Plum Vanilla Preserves Recipes

PLUM PRESERVES RECIPE

Steps:

• Chop each plum into quarters and discard the seed. Weigh the chopped plums with a kitchen scale to get 3¼ pounds.
• Add ⅓ of the plums to a large pot. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
• Heat over low flame until the sugar begins to dissolve, stirring occasionally. Juice enough oranges to get half a cup of orange juice. In my case, it took two oranges.
• Stir the orange juice into the plums and bring to a rolling boil. Lower the flame and set a timer for 30 minutes.
• After cooking for 30 minutes, your preserves should reach the right consistency or gelling point. Skim the surface to remove foam then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, and screw the lids on hand tight. Process in a boiling water bath for 10 minutes.

PLUM VANILLA JAM

Steps:

• Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.

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.

PLUM VANILLA JAM

Steps:

• Bring all ingredients to a boil in a large pot, mashing with a potato masher.
• Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
• Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
• Refrigerate in an airtight container up to 1 month.

QUICK PLUM PRESERVES

Steps:

• Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
• Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.

EASY PLUM JAM

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.