Homemade Plum Jam Recipes

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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

PLUM JAM



Plum Jam image

Provided by Food Network

Time 1h15m

Yield About 8 half-pints

Number Of Ingredients 5

3 pounds firm plums, cut into eighths and seeds discarded
1/2 cup water
1 tablespoon lemon juice
7 1/2 cups sugar
1 (3-ounce) package commercial pectin

Steps:

  • In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
  • Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
  • Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
  • Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

EASY PLUM JAM



Easy plum jam image

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Provided by Jane Hornby

Categories     Condiment, Snack

Time 1h

Yield Makes 3 x 450ml jars

Number Of Ingredients 6

2kg plums, stoned and roughly chopped
2kg white granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks (optional)
knob of butter

Steps:

  • Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
  • Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  • Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

HOMEMADE CHRISTMAS PLUM JAM



Homemade Christmas Plum Jam image

This is very simple and old recipe. We usually use a kind of plums that grows in area of south Austria, Hungary, Slovenia and Northern Croatia and we call this plum "bistrica". It is small; the surface is like foggy, and inside is dark yellow and red/brown around stone. It is very sweet so you don't need too much sugar. It is kind of wild plum so we don't use any chemistry to prevent diseases. It is very healthy fruit. I named the jam Christmas because we usually start to eat it around Christmas. The ingredients also contribute to the name.

Provided by nitko

Categories     Fruit

Time 6h5m

Yield 4 300g jars, 20 serving(s)

Number Of Ingredients 4

1000 g plums
700 g sugar
1 teaspoon cinnamon (grounded)
1/2 teaspoon clove (grounded)

Steps:

  • Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours.
  • After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
  • In the meantime, put glass jars into an oven and heat them to 100°C.
  • When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.

Nutrition Facts : Calories 158.9, Fat 0.1, Sodium 0.2, Carbohydrate 40.8, Fiber 0.8, Sugar 39.9, Protein 0.4

FRANKIE'S PLUM JAM



Frankie's Plum Jam image

With only 3 ingredients and no pectin, this delicious recipe should certainly be on your "to do" list this summer. VIDEO https://youtu.be/_pYF8XBWg0k

Provided by CLUBFOODY

Categories     Fruit

Time 50m

Yield 8 250 ml jars

Number Of Ingredients 3

4 lbs damson plums, washed, pitted and quartered
1/2 cup orange juice
4 cups granulated sugar

Steps:

  • Place the prepared plums in a large bowl and pour the orange juice over. Stir to coat and let it macerate for 15 minutes.
  • In a large pot, add a quarter of the plum mixture and cover it with 1 cup of sugar. Repeat with another ¼ of fruit then cover with another cup of sugar and continue until all the fruit and sugar is inches.
  • Set the heat to medium and stir very well until the sugar is melted, about 4 to 5 minutes.
  • Increase the heat to high and when the mixture just starts to boil and creates some foam on the surface, turn the heat down to medium-low. Simmer gently for 40 minutes, stirring often.
  • About half an hour later, using an immersion blender, process until most pieces are chopped leaving some little chunks in it. Scoop up any foam and discard it.
  • Do a test by plunging a spoon in the mixture that was sitting in an ice water bowl and then dried off, and scoop up some jam. Let it cool off at room temperature and if it lightly sets up, the jam is ready. Keep in mind that as the jam cools off, it will get thicker.
  • Remove from the heat and right away, fill up the sterilized jars, leaving ½-inch head space. Seal and transfer jars into a boiling water bath. Make sure the jars are covered with at least 1 inch of water.
  • When the water returns to a full boil, start the timer for 10 minutes.
  • Lift jars and transfer them on a wire rack away from any draft to cool completely, about 12 hours. Makes 8 -250 ml jars.

Nutrition Facts : Calories 498.4, Fat 0.7, Sodium 1.2, Carbohydrate 127.5, Fiber 3.2, Sugar 123.6, Protein 1.7

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