Jack Johnson ~ What You Thought You Need
The Power Station ~ Some Like It Hot
Skid Row ~ Youth Gone Wild
Thunder ~ Only You Can Make Me Cry
Billy Joel ~ She's Got a Way
Sara Sant'Ambrogio ~ Nocturne in E-Flat major
Now plums should come with a warning...prepping too many will leave your fingers stained a very unattractive dark varnish colour! And it doesn't seem to want to come off! Darn it! lol
As you will know I have a many...oh so many...plums to use up...and I have been working my way through a stack of recipes. This one caught my eye because it was said low sugar...simple as that. I love jam and don't eat it often, as the high sugar make me jittery..lol. So if I find a recipe that claims to be low sugar..you can bet I'll be trying it.
So, apart from the classy stains preparing the plums leave you with, this jam is very simple to make. I do confess I made it with the thought "...I'm not sure about this...." going through my mind. But I followed the recipe faithfully and now have six small jars of this jam waiting to be eaten. It smelt great whilst it was cooking and the I'm not expecting a firm gel of a jam but it was definitely 'jammy' lol. And it's the most beautiful colour. We had some leftover so I put that in a container for taste testing today.
The results were exactly as the recipe is titled..lol. Tart fruity plums, sweet apples and a hit of ginger. The consistency is as I suspected quite loose but is spread just fine on my bread and stayed there, so does it really matter? It is a delicious jam....hope you try it..
I take no credit for this recipe as I found it on www.affairsofliving.com so the respect due is theirs alone.
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| Low Sugar Gingery Plum-Apple Jam |
(Recipe from www.affairsofliving.com)
5 granny smith apples, unpeeled and uncored
1/3 cup peeled, chopped ginger root
1 lemon, unpeeled and finely chopped
water
6 cups pitted, unpeeled and chopped
3/4 cup agave nectar
Remove the stem and blossom from the apple, and coarsely chop. Prepare ginger root and lemon and place all in a large, tall pot with enough water to elimate sticking. Don't be alarmed by all the seeds, pith and skins - this is al high in natural pectin and will help thicken the jam. Bring the apple mixture to a boil, cover, and reduce the heat and simmer until apples are very soft, about 20-25 minutes, stirring often.
Remove from the heat and run the mixture through a food mill or push through a fine mesh sieve positioned over a bowl and push the apple mixture through the holes with the back of a spoon. Discard the skins and seeds.
Prepare and sterilise 6 jars and lids for potting up the jam...using whatever method you use.
Place 2 cups of the applesauce in the pan with the chopped plums and agave nectar and bring to a boil, stirring constantly. Reduce the heat and simmer until the plums are soft, about 20 minutes, stirring often. Mixture will splatter so please take care.
Spoon into your prepared sterilised jars and place on the wax seals. Leave to cool and then place on lids. Leave overnight and re-tighten the lids. Leave for 12 - 24 hours before using. The jam should last stored for a year but when opened, store in the fridge and use within three weeks of opening.
Recipe creators notes: Spiced jams - feel free to add your favourite spices, such as nutmeg, cinnamon, or cardamon. Start with a small amount and add gradually, testing as you go.
Other fruit jams - use this same basic technique and substitute an equal amount of other fruit for the plums, such as peaches, cherries, raspberries, blueberries and pluots. (Nope I have no idea what these are either ~R~)
Enjoy!
~R~
