by Alice on September 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 October 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
