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|Steve2 in LA||
No, don't buy a candy thermometer, use this T&T recipe for Cardamom-Plum Jam:
Joined: Feb 7, 2006
Posted to Thread #23141 at 10:24 pm on Oct 30, 2012
Before our plum tree succumbed, I made dozens of cases of plum jam every year. This is the recipe I used. (Basically the one that comes in the Sure-Jell package) No thermometer necessary. (Sheesh!)
Cardamom Plum Jam
6 cups PREPARED FRUIT (from about 4 lbs fully ripe plums)
½ cup WATER
1 box SURE-JELL FRUIT PECTIN
2 Tbsp GROUND CARDAMOM
8 cups SUGAR, measured into separate bowl
Pit plums. Do not peel. Finely chop or grind fruit. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
Stir pectin into fruit in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and cardamom. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 23141. Well, first time ruining jam...any way to save this? [LINK] - MariaDNoCA - 8:13pm on 10/30/12 (13)
- Egads...what about my pan?! Burnt sugar alert! (Update: pan survived perfectly) - MariaDNoCA - 8:19pm on 10/30/12
- Bummer about the jam... My advice for the pan: - ErininNY - 8:25pm on 10/30/12
- Erin! Good to hear from you...was worried. Pan is coming clean - MariaDNoCA - 8:39pm on 10/30/12
- Oh, yeah, boiling water will do the trick. - ErininNY - 8:53pm on 10/30/12
- So good to hear from you Erin, I've been worried. [NT] - Curious1 - 1:34am on 10/31/12
- Btw, I saw the stories on the news about the hospital evacuations and thought of you. [NT] - Curious1 - 1:39am on 10/31/12
- Thanks! Yes, next time, not choosing a hospital right on top of a river... :( [NT] - ErininNY - 2:47am on 10/31/12
- Glad you are ok! Hope everyone else came through as well. Now to deal witlh NYC - PatBastrop - 3:55am on 10/31/12
- I would be tempted to make a simple grape jelly(or maybe cranberry) from juice - AngAk1 - 8:33pm on 10/30/12
- or maybe freeze in small containers to add to cakes---like an apple cake/bread [NT] - AngAk1 - 8:34pm on 10/30/12
- The cooked pulots actually taste great - could I can as ice cream topping or something? - MariaDNoCA - 8:41pm on 10/30/12
- Do I really need to go buy a candy therm? (this was suppose to under first post) [NT] - MariaDNoCA - 9:09pm on 10/30/12
- No, don't buy a candy thermometer, use this T&T recipe for Cardamom-Plum Jam: - Steve2 in LA - 10:24pm on 10/30/12