GOLDEN PLUM JAM RECIPES

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CARAMELIZED ONION JAM RECIPE: HOW TO MAKE IT



Caramelized Onion Jam Recipe: How to Make It image

This savory jam is very good served with meats—we especially like it with venison. People who enjoy garlic and onions think it’s terrific. —Vanessa Lambert, Sioux Falls, South Dakota

Provided by Taste of Home

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield about 3-1/2 pints.

Number Of Ingredients 14

4 whole garlic bulbs
1 teaspoon canola oil
1/4 cup butter, cubed
5 cups chopped sweet onions (1-1/2 pounds)
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Place on a baking sheet. Bake until softened, 30-35 minutes. Cool 10-15 minutes. , In a Dutch oven, heat butter over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. , Squeeze softened garlic into Dutch oven. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 104 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 24g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

PLUM CRUMBLE RECIPE - BBC FOOD



Plum crumble recipe - BBC Food image

Make the most of the British plum season with this comforting plum crumble recipe. See the top recipe tip below for advice on freezing.

Provided by Valentine Warner

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 11

butter, for greasing
12-15 large ripe plums, stones removed, chopped
½ lemon, juice only
160g/5½oz caster sugar
175g/6oz plain flour, sifted
50g/2oz caster sugar
50g/2oz dark muscovado sugar
100g/3½oz butter, chilled, cut into cubes
100g/3½oz rolled porridge oats
2 lemons, zest only
custard, to serve

Steps:

  • Preheat the oven to 180C/360F/Gas 4.
  • Grease a 30cm/12in square ovenproof dish.
  • Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar.
  • For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well.
  • Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.
  • To serve, spoon out generous portions into bowls and serve with lashings of custard.

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