Thursday, September 18, 2008


Took the plums, washed them, crushed them and put them through a potato ricer to extract the juices into a bowl. Messy messy.

Followed the directions for wild plum jam from my new pectin recipe sheet. Since I've switched my type of pectin, I've had no problems with batches 'setting'. Before, using the standard fruit pectin, only about 50% of my batches set. Since I switched to citrus pectin (Pomona brand), I've had 100% success. And I can add as much or as little sugar as I wish, or even use honey instead of sugar.

All of those plums made ten jars of jam. I tasted some of it, and it's a bit tart. But still good. Next time I'll add more sugar.

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