Food recipes
Basic Jam
Basic Jam Ingredients: plums, raw sugars, granulated lemon juice, raw Directions: Mash fruit and sugar together in large, nonreactive bowl. Stir in lemon juice, and let stand 15 minutes. Place 1 or 2 small white sauce...
Basic Jam
Ingredients:
plums, raw
sugars, granulated
lemon juice, raw
Directions:
Mash fruit and sugar together in large, nonreactive bowl.
Stir in lemon juice, and let stand 15 minutes.
Place 1 or 2 small white saucers in freezer.
Transfer fruit to nonreactive sauce-pan.
Simmer 5 to 15 minutes over medium-low heat, or until thickened, stirring often.
As jam thickens, bubbles will get larger and slower to pop.
Remove 1 saucer from freezer.
Test consistency by spooning some jam onto saucer, and returning it to freezer for 2 minutes.
If dollop holds together and does not have a watery ring around edges, its ready to put in jars.
If jam is still watery, cook 3 to 5 minutes longer.
Repeat testing process if necessary.
Remove jam from heat.
Ladle into 8-oz.
jars, leaving 1/4-inch headroom.
Wipe off any drips, then screw on tops.
Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.
Ingredients:
plums, raw
sugars, granulated
lemon juice, raw
Directions:
Mash fruit and sugar together in large, nonreactive bowl.
Stir in lemon juice, and let stand 15 minutes.
Place 1 or 2 small white saucers in freezer.
Transfer fruit to nonreactive sauce-pan.
Simmer 5 to 15 minutes over medium-low heat, or until thickened, stirring often.
As jam thickens, bubbles will get larger and slower to pop.
Remove 1 saucer from freezer.
Test consistency by spooning some jam onto saucer, and returning it to freezer for 2 minutes.
If dollop holds together and does not have a watery ring around edges, its ready to put in jars.
If jam is still watery, cook 3 to 5 minutes longer.
Repeat testing process if necessary.
Remove jam from heat.
Ladle into 8-oz.
jars, leaving 1/4-inch headroom.
Wipe off any drips, then screw on tops.
Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.