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Full Online Book HomeLearning KitchenPreserving - Jam - Plaintain Jam
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Preserving - Jam -  Plaintain Jam Post by :badram Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3651

Click below to download : Preserving - Jam - Plaintain Jam (Format : PDF)

Preserving - Jam - Plaintain Jam

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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3 1/2 pounds of plums to make 6 cups of fruit. 1 package pectin 8 1/2 Cups sugar (sour plums) or 7 Cups sugar (sweet plums) 1/2 cup water Wash and pit firm ripe plums; do not peel. Cut into small pieces and crush thoroughly. Add 1/2 cup water and pectin and boil for 1 minute. Add sugar and continue stirring and bring to a full rolling boil that cannot be stirred down. Boil hard for 4 minutes. Remove from heat. Pour into clean sterilized jars. Seal with melted paraffin. Yield 14 6
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