Plum Marmelade - Serving Size = 1tbsp
- Number of Servings: 104
Ingredients
4-6 cups Prune Plums, Pitted1 orange1 lemon1.5 cups white sugar
Prepare your plums - remove the pits and remove any major blemishes from the skins. There is no need to chop them, nor do you need to peel them.
Cut the orange into 1/8 wedges (peel and all) and remove any seeds. Cut the lemon into 1/4 wedges (peel and all) and remove any seeds. Slice the orange and lemon into thin slices, 1/8" or thinner.
Combine plums, orange, and lemon into a large saucepan and slowly bring to a boil, stirring occasionally. Reduce the heat, add the sugar, and continue to boil, for between 20 and 60 minutes until the mixture gels when placed on a cold spoon. Remove from heat.
Sterilize 7 1-cup canning jars in boiling water for 10 minutes. Pour the marmalade into the jars, keeping approximately 1/4" head-space. Any extra can be placed in the fridge immediately and used as-is. Place warm canning lids on the jars and secure with rings, hand-tightening only. Process the filled jars in boiling water for 10 minutes, and let sit to cool at least 24 hours.
Yield: 6-7 1-cup jars.
Serving size: 1 tbsp
Number of Servings: 104
Recipe submitted by SparkPeople user ELYMWX.
Cut the orange into 1/8 wedges (peel and all) and remove any seeds. Cut the lemon into 1/4 wedges (peel and all) and remove any seeds. Slice the orange and lemon into thin slices, 1/8" or thinner.
Combine plums, orange, and lemon into a large saucepan and slowly bring to a boil, stirring occasionally. Reduce the heat, add the sugar, and continue to boil, for between 20 and 60 minutes until the mixture gels when placed on a cold spoon. Remove from heat.
Sterilize 7 1-cup canning jars in boiling water for 10 minutes. Pour the marmalade into the jars, keeping approximately 1/4" head-space. Any extra can be placed in the fridge immediately and used as-is. Place warm canning lids on the jars and secure with rings, hand-tightening only. Process the filled jars in boiling water for 10 minutes, and let sit to cool at least 24 hours.
Yield: 6-7 1-cup jars.
Serving size: 1 tbsp
Number of Servings: 104
Recipe submitted by SparkPeople user ELYMWX.
Nutritional Info Amount Per Serving
- Calories: 14.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.2 g
- Protein: 0.1 g
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