Put the plums in a preserving pan and add 200ml water. Remove air bubbles, wipe rim clean, and place seal and ring. Place plums in a food mill and mash all of them, catching the juice in a large bowl. This has been one of our favourites, very tasty and first time I made it it was a total success. Please note that the nutrition information provided below is approximate and meant as a guideline only. Allow the jam to settle in the pan for 15 minutes, adding a small piece of butter if there's any scum, then pour into jars that have been washed, dried and heated in a moderate oven for 5 minutes to sterilise. Still over a gentle heat, add the sugar on and off until . You will receive a verification email shortly. Wash and rinse and then quarter the plums and remove the pit. (My first attempt at jam making). Image: Weighing the sugar and adding to the pot. Try your first 5 issues for only 5 today. This will take about 10 mins. It's surprisingly easy.Ingredients-1100 g chopped and pi, WebInstructions. Make sure to stir frequently as the jam cooks to prevent any scorching on the bottom. When one minute is done, turn off the heat. I used to be fascinated watching my mother make jam when I was younger. Canning school members, click here to log in. Unless stated otherwise cup conversions have been made with an online tool. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Wipe off the rims carefully and place on your lids. 1. Pour into sterilised jars, label and seal. Spoon a small amount of jam onto a cold saucer after about five minutes. Test for set by placing a teaspoonful of jam onto a chilled plate, or use one of the other methods for testing the set. When making jam, the fruit is sliced and then cooked before the sugar is added. Perfect for having on toast and so easy to make. Wash, pit, and chop plums. 5. In danish we call this dessert Aebleskiver which directly translated means Apple Slices although there aren't any apples in this recipe. Hopefully my jam will set in the fridge overnight. Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Mine is a vintage item that was given to me. Cream the sugar and butter in a bowl. Published 12 December 22, The Queen would enjoy afternoon tea no matter where she was in the world, according to her former royal chef, Darren McGrady, By Lucy Gornall Finally, let the plum jam cool for about ten minutes before you spoon it into the jars this allows it to cool and thicken and will help stop all the pieces of fruit rising to the top, you want your fruit evenly distributed throughout the jam. the amount of sugar to be the same weight as the fruit will sweeten it Privacy Policy, Disclosures & Disclaimers, Contact / PRs / Review Policy / Link Policy. Home Canning Recipes and Food Preservation Help, Home Jam or Jelly Plum Jam Recipe: Low Sugar. Immerse in simmering water until jam is ready. Riper fruit needs more lemon, firmer fruit needs less. Preheat the oven to 200C/180C fan/gas 6. Once the sugar has dissolved turn the heat up high and bring the jam up to a rolling boil until it reaches the setting point of 105C. 450g/1lb sugar to 450g/1lb. Here in Australia it is the beginning of Autumn and a busy time for jam making in preparation for winter. Measure out sugar into a bowl. easier to do this as the jam is simmering and a final check when it boiling. Directions. Sweet Zucchini Relish Recipe, Yellow Summer Squash Too, Water Bath Canning (Also Known as Boiling Water Bath). Instructions. 3. A very different ratio, which is correct? Wash the lids, place them on the jars and screw the seal ring, closed. I am a novice jam maker and thought a WI recipe would be foolproof. This is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. 3. As an Amazon Associate, I earn from qualifying purchases. There will be some sugar left not dissolved. Sprinkle the plum halves with 4 tablespoons of the sugar. It can go with some Toast if you'd. and stored in a cool, dark place the jam will last for at least one year. . Pot into hot sterilized jars and seal. Please refresh the page and try again. No need to remove peels for plum jam. We don't bother removing the stones from the plums before cooking, it's Keep stirring until sugar is dissolved. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. Put all the ingredients in the pan on a medium heat and bring slowly to the boil, stirring occasionally until the sugar has dissolved. When the fruit is soft, remove as many stones as you can with a slotted spoon or tongs. heat from your cooker. 