26 December 2020

I remember my grandpa having a plum tree when I was growing up. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! So when they go on sale, I buy them in bulk and make this delicious Spiced Plum Jam! No pectin used here (but you can use pectin if you like). I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Plum & marzipan pie. Tag me on Instagram at. Coincidentally, spiced plum jam is not only my favorite stone fruit jam but it is my all time favorite jam ever! For more recipe inspiration for adding in prunes, check out this link. Be sure to note down the ingredients or take a screenshot before heading to the shops. Chicken Pot Pie Soup October 29, 2018. Super easy, delicious Spiced Plum Jam, made without pectin. Bring to a boil over high … Add the grated apple and stir to combine. the weight of the apples after grating (assuming they should be peeled)? Both sweet and sticky, we’ve added festive spices to make this a perfect Christmas foodie gift. Personally I don’t do this. Plums (any type you like) Apples (again, use any apples here) Sugar (Light muscovado sugar and normal granulated white sugar) Spices – cinnamon, star anise, cardamom, allspice, fresh ginger. Brandied Plum Jam: Stir 2 tbsp brandy into the finished jam before ladling it into jars. Keep the jars warm, until you’re ready to fill them with the hot jam. To test if the jam is cooked without a thermometer, spoon a little jam onto a small, chilled plate or saucer. Jump to Recipe Print Recipe. Wash and dry the plums. Boil the mixture rapidly for 10 mins, without stirring, until the temperature reaches 105°C (220°F) on a sugar thermometer. Warmly Spiced Dried Plum Jam Spread. Then keep it in the freezer for about a minute and check the consistency. I love baking, and I love cooking. Allow plums to soak overnight. This spiced low-sugar plum jam is perfect for canning and will make a perfect spread for toast or topping for porridges, pancakes and waffles.. Once you’ve made the sticky sweet spiced plum jam there are so many ways you can eat the deliciousness. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. But if you want a jam definitely keep the pectin in there. December 12, 2017 December 4, 2017 by Sapana Behl. It also makes an excellent Christmas gift! (Remember, jam will thicken as it cools.) Pour into hot, sterilized jars and seal. Once made and stored correctly, it can sit in the fridge for up to 3months; so it’s the … Remove the jam from the heat and skim off any scum. Plum jam or Plum sauce, you choose! This plum jelly makes quick and easy use out of plums without having to pit them. Place plums into a heavy pot and bring to the boil while stirring constantly. December 12, 2017 December 4, 2017 by Sapana Behl. Use glass jars that can withstand high temperatures. Super delicious and very easy chunky style plum jam with a hint of cinnamon. I check the temperature of the jam every few minutes after stirring the jam to diffuse the heat. Then reduce heat to medium-low (or low, … Ingredients for plum and apple jam. Lower the heat to medium - medium low, and cook until the fruits start to soften. Halve plums, remove and discard stones. This plum jelly makes quick and easy use out of plums without having to pit them. Miranda is the owner of Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. If you don’t want strong anise flavor, then you can remove it! Chinese Five Spice Plum Jam. Calories 40 (2%), sugar 10.3g (11%), fat 0.1g (0%), saturates 0.1g (1%), salt 0g (0%) per serving. The final product is a beautiful purple, sweet, spiced plum jelly that tastes like what cozy feels like. Jump to Recipe Print Recipe. Continue to cook and stir until plum jam reaches desired thickness. Skim off any foam with a metal spoon, if desired. WEIGH the chopped plums, so you can decide how much sugar needs to be added. If the jam is bubbling violently, you may need to reduce the heat. Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). I like to choose ripe plums to make jam. Add the hot jam into sterilized jars. The extra sugar in ripe/overripe plums is perfect for jam-making. Required fields are marked *. This makes about a cup of delicious jam. Place plums into a heavy pot and bring to the boil while stirring constantly. To sterilise the jars and lids, first wash in hot, soapy water; rinse well. Spiced Plum Jam […] Reply. If there’s a large enough temperature difference between the jam and jars, the jar will crack. My plum jam tastes like what cozy feels like it in, so using large. 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