FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
PLUM-GINGER FREEZER JAM
This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 10m
Yield 6 to 7 cups
Number Of Ingredients 8
Steps:
- Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
- If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
- Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.
PLUM FREEZER JAM - ORIGINAL PECTIN RECIPE - (3.8/5)
Provided by YMyhre
Number Of Ingredients 5
Steps:
- • Wash and rinse 5 BERNARDIN Freezer Jars and lids or 250 ml mason jars and closures. • Wash, pit (do not peel) and finely chop plums. Combine plums with 1/2 cup (125 ml) water in a stainless steel saucepan. Bring mixture to a boil. Cover and boil gently 5 minutes. • In a large bowl, thoroughly stir together 5 cups (1250 ml) cooked plums, lemon juice and sugar. Let stand 10 minutes. • In a small saucepan, gradually whisk Original fruit pectin into water until dissolved. Stirring frequently, bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute. • Combine hot pectin mixture with fruit mixture; stir 3 minutes. • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
PLUM FREEZER JAM WITH CARDAMOM AND GINGER
Provided by Katherine Sacks
Categories Condiment/Spread Ginger Kid-Friendly Plum Small Plates
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
- Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
- Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
- Ladle jam into sterilized jars, leaving 1/2" from the top to allow for expansion. Cover and chill.
- Do Ahead
- Jam can be made and chilled for up to 2 weeks or frozen for up to 1 year.
More about "plum freezer jam original pectin recipe 385 recipes"
EASY PLUM JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
PLUM JAM - THE BUSY BAKER
From thebusybaker.ca
EASY HOMEMADE SUMMER PLUM FREEZER JAM PECTIN RECIPE
From anothertablespoon.com
PLUM JAM - NO PECTIN (NO PEELING) - SPICE CRAVINGS
From spicecravings.com
DAMSON PLUM FREEZER JAM RECIPE - YOUEATPLANTS.COM
From youeatplants.com
TWO-INGREDIENT PLUM JAM RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
PLUM JAM - THE DARING GOURMET
From daringgourmet.com
QUICK & EASY FREEZER JAM RECIPE | BAUMAN'S FARM & GARDEN
From baumanfarms.com
PLUM FREEZER JAM - THE HOUSE OF ELYN RYN
From thehouseofelynryn.com
PLUM FREEZER JAM RECIPE - EASY AND BEST PLUM CANNING RECIPE WITH PECTIN
From foodviva.com
MAKING FREEZER JAM | FOOD NETWORK HEALTHY EATS: RECIPES, …
From foodnetwork.com
WILD PLUM FREEZER JAM - JUSTGETOFFYOURBUTTANDBAKE.COM
From justgetoffyourbuttandbake.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: PLUM JAM - LIQUID PECTIN
From bernardin.ca
DELICIOUS & EASY PLUM JAM RECIPE - BOXWOOD AVE.
From boxwoodavenue.com
HOW TO MAKE EASY FREEZER JAM - ALLRECIPES
From allrecipes.com
THE BEST TYPE OF PECTIN TO USE FOR FREEZER JAM - TASTING TABLE
From tastingtable.com
HOW TO MAKE PLUM JAM (EASY RECIPE) - SAVORING ITALY
From savoringitaly.com
SPICED PLUM JAM (NO PECTIN, NO PEEL) - THE FLAVOR BENDER
From theflavorbender.com
PLUM FREEZER JAM – ORIGINAL PECTIN - BERNARDIN
From bernardin.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