| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 6 | c | Plums pitted and chopped (about 4 pounds) |
| 3/4 | c | Water |
| 1 | tb | Lemon juice |
| 1 | pk | Powdered pectin (a package is 1.75 oz.) |
| 7 | c | Sugar |
INSTRUCTIONS
This is the recipe I use, from the Ball Blue Book. Combine plums, water, lemon juice, aand pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil Boil hard 1 minute, stirring constantly. Pour hot into hot jars, leaving 1/4 ince head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints. Brandied Plum Jam: add 1 cup brandy to fruit mixture. Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture. Posted to MM-Recipes Digest V4 #242 by Grayson Mathews <gmathews@uclink4.berkeley.edu> on Sep 12, 1997
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