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Ingredientes
- 1Â 2/5 kg plums
- 125 ml water
- 8 Tbsp. lemon juice
- 1Â 3/5 kg sugar (caster)
- 4 Tbsp. cherry brandy
Direcciones
- In a large saucepan, cook plums and water over low heat till plums are very soft. Add in lemon juice, simmer 5 min. Add in sugar. Stir till sugar dissolves. Increase heat; boil rapidly for 15 min or possibly till jam reaches 105C. Remove from heat. Stir in cherry brandy. Remove scum and let stand for 5 min.
- Stir well and ladle into warm jars and seal.
- Makes 2.5 litres.
- Keeps for 3-4 months.
- Ensure storage jars are well sterilised.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 790g | |
| Recipe makes 4 servings | |
| Calories 1707 | |
| Calories from Fat 8 | 0% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 562mg | 16% |
| Total Carbs 440.12g | 117% |
| Dietary Fiber 4.7g | 16% |
| Sugars 433.01g | 289% |
| Protein 2.42g | 4% |
