Mix the plums, pectin and lemon juice in a heavy bottomed pan and cook in medium heat.
i made this always wid d same method.its taste n flavour is awe sum thanx 4 sharing ............
I havent personally tried it with any dried fruit. But I have read that usually dried fruits are softened (hydrated) first with boiling water and once soft blended (completely or chunky). I think the rest of the process is similar with adjustments to sugar made if needed (in case the dried fruit is already sweetened). --DK
This is worth gold. Thank you. Can't wait to try this out Susan :) --DK
Pls refer - http://nchfp.uga.edu/questions/FAQ_jellied.html --DK
Check out this link for detailed info :) http://nchfp.uga.edu/questions/FAQ_jellied.html#8
Yes, if you had read my post you would know that I dont add pectin as much at all like you (mostly cos I make berry based jams that are naturally pectin rich)...For this once, I fancied it with pectin. I like the jelly consistency that it provides to these plums :)
Though it is not winning any race by leaps and bounds, it does have marginal edge in the nutrition department when compared to plain white refined sugar.
LOL :) Well haven't been making Jams THAT many times to even roughly estimate how much so and so amount of fruit will yield - next time I make some, I will surely be careful about noting down how much I actually get! Thank you for this :)
Oh that would be great - as I said, its been so long back, I dont even remember. So when you update it would be good to have a written record which I will mention in the blog too :) Thanks for this
its been a while now - mm..lemme think- I think I got almost 1 pint jar worth of jam
That's real surprising indeed! My Jams have never lasted without this following this whole hoopla of canning! What you say is indeed a LOT easier! I will try once again - may be its the weather or something that plays a huge role
It has to be submerged - that picture is incomplete in the sense that I removed 1 jar out of it with water in it - hence it looks like it is half submerged. But the water has to come at least 1 inch above the cans. :)
Hi Hadassa - I think i used a 1.75 ounce packet which would amount to a little more than 3 tbsp. See if this info helps...
I think I got about one pint worth of jam. I usually go for half pint jam jars which I find v convenient to use and store. But at the end it all comes down to how often/and how much you consume. For two of us, one 3/4th pint jam jar comes for almost a month - so I go for these ...:) - DK
Thank you girls. I am glad to note you like it :)@sala : I use glass jars which I got from Dollar store for a dollar(duh!) as seen in the photo.oh yes you can reuse the old jars. I bought mine god knows when and I have been using it again and again and again...make sure to do the specified canning process and u r good to go one any jars..I haven't tried with plastic though...so am not sure how it works..Have always used glass jars.Yeah..we dont add preservatives as such right, so its better if you refrigerate them. I just read somewhere that preparing Jams this way can increase the shelf to to 12 months!!!!!! although its safe to consume it within 6 months :) -- DK