Best 5 Plum Orange Jam Recipes

PLUM JAM

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.

PLUM JAM

Steps:

• In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
• Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
• Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
• Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

PLUM ORANGE JAM

Steps:

• In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

MICROWAVE PLUM-ORANGE JAM

Steps:

• Pit plums but do not peel.
• Coarsely chop.
• Place in a 16-cup microwave-safe dish; stir in orange peel, sugar and lemon juice.
• Stir well.
• Microwave, uncovered, on High for about 15 minutes, until mixture comes to a full roiling boil and boils for 1 minute.
• Stir well 3 times during cooking.
• Immediately stir in pectin.
• Skim off foam with a metal spoon.
• Continue stirring often and skimming off foam for 10 minutes.
• Pour into sterilized jars and seal.

MRS. G'S ITALIAN PLUM & COINTREAU JAM

Steps:

• JELLY:.
• Rinse, drain and pit plums.
• Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
• The plums will become very soft and begin to fall apart.
• Press the plums and liquid through a coarse food mill.
• Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
• Add 1 tablespoon of butter, this helps reduce foaming.
• Stir over medium high heat until sugar is dissolved.
• Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
• Add liqueur and cook 2 minutes.
• Remove from heat.
• CANNING:.
• Wash jars and screw rings.
• Fill electric fry pan 2/3 full with water and bring to a boil.
• Put jars in water, upside down along with sealing lids.
• Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
• Ladle jam into jars filing to 1/4 from very top.
• Wipe rim with boiling water using a paper towel.
• Put on sealing lid and screw on ring.
• Turn jar upside down.
• Finish all jars.
• Turn jars right side up.
• Cover jars with a towel.
• Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.