Best 3 Plum Jam Cookies Recipes

PLUM JAM

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

PLUM JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl cream the butter and sugar together on medium speed until fluffy and light in color.
• Mix in egg yolk one at a time, mixing well after each addition. Mix in vanilla until well combined.
• Stir in flour and salt until just combined, don't over mix.
• Roll tablespoon sized balls in sugar. After each ball is rolled, place the ball on the parchment paper lined cookie sheet and use your thumb or the back of a measuring spoon (or your child's thumb!) to gently press an indent in your cookie ball.
• Repeat until cookie sheet is full with room for cookies to spread slightly. Drop a 1/2 tsp sized dollop of plum jam (or jam of your choice) into the indent in each cookie.
• Bake cookies for 9-12 minutes, or until edges are just starting to lightly brown.
• Let cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack to cool completely.
• Once completely cooled, you can store in a closed container for a week, but I would be very surprised if you had cookies left that long to test it. I think the cookies I hid away to test how they did being stored a couple days were just as good - if not better - than the fresh cookies. You truly can't go wrong, every cookie WILL be enjoyed.

PLUM JAM

Steps:

• Stir together plums, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing plums with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.