Thursday, August 11, 2011

Celebrating the Summer with a Spiced up Plum Jam

Three stone fruits that I can't keep my hands off in summer are - Plums, Peaches & Cherries. Having played with peaches & cherries I was dying to do some thing new with my bag full of plums from a recent trip to farmers market. My Son loves Jam on his toast & my husband adores it as well. Hence I thought I'd give a shot at Plum Jam recipe. As you see the recipe & results are pretty unconventional, the out put is pretty rewarding though. And mind it all vanished in no time. So lets see how we go about spiced plum jam !!!

2 cups pitted, chopped plums
2 1/2 cups white sugar
1/2 teaspoon butter 
2-3 cloves
1 small piece cinnamon
2-3 Black pepper corns (freshly ground)
Juice of 1/2 Lemon - Freshly squeezed

Carefully cut plums into pieces (1 plum into 4 parts) taking the skin away & removing seeds.
It is said the working with pieces is always better for jam than working with fruit crushed in processor.
Combine cut plums & sugar in a pan.
Heat the mix , bring to boil & keep heating on medium heat for 30 minutes stirring regularly.
To impart a great RED color (and some Tang !),  we will treat some Plum skin in lemon juice for ~15 mins + 1 spoon of sugar in a separate pan for 5-10 minutes on medium.
You can add cloves, cinnamon, ginger powder & black pepper to this part of our mix at this stage.
This step is useful as it releases a bright red color from the skin that we peeled earlier & flavors from the spices.
Now we will add this to our main mixture only after passing through a fine mesh strainer.
You can also add butter one you combine moth mixes, it helps to reduce foaming.
This helps sugar mix really well with fruit pectin & prevents any chance of burning.
After 30 mins skim away foam if any - Reduce heat to low, cover, and simmer for another 5 minutes.  
Sterilize the jars and lids of the containers you plan to use in boiling water for at least 5 minutes. 
Unload the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top.

A good practice is to run a knife or a thin spatula/spoon around the insides of the jars after they have been filled to remove any air bubbles. 
Wipe the rims of the jars with a paper towel to remove any moisture. 
Top with lids, and dont tighten at this stage. 
Leave your Jar in hot water bath to process for a minimum of 10 minutes.

Remove the jars & place on a wooden rack until cool. 

Once cool, tighten & seal the lid.
Store in a cool, dark area. 

Refrigerate & you are good to go for a few weeks.
Use the way you like it - on a toast, in a shake or just like that.


Our jam is free from preservatives & powdered pectin.
And as we have added the peel extract+spices it is a bit less firm & more turbid.
But, it has what you want - It is sweet, sour, spicy & Yummmmmmm !!!!!!!!!!

My 2 Jars vanished within 2 days..... which suggests that the boys loved it :)
Hope you'll give it a shot & tell me how it worked for you.



Bad Joan said...

This looks delicious. Have to try it!


Rita D K Simmons said...

That sounds yum, thanks for the recipe!

Torviewtoronto said...

yummy looking jam love the addition of spice Sonia this looks fabulous

Hovkonditorn said...

Looks delicious!

Gloria said...

Your jam really looks good. I was wondering about the you have on your sidebar. How does one go about adding to the sidebar?? Thank you. Have a great rest of the week.

Aldy @ Al Dente Gourmet said...

This looks scrumptious, Sonia! Fresh homemade jam--I can imagine some of this lovely plum jam on toasted slices of fresh Ciabatta bread...Mmm Love it :)


BTW, Love the new header :)


notyet100 said...

Thnks for the recipe,..ur pics are so good :)

Hind said...

Its too good..!!!Yummy..,Fresh ...Nutritious.I love plums & its jam.Clicks wonderful as ever..

Tres Delicious said...

looks delicious. Wouldn't have thought of a spicy one myself. Nice photos.

Prathibha said...

superb color of d jam n nice clicks..

Three-Cookies said...

I have never tried plum jam. When the plums in the backyard are ready I will certainly think of this post, and hopefully do something about it:) Have a great weekend

Prathima Rao said...

I feel like grabbing that jar filled with lip smacking, ruby red, spiced up mouthwatering jam!!!
Prathima Rao
Prats Corner

Sonia said...

Thanks ladies for words of appreciation... !!!

Priya said...

Nothing will beat homemade preserves,looks awesome..

Kitchen Belleicious said...

Oh this looks amazing and so light and refreshing. I love the recipe, I love the flavors, I love the idea of having this at my disposal whenever I want it! YUM!

Krithi's Kitchen said...

Wow wow wow.. what a gorgeous color.. loving it very much

Kelly @ Eat Yourself Skinny said...

Oh I love homemade jam, this looks delicious!! I can't believe I haven't been a follower til now, looking forward to future posts! xoxo

Manju said...

spiced preserves are one of my favorites!!

Anonymous said...


~~louise~~ said...

I've been "playing" with peaches for the past week. I think it's high time I try some inventive plum recipes.

I love your step by step directions and the way you imparted the rich red color naturally. Wonderful Sonia!

Thank you so much for sharing...

Emma said...

Very nice. I adore those jam jars - I'm always on the lookout for nice canning jars.

Last summer I made both a spiced blackberry jam, and a pluot / Rainier cherry jam. But I do believe the spices would have worked better with the pluots and cherries, as you've done with the plums here. Interesting tip about the butter, which I've never used as an additive before!

egb said...

Lovely! I've really wanted to start making jam lately and your post spelled it out nicely! I'll have to try this soon!

Christine said...

Hello - you mention ginger powder but I don't see an amount...

Anonymous said...

OMG, this is good. I just made some. I couldn't help but to taste it while it was still hot! HEAVEN in your mouth! My daughter was in the kitchen with me and she agreed.

Thanks for the ideas.

Post a Comment

Related Posts Plugin for WordPress, Blogger...