PLUM JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 128
Number Of Ingredients 6
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.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g
PLUM AMARETTO JAM
Make and share this Plum Amaretto Jam recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Combine plums, sugar, water and lemon juice in a large saucepan.
- Bring to a boil over high heat, reduce heat to medium and boil rapidly until mixture will form a gel, about 20 minutes.
- Remove from heat and stir in Amaretto.
- Ladle into hot jars and process in hot water bath for 10 minutes.
Nutrition Facts : Calories 639.9, Fat 0.4, Sodium 2.1, Carbohydrate 164.9, Fiber 1.8, Sugar 162.3, Protein 0.9
PLUM & AMARETTI SEMIFREDDO
A ripple of sweet plum purée and chunks of almond biscuit turn this Italian ice cream into an all-in-one dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Line a 30 x 20cm tray with cling film. Put the plums in a pan with 2 tbsp water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 mins until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.
- Put the remaining sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.
- To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the tin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 mins before scooping into balls.
Nutrition Facts : Calories 435 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CLOVE-SPICED PLUM JAM
The cloves add a light hint of flavor to this plum jam. An interesting ingredient for any loved recipe.
Provided by Madelle
Time 2h40m
Yield 72
Number Of Ingredients 6
Steps:
- Wrap cloves in cheesecloth or a spice sack; set aside.
- Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
- Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
- Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.
Nutrition Facts : Calories 95 calories, Carbohydrate 24.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 24.1 g
More about "plum amaretto jam recipes"
PLUM AND AMARETTO JAM - DOMESTIC GOTHESS
From domesticgothess.com
Reviews 29Estimated Reading Time 3 mins
- Wash, stone and quarter the plums. Place in a deep, heavy bottomed non reactive saucepan with the water. Bring up to the boil and simmer for about 15 minutes until the plums are soft and have started to break down.
- While the plums are cooking sterilise your jars, heat the oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water then rinse. Place a sheet of baking parchment on the shelf of your oven and place the jars and lids on top of it, making sure that they aren't touching (don't dry them), leave them in the oven until you need them (always sterilise more jars than you think you will need). Place three saucers or small plates in the freezer.
- Add the lemon juice and sugar to the plums and heat gently while stirring until the sugar has dissolved. Bring it up to a fast boil and boil for 10 minutes then remove from the heat and check for a set by putting a small blob of the jam on one of the frozen plates, put the plate in the fridge for a minute until the jam has cooled then push at it with a finger, if the jam wrinkles when you prod it, it is ready.
- If the jam isn't ready yet, bring it back up to the boil and boil rapidly for another five minutes, then remove from the heat and test for a set again. Repeat until the jam is set. Alternatively, if you have a thermometer, the jam should reach 105C/220F (setting point).
PLUM AND AMARETTO JAM RECIPE - ATTACHMENT MUMMY
From attachmentmummy.com
Estimated Reading Time 1 min
PLUM AND AMARETTO JAM RECIPE | JAM RECIPES HOMEMADE, PLUM …
From pinterest.com.au
PLUM AND AMARETTO JAM RECIPE | JAM RECIPES HOMEMADE, JAM
From pinterest.co.uk
AMARETTO PLUMS - BOSSKITCHEN
From bosskitchen.com
PLUM AND AMARETTO JAM RECIPE | JAM RECIPES, PLUM, PLUM TREE
From pinterest.co.uk
AMARETTO AND PLUM RECIPES - SUPERCOOK.COM
From supercook.com
AMARETTO – PLUMS – ALMOND – JAM
From bosskitchen.com
PLUM – AMARETTO – JAM WITH ALMOND SLIVERS
From bosskitchen.com
PLUM AMARETTO JAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PLUM AND AMARETTO JAM - BOSSKITCHEN.COM
From bosskitchen.com
PLUM AND AMARETTO JAM RECIPE | JAM RECIPES HOMEMADE, PLUM …
From pinterest.com.au
PLUM AND AMARETTO JAM - DOMESTIC GOTHESS | JAM RECIPES, PLUM …
From pinterest.co.uk
PLUM AND AMARETTO JAM RECIPE | YUMMLY | RECIPE | JAM …
From pinterest.com
PLUM AND AMARETTO JAM | JAM RECIPES, JAM RECIPES HOMEMADE
From pinterest.co.uk
PLUM AND AMARETTO JAM | PLUM RECIPES, CANNING RECIPES, JAM RECIPES
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love