| 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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