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.

Don't use overly ripe fruit. It will make your jam too runny. The pectin is concentrated in the skins, so it's a must that the skins are left on for this jam. If you are unable to find any slightly under-ripe plums, grate in 1/2 cup of sour apple skins.

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. Even if you don't like plum skin, you won't be able to tell!

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.

How do you make plum jam thicker? ›

Add pectin.

While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely.

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.

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.

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.

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.

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.

If the aftertaste is too bitter and you can't remove the bitterness from the jam, prick the oranges and boil them for about 40 minutes, drain and cover with cold water. Soak them for 12-15 hours and change the water from time to time.

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.