PLUM VANILLA JAM
Make this for our Yogurt-Plum Pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
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
CINNAMON PLUM JAM
When I share this slightly sweet jam with family and friends, it disappears quickly. Through the years, I've learned to make more than one batch!
Provided by Taste of Home
Time 25m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK PLUM PRESERVES
Categories Condiment/Spread Fruit Plum Summer Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
- Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.
PLUM VANILLA JAM
Make and share this Plum Vanilla Jam recipe from Food.com.
Provided by AmandaInOz
Categories Jellies
Time 25m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Bring all ingredients to a boil in a large pot, mashing with a potato masher.
- Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
- Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
- Refrigerate in an airtight container up to 1 month.
Nutrition Facts : Calories 844.5, Fat 1.1, SaturatedFat 0.1, Sodium 88.7, Carbohydrate 216.6, Fiber 5.5, Sugar 210.1, Protein 2.8
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