by Alice on settembre 8, 2010
Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2-3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.
Posted in: breakfast and brunch,fruits,gluten-free,jams,summer
Tagged as:
ginger,
muscovado,
plums,
rice malt syrup,
vanilla
by Alice on ottobre 18, 2008
Ingredients 2 kg extra ripe purple plums (I used the Italian variety) 1 cup filtered water the juice of 2 lemons 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon grated lemon zest 5 to 6 cloves (finely ground) Makes about 4 jars, 300 g each.
Posted in: breakfast and brunch,fruits,gluten-free,jams
Tagged as:
fruit,
jam,
plums
VERSIONE ITALIANA
