Monday, August 28, 2017



Necessary ingredients to fill 4 of the 8 oz jam jars (with a little left over for tasting purposes):
-       2 envelopes/packets of Knox Gelatine – unflavored
-       4 cups cut up fruit (in this case, pitted and quartered plums)
-       ½ cup white sugar
-       1.5 cups water - use half to dissolve gelatin and the rest to blend up with the fruit

Directions (adapted from the Knox website for strawberry jam):
1)   First get the fruit ready, which takes the longest time. Pit plums and cut into quarters or more, depending on size and the strength of your blender.
2)   Place cut up fruit into the blender, then add sugar and half of the water to the mix. Using a blender grinds up the plums so that the skins aren’t an issue for those squeamish about fruit skins in their jam. Set aside while preparing gelatine.
3)   Empty gelatine packets into cold water in a large enough saucepan for stirring. Let this stand at least a minute before adding LOW heat.  Stir until dissolution, which should take just a few minutes (don’t overheat).
4)   Pour prepared fruit into the saucepan, stirring as you bring it to a mild boil. Reduce heat and simmer for about 5 minutes, continuing to stir.
5)   Spoon liquid jam into prepared glass jars (watch out, they get hot fast), leaving enough space between the jam and the lid. Don’t forget to use a damp cloth to remove any spilled jam on the outside or top edge of the jar.
6)   Cool jam slightly before covering (careful again, the glass containers will be hot) with the lids.
7)   Refrigerate overnight, then move to freezer.

Good for 4 weeks in the refrigerator and 1 year in the freezer, if it lasts that long.

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