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Gingery Plum Jam

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* 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

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