By Mrs Goodall on August 31, 2006
Photo by Mrs Goodall
Photo by Mrs Goodall
"We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Easy Plum Sauce. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly."
Serving Size: 1 (2769 g)
Servings Per Recipe: 1
"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"
"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."
"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!"
"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"
"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!"
"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"