Sunday, July 24, 2016

We Be Jammin'... Some Plummy Jams

Plum Jam with Earl Grey or Cinnamon
Found on kitchenhealssoul Author: Janice


* 1.25 kg Italian plums, pitted and diced (2-3/4 lbs.)

* 450 g granulated sugar (2-1/4 cups)

* 69 mL lemon juice (2-1/2 oz.)


* 1 cinnamon stick, OR 

* 1.5 tbsp Earl Grey tea leaves (top quality! I suggest Kusmi)


1. In a medium bowl, combine the chopped plums, sugar, lemon juice and flavour (either a cinnamon stick OR the Earl Grey tea leaves wrapped in a cheesecloth to form a make-shift tea bag). Stir everything together and let rest on the counter for 6 to 8 hours, stirring every so often. The juices from the plums will form a syrup with the sugar as it dissolves.

2. At the end of the day, stir once more and then cover with plastic wrap and chill overnight.

3. The next day, transfer the macerated plum mixture to a large pot and heat on medium–high to bring it to a boil, stirring often.

4. Skim off any foam as needed and continue to boil/stir until the jam has thickened (I boiled one batch to 215ºF and the other to 217ºF). The jam is probably thick enough when it starts spitting at you.

5. Remove the cinnamon stick or the Earl Grey tea bag from the pot. Transfer the hot jam to hot, sterilized 250-mL mason jars using your handy tool kit, leaving ¼” headspace. Cover with clean, sterilized snap lids. If a jar isn’t filled full, put it in the fridge to enjoy right away.

6. Process in a large boiling water batch for 5 minutes, then leave them another 5 minutes, still in the canning pot but off the heat before transferring the jars to a clean towel on the counter.

7. Let the jars rest overnight before labelling and storing them.

Plum Jam with Preserved Lemon
Found on localkitchenblog

Yields about 5-1/2 cups


* 3 lbs plums, pitted and quartered (I used 2 ½ lbs tart red plums and ½ lb Santa Rosa plums)

* 1 ¼ cup (10 oz) sugar (organic evaporated cane juice)

* ¼ cup lemon juice, fresh or bottled

* ⅓ of a preserved lemon, with pulp, finely chopped + 1 tsp lemon brine


1. In a medium stockpot, combine plums, sugar, lemon juice & preserved lemon with brine. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low, cover and simer 5 minutes. Remove from heat and allow to macerate at least 4 hours or refrigerated, overnight. 

2. Prepare canner, jars and lids.

3. Taste the fruit juice and make any adjustments in sugar or lemon. Transfer fruit to a large, wide preserving pot. Bring to a boil over low heat and continue to boil, stirring only to prevent sticking, until you reach a loose set, about 15 minutes. I cooked this jam as little as possible so as to keep the fresh fruit + lemon flavor. Ladle hot jam into hot jars to ¼-inch headspace, wipe rims, affix lids and process in a boiling water bath for 10 minutes.

Plum Jam
found on allrecipes

Original recipe makes 8 half-pint jars


* 4-1/2 cups pitted, chopped plums

* 1/2 cup water

* 7-1/2 cups white sugar

* 1/2 teaspoon butter (optional)

* 1 (1.75 ounce) package powdered fruit pectin

* 8 half-pint canning jars with lids and rings


1. 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.

2. 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.

3. 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.

4. 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.

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