Plum jam
Plum jam

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, plum jam. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Place the plums and water into a large pot, and bring to a boil. 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. savitskaya iryna/Shutterstock Good news, plum lovers! The short-lived summer fruit tastes even better when cooked, which means you can preserve it for year-round enjoyment by making plum jam.

Plum jam is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Plum jam is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have plum jam using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Plum jam:
  1. Prepare 2 kg plums
  2. Get 1 cup water
  3. Get 1 kg sugar
  4. Make ready optionally a little vanilla or a little bitter almond extract
  5. Make ready 2 tbsp lemon juice

You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process. For canning process, pour prepared hot mix into sterilized jar. Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey. You can also prepare this recipe using other stone fruits, such as peaches, nectarines, or apricots.

Steps to make Plum jam:
  1. Wash the plums and remove the pits.
  2. Place them in a pot together with the water and boil for about 40 minutes until tender (if they are ripe they require less time).
  3. If you want your jam to have little pieces of fruit, let it as it is, in any other case, blend part of the fruits all the whole quantity in a food processor until smooth, then add the sugar.
  4. Boil the jam over strong heat stirring with a wooden spoon so that it doesn't stick until it sets (take set that it doesn't set too much) and towards the end add the extract and the lemon juice.
  5. Remove from heat and skim off the occasional foam that has formed on the surface.
  6. As soon as it cools store in sterilized jars.
  7. It keeps in the fridge for 1 year.

Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey. You can also prepare this recipe using other stone fruits, such as peaches, nectarines, or apricots. Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey. How to make Plum Jam without Pectin Plums are an ideal fruit for making jams because the skin is left on the fruit. You can skip the fussy step of removing the skin; it, in fact, holds a lot of the pectin in the fruit which helps the jam to gel.

So that is going to wrap this up with this special food plum jam recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!