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spiced PLUM and orange Amaretto JAM Recipe
by Foodessa

spiced PLUM and orange Amaretto JAM

Juicy PLUMS almost didn’t make it into what turned out to be a delicious unique jam. How could it not be unique? Amaretto -- Cinnamon -- Orange -- Vanilla. Need I say more?

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Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
Cook time: Servings: 6 cups


  • . > (American / Metric measures)<
  • . 6 cups [about 4lb / 2kg...(40-45)] ripe, plums *
  • . 1/2 cup (120ml) orange juice
  • . 3 cups (330g) granulated sugar
  • . 1 medium cinnamon stick
  • . 1/2 cup (120ml) Amaretto liquor **
  • . 1 tbsp. (15ml) pure Vanilla extract
  • .
  • . * Plums are naturally high in pectin so there's no need to add any commercially made pectin for this recipe. Tip: Although, it is important to use firm, ripe is equally important that the over-ripe is not used when making jam. This latter will inevitably spoil your labours.
  • .
  • . ** Non-alcoholic version: Replace the liquid quantity with either apple / peach / pineapple juice or plain water. If possible, also add 1 tbsp. (15ml) of almond extract.


  1. . Wash the plums. Cut to extract the stones. Afterwards, chop the unpeeled plums or use a food processor and pulsate the plums until they appear lightly chopped.
  2. . In a medium-large pot, combine all the ingredients except for the Amaretto and the Vanilla. Heat on MED-HIGH while blending well for about 5-10 minutes or until a surface boil appears. Add the Amaretto and Vanilla and then lower the heat to MED-LOW for about another 40 minutes. Stir occasionally to make sure the jam doesn't burn.
  3. . If there is some accumulating foam, just skim some of it off. Avoid overcooking the jam. Check that it has reached the 'gel stage' by placing some jam onto a dish. Once cooled, it will be thick and won't leak down the plate. Jam is ready for immediate jarring. Discard the cinnamon stick.
  4. . > FILLING THE JARS: With the funnel in place, quickly ladle the jam into the sterilized, hot jars. Remember to leave a little 'headspace' of about 1/4 inch (0.5 cm) at the top to allow for possible expansion. Use a non-metallic tool to remove any air bubbles from the jar. Cover all jars with the hot sterilized disc and seal lids finger tight. Do not force the tightness. Place the jars at your pre-planned 'resting station'. Let them cool naturally, undisturbed for about 24hrs. If the bands of the jars loosen, gently re-tighten them very lightly.
  5. . You'll know if the proper seal has taken place by noticing the downward curve placement of the surfaces. All there's left to do is to label the jars. Store them in a cool, darker area of your pantry OR follow my TIP mentioned in the 'NOTES' section by placing jars in the freezer. It is usually best to consume the jam within the period of 9-12 months to enjoy its quality.
  6. . ATTENTION: Sometimes, as well as we think we've done in the process of making preserves, some things could have gone wrong. If unfortunately the jam has not fully succeeded during the jarring process, you will, after a while witness mould developing on the jam's surface. If so, don't take chances, throw out the jam. Since some of the mould penetrates deeply, the toxins spread quickly.
  7. My TIP: Although unopened jam preparations should probably be kept in the pantry, I keep mine in the freezer until I'm ready to use it. It thaws very quickly in the refrigerator. This way, I eliminate the off-chance that something could have possibly gone wrong. It's really a personal safety guard I decided to put in place a while ago, especially when having decided to decrease the sugar content substantially.
  8. . Flavourful wishes from Claudia's