Looks like you could use pure natural honey as substitute for the granulated sugar in this recipe considering the colour and how jam tastes. Or you could use other sources like sugarcane in place of the white processed sugar. Wonder what you think about this.
I probably have seen plum in the market but I'm not sure if they grow where I live. I think that plum + honey (or natural sugar sources) could be packed with nutrients... Little bit of processed foods just spoils the natural ones for me... I notice the difference once a good food becomes tainted, no matter how small. In my former life I sometimes associate the difference with normal health issues... I realized we don't have to be sick at all when I began to depend solely on natural ones
Topic: Wouldn't you like to make your own plum jam? (Read 81 times)
I've never eaten before, thanks for the recipe, I want to try making it, I'm sure it will be delicious
It’s not something I’ve ever considered but you certainly seem to know what you’re talking about OP. Maybe I’ll give it a go some time, thanks.
i it Ok to use preserved Plums? because fresh was not available in my region , i wanna try this one as my Mother loves this jam.
i constantly getting in store but would be great to make my own to surprise her.
i constantly getting in store but would be great to make my own to surprise her.
Hello;
Be sure to try this recipe or have your spouses and mothers make it.
3.5 kg of red plums
1 kg of granulated sugar
1 coffee cup of water
1 coffee cup organic hawthorn vinegar
1 teaspoon of mastic
juice of 1/2 fresh lemon
Cut your plums in half and remove the seeds. Then add the sugar to completely cover the sliced plums. Add vinegar and water over the sugar by drizzling it. Add the last mastic on it and min. Let it rest for 12 hours. This time is absolutely necessary for all the flavors to work together.
After 12 hours, take the mixture into a saucepan (you can also bake it in the oven, at 150 degrees in a large pyrex) and boil it. After boiling for 35 minutes, add the lemon juice and boil until you reach the desired consistency.
For your consistency test, put the juice of your jam in a small bowl and let it rest in the refrigerator for 10 minutes.
When it reaches the desired consistency, take your jams into jars and cover them with the hot capping method. Invert the jam with the lid on until it cools.
The important thing in hot capping is by keeping the caps in hot water and hot capping after filling.
You will love the aroma left in your mouth after eating your jam!!!
Be sure to try this recipe or have your spouses and mothers make it.
3.5 kg of red plums
1 kg of granulated sugar
1 coffee cup of water
1 coffee cup organic hawthorn vinegar
1 teaspoon of mastic
juice of 1/2 fresh lemon
Cut your plums in half and remove the seeds. Then add the sugar to completely cover the sliced plums. Add vinegar and water over the sugar by drizzling it. Add the last mastic on it and min. Let it rest for 12 hours. This time is absolutely necessary for all the flavors to work together.
After 12 hours, take the mixture into a saucepan (you can also bake it in the oven, at 150 degrees in a large pyrex) and boil it. After boiling for 35 minutes, add the lemon juice and boil until you reach the desired consistency.
For your consistency test, put the juice of your jam in a small bowl and let it rest in the refrigerator for 10 minutes.
When it reaches the desired consistency, take your jams into jars and cover them with the hot capping method. Invert the jam with the lid on until it cools.
The important thing in hot capping is by keeping the caps in hot water and hot capping after filling.
You will love the aroma left in your mouth after eating your jam!!!
Man, I love plum jam. this recipe looks great. I have never eaten a gummy drop recipe. If I was in a position to reward your sharing, I would send you a definite merit.
When I make the recipe, I will share the comment about the taste.
Hello;
Be sure to try this recipe or have your spouses and mothers make it.
3.5 kg of red plums
1 kg of granulated sugar
1 coffee cup of water
1 coffee cup organic hawthorn vinegar
1 teaspoon of mastic
juice of 1/2 fresh lemon
Cut your plums in half and remove the seeds. Then add the sugar to completely cover the sliced plums. Add vinegar and water over the sugar by drizzling it. Add the last mastic on it and min. Let it rest for 12 hours. This time is absolutely necessary for all the flavors to work together.
After 12 hours, take the mixture into a saucepan (you can also bake it in the oven, at 150 degrees in a large pyrex) and boil it. After boiling for 35 minutes, add the lemon juice and boil until you reach the desired consistency.
For your consistency test, put the juice of your jam in a small bowl and let it rest in the refrigerator for 10 minutes.
When it reaches the desired consistency, take your jams into jars and cover them with the hot capping method. Invert the jam with the lid on until it cools.
The important thing in hot capping is by keeping the caps in hot water and hot capping after filling.
You will love the aroma left in your mouth after eating your jam!!!
Be sure to try this recipe or have your spouses and mothers make it.
3.5 kg of red plums
1 kg of granulated sugar
1 coffee cup of water
1 coffee cup organic hawthorn vinegar
1 teaspoon of mastic
juice of 1/2 fresh lemon
Cut your plums in half and remove the seeds. Then add the sugar to completely cover the sliced plums. Add vinegar and water over the sugar by drizzling it. Add the last mastic on it and min. Let it rest for 12 hours. This time is absolutely necessary for all the flavors to work together.
After 12 hours, take the mixture into a saucepan (you can also bake it in the oven, at 150 degrees in a large pyrex) and boil it. After boiling for 35 minutes, add the lemon juice and boil until you reach the desired consistency.
For your consistency test, put the juice of your jam in a small bowl and let it rest in the refrigerator for 10 minutes.
When it reaches the desired consistency, take your jams into jars and cover them with the hot capping method. Invert the jam with the lid on until it cools.
The important thing in hot capping is by keeping the caps in hot water and hot capping after filling.
You will love the aroma left in your mouth after eating your jam!!!
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