Italian Plum Jam Half Recipes

ITALIAN PLUM JAM

Steps:

• In a large bowl, toss the plums, sugar, and lemon juice.
• Cover with plastic wrap and place in the fridge overnight (or at least 8 hours).
• Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready).
• Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.
• Be sure to keep stirring for about 15-20 minutes. You'll know it's ready when juices become thicken like a syrup. You could check temperature with a candy thermometer to make sure it's never over 220 F. As it simmers, remove any white foam that could come to the surface.
• To make sure the jam is ready, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets within a minute, it is ready. If it still appears runny, return the plate to the freezer and continue to cook the plum mixture. Test again in a few minutes.
• Carefully spoon the jam into sterilized jars. Apply lids jars.
• Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Process in boiling water bath for 10 minutes.
• Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they've cooled down, store them in the refrigerator. The jam should keep unopened for several months.

ITALIAN PLUM JAM - HALF RECIPE

Steps:

• Pit the plums and chop in a food processor. Measure 4-cups.
• In a pan combine the 4-cups chopped plums, lemon juice and water.
• Stir-in the dry pectin.
• Bring to a boil and boil for one minute.
• Add the sugar.
• Bring back to a boil and boil hard for a full minute.
• Ladle into sterilized jars. Adjust caps.
• Water bath process 8-minutes.
• Yield: 4-5 half pints and a taster for the fridge.

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.