Italian Plum Jam - Half Recipe |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Italian plum jam is my favorite. Sometime I have too many plums to eat out of hand, but not enough to make a whole batch of jam. This recipe uses about 18-20 plums and a half package, dry low sugar pectin. Do not use overly ripe plums. Ingredients:
18 plums, approx |
1 1/2 tablespoons lemon juice, bottled |
1/4 cup water |
3 tablespoons dry low-sugar pectin |
2 cups sugar |
Directions:
1. Pit the plums and chop in a food processor. Measure 4-cups.
2. In a pan combine the 4-cups chopped plums, lemon juice and water.
3. Stir-in the dry pectin.
4. Bring to a boil and boil for one minute.
5. Add the sugar.
6. Bring back to a boil and boil hard for a full minute.
7. Ladle into sterilized jars. Adjust caps.
8. Water bath process 8-minutes.
9. Yield: 4-5 half pints and a taster for the fridge.
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