3 pounds of plums… Add all of the plum + sugar mix into a large pot. . Bring to the boil and simmer for 20-30 mins, until the fruit has softened. Yield: 8 servings. Hi! Even overripe or slightly bruised ones. Fills your kitchen with heavenly flavours of spices. (makes 4 x 1 pint/500ml jars) Adapted from Food in Jars. I agree to email updates from The Flavor Bender. Then keep it in the freezer for about a minute and check the consistency. Since only 1 1/2 cups sugar is used to make four (8-ounce) jars, and since sugar is what helps to set a jam, the trick here is to use a pectin that is labeled for less-sugar or no-sugar recipes to help it set up. This step is optional – If you have a food mill, you can use this instead of the potato masher. Great way to make those delicious plums last longer. Cook Time: 20 minutes. Eat it … Be sure to note down the ingredients or take a screenshot before heading to the shops. Boil the mixture rapidly for 10 mins, without stirring, until the temperature reaches 105°C (220°F) on a sugar thermometer. the weight of the apples after grating (assuming they should be peeled)? Jump to Recipe Print Recipe. It is a bit tedious, but the result is totally worth it! Wash and pit your plums. Rhubarb, Hibiscus & Rose Jam - Mad about Macarons - Teatime in Paris says: May 11, 2017 at 4:53 pm […] new jam-making scales just at the end of the plum season and I was so impressed (read my detailed review here). Once you’ve made the sticky sweet spiced plum jam there are so many ways you can eat the deliciousness. Flavored shimmery liqueur (for fruit-flavored liqueurs). Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so. This has worked for me in the past for fruit jams that I’ve made, like this grape jam recipe. 1/2 tsp ground ginger. We've prepared a simple shopping list so you can easily get all you need to make a batch of this delicious jam. This low-sugar spiced plum jam recipe does not need to be canned and it takes only a fraction of the sugar regular jams call for. Miranda is the owner of Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. Lower the heat to medium - medium low, and cook until the fruits start to soften. Remove the jam from the heat and skim off any scum. Second question: I have never used star anise… I’m assuming the star does not disintegrate… does it get removed at some point? Once I’ve weighed the fruits (minus the pits! The natural sweetness and flavor of plums will be at their peak when nice and ripe. DIY Sweet Kale Salad with Hoisin Chicken and Red Lentils April 27, 2019. Add the spices and lemon juice as well. Keep the jars warm, until you’re ready to fill them with the hot jam. You can find the recipe on the Good Food Website if you’re interested. Make the most of autumnal plums by preserving them in a tasty, spiced homemade jam. Perfect for gift-giving too. Preheat the oven to gas 1, 140°C, fan 120°C. Increase the heat and bring the jam to a full rolling boil. Continue to cook and stir until plum jam reaches desired thickness. Bubbling hot jam spits as it cooks. Plus, a larger pot will cook this spiced plum jam faster (anything to get my hands on this kick ass jam sooner!). Total Time: 25 minutes. 1/2 tsp vanilla Prepare four half pint jars, their lids, and a small canning pot. For this Spiced Plum Jam recipe, I used the Cardamom Plum Jam recipe from Liana Krissoff’s book Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry as the basis, but then put my own riff on it by adding a few more spices. Cut all the plums into 1 inch chunks (roughly). Place a rack in the bottom of a large stockpot and fill halfway with water. Leave for a few secs, then push the jam with a metal spoon or finger. Ladle the jam into the sterilised jars and seal tightly with the lids. This makes the plum flesh softer, which makes for a smoother plum jam as the fruits will cook faster. Place little glass bowls, saucers or spoons in the freezer overnight too. Wash and dry the plums. While the jam is cooking, sterilize the jars. It’s a great way to reduce food waste too. Over medium heat, bring mixture to a boil, stirring frequently. OR Italian plums, seeds removed (about 4 - 4.5 lbs whole plums). Type of plums to use for a spiced plum jam. I prefer black plum, but the Italian plum variety is known to be sweeter. It doesn’t interfere with the flavor in any way, so you can just mix it in instead if you like. The added advantage is that the mill discards the skins for a smoother jam. Bring to a boil over high … Warmly Spiced Dried Plum Jam Spread. But after trying jam with lemon juice and jam without, side by side, in various quantities, I've found that even a small amount distracts from the fresh plum flavor. https://www.unconventionalbaker.com/recipes/spiced-plum-jam Especially if