ancel and unplug appliance.
Preserve water canning method.
Fill
2-inch circle.
Drain plum mixture, reserving liquid. Toss plums
he mashed canned plums, reserved plum syrup, ginger, chopped green onion
cup plum pulp (see instructions at end of recipe), cream, egg
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
In small bowl mix preserves, mustard, lemon juice, and cinnamon.
In saucepan saute the ham in butter on medium heat till the ham is brown and heated through.
Spread preserve mixture atop, cover and heat for another 2 minutes.
olk, cornflour, spring onions and plum sauce in a bowl; whisk
egetable cooking spray. Heat Dried Plum Puree and butter in Dutch
ngredients. (See recipe description for substitute for the plum wine). Stir well
he colander).
Pour the plum mixture into the lines colander
o coat with syrup. Arrange plum halves, skin-side down, evenly
he dumpling dough for this recipe.
Preparing the Dumplings and
Combine plum juice and Sure-Jell in a large thick pot.
Cook to a full rolling boil, stirring constantly.
Quickly add sugar. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim bubbles off the top with a large spoon.
Ladle into hot jars.
Seal and let cool.
Yields 9 cups of jelly!
sually depart from the original recipe by lowering the heat and
arlic, grated ginger, chopped shallots, plum sauce and soy sauce and
months. Makes 4 cups. Recipe may be doubled. Makes a
ight golden brown. Add the plum tomatoes, tomato paste, sugar, basil
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
and label jars.
Store plum jam in a cool, dry
PLUM PREP
Wash and