Vickys Plum Jam with Add-In Variations GF DF EF SF NF
Vickys Plum Jam with Add-In Variations GF DF EF SF NF

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys plum jam with add-in variations gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Plum Jam with Add-In Variations GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Vickys Plum Jam with Add-In Variations GF DF EF SF NF is something which I’ve loved my whole life.

Halve and pit the plums then cut into quarters. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys plum jam with add-in variations gf df ef sf nf using 3 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Plum Jam with Add-In Variations GF DF EF SF NF:
  1. Prepare 1350 grams plums (3 lbs)
  2. Prepare 425 ml water
  3. Make ready 1350 grams white granulated sugar (3 lbs)

Place the plums and water into a large pot, and bring to a boil. Most plum jam recipes I've seen out there call for lemon juice for flavor balance and textural adjustment. But after trying jam with lemon juice Add the plum mixture to your pot, and stir in four teaspoons of calcium water. (Look for the instructions on your pectin package for proper dilution rates. Panjaban - Make DF SF WF GF EF curry base, available direct from their website and from some local stockists.

Instructions to make Vickys Plum Jam with Add-In Variations GF DF EF SF NF:
  1. Wash and halve the plums leaving the stones in. I like to crack some open and add some of the kernels found inside them here. The stones also contain pectin which helps the jam set. We'll skim the jam later so don't worry about leaving the skin on and stones in
  2. Put the plums, kernels and water in a pan and simmer for around half an hour until the fruit is soft and liquid has reduced a bit
  3. Add the sugar and keep stirring well to dissolve. Boil rapidly until the setting point is reached, skimming the top as required to remove the stones and skin
  4. To check the setting point, pour a teaspoon of the jam onto a cold plate. If the jam wrinkles when you push it along with your finger, that's it ready. If not, keep boiling but check again in a few minutes
  5. Have sterilised jars ready.Wash them in hot, soapy water then put them in the oven on the lowest setting for 15 minutes. Pour the jam while still hot into the warm jars. Fill to a half cm from the top. Put a circle of wax paper on top, then a dampened piece of cellophane held in place with an elastic band if you don't have a lid. Otherwise just the wax paper and lid.
  6. Label with the date. Makes around 2kg / 5lbs of jam
  7. Variations: Add 12 tsp ground ginger or 1/2 tsp of dried lavender flowers (or to taste). Try swapping out half of the plums for apples. Swap half of the plums for 450g / 1lb figs, the zest and juice of 1/2 an orange and 1/2 a tsp each ground cloves and ground cinnamon (reduce water by half). For a lovely autumn/winter spiced plum jam like shown in this photo, add 3/4 tsp ground cinnamon and a pinch of ground nutmeg

Frozen Curry Meals (also see Ready Meals). There are also pancake mixes to which you just add milk alternative too that work brilliantly. Victoria Foods pancake mix bottle - DF SF. Apple designed SF Symbols to integrate seamlessly with the San Francisco system font. SF Symbols are available in a wide range of weights and scales to help you create adaptable designs.

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