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Full Online Book HomeLearning KitchenJams And Jellies - Plum Jam
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Jams And Jellies - Plum Jam Post by :jewelzca Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3241

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Jams And Jellies - Plum Jam

6 cups sugar
1 1/2 cups water
1/4 cup lemon juice


Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 20 minutes. As mix thickens, stir frequently to prevent sticking. Pour into hot sterilized jars. Process 10 -15 minutes. OR seal with paraffin.
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1.4 kg (3 lb) plums, quartered and stoned Juice of 1 lemon 1.4 kg (3 lb) preserving sugar 4 pieces of stem ginger, finely chopped The stem ginger gives this jam an unusual and very refreshing tang. Place the plums in a preserving pan with 600 ml (1 pt) water and lemon juice. Heat gently for about 10 minutes, until the plums have softened a little but still retain their shape. Stir in the sugar and heat gently until it has dissolved completely. Raise the heat and boil rapidly for about 30 minutes, or until the setting point has
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6 cups diced ripe plaintain 4 cups sugar juice and grated rind of one lemon 1/4 inch piece of fresh ginger, grated Place all ingredients in a large saucepan. Leave to stand for about one hour. Place saucepan over nmedium heat and bring to the boil. Cook steadily (reduce heat if needed) for one hour or until set. Jam will turn a dark red colour. Pour into hot sterilised jars and seal.
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