PLUM ORANGE JAM
We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. -Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 half-pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
MICROWAVE PLUM JAM
Smooth and sweet. Luscious on toast or pancakes. Inspired as a filling for cookies and tarts. Makes wonderful gifts. This recipe makes 2 1/2 cups, try and taste.
Provided by Deb Wolf
Categories Very Low Carbs
Time 40m
Yield 5 half pints
Number Of Ingredients 4
Steps:
- Place sugar, lemon juice and plums in a deep 8 cup microwavable container (I use a pyrex measure).
- Microwave, uncovered on High for 2 1/2 minutes, stir. REPEAT twice more.
- Microwave, uncovered, on High 15 - 18 minutes, STIRRING every 4 minutes until it will form a gel.
- Ladle into hot sterilized jars. Wipe rims, remove any air bubbles, add hot lids and rings.
- Process 5 minutes in boiling water bath.
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
Steps:
- Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
- Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
- Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
MICROWAVE GINGER PLUM JAM
This quick and easy jam makes only 2 1/2 cups. It makes a wonderful glaze for oven-roasted salmon. 3 cups of plums is about 10-12 plums. This recipe comes from the book Small Batch Preserving by Topp and Howard.
Provided by mary winecoff
Categories Plums
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place plums and sugar in a deep 8-cup microwavable container.
- Stir in lemon juice.
- Microwave, uncovered on High for 7 minutes, stirring twice.
- Add ginger; microwave, uncovered on High for 15 to 18 minutes or until mixture will form a gel, stirring every 4 minutes.
- Ladle into sterilized jars and use the inversion method or water bath for 10 minutes.
Nutrition Facts : Calories 712.3, Fat 0.6, Sodium 0.1, Carbohydrate 183.3, Fiber 2.8, Sugar 179.7, Protein 1.4
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