Blue Plum Preserves
28 Jan 2009
|Blue plums||3 Pound|
|Frozen raspberries||1 Cup (16 tbs)|
|Sugar||7 Cup (112 tbs)|
|Powdered pectin||1 Tablespoon|
Pit plums; grind.
Cook plums in large kettle for 3 minutes; add raspberries.
Bring to a boil; stir in sugar.
Boil rapidly for 3 minutes.
Remove from heat; stir in pectin until dissolved.
Pour into hot sterilized jars; seal with paraffin.
Blue Plum Preserves Recipe