Plumvanillajam Recipes

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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.

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

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 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

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