Ingredients with Measurements:
- 2 pounds of plums, pitted and chopped
- 2 cups of granulated sugar
- 1/4 cup of freshly squeezed lemon juice
- 1/4 teaspoon of ground nutmeg
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Bubble remover tool
Step-by-step instructions:
1. In a large pot, combine the chopped plums, sugar, lemon juice, and nutmeg. Stir well to combine.
2. Place the pot over medium-high heat and bring the mixture to a boil. Reduce the heat to medium-low and let the mixture simmer for about 30-40 minutes, stirring occasionally, until the plums have broken down and the mixture has thickened.
3. While the jam is cooking, prepare the canning jars by washing them in hot, soapy water and sterilizing them by boiling them in a large pot of water for 10 minutes.
4. Once the jam has thickened, remove the pot from the heat and use a canning funnel to transfer the hot jam into the prepared jars, leaving about 1/4 inch of headspace at the top.
5. Use a bubble remover tool to remove any air bubbles from the jars, then wipe the rims of the jars clean with a damp cloth.
6. Place the lids and bands on the jars and tighten them just until they are snug.
7. Place the jars back into the large pot of boiling water and process them for 10 minutes.
8. Remove the jars from the water using a jar lifter and let them cool on a wire rack for 24 hours.
9. After 24 hours, check the seals on the jars by pressing down on the center of the lid. If it pops back up, the jar did not seal properly and should be refrigerated and used within a few weeks.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Processing time: 10 minutes
Temperature:
Medium-high heat for boiling and medium-low heat for simmering
Serving size:
This recipe makes about 4-5 half-pint jars of jam.
Nutritional information:
Calories: 120
Fat: 0g
Sodium: 0mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 30g
Protein: 0g
Substitutions for ingredients:
- You can use other stone fruits, such as peaches or nectarines, in place of the plums.
- You can use lime juice instead of lemon juice.
- You can use cinnamon or cardamom instead of nutmeg.
Variations:
- Add a teaspoon of vanilla extract to the jam for extra flavor.
- Add a pinch of cayenne pepper for a spicy kick.
- Add chopped fresh herbs, such as thyme or rosemary, for a savory twist.
Tips and tricks:
- Be sure to stir the jam frequently while it is cooking to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to ensure that the jam reaches the proper temperature for gelling (220°F).
- To test if the jam has gelled properly, place a small spoonful on a chilled plate and let it cool for a few minutes. If it wrinkles when pushed with your finger, it is ready.
- Store the jam in a cool, dark place for up to a year.
Storage instructions:
Store the jam in a cool, dark place for up to a year.
Reheating instructions:
To reheat the jam, simply spoon some into a microwave-safe bowl and microwave on high for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the jam on toast, scones, or biscuits for breakfast or brunch.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Pair the jam with a cup of hot tea or coffee.
Suggested side dishes:
Serve the jam with a side of yogurt or fresh fruit.
Troubleshooting advice:
- If the jam is too runny, return it to the pot and cook it for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Always use clean, sterilized canning jars and lids to prevent contamination.
- Follow proper canning procedures to ensure that the jars seal properly and the jam is safe to eat.
Food history:
Jam-making has been a popular way to preserve fruit for centuries, dating back to ancient Rome.
Flavor profiles:
The sweet and tangy flavor of the plums is complemented by the bright acidity of the lemon juice and the warm spice of the nutmeg.
Serving suggestions:
Serve the jam on toast, scones, or biscuits for breakfast or brunch.
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