Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving
Jam-making can feel like bottling sunshine, isn't it? If you're looking for a simple, yet utterly delicious, plum jam recipe that skips the stress and tastes of pure nostalgia, you've landed on the right page. This is not just a spread for toast; it’s a jar of concentrated festive cheer! With a simple hint of natural pectin and just the right amount of tang, this easy plum jam is the perfect homemade gift or a luxurious addition to your holiday breakfast table. Get ready to stir up some magic and boost your kitchen confidence!
ORANGE MARMALADE
This gorgeous brightly hued Orange Marmalade is loaded with fresh citrusy flavour
and a wonderful texture. This Jam is quite easy to make and has no
preservatives or artificial pectin in it. This recipe is for a small
batch prepared with just a few Oranges. The best thing about this
preparation is that it yields you with a Fresh & Sweet Orange Marmalade full of texture and do not forget, your kitchen would be overwhelmed with a wonderfully addictive citrusy aroma.
Marmalade, though similar to Jam or a Jelly, when prepared with Citrusy fruits comes to be called as Marmalade. Well, In the Old French language, an orange was referred to as a 'marmalatice' & In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (looks like a pear, ripe quince fruits are hard, tart, and astringent). The words'marmalatice' &'marmelada' combined together to form a word'marmalade.'
While writing this post, I remember the lines about Orange Marmalade from Dan Brown's Novel Digital fortress -
- The patio, Jardin de los Naranjos, was famous in Seville(Spain) for its
twenty blossoming orange trees. The trees were renowned in Seville as
the birthplace of English marmalade. An eighteenth‑century English
trader had purchased three dozen bushels of oranges from the Seville
church and taken them back to London only to find the fruit inedibly
bitter. He tried to make jam from the rinds and ended up having to add
pounds of sugar just to make it palatable. Orange marmalade had been
born.
***The word Naranjos which means Orange Trees in Spanish, reminded me that in Malayalam we call Lemons, Naranga and could be that the word would have been derived somewhere from either of the word???
ORANGE MARMALADE
The patio, Jardin de
los Naranjos, was famous in Seville for its twenty blossoming orange
trees. The trees were renowned in Seville as the birthplace of English
marmalade. An eighteenth‑century English trader had purchased three
dozen bushels of oranges from the Seville church and taken them back to
London only to find the fruit inedibly bitter. He tried to make jam from
the rinds and ended up having to add pounds of sugar just to make it
palatable. Orange marmalade had been born. https://digitalfortress.bib.bz/chapter-98
Well coming back to Marmalades, it is usually made with Citrus fruits like Oranges, Lemons, Kumquats, Grapefruits etc., ThisMarmalade recipe is made withthe citrus fruit peel. It has an aromatic sweetness without the bitterness as it is commonly known for.
Marmalades are mostly made with fruits like orange, kumquat, and
grapefruit.
This homemade orange marmalade is a wonderful combination of sweet and
bitter taste, and it has a fresh, addictive aroma. With a little bit of work, time and patience you would have a jar or two full of orange deliciousness.
This recipe is similar to all other marmalade recipes, but I have used the Peels for the texture & without the bitterness of a traditional marmalade. Traditional marmalade recipes call for removing the peels and then boiling it once or twice and then again to removing the zest from the white pith etc., & etc., It seemed to be tedious according to me. So went with an idea of just peeling off the zest with a vegetable peeler, then I cut off the ends of the oranges, & removed the white pith. The next step is to cut the oranges into sections, removing the membranes & seeds.
Pectin is one main ingredient in the preparation of Jam, which
helps to thicken the Jam. The membranes and seeds of the oranges acts as a natural pectin. And I have used the Seeds and membranes to add the natural pectin to the
Marmalade by tying it up in a muslin cloth. So I
have not used any Pectin powder in the recipe, you may just have to boil
the jam a little longer with the membranes and seeds tied up in a muslin cloth. This way, you can make sure that the marmalade is Sweet and not bitter.
