Yummy Spiced Plum Jelly Food
YUMMY SPICED PLUM JELLY
This is my absolute favourite jelly. I couldn't find a recipe I wanted so I made the spice blend up and I the result is amazing!
Provided by Nicker12
Categories Jellies
Time 1h5m
Yield 9 Half pints
Number Of Ingredients 8
Steps:
- Wash plums and put in large pot. (I used red plums).
- Add 1/2 cup of water per pound of plums, cinnamon sticks, star anise, and cardamom pods that have been cracked open.
- Bring to a boil over high heat, stirring frequently.
- Once boiling reduce heat to a simmer and mash plums with a potato masher. Cover and simmer for about 20 minutes, stirring and smooshing plums occasionally.
- Put a colander or sieve over a large bowl. Line the colander with a triple layer of cheese cloth or with a J cloth (I use two J cloths crisscrossed to cover all the holes in the colander).
- Pour the plum mixture into the lines colander and let drain for about 2 hours until it stops dripping. Don't squish or else you will get cloudy jelly.
- Measure out 4 cups of plum juice, sugar, and vanilla into a large stainless steel pot. DO NOT double the recipe because it can affect setting of the jelly.
- Stirring constantly, over high heat, bring the mixture to a full rolling boil that cannot be stirred down.
- Add the pectin and return to a boil then boil for one full minute while stirring constantly.
- Remove from heat and skim off foam. (I find it easiest to skim foam using a cold metal spoon).
- Use a ladle to pour jelly in to hot clean jars. (Jars must be hot so the temperature of the jelly isn't a shock to the jars causing them to break). Be sure to leave 1/4 inch of space.
- Wipe the rims of the jars, place metal snap lids on top and thread metal rings in place. Do not over tighten the metal rings or air won't be able to escape.
- Place jars in water bath canner making sure they're completely covered with water. Bring to a boil and process for 10 minutes.
SPICED CURRANT JELLY
Very spicy and beautifully sweet preserves from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This recipe makes about 3 pints and cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Berries
Time 45m
Yield 48 1-ounce servings
Number Of Ingredients 4
Steps:
- Wash currants; stem and add sugar and spices.
- Heat until sugar melts; boil, uncovered for 20 minutes or until thick enough to form jelly on a cold plate.
- Pour into sterilized jelly glasses and seal.
Nutrition Facts : Calories 154, Fat 0.1, Sodium 2.4, Carbohydrate 40.1, Fiber 2, Sugar 38, Protein 1.2
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
Steps:
- Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
- Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
- Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
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