Popovers with Plum Jam
Popover Muffins
Yield
12 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For popovers | |||
| 2 | large |
eggs
well beaten |
|
| 1 | cup |
milk
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
| For jam | |||
| 5 | cups |
plums
blue plums, coarsely chopped |
*
|
| 3 | cups |
sugar
|
|
| 3 | tablespoons |
lemon juice
|
|
| ¼ | cup |
water
|
|
| 20 | ounces |
raspberries, frozen
red, 2 packages |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For popovers: | |||
| 2 | large |
eggs
well beaten |
|
| 237 | ml |
milk
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
| For jam: | |||
| 1.2 | l |
plums
blue plums, coarsely chopped |
*
|
| 7.1E+2 | ml |
sugar
|
|
| 45 | ml |
lemon juice
|
|
| 59 | ml |
water
|
|
| 578 | ml/g |
raspberries, frozen
red, 2 packages |
*
|
Directions
Heat popover pans or glass custard cups in oven.
Combine eggs, milk, flour, and salt. Beat throughly. Remove pans from oven.
Place ½ teaspoon butter in each cup.
Pour in the batter filling ½ to ⅔ full. Bake in 475 F. oven for 15 minutes.
Reduce heat to 350℉ (180℃). and bake 20 to 25 minutes longer.
Serve with plum jam. [makes 3 pints]
Homemade Plum Jam
Combine all ingredients in pan.
Bring to boiling, stirring occasionally until sugar dissolves.
Cook rapidly to thicken.
Stir often to prevent sticking.
When thick pour into hot sterilized jars.
Michael Braude President Kansas City Board of Trade 1987
