Best 4 Homemade Blackberry Plum Jam Recipes
Indulge in a delightful culinary journey with our diverse collection of homemade jams, each bursting with the vibrant flavors of summer's finest fruits. From the classic tartness of blackberries to the sweet juiciness of plums, our recipes cater to every taste preference. Whether you're looking to spread a dollop on your morning toast, elevate your charcuterie board, or preserve the essence of the season, our easy-to-follow instructions will guide you through the art of crafting homemade jams. Explore the vibrant hues and tantalizing aromas of our Triple Berry Jam, where strawberries, blueberries, and raspberries dance together in perfect harmony. Delight in the rich, velvety texture of our Peach Jam, capturing the sun-kissed sweetness of perfectly ripe peaches. And for a taste of nostalgia, our Strawberry Jam recipe evokes memories of childhood summers, with its vibrant red hue and burst of fresh strawberry flavor. Embark on a culinary adventure and discover a world of homemade jams, each a testament to the bounty of nature's harvest.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
RASPBERRY PLUM JAM
The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.
Provided by Taste of Home
Time 35m
Yield 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
PLUM JAM
Provided by Food Network
Time 1h15m
Yield About 8 half-pints
Number Of Ingredients 5
Steps:
- 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
Tips for Making Perfect Blackberry-Plum Jam:
- Use a combination of ripe blackberries and plums for the best flavor. - If the fruit is not sweet enough, add some sugar to taste. - Cook the jam in a wide, shallow pan so that it evaporates more quickly. - Stir the jam frequently to prevent it from sticking to the pan and burning. - Use a candy thermometer to determine when the jam is done. It should reach a temperature of 220°F (105°C). - Let the jam cool slightly before pouring it into jars. - Seal the jars tightly and store them in a cool, dark place.Conclusion:
Blackberry-plum jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for pies and tarts. This easy-to-follow recipe will help you make perfect blackberry-plum jam every time. With just a few simple ingredients and a little bit of time, you can enjoy this delicious homemade jam all year long. So, gather your ingredients, put on your apron, and let's get started on making some scrumptious blackberry-plum jam!
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