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| Cut up enough plums for 2 cups. |
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| Mix in 1 teaspoon of fruit preservative, vitamin C. |
I did the same thing with King figs, except chopped them by hand into about 1/2 inch pieces. That was my first try, and I used 1 cup of sugar, which was too sweet.
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| Dissolve 1 1/2 teaspoon low-sugar pectin in 1 cup water. |
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| Heat to boil while stirring. Boil one minute while stirring. |
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| Mix the fruit with the pectin solution. Mix in 1/2 cup sugar. |
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| I like to pulse a couple of times in food processor but leave lots of chunks. |
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| Ladle into fruit jars. I used 4 ounce. |
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| Cap, label, chill or freeze. |
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| King Fig Jam. 7.17.15 |
Oh Oh oH what's freeser jam? I make regular blackberry jam and loquat jams. I think that's best way to use all those ripe fruits. This yr my blackberry is a disaster, fruit fly lave have ruined my fruits, although I've a nice bumper crop. Hate to take a bite into maggots, yuk!
ReplyDeleteMaggots might be high in protein, but I would not want to eat them either.
ReplyDeleteFreezer jam is made with the fruit, sugar, pectin, and vitamin C for fruit preservative. The fruit is not cooked, so it's much easier. It keeps for 1 year in freezer, or 1 month in fridge.
Blackberry jam sounds awesome! I want to learn how to make regular jam.