Sweet Plum Jam Recipes

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.

Steps:

• Put Plums and water into a preserving pan, boil until soft and pulpy.
• Add sugar, stir until dissolved.
• Boil briskly for 18 minutes or until setting point is reached.
• Do the test by placing a saucer in the freezer for 10 minutes. Place a little jam on the saucer and return to freezer for a few minutes, if jam is not jelled enough boil for a couple more minutes and test again.
• Pour into serilised jars.
• Makes 6X350ml jars.

Steps:

• Stir together plums, sugar, and salt in a large pot. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring frequently, until thickened to the consistency of very thick honey, about 15 minutes. Stir in lemon juice. Let cool to room temperature. Can be refrigerated in an airtight container up to 1 month.

Steps:

• Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam.
• Sterilize 12-ounce canning 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 1/4 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.