Plum Freezer Jam Original Pectin Recipe 385
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
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.
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