Pin on Canning and Preserving

Quick Yellow Plum Jam simply.food

Method: 1. Add the stoned diced yellow plums to a heavy based saucepan with the sugar and lemon juice and heat on a medium heat until sugar starts to melt. 2. Shake the pan and continue to cook the jam on a slow boil until plums start to break down and jam thickens, it takes approximately 15-18 minutes. 3.

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Stovetop Recipe. Wash and dry the plums. Pit them and cut them around the seed. Toss the fresh plums with sugar in a stockpot or pasta pot. Add the plum and sugar mixture to the pot. Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so.

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Bring water to a boil, then turn the heat down while working on the plum preserves. Step 1: Wash, then chop plums into quarters or eighths, discard pits. Weigh chopped plums with a kitchen scale to equal 3 ½ pounds. Step 2: Add plums to a large pot or Dutch oven.

Yellow Cherry Plum Jam Easy Recipe Mitzie Mee

Step 4: Transfer into jars and can. Remove the pot from the heat. Some foam or froth may have risen to the surface; skim it off with a spoon and discard. Ladle the jam into sterilized half-pint jars, leaving 1/4-inch headspace. Make sure to remove air bubbles in the jar by carefully inserting a clean spoon or knife into the jam and gently.

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Add the sugar and lemon juice heat the pot, initially over medium heat so the plums or sugar don't scorch. Once the plums juices start to run you can increase the heat. If you're NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F.

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Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage.

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Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too). Add sugar, salt, lemon juice and spices into the bowl. Mix well. 3½ cups white sugar, Pinch of salt, 2 - 3 tbsp lemon juice, 2 star anise, ¼ tsp ground cardamom, ¼ tsp ground cloves.

Yellow Plum Jam stock image. Image of ingredient, fruit 124416457

Wash, halve and de-stone the plums. Cut each half into small chunks and put them into large pan/saucepan or preserving pan. Place the pan on a low heat and let the plums release their natural juices and simmer gently until softened (15-20 minutes) stirring frequently to prevent them from catching.

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Bring to a boil to dissolve the sugar, stirring continuously. Continue to stir for 15-20 minutes, or until the gelling point has been reached. Remove from the heat and ladle into glass mason jars. Proceed with the boiling water canning method, if desired. If not, store the plum jam in the refrigerator.

Sunny Yellow Plum Jam

Method. Put the plums, lemon juice and 150ml/5fl oz water in a heavy-based saucepan or preserving pan. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften.

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Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min. 2. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. 3.

Delicious & Easy Plum Jam Recipe — Boxwood Avenue

Then, add the sugar and lemon juice and stir until the sugar dissolves. Bring the fruit to a rolling boil, stirring frequently. After about 5 minutes, start to check for setting point. You will not have any trouble getting this jam to set as plums are high in pectin. If your jam has any scum, remove it with a spoon.

Pin on Canning and Preserving

Wash, pit and coarsely chop the plums. Put plums and sugar in a wide, 6-8 quart preserving pan or stainless steel saucepan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a colander set over a large bowl and stir the plums gently to drain off the juice.

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Rinse plums and remove pits. Finely chop or force plums through a food chopper. Place plums in a heavy-bottomed, 4-quart pot, stir in sugar and lemon juice and let stand for 15 minutes. Bring the pot to a boil over high heat—about 10 minutes-mashing the fruit with a potato masher. Stir occasionally to make sure the fruit does not stick to.

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Begin by preparing a small boiling water bath canner. Add enough water to the bottom of the canner to cover the jars (about 3 or 4 inches to start - you can add more after you've loaded the jars). Turn the burner on to medium heat. While the water is heating up, you can sterilize your canning jars and bands.

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Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.