Elite life

Plum Jam Recipes


Plum Jam 1

3 pounds firm plums, cut into eighths, seeds discarded
1/2 cup water
1 tablespoon lemon juice
7-1/2 cups sugar
1 (3-ounce) package commercial pectin
Cooking Instructions:
Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.
Plum Jam 2

5 lbs Italian plums (any small plum, including wild plums)
5 3/4 cups sugar
1 lemon, juice and grated peel
Cooking Instructions:
Make a slit in sides of washed plums with a sharp knfe. Remove and discard pits, leaving plums whole. Arrange plums in bottom of heavy non-aluminum saucepan. Add sugar, lemon juice and peel. Set aside in a cool area overnight. Next morning bring plum mixture to a boil over medium-high heat. Remove from heat and stir. Set aside in cool area 1 day. Nex morning bring plum mixture to a boil over medium-high heat, skimming frequently. Remove fruit from saucepan using a slotted spoon. Reserve. Boil liquid until syrup reaches the thread stage (or 230-degrees F on a candy thermometer). Add fruit to syrup and return to a boil. Cool completely. Pour into sterilized jars and seal.
Plum Jam 3

3 cups peeled and chopped plums, peel plums by dropping them into boiling and then ice water
2 1/2 cups sugar
2 tablespoons lemon juice
Cooking Instructions:
Cook all ingredients at a very mild boil (less than medium heat) for 20 minutes.  Skim the foam from the top of the fruit while cooking. After filling jars, return to a boiling water bath for 5 minutes.  Take out and allow to cool.  Jars should seal within the hour.
Plum Jam 4

4 lbs (1.8 kg) plums
1 pint (575 ml) water
4 lbs (1.8 kg) sugar
Cooking Instructions:
Wash and wipe the plums. Cut in halves. Put into a pan with the water and simmer gently until the fruit is soft. Test for pectin. Add the sugar, stirring until the sugar has dissolved. Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise to the top. Remove the scum. Pot and seal while still hot.
Plum Jam 5

1 tsp black peppercorns
1 tsp anise seeds
6 cloves
1/2 cinnamon stick
2 dried bay leaves, crumbled
2 cups dry red wine
1.25 kg white sugar
2 kg plums (try amber or blood plums), quartered, stoned
1/3 cup (80 ml) lemon juice
Cooking Instructions:
Place a couple of small saucers in the freezer to chill. Place spices, bay leaves, wine and 1 cup sugar in a large, wide, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool, strain though a fine sieve over a bowl. Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes. Uncover pan. Add lemon juice and remaining sugar. Cook, stirring, until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming any scum from top, for 45-50 minutes or until jam jells when tested. To test, place a small spoonful on a chilled saucer then return to freezer for 1 minute. Run your finger through chilled jam; it should be the consistency of honey and wrinkle slightly when pushed. Once at this stage, pour into hot sterilised jars and seal.
Plum Jam 6

6 Cups of chopped plums
1 Package powdered pectin
1 tbsp Lemon juice
7 Cups sugar
3/4 Cup water
Cooking Instructions:
In a saucepot, mix plums, lemon juice, water and pectin. Bring this mixture to boil over high flame, stirring it constantly. Add sugar and resume boiling. Stir constantly and boil vigorously for a minute. Transfer the mixture into hot jars leaving some headspace. Put the lid and process the mixture for 10 minutes in boiling water bath.
Wild Plum Jam 1
6 c. pulp
1 pkg. Sure-Jell
8 c. sugar
Cooking Instructions:
Wash fully ripe plums.
Cooking Instructions:
Place in kettle, barely cover with water and simmer covered until the skins burst and fruit is soft. Press through ricer or colander. Measure 6 cups pulp and place in a deep saucepan. Add 1 package Sure-Jell and bring to a hard boil. Add sugar all at once and bring back to a full rolling boil. Boil hard 1 minute. Remove from heat and skim off foam. Ladle into sterilized jars, leave 1/8-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Wild Plum Jam 2

