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Full Online Book HomeLearning KitchenPreserving - Plum Jam
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Preserving - Plum Jam Post by :Savvymarketer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1330

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Preserving - Plum Jam

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 fluid oz glass jars.
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For each pound of ripe, juicy tomatoes: 1 lb. granulated sugar Juice and grated rind of 1 large lemon About 1/4 tsp. of ground cinnamon A little freshly grated nutmeg 1 teaspoon vanilla essence 1/2 teaspoon citrus pectin powder Peel and de-seed the tomatoes. Put the seeds in a sieve over a bowl and squeeze out as much juice as possible. Slice the tomatoes thinly, add the juice from the seeds and mix in sugar, lemon juice and peel and the spices. Stir well and leave for a couple of hours till the sugar is dissolved, stir it every now and

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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.