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 have just made a double amount and it has come out very well. more sugar if it is too tart. Bring to the boil, and boil rapidly, (rolling boil) then remove from the heat after 5 . Use a hammer to crack 8 plum stones to get the kernels, wrap in muslin, tie with . Top with lids and screw rings on tightly. Easy recipes you will make again | Travel | Reviews, Published on September 8, 2019 by Helen Best-Shaw 42 Comments Last Updated on March 11, 2021. You want the canner hot, but not boiling, when the jars are ready to be processed. This plum jam recipe was taken directly from my package of pectin. | Cookie Policy Cut each half into about 8 pieces. Turn off the heat and skim foam if needed. Put water in pan. Ground ginger or cinnamon is a really nice addition to plum jam, just add a couple of teaspoons (or more to your liking) when you add the sugar. I came a cropper on the add a LITTLE water part. include date. STEP 2 Increase the heat and bring the jam to a full rolling boil. Put the fruit into a jam pan or a large, wide, heavy-based saucepan. My first batch was a disaster. Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. You will need a 2 litre (312 pint) wide-based, shallow ovenproof dish. Take off the lid; increase the heat and cook for about 20 mins, until the volume of fruit has been reduced by two thirds. These are the best dairy-free alternatives you can buy, Make a kitchen look expensive on a budget, Delve into real women's inspiring stories, Look great and feel fabulous with our expert advice, Issues delivered straight to your door or device, 1.25kg (2lb 12oz) plums, halved and stoned, 900g (2lb) preserving or granulated sugar. Sterilise the jars and any other equipment before you start (see tip). Add the fruit to a large, wide saucepan, along with the lemon juice and a small amount of water. Once cool, label the jars and store in a cool, dry place. If you are in doubt pot the jam it is easier to remedy a soft set jam than an overset one. Quickly stir in pectin and return to a full boil. Thanks for letting us know Tim, glad it worked for you. This will take about 10 mins. One of the reasons we love small batch preserving is that you can experiment with the recipe. Step one Cut the plums in half, remove the stones and cut off any bruises. If it wrinkles, the jam is ready. scale up or down well just keep to the same proportion of weights of fruit and sugar. Very good proper jam, just the kind of stuff you want on toast. Label them and Sterilise the jars and any other equipment before you start (see tip). These are the instructions that come with the Sure Jell Pectin. For accuracy please check with your favoured conversion tool. Though I had Jam sugar in the cupboard which I used and its a bit thicker than i would have like. (LogOut/ thanks Kate (website admin). Thanks again and all the best to you all and your Institute. Any statements or claims about the possible health benefits conferred by any foods have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease. Pour over boiling water from a kettle and leave for one minute. Add the rest of the sugar (4 cups/800g) to the pot . What a great jam and was easier than I thought. to reduce the foaming. One of my joys is growing my own fruits and veggies and making delicious produce. Canning funnel, lid lifter, and jar lifter. This recipe is 3 Weight Watchers Smart Points per portion. Such a good easy recipe to follow and the jam is just perfect. Use these to test when the jam has reached setting point. No. Ladle into hot jars, seal and leave to cool. Remove from the heat; skim off and discard any foam. It's perfect on toast for breakfast or with homemade scones with cream for a different take on afternoon tea! large slotted spoon is useful for filtering out the stones. Seal immediately with waxed discs or a double layer of cling film, then cover with the lids. Taste the jam at this point and add a little After about 5 mins, spoon a little jam onto a cold saucer. Proceed to fill all jars placing them in the canner. | Affiliate Disclosure Put half the plums into a bowl and cover with half the sugar. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. You will need: A preserving pan, sugar thermometer, sterilized jars and lids. First just the fruit, and the pectin that you mixed with a small amount of sugar. 1.5k/3lb Victoria plums, washed & quartered. So the first thing youll need to do is prepare your plums. Published 22 September 20, By Samuel Goldsmith Wash the lids, place them on the jars and screw the seal ring, , WebAdd sugar ALL at once, stirring. Mary Berry. Sprinkle 2 tablespoons of sugar over the top of the plums. Put the plums in a preserving pan and add 200ml water. Spoon the batter into a springform pan of 8, 9 or 10 inches. If you have a sugar thermometer, it will read 105C when ready. Make one final check to remove any remaining stones. If not, cook for a few mins more and test again, with another cold saucer. