Plum And Vanilla Jam Recipes

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VANILLA PLUM JAM



Vanilla Plum Jam image

This Gluten Free Plum Jam is a great way to make use of those sour plums growing on tree in your neighborhood at the end of the Summer season. More information about this recipe and more at www.elanaspantry.com

Provided by Elanas Pantry

Categories     Vegan

Time 45m

Yield 1 jar, 4-6 serving(s)

Number Of Ingredients 6

4 cups plums, pitted and halved
1/2 cup agave nectar
1 tablespoon arrowroot
1 tablespoon water
10 drops stevia
1 vanilla bean

Steps:

  • In a large covered saucepan, bring plums, agave and vanilla bean to a boil.
  • Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain).
  • Cook 10 more minutes to reduce mixture, then stir in stevia.
  • Remove vanilla bean, place plum mixture in blender and puree on highest setting.
  • Transfer mixture back to pot and reheat on stove.
  • In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry.
  • Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated.
  • Remove from heat, cool and transfer to mason jars.
  • Store in refrigerator for up to one week.

Nutrition Facts : Calories 83, Fat 0.5, Sodium 0.1, Carbohydrate 20.6, Fiber 2.4, Sugar 16.4, Protein 1.2

PLUM VANILLA JAM



Plum Vanilla Jam image

Make and share this Plum Vanilla Jam recipe from Food.com.

Provided by AmandaInOz

Categories     Jellies

Time 25m

Yield 1 3/4 cups

Number Of Ingredients 6

1 1/2 lbs red plums, halved, pitted and coarsely chopped
1 1/2 cups sugar
2 1/2 inches lemon zest (3 strips)
1 tablespoon fresh lemon juice
1 pinch salt
1/2 vanilla bean, seeds scraped and reserved

Steps:

  • Bring all ingredients to a boil in a large pot, mashing with a potato masher.
  • Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
  • Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
  • Refrigerate in an airtight container up to 1 month.

Nutrition Facts : Calories 844.5, Fat 1.1, SaturatedFat 0.1, Sodium 88.7, Carbohydrate 216.6, Fiber 5.5, Sugar 210.1, Protein 2.8

PLUM AND VANILLA JAM



Plum and vanilla jam image

Plums, wonderfully sweet and juicy, have a short shelf life in the fruit bowl. But with this plum and vanilla jam you will keep the summer in your house. An easy recipe that you can make quickly with regular sugar. And everyone likes this plum jam!

Provided by Andréa

Categories     Preserve, Harvest and Jams

Time 3h

Number Of Ingredients 4

6 pounds plums
white vinegar
8 cups sugar (exact amount depends on weight)
3 teaspoons vanilla extract

Steps:

  • Put a plate in the refrigerator for at least one hour before starting making jam. (With this plate you will check whether the jam has thickened sufficiently after cooking.)
  • Sterilize the pots as described in the notes section.
  • Make a bowl with ⅔ water and add ⅓ vinegar. Wash the prunes in vinegar water.
  • Cut the plums in half and remove the pit.
  • Put the prunes and the vanilla extract in a pan and add ⅔ cup (180 ml water).
  • Bring the contents of the pan to a boil, reduce the heat and let it simmer for 20 minutes.
  • Puree the jam with a blender and strain the puree.
  • Weigh the leftover puree. Add 4 cups (750 grams) of sugar for every 3 cups (1 kilo) of fruit puree.
  • Bring the puree with the sugar back to a boil and simmer for 20 minutes.
  • Take the plate out of the fridge, and drop a few drops of jelly on it. When the jam is done, the jelly will stiffen immediately, otherwise, you have to cook for 2 more minutes and check again (put the plate back in the cooling in between because you need a cold plate for checking).
  • Pour a small bottom of jam into the jam jars (about ½ inch) (not too much else the pots can burst), wait a minute, and pour more jam until the jar is full.
  • Turn the lid on the pots and put the pots bottom up.
  • Allow to cool to room temperature and turn the pots upside down. They are now sterile.
  • Label the jam. Jam can be stored in a sterilized jar for 6-12 months at room temperature. Once it is open, you have to keep it in the fridge and it will last for a few weeks.

Nutrition Facts : Calories 935 kcal, Carbohydrate 239 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 5 g, Sugar 234 g, UnsaturatedFat 2 g, ServingSize 1 serving

PLUM JAM



Plum Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds plums, pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • Stir together plums, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing plums with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
  • Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

VANILLA CARDAMOM PLUM JELLY



Vanilla Cardamom Plum Jelly image

What to do when your backyard Satsuma plum tree is loaded with plums? That's easy, make jams and jellies like this one. This recipe comes from Cuisine with changes. Makes 4 (8 oz) jars or 8 (4 oz) jars.

Provided by Rinshinomori

Categories     Jellies

Time 45m

Yield 4 8 oz

Number Of Ingredients 8

3 lbs plums, seeded, and chopped with skin left on (use food processor)
1 cup water
1/2 cup brandy (can use water)
1 lemon, juice of
16 cardamom pods, crushed
2 tablespoons powdered fruit pectin
1 teaspoon vanilla
3 1/4 cups sugar

Steps:

  • Prepare jars and lids by sterilizing in hot water.
  • Line a colander with cheesecloth and place it inside a bowl.
  • Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes.
  • Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice.
  • Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred.
  • Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top.
  • Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
  • Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.

Nutrition Facts : Calories 874.7, Fat 1, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 202.8, Fiber 5.2, Sugar 196.4, Protein 2.5

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