With time you will be able to gauge setting point from the appearance, and sound, of the simmering jam. Notice to comments and variations of plum jams! Filed Under: Autumn, British, Easy Jam, Jelly & Preserve Recipes, Summer, Vegan Recipes, Vegetarian Recipes Ingredients: Granulated Sugar, Lemon Juice, plums, Your email address will not be published. I mill about half of my plums, then scrape them back into the pot. This jam is perfect to serve alongside herby cheeses, roast or … Add the lemon juice. Wild plums also make an excellent plum jam. If the centre of the lid stays put it is sealed, and the jar can by put away. Let it rest for five minutes, then check on the jam. While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this golden plum (or yellow plum) jam recipe seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning. « Asian Slaw or Bok Choi Salad {Vegan & Gluten Free}, Swede Chips (Rutabaga Fries) With Sticky Mustard Dressing ». For a conserve, whole raw fruit is left to stand in sugar to draw out the juice. Test for set by placing a teaspoonful of jam onto a chilled plate, or use one of the other methods for testing the set. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. It holds its own against other flavors in a meal. On the other hand, if you really like a mild jam, choose … One of my joys is growing my own fruits and veggies and making delicious produce. Transfer the plums and any juices from the cutting board into a large bowl (the largest you've got, most likely), and add a pound and a half of granulated sugar and one tablespoon of pectin for every four pounds of fruit. Plum Jam. 2 pounds Victoria plums (or another plump variety, ripe and juicy) 2 pounds sugar (granulated) Even my own two favourite jams: Italian plum jam and Roasted plum jam use just plums and sugar and yet taste totally different and totally delicious. Step one – Cut the plums in half, remove the stones and cut off any bruises. At this stage, you're pretty much done. Because you've already extracted so much liquid, the plums will break down very quickly when you start to heat them on the stovetop. This easy plum jam recipe uses the conserve method to preserve the fresh flavour of the fruit. When you cook with black plum, the dark skin will give the entire dish a beautiful purple color. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Really good jam and I’m definitely going to be making some more. The perfect breakfast jam! While this recipe is pretty much perfect as it is, there are a few ways to shake it up: Rosy Plum Jam: This is as easy as it gets – simply swap out the yellow plums for an equal quantity of red plums for a brilliant red jam. Loquat Jam with Cardamom Loquat jam is sweet and tart, slightly floral and absolutely delicious. His first book, Cinnamon, cardamon or ginger would all be delicious. 31 March, 2012 ... For an original and aromatic variation, add a few cloves during cooking. Place the pot over medium heat and cook. If you're using a loose-stone variety of plum, you can simply cut them around the equator, twist the halves apart, and discard the pits. Absolutely, I really enjoy making jam, but the best bit really is eating it. Step Four – Transfer the plum and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. The fiddliest bit was removing the stones. Add the plum mixture to your pot, and stir in four teaspoons of calcium water. (via Love & Olive Oil) 11. [Photographs: J. Kenji López-Alt]. This has been one of our favourites, very tasty and first time I made it it was a total success. I really like making small batches, just the right amount. Plum and clove jam, it is, with cocoa powder. One of the reasons we love small batch preserving is that you can experiment with the recipe. Needless to say, if you have ever cooked Italian prunes on the stovetop, it can get very messy. I start by slicing down one side of the plum parallel to the natural seam in the fruit, a little bit off center. Cover the bowl and leave overnight. The next day, things should look nice and soupy. Plum jam and chutney are very popular, as are sauces for desserts and savory meat dishes. Swap half of the plums for 450g / 1lb figs, the zest and juice of 1/2 an orange and 1/2 a tsp each ground cloves and … There will still be some solid sugar in the bowl. Your email address will not be published. Contact / PRs / Review Policy / Link Policy. My recipe below is made with red sweet plums but keep in mind that there are several plum varieties so feel free to adjust the recipe accordingly. Roasting the fruit first intensifies the flavour and also means its really easy to … If you have made the jam properly with quality fruit, and the lid has