Skillet Strawberry Plum Jam Food

HERBY GREEN JAM

Steps:

• Remove the stems from the greens and herbs. Roughly chop or tear the leaves.
• Set a steamer basket in a large saucepan filled with 2 inches of water. Bring to a boil and add the greens, herbs and garlic. Cover, reduce the heat to a simmer and cook until all greens and the garlic are tender, about 10 minutes. (Tougher greens like collards may take 5 minutes more.) Remove from the heat and let the mixture stand until cool enough to handle (it's OK to let it cool all the way too). Chop finely (including the garlic); you're looking to make a rough paste.
• Heat 1/4 cup of the olive oil in a medium pot over medium heat. Add the olives and capers if using and cook, stirring, until fragrant, about 1 minute. Add the chopped greens mixture, sugar, red pepper flakes and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the greens have cooked down and dried out some, about 4 minutes. Stir in the remaining 1 tablespoon olive oil and the lemon juice. Adjust the seasoning with more salt and sugar if needed.
• Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.

BLUEBERRY-LIME JAM

Steps:

• Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
• Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.

STRAWBERRY-ELDERFLOWER JAM

Steps:

• Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.
• Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.

PLUM JAM

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-ROSEMARY JAM

Steps:

• Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
• Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.

STRAWBERRY CARDAMOM JAM

Steps:

• Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
• Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)

PLUM-STRAWBERRY JAM

Steps:

• In a large pot or a Dutch oven, toss the strawberries and plums with the sugar. Let stand for at least 1 hour, tossing occasionally to encourage the fruits to release their juices.
• Bring the mixture to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally to make sure the mixture is not burning on the bottom, until the jam reaches the jelling point (use the wrinkle test, page 256, to judge when it's done).
• Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
• Storage
• The jam will keep for at least 6 months in the refrigerator.