[ad_1]
A wonderful recipe for Victoria Plum Jam, which is an excellent protect to make within the early Autumn when these plums are prepared to select.
Conventional Preserving Pan Methodology & Ninja Foodi Methodology
A wonderful recipe for Victoria Plum Jam, which is an excellent protect to make within the early Autumn when these plums are prepared to select.
I really like plums and damsons, in pies, jams, gins, sauces or crumbles……..however there may be nothing extra Autumnal and scrumptious than these unassuming fruits.
That is an outdated nation recipe from a rural WI in Yorkshire, and in addition to the normal manner of constructing this in a copper, I’ve added a Ninja Foodi model too.
And now, right here’s my story in regards to the day I made this this beautiful, rosy jam, which is a favorite of my husband.
A Plum Story
I awoke to a milky morning, the sort that envelops you and cuts off all sound and distorts your imaginative and prescient as in case you are taking part in blind man’s buff on a grander scale.
The fruit timber assumed peak and breadth that didn’t befit their modest measurement and loomed immediately out out of the mist as in the event that they have been dancing a grotesque and lumbering dance.
The rain drops dripped and the sound was amplified as I tripped my manner via sodden grass and muddy tufts, to gather some jam jars from the hut on the backside of the backyard.
The misty morn ultimately cleared and I made a decision {that a} preserving day was so as, the colder climate all the time brings out the jam maker in me.
I’m lured to the basket of dusky plums as I make my manner via to the pantry, some picked from a neighbour’s tree, and a few gifted to me already picked.
It’s at this stage that I had supposed to put up a gloriously easy photograph of my dusky orbs of claret, or plums, tumbling out of a country basket onto a patterned desk fabric of dusky pinks and magentas.
However in my haste to hold on jamming, and I forgot my inventive intentions and stoned and reduce them into quarters earlier than I realised my error.
So, you’ll have to marvel at them in a tumble for now, cascading in a carefree and completely unstaged method……I actually should do higher subsequent time!
I’ve shared this this beautiful new “classic recipe” beneath, in addition to some extra jam recipes.
Within the meantine, please do marvel at this rosy jam adorning my husband’s toast, and let me know if you happen to plan to make this fruity jam, Karen
Pin me for Later
Extra Jam Recipes
Pin me too
Recipes utilizing Jam
Recipe for Victoria Plum Jam
Victoria Plum Jam
Yield:
4 x 1lb jars
Prep Time:
45 minutes
Prepare dinner Time:
1 hour
Whole Time:
1 hour 45 minutes
A wonderful recipe for Victoria Plum Jam, which is an excellent protect to make within the early Autumn when these plums are erady to select.
I really like plums and damsons, in pies, jams, gins, sauces or crumbles……..however there may be nothing extra Autumnal and scrumptious than these unassuming fruits.
That is an outdated nation recipe from a rural WI in Yorkshire, and in addition to the normal manner of constructing this in a cipper, I’ve added a Ninja Foodi model too.
And now, here is my story in regards to the day I made this this beautiful, rosy jam, which is a favorite of my husband.
I awoke to a milky morning, the sort that envelops you and cuts off all sound and distorts your imaginative and prescient as in case you are taking part in blind man’s buff on a grander scale.
The fruit timber assumed peak and breadth that didn’t befit their modest measurement and loomed immediately out out of the mist as in the event that they have been dancing a grotesque and lumbering dance.
The rain drops dripped and the sound was amplified as I tripped my manner via sodden grass and muddy tufts, to gather some jam jars from the hut on the backside of the backyard.
The misty morn ultimately cleared and I made a decision {that a} preserving day was so as, the colder climate all the time brings out the jam maker in me.
I’m lured to the basket of dusky plums as I make my manner via to the pantry, some picked from a neighbour’s tree, and a few gifted to me already picked.
It’s at this stage that I had supposed to put up a gloriously easy photograph of my dusky orbs of claret, or plums, tumbling out of a country basket onto a patterned desk fabric of dusky pinks and magentas.
However in my haste to hold on jamming, and I forgot my inventive intentions and stoned and reduce them into quarters earlier than I realised my error.
So, you’ll have to marvel at them in a tumble for now, cascading in a carefree and completely unstaged method……I actually should do higher subsequent time!
I’ve shared this this beautiful new “classic recipe” beneath, in addition to some extra jam recipes.
Within the meantine, please do marvel at this rosy jam adorning my husband’s toast, and let me know if you happen to plan to make this fruity jam, Karen
Components
- 2lb (900g) Victoria Plums
- 2lb (900g) white cane sugar
- Juice of ½ lemon
Directions
1. Put together fruit and weigh them AFTER they’ve been halved and stoned. If they’re massive, quarter them.
2. Place all of the fruit into a big preserving pan and simmer VERY gently for about 30 to 45 minutes, or till the fruit could be very delicate and tender. (Add some water if the fruit doesn’t make sufficient juice itself – and preserve stirring consistently to keep away from the fruit sticking to the underside of the pan.)
3. Take away from the warmth and add the sugar stirring nicely. Put the pan again on a delicate warmth and stir till the sugar has dissolved. Add the lemon juice.
4. Carry as much as the boil and prepare dinner quickly till the setting level has been reached; check after quarter-hour and each 2 minutes thereafter
5. Take away as a lot scum as you possibly can, and stir nicely.
6. Pour into heat, sterilised jam jars and seal. Label and retailer for as much as 2 years in a cool and darkish place.
7. Serve with bread, toast, scones, muffins, pancakes and use in steamed and baked puddings and desserts.
Notes
Make this jam within the Ninja Foodi, On the spot Pot or Crockpot Multi-Cooker:
1. Place all the ready fruit into the interior pot of your Ninja (On the spot Pot) and shut the lid. Transfer the stress valve to seal and lock the lid.
2. Flip the machine on and set it to the PRESSURE COOKER setting, HIGH for five minutes. Choose begin.
3. When the time has elapsed, flip the stress valve to open for a speedy launch. Unlock the lid. Stir the jam with a wood spoon.
4. With the lid open, flip the cooker on once more and select SAUTE/SEAR on HIGH. Carry the jam to a rolling boil, testing for a set after 5 minutes, utilizing the flake check. (Dip a big spoon into the pan and scoop out a spoonful. Elevate the spoon above the pan and switch it horizontally. If the jam has reached setting level of 104.5℃ ( 220℉) it would drip then cling on the facet of the spoon)
5. As soon as setting level has been reached, flip the machine off, and utilizing oven gloves, rigorously take away the pot from the outer equipment, to cease the jam persevering with to prepare dinner and over set. Place it on a warmth proof mat.
6. Depart the jam to chill for two to three minutes, after which take away any scum from the floor with a big steel spoon.
7. Pour or spoon the jam into clear, heat sterilised jars and canopy with new twist high lids.
8. Alternatively, seal the jars with waxed discs and when chilly, apply cellophane covers secured with elastic bands. Depart the jars upright and undisturbed to set.
Vitamin Data
Yield 40
Serving Measurement 1
Quantity Per Serving
Energy 5Whole Fats 0gSaturated Fats 0gTrans Fats 0gUnsaturated Fats 0gLdl cholesterol 0mgSodium 4mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g
One other Pin for Later
Current Posts
[ad_2]
