Ingrédients pour Mrs G's Italian Plum Cointreau Jam
- 34 pounds Italian plums
- 2 cups water
- 1/4 cup fresh lemon juice
- 6 cups granulated sugar
- Orange Liqueur
- 1 tablespoon unsalted butter
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Comment préparer Mrs G's Italian Plum Cointreau Jam
- **Prepare the Plums:** Rinse, drain, and pit approximately 34 pounds of Italian plums.
- **Simmer the Plums:** In a large, shallow pan, combine the pitted plums with 2 cups of water. Bring to a fast simmer, stirring frequently, for 30 minutes. This allows for evaporation and softens the plums.
- **Puree the Plums:** Once soft, press the plums and their cooking liquid through a coarse food mill to create a smooth puree.
- **Combine Ingredients:** In a large preserving pan, combine the plum puree, 6 cups of granulated sugar, 1/4 cup of fresh lemon juice, and 1 tablespoon of unsalted butter (to reduce foaming).
- **Dissolve the Sugar:** Stir over medium-high heat until the sugar is completely dissolved.
- **Boil the Jam:** Bring the mixture to a brisk boil. Cook for 10-11 minutes, or until the jam passes the jelly test (see tip below).
- **Add Cointreau:** Stir in 1/2 cup of Cointreau and cook for an additional 2 minutes.
- **Jelly Test:** To test for doneness, place a small chilled plate in the freezer. Spoon a small amount of hot jam onto the plate and return to the freezer for 30-60 seconds. Run your finger through the jam; if it doesn't immediately fill in, it's ready.
- **Prepare Jars:** Wash and sterilize your canning jars and lids. Heat the jars and lids in boiling water for at least 10 minutes (jars upside down, lids submerged).
- **Fill the Jars:** Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace.
- **Seal the Jars:** Wipe the jar rims with a clean, damp cloth, apply the lids and rings, and tighten securely. Invert the jars for 5-30 minutes to check for a seal (the lids should pop).
- **Cool and Store:** Turn the jars right side up and allow to cool completely. Cover with a towel. Any unsealed jars should be refrigerated and used promptly.
- **Note:** This method is suitable only for high-acid, high-sugar fruit jams. Do not use this method for other foods. The boiling jam will splatter; wear long sleeves and an oven mitt while stirring, and consider covering your stovetop and nearby areas with foil.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
587g
Fat
6g
Carbs
50g
