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Old 11-01-2004, 03:19 AM   #1
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Plum Jam


I have about 16 cups of Plums, not sure of the kind, but they are the yellowish, sweet varity.
I cleaned seeded, sliced and froze them last Aug.
I have about 6 cups of crabapple juice I saved from last year.
:roll: Can I add the Crabapple juice to the plums and make jam with the mix? :?:

If I wanted Home Cooking, I would have stayed at home!

Charlie

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Old 11-01-2004, 06:44 AM   #2
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Welcome to the boards, Hungry Charlie!! (Nice moniker there, too!)

The direct answer to your questions is yes-you can. A couple of ideas come off the top of my head….

You could make a Crabapple-Plum Jam this way:

6 cups of plums, pitted and chopped
1 cup of crabapple juice
1 tablespoon of lemon juice
1 package of powdered pectin
7 cups of sugar

Combine the plums, juices and pectin in a large, heavy and tall saucepan or pot and bring to a rolling boil over high heat, stirring constantly. Add the sugar, stirring to dissolve, and return to a rolling boil, then boil hard for one full minute more. Ladle into sterile jars, clean the rims, affix the lids and rings (not too tightly!), and process for about 15 minutes in a water bath canner, depending upon your altitude.

You could also make a Crabapple-Plum Jelly:

Place 3 cups of pitted and chopped plums into a medium saucepan, cover and simmer over low heat for about half an hour. Then strain in a sieve or through several layers of cheesecloth.

Combine 3 cups of crabapple juice with 1-1/2 cups of plum juice, 1 tablespoon lemon juice and 4 cups of sugar in a large, heavy and tall saucepan. Bring to a boil over medium heat and continue to cook until the mixture begins to thicken and gel. (This will take a while…a half hour or so perhaps.) Then ladle into jars, seal and process.

The age of your crabapple juice really concerns me, though. While it may taste fresh, it is still already a year old. The longest lifespan of anything that I preserve is one year, because I would much rather throw hard work away than risk the variety of food poisonings and botulism that age will produce in preserved foods.

I hope this helps get you started, Charlie, and I know others here will offer input, as well.

Happy canning!
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Old 11-01-2004, 10:55 AM   #3
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or....cook them both down, add some catshup, whorshter, a shot or 2 of jack dainels and call it barbeque sauce.. I love plum sauce on ribs, talk about good!
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Old 11-01-2004, 03:00 PM   #4
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Quote:
Originally Posted by southerncook
or....cook them both down, add some catshup, whorshter, a shot or 2 of jack dainels and call it barbeque sauce.. I love plum sauce on ribs, talk about good!
Geez, what a good idea!!!
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Old 11-01-2004, 03:07 PM   #5
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Quote:
Originally Posted by Audeo
Quote:
Originally Posted by southerncook
or....cook them both down, add some catshup, whorshter, a shot or 2 of jack dainels and call it barbeque sauce.. I love plum sauce on ribs, talk about good!
Geez, what a good idea!!!
yea, after you buy the babybacks you can't afford the plum sauce!!
wanted to get some yesterday, but didn't want to go to sam's. It would have cost almost 35.00$ for 3 racks. I have 4 guys and myself to feed, and 3 racks is a minimum!
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Old 11-01-2004, 03:13 PM   #6
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SoCo, I'm thinkin this plum sauce would be good on some wild duck too.
What say you?
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Old 11-01-2004, 04:57 PM   #7
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Quote:
Originally Posted by mudbug
SoCo, I'm thinkin this plum sauce would be good on some wild duck too.
What say you?
I'm thinking duck breast on the grill mud...or served on the side. I'm thinking any game, venison?
hubby gave up his lease, no time and too expensive. he figured it was that, or the LSU tickets!! cost about the same, and you can always find a new lease.
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Old 11-01-2004, 06:44 PM   #8
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[The age of your crabapple juice really concerns me, though. While it may taste fresh, it is still already a year old. The longest lifespan of anything that I preserve is one year, because I would much rather throw hard work away than risk the variety of food poisonings and botulism that age will produce in preserved foods.

I hope this helps get you started, Charlie, and I know others here will offer input, as well.
++++++++++++++++++++++++++++++++++++++++++++
The age of the Crabpple juice was also a concern of mine. My neighbor and put up over 24 pints last year and I had this left over fully intending to can it later.
I didn't have any plums or crabapples this year. We had a freeze and snow the first part of May. My peaches were affected also. The first of Oct they were about the size of a large golf ball and hard as a rock! This was at my place in Nevada and we had to return to So. Cal. They finally ripened and my neighbor enjoyed them.

Thanks to all those that responsed.
I love plum jam and I have a KILLER dry rub for my ribs.
I have never eaten a duck so I wouldn't know about plum sauce on a duck

Charlie
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Old 11-03-2004, 10:34 AM   #9
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Kansasgirl on, the now defunct FN, posted a recipe for plum sauce that is really FINE. I don't know if she is on this board.
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Old 11-03-2004, 12:03 PM   #10
 
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Yes, I think so too mudbug!

looks yummy audeo.. I love all kinds of jam.

Hungry, what an appropriate name for a cooking site.. lol.. short-n-sweet!
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