Plum-Cherry Jam (with Pomona pectin)
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:
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. :)Submitted by: MIZZEM
CALORIES: 17.9 |
FAT: 0g |
PROTEIN: 0.1g |
CARBS: 4.8g |