Comments on: Plum Jam Sauce Recipe

By: Ginger

Ginger — Sun, 16 Aug 2020 00:06:34 +0000

In reply to Ashley G. I think you could safely can it, water bath for 10 minutes if using 8 oz jars, maybe 25 for pints

By: derrick mawira mugo

derrick mawira mugo — Wed, 18 Oct 2017 16:37:58 +0000

wonderful jam sauce

By: Ashley G

Ashley G — Tue, 13 Oct 2015 18:32:50 +0000

I NEED to figure out how to can this! Even though I THINK the lemon juice should add enough acid to the recipe to keep it shelf stable I’m too new to canning to know whether or not it will work. I’ll keep hunting…

By: carol dee

carol dee — Tue, 07 Apr 2015 14:17:22 +0000

The plum and peach jam sauces look great. I do make regular jams and jellies. It really is not too hard and keeps in the cabinet no need for freezer or refrigerator space. My favorite I Apricot. We do have a large patch of wild black berries and unless I sieve out a lot of seeds it is CRUNCHY … LOL . We have red raspberries, grapes and strawberries growing also. So far not enough for a batch of jam or jelly. Last summer I did not get more tan one r two strawberries. Thanks to the birds and Papa letting Grandsons pick and eat when they came out to help Papa in the Garden! 😉