Vickys Plum Jam with Add-In Variations GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys plum jam with add-in variations gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders Great recipe for Vickys Plum Jam with Add-In Variations GF DF EF SF NF. Wash and halve the plums leaving the. Vickys Asian-Style Plum Sauce, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Seeing as Jack loves the Thai sweet chilli sauce I made, I thought I'd try and make a plum sauce.

Vickys Plum Jam with Add-In Variations GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Vickys Plum Jam with Add-In Variations GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have vickys plum jam with add-in variations gf df ef sf nf using 3 ingredients and 7 steps. Here is how you cook it.

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The ingredients needed to make Vickys Plum Jam with Add-In Variations GF DF EF SF NF:
  1. Take 1350 grams plums (3 lbs)
  2. Make ready 425 ml water
  3. Make ready 1350 grams white granulated sugar (3 lbs)

The kids asked for sweet potato pie but I didn't have enough ingredients to make the pastry for it. I do have a crustless version but instead I decided to use up the flour that I did have on hand and make a sweet potato crumble with. A delicious fruit jam, known as plum butter, to spread on warm bread, toast or scones. You can also use it to sandwich a sponge cake.

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Steps to make Vickys Plum Jam with Add-In Variations GF DF EF SF NF:
  1. Wash and halve the plums leaving the stones in. I like to crack some open and add some of the kernels found inside them here. The stones also contain pectin which helps the jam set. We'll skim the jam later so don't worry about leaving the skin on and stones in
  2. Put the plums, kernels and water in a pan and simmer for around half an hour until the fruit is soft and liquid has reduced a bit
  3. Add the sugar and keep stirring well to dissolve. Boil rapidly until the setting point is reached, skimming the top as required to remove the stones and skin
  4. To check the setting point, pour a teaspoon of the jam onto a cold plate. If the jam wrinkles when you push it along with your finger, that's it ready. If not, keep boiling but check again in a few minutes
  5. Have sterilised jars ready.Wash them in hot, soapy water then put them in the oven on the lowest setting for 15 minutes. Pour the jam while still hot into the warm jars. Fill to a half cm from the top. Put a circle of wax paper on top, then a dampened piece of cellophane held in place with an elastic band if you don't have a lid. Otherwise just the wax paper and lid.
  6. Label with the date. Makes around 2kg / 5lbs of jam
  7. Variations: Add 12 tsp ground ginger or 1⁄2 tsp of dried lavender flowers (or to taste). Try swapping out half of the plums for apples. Swap half of the plums for 450g / 1lb figs, the zest and juice of 1⁄2 an orange and 1⁄2 a tsp each ground cloves and ground cinnamon (reduce water by half). For a lovely autumn/winter spiced plum jam like shown in this photo, add 3⁄4 tsp ground cinnamon and a pinch of ground nutmeg

A delicious fruit jam, known as plum butter, to spread on warm bread, toast or scones. You can also use it to sandwich a sponge cake. A lovely way to preserve the flavour of local plums for enjoyment year-round. 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.

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