Bring to the boil, then reduce heat and simmer for about 25min, stirring occasionally, until fruit is completely broken down and very soft. Ingredients 1.5kg (3lb) red plums 1.5kg (3lb) granulated sugar Top this deep pink pie filling with a lattice … Add just enough water to cover most of the plums. Post was not sent - check your email addresses! Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone. Carefully pour the contents of the pan into a scalded … a spoon across it. Place the fruit in a jelly bag and drain overnight. Pour in your water, put the lid on the pan and cook until the fruit has fallen apart, this should take about 10-15 minutes. Linda Miles. https://www.farmersgirlkitchen.co.uk/how-to-make-easy-plum-jam Ingredients 2 lb of plums, diced and pit removed (leave skin on) 7 medium-large apples, peeled, pit removed, and diced 2 lb sugar Juice of one lemon 6-7 lemon seeds (to thicken the jam … Once dissolved, turn up the heat and bring to a boil while stirring constantly. Pour fruit into a sieve set over a large bowl and push through the sieve, using a wooden spoon to get as much pulpy juice through as you can. Tip into a jelly bag and leave to drip over a bowl for a minimum of … I aim for a temperature between 220 – 223°F. My Sugar Free Plum Jam recipe was delicious. This damson jam is also really simple to make, and it’s ready in just 5 simple steps. Pour Work quickly and carefully and get the lids on your jars while everything is still hot. You should carefully taste the jelly at this stage to see if it needs any more sugar. Bring to a boil over high … This plum jam with ginger gives the jam a lovely, warm taste, and it's beautiful to use on toast, to fill cakes and cookies, or to top a scoop of vanilla ice-cream. For every 500ml (17fl oz) of pulp, add 350g (12oz) of sugar. Reduce the heat to medium-low and bubble steadily until thickened – this will take about 1hr, until you can see the base of the pan when you scrape A few years ago I found a plum tree in the middle of a field near my brother’s house. You may be able to find more information about this and similar content on their web site. With three established plum trees in our garden we suddenly get quite popular at this time of year; people popping round on the off chance they can take a bag home to turn into a duff or a crumble or a sponge. Place the plums in a large stockpot. Gooseberry jam is also great to use in baking, try using it instead of raspberry in a bakewell tart, … But then I’m sentimental like that. Place a rack in the bottom of a large stockpot and fill halfway with water. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Baking Recipes & Ideas | Easy Cake & Bread Recipes ... ... --- Sugar-Free Jam Recipe. This site uses Akismet to reduce spam. Leave to cool and and then it’s readily for slathering on crumpets. Place fruit, lemon juice and water in a large, deep, heavy based pot and bring to the boil, stirring frequently. Diabetic friendly plum jam Jams, jellies and preserves are an absolute delight to have. Bring the pot to a boil, then cover and simmer … Keep in a cool, dry place for up to a year. See more ideas about jelly recipes, recipes, canning recipes. Reply. Add the fruit and all the stones, the cinnamon and 300ml (½ pint) water to a large saucepan. Keep an eye on your plum jelly, keep stirring and you should feel it start to thicken. 4 Cups Sugar 4-5 pounds of Sugar Tree Plums found at Market Street 4 1/2 Tablespoons of Pectin Jelly jars (hot and sanitized) with lids and rings Just like these. I’ve been eating it on top of Keto Bread with ghee. It’s lovely to open a jar of something homemade, special and evocative of summer; just when you need the sunshine memory the most. Combine plums, sugar, and water in a large pot over medium-high heat. Once your plums are cooked, gradually ladle into the jelly bag or lined sieve and leave (preferably overnight) to drip. Halve the plums (you don’t need to remove the stones, I left most of them in, but if it popped out easily then I discarded it), and place into a very large pan. Set up your jelly bag, if you haven’t got one of these don’t worry, you can put a sieve over a large bowl, line the sieve with a clean piece of muslin, this will work just as well. Combine fruit and water in a saucepan. Plums are packed full of pectin, so jams made with them set easily. Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) https://www.goodhousekeeping.com/uk/food/recipes/a574277/plum-cheese Oct 5, 2019 - Explore Mary Green's board "Plum jelly recipes", followed by 115 people on Pinterest. It’s very simple, you don’t need mad skills to make it, all you need is time and patience. Turn the heat up and bring it to a low rolling boil. This will vary depending on the ripeness of the fruit; remember you can always add but you can’t take away, so keep tasting. We used to be keen picklers and preservers (before we became parents), so I decided to make a batch of plum jelly. Measure the amount you have extracted by volume – you should have around 1 litre (1¾ pint) – then rinse out your pan and return the pulp to it. Wash, quarter and stone the plums. Measure the juice the next day. 1.5 lbs of preserving sugar. From plum crumble to jam and chutney, we’ve got plenty of plum-packed recipe ideas. Things we think. Method STEP 1 We use a wide necked funnel