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Plum Jam with Cinnamon

by on August 4, 2009 in Canning August 4, 2009 Canning
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Description

The title tells it all, plum jam with cinnamon.

Ingredients

  • 2 pounds, 3-⅓ ounces, weight Pitted Plums
  • 2 pounds, 3-⅓ ounces, weight Jelling Sugar
  • 1 teaspoon Cinnamon

Preparation

Chop the plums, not too fine. Mix with the jelling sugar (could be substituted with ordinary sugar and pectin of course, follow instructions on pectin package).

Bring to a boil and cook for 2-5 minutes (or follow instructions for jelling sugar, I guess you get different kinds in different countries). Add cinnamon. Skim of the foam.

Pour into hot sterilized jars. You will get between 1.5 and 2 litres of jam.

If you want you can, of course, add some preservative to make it stay fresh longer.

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Profile photo of sweetwater

sweetwater on 9.19.2010

I have been looking for a plum jam recipe but what is jelling sugar?

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