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Dawn_MO

Here are two that might work. REC: Raspberry-Plum Jam and Spicy Plum Sauce


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #3071 at 1:53 pm on Aug 15, 2006

Both contain quite a bit of sugar because they can be water-bathed. You can just cut back, to taste. The jam is really good. The plum sauce is a good dipping sauce or grilling sauce when mixed with other ingredients.

* Exported from MasterCook *

RASPBERRY-PLUM JAM

Recipe By : Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Santa Rosa plums or other firm ripe plums
3 cups fresh raspberries
10 cups sugar
1/2 cup lemon juice
6 ounces liquid pectin

Rinse plums and remove pits. Finely chop, to make 4 cups. Place plums and reaspberries in a pot. Stir in sugar and lemon juice until well blended. Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; skim off foam. Process for 10 minutes if jars are not sterilized, and 5 minutes if they are. Makes 12 half-pints.

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* Exported from MasterCook *

SPICY PLUM SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups plum puree
1/4 cup raspberry vinegar
3/4 teaspoon lemon juice
1 1/2 cups sugar
1 tablespoon Dijon mustard
2 1/4 teaspoons dry mustard
1 clove garlic
1/4 teaspoon red pepper flakes

Cook all ingredients until desired consistency. Ladle into hot jars, and process for 10 minutes.

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NOTES : I get my plum puree by cooking plums, skins, pits, and all; in a large saucepot. I add a little water to get the process started. When it is has a nice stewed look to it (sort of like applesauce), I put the plums through a wire collander, to seperate flesh from the skins and pits.


Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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