What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 strawberry plum jam recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Strawberry Plum Jam Recipe
Strawberry Plum Jam with Rosemary
Plum-Strawberry-Rosemary Jam
Should plums be peeled before making jam?
Plums and nectarines should be peeled, as their skins can be tough / chewy in jam. If you do want to leave the skins in, you might want to run the fruit through a blender or food processor to chop them up (after you remove the pits, of course).
Why do you add lemon juice to plum jam?
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.
Is strawberry jam better with or without pectin?
Without pectin, strawberry jam needs to be cooked much longer to start jelling, if it actually ever does. That means you’ll not only overcook the fruit but you’ll loose that beautiful, bright berry color.
What type of plums make the best jam?
To make jam, it is best to use lemon plums that are freshly harvested as the fruit loses much of its sweet flavor if it gets overripe.
How do you prepare plums for jam?
As soon as the plums have broken down slightly, they should be tender enough to mill. Running them through a food mill will break them down to give you a smoother texture in the finished jam. I mill about half of my plums, then scrape them back into the pot.
How do you peel plums for jam?
Place the plums in a pot of boiling water for about 45 seconds, then carefully remove them with a slotted spoon. Immediately transfer the plums to a bowl of ice water and leave them there for about 5 minutes. Once they’ve chilled, slide your finger under one of the flaps formed by the X you cut, and peel the skin back.
What happens if you forget lemon juice in jam?
If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)
What is the secret in making jam?
Pectin is a natural gelling agent found in the skins/peels and seeds of fruit. I do not like using store-bought pectin. It makes jams taste dull. Instead, I add high-pectin citrus, such as lemon or lime juice, or use a high-pectin fruit along with one that is low.
What can I use instead of pectin?
9 Best Substitutes for Pectin
- Citrus Peels. Citrus peels are one of the most commonly available substitutes for store-bought pectin. …
- More Sugar. This option works best for those individuals who get some kind of physiological reaction to pectin intake. …
- Cornstarch. …
- Gelatin. …
- Apples. …
- Tapioca. …
- Chia Seeds. …
- Jello.
How can I thicken jam without pectin?
Sugar: Sugar amount will vary depending on the sweetness of your fruit. Citrus: Orange or lemon work well and serve a few purposes. The juice of the citrus adds acidity, helping to bring out the fruity flavors. The zest adds natural pectin, helping to thicken the jam (while also bringing a lot of flavor!)
Why did my strawberry jam turn brown?
There are a few primary causes: too much headspace, or bubbles left in the jam before processing; not enough liquid to cover bits of food/fruit; or. not enough processing time.
Can I add cornstarch to jam?
2 – Using Cornstarch
In fact, we recommend mixing your cornstarch with a little bit of cold water first. Then, add the mixture to your jam while you are cooking it over low heat. This should thicken up your homemade jam right away.
How do you thicken plum jam?
It can be fixed! Here’s how! If the jam is too thick, before you put it in the jars, just heat 1 or 2 cups of grape juice (or any other fruit juice of similar or neutral taste, like apple or white grape) to boiling. Then, gradually pour and stir it in until you reach the desired consistency, then continue canning!
Can you leave stones in plum jam?
The stones from plums and other stonefruit can be put in a square of muslin, tied with string, and added to the fruit in the pan to extract extra flavour and pectin. Remove before adding the sugar. If stones are hard to remove from fruit, leave them in and skim them out later as they float to the top during boiling.
Are plums high in pectin?
High-pectin fruits
Crab apples, blackcurrants, gooseberries, plums, redcurrants, cooking apples, cranberries, damsons, quince, oranges, lemons and many plums.