skip to main content

Sub for cointreau in plum jam

16 years ago

I want to make my favortie plum orange jam but it calls for cointreau and I dont have any and I cant buy booze on Sundays, so what can I sub for it. I think I would like to use just orange juice oncentrate. It calls for 3.5 lbs plums, 5 cus sugar and 1 fourth cup cointreau. Its a dry pectin recipe. Im using my old laptop with the broken keys so this is missing some punctuation.

Sort by:Oldest

Comments (9)

annie1992
16 years ago
L, I think any liquid could sub for any liquid, so I'd go ahead and use the orange juice concentrate, maybe some orange zest if you have it.

Annie
lindac
16 years ago
Triple sec? how about just some extra grated zest?...do you have some brandy to provide the booze taste?
And where do you buy plums this time of the year????
Related Discussions
Adding orange peels and other things to cranberry jam
Q
Comments (9)
Jams that don't use commercial pectin require less sugar. (Of course I'm not referring to low-sugar or no-sugar pectin products.) Here's an example of a no-commercial-pectin cranberry jam: Cranberry-Vanilla Jam Active time: 15 min Start to finish: 1 hr 1 vanilla bean, halved lengthwise 1 (12-oz) bag fresh or unthawed frozen cranberries (3 1/2 cups) 1 1/2 cups sugar 1/2 cup fresh orange juice 1/2 cup water Special equipment: a food mill fitted with fine disk Scrape vanilla seeds from pod into a 2-quart heavy saucepan. Add pod and remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes (jam will continue to thicken as it cools). PurÃ©e jam in food mill set over a bowl, discarding skins and pod. Cool, stirring occasionally. To bottle, pour hot jam into hot, clean 8 or 12-oz. jars. Clean rims, attach two-piece lids and process BWB 10 minutes. Or a combination jam - this could be processed using directions in the preceding recipe. Of course the reverse could be done - frozen cranberries and fresh strawberries. I think that might yield better results. Peaches could be substituted for the strawberries. However, as the frozen strawberries exude more liquid, you might need to add some water. I have not tried this jam so can't vouch for it personally but it does give an idea of proportions. Christmas Jam 1 cup fresh cranberries 1-16oz. pkg. frozen strawberries, thawed 2 cups sugar Put cranberries in blender or food processer. Cover and chop by pulsing. Empty into a sauce pan; add strawberries (can slice if needed) and bring to a boil. Add sugar and boil until thickened. Pour into hot, sterilized jelly glasses amd seal. This can be doubled, just use a larger pot. Yield: 5-4 oz.or 2 1/2 8oz.jars. By the way, I did find one recipe for a Cranberry Peach Jam calling for canned peaches and powdered pectin. You can see it at the link. Carol Here is a link that might be useful: Cranberry Peach Jam
...See More
plums!!! oh help
Q
Comments (24)
lexi, the Spiced Plum Jam was a plum butter gone awry. (But as we canners know, there are no mistakes, only unforseen transformations). When I saw that it was jelling I just labeled it "jam" instead. I used whole spices. I don't like ground spices in preserves because they alter the color and also with sitting may become unpleasantly strong. For 6 pounds of Italian prunes I used 4 3-inch sticks of cinnamon, just a tiny bit of blade mace and 8 cloves. I placed the spices in a bag and removed them before the jam was finished. I didn't want the spices to be too strong, especially the cloves, which are kind of the bullies of the spice world. A bit of nutmeg could substitute for the blade mace or an allspice berry or two would be nice. Alternatively, just cinnamon and cloves would be fine. My notes to myself after finishing were to reduce the size of the batch and not try more than about 3-4 pounds. Also, I made the jam in the oven. (Well, I thought I was making butter!) But I have made strawberry jam in the oven. It's an easy and less stressful way to do it, especially if I'm canning other things as well. A good way to multi-task and keeps the burners free. Carol
...See More
Small Batch "Salsa Bruschetta-Style" subs?
Q
Comments (4)
80 pints? Wow! I had some Speckled Romans (did sell 3 lbs to a neighbor, I was saving or myself but she was making sauce), so made the Bruschetta anyway (1 Tsbp onion instead of shallot, no green onion/tops) and then used half romans and half BW to make the chunky tomato basil sauce yesterday. Couldn't find the corkscrew, thought I'd have to open the wine with my teeth LOL. Anyway, my BW are so juicy even after getting phone call from HS and letting it cook 10 minutes longer than planned, I ended up with about 1C more than recipe called for - but not enough to process another jar. Also had leftover bruschetta, probably will combine the 2 to make a full quart for a meal this w/e. I really wonder sometimes if it's worth it to spend all the time and electricity canning tomatoes/salsa/sauce when they're so inexpensive in stores. I know, I can buy cheap jam too, but I get much more satisfaction out of the homemade jam. Now that the weather is cooling off, I will run the oven and try the slicers on a broiling pan (too juicy for dehydrator, though I have tons of cherry toms left over from market last Friday that I can try in the Excalibur today). If you lived closer to me, I'd *give* you tomatoes (well, maybe not enough for 80 pints, but I'd give you a good price LOL) - maybe trade for some marinara!
...See More
Cherries? Plums?
Q
Comments (10)
I thought about that, Michelle, but we do really "do" chutney. DH isn't crazy about fruit with his meat! LOL I barely got away with 1/2 tsp. of Asian Plum Sauce over a pork chop last night.... I'll post after I get stuff made....whatever it ends up being. Just wish I had another day or two to work on it. Besides working "in town" 40 hours a week, I've got a piece of furniture coming tonight (you know how THAT goes...yakety, yakety), tomorrow I pick up 100 lbs. of tuna that several of us are dividing. Drop off part at one house, meet 2 others at the church to get theirs, then home with mine. Freeze (maybe can some) Friday night and Saturday, then my daughter and SIL will be there for lunch. Oh! And we're dog-sitting for my MIL until Saturday when they will pick up Devil Dog or we will drop him off (a high bridge would be my preference....), Sunday church and board meeting afterward and by golly, I'm gonna need a nap by then!! So, to make a long story even longer....... (grin) I need to keep the cherry thing as simple as possible so I can do most of it tonight! Deanna
...See More
lpinkmountain
Original Author
16 years ago
It was weird to find them, for .99 cents a lb. at the grocery store right before Christmas. I missed the opportunity earlier this year to make the jam so I figured it was fate. The recipe does call for grated orange rind too, which I have. I have some not done yet apricot thyme brandy in the fridge I could snitch, and some sweet sherry. Thats it for me with alcohol except wine.
cloudy_christine
16 years ago
Use the brandy.
lpinkmountain
Original Author
16 years ago
Jam is done. It turned out OK. plums were kinda marginal, as expected. It looks kind of gummy and jellyish, but thats because it is a pectin jam recipe. I usually dont make this kind. Last time I made the jam it turned out so awesome, but I had fresh ripe little yellow plums from a friends tree. I used orange juice and brandy. Well see if it is good enough to give as gifts. I hope so.
readinglady
16 years ago
I really hope it turns out for you. In future I'd skip the commercial pectin. More expense and just not needed for plums. Without the pectin you can also reduce the sugar, if you wish.

