REC: Raspberry-Plum Jam and Spicy Plum Sauce
From Dawn_MO
Both contain quite a bit of sugar because they can be water-bathed. You can just cut back, to taste. The jam is really good. The plum sauce is a good dipping sauce or grilling sauce when mixed with other ingredients.
* Exported from MasterCook *
RASPBERRY-PLUM JAM
Recipe By : Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds Santa Rosa plums or other firm ripe plums
3 cups fresh raspberries
10 cups sugar
1/2 cup lemon juice
6 ounces liquid pectin
Rinse plums and remove pits. Finely chop, to make 4 cups. Place plums and reaspberries in a pot. Stir in sugar and lemon juice until well blended. Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; skim off foam. Process for 10 minutes if jars are not sterilized, and 5 minutes if they are. Makes 12 half-pints.
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* Exported from MasterCook *
SPICY PLUM SAUCE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method1 3/4 cups plum puree
1/4 cup raspberry vinegar
3/4 teaspoon lemon juice
1 1/2 cups sugar
1 tablespoon Dijon mustard
2 1/4 teaspoons dry mustard
1 clove garlic
1/4 teaspoon red pepper flakes
Cook all ingredients until desired consistency. Ladle into hot jars, and process for 10 minutes.
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NOTES : I get my plum puree by cooking plums, skins, pits, and all; in a large saucepot. I add a little water to get the process started. When it is has a nice stewed look to it (sort of like applesauce), I put the plums through a wire collander, to seperate flesh from the skins and pits.
http://eat.at/swap/forum1/23723_Here_are_two_that_might_work__REC_Raspberry-Plum_Jam_and_Spicy_Plum_Sauce