I've made this plum jam twice and it turns out great. I use fresh Japanese Santa Rosa plums from my yard. I use 8 oz. or half-pint canning jars. FYI, you can reuse jars, but not the lids. It helps to have canning jar tongs and a wide mouthed funnel. This recipe does not need pectin.
This recipe is one of my all time favorites. It is from a recipe book from my childhood church. Make the cheese ball ahead of time. Make the coating just before serving. I serve this with Triscuits because they are so sturdy.
I found this in the Los Angeles Times Food Section. It sounds terrific. The recipe originated from the Akasha Restaurant in Culver City. Lavender blossoms can be found at Penzey's Spices in Torrance. (mail order too) Time does not include 2 hours chilling time.
This came in the mail from a Ralphs Grocery Store flyer. My whole family loved it. I didn't have cumin, so I used coriander and it was great. I served this with "Sesame Thin" crackers from Trader Joes and "Just Chips" from Just Off Melrose.