SPICED PLUM JAM FROM FRESH PLUMS
Super easy and delicious Spiced Plum Jam, made with fresh plums, and without pectin. Great way to use up extra and/or overripe plums. Perfect for gift-giving too.INTERMEDIATE - Easy recipe to follow, HOWEVER, you will need to understand what to look for in the jam test. Also requires knowledge of sterilizing jars. Will need to exercise caution as the jam and jars will be very hot at this stage. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsMakes about 4 - 4 ½ pints.
Provided by Dini @ The Flavor Bender
Time 13h30m
Number Of Ingredients 8
Steps:
- Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
- Repeat with all the plums.
- Cut all the plums into 1 inch chunks (roughly). It's OK if the plums are a little crushed at this point, since they will be cooked down anyway.
- WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
- Add sugar, salt, lemon juice and spices into the bowl. Mix well.
- Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
- When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
- Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
- MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
- Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
- Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
- If you don't have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you've cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
- Remove the pot from the heat.
- Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
- Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
- Allow the jars to cool to room temperature completely. Then label and store.
Nutrition Facts : ServingSize 2 tbsp, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 13 g
EASY HOMEMADE SUGAR PLUMS RECIPE
Quick and easy homemade sugar plums recipe! This Christmas classic is made with dried plums, warming spices, a bit of orange, and coating of sugar.
Provided by Trish Bozeman
Categories Snack
Time 50m
Number Of Ingredients 8
Steps:
- In a food processor, combine all of the ingredients except the sugar. Pulse until everything is combined, but not completely pureed.
- Spread a piece of parchment paper over a plate or baking sheet and spoon 13 1" spoonfuls onto the parchment. Like you would with cookies. Place in the fridge for 30 minutes.
- Place the sugar onto a shallow dish so that you can roll the balls into the sugar to coat them. Roll a ball with the palms of your hands and then roll it in the sugar with your finger tips. Repeat with all the spoonfuls. You want these to stay cold, so try not to over roll them. They should conform to a ball easily. Serve immediately.
Nutrition Facts : Calories 103 kcal, ServingSize 1 serving
SUGAR PLUMS (GIFT-GIVING)
My favorite Christmas Goodie! Either for yourself or for gift-giving, these are the tastes around which special memories are built....
Provided by Judith N.
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Finely chop apricot, pecans, figs, raisins and coconut by hand or in a food processor.
- Add liquer; blend well.
- Shape into 1" balls by rolling between the palms of your hands.
- Roll each ball in sugar.
- Store in air-tight containers in the refrigerator between sheets of wax paper for up to 1 month.
- To package: Place several sugar plums in a doily cone.
- Arrange in a shallow basket and add a sprig of holly.
- Add pretty bows or ribbon.
- NOTE: I always double the recipe because I seem to roll the balls larger than 1" and do not yield 36 without doubling it and sometimes then I still do not get the full yield.
Nutrition Facts : Calories 28.2, Fat 1.3, SaturatedFat 0.2, Sodium 1.7, Carbohydrate 4.4, Fiber 0.4, Sugar 3.7, Protein 0.3
SUGAR PLUMS
A big tray of glistening sugared plums is the perfect way to welcome in the winter months
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
- Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.
Nutrition Facts : Calories 207 calories, Carbohydrate 53 grams carbohydrates, Sugar 53 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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