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Italian Plum Jam - Half Recipe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.8701
Energy (kCal)2983.1925
Carbohydrates (g)743.9444
Total fats (g)8.3709
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pit the plums and chop in a food processor. Measure 4-cups. | 2. In a pan combine the 4-cups chopped plums, lemon juice and water. | 3. Stir-in the dry pectin. | 4. Bring to a boil and boil for one minute. | 5. Add the sugar. | 6. Bring back to a boil and boil hard for a full minute. | 7. Ladle into sterilized jars. Adjust caps. | 8. Water bath process 8-minutes. | 9. Yield: 4-5 half pints and a taster for the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum 18 1366.2 339.17400000000004 20.79 8.316
    lemon juice 1 1/2 tablespoons bottled 5.0325 1.5784 0.0801 0.0549
    water 1/4 cup 0.0 0.0 0.0 0.0
    sugar pectin 3 tablespoons low - - - -
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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