Plum Jam
Homemade Plum Jam
Makes approximately 4 jars
Ingredients
- 1 kg ripe plums, pitted weight
- 500–600 g 2:1 jam sugar
- Juice of 1 lemon
- 1 tsp vanilla extract or ½ vanilla pod
- Optional: ½ tsp cinnamon
Method
Cut the plums into small pieces and place them in a bowl with the sugar and the lemon juice. Leave the plums in the fridge overnight. The next day put the prunes in a pan, simmer gently for about 10 minutes, until the fruit has softened.
To check if the jam is ready, spoon a small amount onto a cold plate. Leave it for a minute, then push it gently with your finger. If it wrinkles slightly and has started to set, it’s ready.
Pour the hot jam into clean, sterilised jars, seal immediately and leave to cool.
A little twist: Plum jam is delicious with aged cheese, Brie, goat’s cheese or pâté, making it perfect for meeting lunches. For something a little different, add star anise, fresh ginger or a small sprig of rosemary while cooking.
Pruimenjam
Voor ongeveer 4 potjes:
- 1 kg rijpe pruimen, ontpit gewicht
- 500–600 g geleisuiker 2:1
- sap van 1 citroen
- 1 tl vanille-extract óf ½ vanillestokje
- optioneel: ½ tl kaneel
Snijd de pruimen in stukjes en doe ze met de suiker en citroensap in een ruime kom en laat de pruimen een nacht in de ijskast staan. Doe het pruimenmengsel de volgende dag in een pan en laat ze ongeveer 10 minuten zachtjes koken, totdat ze mooi zacht worden.
Doe een klein lepeltje jam op een koud schoteltje. Wordt de jam na een minuut mooi dik en rimpelt hij wanneer je er met je vinger doorheen gaat? Dan is hij klaar.
Schep de hete jam in schone, gesteriliseerde potjes, sluit ze direct en laat afkoelen.
Lekker voor meeting lunches: pruim combineert heel goed met oude kaas, brie, geitenkaas en paté. Je kunt ook een accent geven met steranijs, verse gember of een klein takje rozemarijn tijdens het koken.
Strawberry and Basil Jam
Ingredients
1 kg fresh strawberries
800 g sugar
1 lemon
10 g basil
Method
Rinse the strawberries in a colander under cold running water. Cut away the green calyx and slice the strawberries in half. Place them in a heavy based pan.
Add the sugar and the juice of the lemon. Bring the mixture gently to the boil, making sure the sugar dissolves before the mixture boils. Once the it starts boiling, remove the strawberries with a slotted spoon and place in a bowl. Boil the sugary mixture until it reaches about 105° C on a sugar thermometer. If you don't have a thermometer, another way to test if the jam is ready is by placing a saucer in the freezer until cold. Spoon a little of jam on the saucer and return to the freezer until the jam is cold. Run a finger through the jam - if it hold itself and wrinkles, you know that it has reached the right temperature.
In the meantime, place a few jars in a 180° C oven until heated through and sterilized, about 10 minutes. Allow them to cool slightly.
Return the strawberries with the basil to the pan and bring to the boil. Taste to see if enough basil flavor has infused through. Remove the basil and ladle the jam into the jars. Seal with the lids and turn the jars upside down to cool. This helps with the air pocket and ensures good distribution of the fruit. Allow to cool completely before using.
The jam can be kept, unopened for at least 6 months. Refrigerate once opened. These also make fantastic gifts to give away to family and friends.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Jam Doughnut Muffins
Ingredients
140 g castor sugar, plus 200 g extra for dusting
200 g plain flour
1 teaspoon bicarbonate of soda
100 ml natural yogurt
2 large eggs, beaten
1 teaspoon vanilla extract
140 g butter, melted, plus extra for greasing the tin
12 teaspoons raspberry or apricot jam
Method
Heat an oven to 180 C. Lightly grease a 12-hole muffin tin.
Place 140 g sugar, the flour and bicarbonate of soda in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug's contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to the touch. Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the sugar.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
