flypnay

Thanksgiving in June

In Uncategorized on June 30, 2011 at 5:47 pm

Definitely going to be a learning curve on this jam-making so first a quick record of what I did.
1. Pick, halve and pit 7 generous cups of plums.
2. Realize I didn’t buy sugar and just moved. Scrounge up about 4 generous cups of brown sugar and organic cane sugar crystals. dump into pot with plums, juice of two lemons, chopped up crystallized ginger and 2 cinnamon sticks.
3. Med Heat. Boil and stir boil and stir. Took a while, almost 35 minutes. started checking consistency with the frozen plate method around 25 minutes.
Results: great consistency for refrigerator jam, but the cinnamon and ginger….made it taste like something that will be delicious at thanksgiving, over a pork loin on a cold night, with goat cheese on crostini and hot toddies…in otherwords, like the holidays. I sort of knew going in that the cinnamon would do that, but i think 2 sticks was a wee bit overpowering. Into the freezer they go, to emerge and delight in November!

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