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By French Tart
Added September 18, 2007 | Recipe #253728
Showing 1-2 of 2
By Chef Tweaker
on September 05, 2012
I originally made this Oct 2007. I had subbed 1/8 ground ginger which I mixed with the sugar. I think I got the right amount as there was just a shadow of ginger flavor. Also I had no scale so I used the conversion to cups that is given in the canning forum. The texture was very grainy so really, weighing the fruit is imperative. I made it again a few weeks ago with correct measurement of fruit (just slightly more pears than apples)and fresh ginger. Most of my plums were yellow but a few purple ones and it was enough to make it a lovely color! My only complaint is the amount of sugar required... this being a pectin-free recipe. I hope a certain British farmer's wiffe doesn't roll in her grave but I'm considering using my low-sugar pectin next time and see what I can come up with.
Yield was 11 jelly jars (half pints)
on September 22, 2007
This was my very 1st attempt in making jams and I am SO GLAD I picked this recipe to make my 1st batch! A WONDERFUL jam - lovely flavours of the fruits with a hint of ginger lurking in the background. Thank you, FT, for sharing this wonderful recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (4868 g)
Servings Per Recipe: 1