Best 3 Easy Prune Plum Jam Recipes
Indulge in the delightful and simple world of prune plum jam with our comprehensive guide. Discover the secrets to creating this delectable treat that can transform your culinary creations into a burst of fruity goodness. Whether you're a seasoned jam maker or just starting your culinary journey, this article will guide you through the process, providing essential tips and tricks to ensure you achieve jam-making perfection.
Here are our top 3 tried and tested recipes!
PLUM JAM
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
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
EASY PRUNE PLUM JAM
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).
PLUM JAM
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
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.
Tips:
- Choose ripe plums: The riper the plums, the sweeter and more flavorful the jam will be. Look for plums that are deep purple or red in color and slightly soft to the touch.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the jam from scorching.
- Cook the jam over medium heat: Cooking the jam over medium heat will help to prevent it from boiling over and becoming too thick.
- Stir the jam frequently: Stirring the jam frequently will help to prevent it from sticking to the bottom of the pot and burning.
- Add sugar gradually: Adding sugar gradually will help to prevent the jam from crystallizing.
- Test the jam for doneness: To test the jam for doneness, place a small amount on a cold plate. If the jam wrinkles when you push your finger through it, it is ready.
Conclusion:
Prune plum jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or waffles. It can also be used as a filling for pies, tarts, and cakes. With its sweet and tart flavor, prune plum jam is a surefire hit with everyone who tries it. So next time you're looking for a homemade jam recipe, give prune plum jam a try. You won't be disappointed!
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