A smoky twist to traditional freezer jam.
Preheat grill or prepare charcoal. Brush halved pluots lightly with oil. Grill fruit, cut and oiled side down for 3 to 4 minutes or until fruit is slightly charred and beginning to soften. Roughly chop pluots and place in a food processor, plus until finely chopped (not pureed), or chop finely by hand. Measure pluots, you need 4 1/2 cups, no more, no less. Measure sugar in a separate bowl. Place pluots, sugar and lemon juice in a small saucepan, bring to a boil, stirring constantly. Quickly stir in pectin, return to a full boil and boil for 1 full minute, stirring constantly. Let cool before filling clean plastic freezer containers or jars (if refrigerating immediately). Leave a 1/2” space to allow for expansion during freezing. Let stand at room temperature 24 hours until set. Refrigerate for up to 3 weeks or freeze for up to 1 year (don’t forget to date your containers).
You must follow the instructions exactly, failure to do so can result in a failed set. You do not have to use the liquid fruit pectin, if you use the powdered, carefully follow the instructions on the box for preparing it.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 128 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3270.3mg | 113 % | |
Potassium 18.9mg | 0 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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