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.


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