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Plum Jam with Amaretto recipe

Plum Jam with Amaretto recipe

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  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Plum jam

This jam is a little different than the average plum jam. It's made in the oven! Make sure you use super-ripe plums for the best flavour. It's perfect on any breakfast table.

28 people made this

IngredientsServes: 20

  • 2kg plums
  • 400g caster sugar
  • 125ml Amaretto liqueur (optional)

MethodPrep:15min ›Cook:2hr30min ›Ready in:2hr45min

  1. Preheat oven to 150 C / Gas 2.
  2. Wash plums and remove stones. Place in a large pot, cover and heat slowly. Cook plums until soft. Stir in 1/4 of the sugar and put everything in a large ovenproof dish (preferably a large roasting tin).
  3. Place in oven on the second shelf from the bottom. Allow plum jam to slowly thicken in the preheated oven with the oven door slightly ajar (stick a a wooden spoon in the door). After half an hour, stir in 100g sugar and keep baking in the oven. Repeat twice with remaining sugar.
  4. The jam must be thick enough that if you draw a line into it with a wooden spoon, the line stays visible. Keep in oven longer if necessary.
  5. When finished stir in Amaretto. Fill plum jam into hot sterilized jars and seal.

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Reviews & ratingsAverage global rating:(16)

Plum Jam with Amaretto recipe - Recipes


Definitely making this one, what a great combination. Thank you!

It's the best time of the year. This looks wonderful Anneliese!

This looks GOOOD! Yesterday I made one jar (hello? who makes one jar? one person. ) of Blackberry Peach jam. It's the best. Oh I have eaten my share of jam, but not Blackberry because it doesn't grow anywhere I've ever lived, and is so very expensive. There was a sale. Now I'm going to try this.

I used a non-preserving method. Just cook until it becomes jam, pour into sterilized jar, cool and refrigerate.

I think the MGCC turned me back onto jamming. Thank you!

This sounds and looks delicious. And I love that it has no pectin. I'm moving towards not using that product anymore. Less sugar is a good thing.

I am trying to convince myself that I can "CAN" without killing anyone. I'm almost to the point where I want to try it. So, this is not "canning" just because you don't put the filled jars in hot boiling water for 10 minutes afterward. Right?

And what is wrong with Pectin? I'm so new at this I'm green. How long would your jam last before it molded? I'm still scared of killing someone. lol

lotta joy, just go ahead and do this already.. it's easier than you think.
I'm not sure where the line gets drawn between canning and preserving etc etc.
In my mind canning is doing pickles, canning peaches etc. .. the hot water bath thing.
And as far as pectin is concerned, I don't think there is anything wrong with it. It makes the process faster and definetely gels the fruit. I personally don't use the full strength when I use it becasue I don't like firm jams and don't care to have pectin taste.
As long as your jars are sealed ( which they will be if you use hot jars and new lids and fill them with hot cooked fruit)they will not mold, especially if you refrigerate or freeze them. It is impossible to get mold if you freeze them, even if they are not sealed and the cooked jam will keep a month or two at least just in your fridge.
If you do get mold becaseu you left the jar sit in you kitchen cupboard, you will see the mold. Even so, it will not kill you. =)
PS the way to keep jars hot while cooking jam is to keep them on a cookie sheet at 225 F in the oven and lids in boiling water in a small pot on the stove. A canning funnel is nice to have to be able to ladle the hot jam into jars.(like the photo shows)

Plum Jam

This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! You can make it either with or without pectin.

With four Italian plum trees in our yard I get busy the end of every Summer processing hundreds of pounds every which way possible: Dried, canned, frozen, dehydrated, turned into Fruit Leather, cakes (including this German Plum Cake), cobblers, Plum Butter, Asian Plum Sauce (Duck Sauce) and anything else I’m able to think of.

Plum jam is another great way to turn those wonderfully plump, flavorful and juicy plums into something delicious that you can enjoy all year long.

It’s delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires!

Wash the plums, cut them in half, discard the pits and place the plums in a large pot.

If you’re NOT using pectin and are letting the jam simmer for a long time, there’s no need to chop them because they’ll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don’t want as many chunks.

If you ARE using pectin that means the jam will only boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.

Add the sugar and lemon juice heat the pot, initially over medium heat so the plums or sugar don’t scorch. Once the plums juices start to run you can increase the heat.

If you’re NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. That’s important in order for the jam to set and not be too runny. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.

