Spiced Plum Jam Recipe - Sweet and So Delicious! - Oh So Savvy Mom (2024)

FAQs

How do you reduce tartness in plum jam? ›

Continue stirring the plums and sugar until the fruit starts to turn translucent. At this time, taste for sweetness. Take a small amount of the (still liquid) jam in a teaspoon, cool and taste it. If it tastes too sour for your liking, add a teaspoon or two more of sugar and continue cooking.

European plums, aka prune plums, are mainly grown to be turned into dried plums. Their thick skins, high sugar content, and dense flesh make them ideal for drying, and best for baking and jam-making.

Plums: Use fresh, ripe (slightly overripe will work, too!) plums with firm skins and no blemishes/bruising. Any variety will work, though I love making red plum jam. Water: To bring the jam to the correct consistency.

Preserves are the thickest, chunkiest mixture of all. Instead of pieces of fruit like in jam, you'll find slices or even whole fruits in preserves. A good jar of preserves is nearly opaque and more challenging to spread, but just as rewarding when you bite into it.

If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt). As a last resort, add a pinch of baking soda to make the dish more alkaline.

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

Plum Jam – Smoked Gouda, Goat, or Cream. Apricot Jam - Grana Padano, Gran Queso, or Parmigiano Reggiano. Blueberry Jam – Stilton, Manchego, or Goat. Chipotle Jelly – Spicy Blue Cheese, Sharp Cheddar, Aged Parmesan, or Feta.

The skins completely broke down during the cooking process into a deliciously sweet jam. The skins also contain a lot of pectin, which helps the jam gel. So here's my advice: leave the skin on the plums.

If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.

Can I freeze plums to make jam later? ›

Freezing plums is as easy as can be, and the fruit wedges will last up to six months in your freezer. Use your frozen plums to make jam or preserves, add them into smoothies, or eat the wedges straight out of the freezer for a cool treat.

Homemade fruit preserves can last for up to year or even longer if it is unopened and stored in a cool, dry place, such as a pantry or kitchen cupboard. However the flavour and texture of your jam will start to deteriorate after around 6 months, even if you keep them tightly sealed.

So if you use pieces of fruit or whole berries, you are actually using less fruit than if it were mashed, or cooked to a mash and then measured, and you will get a firmer jell. Or you may have used more pectin than the recipe called for. For example, if you used Tablespoons of pectin rather than teaspoons.

Jam and jelly have virtually the same nutritional value, fruity taste, and spreadable texture. Thus, you can use them interchangeably. That said, some studies have analyzed the nutritional profile of jams after 9 months in storage and observed no significant losses in their antioxidant content.

Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.

If it's too tart, add more sugar (or honey, or maple syrup). You can add flavorings (spices, vanilla bean, booze, tea, herbs) if you want to zip things up. Or leave it plain, though I often add a pinch of salt to bring out the flavors.

How to Make Food Less Acidic. Add a fat such as butter, heavy cream, sour cream, cheese, or olive oil to coat the tongue and physically block some of the acidity from your taste buds. You might also try adding a sweetener such as sugar, honey, or maple syrup.

As you are cooking your Jam add some Lemon juice to it. How much Lemon juice depends on Ph level of your jam and how much you are making. Squeezing the juice from half a lemon should be enough to lower the Ph of one jar of jam from 5 to 4, you will need to check it to ensure you don't get botulism.