Canning Plums Recipes
CANNED PLUM JAM
Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes four 1/2-pint jars
Number Of Ingredients 4
Steps:
- Prepare jars as described in General Rules.
- Combine plums, sugar, lemonjuice, and salt in a stockpot overhigh heat. Bring to a boil,mashing with a potato masher.Skim scum off top.
- Boil, skimming and stirring frequently,until bubbles slow, youcan see chunks of fruit showingthrough top, and mixtureclings to a spoon, falling offin languid clumps, 10 to 12 minutes.Pick up and discard skinswith a fork, if desired.
- Lift jars out of hot water oneat a time, draining water. (See General Rules for how-to's.) Ladlehot jam into hot jars using awide-mouth funnel, leaving1/2-inch headspace. Slide a nonmetallicspatula or chopstickbetween jam and jar to releasetrapped air bubbles.
- Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water. Placelid on jar. Screw band downevenly and firmly, just until resistanceis met. Place in cannerand lower into water.
- Put lid on canner. Bring waterto a boil. Start keeping time afterwater comes to a rolling boil.Process 1/2 pints 10 minutes at agentle but steady boil.
- Turn off heat and remove cannerlid. Let canner cool 5 minutes,then remove jars and set themupright on a dry towel or rack.Do not retighten bands. Let jarscool 12 to 24 hours.
- After jars have cooled, checklids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jarsurface with a clean, damp clothto remove food particles andresidue. Label. Store jars in acool, dry, dark place.
CANNING PLUMS
Canning plums in jars cannot be easier. Just the plums, sugar, water and some spices, a ready dessert in a jar during the winter months.
Provided by Adina
Categories Preserves and Canning Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Clean the jars and the lids very thoroughly and sterilize them, if desired (Note 2).
- Wash the fruit, halve, and stone.
- Pack tightly in the jars, cut side facing down, leaving about 2 cm/ 0.8 inches headspace. It helps to use tongs to place the plums in the jars.
- Add 1/2 cinnamon stick and 1 anise star into each jar.
- Heat the water in a saucepan. Add the sugar and stir to dissolve the sugar completely. Once it comes to a boil, let it bubble once or twice and remove it from the heat. Let cool for 5 minutes.
- Pour into the jars, covering the fruit completely. Wipe the rim with a clean, wet paper towel. Seal with the lids. Can.
- Read the canner instructions before using it and follow those instructions if they differ from mine.
- Fill a canner about half full of water. Bring to a boil and lower the jars into the water one at a time with a jar lifter or use the canning rack of the canner to lower all the jars into the water at once. The water should cover the jars by 2 ½ to 5 cm/1 to 2 inches. If not enough, add boiling water as needed.
- Bring to a boil, cover and boil for 20-25 minutes. Let stand for 5 minutes in the pot.
- Remove wearing mitts and a jar lifter and let cool completely on folded kitchen towels.
- Use a large pot that will allow the jars to stand in it and be completely covered with water. Place a clean kitchen towel on the bottom of the pot.
- Place the jars on the towel making sure that they don't touch each other. Cover with hot water.
- Bring to a boil, lower the heat, and can the jars for 25-30 minutes, depending on the size of the jars.
- Try to keep the temperature of the simmering water constant, about 75-80 degrees Celsius/ 170-180 degrees Fahrenheit (light simmer).
- Remove the jars from the pot using a jar lifter and mitts. Caution: the water is very hot!
- Place the jars on folded kitchen towels on the counter and let cool completely.
- Refrigerate any jars that didn't seal for up to 3 weeks.
- Store the sealed ones in a dark cool place.
- The plums will keep for at least 6 months and up to 1 year.
Nutrition Facts : ServingSize 1 /4 jar, Calories 122 kcal, Carbohydrate 31 g, Fiber 1 g, Sugar 30 g
CANNING PLUMS
Canning plums is a simple way to preserve the fruit right on the pantry shelf, perfect for baking, or simply eating right out of the jar!
Provided by Ashley Adamant
Categories Canning
Time 1h
Number Of Ingredients 2
Steps:
- Prepare a water bath canner.
- Prepare the plums for canning by either slicing them in half and removing their pits for plum halves, or pricking the outside with a toothpick for whole plums with pits.
- Prepare a canning liquid, either water, juice, or syrup (see notes) and bring it to a boil over high heat.
- Hot Pack ~ For hot pack plums (recommended), place the prepared fruit in the boiling liquid and cook for 2 minutes. Turn off the heat and place a lid on the pot. Allow the plums to sit in the hot liquid for 20 to 30 minutes to gently heat through. Then pack the hot fruit into canning jars.
- Raw Pack ~ If you choose raw pack instead of hot pack, simply pack the prepared fruit into canning jars.
- For both hot and raw pack, ladle the hot canning liquid over the top of the plums. This should cover them completely but leave 1/2 inch headspace.
- Remove bubbles, adjust headspace, and cap with 2 part canning lids to finger tight.
- Process in a water bath canner for 20 minutes (pints) or 25 minutes (quarts) at altitudes under 1000 feet (see notes below for higher elevations).
- When canning time is complete, remove the jars to a towel on the counter to cool and wait 24 hours before checking seals. Store any unsealed jars in the refrigerator for immediate use, and sealed jars in the pantry.
LOW SUGAR PLUM JAM
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
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- Chop plums in a food processor and transfer to a large heavy-bottomed pot (it should equal 8 cups chopped plums). Chop onions in processor and add them to the plums.
- Combine the remaining ingredients with plums and onions, bring to a boil and then reduce heat. Cook until thickened, about an hour.
- For a smooth sauce, puree with an immersion blender right in the pot (optional if you'd like a chunkier sauce, though it helps speed the cooking time) and continue cooking for another hour, or until the sauce reaches the desired thickness.
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- In a large pot combine water, Brandy if you are using it, honey, orange juice, and cinnamon sticks. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently.
- While that's simmering wash and pit the plums. Depending on size cut them either in half or in quarters. For very small plums you can leave them whole, but prick the skins so they don't burst during processing.
- After the syrup has simmered for 10 minutes, add the plums. Bring the plums and syrup back to a boil, stirring frequently, and remove from heat.
- To each pint jar add 3 cloves and 1 tsp or orange zest. Fish the cinnamon sticks out of the syrup and add one to each jar.
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- Gather Ingredients and Supplies. Gathering all of the necessary ingredients and supplies before you begin will save you time and make the canning process much smoother.
- Set Up Your Workspace. Before you start canning, it is important to have your workspace set up so all of your supplies will be ready when you need them.
- Prepare Your Plums. This recipe calls for the plums to be pitted before cooking. To do this, take a knife and cut a plum in half lengthwise (you'll be able to feel your knife hit the pit, and then you can simply rotate your knife or the plum until it is halved).
- Cook Preserves and Test Gelling Point. After you've pitted (and possibly peeled) your plums, put them in a large saucepot. Add in the water and sugar, and slowly bring the mixture to a boil, stirring to dissolve the sugar.
- Fill Your Jars. Right before your preserves reach the gelling point, remove the saucepot from the heat, and immediately fill your jars. Leave 1/4 inch headspace (using a headspace tool or measuring tape).
- Process Your Preserves. Once the caps (lid+band=cap) are on your jars, place them back in the canner or stockpot filled with boiling water. You can place as many jars as will fit, but don't overcrowd them.
- Cool Jars and Test Seals. As your jars are cooling, they should start sealing. Each time a lid seals, you will hear a popping sound. You can also tell by looking at the lids whether or not they have sealed.
- Store and Enjoy. After your jars have completely cooled, label and date them. Most jelly jars come with adhesive labels, or you can make your own.
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