Plum Jam With Cocoa And Cloves Recipes

CLOVE-SPICED PLUM JAM

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.

PLUM JAM WITH COCOA AND CLOVES

Steps:

• Halve and seed the plums. Peel, core and dice the apple. Add fruits to a large pot with a thick bottom and set on medium-high heat.
• Add the sugar and stir to distribute. As the plums heat up, they will get softer. Gently mash the plums with a wooden spoon, trying to extract some juice. Keep on medium-high heat for the first 15 minutes and stir often, the plums will keep releasing more juice.
• Add the cloves to an empty teabag and place inside the pot. Stir in the cocoa. Lower the heat to low, close the pot with a lid and simmer for 45 minutes, just checking from time to time to ensure the jam is not sticking to the bottom of the pot.
• Remove the lid and simmer 10 more minutes, just to reduce the jam slightly more. Stir often, as the jam will likely tend to stick at this point. Discard the teabag and blend for a smooth texture.
• Remove the jam from the heat and immediately pour into jars. Store refrigerated if jars are not sterilized.

SPICED PURPLE PLUM JAM

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Tumble plums, lemon zest, and lemon juice into a wide, nonreactive 8-quart pot. Whisk together sugar, pectin, cinnamon, nutmeg, and cloves in a small bowl, then stir into pot until combined.
• Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least one-third, 20 to 25 minutes. Remove pot from heat and check for set.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

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.

HOMEMADE CHRISTMAS PLUM JAM

Steps:

• Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours.
• After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
• In the meantime, put glass jars into an oven and heat them to 100°C.
• When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.