Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

plums

Posted by on Jul. 25, 2007 at 7:52 PM
  • 5 Replies
  • 160 Total Views
im looking for a good recipes for plum jam/jelly/preserves....
by on Jul. 25, 2007 at 7:52 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-5):
mamakopac
by New Member on Jul. 25, 2007 at 8:15 PM
I'll be needing one of those myself soon, so give me a day or so, and I will go through my books and find one for you.  Until goodluck I am hoping to comeback with a good one for you and to find another one for myself.
mommahall951
by New Member on Jul. 25, 2007 at 9:07 PM
THANK YOU!!! I have been looking all over and cant find ANY! I know there is such a thing as plum preserves, but its impossible to find a recipe!
mommahall951
by New Member on Jul. 25, 2007 at 9:10 PM

Quoting mamakopac:

I'll be needing one of those myself soon, so give me a day or so, and I will go through my books and find one for you.  Until goodluck I am hoping to comeback with a good one for you and to find another one for myself.
ok, i posted another another group as well, and someone had this.....

Raspberry Plum Jam

4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)
2 packages (10 ounces each) frozen sweetened raspberries
10 cups sugar
1/2 cup lemon juice
2 pouches (3 ounces each) liquid fruit pectin

In a large kettle, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Yield: 6 pints.




not too sure if this is what i want, though,maybe w/o raspberries?? hmmmmm....what do you think? do they usually have berries in it?

Evazmom
by on Jul. 27, 2007 at 5:52 PM
I like to BAKE Plums! Preparation Time : 10 minutes Cooking Time : 15 minutes Ingredients (serves 4) 6 medium ripe blood plums 8 biscotti or shortbread cookies, crushed 2 1/2 tbs brown sugar 1 tbs brandy (1/3 cup) light sour cream 1/4 tsp vanilla Preheat oven to 350 Place halved/pitted plums face down in a large shallow ovenproof dish. Sprinkle the biscotti and 1 tbs of the brown sugar over the plum halves. Drizzle the brandy over. Bake in preheated oven for 15 minutes. Meanwhile, combine the sour cream, remaining brown sugar and vanilla essence in a small bowl. Serve the plums with the brown sugar cream. mmmmmm - yum!
SweetLuci
by Group Owner on Jul. 28, 2007 at 12:40 PM

Plum Jam
Serves/Makes: 4 pints    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

Ingredients:

3 pounds firm plums, cut into eighths and seeds discarded
1/2 cup water
1 tablespoon lemon juice
7 1/2 cups sugar
1 package (3-ounce size) commercial pectin

Directions:
In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.

Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.

Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.

Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place.

Plum Preserves
from Ball Blue Book of preserving.
5 1/2 pints 50 min 20 min prep 5 cups
plums, pitted and diced 4 cups sugar 1 cup water

  1. Combine all ingredients in a large saucepot.
  2. Bring to a boil, stirring untill sugar dissolves.
  3. Cook rapidly almost to gelling point.
  4. As mixture thickens, stir frequently to prevent sticking.
  5. Ladle into hot jars, leaving 1/4 inch headspace.
  6. Adjust two-piece lid caps.
  7. Process 15 minutes in a boiling water canner.
Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)