Ingredients with Measurements:
- 2 pounds of plums, pitted and chopped
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/4 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
Step-by-step instructions:
1. In a large pot, combine the chopped plums, sugar, lemon juice, and water. Stir well to combine.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
3. Reduce the heat to medium-low and let the mixture simmer for about 45 minutes, stirring occasionally, until the plums are soft and the mixture has thickened.
4. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
5. Return the mixture to the pot and continue to simmer for another 10-15 minutes, stirring occasionally, until the mixture has thickened to your desired consistency.
6. While the mixture is simmering, prepare the canning jars by washing them in hot soapy water and sterilizing them in boiling water for 10 minutes.
7. Once the marmalade has reached your desired consistency, remove the pot from the heat and use a canning funnel to ladle the hot mixture into the prepared jars, leaving about 1/4 inch of headspace.
8. 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.
9. Place the lids and bands on the jars and tighten the bands just until they are finger-tight.
10. Use a jar lifter to carefully place the jars in a large pot of boiling water, making sure the jars are covered by at least 1 inch of water.
11. Process the jars in the boiling water for 10 minutes, then use a magnetic lid lifter to remove the jars from the water and place them on a towel to cool.
12. Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move, the jar is sealed and can be stored in a cool, dark place for up to one year.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
Makes about 4-5 half-pint jars
Nutritional information:
Per serving (1 tablespoon): 40 calories, 0g fat, 10g carbohydrates, 0g protein, 0mg sodium
Substitutions for ingredients:
- Plums can be substituted with any other stone fruit, such as peaches or apricots.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a splash of vanilla extract for a sweet, floral flavor.
- Add a tablespoon of grated ginger for a zesty, spicy flavor.
Tips and tricks:
- Use a potato masher to break up any large chunks of fruit while the mixture is simmering.
- To test if the marmalade has reached your desired consistency, place a small spoonful on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it's ready.
- Be sure to use fresh, ripe fruit for the best flavor.
- Use a funnel and ladle to transfer the hot mixture to the jars to avoid spills and burns.
Storage instructions:
Store the sealed jars in a cool, dark place for up to one year.
Reheating instructions:
To serve, simply open a jar and spoon the marmalade onto toast, biscuits, or crackers.
Presentation ideas:
Serve the marmalade in a small dish with a spoon for guests to serve themselves.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve with toast, biscuits, or crackers.
Suggested side dishes:
Serve with a cup of tea or coffee.
Troubleshooting advice:
- If the marmalade is too thin, return it to the pot and continue to simmer until it thickens to your desired consistency.
- If the marmalade is too thick, add a splash of water or lemon juice and stir well.
Food safety advice:
- Be sure to sterilize the canning jars before filling them with the hot marmalade to prevent contamination.
- Use a jar lifter to handle the hot jars to avoid burns.
Food history:
Marmalade is a type of fruit preserve that originated in Portugal in the 16th century. It was traditionally made with quince, but over time, other fruits such as oranges and plums were used.
Flavor profiles:
Plum marmalade is sweet and tart with a rich, fruity flavor.
Serving suggestions:
Serve the marmalade on toast, biscuits, or crackers for breakfast or as a snack.
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