At this stage the plum jam might start sticking, so gently stir the mixture to prevent this. To help it along, stir and mash with a potato masher. Remove and drain jars and lids, one at a time, as needed for filling. yeah your jars are re-usable..just give them a good wash and sterilise them first!! I will be joining the jam/preserve fruit making soon toohopinglol.BTW, good to know that I can re-use the jars from store bought stuff. 3. At the time that your plums have completely simmered, put in your glucose and stir until it is all dissolved in the mix. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft. Stir continuously to completely dissolve the sugar, it will take approx. Place the plums in a preserving pan or large saucepan with 1kg (2lb 4oz) granulated sugar. Finely chop or grind fruit. Carefully place in a hot oven (130C OR 275F) for twenty minutes. Add the lemon juice (optional) and sprinkle in the sugar. Here in Australia it is the beginning of Autumn and a busy time for jam making in preparation for winter. Make sure to remove air bubbles in the jar by carefully inserting a clean spoon or knife into the jam and gently . It is lovely to know that our recipe is being made and enjoyed on the other side of the world! Since fresh plums are in-season half of the yearMay through Octoberyou can enjoy this sweet treat any time you want. Place the plums in a sterilised jar. The extra sugar in ripe/overripe plums is perfect for jam-making. It would be helpful to have an idea of how many jars we might need? Thank you for your comments. Give the jam a stir and use it within a week of defrosting. Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes. Wash the jars in hot soapy water, rinse and dry thoroughly. Add the sugar, stirring until it has dissolved. Lovely colour and texture. My Mum has a lovely plum tree i. n her garden and so earlier this week I decided to make some plum jam. Soften the plums and add the sugar I don't buy jars, just save them from other things I have had so they are usually all sorts of different sizes. Bake at 180 degrees C for about 25 minutes or until golden in color. If you use the microwave, you will need to microwave the sugar separately to the jars. (Clean, Stone, and Chop) Put your plums in a large, thick-bottomed pan and add your water and lemon juice. all helping to avoid any bacteria (mould). Simmer the jam until the mixture has reduced by about half. keep it cleankeep it relevantI look forward to reading your comments!! Ingredients 1.25kg (2lb 12oz) plums, halved and stoned 900g (2lb) preserving or granulated sugar You will need: A preserving pan, sugar thermometer, sterilized jars and lids Method Put the prepared plums in the pan with 300ml water. today for just 13.50 that's HALF PRICE! Meanwhile, heat the sugar in an ovenproof dish in the oven for 5-10 minutes and sterilise the jam jars and lids. Prepare jars as described in General Rules. Put the lid on the jar. . Cover and simmer for 15 minutes. That's all, it really is that simple to make this delicious jam. you will reap the benefit of all the flavours, colours, textures that makes it well worth while. See what we did there? Bring to the boil stirring constantly. Turn onto a gentle heat and cook the plums until they have broken down into a thick pulp. Best wishes to you too REPEAT twice more. Don't let the name of this dessert scare you away. In fact a little water is correct as it is just enough to cover the base of the pan while the plums are heating. I usually save them all and didn't know if I can re-use them, now I know. Include a layer of plum jam too. Is it 2 kg of plums before the stones are removed or after? After twenty minutes, turn the oven off and leave them to cool slightly. Cook at medium high heat until boiling. it it is a pound of sugar and a 1/4 pint of water..that's all there is to it!! Microwave, uncovered, on High 15 - 18 minutes, STIRRING every 4 minutes until it will form a gel. As you stir, use a slotted spoon to pick out the stones. Combine the 1/2 cup sugar/pectin mixture into plums heat to boiling, stirring frequently. Hope your second batch is a success, jam making can be so rewarding when it works! Plum jam. Spoon into greased and lined 9"round tin. Step 3. This recipe includes directions for making the jam in the Pressure King Pro and on the stove top. Organic versus pesticides. Great recipe easy to follow I needed a little pictin as wouldnt set maybe plums not quite right but tastes great. . It's a great way to reduce food waste too. Just make a note of the weight of plums and sugar used. Now add the sugar and plum kernels (if using) and heat gently to dissolve the sugar. Here in the UK, plums are typically in season from August to early October. Prick them with a fork and then cut them in half without removing the stones. Ladle hot jam into jars, leaving a 1/4 inch headspace. Subscribe to magazine; . Traditionally, the kernels are potted with the jam but you can remove them. For more recipes using stone fruits, check out our cherry recipes, peach recipes and apricot recipes. Some fruits such as damsons, plums, blackcurrants and apples are naturally high in Pectin, but it is necessary to add acidity in the form of lemon juice, or commercial Pectin for berries like strawberries or raspberries to help setting. hey..my grandma grows plum too at my native.although we don't make jam of it.we make something different.but i like plum..woo hoo.