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4
Ingredients
3 jar(s)
jam
- 1000 grams plum flesh, any type, skin on, washed, stones removed
- 300 grams sugar, whatever you type you use
- Juice of a lemon
- half teaspoon ground cinnamon, optional
- half teaspoon ground cloves, optional
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6
55min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 31
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5
Recipe's preparation
- 1. Wash plums and cut in half to remove the stones
2. Place all the ingredients in the bowl, including spices if using.
3. Mix for 10 seconds on Speed 9 to puree.
4. Cook for 45-60 mins on Varoma temperature, Speed 2, with your Basket on the lid to prevent splatter.
5. Test a spoonful on a cold saucer to see if Setting point has been achieved to your liking.
6. Pour hot jam into sterilized jars (it will make 2-3 jars depending on the size of them). Use your lid as a funnel to pour into jars without spilling.
7. Store in your pantry until opened. Store in the fridge once opened.
10
Accessories you need
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Simmering basket
buy now
11
Tip
I always use jars with metal lides that the button sucks in when sealed.
Will keep in a cool dark place for a year if properly sealed.
Heaps of hints and tips on my Facebook page//www.facebook.com/KirlsThermoUpdates/posts/1047435158640537
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI have made this recipe a few times now and it is...
I have made this recipe a few times now and it is an excellent recipe. I have discovered the type of plums I use makes a difference to the consistency. Really ripe plums makes the jam a bit more liquidy and very firm plums is a bit stiffer consistency. Thank you for sharing a really great recipe.
I made this recipe three time today in my TM5! The...
I made this recipe three time today in my TM5! The first time I followed the recipe exactly. I then tweaked the spices to taste by reducing them and adding a bit more sugar. I used 1.25kg of satsuma plums, 480g sugar, juice of a lemon, 1/4 tsp cinnamon and 1/8 tsp ground cloves. I use Rawleighs brand spices and they are very strong. A wonderful recipe!
Really tastey jam - I love the spices. I have used...
Really tastey jam - I love the spices. I have used this recipe half a dozen times. The 45min cook time, however, was too long for my plums as it made it too hard and difficult to spread when set. I increased the ingredients 25% and cooked for 45mins and the texture was perfect.
Loved this jam - will definitely make this again...
Loved this jam - will definitely make this again
Thankyou
(No Subject)
Great jam, I always add the spices.
And thanks for the tip: "Use your lid as a funnel to pour into jars without spilling.", never thought about it.
Susanne
Sorry, forgot to rate!
Sorry, forgot to rate!
Really nice jam, thanks. I used blood plums,...
Really nice jam, thanks. I used blood plums, didn't add the spice. It's quite a tart jam so I think I'll add the spices next time. Recipe made 3 small jars which will be given away for Xmas.