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KiplingAngel
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« on: Thu 3 March, 2011 - 05:01 pm »

 Angel

1.5 kg of pitted plums
400ml water
1.25kg raw sugar
Juice of two lemons
1 1/2 tsp real vanilla essence
1 tsp vanilla seeds

Cook plums and water together for about 20 mins, or till the fruit is cooked
add sugar and boil hard for about 10-15 mins, or till the jam is almost set
Add Lemon juice and vanilla, and stir well - be careful of the splashes

Bottle as usual

Delish!!!

(c) KiplingAngel
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snaz
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« Reply #1 on: Thu 3 March, 2011 - 06:01 pm »

I see you used raw sugar. That would give your jam a deep colour to   oh so
yummy & divine too I reckon.


Have you tried the sugar chelsea have put on the market especially for jam making?

Also would you a recipe for Apricot Jam  made in th microwave?  TIA
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Collie
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« Reply #2 on: Thu 3 March, 2011 - 06:05 pm »

hisses at microwaves 
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KiplingAngel
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« Reply #3 on: Thu 3 March, 2011 - 06:17 pm »

lol - I'm with BintyFairy on this one - Microwaves are evil critters that kill taste and nutrition...

I don't usually need the added pectin that is in the jam sugar - and if I do, then I just make a pectin stock with apple cores and peels...  Would much rather use natural always.

 Angel
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snaz
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« Reply #4 on: Thu 3 March, 2011 - 09:25 pm »

I agree with you both re microwaves  , but but I have misplaced
my recipe for apricot jam made in the mic.  I have looked in recipes
on TM.
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KiplingAngel
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« Reply #5 on: Fri 4 March, 2011 - 06:28 am »

Here is an old recipe for  Microwave Apricot jam

 

500 grams of apricots
2 tablespoons of lemon juice
sugar (normally around 1 1/2 cups)

Cut the apricots into 1/8s. Place into a large pyrex microwave safe jug or other high-heat-resistant bowl. (NB don't use a plastic microwave safe jug - they can't handle the heat!)
Add the lemon juice and microwave on full power for 5-8 minutes, stirring every few minutes when the fruit bubbles around the edge of the jug.
Heat through until the fruit begins to boil vigorously.
Careful no to burn yourself!
Measure the volume of fruit and add 1/2 to 3/4's of a cup of sugar to each cup of fruit.
Stir thoroughly and then microwave again for a further 5 to 8 minutes, until a little jam sets on a cold saucer.
Pour into sterilized and prepared jars and seal in the normal way.

In saying that, I prefer to cook on the stove top - you keep a lot more of the nutrients intact...
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snaz
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« Reply #6 on: Fri 4 March, 2011 - 06:55 am »

Thank you K A
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