Monday, January 30, 2012

Plum Jam or Jelly?

I need a good recipe for a Plum Jam or Jelly for my grandparents. I was looking with my grandmother in her cook books but they all call for alot of sugar and my grandfather can't have that because he is diabetic. I really want to find them one because my grandmother has alot of plums right now and my grandfather loves anything with plums in it. Help please??

Plum Jam or Jelly?
http://www.cookingcache.com/lowfat/sugar...



This calls for Italian plums but i don't see any reason why they have to be particular... a plum is a plum.
Reply:Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them.

INGREDIENTS:



* 3 pounds firm plums, cut into eighths, seeds discarded

* 1/2 cup water

* 1 tablespoon lemon juice

* 7-1/2 cups sugar

* 1 (3-ounce) package commercial pectin



PREPARATION:

Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.



You should end up with about 4-1/2 cups.



Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.



Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.


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