Vickys Plum Jam with Add-In Variations GF DF EF SF NF
Vickys Plum Jam with Add-In Variations GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys plum jam with add-in variations gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Plum Jam with Add-In Variations GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Vickys Plum Jam with Add-In Variations GF DF EF SF NF is something which I’ve loved my entire life.

Wash and halve the plums leaving the stones in. I like to crack some open and add some of the kernels found inside them here. The stones also contain pectin which helps the jam set.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys plum jam with add-in variations gf df ef sf nf using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Plum Jam with Add-In Variations GF DF EF SF NF:
  1. Get 1350 grams plums (3 lbs)
  2. Get 425 ml water
  3. Prepare 1350 grams white granulated sugar (3 lbs)

Most plum jam recipes I've seen out there call for lemon juice for flavor balance and textural adjustment. But after trying jam with lemon juice Add the plum mixture to your pot, and stir in four teaspoons of calcium water. (Look for the instructions on your pectin package for proper dilution rates. Add the sugar, stirring until it has completely dissolved. When the sugar has dissolved, the base of the pan will no longer feel gritty when stirred with the The key to making successful jam is to weigh the fruit and sugar carefully.

Steps to make Vickys Plum Jam with Add-In Variations GF DF EF SF NF:
  1. Wash and halve the plums leaving the stones in. I like to crack some open and add some of the kernels found inside them here. The stones also contain pectin which helps the jam set. We'll skim the jam later so don't worry about leaving the skin on and stones in
  2. Put the plums, kernels and water in a pan and simmer for around half an hour until the fruit is soft and liquid has reduced a bit
  3. Add the sugar and keep stirring well to dissolve. Boil rapidly until the setting point is reached, skimming the top as required to remove the stones and skin
  4. To check the setting point, pour a teaspoon of the jam onto a cold plate. If the jam wrinkles when you push it along with your finger, that's it ready. If not, keep boiling but check again in a few minutes
  5. Have sterilised jars ready.Wash them in hot, soapy water then put them in the oven on the lowest setting for 15 minutes. Pour the jam while still hot into the warm jars. Fill to a half cm from the top. Put a circle of wax paper on top, then a dampened piece of cellophane held in place with an elastic band if you don't have a lid. Otherwise just the wax paper and lid.
  6. Label with the date. Makes around 2kg / 5lbs of jam
  7. Variations: Add 12 tsp ground ginger or 1/2 tsp of dried lavender flowers (or to taste). Try swapping out half of the plums for apples. Swap half of the plums for 450g / 1lb figs, the zest and juice of 1/2 an orange and 1/2 a tsp each ground cloves and ground cinnamon (reduce water by half). For a lovely autumn/winter spiced plum jam like shown in this photo, add 3/4 tsp ground cinnamon and a pinch of ground nutmeg

Place the plums and water into a large pot, and bring to a boil. Plums jam is easy to make; all you need is fresh, ripe plums, sugar and a bit of lemon juice. From start to finish, you will have plum jam in less than an hour. Plums are a diverse lot; they range in color from green to yellow to red to purple to blue to black and they range in flavor from sour to very sweet. Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

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