900 g/2 lb of ripe wild plums
900 g/2 lb of white granulated sugar
½ pint/275 ml of water
Cooking Instructions:
Wash the plums and discard any damaged fruit. Put the plums and water into a large heavy bottomed saucepan (or preserving pan) and simmer gently until the skins split and they are soft. Meanwhile, warm the sugar in a low oven for ten minutes and add to the fruit. Stir gently over a low heat until you are sure that all the sugar crystals have dissolved. Turn up the heat to its highest setting and, stirring frequently, let the fruit boil rapidly for 8-10 minutes. Remove the stones with a slotted spoon during the boiling process. Test for set. If the jam has not set, continue to boil rapidly and test at five minute intervals. When the jam has set carefully pour into warm, sterilised jars, using a ladle or small jug. Cover the jars with tight fitting screw-top lids, or waxed disks and cellophane pot covers. Label when cold and store in a cool, dark place, away from damp.
Plum and Marrow Jam

500 g marrow, peeled, seeded and chopped
1 kg preserving sugar
1 kg Plums, halved, stoned and chopped
Cooking Instructions:
Place the marrow in a bowl with a third of the sugar. Toss to coat and then leave to macerate for 15 minutes. Place the plums in a large, heavy-based saucepan with the remaining sugar. Mix in the macerated marrow. Bring to a boil and simmer for 1-1 and a half hours, stirring occasionally and skimming off any scum with a spoon. To test the jam, spoon a little of it onto a plate and allow to cool for two minutes. Pull a finger through the jam - if a line remains between the jam, the jam is ready. If not, continue simmering, then test again. Once the jam has reached the desired consistency, spoon into hot sterilised jars, cover with waxed paper discs, allow to cool, then cover tightly.
Honey Plum Jam

3 c Pitted and coarsely chopped purple plums
1/3 c Sugar
1/3 c Water
2 tb Lemon juice
2 tb Liquid honey
Cooking Instructions:
Combine the plums, sugar, water and lemon juice in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks.
Plum-Orange Jam

1 orange
3 cups (about 2 lbs.) finely chopped plums
3 Tbsp powdered pectin
1/2 stick cinnamon
4-1/2 cups sugar
Cooking Instructions:
Grate the orange peel and reserve. Remove the white membrane from the orange and chop the pulp. Cover the peel and pulp with cold water and simmer for 10 minutes. Drain well and set aside. Measure the plums into a heavy pan. Add the orange peel and pulp, pectin and cinnamon stick; stir well. Place on high heat and bring to a full boil, stirring constantly. Add sugar; continue stirring and bring back to a boil. Boil hard for 2 minutes, stirring constantly. Remove from heat and skim. Remove cinnamon stick and discard. Ladle the jam into hot, sterilized jars. Adjust lids and rings. Process in a boiling-water bath for 10 minutes. Start counting time when the water returns to a boil. Cool jars on a wire rack. Store in a cool, dark place.
Victoria Plum Jam

2 lbs of stoned ripe victoria plums
2 lbs of sugar 
Cooking Instructions:
Clean and stone the plums. Weight them, then add the plums and an equal weight of sugar to a preserving pan. Heat slowly to boiling point, stirring and making sure all the sugar dissolves. Boil hard and keep testing for setting. As soon as a sample sets, remove from the heat and pour into prepared jars.
Victoria Plum and Orange Jam

4 lb Victoria plums
3 1⁄2 lb granulated sugar
4 oranges
1 pint water
Cooking Instructions:
Wash and stone the plums and place in a large saucepan or jam making pan. Add the grated rind of the four oranges. Squeeze the juice and add to the plums with the water. Simmer until the plums are really tender and then add the sugar. Stir well until completely dissolved. Bring to a full rolling boil for about ten minutes. Test for setting by putting a little on a cold saucer and cooling it. Push with a finger and if it wrinkles, it is ready to pot up.


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