RASPBERRY PLUM JAM
This homemade jam made from fresh plums and raspberries is like summer in a jar and can be enjoyed year-round!
Provided by Annalise
Categories Snack
Time 50m
Number Of Ingredients 5
Steps:
- Combine the raspberries, sliced plums, sugar, lemon juice, and orange zest in a large heavy-bottomed pot. Place over medium high heat and stir frequently as the sugar dissolves and the fruit begins to release its juices.
- Continue to cook, stirring frequently as the jam simmers and thickens. Skim any foam off of the surface with a spoon.
- (Optional) While the jam is simmering, remove plum skins with a spoon. It is slightly tedious but I prefer the texture of the jam without the skins.
- (Optional) If you prefer fewer raspberry seeds, simply place a mesh strainer over the pot. Ladle ⅓-½ of the mixture into the strainer and push it through with a spatula back into the pot. Discard raspberry seeds.
- Once the jam is reduced and thickened (see tip above), remove from heat and ladle jam into sterilized jars. Top with a lid and screw on with a ring.
- Process jars in a water bath for 10 minutes (15 minutes for 5,000+ ft elevation). Remove from water bath and let cool. Check that lids have sealed by pressing down into the center of each one. It should not move.
- Store jam in a cool dry place like a pantry and consume within 1 year.
Nutrition Facts : Calories 595 kcal, Sugar 145 g, Sodium 2 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 152 g, Fiber 6 g, Protein 2 g, ServingSize 1 serving
PLUM & RASPBERRY JAM
Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift
Provided by James Martin
Categories Condiment, Snack
Time 45m
Yield Makes 1 large or 3 small jars
Number Of Ingredients 4
Steps:
- Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
- Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
- Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
RASPBERRY PLUM JAM
The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.
Provided by Taste of Home
Time 35m
Yield 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
PLUM RASPBERRY JAM
So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!!
Provided by Amber C.
Categories Plums
Time 50m
Yield 4-5 pints
Number Of Ingredients 3
Steps:
- Fill up canner with water and bring to a simmer.
- Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit.
- In a large saucepan over med-high heat bring plums and sugar to a boil.
- Boil for 20 minutes, stirring often and skimming off any foam.
- After 20 minutes add jello, stir 2 min and until completely dissolved.
- Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops.
- With a clean damp towel wipe jar threads and rims.
- Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings.
- Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed.
- Cover bring water to a gentle boil and process for about 10 minutes.
- Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs).
- After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon.
- Store unopened jams in a cool, dry, dark place.
Nutrition Facts : Calories 1383.2, Fat 0.9, SaturatedFat 0.1, Sodium 41.2, Carbohydrate 337.6, Fiber 4.6, Sugar 332.5, Protein 20.3
PLUM, RASPBERRY JAM & CARDAMOM CRUMBLE SQUARES
Add a layer of jam to bakes like these bars for a simple way to get more flavour. These moreish crumble squares are made with raspberry jam and plums
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield 16
Number Of Ingredients 17
Steps:
- Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
- To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn't, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
- Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
- To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don't need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
- Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.
Nutrition Facts : Calories 294 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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