\,,,/. Drizzle well with 4 1/2 cups sugar. The gin must cover the top of the plums. Preheat the oven to 160C, gas mark 3. Put the rinsed whole plums in the pan together with the water and lemon/lime juice. It's a traditional dessert from France, but it's said to be easy to make. Then, when the 8 minutes are up, remove the mixture from the heat, put a teaspoonful on to one of the chilled plates, allow it to cool, then push the mixture with your little finger. 1.1kg Granulated sugar. Step 4: Transfer into jars and can. Summer Pack a picnic and enjoy days out for less 'Are we there yet?' 'I'm hungry' 'I want an ice cream!' Ahhh, the Great British day trip. Put three small plates into the freezer these are for testing whether the jam is set. Enter the email address associated with your account, and we'll send you a link to reset your password. That is a lot but it will stand you in good stead over the winter months - think hot sourdough toast and butter with plum jam, jammy dodgers, jammy bread and butter pudding, jam tarts, Victoria sponge cakes Ingredients. Step 1. Plum crumble 95 ratings Cut the apples into chunks and place them, along with the plums and 150ml water, in a wide, stainless-steel pan. (Pressure King Pro - set to 'jam' for 40 minutes - valve open) for this step. 3. Talk about soil, tools, optimising space with raised beds/planters. 4-5 minutes. 3. Shopping List; Ingredients; Notes (0) . . Bring it to a boil, then boil rapidly. Keep it in a cool, dark place for four weeks. Pour the granulated sugar into the pan with the pulp. Learn How to make jam. Roughly chop ripe fresh plums or canned plums Combine with sugar and a stick of cinnamon Bring this mixture to a boil until slightly sticky and a little thick. Bring to the boil gently, stirring frequently. Heat gently to dissolve. Fill canning pot half full of water; add jars and water to cover. First slit the plums with a sharp knife and remove the stones, then place the fruit into a preserving or large heavy-based pan and add the currants, onions and the bag of spices. This speedy plum jam with hints of vanilla and cinnamon uses a clever time-saving trick in the cooking process . A full textured jam with a deliciously sweet flavour. When the jam is completely cold, clean and label the jars. 4 Simmer for 15 minutes. If you decide not to stone your plums before cooking this is when you would remove themas the jam boils the stones will rise to the surface and then you take them out. Let the plums simmer in their own juices for about 40 minutes. When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. Then bring the jam to the boil and boil rapidly for about 10 mins until the jam sets when tested. ; Easy crock pot sweet and sour meatballs -I've used this type of recipe with grape jelly and plum jelly or jam is perfect too. Meanwhile, using a nut cracker, crack open the reserved stones to extract the kernels. the plumswashed, stoned and ready to use! Prepare your plums. Remove the pot from the heat. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. 1. Then take off the heat..add sugar and stir until sugar has dissolved. Trying another batch tomorrow. Cooking 6 comforting autumn recipes There's nothing better than using fresh, seasonal ingredients in your cooking, and all of the below fruits and vegetables are in season during the. Use this homemade plum jam, along with whipped cream, to fill a classic Victoria sponge cake. Put the jars on their sides in the oven for 10 minutes, then turn off the oven until the jam is ready to pot. saucepot. Turn up the heat and bring to jelly stage quickly. Add the sugar and stir over low heat until the sugar has dissolved completely. makes it a lot easier to remove before potting up ! Advertisement. Make sure the fruit is soft before adding any sugar which has a hardening effect on fruit that no amount of boiling will soften ! Chop them into small pieces. Use a long-handled wooden spoon to help break down the plum flesh. STEP 2 Increase the heat and bring the jam to a full rolling boil. Simmer gently for 40 minutes in a covered pan until the plums are soft. Get hints and tips from myself and other readers!! Brown Sugar Plum Clafoutis. Still over a gentle heat, add the sugar on and off until dissolved, then add the butter and bring to a full rolling boil for at