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    You are in: Home / Recipes / Mrs. G's Italian Plum & Cointreau Jam Recipe
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    Mrs. G's Italian Plum & Cointreau Jam

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 21, 2014

      Awesome, love it! I halved the recipe because I only had 2 pounds of plums, and I used raw cane sugar. Maybe it's because of that, but there was no foam at all. Also I chopped the plums up before cooking because I don't have such a sieve. They broke down nicely and I just added lemon juice and sugar, continued boiling, added the liqueur and voila! Thanks for sharing this wonderful recipe :)<br/>Made for CQ 2014

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    • on September 13, 2014

      Oops! One last thing I wanted to add: I made 2 batches tonight, both without any butter and there was very little foam that needed to be skimmed off the top. Makes about seven 250 ml jars of jam with 4 lbs of whole raw plums.

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    • on September 28, 2008

      This jam recipe is awesome! My husband and I made 2 batches in 2-1/2 hrs., using Italian plums from our son's tree. We didn't use coarse food mill; we quartered the plums and it worked very well. The jelly test worked great. We don't like our jam too runny so we added (1) 85 ml envelope of Certo Liquid. We added after removing from heat. Don't be discouraged about it being too messy; wasn't bad. Ate some this morning with toast, and it was delicious with the right consistency for us. Try It! Enjoy!

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    • on August 10, 2008

      One of the best jams. Delicious. Changes: I have the same book at home and it is priceless. I added same amount of water as in book, a quarter cup less sugar and a little less lemon juice and less grand marnier (instead of cointreau). Gorgeous red colour. I used damson plums. Fabulous. I am making more. Linda

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    • on September 24, 2007

      This jam has a gorgeous color and a wonderful flavor!! I used more water than you did (went by the original recipe--I have the same cookbook--and used the full 2 cups) but I took your advice and cut the sugar to 3-1/2 cups and it turned out plenty sweet. I didn't have much foaming (didn't add any butter) and not much spatter, either. I did cook it a little longer--more like 20 minutes--and then processed for 15 minutes in a boiling water bath. It's jelling nicely. I think I'll have to make more of this one before the plums are all gone!

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    • on November 04, 2006

      This sounds so good!! I have never canned and I am middle-aged!! LOL I have deceided that it is about time, so will definetly be trying your recipe when the timing is right. thank you so much!! Love, Becky

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    Nutritional Facts for Mrs. G's Italian Plum & Cointreau Jam

    Serving Size: 1 (2769 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 610.2
     
    Calories from Fat 24
    85%
    Total Fat 2.7 g
    4%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 14.3 mg
    0%
    Total Carbohydrate 152.0 g
    50%
    Dietary Fiber 4.2 g
    17%
    Sugars 146.8 g
    587%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    orange liqueur

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