Plum Jam Recipe Jamie Oliver

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Gently push the jam with your finger and if the jam wrinkles slightly, it will set when cool. If it doesn’t, leave on the heat for a few more minutes and repeat until wrinkles appear. Turn off the heat and skim any strange looking foam from …

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From jamieoliver.com Servings 6 Calories 392 per serving Total Time 24 mins Preheat the oven to 220ºC/425ºF/gas 7. Place a 26cm non-stick ovenproof frying pan on a medium heat.

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Place the plums into a heavy-bottomed, deep-sided pot and add the water. Heat gently with a lid on to soften the fruit. Add the sugar and continue heating, stirring from time to time, until the

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1/2 cup water 500g sugar (more or less to taste) 2 Tbsp. lemon juice Instructions Simmer the plums and water in a large pot for about 20 – 30 …

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Sugar-Free Plum Jam Print Email Pin Recipe Servings 4 cups Ingredients 4 pounds italian plums ½ cup water 1 tablespoon lemon juice (see …

1. Wash and dry plums, then slice in half, removing pits
2. Place water and plums in large pot, cover and bring to a simmer, stir occassionally
3. Once mixture turns liquidy, remove lid
4. Simmer and stir frequently until desired thickness, 30-90 minutes

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Method Place plums, lemon juice and water in a large saucepan and bring to the boil, stirring occasionally. Continue to cook, stirring frequently to prevent mixture …

Rating: 5/5(1)

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Easy, homemade plum canning recipe Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hour 5 minutes Ingredients 3 lbs plums, halved, …

Rating: 4.4/5(299)
1. Wash and cut the plums into chunks, removing the pits.
2. Combine the plums, water, lemon juice and sugar in a large saucepan. Bring to a boil to dissolve the sugar, stirring continuously.
3. Continue to stir for 15-20 minutes, or until the gelling point has been reached.
4. Remove from the heat and ladle into glass mason jars. Proceed with the boiling water canning method, if desired. If not, store the plum jam in the refrigerator.

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Full directions are in the recipe below. Gather all of your ingredients. Wash the plums and remove any blemishes. Cut the fruit in half, remove the stone and cut the pieces in …

1. Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. See Note 6.Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher.Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes.
2. Place 2 small plates or saucers in the freezer to chill – see Note 7.

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Instructions Place plums, water and lemon juice in a large heavy-based saucepan on medium heat. Bring to the boil and cook for 20 minutes, or until fruit is soft. …

Rating: 3/5

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Keto Plum Sauce Think Low Carb 6 hours ago remove pits from plums and chop into chunks place all ingredients into a medium sized sauce pan and bring to a boil reduce heat and simmer for … 1. remove pits from plums and chop into chunks 2. place all ingredients into a medium sized sauce pan and bring to a boil

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remove pits from plums and chop into chunks place all ingredients into a medium sized sauce pan and bring to a boil reduce heat and simmer for 20 …

1. remove pits from plums and chop into chunks
2. place all ingredients into a medium sized sauce pan and bring to a boil
3. reduce heat and simmer for 20-25 minutes, until the plums have softened.
4. remove cinnamon stick and star anise

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Blood Plum Jam. Serves 6. 1.5 kg firm blood plums (see notes) 1.2 kg Bundaberg White Sugar 1/3 cup fresh lemon juice . 1. Put 2 small plates in the freezer. Preheat oven to 150°C 2. Cut plums in half. Remove and discard stones. Place plums in a large pan and add 3 cups water. Bring slowly to the boil, then reduce heat and simmer, covered, for 20 minutes or until plums …

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Step 1 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 …

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Directions: Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not. …

Rating: 4.8/5(20)

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Method Pre-heat the oven to 190 degrees Celsius/Gas Mark 5/375 F. Grease and line a rectangular baking tray (20x30cm) with parchment paper. Chop the fresh plums into halves or quarters and remove and discard the stones. Set to one side.

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Cut into segments. Roughly 8 segments per plum and place on a baking tray. Peel the ginger, grate and place in a bowl. Zest the orange. Add to the bowl with the ginger, cinnamon and water. Pour over the plums and mix well. Rearrange the plums on the baking tray, flesh side down so the plums don’t overlap. Bake in the oven for about 20 minutes.

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Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground …

1. Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you’ll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
2. Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
3. Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

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Frequently Asked Questions

How to make easy plum jam?

To make Easy Plum Jam you only need plums, sugar, water and lemon juice. It really is that simple to make this delicious jam. Halve the plums and remove the stones, put them into a large pan, I use the base of my pressure cooker. The plums will soften quite quickly in the water and lemon juice then you can add the sugar.

How to make plums with lemon juice?

In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces. Heat plum pieces, lemon juice and sugar in a deep pan over medium heat. Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes.

How long do you cook plums for low carb sauce?

Our sugar free and low carb recipe is slightly sweet, a tad tart with a hint of heat. reduce heat and simmer for 20-25 minutes, until the plums have softened. stir well sauce well and simmer until preferred consistency. The longer the simmer the thicker the sauce becomes

How do you cook with plums and sugar?

Place the plums into a heavy-bottomed, deep-sided pot and add the water. Heat gently with a lid on to soften the fruit. Add the sugar and continue heating, stirring from time to time, until the sugar dissolves. Add the lemon halves, squeezing them as they go in.

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