My grandmother always served this jam made with plums from her garden along with her afternoon tea cakes.
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Learn how to sterilise jars two ways with our handy step-by-step guide and video.
I’m sure you’ve seen those maroon-leafed cherry plum trees around town? The botanical name is Prunus cerasifera.They’re often used as strictly ornamental landscape trees, but the small, purple-red fruit is delicious as well.
The fruits are between a cherry and regular plum in size. If you have a handheld cherry stoner available, those work nicely at quickly removing the pits.
After rinsing fruits, remove pits of cherry plums.
In large stockpot, combine cherry plums, sugar and lemon juice. Stir well.
Turn heat to medium-high and begin cooking fruit, stirring well to prevent scorching.
Allow mixture to boil, stirring frequently, for about 25 minutes, or until jam coats the back of a wooden spoon.
Ladle jam into clean, sterile jars and top with lids. Jam may be canned in a hot water bath (look online for step-by-step instructions) or you can place the jars into the fridge once they're completely cool.
Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.
Prepare a canning pot water bath and four half-pint jars.
Place the plums in a large nonreactive skillet. Stir in the sugar and vanilla until well combined. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes. Bring the mixture to a boil over high heat. Reduce the heat to medium high and cook, stirring frequently, until the plums start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.
Continue to cook until the jam has thickened, 3 to 4 minutes more it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness. Remove and discard the vanilla bean pod, if using.
Use a funnel to pour the jam into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
Remove the jars, and put them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Sep 24, 2018 by Andréa · This post may contain affiliate links. Please see my disclaimer policy for details.
Plums, deliciously sweet and juicy, got a short shelf life in the fruit bowl. But with this recipe for plum jam with vanilla you will keep summer in your home.
Today is the start of a new week and the theme of this week are homemade jams. In the first place because now is the harvest season. If you have got no fruit trees in your garden, the fruit in the store is of super quality (because it's in season) and not too expensive. Above all this plum jam is an easy recipe, you've only need 4 ingredients and you won't have to use pectin.
Remove the dough from the bowl to a lightly floured board.
Pinch off 2-ounce pieces you can make them larger, but they will take longer to steam.
Roll the pieces into a ball and then flatten them with your palm to form 4-inch circles.
Add 2 teaspoons of the jam filling to the center or each ball of dough and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the jam is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.
Set the dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let them sit 10 to 20 minutes.
So this I what you’ve been doing during Iso Time. Good to see you still being creative. Many of us are just leading rather more aimless lives. A (very) little yoga at home, walks on the beach, knitting and doing jigsaws. Now at the stage of swapping jigsaws with friends!
Your recipe sounds delicious and not too difficult to make. I remember Mum always put a saucer in the fridge too so that she could test when her marmalade was set.
Hopefully we’ll be able to return to yoga before too long now that some restrictions are easing. Might even be able to enjoy drinks together too!
Yes, things are gradually opening up and we may be able to have drinks at the OBF soon – yay!
Have never made it but have enjoyed the jams created by multiple friends………hoping you will join them, Fenella!
The hint of lavender is subtle in this jam but it gives a floral dimension that really works with the plum. You might be tempted to put more in, but don’t as you’ll err on the side of making it taste too soapy. Any fresh plum will do, but I’d recommend a red, purple or black plum like Santa Rosa or Friar as they work well with the lavender. The recipe may seem like it uses a lot of sugar, but that’s to offset the tartness of the plum skin. The best thing about this recipe is that plums have a lot of inate pectin in it. Pectin is what makes the jam jell and solidify. Every fruit is different so your results are going to vary in terms of how much you get, but keep in mind the less ripe the fruit, the more pectin and the more jam you’ll get. More ripe (or overripe fruit) and you’ll have to cook the jam down more to reduce it to get it set.
Adapted from the The Art of Preserving by Rick Field & Rebecca Courchesne
3 1/2 lbs (1585 g) fresh plums , like Santa Rosa
3 cups (600 g or 21 oz) white granulated sugar
1/2 cup (4 fl oz) fresh squeezed lemon juice
1 teaspoon lavender , culinary quality
Canning jars, lids, rings
Magnetic wand for lids or rubber/silicon tipped tongs
Large stock pot for processing cans
Wire rack that fits in stockpot
1. Slice and cut the plums into 1/2-inch chunks over a large bowl, letting the bowl catch the plum chunks and juice. Add the sugar and stir. Cover and let sit for 4 hours or overnight in the fridge.
