GINGERED PLUM JAM
The plums are not peeled; this produces a vibrant ruby-red color. This recipe yields approximately 4-8 ounce jars of jam. This is just the perfect amount for DH and me. A food processor is wonderful for processing the plums and if you don't have a water bath don't worry. A large pasta pot with strainer insert works wonders. The recipe comes from Cooking Pleasures.
Provided by PaulaG
Categories Low Protein
Time 45m
Yield 4 8 ounce jars
Number Of Ingredients 5
Steps:
- Place all the ingredients in a heavy large pot; stir to combine.
- Attach a jelly thermometer to side of pan or place a small plate in freezer to chill for testing jam.
- Bring to a rolling boil over medium-high heat, adjusting heat as needed to maintain an even boil; boil for 15 minutes, stirring frequently.
- After 15 minutes of cooking check temperature on thermometer or test small portion of jam on chilled plate, return plate to freezer for 1 to 2 minutes, remove and run finger through sample. When the jam is set you can pull your finger through it and it doesn't run back together. During testing, remove jam from heat.
- As jam sets you will be able to see the bottom of the pot when stirring. The temperature should be about 221 degrees F.
- Pour the hot jam into 4 sterilized 8-ounce jars, carefully wiping jar rims; cover with lids and screw bands.
- Process in boiling water bath for 5 minutes, remove from water bath, allow to cool; check seal.
Nutrition Facts : Calories 714.2, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 183.3, Fiber 4, Sugar 178.2, Protein 2
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