least 10 minutes. Pour boiling water over flat lids in saucepan off the heat. This makes the plum flesh softer, which makes for a smoother plum jam as the fruits will cook faster. . Gradually add beaten eggs, beating the mixture well between each addition. I got three regular sized jam jars out of it with a little left over. 600ml cider vinegar or white-wine vinegar 2 tsp dried chilli flakes (optional) Salt For the spice bag 50g fresh root ginger, bruised 2 tsp mustard seeds 2 tsp black peppercorns Make your spice bag. Cream butter and sugar together until light and fluffy. Thanks for letting us know Tim, glad it worked for you. The mixture should not be higher than half way up the sides. Author: Alice; Prep Time: 10 min; Cook Time: 30 min; Total Time: 40 minutes; Yield: 3 cups 1 x; Ingredients. It would be really helpful for beginners like me to state exactly how much water is a little. To start with here are a few tips about making Jams . How to make Easy Plum Jam You will need plums, sugar, water and lemon juice. Some foam or froth may have risen to the surface; skim it off with a spoon and discard. . Sprinkle the plum halves with 4 tablespoons of the sugar. To check if the sugar is dissolved, lift up the spoon and, if there are no little crystals of sugar visible on it, the mixture is ready for boiling. 560g (1.2 pounds) plums, stoned and roughly chopped; 60 ml (1/4 cup) water; Now you can stay up to date with all the latest news, recipes and offers. Try out some of our tangy plum recipes including sponge cake or plum crumble or use plums in a savoury dish such as duck with spiced plums. Fruit should be simmered until the sugar dissolves and then it is best brought to a full rolling boil continuing until setting point has been reached, hence the deep saucepan as the jam can boil over very easily. This will stop them burning and as the water evaporates it will be replaced by the plum juice which will then stop any burning. Ladle into hot sterilized jars. Burnt the pan and wouldnt set. September seasonal recipes. 2 pounds sugar 1 lemon, juiced 4 teaspoons grated fresh ginger Steps to Make It Gather the ingredients. . You cant beat homemade Chutneys as they are much easier to make than Jam, there is no worry about getting them to set though it takes a much longer cooking time . Its naturally balanced flavor and delicate flesh make it a go-to choice for jams and other canning techniques. 2.7kg of plums, washed and stalk removed Heat the sugar in the microwave for about 3 minutes and the same with the jam jars (NOT the lids as they are metal!). Though I had Jam sugar in the cupboard which I used and its a bit thicker than i would have like. . Plum baba. Jam Sugar is a great asset to making any jam, particularly raspberry and strawberry ! This plum can also be cooked into crumbles and cakes. Which compost?? You should be able to see the bottom of the pan while moving the mixture Switch off the gas and store the jam in a container. of jam. No fuss quick jam that tastes like plum heaven! Your email address will not be published. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes . Its also best to make jams in small quantities using a preserving pan or choose your own widest saucepan with a depth of around 23cm/9, the depth of the saucepan determines the time in which the jams cook and stops it boiling over. More often than not, this type of plum was built to be used in these types of recipes. 1 Wash the plums, cut into pieces, removing any stones. I ended up with plum soup!! Stir well with a wooden spoon until the grittiness disappears. by Pam Corbin. So much good stuff isn't made these days but to be honest there is nothing as good as home-made jam. You can tell they're ripe by giving them a gentle squeeze - if they're slightly soft, you're good to go. Simmer the fruit for about 15 minutes until soft. Great recipe thanks for sharing. In order to keep the jam full of chunky pieces of plum, this recipe uses a two-stage method . Method. 900g Victoria plums, halved and stoned, then quartered 1.1kg Granulated sugar Method Preheat the oven to 150C/gas 2. Bring to a boil slowly, stirring until sugar is completely dissolved. Put the chopped plum and apple into a preserving pan (or similar) with 600 mls of water. The time for this will vary depending on how ripe and firm your plums are (expect between 20-40 minutes). I'm sure you will enjoy what you make far more than that you would buy in a store! Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. Add the granulated sugar. Test for setting by putting a small spoonful on a small dish and place in your fridge for a few moments . If you have brown sugar, fresh fruit, plenty of eggs, and a few other basic baking ingredients, you have a delicious dessert gorgeous enough to be used any time. Simmer until ready to use. 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