Looking for a receipy for Plum Jam?

Question

does anybody have a receipy that uses less sugar

Answer 1

Plum Jam

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Yields: 4 pints

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 (3-ounce) package commercial pectin
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.




Cinnamon Plum Jam
7 cups sugar
5 cups coarsely ground peeled plums (about 2-1/2 pounds)
1/2 cup water
1/3 cup lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon ground cinnamon
In a large kettle, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; stir in cinnamon. Skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 7 half-pints. http://recipes.tasteofhome.com/erms/recp...

Plum Marinade
1/2 cup plum preserves
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 tablespoon fresh rosemary
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
In a small bowl combine all marinade ingredients
http://www.everydaycook.com/recipebox/me...

Plum Barbecue Sauce
1/4 cup onion
1/4 cup butter
1/4 cup chili sauce
2 teaspoons prepared brown mustard
1 (16-ounce) can plums, drained and chopped
1 (6-ounce) can frozen concentrated lemonade
In a medium saucepan saute onion in butter stirring occasionally, until tender, about 2 minutes.
Stir in chili sauce, prepared brown mustard, pitted, chopped plums, and frozen concentrated lemonade (undiluted). Bring to a boil; reduce the heat to low, and simmer, uncovered, for 15 minutes, stirring occasionally. Makes about 3 1/2 cups.
http://www.cooksrecipes.com/sauce/plum_b...

Answer 2

1 cup chopped plums
1cups sugar


Wash and pit plums Put through food chopper.. Add 1 cup sugar to each cup chopped plums and simmer at low boiling point for 20 mins while skimming top. It will set perfectly and is just right - not too sweet or tart.
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Answer 3

howdy. in simple terms make your jam as everyday, the sugar ratio isn't tormented with the help of freezing in any respect, neither is the diet content as long through fact the plums have been picked and frozen quickly. in case you sense you have sufficient jam, then perhaps you may desire to attempt making some plum puddings, fruit disintegrate or plum pies. stable good fortune !

Answer 4

Plum Jam Recipes (by Susanna)

PLUM JAM

2 quarts chopped tart plums (about 4 pounds)
6 cups sugar
1 1/2 cups water
1/4 cup lemon juice

Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 20 minutes. As mix thickens, stir frequently to prevent sticking. Pour into hot sterilized jars.

Process 10 -15 minutes. OR seal with paraffin.

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PEACH AND PLUM JAM

Peel and pit peaches. Pit plums. Cut in small pieces. Measure and add 3/4 cup sugar for every cup of fruit. Boil slowly until thick. Put in hot sterilized glasses and seal with paraffin.

http://www.recipeusa.org/Jams%20and%20Jellies/Plum%20Jam%20Recipes.htm
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WILD PLUM JAM

Use red wild plums. Wash plums and remove spots but don't remove seeds, as sweetest part is attached to seed. Put plums in pan with several tablespoons of water. Cook slowly until soft. Measure fruit; add an equal amount of sugar. Cook fruit and sugar until juice drops short from the spoon. If juice sheets from spoon, jam will be too stiff. Can in sterilized half pint or pint jars.
http://www.cooks.com/rec/doc/0,1923,136181-233200,00.html

Answer 5

CERTO Plum Jam
4-1/2 cups prepared fruit (buy about 3 lb. fully ripe plums)
1/2 cup water
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PIT unpeeled plums. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot.

STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Makes: about 8 (1-cup) jars
http://www.kraftfoods.com/recipes/JamsJelliesPreserves/ApplePeachPearOther/CERTOPlumJam.html
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The plums are not peeled; this produces a vibrant ruby-red color. This recipe yields approximately 4-8 ounce jars of jam.

Gingered Plum Jam
2 1/2 lbs plums, finely chopped, unpeeled
3 cups sugar
3 tablespoons lemon juice
1 1/2 teaspoons grated fresh ginger
1 dash ground allspice
Place all the ingredients in a heavy large pot; stir to combine.
Attach a jelly thermometer to side of pan or place a small plate in freezer to chill for testing jam.
Bring to a rolling boil over medium-high heat, adjusting heat as needed to maintain an even boil; boil for 15 minutes, stirring frequently.
After 15 minutes of cooking check temperature on thermometer or test small portion of jam on chilled plate, return plate to freezer for 1 to 2 minutes, remove and run finger through sample. When the jam is set you can pull your finger through it and it doesn't run back together. During testing, remove jam from heat.
As jam sets you will be able to see the bottom of the pot when stirring. The temperature should be about 221 degrees F.
Pour the hot jam into 4 sterilized 8-ounce jars, carefully wiping jar rims; cover with lids and screw bands.
Process in boiling water bath for 5 minutes, remove from water bath, allow to cool; check seal.
http://www.recipezaar.com/131769

Plum Jam
6 cups of plums pitted and chopped (about 4 pounds)
3/4 cup water
1 tbsp lemon juice
1 package powdered pectin (a package is 1.75 oz.)
7 cups sugar
Combine plums, water, lemon juice, aand pectin in a large sauce pot. Bring
to a rolling boil over high heat, stirring constantly. Add sugar; return to a
rolling boil Boil hard 1 minute, stirring constantly. Pour hot into hot
jars, leaving 1/4 ince head space. Adjust caps. Process 10 minutes in
boiling water bath. Yield: about 8 half pints.

Brandied Plum Jam: add 1 cup brandy to fruit mixture.

Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.
http://www.recipecottage.com/preserving/plum-jam.html

Freezer Plum Jam Recipe
Ingredients:
3 cups peeled, pitted and mashed fresh plums
6 cups sugar
1 (1-3/4-ounce) package powdered pectin
3/4 cup water

Combine plums and sugar, stirring well. Let stand 20 minutes, stirring occasionally. Combine pectin and water in a 4-cup glass measure, stirring well. Microwave at high two to three minutes or until boiling. Boil one minute, stopping and stirring after 45 seconds. Stir well again, pour pectin mixture over fruit. Stir three minutes.

Pour mixture into jelly jars or frozen food containers. Cover with lids; let stand four hours. Freeze jam up to one year, or refrigerate up to three weeks. Serve jam at room temperature.
Recipe yields seven cups jam.
http://www.bellybytes.com/recipe/jams/jams27.html