WILD PLUM JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin
Provided by Taste of Home
Total Time 60 minutes
Prep Time 55 minutes
Cook Time 5 minutes
Yield about 8 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 28g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
CARAMELIZED ONION JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
More about "make plum jam recipes"
WILD PLUM JELLY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Calories 108 calories per serving
- In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
PLUM JAM RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
- Tip the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars to the brim. Seal immediately with the lids and store in a cool, dark place. The jam is best eaten within 1 year.
CARAMELIZED ONION JAM RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Calories 104 calories per serving
- 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.
PLUM PUDDING | MARTHA STEWART
From marthastewart.com
Reviews 3.3
Category Dessert & Treats Recipes
- To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.
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