Plum Jam

Wednesday, September 16, 2015

This easy plum jam is a mixture of both yellow and purple plums hence the pinkish hue. I prefer to use plums that are very ripe and soft as it is easy to prepare and cooks faster.

Another variation of this recipe that I've tried is adding in 2 cups of peaches and 2 cups of plums. I find the flavours work quite well together.

plum jam

Plum Jam

4 cups finely chopped plums
1 cup unsweetened apple or white grape juice
1 package No Sugar Needed Pectin

Wash and prepare 4 to 6 x 250 ml jars. In a stainless steel pot add the ingredients and stir pectin until dissolved. Bring mixture to a full rolling boil and stir frequently. Boil for 3 minutes and skim off foam.

Ladle into jars and return them to the pot. Make sure the jars have 1 inch of water to cover them. Cover pot and boil for 10 minutes. Remove and cool for 24 hours. Keeps for one year.

I don't bother with boiling them so I just keep mine in the fridge and they last a couple of weeks.

plum jam


Monday, September 14, 2015

It's jam week here on the blog!

Here's a marmalade recipe to start off the week. The four citrus fruits really add a great dimension to this jam. If you find the fruit doesn't soften completely, I often place the mixture into the blender and pulse until the fruit has broken down slightly.

Traditional Orange Marmalade

2 limes
2 oranges
1 lemon
1 grapefruit, small
3 cups (750 ml) water
8 cup (2000 ml) granulated sugar

Makes 7 x 250ml jars

Place 7 clean 250 ml mason jars on a rack in a boiling water; cover jars with water and heat to a simmer of 180°F/82°C.

Wash and halve the fruit. Remove the seeds. Cut into paper thin slices about 1 inch thick. Place the fruit in a large stainless steel pot and add the water. Bring to a boil then cover and boil gently for approximately 45 mins or until fruit is tender. 

Slowly add in the sugar and stir until dissolved. Stirring frequently, bring to a boil, uncovered, until the mixture begins to thicken. This should take about 1 hour. 

Ladle the jam into the jars. I don't boil my jam as I used it up quite quickly. If you wish to have it last longer, return the jars to the boiling water for 10 minutes. Make sure the jars are covered by at least 1 inch of water. 

Remove jars from water and let cool for 24 hours. Boiled jars keep for up to one year. 

Check back later in the week for another jam recipe! 

Applesauce Cake with Brown Butter Icing

Sunday, September 6, 2015

Apple season is upon us! Last week I attempted to go apple picking at Taves Apple Farm, but was thwarted by a rather large rainstorm. I was, however, able to purchase some pre-picked gala apples and thought an applesauce cake would kick off the turn towards autumn nicely.

Although this cake is delicious by itself, the brown butter icing and candied walnuts create an added autumnal feel.

Spicy Applecake with brown butter icing adapted from Joy of Cooking

1.5 cups sifted all-purpose flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/8 tsp ground mace (optional)
1/2 tsp salt
8 tbsp unsalted butter
3/4 cup plus 2 tbsp white or packed light brown sugar
1 large egg
1 cup thick applesauce (unsweetened)
1 cup walnuts

Preheat oven to 350 degrees F. Grease and flour an 9 x 2 inch round pan. Whisk together the dry ingredients. In another large bowl, beat the butter for 30 seconds then add the sugar and beat until light and fluffy, about 4-6 minutes. Add in the egg and beat. Add the flour mixture in 3 parts, alternating with the applesauce in 2 parts. Beat on low until combined. Fold in the walnuts.
Transfer mixture into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Cool and then slide a knife around the edge and remove from the pan.
Top with brown butter icing and candied walnuts (see recipe below).

Brown Butter Icing

6 tbsp unsalted butter
1 1/1 cup powdered sugar
1 tsp vanilla

Melt the butter over a medium heat. While stirring constantly, heat the butter until a deep, golden brown colour. Add in the powdered sugar and vanilla. Beat until a smooth texture and spreadable. Do not thin the mixture with liquid. Spread onto cake immediately.

Candied Walnuts

1 cup walnuts
1/4 sugar
1 tbsp butter

Place all ingredients into a saucepan over medium heat. While stirring frequently, heat the mixture for approximately 5 minutes or until the sugar has dissolved and coated the nuts. Transfer to a tray lined with parchment paper and separate the nuts and allow them to cool.