The Sugar High Friday traces back to Jennifer, the Domestic Goddess, who created this event about two years ago. This month Nicky from Delicious Days asked, if we can can for the SHF 22 to preserve the summer.
A couple of days ago I got some very ripe plums. My gentlemen are not very fond of plums, but they love jams and jellies. So I decided to manufacture the plums to a jam, but I had no idea of a recipe. I own only one preserving cookbook, which suggested plum puree. I didn’t want to spend so much time with preserving. I googled a bit and came across this recipe , which is fast and easy to prepare.
|In a blender puree 750 g pitted plums and strain through a sieve.|
|I had some remaining red currant pulp from my red currant jelly in my freezer. Add the plum pulp to 250 grams red currant pulp, add 500 g preserving sugar, 1/4 tsp ground cinnamon and 1 ground clove, bring to a boil and boil for 3 minutes.|
|Pour into hot, sterile jars until the brim, seal and let cool down on the lids.|
Print some labels and stick the labels on the jar. If you use wallpaper paste, the labels are easily to remove. Cover the lid with some nice napkins and your home made food gift is done.