PLUM JAM RECIPE
If you are a plum lover, jam lover or simply a food lover, you have got to try delicious plum jam prepared with this recipe. This simple yet yummy fresh fruit jam recipe is best way to make homemade pectin free plum preserve and it tastes much better than ready-made one. Make the most out of sweet and ripe plums when they are in their prime season, prepare its jam and use it all through the year to make breakfast tastier than ever and satisfy your sweet tooth too.
Provided by Foram
Yield 1½ cup jam
Number Of Ingredients 3
Steps:
- Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
- In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces.
- Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
- Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
- Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked.
- Cook until mixture turns thick.
- Remove pan from heat and allow mixture to rest for 1-2 minutes. Almost 1½ cups jam will be prepared. Plum jam is ready for any time relish. You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process.
- For canning process, pour prepared hot mix into sterilized jar. Leave 1/2 inch space in jar and seal with lids. Process jar for 8-10 minutes in boiling water bath. Let it cool and store in a cool, dark place for long term storage.
SUGAR PLUM BREAD
I grew up with my Grandma Mitchell's irresistible plum bread. We slathered it with butter and ate it with cottage cheese and fresh fruit for a simple breakfast. And it always makes an appearance at the holidays! -Emily Tyra, Lake Ann, Michigan
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM JAM
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
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
30 MINUTES TO HOMEMADE SURE.JELL PLUM FREEZER JAM
This 30 Minutes to Homemade SURE.JELL Plum Freezer Jam isn't just plum delicious. It's plum quick to make, too!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Pit and finely chop unpeeled plums. Mix plums and 1/4 cup of the water in small saucepan. Bring to boil. Reduce heat to low; cover and simmer 5 min. Measure exactly 3 cups prepared plums into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix remaining 1/2 cup water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
SUGAR-FREE PLUM JAM WITH NO PECTIN
Perfect to spread on toast or to top your breakfast oatmeal, this sugar-free plum jam recipe with no pectin it's made with just plums, apple, and cinnamon.
Provided by Foodaciously
Categories Sauces & Creams
Time 1h20m
Number Of Ingredients 6
Steps:
- Chop the plums, removing the pit, and grate the apple.
- Add the fruit to a deep saucepan along with water, lemon juice, cinnamon, and ginger. Then, simmer for 30 minutes while stirring.
- Cook for a further 45 minutes until glossy. Then, blend to a smooth jam before ladling into sterilised jars.
Nutrition Facts : Calories 32 calories, Carbohydrate 8 calories, Fat 0 grams, Fiber 1 grams, Protein 1 grams, SaturatedFat 0 grams, Sugar 6 grams, UnsaturatedFat 0 grams
PLUM FREEZER JAM - ORIGINAL PECTIN RECIPE - (3.8/5)
Provided by YMyhre
Number Of Ingredients 5
Steps:
- • Wash and rinse 5 BERNARDIN Freezer Jars and lids or 250 ml mason jars and closures. • Wash, pit (do not peel) and finely chop plums. Combine plums with 1/2 cup (125 ml) water in a stainless steel saucepan. Bring mixture to a boil. Cover and boil gently 5 minutes. • In a large bowl, thoroughly stir together 5 cups (1250 ml) cooked plums, lemon juice and sugar. Let stand 10 minutes. • In a small saucepan, gradually whisk Original fruit pectin into water until dissolved. Stirring frequently, bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute. • Combine hot pectin mixture with fruit mixture; stir 3 minutes. • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
EASY PRUNE PLUM JAM
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).
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