Margot of
Effort to Deliciousness picked
Plum Raspberry Preserves for this week's
Sweet Melissa Sundays challenge. The master preserves recipe happens to be one of my favorite recipes in the book. I use it throughout the year to make small batches of jam, without having to do any canning. This way you don't have to eat the same thing all the time. At the moment, I have lots of summer fruit in my freezer, so I can make more jam come winter time.
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| Plum jam, homemade plain yogurt (I love my Salton yogurt maker), and a fresh plum |
One of the many things I like about this recipe is that it scales well (you can make as little as a 1/4 batch) in about half an hour, from start to finish. If you're fruit is sweet, just cut down on the sugar, and if it's not sweet enough, just add more sugar. The best part about this recipe is that it uses apples as its natural source of pectin. This helps "gel" the jam.
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| The plum jam is ready to be swirled into my yogurt |
I was able to get a really good deal on plums so I made an all-plum jam. The sweet and sour notes in the plums is what made this jam interesting to me. I enjoyed that aspect a lot (my husband, not so much; he would have preferred it sweeter). The beautiful red color of the jam is striking. And whether it's served on toast, or swirled through some homemade plain yogurt, like I did, this jam will start a party in your mouth, at the very first bite. You can find the recipe on
Margot's blog. Thanks again for a great pick!
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| The perfect breakfast. Bon appetit! |
Yummy. Your yogurt looks so much better than any fruit yogurt I've ever bought from the store and I bet it tastes better too.
ReplyDeleteI love its colour, so beautiful. I've just made two jams (in small batches :)), peach and rosemary, grape and thyme, and plums and mint was going to be my next combo. I have to hurry up and get me some plums though :)) I also love my jams not too sweet.
ReplyDeleteThat jam looks absolutely delicious. Given how much I love fruit desserts, it's surprising that I don't bake with plums. I've seen so many great plum recipes lately, I'll have to start!
ReplyDeleteYou know what? I'm going to make this jam. I've always wanted to make freezer jam since my grandmother passed away. Her freezer was never without raspberry and strawberry freezer jam.
ReplyDeleteI pretty much made this because Margot picked it and you raved about it on the P&Q. I wasn't disappointed, it turned out great even though I didn't add apple (oops). Yours looks great (I also liked the sweet/tart nature of the jam). And I'm going to make your caramel turtle bars soon, IA.
ReplyDeleteWow, what a great idea! I've never actually made yogurt, i've always bought it. But i'll have to make it sometime! Yours looks a lot better than any store bought kind.
ReplyDeleteNow I want to go out and buy some yogurt! Your preserves look great.
ReplyDeleteThanks for preserving with me, Hanaa! Your breakfast looks divine, I will have to try it with yogurt soon. I really dislike flavored yogurts from the store, I only buy plain then add things myself.
ReplyDeleteYour preserves look gorgeous! And homemade yogurt to boot...very cool. I really enjoyed making this week's recipe. I am also going to freeze some summer fruit for winter canning!
ReplyDeleteLooks amazing! I'll have to try with all plum next time!
ReplyDeleteI love your all plum preserves. Homemade yogurt is wonderful too and you have your own yogurt machine! I can justd imagine the sweet with the slightly tart flavors combined. Delicious! Adorable small silver tray (is the smaller tray set on a larger silver tray?). Very pretty!
ReplyDeleteMy Grandma showed me how to use natural grape juice for grape jelly using juice stored in the freezer. I make my own chili sauce with fresh everything each year and I never make enough . . . which is used in homemade chili, my spaghetti sauce, and fast pasta dishes. Canning makes my winter life so much easier. Love all your comments supporting making homemade preserves too; thank you for promoting =).
I have never made my own preserves, but yours definitely looks wonderful! I do like the idea that you can swap whichever fruit into or out of Melissa's recipe. I think this is going on my short list once I get back to my kitchen!
ReplyDeleteLooks so mouthwatering!
ReplyDeleteWhat a great idea, adding the preserves to yogurt, yum!
ReplyDeleteI love your presentation, Haana. What a treat, the preserves must be. Great job.
ReplyDeleteThese look so delicious. Adding them to yogurt is such a wonderful idea.
ReplyDeleteMmmm, my mom likes to make up a quick preserve to add to her homemade yogurt. Your preserves look beautiful, I'll bet the nice tart granny smiths add a nice brightness to the flavor. ☺ I'll have to try it out!
ReplyDeleteHey Hanaa! It's been forever since I've stopped by so it's good to be back :) Your preserves look fabulous! I agree with so many of your points - this recipe is perfect because it does scale well and is so easy and quick. Definitely one of my favorites in the book.
ReplyDeleteI adored this recipe too! I always shy away from preserves because I thought I had to learn how to can, and I'm just not ready for that haha. I love this jam swirled into some warm oatmeal. Mmmmm.
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