Budget Menu & Dirt Cheap Recipes General Recipes what to do with plums?

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      Re: what to do with plums?

      Plum Jam

      4 pounds ripe plums
      2 tablespoons lemon juice
      1 (1.75 ounce) package low methoxyl pectin with calcium *
      1 cup SPLENDA? No Calorie Sweetener, Granular
      2 teaspoons grated lemon peel




      1. WASH jars and lids in hot soapy water; rinse with warm water.
      Fill boiling-water canner half full with water; add jars and water to
      cover. Bring water to a boil, reduce heat and simmer. Place lids in
      water to cover in a small saucepan; bring water to a simmer. Simmer
      until ready to use. Remove and drain jars and lids, one at a time, as
      needed for filling.

      2. FILL a Dutch oven 3/4 full with water; bring to a boil. Immerse
      plums for 20 seconds or until skins easily peel away; remove with
      slotted spoon and plunge into ice water. Slip skin off plums using a
      paring knife. Cut plums in half; remove pits. Place plums in food
      processor. Process in batches until finely chopped. Measure exactly 5
      cups of fruit.

      3. COMBINE plums, lemon juice, and pectin in a large saucepan,
      stirring until pectin dissolves. Let stand 10 minutes.
      BRING mixture to a full rolling boil (a boil that doesn’t stop
      bubbling when stirred) over medium-high heat. Boil 1 minute, stirring
      constantly. Remove from heat; add SPLENDA? Granular and grated lemon
      peel, stirring until SPLENDA? Granular dissolves. Skim off any foam
      with metal spoon.

      4. LADLE hot jam immediately into prepared jars, filling to within
      1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids.
      Screw bands tightly. Place jars on rack in canner. (Water must cover
      jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring
      water to gentle boil.

      5. PROCESS 10 minutes. Remove jars and place upright on towel to
      cool completely. After jars cool, check seals by pressing center of
      lid with finger. (If lid springs back, lid is not sealed and
      refrigeration is necessary.) Store in a cool, dark place for up to 1
      year. Once opened, store refrigerated and use within 2 weeks.


      *If using a pectin product with separate pectin and calcium packets,
      follow the package directions to mix calcium water. Use 4 teaspoons
      pectin powder and 4 teaspoons calcium water. Follow package
      directions for preparing recipe.

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Budget Menu & Dirt Cheap Recipes General Recipes what to do with plums?