sealed properly, your jam should last for years stored in a cool dark cupboard. I like that it is a small batch recipe, so there isn’t any waste. Dry Zings include ground spices, citrus zests or dried herbs and are typically added in small quantity towards the beginning of the jam-cooking process. If you have one of those fancy jamming funnels, go ahead and use it, but I find that a plastic deli container is the best device for scooping food from one location to another with minimal dripping. Canning Plums - Delicious Spiced Plum Jam and Variations. The flavor of a loquat is a combination of peach, citrus and a little mango, the texture is similar to a pear. […] with seasonal preserve, like three fruit marmalade in winter, rhubarb jam in spring, plum jam in summer, or spiced apple jam in fall. This summer I made jam because, aside from letting the fruit rot on the ground, I literally had no other choice. How wonderful to have plum trees in your garden. We love making jams, and they really are easy to do. So now I avoid this by making small batches, and enjoying the jam at its best. Skim it off if you want your jam to stay nice and glossy. Wild plum jam is tart, chunky, robust, and homey. Copyright © 2020 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again. Cut the plums in half and remove the stones. Storing with the rings off ensures that you're aware if one of your jars loses its seal. * Percent Daily Values are based on a 2000 calorie diet. Homemade jam will be fine in a cupboard for 4 weeks after opening. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. No pectin needed. Rum Vanilla Plum Preserves – This variation is rich and warming, perfect for fall desserts. Plums are sweet and delicious and readily available during the summer. We may earn a commission on purchases, as described in our affiliate policy. A very different ratio, which is correct? If the jam is thickened on the plate, then you have reached setting point. Cannot cope with the mayhem of huge amounts. Vanilla Plum Jam: Omit the spices, and replace them with a whole vanilla bean that’s been split open lengthwise. Then repeat with the second half. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. This matches the orientation of the pit, so it maximizes the amount of fruit you can get off in one stroke. Keep cooking the plums—you want to cook them down enough that they reduce by about one-quarter. I ate plums three meals a day. I always love storing my fruits this way – jam or jelly. I love how easy and delicious this jam is! Once opened I store jam in the fridge, this is largely due to a lack of cupboard space, and that we have several pots of jam and jelly on the go at once. Tips: If you prefer a plum jam without pieces of the fruit's skin, you could use a fork to remove the plum skins from the jam once it's cooked. I’ve enjoyed it on toast, and it is scrummy to have with porridge too. Process the jars in a boiling-water bath according to manufacturer instructions. For accuracy please check with your favoured conversion tool. Delicious; will be saving to make again in the future! Finally, screw the rings back on, let the jars cool naturally, and remove the lid rings once again for storage. They have a short season, so I enjoy them while I can and capture that flavour for the rest of the year by making jam. This plum jam recipe will convert you to jam making. Here's the most important stuff I learned after making many batches of jam. Use a wide pan to cook. So glad you have enjoyed the plum, it is delicious. Loquats are more commonly referred to as “Japanese plum” and they are high in pectin, which makes them ideal for jams. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. I mean, theoretically I understood it: You have more fruit than you can eat or give away, so, rather than let it go to waste, you find a way to preserve it for future use. Once the jam has reached setting point, take the pan off the heat and allow to cool for a few minutes. If you see something not so nice, please, report an inappropriate comment. Try a different type of plum, they all have slightly different flavours and come in a glorious spectrum of colours. When I was very young, my family lived in a house with three Santa Rosa plum trees scattered around the yard and every other year, we spent three weeks wading through a sea of plums. In Albanian, plum jam is called reçel kumbulle. The resulting mixture is then heated to a setting point. , wash and sterilize jars and lids by placing them on a low heat and allow cool. Done trimming the plum, the texture is similar to a setting point, use a really wide-mouthed pan and. 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