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Plum & Orange Jam
Wed 18-Sep-13
9:03 am
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mauramac
Kent

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Has anyone made plum & orange jam using the flesh of the oranges as well as the juice & zest?

I have a few precious Victoria plums to use - probably the last from my sons tree for this year and want to make the most of them. I only have about 750g so wanted to pad the quantity out and fancied adding orange flesh but as usual not too sure if it will work.

I have found a couple of recipes on  t'internet that use the flesh so know roughly what to do but before I get going was just curious to know if anyone else has tried this (just in case the combination/texture doesn't work). Don't want to face the son & daughter in law if I waste their pride and joy as the Vics are their favourite fruit.

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Thu 19-Sep-13
7:29 am
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Rob12
London, UK

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I have made blood orange jam but must admit did not like the look of the 'strings' that the flesh has left in the jam.  Might (just for the look of it) be an idea to simmer the oranges, strain the juice and add that to your Victoria plums to make up the jam?

Thu 19-Sep-13
8:06 am
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mauramac
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Thanks Rob - I have seen a recipe for that one - must admit I was a bit worried about the appearance but it does say to simmer orange flesh and peel for 10 mins before adding to plums so maybe could strain it through then (if I bother at all).

Hmmm - maybe this isn't such a good idea what_the_heck

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Thu 19-Sep-13
10:16 am
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Rob12
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I think your flavour combination is spot on and it is worth the effort.  You will get a prettier jam if you strain the orange flesh out however you could (if you have the energy) very finely peel and julienne the orange peel, simmer soft and then add into your jam when setting stage is reached.  So it has a visible contribution from the orange.

Thu 19-Sep-13
10:40 am
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mauramac
Kent

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My plum jam is usually quite thick and I'm not sure the peel would work through it. I often just add orange juice to plums when cooking them to start off the jam process but I was just curious about trying to pad out the quantity this time by adding some orange flesh. However, if it does go a bit stringy then I wouldn't like that.

Maybe I'll just add pears - have some of those to use up as well smile

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Sat 21-Sep-13
10:13 am
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Terrier
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plum and pear sounds a nice combination, or why not just chop up a couple of cooking apples, they will pad it out without impairing the flavour too much. I often add them to 'expensive' fruit to make it go further.

Sat 21-Sep-13
10:25 am
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mauramac
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Well thats what I am going to do Jan - I made some before that was Plum, Apple & Pear and apparently it is called Dumpsie Dearie Jam in some parts of the country. It actually sold really well so I'll fall back on that recipe for now.

I'll experiment another time - but not got the energy right now frown

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Sat 21-Sep-13
11:04 pm
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KateUK
uk

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PLUM GUMBO

3lb Plums

2 Oranges

19oz Raisins

3lb Sugar

Cut the plums into small pieces.Cut the oranges into thin slices,removing pips.Chop raisins.Put all fruit ino a pan with teh sugar and heat gently,stirring until the sugar is dissolved.Bring to boiling point,and simmer until the consistency is like marmalade.Cool slightly,pour into hot jars and seal.

This is a Mary Norwak recipe and is a fabulous Winter treat - really great with added apple in pies...

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Sun 22-Sep-13
8:54 am
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Xahha
Suffolk

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Can't beat a good Mary Norwak recipe- picked up a copy of her Jam making book in a sale at WH Smith, Cambridge Railway Station - I think it was 25p or something like that- not long after coin Decimalistion came in.

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Sun 22-Sep-13
12:54 pm
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mauramac
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Thanks Kate - I have made a note of that recipe for next time - sounds really nice. I've not heard of Mary Norwak (unusual surname).

Richard saw a special offer on mangoes so bought 3 of them and we have used them to make a spiced mango & plum chutney this time as I'm hoping for some more plums later this week and can try your recipe then.

http://uktv.co.uk/food/recipe/aid/654702

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