br>You should end up with about 4-1/2 cups
Never double canning recipe!
Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
Pour hot into hot jars, leaving 1/4\" head space. Adjust caps.
Process 10 minutes in boiling water bath.
Brandied Plum Jam: add 1 cup brandy to fruit mixture.
Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.
b>with the rub; cover with plastic wrap and marinate at room temperature for
y about 1/3, add plum jam and continue to stir. As
p to enclose stuffing, securing with butcher's twine at 3
ix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set aside
spect 5 half-pint jars for cracks and rings for rust, discarding any
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
Place the game hens in a slow cooker. Sprinkle with red pepper flakes.
Mix the plum jam and onion soup mix together in a bowl until well blended. Remove 1/4 cup of the jam mixture and refrigerate until needed. Brush the remaining jam mixture over the hens.
Set the slow cooker on Low for 7 hours. Brush the reserved glaze over the hens. Cook on Low 1 hour more. Place hens on serving plates and garnish with kiwifruit slices.
Rinse chicken; dry well.
Sprinkle generously with salt to season.
Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
Arrange in shallow baking dish.
Spoon glaze over chicken.
Bake at 375\u00b0F, basting with glaze in pan, about 45 minutes.
Gingered Plum Glaze: Slowly heat plum jam until it melts.
Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.
etting , add the grape jelly, plum jam, chili sauce, diced tomatoes, ginger
rill.
Sprinkle turkey breast with lemon pepper.
Insert meat
Cover and refrigerate the bird for at least 2 hours, or
nch pie plate and with your fingers, dusted with flour if needed
in oven bag.
Add Plum jam, Worcestershire sauce and chopped onion
In a large mixing bowl, combine freezer jam fruit pectin and sugar, stirring until evenly blended. Stir in pineapple, papaya and mango. Continue stirring for 3 minutes.
Ladle jam into clean 8-ounce Ball freezer jars, leaving 1/2\"-inch headspace. Apply lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate jam for up to 3 weeks or freeze for up to 1 year.
). Spray a baking sheet with cooking spray.
Season the
ach breast with cornbread mixture.
Bake in preheated oven for 25
/4 inch thickness. Cut with a 2 inch round cookie
lat like a book.
With meat mallet or between two