Bread Machine Lj Santa Rosa Plum Jam Recipes

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BREAD MACHINE L&J SANTA ROSA PLUM JAM



Bread Machine L&J Santa Rosa Plum Jam image

Leslie and Jim have a Santa Rosa plum tree. Here is the recipe for the jam we made from that tree's delicious fruit. Use a bread machine with a Jam setting and at least a 9 cup bowl to make this jam or use your stove with a heavy bottom pan that can hold at least 10 cups of jam.

Provided by krolek

Categories     Low Protein

Time 1h20m

Yield 8 cups, 64 serving(s)

Number Of Ingredients 3

7 cups plums, with the pit removed
2 1/2 cups granulated sugar
4 tablespoons low-sugar pectin

Steps:

  • 1. Strain cut fruit to remove excess juice, saving the juice in the fridge for other projects.
  • 2. Pure the fruit with an immersion blender or hand-crank food mill.
  • 3. Place fruit, sugar and pectin in the 9-cup bowl of your bread maker.
  • 4. Stir gently to combine.
  • 5. Put bowl into the bread maker and close the lid.
  • 6. Select the jam setting on the bread maker and press start.
  • 7. Once the jam cooking cycle is finished (CAUTION: EXTREMELY HOT JAM AND STEAM) remove the bowl from the bread maker.
  • 8. Stir the jam gently to combine anything that has risen to the top of the bowl.
  • 9. Taste the jam (dip spoon into jam and let it cool) and add up to 1/2 cup of sugar to balance out the sweet-sour taste.
  • 10. If you will refrigerate or freeze the jam, let it cool slightly then put in clean containers and place in the fridge/freezer.
  • 11. If you will can the jam, follow a safe canning such as the USDA guide to home canning:
  • nchfp.uga.edu/publications/publications_usda.html.
  • NOTE: Frozen or properly canned jam should be eaten within a year. Refrigerated jam should be eaten within 3-4 months.

Nutrition Facts : Calories 41.5, Fat 0.1, Sodium 1.9, Carbohydrate 10.7, Fiber 0.3, Sugar 9.6, Protein 0.1

PLUM JAM



Plum Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 128

Number Of Ingredients 6

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

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.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g

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