Tag Archives: plum

Victoria Plum Jam

Victoria Plum Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Victoria plums
  • sugar
Instructions
  1. Clean and stone the plums.
  2. Weigh them, then add the plums and an equal weight of sugar to a preserving pan.
  3. Heat slowly to boiling point, stirring and making sure all the sugar dissolves.
  4. Boil hard and keep testing for setting. As soon as a sample sets, remove from the heat and pour into prepared jars.
 

Quick Plum Jam

Quick Plum Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) plums
  • Sugar
Instructions
  1. Wash the plums, and then place them in a preserving pan or large saucepan.
  2. Crush two or three plums to create a small volume of juice in the bottom of the pan.
  3. Apply a gentle heat.
  4. Continue cooking until the plums are soft and broken down.
  5. Remove from the pan and force the cooked plums through a coarse sieve. Work the fruit thoroughly with the back of a wooden spoon until only the stones and skins remain in the sieve.
  6. Weigh the juice; return it to the pan on a medium heat.
  7. Add an equivalent weight of normal sugar and still well until all the sugar is dissolved.
  8. Bring to the boil and boil hard for ten minutes.
  9. Test the jam for setting, and when it is ready, pour into hot clean jars.
 

Quick Plum and Rhubarb Jam

Quick Plum and Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1 kg (2lb 3oz) plums
  • 1 stick of rhubarb
  • Sugar
Instructions
  1. Wash the plums, cut the rhubarb into chunks, and then place them in a preserving pan or large saucepan.
  2. Crush two or three plums to create a small volume of juice in the bottom of the pan.
  3. Apply a gentle heat.
  4. Continue cooking until the plums and rhubarb are soft and broken down.
  5. Remove from the pan and force the cooked fruit through a coarse sieve. Work the fruit thoroughly with the back of a wooden spoon until only the stones and skins remain in the sieve.
  6. Weigh the juice; return it to the pan on a medium heat.
  7. Add an equivalent weight of normal sugar and still well until all the sugar is dissolved.
  8. Bring to the boil and boil hard for ten minutes. Test the jam for setting, and when it is ready, pour into hot clean jars.
 

Plum Jam

Plum Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb) stoned ripe plums
  • 1kg (2lb) sugar
Instructions
  1. Clean and stone the plums.
  2. Weigh them, then add the plums and an equal weight of sugar to a preserving pan.
  3. Heat slowly to boiling point, stirring and making sure all the sugar dissolves.
  4. Boil hard and keep testing for setting. As soon as a sample sets, remove from the heat and pour into prepared jars.
Notes
Use any quantities of fruit and jam so long as they are equal.
 

Plum and Clementine Jam

Plum and Clementine Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) stoned plums
  • 1.5kg (3lb 5oz) sugar
  • 2 clementines
Instructions
  1. Place the stoned plums in a preserving pan.
  2. Add the juice of the clementines
  3. Finely grate the peel of both clementines and add to the pan.
  4. Heat gently, and stir until the plums are pulpy and well cooked.
  5. Add the sugar and slowly increase the heat, stirring well to make sure that all the sugar is dissolved before boiling point is reached.
  6. Bring to the boil and keep boiling until setting point is reached.
  7. Transfer to warmed and sterile jars, then seal well.
 

Plum and Blackberry Jam

Plum and Blackberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) plums
  • 500g (1lb 2oz) blackberries
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Place the blackberries and plums in a preserving pan.
  2. Heat gently whilst stirring and crushing the fruits so the juice is extracted.
  3. Make sure the bottom of the pan does not over heat and burn the ingredients before they release enough juice.
  4. Continue to cook until the plums are soft and pulpy.
  5. Add the sugar and stir well until all the sugar is dissolved.
  6. Bring to the boil and continue to boil until setting point is reached.
  7. Transfer to warmed and sterile jars, then seal well.
 

Plum and Apple Jam

Plum and Apple Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 750g (1lb 11oz) plums
  • 750 g (1lb 11oz) apples (peeled and cored)
  • 450 ml (16 fl oz) water
  • 1.5 kg (3lb 5oz) sugar
Instructions
  1. Wash the plums and put into a preserving pan with the apples and the water.
  2. Cook the fruit slowly until the skins of the plums are softened.
  3. Add the sugar, stir over low heat until dissolved, bring to the boil and boil rapidly until setting point is reached.
  4. Remove the stones as they rise to the surface (a stone basket clipped to the side of the pan is useful for holding the stones, and allows any liquid to drip back into the pan).
  5. Alternatively, the plums may be stoned before cooking.
  6. Remove from the heat, skim, pot, cover, and label.
 

Peach and Plum Jam

Peach and Plum Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) plums
  • 500g (1lb 2oz) not quite ripe peaches.
  • 1.5kg (3lb 5oz) sugar
  • 300ml (1/2 pint) water
Instructions
  1. Prepare the peaches by covering them in boiling water and leaving them for 2 minutes.
  2. Transfer to a bowl of cold water, allow to cool and the skins should now come easily off the peaches.
  3. Place the combined fruits into the preserving pan, add the water, and heat gently until the fruit is soft and pulpy.
  4. Add the sugar and stir well to ensure that all the sugar is dissolved.
  5. Bring to the boil and boil briskly until setting point is reached.
  6. Transfer to warmed and sterile jars- seal well.
 

Apple and Plum Jam

Apple and Plum Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 750g (1lb 10oz) stoned plums
  • 750g (1lb 10oz) crab or sour apples (weighed AFTER peeling and coring)
  • 1.5kg (3lb 5oz) sugar
  • 300ml (10 fl oz) water
Instructions
  1. Place the fruits and the water in a preserving pan.
  2. Heat gently whilst stirring and crushing the fruits until they are pulpy and the juice is flowing freely.
  3. Add the sugar
  4. Bring to the boil slowly, stirring constantly to make sure all the sugar has dissolved before reaching boiling point.
  5. Keep boiling until setting point is reached.
  6. Transfer into warm and sterile jars.