PLUM-VANILLA PRESERVES
Provided by Food Network Kitchen
Time 2h5m
Yield 4 8-ounce jars
Number Of Ingredients 6
Steps:
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
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.
VANILLA CARDAMOM PLUM JELLY
What to do when your backyard Satsuma plum tree is loaded with plums? That's easy, make jams and jellies like this one. This recipe comes from Cuisine with changes. Makes 4 (8 oz) jars or 8 (4 oz) jars.
Provided by Rinshinomori
Categories Jellies
Time 45m
Yield 4 8 oz
Number Of Ingredients 8
Steps:
- Prepare jars and lids by sterilizing in hot water.
- Line a colander with cheesecloth and place it inside a bowl.
- Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes.
- Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice.
- Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred.
- Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top.
- Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
- Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.
Nutrition Facts : Calories 874.7, Fat 1, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 202.8, Fiber 5.2, Sugar 196.4, Protein 2.5
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.
VANILLA PLUM JAM
This Gluten Free Plum Jam is a great way to make use of those sour plums growing on tree in your neighborhood at the end of the Summer season. More information about this recipe and more at www.elanaspantry.com
Provided by Elanas Pantry
Categories Vegan
Time 45m
Yield 1 jar, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large covered saucepan, bring plums, agave and vanilla bean to a boil.
- Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain).
- Cook 10 more minutes to reduce mixture, then stir in stevia.
- Remove vanilla bean, place plum mixture in blender and puree on highest setting.
- Transfer mixture back to pot and reheat on stove.
- In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry.
- Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated.
- Remove from heat, cool and transfer to mason jars.
- Store in refrigerator for up to one week.
Nutrition Facts : Calories 83, Fat 0.5, Sodium 0.1, Carbohydrate 20.6, Fiber 2.4, Sugar 16.4, Protein 1.2
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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