Freezer Plum Jam from The Complete Book of Home Preserving by Mary Norwak
Remove stones from plums and stir in sugar and lemon juice. Leave for 20 minutes, stirring occasionally. Add pectin and stir for 3 minutes. Put into small containers, cover and seal. Leave for 5 ho...
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Ingredients
- 2 teaspoons lemon juice
- 4fl.oz/100 ml liquid pectin
- 1½lb/750g Victoria plums
- 2lb/1 kg caster sugar
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