Don’t bother skimming off the foam because that will all dissolve by itself towards the end.

If you ARE using pectin: Follow the package instructions of whatever pectin you are using. Skim off the foam.

If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.

Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Fill each jar to no less than 1/4 inch from the top. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Boil them in a water bath canner for 10 minutes.

Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place. They will keep for up to a year. Once opened, store in the fridge, will keep for at least a month.

Steps to make easy plum jam recipe

Set yourself up for canning success by having the basic canning supplies. Read more about canning supplies in this post.

The basics for making jam: Wash and cut the plums in half. Remove the pits. Cut the plums into chunks. What a stunning color!

Do you have to remove the skin of plums for making jam? No, you don&rsquot need to remove the skin of plums to make jam. The peel is thin AND it holds some of the pectin of the fruit.

Next, add the sugar to your plum slices. This looks like a lot of sugar because, well, it IS a lot of sugar.

One of the few pitfalls of making jam at home is that you can no longer pretend that a bit of jam on top of your whole wheat bread each morning might be healthy. Nope, you now possess the knowledge that you dredged your fresh fruit in a sugar bath. But that is ok, the result is delicious. Just go with it.

Put the plum and sugar mixture into a large saucepan and add the lemon juice and water. The recipe stated fresh lemon juice but I recall learning along the way that bottled lemon juice has a more consistent pH level and it is best to use bottled when canning so that is what I did with this plum jam.

Cook your fruit and sugar mixture, bringing the jam to a full rolling boil then stirring for 15-20 minutes. (The recipe called for 10 minutes but my jam was not to the right stage at that point. It may be due to my altitude in Denver.) This recipe doesn&rsquot require any additional fruit pectin.

Use a canning thermometer to make sure that your plum jam has reached its gelling point, then remove it from the heat, ladled it into the prepared jars and continued with the canning process if desired.

Follow the usual procedure for canning when using a water bath canner: prepare and sterilize your jars and lids. Process the jars according to your altitude.

It takes a lot of time to bring a large pot of water to the boiling point. Plan ahead and get your boiling water-bath started before you heat up the plum mixture. You want to time things such that your water-bath is ready when you have filled the jars.

Process the jam then let the jars cool completely before moving them. They will be hot!

Do you know your elevation? If you live above 1,000 ft then you&rsquoll need to make adjustments to your processing time. Learn more about high altitude canning in this post.

An Easy Plum Jam Recipe Video Without Pectin

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What Is A Steam Canner

This post will explain what a steam canner is, the pieces that come with it, how it saves time, the types of recipes that maximize a steam canner’s efficiency, how much water they use (hardly any!) who a steam canner is best for, and why you’ll want to try one yourself!


Cheesecake is my all time favourite pudding so I was delighted when I was looking for plum recipes to share with you all and came across this cheesecake one by Slummy Single Mummy. It sounds delicious although it is breaking the 4 ingredients rule as you will need 10 different ingredients for this one but I’m pretty sure it will be worth the trip to the shops.

If you are looking for a more wintery or Christmas style pudding then Slummy Single Mummy shines through again with her reduced calorie Christmas sherry plum trifle. I’m guessing you could make this at any time of year but for me trifle is a Christmas thing and I’m not sure it would seem right eating it in summer, what do you think?

Create Your Own Signature Jam By Mixing and Matching Flavors

It’s unofficial Preserve Week here at Northwest Edible Life. I know because my floor is sticky with canning syrup and my refrigerator smells like pickle brine. It’s hard for me to think of anything else but putting food by right now, so I’m going to be talking jams and pickles all week long. I hope you enjoy this week’s line up of preserving posts.

If you like what you read here, you might want to join over 1600 other readers who have NW Edible blog posts delivered automatically to their favorite reader or email inbox. It’s free, convenient and helps ensure you don’t miss anything. Thanks for reading!

Adding Zing To Your Jam

There is nothing wrong with a jam that has nothing but fruit, sugar and a bit of lemon in it. The sublime simplicity of pure strawberry has a lot going for it, for example. But when you are ready to get creative with jam making, it is possible to turn a simple fruit preserve into something of a food statement. All you need to do is add a bit of flavor zing to enhance the fruit.

