PLUM VANILLA JAM
Make this for our Yogurt-Plum Pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
PLUM VANILLA JAM
Make and share this Plum Vanilla Jam recipe from Food.com.
Provided by AmandaInOz
Categories Jellies
Time 25m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Bring all ingredients to a boil in a large pot, mashing with a potato masher.
- Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
- Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
- Refrigerate in an airtight container up to 1 month.
Nutrition Facts : Calories 844.5, Fat 1.1, SaturatedFat 0.1, Sodium 88.7, Carbohydrate 216.6, Fiber 5.5, Sugar 210.1, Protein 2.8
VANILLA PLUM JAM
This Gluten Free Plum Jam is a great way to make use of those sour plums growing on tree in your neighborhood at the end of the Summer season. More information about this recipe and more at www.elanaspantry.com
Provided by Elanas Pantry
Categories Vegan
Time 45m
Yield 1 jar, 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 83, Fat 0.5, Sodium 0.1, Carbohydrate 20.6, Fiber 2.4, Sugar 16.4, Protein 1.2
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