Guest guest Posted August 30, 2001 Report Share Posted August 30, 2001 * Exported from MasterCook * Gingery Plum Jam Recipe By : Serving Size : 64 Preparation Time :0:00 Categories : Breakfast/Brunch Jam July/Aug '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds ripe purple-skinned plums -- pitted and cut into 1-inch pieces (24 plums) 1 cup water 3 cups sugar 3 tablespoons fresh lemon juice 1 1/2 tablespoons minced peeled fresh ginger 2 strips (3-inch) julienne-cut lemon rind Combine plums and water in a Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until tender. Stir in sugar, juice, ginger, and rind. Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210º. Stir mixture occasionally. (Do not overcook or mixture will scorch.) Cool. Discard lemon rind. Store in an airtight container in the refrigerator up to 2 weeks. Serving Size: 1 tablespoon Source: " Cooking Light, July/August 98, p.186 " Copyright: " © Cooking Light " Yield: " 4 cups " - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Deep-purple-skinned Friar plums lend color and rich flavor to this jam. But the red-skinned Santa Rosa makes a nice, if not tart, substitute. Nutr. Assoc. : 4526 0 1440 3378 26086 801 Quote Link to comment Share on other sites More sharing options...
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