PLUM-ROSEMARY JAM
Plums melt down with sugar to make this beautifully colorful summer jam. For this jam, we've added a hint of rosemary for a gentle savory note. It's a great way to change up your morning toast game.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 3/4 cups of jam
Number Of Ingredients 4
Steps:
- Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
- Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.
STRAWBERRY-ELDERFLOWER JAM
Many jams call for a squeeze of citrus, such as lemon, to balance the sweetness of the fruit, but vinegar can bring the same acidity with a more neutral flavor. In this jam, a small bit of red wine vinegar balances the sweetness but lets the strawberries be the star.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 2/3 cups of jam
Number Of Ingredients 5
Steps:
- Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.
- Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.
PLUM JAM
Provided by Food Network
Time 1h15m
Yield About 8 half-pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
- Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
- Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
- Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place
QUICK STRAWBERRY JAM
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Nutrition Facts : Calories 24 g
PLUM-STRAWBERRY JAM
Steps:
- In a large pot or a Dutch oven, toss the strawberries and plums with the sugar. Let stand for at least 1 hour, tossing occasionally to encourage the fruits to release their juices.
- Bring the mixture to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally to make sure the mixture is not burning on the bottom, until the jam reaches the jelling point (use the wrinkle test, page 256, to judge when it's done).
- Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
- Storage
- The jam will keep for at least 6 months in the refrigerator.
GRANDMA'S PLUM AND ALMOND SKILLET JAM
Save a bit of summer with this super-simple jam recipe that is best made with very ripe fruit. We've used plums, but you may substitute any smooth-skinned stone fruit, such as nectarines, apricots or pluots.
Provided by Food Network Kitchen
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Halve the plums, remove the pits and coarsely chop into 1/2-inch pieces (leave unpeeled). Combine the plums, sugar, almond extract and lemon juice in a medium nonstick skillet over medium-high heat. Bring the mixture to a boil, then reduce to a low simmer and cook, stirring frequently to prevent scorching, until the plums are thick and jammy, about 15 to 20 minutes. (Sugar content of fresh fruit varies, so taste your preserves after 10 minutes and add a touch more sugar if necessary.) Remove from heat and mash the fruit with a potato masher until is it mostly smooth with some texture still remaining. Cool the jam and store in clean jars in the refrigerator for up to 1 month.
SKILLET STRAWBERRY-PLUM JAM
Provided by Food Network Kitchen
Time 45m
Yield 2 half-pint jars
Number Of Ingredients 0
Steps:
- Dice 1 pound red plums; toss with 1 pound quartered strawberries, 3/4 cup sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and the juice of 1 lemon in a bowl. Cover and let stand 2 to 6 hours. Transfer to a large skillet. Add 1/3 cup honey; cook over medium-high heat, stirring occasionally, until the mixture is thick and registers 220 degrees F on a candy thermometer, about 30 minutes. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process for 15 minutes.
- TIP: This jam is delicious with butter on a crusty baguette or drizzled over vanilla ice cream.
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