WEBBring the mixture to a rolling boil, reduce heat to medium-low and simmer until the mixture reaches 220 degrees on a candy thermometer. Remove from heat and skim off any foam. Ladle the mixture into hot sterilized jars leaving 1/4 inch head space. Wipe the rims of the jars clean and add the lids and rings.
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WEBBegin with clean jars and all your supplies and ingredients ready to go. Mix together lemon juice and calcium water in a bowl. Measure out sugar and add pectin into a separate bowl, stir to combine. Pour plum juice into a large stockpot over medium to medium-high heat. Add lemon juice mixture and stir to combine.
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WEBPut them all into a pot on the stovetop over medium high heat with the water. Once it starts turn heat down to medium to boil and put the lid on. Heat for 10 minutes, then remove. Use a cheesecloth to drain the juice from the fruit with your pot or a bowl underneath.
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WEBCombine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes. Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any
WEBPlace your pitted plums in a large stock pot. Cover them with 1 ½ cups of water. Bring the pot to a boil, then reduce the heat to low, cover the pot and simmer for 10 minutes. Next, we want to separate the juice from the cooked fruit. I used a dollar store fine mesh colander I had on hand fitted over a mixing bowl.
WEBBring water to a simmer and cook fruit until softened, mashing with a potato masher. (about 10-15 minutes) Line a colander with a jelly bag or cheesecloth and place atop a deep pan. Dump softened mashed plums into the colander & …
WEBTransfer plum mixture to a large, wide pot and stir in calcium water. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes. For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture into the bowl.
WEBInstructions. Rinse plums and remove pits. Finely chop or force plums through a food chopper. Place plums in a heavy-bottomed, 4-quart pot, stir in sugar and lemon juice and let stand for 15 minutes. Bring the pot to a boil over high heat—about 10 minutes–mashing the fruit with a potato masher.
WEBWipe off the tops of the jars and place lids on the top. Next screw on rings, but not too tight just enough to seal. Tip: to sanitize the jelly jars boil for 20 minutes with lids and rings. Keep hot until the jelly is ready to be poured in. 8. Place all the jars in …
WEBChoose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts, as these could melt in the oven. Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
WEBPlace the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too). Add sugar, salt, lemon juice and spices into the bowl. Mix well. 3½ cups white sugar, Pinch of salt, 2 - 3 tbsp lemon juice, 2 star anise, ¼ …
WEBStep 2 – Cook the fruit. Wash and pit the plums and place them into a thick-bottomed pot (a dutch oven is a safe choice). Add the sugar, water, and lemon juice and bring to a simmer. Let the plums simmer for about 20 mines breaking up the pulp with a …
WEBEasy Plum Jam – ingredient ratios. Making jams by ratio makes the recipes easy to scale up and down. Use the same weight of sugar as fruit. Use 1–2 tbsp lemon juice per 500 g of fruit. Riper fruit needs more lemon, firmer fruit needs …
WEBWash, halve and de-stone the plums. Cut each half into small chunks and put them into large pan/saucepan or preserving pan. Place the pan on a low heat and let the plums release their natural juices and simmer gently until softened (15-20 minutes) stirring frequently to prevent them from catching.
WEBCombine plums, sugar, orange juice and salt in a large saucepan. Cook over medium heat, stirring occasionally, until the plums start to release their juices, about 5 minutes. Increase heat to medium-high and cook, stirring occasionally, until thickened (or until a candy thermometer registers 220 degrees F), 20 to 25 minutes. Remove from heat.
WEBPut the chopped plums into a large saucepan. Add the water and lemon juice and simmer until the fruit is soft and pulpy. This takes about 5-10 minutes. Put a saucer in the fridge to chill for testing. Add the sugar and stir until it is all dissolved. Turn up the heat and bring the jam to a rolling boil.
WEBStep 2. In a deep saucepan, add the prepared fruit with lemon juice. Then, stir in ground cinnamon and ginger. Add the water to prevent the fruit from sticking to the bottom of the pan. Cook the ingredients on a very gentle simmering …
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