And with the Peels in it, it is full of texture. I know, the steps take a bit of time & needs patience, but it's worth the work.
ORANGE MARMALADE
Also, I
have not used any preservatives in this Orange Marmalade. I made only a small
batch with just 4 Oranges, which yielded about 250-300 Grams of Marmalade. And as I live in a humid place, and as there are no preservatives in this recipe, I leave them in the refrigerator. Refrigerate it and consume within a months time.
It tastes great over a toast, or spread it over your favourite
bread or for a real treat have it with some warm croissants. I could just
have a slice of toast, slathered with my homemade Orange Marmalade for my breakfast and waiting for a good piece of Croissants to slather it on it. This Orange Marmalade could be used to fill layers of a cake or in
thumbprint cookies. I usually add a teaspoon or two of Orange Marmalade
while beating up my Christmas Fruit Cake and with all homemade goodies
for the cake, this orange marmalade too lined up the suit.
Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM
Preparation Time -
HOW TO MAKE ORANGE MARMALADE - HOMEMADE ORANGE MARMALADE
ORANGE MARMALADE
INGREDIENTS:
For Orange Marmalade:
Oranges - 3 No's
Sugar - 3 Cups Water - 2 Cups
METHOD:
Wash and dry the oranges.
Using a sharp vegetable peeler or paring
knife, peel the Orange zest. Make sure that you do not peel it with the white pith underneath it, which makes it bitter.
Cut the zest into thin strips and keep them aside.
Cut off the ends of the zested oranges. Then remove the thick white pith from the oranges. Discard the ends and the white pith.
Cut out each segment between the membranes from the peeled oranges.
Squeeze any left out juice from the membranes and add the juice into the segmented oranges.
Save the membranes and the seeds.
Tie them up in a clean muslin cloth into a 'potli' like bag and keep it aside. This is the Pectin Bag.
Now in a heavy bottomed pan combine the thin strips of orange strips, segments and juice.
Pour in the water and add in the Sugar.
Bring this to boil, stirring until the sugar dissolves.
Once the sugar is completely dissolved, stop stirring.
Let it cook on a medium low flame for about 15-20 minutes.
Add the "pectin bag" to the pot and cook the mixture until it boils.
Meanwhile, place a couple of small plates in the freezer to chill.
Cook the marmalade until it turns like a jelly. Be patient, this can take quite a while. Do not stir.
Put a dollop of the marmalade on a chilled plate. Swirl the plate to
spread the marmalade and gently drag a chilled spoon through it.
If the
marmalade is set, the spoon will leave a trail, and you'll still be able
to see the plate where you dragged the spoon.
If it has set, then remove the pectin bag.
Squeeze out any extra marmalade sticking on to the pectin bag and then discard the bag.
Switch off the flame and hold it for about 5 minutes on stove top.
Mix well until the zest is evenly spread through the marmalade.
Use a ladle to transfer the marmalade into the clean & sterilized jars.
Ladle the hot marmalade into clean and dry, sterilized jars.
Allow it to cool and then cover the jars tightly before refrigerating.
ORANGE MARMALADE
NOTES:
Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time.
Can also add a teaspoon of pectin powder, few drops of Orange food colour and artificial orange essence if you prefer.
Adjust the amount of sugar to suit your sweet tooth.
This marmalade recipe is without any artificial colouring, pectin powder and preservatives.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze the marmalade, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head. If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity. Well, so is the popularity of this amazingly big fruit in God's Own Country. Least to mention the variety of dishes made out of this fruit. Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.
JACK FRUIT
Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it. Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own. It was always done by my husband, who happened to be busy, couldn't extend a helping hand. So, as they say, there's always a first time - I got into action and with all effort and preparation. In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.
JACK FRUIT
My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve. Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu. Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery. It is a kind of preserve which could last for up to a year, if done properly. Yet another Summer treat with locally available seasonal fruit.
Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce. And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season.
Add Jaggery into the Water, boil this on a high flame for few minutes.
Lower the flame and boil until the Jaggery syrup thicken slightly (honey like consistency).
Then switch off the flame & strain for any impurities.
Meanwhile, deseed and chop half the amount of Jackfruit pods into small pieces.
Then grind the remaining jackfruit into a paste and keep it aside.
In a heavy bottomed or a non-stick pan (preferably a bronze Uruli), gently pour in the Jackfruit paste & the Jackfruit slices and give a quick stir.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Cook this on a medium-low flame until all the water content in the Jackfruit paste is removed, and it is cooked through. Stir at regular intervals.
Now, pour in the Jaggery syrup and cook this on a low flame.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Sprinkle Cardamom & Dry Ginger powder and give a quick stir.
Stir it at regular intervals, scraping off the sides, and cook until the mixture turns thick.
The idea is to dehydrate the mixture. It would turn out into a Jam like consistency.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Pour in the Ghee and mix well. Let it sit on a very low flame for about 3–6 minutes.
Once you get the desired consistency, switch off the flame and allow it to cool down.
Ladle it out into clean and dry, sterilized jars.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
NOTES:
For best results, choose well ripen & fresh Jackfruit for making this Chakka Varattiyathu.
Use a heavy bottomed or a non-stick pan, I prefer to cook this in a bronze Uruli.
Care should be taken while boiling the Jaggery syrup along with jackfruit purée. The mixture tends to bubble and splutter. Keep out your hands at a safe distance while stirring the mixture.
Add in the ghee once the Chakka Varttiyathu starts to thicken. Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.
Adjust the amount of Jaggery to suit your sweet tooth. I have used 11/2 Cups of Jaggery in this recipe.
Adding Cardamom & Dry Ginger Powder is purely optional.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
Stays good for up to a year.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You
can also freeze Chakka Varattiyathu, but make sure to leave a little
space at the top of the jar, as it expands in the freezer.
Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.
APPLE JAM
This gorgeous golden hued Apple Jam is filled with fresh apple flavour and a wonderful texture. This Jam is quite easy to make and has no preservatives or artificial pectin in it. This recipe is for a small batch prepared with just a few Apples. The best thing about this preparation is that it is a quick process and won’t overwhelm your kitchen. All the more, it was ready within minutes.
I was in the process of cleaning out my refrigerator, and it is a usual process whenever I travel away from home. I leave just a few items which can last long and which I would need immediately when I come back. There I found few apples and some fruits lying in my fruit basket. As I was leaving home the next day, I had no choice of using them all up within an evening. My thought gave a path to the idea of APPLE JAM with the apples and a Mixed Fruit Jam with other fruits. I searched through my cook books for the long forgotten recipe with strong reminiscent of memories.
Should have been long enough I prepared this jam, may be around 12 years. But the flavour of the Jam still lingers on my tongue and thoughts, some recipes leave a strong note through my memories, and this dish is surely one among them. It reminds me of steamed apples my Mom gives me for breakfast during my school days.
I have used two Granny Smith and 4 Fiji Apples in this recipe. We can all the more use any variety of locally available apples. But be aware that the result may, of course, behave differently. My Jam came out with a perfectly expected texture with its wonderful golden colour.
Pectin is one main ingredient in the preparation of Jam, which helps to thicken the Jam. Apples have a lot of natural pectins. So I have not used any Pectin powder in the recipe, you may just have to boil the jam a little longer. But make sure not to skip the lemon juice, though, because that helps prevent the apples from turning brown. Also, I have not used any preservatives in the Jam, as I have made only a small batch of it. Refrigerate it and consume within a months time.
It tastes great over a toast, or spread it over your favourite bread or for a real treat has it with some warm croissants. I could just have a slice of toast for my breakfast and I left the Jam bottle in the freezer, to last a bit longer when we come back after our holidays.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
