PLUM JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 128
Number Of Ingredients 6
Steps:
- Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
- Sterilize the 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 1/8 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. Refrigerate opened jars for up to 3 weeks.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g
BLACK PLUM & GINGER JAM (WITHOUT PECTIN)
Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!
Provided by Cooking Creation
Categories Plums
Time 35m
Yield 12 Oz
Number Of Ingredients 6
Steps:
- Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
- Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
- Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
- Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
- Enjoy!
Nutrition Facts : Calories 100, Fat 0.2, Sodium 13.1, Carbohydrate 25.5, Fiber 1.1, Sugar 24.2, Protein 0.5
FRANKIE'S PLUM JAM
With only 3 ingredients and no pectin, this delicious recipe should certainly be on your "to do" list this summer. VIDEO https://youtu.be/_pYF8XBWg0k
Provided by CLUBFOODY
Categories Fruit
Time 50m
Yield 8 250 ml jars
Number Of Ingredients 3
Steps:
- Place the prepared plums in a large bowl and pour the orange juice over. Stir to coat and let it macerate for 15 minutes.
- In a large pot, add a quarter of the plum mixture and cover it with 1 cup of sugar. Repeat with another ¼ of fruit then cover with another cup of sugar and continue until all the fruit and sugar is inches.
- Set the heat to medium and stir very well until the sugar is melted, about 4 to 5 minutes.
- Increase the heat to high and when the mixture just starts to boil and creates some foam on the surface, turn the heat down to medium-low. Simmer gently for 40 minutes, stirring often.
- About half an hour later, using an immersion blender, process until most pieces are chopped leaving some little chunks in it. Scoop up any foam and discard it.
- Do a test by plunging a spoon in the mixture that was sitting in an ice water bowl and then dried off, and scoop up some jam. Let it cool off at room temperature and if it lightly sets up, the jam is ready. Keep in mind that as the jam cools off, it will get thicker.
- Remove from the heat and right away, fill up the sterilized jars, leaving ½-inch head space. Seal and transfer jars into a boiling water bath. Make sure the jars are covered with at least 1 inch of water.
- When the water returns to a full boil, start the timer for 10 minutes.
- Lift jars and transfer them on a wire rack away from any draft to cool completely, about 12 hours. Makes 8 -250 ml jars.
Nutrition Facts : Calories 498.4, Fat 0.7, Sodium 1.2, Carbohydrate 127.5, Fiber 3.2, Sugar 123.6, Protein 1.7
More about "plum jam recipe without pectin"
TWO-INGREDIENT PLUM JAM RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.8/5 (179)Total Time 3 hrs 30 minsCategory EasyCalories 74 per serving
- Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
- Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
- Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.
- Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
BEST PLUM JAM WITHOUT PECTIN (LOW-SUGAR) - RECIPE52.COM
From recipe52.com
5/5 (11)Calories 63 per servingCategory Breakfast
- Sterilize two 300 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. Protip: This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
- Meanwhile, in a thick bottomed and wide based pot, take sugar and plum. Cook for 15 minutes on medium flame until soft.
- Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken. Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
PLUM JAM RECIPE - HOW TO MAKE THE BEST PLUM JAM …
From bakealish.com
Category Breakfast, CondimentsCalories 144 per servingTotal Time 25 mins
PLUM JAM RECIPE - HOW TO MAKE BEST PLUM JAM WITHOUT …
From foodviva.com
4.8/5 (20)Servings 1.5
PLUM JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.8/5 (8)Category CanningCuisine PreservesTotal Time 45 mins
PLUM JAM RECIPE – NO PECTIN [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
PLUM JAM - NO PECTIN (NO PEELING) - SPICE CRAVINGS
From spicecravings.com
HOMEMADE RED PLUM JAM [NO PECTIN] - MEDITERRANEAN …
From mediterraneanlatinloveaffair.com
TART PLUM JAM WITHOUT PECTIN - FLYPEACHPIE
From flypeachpie.com
PLUM JAM RECIPE EASY UK BEST RECIPES
From findrecipes.info
INSTANT POT PLUM JAM RECIPE WITHOUT PECTIN (VIDEO) JUST 4 …
From recipe-garden.com
PLUM JAM RECIPE | EASY HOMEMADE JAM WITHOUT PECTIN | 3
From youtube.com
HOW TO MAKE A TASTY EASY PLUM JAM RECIPE WITHOUT PECTIN
From whiteriverkitchens.co.uk
PLUM JAM RECIPE {WITHOUT PECTIN} | MASALA HERB
From masalaherb.com
SUGAR-FREE PLUM JAM NO PECTIN RECIPE | FOODACIOUSLY
From foodaciously.com
2-INGREDIENT NO PECTIN PLUM JAM - MIND OVER MUNCH
From mindovermunch.com
PLUM JAM RECIPE • GREAT CONDIMENT WITHOUT PECTIN - EPISODE 656
From youtube.com
EASY PLUM JAM RECIPE {WITHOUT PECTIN} - UNTOLD RECIPES BY NOSHEEN
From untoldrecipesbynosheen.com
PLUM JAM RECIPE — NO PECTIN - OTHERWISE AMAZING
From otherwiseamazing.com
MARY BERRY PLUM JAM RECIPE WITHOUT PECTIN - SHARE RECIPES
From share-recipes.net
You'll also love