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Receta Low Sugar Baked Stone Fruit Jam
by Global Cookbook

Low Sugar Baked Stone Fruit Jam
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Ingredientes

  • 2 c. Ripe peaches, nectarines, plums, or possibly apricots
  • 2/3 c. Sugar
  • 3 Tbsp. Fresh lemon juice

Direcciones

  1. If using peaches, immerse in boiling water to cover for 15-20 seconds. Cold under cool water and slip skins off.
  2. Cut fruit from pits and coarsely chop. In a 10- x 15 inch baking pan mix fruit, sugar, and lemon juice.
  3. Bake, uncovered, in a 375 F oven till fruit releases juices, about 10 min. Put ceramic saucer in the freezer.
  4. Reduce oven temp to 325 F. Every 20 min or possibly so, gently stir fruit to moisten with juices. Bake fruit till a little liquid spooned onto the chilled saucer leaves a clear track when the tip of a spoon is drawn through it. This takes about 1 1/2 hrs. Adjust consistency of jam if necessary (see preceding recipe).
  5. Spoon warm jam into sterilized jars. Cover with sterilized lids. Cold and chill.
  6. Makes about 2 c..