Plum jam with spices

Plum jam and spices: a tasty and versatile jam, great on toast, as a filling for cookies and tarts, But even with cheese or blue cheese, made with plums, the red wine, ginger and lots of fragrant spices. For the recipe I was inspired by a number of Italian cuisine, but I decreased the sugar doses, replacing the cane with that soft cane embellished with molasses, and by adding ginger and orange zest. The result is an aromatic and spicy Compote, with a ' from ', He perfumed the whole kitchen leaving me a reminder of summer, What plums, and a harbinger of autumn, the heat of the spices. The downside is that you really have to do, now there are hardly any plums…

If you love jams and marmalades try apricots and vanilla, cherries, oranges of Ribera or strawberries and ginger. But remember: only seasonal fruit!

Ingredients for 12 jars of 200 milliliters each:

  • 3,5 pounds of yellow-fleshed Red Plums
  • 1,2 pounds of sugar cane with soft treacle (1,3 or even 1,4 If you use that does not with added molasses, that is less sweet, and also check out the sweetness of the plums)
  • 500 milliliters of red wine (the good kind, I recommend)
  • 4 cloves
  • a piece of fresh ginger by 3 centimeters
  • 2 cinnamon sticks
  • zest of an orange

Wash the plums, remove the core and ripping them apart. Put them in a pot (the same where you will cook later), with cinnamon, The cloves, grated ginger, soft orange zest and sugar cane. Mix everything and let it soak for an hour. Spent time, put the pot on the heat and bring the mixture to a boil, leaving Simmons on medium heat for 30 minutes, stirring occasionally. Then add the wine and let it cook for an hour and a quarter. The Jam will begin to thicken and form a dense and syrupy liquid. Will be ready when, by pouring a spoon on a saucer, After a few minutes it will become dense. Remove the jam orange zest and cinnamon sticks.

Pour the jam into jars, filling them up to 1 cm from the edge, close firmly and flip the jars on a plane: Like this, with the steam produced by heat jam, It will create a vacuum. Allow to cool completely, better if all night, and the next day by inverting the jars you find a slight depression in the center of the lid, that will confirm a successful vacuum. You can keep the jam jars for a year in a cool, dry and, When you open them, Remember to store them in the refrigerator.

THE ALTERNATIVE: apricots and vanilla, cherries, oranges of Ribera or strawberries and ginger

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14 comments

Lucia August 14, 2015 at 10:09

ADA are a volcano of ideas! Thanks for your recipes. The plum jam is my favorite and so must be amazing spiced!

Reply
Ada Parisi August 14, 2015 at 13:12

Lucia thanks! It is also my favorite! Let me know if you like! Hugs and happy holidays! ADA

Reply
Sandra September 12, 2014 at 18:44

Hi Ada
I just did the plum jam and ginger and tomorrow I get to do it with your recipe enriched of other spices.
Would you have any other recipe for jam to do at this time but especially “unusual” as this?
Thanks!!!

Reply
Sicilians creative in the kitchen September 13, 2014 at 15:25

Hello Sandra, NET are the strawberries and ginger, Although strawberries are season passes. In addition, There is that of apricots and vanilla. Both these fruits (strawberries and apricots) You can replace them with peaches. You could also try a fig jam and almonds: same procedure as those of apricots and vanilla, but with less sugar, especially if the figs are very sweet.

Reply
MIRIA September 9, 2014 at 23:11

GOOD EVENING ADA,
I FOUND YOUR RECIPE AND I'M COOKING
FROM THE COMMENTS READ SARA’ DELICIOUS OR AT LEAST
I HOPE SINCE I AM NOT GOOD IN THE KITCHEN BUT THERE
I try.
THANKS FOR THE RECIPE MIRIA

Reply
Sicilians creative in the kitchen September 10, 2014 at 23:59

Ciao Miria, I'm sure you're good in the kitchen. This is one of my favorite jams. Let me know. Hi Ada.

Reply
Nicola October 8, 2013 at 18:15

Good afternoon,
I made jam with your recipe.. It is exquisite. the scent after 3 days still exists.. Thank you for your delicious recipes…
I just wanted some advice.. How can I scrape the stainless steel regret where I did boil prunes.???
Thanks… Nicola

Reply
Sicilians creative in the kitchen October 8, 2013 at 18:31

Hi Nicola, Thank you and welcome to my blog! I'm glad you've enjoyed the jam and you are right, the scent of spices is persistent!! For the thorny issue of the pot, fill it with water and vinegar and let boil for long: You'll see that come off everything. Let me know, ADA

Reply
Valentina October 2, 2013 at 12:59

I keep getting one that hasn't ever made a jam (shame! 😀 ) but I am always enchanted in front of your and I plan to fix it ASAP! Your must be delicious, with spices and red wine makes me crazy… I have to try it, Meanwhile, unless all 😉 A big kiss and congratulations, Have a nice day! :** <3

Reply
Sicilians creative in the kitchen October 2, 2013 at 13:02

Hello Vale! I confess that this is my first jam! Then put up with me will it take you one minute: Already I imagine one of your fabulous cakes with jam produced by you! Ada Kisses

Reply
Giulia October 2, 2013 at 11:47

uhh you know this jam always reminds me of my grandmother mary!! a must! your looks very delicious, me the sign!

Reply
Sicilians creative in the kitchen October 2, 2013 at 12:41

Hello Giulia! Thanks! My grandmother made her… some’ less spicy indeed but i love strong tastes! A hug, ADA

Reply
Silvia October 1, 2013 at 23:45

I can imagine the smell of spices in your kitchen…
This is one of those jams to keep in store for winter and enjoy very slowly!

Night
Silvia

Reply
Sicilians creative in the kitchen October 1, 2013 at 23:54

Hello Silvia, night owl too! and’ true between wine and spices there was a scent. The gustero’ at Christmas!!

Reply

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