4 Reviews of Mrs. G's Italian Plum & Cointreau Jam

From: MaryMc

On Sep 24, 2007

This jam has a gorgeous color and a wonderful flavor!! I used more water than you did (went by the original recipe--I have the same cookbook--and used the full 2 cups) but I took your advice and cut the sugar to 3-1/2 cups and it turned out plenty sweet. I didn't have much foaming (didn't add any butter) and not much spatter, either. I did cook it a little longer--more like 20 minutes--and then processed for 15 minutes in a boiling water bath. It's jelling nicely. I think I'll have to make more of this one before the plums are all gone!

From: Linda Saslove

On Aug 10, 2008

One of the best jams. Delicious. Changes: I have the same book at home and it is priceless. I added same amount of water as in book, a quarter cup less sugar and a little less lemon juice and less grand marnier (instead of cointreau). Gorgeous red colour. I used damson plums. Fabulous. I am making more. Linda

From: Chef #970410

On Sep 28, 2008

This jam recipe is awesome! My husband and I made 2 batches in 2-1/2 hrs., using Italian plums from our son's tree. We didn't use coarse food mill; we quartered the plums and it worked very well. The jelly test worked great. We don't like our jam too runny so we added (1) 85 ml envelope of Certo Liquid. We added after removing from heat. Don't be discouraged about it being too messy; wasn't bad. Ate some this morning with toast, and it was delicious with the right consistency for us. Try It! Enjoy!

From: becky watkins

On Nov 4, 2006

This sounds so good!! I have never canned and I am middle-aged!! LOL I have deceided that it is about time, so will definetly be trying your recipe when the timing is right. thank you so much!! Love, Becky