PEACH PLUM JAM
I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!!
Provided by Zaney1
Categories Plums
Time 25m
Yield 9 half pint jars
Number Of Ingredients 5
Steps:
- In a large pot combine peaches, plums, lemon juice and sugar.
- Cook, stiring, over med-high heat until sugar is melted.
- Bring to a rolling boil.
- Boil, stirring constantly, for 1 minute.
- Add 2 pouches of Certo, stirring constantly.
- Return to a rolling boil.
- Boil, stirring constantly for 1 minute.
- Remove from heat.
- Skim off any foam with a metal spoon.
- Fill Hot sterile jars leaving 1/4 inch headspace.
- Wipe off jar rims with damp cloth.
- Top with 2 piece seal and ring.
- Hot water bath jars for 10 minutes.
PEACH PLUM JAM
This is a soft jam filled with the sweetness of peaches and plums without being overly sweet. Enjoy. Variation on a Theme: While boiling fruit place a cheesecloth bag filled with 5 crushed cinnamon sticks, 5 allspice berries and 10 whole cloves to created a spiced peach plum jam for the holidays. Make sure you remove the bag...
Provided by Mylinda Butterworth
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. Prepare waterbath canner by placing clean jars on rack and fill pot and jars with hot water till it just barely covers the jars, then bring to a boil. Once the water begins to boil turn temperature down to simmer and drop in rings and lids.
- 2. Chop peaches and plums.
- 3. In an 8 large pot combine chopped peaches, plums and juice or water. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
- 4. Add sugar. Boil hard for 1 minute stirring constantly. Remove from heat. Skim foam if necessary.
- 5. Remove jars from canner and empty out water. Place jars on a folded towel.
- 6. Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- 7. Place filled jars in canner making sure jars are covered by at least 1 to 2 inches of water. Place lid on canner. Bring to water to gentle, steady boil. Process for 10 minutes. Turn off heat and let set for an additional 5 minutes.
- 8. Remove jars and place on a folded towel and let cool undisturbed for 24 hours. Check to see if lids are popped down before storing. If they aren't store in fridge.
HOMEMADE PEACH-PLUM JELLY
Late summer peaches and tart peaches combine to make arosy-hued jelly.
Provided by Renee Pottle
Number Of Ingredients 5
Steps:
- To prepare the juice: Wash apples. Do not peel or core. Cutapples into wedges. Repeat with peaches and plums (removing the center stone).
- Add fruit and water to a large pot. Cover and bring to aboil. Reduce heat and simmer until fruit is soft. Let cool slightly.
- Strain juice through a damp jelly bag or layers ofcheesecloth. Do not be tempted to squeeze the bag of fruit, as this will makethe juice (and jelly) cloudy.
- To make the jelly: Measure the juice. You should have aboutthree cups of juice.
- Pour juice into a large pot. Add sugar.
- Stir to dissolve sugar.
- Bring to a boil over high heat, stirring constantly.
- Cook and stir until jelly has set; usually at 8 degreesabove boiling water temperature or about 220 degrees.
- Remove pot from heat. Skim foam if necessary.
- Ladle jelly into sterilized jars leaving ¼ inch head space.
- Top with two-piece caps and process in a a water bath cannerfor 5 minutes.
PLUM JELLY
Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
Provided by Shady Acres Cooking
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 5
Number Of Ingredients 3
Steps:
- Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
- Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
- Place jars on a towel to cool until lids pop. Press lids to confirm the seal.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 185.9 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.6 g, Sodium 1.4 mg, Sugar 182.4 g
STONE FRUIT JAM
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h15m
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
- Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
- Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
PEACH-AND-PLUM JAM
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time 1h20m
Yield Makes about 3 pints
Number Of Ingredients 6
Steps:
- Pit peaches and plums and coarsely chop into pieces slightly smaller than 1/2 inch. Combine fruit, sugar, water, 1 tablespoon lemon juice, and salt in a heavy-bottomed pot and bring to a boil over medium-high heat. Boil (do not stir) until mixture begins to thicken, about 18 minutes.
- Reduce heat to low and cook, stirring frequently, until mixture is thickened and jamlike, about 30 minutes. Add more lemon juice to taste, then let cool completely.
PEACH-PLUM JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
PEACH JELLY
I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't worry about its consistency right away. It WILL gel and boy oh boy is it wonderful!! English muffins never had it so good!!
Provided by PJ Davis
Categories Jellies
Time 18m
Yield 8 half pints
Number Of Ingredients 3
Steps:
- Combine juice and pectin in a large saucepot.
- Bring to a boil.
- Stir in sugar and return to a rolling boil.
- Boil hard 3 minutes, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jelly into hot, sterile jars; 1/4" head.
- Process 5 minutes in boiling water canner.
- About 8 half pints.
Nutrition Facts : Calories 838.4, Fat 0.1, Sodium 26.4, Carbohydrate 216.9, Fiber 1.6, Sugar 187.1, Protein 0.5
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