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Remove the rings for storage and store in a cool, dark area. Last updated 16 November 21, This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist, By Jen Bedloe This wonderfully versatile fruit is fantastic eaten raw, cooked in crumbles and pies, transformed into sorbets and chutneys, or even paired with duck and pork. This is why it makes such a good gift, as you can have it ready well in advance. Clean up any drips, stick on a label and youre all done delicious, easy plum jam. You can add a little twist to this plum jam by adding a bit of cinnamon to it, for a little extra spice. shelf life of two or more years is quite possible. Add the sugar, cinnamon, and lemon juice, and simmer for about 10 minutes, until the sugar dissolves slowly, without boiling. Put the prepared plums in the pan with 300ml water. Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft. This is necessary for fruit that need more cooking time. The pits do not pull out easily. You can have your jam in the jars and ready to go in just over 30 minutes - easy! Wash and halve the plums, removing the stones. Meanwhile, warm the sugar in a low oven. Drain the hot water and plunge the apricot halves into cold water until cooled. 4-12-2016, 12:57. . Really delicious and perfect to have for my breakfast. So so good. After about 5 mins, spoon a little jam onto a cold saucer. Your email address will not be published. Stir, then clamp on a lid and cook until tender and the plums are falling apart, about 5-10 minutes (the timing will depend largely upon the ripeness of the plums). If you start noticing any mould, make sure you get rid of it, as it can make you quite unwell if you eat it. Put them into a preserving pan or very large saucepan with a little water (enough to cover the base of the pan to prevent the plums from burning as they cook the water will evaporate as the plums release juice) and cook on a low to medium heat until the fruit is soft. From bbc.co.uk Reviews 4.6 Cuisine British. In a small saucepan, add your fruit and place it over medium heat. Place the greengages and water into a heavy-bottomed, deep saucepan and bring to the boil. When you are ready to make the jam, place the preserving pan on top of the hob and heat gently to dissolve the sugar. Put on a low heat and bring to a gentle simmer, stirring all the time to dissolve the remaining sugar. When cool add the label with the type of jam and date made. Basic ingredients for creme au beurre Add sugar ALL at once, stirring. The fiddliest bit was removing the stones. Plums come into season in the UK in August and will stay in season until October. If you have a sugar thermometer, it will read 105C when ready. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. From Queen of Tarts towards the nation's heart, Mary Berry shares her Reci. We always make small batch jams. I am Sharon Peterson, author of Simply Canning Guide and teacher of food preservation classes at Simply Canning School. Using the sure jell enabled me to make a jam that will actually taste like plum. Lower the heat and simmer for 15 mins or until the fruit is soft. (Clean, Stone, and Chop) Put your plums in a large, thick-bottomed pan and add your water and lemon juice. At the time that your plums have completely simmered, put in your glucose and stir until it is all dissolved in the mix. Stir them every few minutes to help break them up and ensure they are evenly softened. Jam is such a great way of preserving the flavours of fruits. Mash the plums as they soften to break them up more. Plums are high in pectin so they can be combined with other low-pectin In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. ones growing wild. Add a little water, heat up and serve on ice cream or pancakes. Place the jar in the warm canner. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft. Wash new, unused lids and rings in warm soapy water. Now you can add in the rest of the sugar. Press the damsons against the sides of the pan as they cook to help the fruit release their stones. Brilliant recipe for just the right amount. It took the pits right out. amounts of sugar. Add the remainder of the sugar, stir and return to a boil. Place the pot over medium heat and cook. Out of all the jams plum was never my favourite, but I think you may have swung my opinion. Increase the heat to a boil and boil for 5-10 minutes until the jam has reached setting point. By Rose Fooks Put the strawberries and Mary Berry's Apple and Cin Set the oven to 180C/160C Fan/Gas 4. However, this would need to be a full sugar jam. Add 150ml water and bring to the boil. Reduce heat; simmer, covered, 1 hour. | Gardening news Save 10 to 12 plum stones and discard the rest. 2. Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Allow to sit and macerate for about 30 minutes to an hour. Turn the heat up and bring the fruit and sugar to a . Its always a satisfying noise after a day with the preserving pan. Leave for about 15 mins so the fruit can settle - if you decant the jam too soon, all the fruit will sink to the bottom. Put the plums in a preserving pan and add 200ml water. Tip: If you feel the bottom of the pot and it's "crunchy" with sugar, then it's not ready. Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over . We recommend buying inexpensive digital kitchen scales. 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. (Use at least 2 cups for low sugar jam and 2.5 cups for a sweet jam). Web Mary Berry's lemon cake. Bring this to a boil. Give the pan a shake from time to time, but only give very gentle stirs, as you want to try very hard not to break up the fruit. Meanwhile, using a nut cracker, crack open the reserved . This was easy to make and a great way to start my day on my toast! This sounds yummy and a great use of plums. In fact a little water is correct as it is just enough to cover the base of the pan while the plums are heating. For a conserve, whole raw fruit is left to stand in sugar to draw out the juice. Make sure you sterilise any funnels, ladles or spoons you're going to be using too. Use a slotted spoon to remove the stones from the pan. Published 14 December 22, This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare, By Jess Meyer Quickly stir in pectin and return to a full boil. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. Make it your ambition to lead a quiet life and attend to your own business and work with your hands. If it wrinkles, the jam is ready. The plums I used were ripe, so I added the lemon juice to increase the acidity and help improve the set of the jam. So, you have plenty of time to make homemade plum jam while the key ingredient is at its best. Seal the lids while the jam is still hot. Jam will keep safely for several years but it does lose its freshness and flavour over time. 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After about five minutes quite possible thought a WI recipe would be foolproof the jam is still...., shallow ovenproof dish bother removing the stones and screw the seal ring, closed remove air bubbles wipe... Is sliced and then quarter the plums into a large, thick-bottomed pan and 200ml. Large ceramic bowl was never my favourite, but I think you have... My opinion least 2 cups for a different take on afternoon tea sit! Full sugar jam and was easier than I would have like be fascinated watching my mother make when... The fruit is left to stand in sugar to a full sugar jam soft, the. Discard the rest of the sugar, stir and return to a Canning,... And water into a springform pan of 8, 9 or 10 inches years but it does its... Have for my breakfast half the plums are heating that need more cooking time another... Juice, then cover with the sure Jell enabled me to make a jam that will actually taste plum! Placing them in the fridge overnight when ready great use of plums allow to and! Soft set jam than an overset one, then let the jam for... Hopefully my jam will set in the cupboard which I used to be full. Is necessary for fruit that need more cooking time my breakfast an online.... Ingredient is at its best, author of Simply Canning School members click! Necessary for fruit that need more cooking time jars placing them in the rest and Chop put! Jam cooks to prevent any scorching on the bottom of the sugar cool the... Immediately with waxed discs or a large, wide saucepan, add the sugar, juice, cook! Are heating homemade plum jam Apple and Cin set the oven to 180C/160C Fan/Gas 4,. Bother removing the stones from the heat up and serve on ice cream or pancakes thicker than I have! When ready own business and work with your hands Recipes and food Preservation at... Jam onto a cold saucer will set in the cupboard which I and... Shelf life of two or more years is quite possible and screw the ring..., shallow ovenproof dish a hammer to crack 8 plum stones to the! On a low heat and simmer for 15 mins or until the is. Check with your favoured conversion tool to test when the jam has reached point! Medium heat and attend to your own business and work with your favoured conversion tool with... That your plums have completely simmered, put in your glucose and stir constantly until comes! Conversion tool any other equipment before you start ( see tip ) pectin that you with! Attend to your own business and work with your hands ( 4 cups/800g ) to the pot proper! In your glucose and stir constantly until mixture comes to a large thick-bottomed! Simmer gently for about 10 mins until the plums in a cool, dark area a saucepan.