Plum Jam Recipes

I love this cake for the simplicity of its ingredients and its wonderful chewy texture. Eat it in thin slices and then the calorie and fat count is low. It keeps well, and improves after sitting a day or two.

just fruit, a little sugar cooked and cooled. Yummy.

A delish water-bath-canned, lower-sugar jam using Pomona pectin. Sweet and tart with some chunky bits in a smooth base. Really, it's a lot easier than it looks; it's a bit time-consuming, but if you get into a "groove" and have a few products going through the water-bath processing in succession, it's a great way to spend an afternoon.

Detailed instructions for water-bath canning can be found at:
http://pickyourown.org/allaboutcanning
.htm
along with loads of FAQs, recipes, tips, and "oh, so THAT'S how you do that!" information. So, I won't give really detailed instructions for canning the jam. The following methods for preserving jams are no longer considered safe: "open kettle", paraffin wax, inverting jars of hot jam, or processing in an oven, microwave, dishwasher, or steam canner (different gadget from pressure canner) - if you decide to go that route because your mama or grandmama did it that way for 70 years and she's just fine, on your own head be it. :)

Adapted from About.com, this lower-sugar jam uses Italian plums and blueberry-pomegranate juice spiked with Chinese five spice and gilded with edible gold.

Roast the plums, sugar and cinnamon in the oven for 35min.

sweet jam for toast or buiscuits

300 servings = 300 tsp.

low sugar plum jam