EASY PRUNE PLUM JAM
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).
SPICED PLUM CHUTNEY
Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.
Provided by Mary Cadogan
Categories Condiment, Snack
Time 1h10m
Yield Makes about 2kg/4lb 8oz
Number Of Ingredients 10
Steps:
- Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
- Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
- Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.13 milligram of sodium
SPICED ITALIAN PLUMS (PRUNES) IN PORT
We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.
Provided by Outta Here
Categories Plums
Time 1h
Yield 6 pints, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
- Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
- Repeat with remaining plums.
- Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
- Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
- Process 20 minutes in boiling water bath.
Nutrition Facts : Calories 398.9, Fat 1, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 90.7, Fiber 4.6, Sugar 83, Protein 2.2
QUICK PLUM PRESERVES
Categories Condiment/Spread Fruit Plum Summer Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
- Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.
PLUM-VANILLA PRESERVES
Provided by Food Network Kitchen
Time 2h5m
Yield 4 8-ounce jars
Number Of Ingredients 6
Steps:
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
ITALIAN PLUM JAM
Italian Plum Jam is one of our absolute favorite jams and is totally pectin-free! The perfect jam to spread on toast or drizzled on yogurt. Even better eaten straight out of the jar with a spoon!
Provided by Lora
Categories Side Dish
Number Of Ingredients 3
Steps:
- In a large bowl, toss the plums, sugar, and lemon juice.
- Cover with plastic wrap and place in the fridge overnight (or at least 8 hours).
- Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready).
- Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.
- Be sure to keep stirring for about 15-20 minutes. You'll know it's ready when juices become thicken like a syrup. You could check temperature with a candy thermometer to make sure it's never over 220 F. As it simmers, remove any white foam that could come to the surface.
- To make sure the jam is ready, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets within a minute, it is ready. If it still appears runny, return the plate to the freezer and continue to cook the plum mixture. Test again in a few minutes.
- Carefully spoon the jam into sterilized jars. Apply lids jars.
- Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Process in boiling water bath for 10 minutes.
- Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they've cooled down, store them in the refrigerator. The jam should keep unopened for several months.
PLUM PRESERVES
Make and share this Plum Preserves recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 50m
Yield 5 1/2 pints
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large saucepot.
- Bring to a boil, stirring until sugar dissolves.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle into hot jars, leaving 1/4 inch head space.
- Adjust two-piece lid caps.
- Process 15 minutes in a boiling water canner.
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- 2 hours before you need the jars, run them through the dishwasher on the hottest wash (ours is called hygiene but it may be called sterilise on your machine) Keep the door shut until you are ready for the jars as it will keep them warm until you are ready to use them. If you don’t have a dishwasher, wash the jars thoroughly in hot soapy water and place them in the oven at 150°C for at least 15 minutes or until you need them.To sterilise the lids and seals, place them in a pot, cover them with water and bring to them to the boil. Reduce the heat to a simmer and keep them in the water until ready to use.
- Add the sugar and water to a large pot and bring to the boil – boil for a couple of minutes until the sugar has dissolved and keep simmering until you are ready to use it. The liquid needs to be hot when it goes into the jars. This is optional, but I also added 2 cinnamon sticks to the sugar syrup for extra flavour.
- While the sugar syrup is cooking, prepare the fruit. Wash the plums by filling up a large bowl or your clean sink with water, and give the fruit a light wipe down. This is also a great chance to pull out any pieces of fruit that are bruised or very ripe – these are not good to use for bottling, save them and stew them to put in the freezer.Once the fruit has been washed, cut in half and remove the stone. You can leave them whole but I find they pack into jars much better in halves. For how to prepare other types of stone fruit, see the post for more details.
- Line a big flat bottomed roasting dish with newspaper (so that any spills don’t burn), take a jar out of the dishwasher or oven and place it in the roasting dish. Pack as much fruit as you can into the jar, leaving a couple of centimeters at the top of the jar. I usually fit about 14 plums (28 halves) into a 1 litre Agee jar or 7 plums into a 500ml jar.Once you have as much fruit in the jar as you can fit, use a ladle to fill the jar up with the hot sugar syrup. Fill it almost to the top (leaving about 1.5cm) and then run a clean butter knife or small rubber spatula (I usually run this through the dishwasher with the jars) around the inside of the jar to make sure there are no air bubbles in the jar. Use a clean damp cloth to wipe around the rim of the jar.Use tongs to remove a seal and a lid out of the hot water and carefully place the seal on the jar and tighten the ring around it until you just meet resistance.Repeat until you have run out of fruit.
PRUNE PLUM JAM RECIPE - MOMSDISH
From momsdish.com
4.8/5 (531)Total Time 1 hr 20 minsCategory Canning, How ToCalories 225 per serving
- Place plums in a pot, cover with sugar and let it stand overnight. During this time it will produce juice.
- The following day, cook plums until boiled. Once they are boiled, turn off the heat. Repeat bringing to a boil, 5-7 more times. Between each time let plums completely cool. This process will help thicken the jam.
- When you bring the jam to boil for the last time, you should instantly place it into jars. Be careful not to burn the jam, stir the ingredients often, don't forget about it (if you have a timer in the kitchen, it may come handy).
PORT AND PRUNE CHOCOLATE TORTE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertAuthor Fiona HuguesTotal Time 1 hr
- Place the prunes and port in a non-reactive (eg glass, ceramic, stainless-steel) bowl and leave to soak overnight.
- Melt chocolate in microwave (I give it 40 seconds on high then let it sit, but this will vary depending on your microwave) or in a double boiler over simmering water. Remove from heat and stir in almonds and the soaked prunes and port.
- Beat egg whites in a mixer until starting to stiffen. With mixer running, gradually add sugar and whisk until slightly shiny. Gently fold this meringue into chocolate mixture.
24 INTERESTING WAYS TO USE AND PRESERVE YOUR PLUMS
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Estimated Reading Time 7 mins
- Barter for Goods. The first way to put your extra plums to good use is to trade them for things you need. For example, you could swap a bushel of plums for a stack of firewood.
- Barter for Labor. Or, you can barter for free labor. You can offer to let friends or family come to pick plums for themselves in exchange for picking plums for you.
- Barter for Finished Goods. Alternatively, you can pick the plums and give them to someone else to use to make jams or other products. Then in exchange, they give you back some of their finished plum preserves or dishes.
- Make Brandy. Once upon a time, it was common for people to make their own brandy (without being arrested for moonshining). Plums were fermented whole. The juice was pressed from the meat after fermentation.
- Make Wine. If you want to make an alcoholic beverage from plums without becoming a moonshiner, plum wine was also an old-time favorite. Grapes were more common for wine since they have higher sugar content.
- Make Vinegar. Just in case your plum wine doesn’t end up tasting quite as delicious as you hoped, you can also use that wine to make plum vinegar. Just let the plum wine sit out in a warm location, open to the air for a month or two and it will become vinegar.
- Make Prunes. Drying fruits was a very common preservation practice before refrigeration was the norm. Plums, like tomatoes, can be sun or low-heat oven-dried until they are almost leather.
- Make Plum Butter. Before store-bought pectin and cheap granulated sugar, there was fruit butter. These were basically just fruit cut and cooked until soft and creamy.
- Plum Jam. Jam generally means fruit cooked like fruit butter except that sugar and other ingredients are added. Plum jam is one of the firm favorites ways to preserve plums.
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