Bring slowly to a boil stirring all the while until sugar dissolves. This may affect color texture and flavors. Makes 4 x 1 pint 500ml jars 8 cups purple plums pitted finely chopped 3 1 2 cups granulated sugar 700g 3 tbsp lemon juice 2 tsp ground cinnamon 1 2 tsp nutmeg 1 4 tsp ground cloves 2 3oz packets liquid pectin i use pomona s pectin. 8 12 plums approximately 4 cups of plum puree 1 2 1 cup sugar more or less to taste. I too make enough to hold us until next season.
Cook rapidly to the gelling point. My mom would always make two or three batches of delicious runny plum jam spiked with cinnamon and bright with lemon zest that we d eat on oatmeal pancakes and yogurt. Add pectin to proportion to turn the syrups preserve into a jam. Directions blend first three ingredients in a blender and transfer to pot with sugar. 1 1 2 pounds fruit in this case plums 12 ounces of sugar or honey i like to use sugar here and 1 tablespoon lemon juice.
Ingredients 4 eaches dried smoked habanero 4 eaches peppers hot chile sun dried 2 medium oranges raw 1 cup water municipal 3 cups sugars granulated 2 pounds plums raw 4 eaches cinnamon stick 1 lemons raw with peel 1 tablespoon coriander seed asta. If you want to avoid the pectin cook the mixture up to 20 minutes longer to reduce the liquid and thicken. And you are right it does taste very much like christmas. Spiced plum jam recipe wash and pit your plums. Because of those preserves the flavor of plum jam satisfies my deepest taste memories in a way that other jams can t touch.
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Coincidentally spiced plum jam is not only my favorite stone fruit jam but it is my all time favorite jam ever. Coincidentally spiced plum jam is not only my favorite stone fruit jam but it is my all time favorite jam ever. August 9 2011 at 9 55 pm. Ingredients 4 eaches dried smoked habanero 4 eaches peppers hot chile sun dried 2 medium oranges raw 1 cup water municipal 3 cups sugars granulated 2 pounds plums raw 4 eaches cinnamon stick 1 lemons raw with peel 1 tablespoon coriander seed asta. Cook rapidly to the gelling point.
Depending on the type of plum you have you may be able to cut all the way around your plum twist and pull your plum apart and then pull the pit out. Bring slowly to a boil stirring all the while until sugar dissolves.
