Condiment - James martin plum jam recipe

Author: Joseph Pooler  

Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread This easy plum jam with added sparkle makes a great Christmas present or accompaniment to your roast turkey. Make the plum chutney in advance and assemble the parcels just before serving.

Plum & raspberry jam

Plum & raspberry jam
Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift
Provided by: James Martin
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 1 item
Cuisine: British
Number of ingredients: 4
Ingredients:
  • 1kg jam sugar
  • 500g plum , stoned and roughly chopped
  • juice 1 lemon
  • 500g raspberry
Nutrition:
  • Calories: 46 calories
  • Carbohydrate: 12 grams carbohydrates
  • Sugar: 12 grams sugar
How to cook:
  1. Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
  2. Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
  3. Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Notes: Plum jam recipe, Ingredients · 1kg/2lb 4oz plums, halved and stones removed · 1 large lemon or 1 orange, juice only · 700g/1lb 9oz granulated sugar.

5 min plum jam recipe

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How to make jam

Learn how to make homemade jam. We use raspberries, but you can follow this simple method Duration: 2:06

Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe
Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread
Provided by: Angela Nilsen
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: British
Number of ingredients: 3
Ingredients:
  • 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
  • 900g golden granulated sugar
  • knob of butter
How to cook:
  1. Put the fruit into a preserving pan or large heavy-based saucepan. For blackberries, add 50ml of water and 1½ tbsp of lemon juice; for plums (halved and stoned), use 150ml of water; for strawberries, add 3 tbsp of lemon juice (no water); and for raspberries, add nothing. Bring to the boil.
  2. Lower the heat. For blackberries, simmer for 15 minutes; for plums, simmer for 30-40 minutes; for raspberries, simmer for 2 minutes; for strawberries, simmer for 5 minutes. The fruit should be soft.
  3. Tip in the sugar, stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil blackberries for 10-12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20-25 minutes - don’t stir though – until the setting point of 105C is reached.
  4. Remove from the heat, skim off any excess scum, then stir a knob of butter across the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle. Pour into sterilised jars, label and seal.
Notes: Victoria Plum Jam - LondonEats, This is also a great recipe if you're a bit of a jam novice. Just take equal weights of plums and jam sugar, boil up with a little lemon

Plum glitter jam

Plum glitter jam
This easy plum jam with added sparkle makes a great Christmas present or accompaniment to your roast turkey. You’ll need a sugar thermometer for this recipe.
Provided by: Dan Lepard
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 6
Ingredients:
  • 350g/12oz Bramley apples
  • 1.3kg/3lb plums
  • 2 oranges, zest and juice
  • 800g/1lb 12oz granulated or caster sugar
  • 2 lemons, juice only
  • 2 tsp edible gold glitter (optional)
How to cook:
  1. Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart.
  2. Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated.
  3. Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it.
  4. Stir in the orange zest and glitter (if using), then remove the jam from the heat.
  5. Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible.
Notes: Plum jam recipe, Put the plums, lemon juice and 150ml/5fl oz water in a heavy-based saucepan or preserving pan. Bring to a simmer and cook gently for about 5 minutes until the

Parma ham wrapped mozzarella with plum chutney

Parma ham wrapped mozzarella with plum chutney
Here’s a delightful little starter. Make the plum chutney in advance and assemble the parcels just before serving.
Provided by: James Martin
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 75g/3oz caster sugar
  • 500g/1lb 2oz plums, stoned and roughly chopped
  • 1 onion, diced
  • 50ml/2fl oz malt vinegar
  • 1 star anise
  • ½ tsp ground cinnamon
  • salt and freshly ground black pepper
  • 8 slices Parma ham, cut in half lengthways
  • 4 balls buffalo mozzarella, drained and cut into quarters
  • 3 tbsp olive oil
  • 2 tsp sesame seeds
  • 8 slices ciabatta
How to cook:
  1. For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour.
  2. Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy.
  3. Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge.
  4. For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside.
  5. Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.
  6. Sprinkle over the sesame seeds.
  7. Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.
  8. Char-grill on each side for 1-2 minutes, or until golden-brown.
  9. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread.
Notes: Plum recipes | BBC Good Food, Items 1 - 24 of 61 · Use the soft, sweet, juicy flesh of plums in jams, chutneys, puddings, porridge and crumbles – they taste delicious and add vibrant
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