Author Topic: Plum Jam  (Read 9839 times)

Offline kniki

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Plum Jam
« on: May 13, 2009, 02:24:18 pm »
I made the plum jam from the new Everyday cookbook and it turned out great.  I did add half a packet of Jam Setta just to be sure, as it was my first time with making jam.

I would suggest taking the pips out of the plums first, though.  I followed the instructions which said to take the pips out at the end, but they were so crushed up that even though I strained the jam through a colander, there are still tiny bits in there.  I will eat it myself (it's yum!!) but I won't give it to anyone else just in case they break a tooth.

I live in beautiful Brisbane (bayside)
gluten free is for me

Offline Thermomixer

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Re: Plum Jam
« Reply #1 on: May 14, 2009, 12:36:53 am »
Thanks for the tip - not sure, but think I used to add apple to the mix to help it set, many years ago.  Still, think best to take the plum stones out early.
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Offline Nay-nay

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Re: Plum Jam
« Reply #2 on: December 07, 2009, 01:34:18 pm »
Oh why, oh why didn't I search this before i made this today!!!  :-)) Did exactly the same thing!  :-[ It really appealed to my lazy side.  :-\ Yes - well it said leave pips in hit it up to 9 for 10secs and then pick them out - Now why didn't that sound stupid til after i did it!? It would have turned out beautiful too - and now I can't give it away to anyone and worst of all the Worcestershire sauce I made this for (which is brilliant by the way) has these hard little grits in it too.  :'(

Offline Thermomixer

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Re: Plum Jam
« Reply #3 on: December 07, 2009, 11:17:04 pm »
Just wish we could remember all the tips on here - maybe that should have been posted as a review ? to make it easier to access?
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Offline Nay-nay

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Re: Plum Jam
« Reply #4 on: December 08, 2009, 02:48:34 am »
Oh yes TMXer I added the apple too and didn't need jamsetter - it thickened beautifully!

Offline cookie1

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Re: Plum Jam
« Reply #5 on: December 08, 2009, 03:04:31 am »
I love plum jam. All hints are much appreciated. My cookbooks have writing all over them but I don't really mind.
May all dairy items in your fridge be of questionable vintage.

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Offline Jooles

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Re: Plum Jam
« Reply #6 on: June 04, 2010, 03:37:46 am »
Glad I read this post 2day as I'm going to make some this weekend. Thanks For the tip.

Offline meganjane

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Re: Plum Jam
« Reply #7 on: June 05, 2010, 08:07:09 am »
My recipe states "1kg Pums (any red variety, stones removed.)
Then, at the end states, "Remove stones if desired."

I'll email Tenina about this.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline cookie1

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Re: Plum Jam
« Reply #8 on: June 05, 2010, 09:58:02 am »
From memory I de-stoned mine as I put them into the  *:.

Lovely jam.
May all dairy items in your fridge be of questionable vintage.

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Offline bluesed

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Re: Plum Jam
« Reply #9 on: September 14, 2010, 02:53:14 pm »
I also have made Plum Jam, but i kind of found the pure taste a bit boring so i added lime zest and lime juice to make it less sweet. Also i made one ration with vanilla pods and another with a of bay leaves. Both very nice in flavor :)

Online achookwoman

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Re: Plum Jam
« Reply #10 on: September 15, 2010, 01:05:47 am »
If you put the whole plums in and cooked the jam,  I think the stones would separate and float to the surface,  from where they could be scooped out with a spoon.

Offline cottchick

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Re: Plum Jam
« Reply #11 on: March 01, 2011, 11:26:03 am »
I just made this, threw in an apple and it was fantastic! I like the idea of bay leaves, very grownup.

Online Cuilidh

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Re: Plum Jam
« Reply #12 on: March 01, 2011, 08:00:30 pm »
I made plum jam for the first time last year, pre-TMX days, and the stones were also a problem.  I was chatting to my neighbour about this as she is a caterer and makes jam regularly and she suggested leaving it to cool then removing the stones by hand (using food quality gloves to protect the jam from skin contamination) before doing the final boiling. 

I'm not sure how this fits in with the TMX recipe but my plums are ripening again now so (as long as the parrots leave enough decent plums on the tree) I'll give this a go when I make this year's batch and see what happens.  It will make the jam making pretty well a whole day job, but I can live with that so long as I get a good result.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.