Best 2 Smooth Plum Jam Recipes

**Unveiling the Delights of Smooth Plum Jam: A Culinary Journey Through Sweetness and Versatility**

Indulge your senses in the realm of delectable flavors as we embark on a culinary adventure centered around the irresistible allure of smooth plum jam. This quintessential preserve, crafted from the finest sun-kissed plums, embodies the essence of summer's bounty, capturing the vibrant colors and luscious textures of this remarkable fruit. Whether you savor it as a delightful spread on your morning toast, incorporate it into delectable desserts, or relish it as a tangy accompaniment to savory dishes, smooth plum jam promises an explosion of flavors that will tantalize your taste buds and leave you craving more. Embark on this culinary odyssey as we explore a collection of enticing recipes that showcase the versatility and boundless possibilities of this exceptional fruit spread.

Let's cook with our recipes!

PLUM JAM

Plum Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 2h50m

Yield 128

Number Of Ingredients 6

Ingredients

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

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.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g

SMOOTH PLUM JAM

Smooth Plum Jam image

This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy!

Provided by Lisa Clarice

Categories Plums

Time 35m

Yield 6 8oz. jars

Number Of Ingredients 4

Ingredients

4 cups plums, mashed (pitted and chopped, leave skins on, approx. 3 pounds, or 24 plums)
1 1/2 cups sugar
1/4 cup lemon juice
3 teaspoons pectin

Steps:

Pit, chop, and mash plums.
Place in large pan over medium heat.
Add 1/4 cup lemon juice to pan.
Cook to a full boil. Reduce heat and cook 30 minutes.
In separate bowl, add sugar and pectin and mix together.
Add sugar/pectin mixture to pan. Stir.
Bring to boil and cook for another 5 to 10 minutes.
Remove from heat.
Fill jars to 1/4" of top. (Makes six 8oz. jars).
Wipe rims clean and screw on 2-piece lids.
Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

Tips:

Choose ripe, flavorful plums: The quality of your jam will depend on the quality of your plums. Look for plums that are deep in color and have a sweet, aromatic smell.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the jam from scorching.
Bring the jam to a full boil before reducing the heat: This will help to kill any bacteria and ensure that the jam sets properly.
Stir the jam frequently: This will help to prevent the jam from scorching and ensure that it cooks evenly.
Test the jam for doneness: The jam is done when it reaches a temperature of 220 degrees Fahrenheit or when it has thickened and coats the back of a spoon.

Conclusion:

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, tarts, and pastries. With its sweet and tangy flavor, plum jam is a surefire hit with people of all ages. So next time you have a batch of ripe plums, be sure to try out this recipe for smooth plum jam. You won't be disappointed!