|Soups (Master Chefs)|
|by Arabella Boxer|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 75 for plum jelly
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Wash well and ... red wild sand plums and partially ripe ... free juice. Make jelly in proportion listed ... continue to jell while cooling in the jars.
Add Sure-jell to ... extract juice: Wash plums. Just cover ... and fruit is soft. Remove from heat and let cool. Strain through jelly bag or cheesecloth.
Bring jelly to full, rolling ... is finished and should be removed form the heat at once. Remove foam from the jelly and pour at once into canning jars.
To get juice of plums, pit (do ... strainer for clearer jelly. Have jars ... lids. Invert jars for 5 minutes, then turn upright. Check seals after 1 hour.
Heat plums and water to ... pectin; heat to full rolling boil. Boil 1 minute. Skim off foam; pour into hot sterilized jars. Leave 1/2 inch from top and seal.
Wash plums and bring to ... soft. let stand overnight. Pour off juice. Add 1 cup sugar to 1 cup juice. Boil until mixture drops from spoon in thick drops.
Use fully ripe ... remove stems from plums. Place in ... fruit in dampened jelly bag or several ... metal spoon. Immediately put into hot jars and seal.
Cover plums with water and ... Drip juice through jelly bag. Measure and ... Remove from heat; skim at once. Pour or ladle into hot jars and seal. 4-6 pints.
Pit, do not peel, plums. Finely chop ... in a dampened jelly bag or several ... and boil for 5 minutes at slow boil. Remove from water and allow to cool.
Go into the ... pounds of wild plums - looking out ... Remove from heat; skim off foam and pour into sterilized jars and seal. Yield: about 10 half pints.
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