Hey, Cop Car! I think I may have found the perfect blog for you!
I was surfing this morning and found “Cooking for Engineers“!
Daily Archives: August 30, 2005
Follow Up
We’ve finished canning the plum jam. It’s amazing how you can take a dark blue fruit with green pulp and end up with a beautiful plum colored jam!
The chopped plums, sugar and lemon juice sat for two hours while the juice flowed from the pulp. We put it on the stove top and brought it to a rolling boil. Elegante Mother skimmed the foam from the top, and I worked on getting the jars ready for the canning.
I’ve Learned a New Definition
I spent the morning cutting up 2.2 pounds of tiny Italian plums. We’re making jam today. The fruit is so tiny that it took me easily two hours to complete the job. Part of that time was devoted to occasional diversions to give my hands a chance to relax.
I happened to find Orangette’s blog entry on preserving, and decided to follow her instructions for making jam. To the chopped up plums, I’ve added a pound of sugar and the juice from half a lemon. The mixture is to sit for two hours at room temperature to “macerate.”