2. Once the plums have macerated (sat in the sugar) sterilize the jars by first washing the jars, lids and rings in hot soapy water. Place a wire rack in a large stockpot and fill it with hot water from the tap, enough to cover the cans by 2 inches. Place the clean hot jars inside the stock pot on the wire rack. Make sure they aren’t touching, cover and turn the heat up to bring the water to a boil. Once boiling, continue to boil for 10 minutes to sterilize the jars. Place the lids in a small pot filled with hot water and bring to a gentle simmer. Let them sit in simmering water but don’t let it boil. You can cover it to prevent the water from evaporating. Turn the oven on to 200˚F and place a large pan with a wire rack on it inside.
3. Once the jars are sterilized, turn the heat off and use your canning tongs to reach in and grab them. Pour the water back into the stock pot and place the jars on the wire rack in the oven. Do the same thing with the lids. I use a magnetic wand that is designed for this sort of thing but I’m fancy that way. You can just use tongs, just make sure they are rubber or silicon tipped not metal as you don’t want to scratch the lids. Close the oven and let them sit in the oven for 10 minutes or more to dry out.
4. While the jars are sterilizing, make the jam by scraping the fruit and sugar into a large stock pot (you need it big as the jam will boil and foam up a lot). Add the lemon juice. Place the lavender in the center of a small piece of cheesecloth and gather the corners together and tie securely together so the lavender is inside. Add to the plum mixture. Turn the heat to medium high and bring to a boil. Place four or five metal spoons in the freezer.
5. Once the plum mixture has started to boil, reduce the heat to a simmer and let it cook down until it starts to thicken, like cold maple syrup. If you have a candy thermometer you want it to be roughly 220˚F. I can’t tell you long this will take as it’ll depend on how ripe your fruit is. It may take 15-20 minutes, it may take 60 minutes. It took me close to 45 minutes to get there.
6. Once plum jam looks thick enough, test it by placing about a teaspoon of it on one of the frozen spoons. Place it back in the freezer for 3 minutes. Pull it out and poke it with your finger. If the jam “wrinkles” you’re good to go. Stop cooking the jam. Remove the lavender sachet and discard. Pull the jars from the oven, turn the oven off and turn the large stockpot full of water on again and bring it to a boil. Fill the jars with the hot jam, leaving 1/4-inch headspace in each jar. Remove any bubbles you see in the jam with a toothpick. Make sure the edge of the jar is clean and dry and there isn’t any jam on it. Place a lid on top of the jar tightly, and then use a ring to close it (don’t tighten too much, just tight enough to keep the lids on there).
7. Place the jars carefully in the boiling water for 10 minutes then turn the heat off and let sit in the water for another 5 minutes. Remove from the water and let sit on a wire rack to cool. The jars should seal with a satisfying ping noise as they cool and seal. Sealed and processed jars will keep on the shelf for 1 year. If a jar doesn’t seal let it cool to room temperature and stick it in the fridge for immediate use. Once open, the plum jam should be consumed within a month.
Makes 3-5 cans of jam depending on the ripeness of the fruit.
Plum jams come in all sorts of flavor. If you like this plum jam recipe check out my small batch ginger plum jam which is fast and easy to make, no canning required.
And while you’re at it, check out these other plum jam recipes from around the web:
The Baking Barrister’s Vanilla Santa Rosa Plum Jam
Simple Bites Blueberry and Plum Butter
Love and Olive Oil’s Damson Plum and Gin Jam
Completely Delicious Raspberry Plum Jam
Chez Pim’s Green Gage and Vanilla Plum Jam
Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you’ll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Topping: Preheat oven to 350 degrees. Whisk together flour, brown sugar, and salt in a small bowl. Stir in butter until combined.
Cake: Brush a 9-by-9-by-2-inch square cake pan (not nonstick) with butter. Line with parchment, leaving a 2-inch overhang on two sides butter parchment.
Whisk together flour, baking powder, and salt in a medium bowl. In another bowl, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 additions of milk, beating until combined and scraping down bowl as necessary.
Transfer batter to prepared pan. Spread jam evenly over top. Sprinkle evenly with topping, squeezing to create large clumps. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Use parchment to lift cake out of pan, then let cool completely on rack before serving.
Preheat oven to 375 degrees F( 190 degrees C).
In a large bowl, cream together the butter and brown sugar. Beat in the egg and water. Sift together the flour, baking powder, and salt stir into the butter mixture until well blended.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with a 2 inch round cookie cutter. Put half of the cookies onto a cookie sheet and spread 1/2 of a teaspoon of plum jam in the center of each one. With a thimble, or small cookie cutter , cut the center out of the remaining cookies. Place these on top of the jam topped cookies to make sandwiches. Press together. Bake cookies for 10 minutes then remove to a rack to cool.