Blackberry And Plum Turnovers With Cardamom Recipes

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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

BLACKBERRY AND PLUM TURNOVERS WITH CARDAMOM



Blackberry and Plum Turnovers with Cardamom image

Categories     Milk/Cream     Food Processor     Dessert     Bake     Freeze/Chill     Blackberry     Plum     Almond     Summer     Chill     Boil     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

12 ounces plums, pitted, sliced
2 cups fresh blackberries
1/2 cup plus 1 tablespoon sugar
1/8 teaspoon ground cardamom
1 1/2 tablespoons cornstarch dissolved in 1 tablespoon water
1 7-ounce package almond paste
1/4 cup whipping cream
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (for glaze)

Steps:

  • Combine plums, berries, 1/2 cup sugar and cardamom in heavy medium saucepan. Bring to boil, stirring. Reduce heat to medium; simmer until plums are soft, about 4 minutes. Add cornstarch mixture and stir until mixture thickens and boils, about 1 minute. Cool. Cover and chill until cold, at least 4 hours or overnight.
  • Finely grind almond paste in processor. Add cream and puree until smooth.
  • Line 2 baking sheets with parchment. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut pastry into four 6-inch squares. Spread scant 2 tablespoons almond paste mixture over center 4 inches of each square. Place 1/4 cup plum mixture atop center of almond paste on each. Brush 2 sides of pastry edges with glaze. Fold pastry over filling, forming triangles and pressing edges to adhere. Press edges with fork to seal. Transfer to baking sheet. Repeat with remaining pastry, almond paste mixture and plum mixture.
  • Cut small hole and a few slits in top of each turnover to allow steam to escape. Brush turnovers with glaze. Sprinkle with 1 tablespoon sugar. Freeze 20 minutes. (Can be prepared 1 week ahead. Cover and keep frozen. Thaw 6 hours in refrigerator.)
  • Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Bake turnovers until golden, switching top and bottom baking sheets halfway through baking, about 30 minutes. Cool on baking sheets. Serve at room temperature.

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