Then you start to develop flavors like…

  • Pear with Ginger and Rum
  • Strawberry with Black Pepper and Balsamic
  • Sweet Cherry with Mint and Kirsch
  • Nectarine with Lime and Cointreau
  • Plum with Cardamom and Port Wine
  • Apricot with Vanilla and Earl Grey Tea

I tend to think of jam flavoring options as either Dry Zings or Wet Zings. Dry Zings include ground spices, citrus zests or dried herbs and are typically added in small quantity towards the beginning of the jam-cooking process. Wet Zings are liquids like alcohols and liquors, vinegars, maple syrup or citrus juices. They are added in slightly larger volume and are added towards the end of jam making to keep their flavors bright.

I have found that adding one Dry Zing and one complimentary Wet Zing to my basic preserve tends to give me just the right level of creative, appealing flavor without getting into that land of “yeah, that’s just…too much” that can happen when too many flavors are competing. However, just adding either a dry or wet zing is a great way to dip your toe into the world of Signature Jams, too.

I’ve been putting together a remarkably geekish list detailing Dry Zing and Wet Zing options by fruit. These are flavors that will, when used in appropriate quantity and paired appropriately, taste good with the fruit they are supporting.

The list is by no means exhaustive, it’s just my opinion on what spices and herbs and alcohols one can add to particular fruit preserves. It focuses on the fruits I preserve as jams most, and so does not include things like citrus or tropical fruits, which are rarely available in my area except through traditional (expensive-ish) commercial channels.

Do yourself a favor and don’t try to combine multiple spices and boozes like some sort of crazed Swedish Chef of jam making until you have a few solid crowd pleasers, like Blueberry-Cinnamon or Apricot with Nutmeg and Bourbon or Blackberry with Lemon Zest and Grand Marnier under your belt.

Then you can start to really have fun and experiment with some more unusual flavors, like Strawberry with Cocoa and Framboise or Pear with Curry and Maple Syrup or Apple with Rosemary and Calvados.

Get the full, printable .pdf version of this chart for free on the Downloadables page.

Tomorrow I’ll be giving step-by-step instructions on how to incorporate Dry Zing and Wet Zing flavor options into pectin-free jam making. I hope you’ll come back to see how to ditch the pectin box and really become the master of your own jam recipe.

What’s your favorite custom jam flavor? Do you have a family favorite?

Fruit Butters and the &ldquoHygge&rdquo cozy Winter Lifestyle

While &ldquohygge&rdquo is an old Danish (and Norwegian) concept, it has taken hold in the US as of late. Pronounced &ldquohue-guh&rdquo, it is translated to mean a feeling of cozy contentment and well-being.

Hygge also refers to intimacy, either with yourself, friendsI or your home. It is the idea of security, comfort, kinship and simpleness.

The concept of hygge is particularly compelling in the cold Winter months and around the holidays when family and friends are near. You probably already practice hygge in a many ways, but here are some ideas to consider to enhance the feeling of hygge in your home this winter.

  • Reading a good book indoors while it is snowing or raining outside
  • enjoying a cup of hot cocoa while wrapped in a warm blanket
  • making a ritual of brewing some turmeric tea and enjoying it in a special pottery mug
  • Stopping by the flower shop on your way home from work to pick up some fresh flowers
  • playing scrabble or a board game with family or friends while drinking mulled wine with star anise and cardamom
  • wearing cashmere socks or old favorite sweatpants around the house
  • gathering around a fireplace with friends and telling stories
  • baking some bread and relishing the smells
  • and of course, eating creamy, silky, rich fruit butters on warm rye bread

What are some of the ways you practice hygge? Please share in the comments below!

10 Jam Recipes for Preserving Prime Summer Fruit

Yasmine is an Assistant Editor at Serious Eats, splitting her time between social and editorial work. Her work has been featured in Women’s Health and on L’Officiel USA, and she recently graduated from New York University with a master's in journalism. You can find her at Bleecker Street Pizza on any given weekend.

Perhaps the best way to hold onto prime summer fruit well into the winter is by using it to make fresh, bright, and fruity jam. With a bounty of fruit to choose from, the possibilities are truly endless, especially if you're up for some experimentation. The process involves getting your hands on the right tools, picking out the best fruit, learning the secrets to setting your jam, and, of course, understanding the science of preservation. It’s a labor of love that’ll become a breeze once you nail the basics. And it’s well worth it when the result is sweet, juicy, and tart jam that was made for pairing with butter on toast or starring on your next cheese plate. From strawberry with a few variations to classic grape and even jalapeño, these are 10 of our favorite jam recipes to make now and enjoy later.


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