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Japanese Plum Jelly
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- #3906
If you can get your hands on some ripe Japanese satsuma plums, take advantage and make some jelly. Nothing complicated, just a sweet, pectin-thickened jelly to make some exceptional morning toast.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
5 pounds Japanese plums, crushed
1 cup water
6 cups sugar
1/2 bottle (6 ounce size) liquid pectin
directions
Heat plums and water to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Strain but do not press pulp through strainer. Strain juice through 2 thicknesses of cheesecloth. Mix 3 cups plum juice and the sugar. Heat, stirring constantly, to full rolling boil that cannot be stirred down. Add pectin. Heat to full rolling boil. Boil 1 minute; remove from heat. Quickly skim off foam. Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims. Seal as directed
added by
internationalrecipes
nutrition data
508 calories, 1 grams fat, 129 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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