Carol
eileenlaunonen
16 years ago
Triple sec
lpinkmountain
Original Author
16 years ago
You are so right Carol, lesson learned. The jam turned out like jello!! The plums were picked unripe and really never ripened. Probably full of pectin. Then I used a low sugar pectin, and even though I cut down on the sugar, added lots of orange juice concentrate, orange peel and brandy, it still had that cloying sugary taste that masks the flavor that I so dislike in pectin jams. The last time I made it I followed the recipe and it came out so good that I figured I would follow the recipe again. Although I think last time I did not use the low sugar pectin. I had to laugh since I cannot get pepper jelly to "gell" to save my life and yet this stuff set up the minute I put the pectin in the pan! And the plums never really softened, so even they are kind of "rubbery." I had a feeling those plums were too good to be true! Oh well, next up, apple maple jam, which I KNOW the apples are good! I could have easily added some apples in with the plums and made this jam the "old fashioned" way!
readinglady
16 years ago
Plums are so high-pectin, even without apples. I once made a plum "butter" that turned into spiced plum jam without any help from me at all. It jelled in the oven.

How about using your plum jam in an old-fashioned jam cake or quick bread? It's a good way to salvage.

Carol

Related Stories

FARM YOUR YARD If You Have Room for Only One Fruit Tree ...

Juice up a small garden with one of these easier-care or worth-the-effort fruit trees for a mild climate

LANDSCAPE DESIGN 7 Great Trees for Summer Shade and Fall Color

By Tiffany Carboni

These landscape-pro faves straddle the seasons beautifully. Could one enhance your own yard?

PLANTING IDEAS Stretch the Budget, Seasons and Style: Add Conifers to Your Containers

Small, low-maintenance conifers are a boon for mixed containers — and you can transplant them to your garden when they’ve outgrown the pot

EDIBLE GARDENS How to Grow Your Own Sweet Summer Crops

By Marianne Lipanovich

This guide will help any gardener get started on growing the freshest warm-season veggies and berries for summer

Sponsored

More Discussions

Tortillas tonight

12

Looks vs Taste Ceci-Cela - update

16

Apps and salt and huh? going into entertaining season

7

ACK!! Celery Attack!!!

28

Help please with cornbread issues

26