for this; but filling a jug and pouring it into the jar works just as well. Plum & marzipan pie. Take a cold plate (if you put it in the fridge to chill, that’ll help) and put a dribble of the plum jelly on. Wash the fruit and cut in half, leaving the stones in. High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. You can also use this recipe to make plum jam , but in this case, cut the plums in half and remove the stones. Ingredients 2kg of ripe wild plums or cherry plums 1/2 pint of water 1.5kg of preserving sugar (or slightly more if you want it sweeter) The juice of a lemon/liquid pectin if needed. I am also making it in the slow cooker. … I check the temperature of the jam every few minutes after stirring the jam to diffuse the heat. Bring to a boil, stirring until … You may be able to find more information about this and similar content at piano.io, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. February 16, 2020 at 07:05. Skim any scum that comes to the surface throughout the cooking time. Things we love. This year has been an exceptionally good year for our plum trees and we couldn’t give the fruit away fast enough so I made a batch of plum jelly. Reply. It also makes a fabulous peanut butter and jelly sandwich on my Paleo Bread. Place halved plums into a large pan, leaving the skins on and stones in. Personally I like a slightly tart jelly. When it’s ready, carefully remove your jars from the oven; (they will be incredibly hot) and pour in your plum jelly. It’s better to take this slow and steady, than rush it and push it too far. Leave it to cool and if it sets to the consistency you want then your jelly is ready to be put in the jars; if not keep stirring and testing the jelly regularly. Plum cheese is perfect with a cheeseboard at Christmas. If you're planning on giving this as a gift then this recipe make 3 x 250ml jars. 4.5 lbs of ripe plums (any variety) Ingredients: When the temperature reaches 105°C (or 220°F), I remove the pot from the heat and let it cool down. Hi Liz, I’m not sure that cutting the sugar in half is a good idea and it has nothing to do with sweetness. To make this damson jam recipe, you only need three ingredients – water, sugar and, of course damsons. The recipe for plum jam on my Panasonic bread maker says to use half the amount of sugar to plums. Add the water. You should get around 2 pints of juice from the plums. https://www.fillmyrecipebook.com/12-low-sugar-jams-jelly-recipes Other recipes I have found say to use equal sugar to fruit? Easy Recipe: Plum Jelly – preserving summer, Recipe: Heart Shaped Danish Butter Biscuits, Health: TestCard – the easy home UTI testing kit, Days Out: A winter walk around Whalley Abbey, Flower Crafts: Simple Tissue Paper Flowers, Make Your Own Yorkshire Tea Advent Calendar. Modified: Oct 23, 2020 by Alexandra For the full recipe including quantities and method, click the "jump to recipe… Personally I like to put my jars of jewel coloured jams and jellies away until the winter months. Place in a saucepan with the plum stones, spices and 400ml water. Cover and bring up to the boil, then simmer gently until the fruit has disintegrated into a soft mush. (It’s better to be frugal with water and add more during the cooking … Decant mixture into warm, sterilised jars and seal. Whether you have a plum tree or are making the most of this seasonal fruit's availability in the shops, using up plums by turning them into a tasty, sticky jam is perfect for your larder and to package up as gifts. Turn the heat up and bring We earn a commission for products purchased through some links in this article. For this plum jam recipe however, I used a cooking thermometer (or candy thermometer) instead. Things we do. Put your plum juice into your very large pan with the preserving sugar and stir until the sugar melts into the juice. Wild plum/Cherry plum jam recipe. Click to follow this blog and receive notifications of new posts by email. At this stage put your clean jars in the oven to sterilise them. Learn how your comment data is processed. 1 pint of water This ingredient shopping module is created and maintained by a third party, and imported onto this page. Heat the pan gently, stirring to dissolve the sugar. Caroline Quentin on being kind to yourself. 6 ratings 4.7 out of 5 star rating. Not a cheese at all, but a soft-set fruit jelly, wonderful as part of a festive cheeseboard. Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Sorry, your blog cannot share posts by email. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Greengage jam goes brilliantly with cheese, especially Gruyère, spread on crusty white bread for an afternoon treat or serve with crackers for an after dinner cheeseboard. I spent the evening checking online to make sure it really was a plum tree as it seemed too good to be true. Sweet and easy to have a version of the fruit they actually make life easier on some days. Would this be ok? Steve Nubie August 20, 2017 at 9:03 pm. Hi, I am making plum jam with your lovely simple recipe minus the aspirin as my huge family eats the jam within the week, but I have added cloves, star anise and two organic chopped apples. Scoop any foamy scum off the top (this is just impurities from the fruit and the sugar, it’s not harmful at all) and discard. 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