Greek Plum Jam Recipes

SPICED PLUM JAM FROM FRESH PLUMS

Steps:

• Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
• Repeat with all the plums.
• Cut all the plums into 1 inch chunks (roughly). It's OK if the plums are a little crushed at this point, since they will be cooked down anyway.
• WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
• Add sugar, salt, lemon juice and spices into the bowl. Mix well.
• Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
• When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
• Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
• MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
• Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
• Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
• If you don't have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you've cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
• Remove the pot from the heat.
• Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
• Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
• Allow the jars to cool to room temperature completely. Then label and store.

GREEK PLUM JAM

Steps:

• Wash the fruit well, remove the stones and slice the fruit.
• Peel and grate the apples.
• Boil the sugar and cinnamon sticks in a saucepan with 5 cups of water.
• When it begins to form a syrup, add the fruit to the pan and allow to boil, stirring occasionally so the mixture doesn't stick to the pan.
• When it thickens and forms bubbles on the surface, remove a spoonful and put it onto a dry white plate, cool quickly and draw the tip of a spoon across it - if it leaves a path, then the jam is ready.
• Add the lemon juice and brandy (if desired) and mix for two more minutes.
• Remove from the heat, discard the cinnamon sticks and fill the jars, which have been boiled and drained thoroughly.
• Close the jars firmly and turn upside down until cool.

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.