PEACH-AND-PLUM JAM
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time 1h20m
Yield Makes about 3 pints
Number Of Ingredients 6
Steps:
- Pit peaches and plums and coarsely chop into pieces slightly smaller than 1/2 inch. Combine fruit, sugar, water, 1 tablespoon lemon juice, and salt in a heavy-bottomed pot and bring to a boil over medium-high heat. Boil (do not stir) until mixture begins to thicken, about 18 minutes.
- Reduce heat to low and cook, stirring frequently, until mixture is thickened and jamlike, about 30 minutes. Add more lemon juice to taste, then let cool completely.
STONE FRUIT JAM
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h15m
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
- Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
- Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
PEACH PLUM JAM
I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!!
Provided by Zaney1
Categories Plums
Time 25m
Yield 9 half pint jars
Number Of Ingredients 5
Steps:
- In a large pot combine peaches, plums, lemon juice and sugar.
- Cook, stiring, over med-high heat until sugar is melted.
- Bring to a rolling boil.
- Boil, stirring constantly, for 1 minute.
- Add 2 pouches of Certo, stirring constantly.
- Return to a rolling boil.
- Boil, stirring constantly for 1 minute.
- Remove from heat.
- Skim off any foam with a metal spoon.
- Fill Hot sterile jars leaving 1/4 inch headspace.
- Wipe off jar rims with damp cloth.
- Top with 2 piece seal and ring.
- Hot water bath jars for 10 minutes.
PEACH-PLUM JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
PLUM JAM
Provided by Food Network
Time 1h15m
Yield About 8 half-pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
- Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
- Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
- Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place
PLUM KISSED PEAR JAM
Make and share this Plum Kissed Pear Jam recipe from Food.com.
Provided by Sharon123
Categories Pears
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a kettle, combine pears and plums.
- Stir in pectin.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in sugar; return to a full rolling boil.
- Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam.
- Pour into jars or freezer containers and cool to room temperature, about 1 hour.
- Cover and let stand overnight or until set, but not longer than 24 hours.
- Refrigerate or freeze.
Nutrition Facts : Calories 795.9, Fat 0.2, Sodium 19.3, Carbohydrate 206.4, Fiber 3.6, Sugar 193.6, Protein 0.5
PEACH-PLUM SUMMER JAM
This recipe adapts well to any favortie summer stone fruit; just make sure you end up with 4 cups of processed fruit. Also feel free to adjust or change the flavoring to your taste. In this recipe, the ginger adds a pleasant spicy brightness to the big round flavors of fully ripe peaches and plums. I like a little texture in jam, so just mashed the fruit, squeezing with my hands to control the chunkiness. If you like smoother jam, feel free to whirl away in a blender or processor. And if you aren't comfortable or familiar with water-bath canning, storing this jam in the freezer works just fine too.
Provided by Hungry Hogareno
Categories Fruit
Time 25m
Yield 7 1/2 pints
Number Of Ingredients 6
Steps:
- When selecting fruit, eyeball the quantities; you will want to end up with 4 cups of peeled and processed fruit, so the quantity of whole fruits may vary depending on size. If the fruit isn't perfectly ripe, let sit on counter for a day or two before peeling.
- Peel fruit by dropping whole fruits into boiling water for a minute or two, then plunge fruits into sink or a large bowl filled with ice water. When cool enough to handle, use a small paring knife to score bottom with a small shallow "x" and the skins should slip right off. Halve fruits and remove pits.
- Mash or process fruits to desired consistency and stir in ginger and pectin. Place fruit puree in a 4- to 6-quart pot and bring to a boil over medium-high heat, stirring to prevent burning. Cook for about 2 minutes, then dump in sugar and cook for 1 to 2 minutes. Remove from heat and ladle into sterilized 1/2-pint jars, leaving 1/4-inch headspace. Process in hot water bath canner for 10 minutes or let cool and store in freezer.
Nutrition Facts : Calories 681, Fat 0.3, Sodium 14.4, Carbohydrate 175.9, Fiber 2.3, Sugar 167.4, Protein 1
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