Best Mrs Gs Italian Plum Cointreau Jam Recipes

ITALIAN PLUM JAM

Steps:

• In a large bowl, toss the plums, sugar, and lemon juice.
• Cover with plastic wrap and place in the fridge overnight (or at least 8 hours).
• Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready).
• Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.
• Be sure to keep stirring for about 15-20 minutes. You'll know it's ready when juices become thicken like a syrup. You could check temperature with a candy thermometer to make sure it's never over 220 F. As it simmers, remove any white foam that could come to the surface.
• To make sure the jam is ready, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets within a minute, it is ready. If it still appears runny, return the plate to the freezer and continue to cook the plum mixture. Test again in a few minutes.
• Carefully spoon the jam into sterilized jars. Apply lids jars.
• Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Process in boiling water bath for 10 minutes.
• Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they've cooled down, store them in the refrigerator. The jam should keep unopened for several months.

VANILLA PLUM JAM

Steps:

• In a large covered saucepan, bring plums, agave and vanilla bean to a boil.
• Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain).
• Cook 10 more minutes to reduce mixture, then stir in stevia.
• Remove vanilla bean, place plum mixture in blender and puree on highest setting.
• Transfer mixture back to pot and reheat on stove.
• In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry.
• Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated.
• Remove from heat, cool and transfer to mason jars.
• Store in refrigerator for up to one week.

SIMPLE PLUM CHUTNEY

Steps:

• Combine plums, vinegar, honey and crushed red pepper in a medium saucepan.
• Bring to a simmer over high heat.
• Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes.
• Transfer to a blender or food processor and pulse several times into a coarse puree.
• Cover and refrigerate for up to 1 week.

PEACH PLUM JAM

Steps:

• In a large pot combine peaches, plums, lemon juice and sugar.
• Cook, stiring, over med-high heat until sugar is melted.
• Bring to a rolling boil.
• Boil, stirring constantly, for 1 minute.
• Add 2 pouches of Certo, stirring constantly.
• Return to a rolling boil.
• Boil, stirring constantly for 1 minute.
• Remove from heat.
• Skim off any foam with a metal spoon.
• Fill Hot sterile jars leaving 1/4 inch headspace.
• Wipe off jar rims with damp cloth.
• Top with 2 piece seal and ring.
• Hot water bath jars for 10 minutes.