Sugar Plum Martini Food
RACHEL'S SUGAR PLUM SPICE JAM
This is a recipe I came up with for something new in our seasonal jam and jelly making sessions, in hopes to find something unique for gifts at Christmas. It is absolutely wonderful. Everyone loves it. It's sweet and fruity, with comforting holiday spice undertones.
Provided by Rachel Dobbs
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h15m
Yield 120
Number Of Ingredients 11
Steps:
- Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam.
- Sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 15 g, Cholesterol 0.3 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 14.8 g
SUGAR PLUM MARTINI
This is a gorgeous purple color, even more so in person than my photo. You can get the same color using regular vodka if the grape isn't available in your store. From Three Olives Vodka.
Provided by FLKeysJen
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake all ingredients together with ice.
- Strain into a martini glass and serve!
Nutrition Facts : Calories 227.2, Sodium 2.9, Carbohydrate 4.8, Sugar 3.3
SUGAR PLUM LOBSTER MARTINI
Steps:
- In 2 large heavy saute pans heat 2 tablespoons canola oil to almost smoking. To each pan, add half the lobster and plums, toss to evenly caramelize. Add half jalapenos, diced red pepper and garlic. Toss to aroma. Remove from heat and deglaze each pan with 1/4 cup low-sodium soy. Meanwhile, in a large stainless steel mixing bowl combine the zest of 15 limes, juice of 15 limes, 1 cup toasted sesame oil, 1 cup canola oil, 1 cup chopped cilantro. Add lobster and plum mixture and cool. To assemble: Pack 2 Belgium endive leaves with 1-ounce watercress leaves and 2 ounces lobster mixture. Garnish with a sprig of cilantro.
PLUM-TINI
Steps:
- Fill a pitcher with shaved ice. Add the vodka and plum wine and stir well. Strain into martini glasses. Garnish with a handful of frozen raspberries in each glass. Serve immediately.
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