Previous entry:
All About Pod Thing
Next Entry:
Junkyard Joys
Home:
One Truth For All
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 |
Archives
- May 2008
- April 2008
- March 2008
- February 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- May 2007
- April 2007
- March 2007
- February 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- June 2005
- May 2005
- April 2005
- March 2005
- February 2005
- January 2005
- December 2004
- November 2004
- October 2004
- September 2004
- August 2004
- July 2004
- June 2004
- May 2004
- April 2004
- March 2004
- February 2004
- January 2004
- December 1969
July 4, 2006
Plum Jam
A friend brought us some homegrown plums this weekend, and instead of making ourselves ill eating them, we made plum jam. It hadn't set up when I left home this afternoon, and I'm not sure it's going to set up at all (even though the skimmings did set) but time will tell. My family appears to be cursed with regard to jam setting.
Technorati Tags: cooking, fruit, jam
We used a very simple recipe: fresh plum puree made in the chinois, sugar (roughly 1 1/2 cups per cup of puree), and a packet of liquid pectin. The puree and sugar are cooked together until they've boiled for a minute, then the pectin is added and the foam is skimmed, and you can the jam up. The puree took a long time to boil, but you have to stir it a lot because otherwise you might scorch the bottom of the pot.
Canning itself doesn't take long. Sterilizing the jars took forty-five minutes, which was pretty much the longest process. Each set of four jars went into the water bath for five minutes to seal them, and they all sealed.
The only real pain is getting the jars in and out of the hot water. We only had very large pots around, so we ended up with a steam tunnel. But with a slightly better setup making jam would be even easier.
I'm planning to make rose hip jelly later this summer, when the Bonica and Cecile Brunner roses ripen. I might also buy a flat of cherries and make cherry jam, but that's less likely.
Posted by ayse on 07/04/06 at 10:06 PM
Leave a comment