|by Pam Mycoskie|
Revised to reflect updated information, this cookbook contains more than 350 delicious, low-fat recipes for such dishes as lasagne, pizza, cookies...
1 - 10 of 556 for plum butter
Wash and cut apples and plums, including peels ... until thick and clear. Stir occasionally to prevent sticking. Fill sterilized jars. Seal. Makes 6 glasses.
Cream together: Beat in: Sift together and add to other mixture in 2 portions: Pour batter into greased bundt pan and bake 350 degrees 60-75 minutes ...
In heavy kettle stir plums and 1/2 cup ... around edge of butter it is done. ... 1/2 inch headspace. Seal with clean, dry, metal lids. Makes 3 1/2 pints.
Wash plums and do not ... each cup pulp add 1/2 cup sugar. Cook to a paste, stirring frequently to prevent burning. Pour into sterilized Kerr jars and seal.
Cook 2 gallons plums until done. Run ... stirring, to avoid scorching. Cook to desired thickness. Pour into containers. Seal with paraffin or refrigerate.
Place plums in large kettle. ... sieve; measure pulp into another kettle. Add 2 cups sugar for each cup pulp. Cook until thick; seal in hot sterilized jars.
Pick and wash. ... hours until all plums are broken open, ... can it. Put a silver knife in the fruit jar as it is filled. Jar and can as fast as you can.
Cook until soft. Press through colander. To each cup pulp add 1/2 cup sugar. Add 1/2 teaspoon cinnamon to 4 cups pulp. Cook until thick, stirring to ...
Wash plums. Cook until ... each cup pulp. Boil rapidly until thick. Pour into hot sterilized jars. Process 10 minutes in hot water bath; then complete seal.
Cook plums, sugar, cinnamon, ... add the Certo pectin. Boil for 5 minutes. Ladle into 1/2 pint jars and process for 10 minutes in a boiling water bath.
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