Stone the Plums. Cut them coarsely in 1cm pieces.
Put them in wide and high saucepan to let vapor leave and avoid splashes when rolling boiling.
Simmer over medium low heat until fruit is very soft (for about 30 mins).
Add lemon juice and simmer for another 5 mins.
Add sugar and stir until completely dissolved.
Bring to a rolling boil rapidly and stirring constantly. Beware for very hot splashes.
Lower heat just a bit to anoid splashing and continue stirring and boiling until temp reaches 105 C or 15 mins pass.
Test for setting.
When set, remove from heat and let cool down for max. 10 mins.
Remove froth if any.
Ladle into hot sterilized jars. Put cap and turn upside down.
Do not move jars until cool.
You can taste for sweetness right after the sugar has been added and fully dissolved.
Some stoves will not reach 105C, go with time and setting test instead.
You can use a hand blender in the saucepan during the final cooling if you want a finer texture.
If you use an analog thermometer, make sure to insert in the pan from the start to avoid cracking it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (946g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 1219.8mg||32 %|
|Total Carbohydrate 238.5g||70 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 226.7g|
|Protein 5.6g||8 %|
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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: 931
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