Subj : Plum Crazy - 06
To   : All
From : Dave Drum
Date : Thu Aug 25 2022 05:32:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plum & Raspberry Jam
 Categories: Fruits, Citrus, Preserving
      Yield: 3 servings
 
  3 1/4 c  Raspberries
      3 c  Pitted plums; fine chopped
      1 lb 3 oz. sugar
      3 tb Fresh lemon juice
      2 sm Cinnamon sticks
      3    Star anise pods
 
  To a large bowl, add the berries, plums, sugar, lemon
  juice, cinnamon, and star anise, and toss to combine.
  Cover and mascerate for at least 15 minutes or up to 1
  week. (If mascerating for longer than 24 hours, transfer
  to the fridge.)
  
  SANITIZE YOUR JARS: Set the oven @ 250+|F/121+|C. Wash
  three 8-ounce mason jars and place them upside down on a
  baking sheet, reserving your ring bands and unused snap
  lids. Transfer the jars to the oven and bake for at
  least 20 minutes.
  
  Meanwhile, make the jam: To a wide, heavy-bottomed pot,
  transfer the fruit mixture, then bring to a boil over
  medium-high heat and cook, stirring occasionally, until
  the bubbles are sputtering violently, the surface is
  glossy and jewel-like, and the jam is thick when stirred
  with a silicone spatula (this is the "setting point"),
  around 15-20 minutes. (The jam should slide off the
  spatula in sheets or clumps or try to cling to the
  spatula when you bring it to eye level. If yougCOre
  uncertain, pour a teaspoon of jam on an ice cold plate
  and place in the freezer for two minutes. Remove and run
  your finger through the jam. If it has formed a skin and
  parts evenly, itgCOs ready; if not, continue cooking 3-4
  minutes more.
  
  When the jam is ready to be added to the jars, remove
  them from the oven and flip them over carefully. Working
  over the sheet pan and using a funnel or ladle, fill the
  jars to within 1/4" of the rim. Tap the jars gently or
  use an air bubble remover, then wipe the rims clean of
  any drips or splatters. Place the snap lids on the jars
  and screw the ring bands on tightly. Once filled, invert
  the jars for 2 minutes, then flip right side up.
  
  Set aside and do not disturb for 24 hours; if canned
  properly, the jam will be hot enough to create a vacuum
  and seal the jars closed.
  
  by Camilla Wynne
  
  Yield: makes Three 8-oz. jars
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Seems that money has wings and most of us only see the tail feathers.
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