Quick Chunky Plum And Cherry Jam Recipes

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SMALL BATCH CHERRY PLUM JAM



Small Batch Cherry Plum Jam image

Provided by Marisa McClellan

Categories     jams, jellies, marmalades

Number Of Ingredients 6

1 pound sweet cherries (pitted and diced)
1 pound plums (pitted and chopped)
1 1/2 cups + 2 tablespoons granulated sugar
1 teaspoon calcium water (part of Pomona's Pectin)
1 teaspoon Pomona's Pectin
1/2 lemon (juiced)

Steps:

  • Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam.
  • Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. Stir to combine.
  • Once the sugar has dissolved and the fruit looks juicy, place the pot on the stove.
  • Bring to a boil over high heat. Once the fruit is boiling, reduce the heat to medium high and continue to cook for another 8-10 minutes, until the fruit is reduced. Add the lemon juice.
  • Combine the pectin powder with the final 2 tablespoons of sugar. Add a bit of the pectin-spiked sugar to the jam and stir to combine. Continue to do this until all the pectin is incorporated. The jam should visibly thicken as you incorporate the pectin.
  • Remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
  • Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
  • When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes.
  • Finally, remove the jars from the canner and place them on a folded kitchen towel to cool.
  • When jars are cool enough to handle, remove rings and check seals.
  • Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.

LUSTY CHERRY PLUM JAM



Lusty Cherry Plum Jam image

A full bodied jam, tangy and sweet and spicy: a sultry summer's eve in a jar! Kind of wung this one: made up from available ripe ingredients.

Provided by manon

Categories     Cherries

Time 4h

Yield 7 pints

Number Of Ingredients 10

5 lbs black cherries
10 black plums (5 ripe, 5 not quite ripe)
5 cups sugar
4 tablespoons rose water
2 tablespoons red wine (i like a shiraz)
1 teaspoon cardamom
1 teaspoon nutmeg
1 teaspoon cinnamon
4 tablespoons lemon juice
1 pinch salt

Steps:

  • Pit all the fruit (plan a couple of hours or enlist friends/family in helping!) into a non reactive bowl, along with the salt, sugar, rosewater, spices and wine.
  • Let sit overnight.
  • Simmer the mixture for 40 minutes,
  • skimming the foam off the top.
  • spoon into jars, this made 7 pints for me.
  • steam process for 10 minutes.

Nutrition Facts : Calories 809.7, Fat 1.1, SaturatedFat 0.2, Sodium 22.6, Carbohydrate 207, Fiber 8.5, Sugar 194, Protein 4.2

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