Plums are in season and so good for you! They don't last long, so grab them and eat them. Or better yet, PRESERVE them! You won't believe how easy this is.
I used Ball brand Natural Gel No Sugar Needed Fruit Pectin, 'cause I'm always dieting. Besides the Pectin, you will need about pile (about 3-4 pounds) of cut up plum, minus the seeds. You can also take the skins off by blanching them in boiling water for just a minute or two, then dumping them in ice water. The skins should just rub right off. Now here's the rest:
1 cup of unsweetened white grape or apple juice
Lemon juice if listed in the recipe inside the box of pectin. You will need it for plums or peaches.
Sugar and/or an artificial sweetner like Splenda
Ball Brand Freezer Jars.
1. Gradually add the pectin into the juice(s) until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, and keep stirring. Remove from heat.
2. Immediately add the prepared fruit into the pectin mixture. Stir vigorously for 1 minute. Stir in the sugar/sweetner, according to the guidelines inside the box. (Pay attention! Don't skip reading those guidelines.)
3. Ladle your freezer jam into clean Ball Freezer Jars, leaving 1/2" of headspace. Apply caps, and refrigerate until set, but NO LONGER than 24 hours if you intend to freeze. Serve immediately, refrigerate up to 3 weeks, or freeze up to a year.
Yield: 4-5 (8 oz) half-pints.
No comments:
Post a Comment