Sunday, November 16, 2014

Sugar Plum Fairy Jam Toast Topper #51 (#SundaySupper)

Given the amount of jams and other preserves I make throughout the year, it's not surprising that I'm always on the lookout for new ways to jazz up the offerings in my annual holiday baskets. Not only do I use canning as a way to preserve the bounty of our garden (and local farms), but it's a way to be almost as creative as I want as long as a few solid base ingredients remain constant.

In early September, as our family's preparations for my stepbrother's wedding were wrapping up, my stepdad came home from Costco with a giant flat of Italian blue plums. Usually known as prunes in their dried form (although this can refer to the fresh ones too), they're small, sweet and thin-skinned - perfect for a quick canning project. I knew I wanted to make a jam with some of them, using the rather Christmasy inspiration of the Sugar Plum Fairy to build elements around. For the "magical" elements, I chose the mystical flavours in Chinese five spice and blueberry-pomegranate juice as well as the visual appeal of edible gold flakes, which I had spent most of the year searching for after seeing a black raspberry jam recipe with them included. I finally found them in a tiny specialty shop in downtown Toronto, although if you are a US shopper they are more readily available online.

Sugar Plum Fairy Jam

This #SundaySupper our group is On the Hunt - using ingredients tracked down in the wild, like game meat and mushrooms, handpicked from local farms and gardens or finally located in an out of the way marketplace after a good long search. Some of us even traveled (physically or online) to exotic climes for that must-have spice or accent. Check out what we have for you below, and be sure to stop by Stacy of Food Lust People Love and Tara of Noshing With the Nolands, our hostesses this week, and say hi!

Spread it on Thick
Homemade Mascarpone from That Skinny Chick Can Bake
Sugar Plum Fairy Jam from What Smells So Good?
Porcini Compound Butter from Nosh My Way

Nibbles and Sides
Baked Rice with Mushrooms from Basic N Delicious
Brie Blackberry Bites from Family Foodie
Foie Gras Bites from Jane’s Adventures in Dinner
Miso Risotto from Crazy Foodie Stunts

The Main Event
Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
Korean-style Tripe from kimchi MOM
Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
Maple Bison Blueberry Burgers from Noshing With The Nolands
Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
Spicy Sausage Pasta Skillet from Nik Snacks
Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
Wild Boar Pacific Rim Sliders from Peaceful Cooking

Sweet Treats
Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
German Fruit and Nut Bars from Magnolia Days
Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
Lemon Blueberry Scones from Killer Bunnies, Inc
Raspberry Muffins from Cindy’s Recipes and Writings
Pumpkin Spice Puppy Chow from Pies and Plots
Ultimate Chewy Brownies from The Perfect Brownie
Vanilla Poached Tamarillos from Manu’s Menu
Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sugar Plum Fairy Jam
Makes ~5 cups, 40 (2 tbsp) servings
1 (1-¾ oz) package no-sugar-needed pectin
2 ¼ cups sugar, divided
1 ¾ cups blueberry pomegranate juice
½ tsp Chinese five spice
2 ¼ lbs prune (blue) plums, washed, pitted and diced (no need to peel)
2 ½ tbsp lemon juice
2 tsp edible gold flakes (or edible “cake glitter”)
  1. Whisk together pectin and ½ cup sugar.
  2. In a large pot, mix together pectin mixture, blueberry pomegranate juice, Chinese five spice, and plums.
  3. Bring to a boil over high heat, stirring often. 
  4. Add remaining sugar and bring back to a rolling boil, stirring. 
  5. Cook, stirring constantly, for 1 minute. 
  6. Remove from heat and stir in the lemon juice and gold flakes.
  7. Process for 10 minutes in a waterbath.
Amount Per Serving
Calories: 60.8
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 2.0 mg
Total Carbs: 15.7 g
Dietary Fiber: 0.4 g
Protein: 0.2 g