you’re making a large batch of jam. Use a wide pan to cook. 4 pounds of plums; 5 c water, or if you want to get really fancy, 4 cups water and 1 cup Brandy; 2 c honey; 2 oranges, juice and zest; orange zest (optional if you don’t want to zest the ones you have) 5 to 7 – 1″ cinnamon sticks (1 per pint jar) (I like to get my organic spices from Starwest Botanicals) 15 to 21 cloves (3 per pint jar) zest from 1 large orange 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg. Allow plums to soak overnight. I’m sorry for the late reply! I aim for a temperature between 220 – 223°F. So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin). Aug 27, 2015 - Spiced Plum Jam, Preserves, Canning, Holiday, Christmas, Wedding, purple, easy, homemade, Italian, recipe Add the grated apple (in case you didn’t earlier), and start cooking the jam. However… This is not a NO sugar recipe… but it is lower sugar. Coincidentally, spiced plum jam is not only my favorite stone fruit jam but it is my all time favorite jam ever! Visions of plum trees from long, long ago. Use a large pot. To do this, clean all jars with soapy water. Seriously. Top this deep pink pie filling with a lattice … Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Spiced Plum Jam & Gin Cocktail: Guest Post by The Girl in the Little Red Kitchen #BoozeWeek. Plum jam or Plum sauce, you choose! Spiced Plum Jam Printable Recipe 1 quart red plums (about four pounds) 2 cups sugar. This site uses Akismet to reduce spam. Halve 925g washed and dried ripe plums and remove the stones using a small, sharp knife. This is a tip I picked up from Serious Eats. Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Wash the plums well. She's been featured on BuzzFeed, Red Book Magazine, Country Living, Parade, and … Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). (I usually skip skimming.) Print Ingredients. Macerate the plums overnight (up to 24 hours). It’s foolproof, but you can also use frozen saucers/lids/spoons to do the jam test too (see below). I used a package of Sure Jell less sugar pectin. When we moved to our current house a couple of years ago, there were so many plum trees in the garden that we started making it all plum. Directions. When the plums are quite juicy and most of the sugar has dissolved, add the lemon juice and zest, and place the pan on the stove over high heat. If the consistency is jelly-like without being runny, then you’ve cooked the jam to the right temperature. Living in Ottawa, I now have access to so many types of plum – blue plum, Italian plum and my favorite black plum. https://creativehomemaking.com/recipes/canning/spiced-plum-jam 925g ripe plums, washed and dried 900g jam sugar 1 tsp ground cinnamon 1 tsp ground gingerknob of butter, Stir in 1 tsp ground cinnamon and 1 tsp ground ginger, then turn up the heat and bring to a rolling boil. To test if the jam is cooked without a thermometer, spoon a little jam onto a small, chilled plate or saucer. Prep Time: 5 minutes. This plum jam tastes like Christmas in a jar! Pit them and cut them around the seed. Cut into small pieces and mix with sugar. Happy home-preserving everyone! As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Silicone spatula – A heat-resistant silicone spatula is great for stirring jam and to prevent the jam from sticking to the bottom of the pot. Stir in a knob of butter, then leave to stand for 15 mins. WEIGH the chopped plums, so you can decide how much sugar needs to be added. I sometimes keep it in, so that the flavor of star anise keeps infusing the jam during storage. Spiced Plum jam is an easy and tasty way to use fresh plums in this jam that gets spiced up with a hint of cardamom and cinnamon. If you have a skimmer, try to remove this foam that rises to the top. I found several recipes for plum jam without using a commercial pectin. Required fields are marked *. This plum jelly makes quick and easy use out of plums without having to pit them. 8 cups pitted and finely chopped plums (about 4 lbs. Mango Jalapeno Jam (and Cream Cheese Dip), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. Plus the flavor of the spices is more prominent too. I like to choose ripe plums to make jam. Jump to Recipe Print Recipe. Fall isn’t just about pumpkin, you know. I stir it often to make sure it’s cooking evenly, and make sure it’s not cooking at too high of a heat. I like my plum jam to be a little chunky, so I keep the peels. I’ve tried both, and there isn’t a marked difference. Allow pot to simmer or until the prunes are softened and rehydrated. If the jam does not join back up in the middle and fill the streak, and is still jelly-like to the touch (not stiff), then it’s at the correct, jammy consistency. 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