Ball Blue Book Plum Jam Recipes

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BALL BLUE BOOK PEACH OR PEAR JAM



Ball Blue Book Peach or Pear Jam image

Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).

Provided by BecR2400

Categories     Pears

Time 1h

Yield 8 half-pints

Number Of Ingredients 4

1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
7 1/2 cups sugar
1/4 cup lemon juice
1 (3 ounce) envelope liquid pectin

Steps:

  • Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
  • Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  • Remove from heat. Skim foam if necessary.
  • Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
  • Recipe variation:.
  • Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.

Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8

HOMEMADE BLACKBERRY PLUM JAM



Homemade Blackberry Plum Jam image

These two late summer/early fall treats make for the most amazing flavor when combined. The sweetness of the blackberry combined with the tartness of the plum are exceptionally balanced in jam!

Provided by roozoo

Categories     Breakfast

Time 45m

Yield 9-12 1/2 pint jars

Number Of Ingredients 4

3 cups plums, chopped and pitted (leave the skins on)
3 cups blackberries, crushed (do not puree, crush with potato masher)
6 cups sugar (add less if desired)
1 (1 3/4 ounce) package dry pectin (Sure Jell works well too)

Steps:

  • Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
  • Wash, pit and chop plums w/ skins.
  • Wash and crush blackberries w/ potato masher.
  • Place plums and crushed blackberries in large pot.
  • Add pectin a little at a time to plums and berries, stirring constantly.
  • Heat on high stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Use potato masher to carefully further crush plums and berries in pot.
  • Boil for 5 minutes.
  • Skim off foam, if present.
  • Place in sterilized, hot jars, leaving 1/4" headspace.
  • Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
  • Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
  • Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
  • Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.

Nutrition Facts : Calories 580, Fat 0.4, Sodium 12.9, Carbohydrate 149.2, Fiber 3.8, Sugar 140.9, Protein 1.1

DAMSON PLUM JAM



Damson Plum Jam image

If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe.

Provided by Jenny Sanders

Categories     Plums

Time 1h

Yield 7-8 250ml jars, 112-128 serving(s)

Number Of Ingredients 3

1 1/2 kg damson plums (2 litres)
2 -3 cups water
4 -6 cups sugar

Steps:

  • Wash and pick over the plums.
  • Combine the plums and the water.
  • Bring to a boil and cook 15 minutes, stirring constantly.
  • Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
  • Return the pulp to the rest of the jam once the pits are out.
  • Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
  • Bring to a boil, boil 10 minutes to sterilize.
  • Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
  • Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F
  • Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
  • I like the"sheet" test.
  • As the jam cooks, remove any pits you may have missed.
  • Remove from the heat and stir and skim 5 minutes.
  • Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
  • (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
  • Let cool, and store when the jars have sealed.

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