WILD PLUM JAM RECIPES

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WILD PLUM JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Wild Plum Jelly Recipe: How to Make It - Taste of Home image

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

5 pounds wild plums, halved and pitted
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
7-1/2 cups sugar

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.

BEST BACON JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME



Best Bacon Jam Recipe: How to Make It - Taste of Home image

After sampling bacon jam at a restaurant, I just had to try making it at home. My family loved the result! Spread it on sandwich bread, hamburger buns, crackers, muffins—you name it. —Paula Marchesi, Lenhartsville, PA

Provided by Taste of Home

Total Time 02 hours 00 minutes

Prep Time 15 minutes

Cook Time 01 hours 45 minutes

Yield 3-1/2 half-pints.

Number Of Ingredients 12

2 pounds bacon strips, cut into 1/2-inch pieces
2 large Vidalia onions, chopped
4 garlic cloves, minced
2 cups strong brewed coffee
1 cup cider vinegar
1 cup unsweetened pineapple juice
1/2 cup Nutella
1/4 cup crushed pineapple, drained
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
1/3 cup peach nectar

Steps:

  • Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. , In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan. , Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped., Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened., Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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