Honey Plum Jam 3 cups pitted, coarsely chopped purple plums (about 500g) 1/3 cup sugar 1/3 cup water 2 tablespoons lemon juice 2 tablespoons honey Combine the plums, sugar, water and lemon juice in saucepan. Bring to the boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks. Plum Jam You will need 340g sugar for every 450g plums. Wash and dry, stone and weight the plums and cut into halves or quarters. Put into a large saucepan, cover with the sugar. Stir well and leave for 24 hours. Next day, slowly bring the mixture to the boil, stirring with a wooden spoon at short intervals until the sugar starts to dissolve. When boiling point is reached, reduce heat and simmer on low until the mixture gels when tested. Stir in 2 teaspoons margarine. Bottle in sterilised jars while still hot and seal with paraffin wax. If liked, add 1 tablespoon chopped glace ginger and 1 tablespoon green ginger wine for every 500g of jam to the mixture when beginning to cook.

Emily I don't have and can't find a recipe that calls for your specific ingredients, but I make a habanero jelly recipe that is very good. It's from Bernardin and I just won the Grand Champion ribbon at my county fair with it. I'd probably sub mangoes for the apricots and replace some of the onion/pepper with some ginger root, then use Thai Hots instead of Habanero. Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 cup finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Your combination sounds yummy, BTW. Annie

Hi Sandy, I've made persimmon jam/jelly before. I just cooked it with as much sugar as I wanted - not much, because I also don't like a 'bit of fruit with my sugar' - but I made sure to finish off the jars quickly once I opened them since there wasn't enough sugar to preserve them long term. I also don't use pectin. It turned out more of a 'butter' but the fruit has enough pectin to hold up. The Harvest forum on the Garden side of GW is where all the canners hang out, BTW (link above is broken).

Gluten-gree is THE way to go. I dropped 20 pounds in 4 weeks doing nothing but eating gluten-free. have the "Wheat Belly" book, and I've read most of it. I have tried only two recipes, the Crab Cakes and the Pizza. The Crab Cakes were heavenly, the Pizza was... passable. My grand-daughters ate it (they're 6 and 2), but if it looks like pizza, they'll eat it. In my experience, nothing that is SUPPOSED to taste like bread tastes like bread. It's not soft, not doughy and yeasty, just... not. The breads you can buy or make are great for toast, french toast, breadcrumbs for cooking, etc. But they're not good for sandwiches or pizza doughs if you want a soft crust. I just had to learn to live without. I don't even save them for "special treats" because I'd rather just lose my taste and craving for such things. In ALL other recipes that aren't breads/muffins/bagels, I just replaced wheat flour with soy flour. I can't tell a difference really, or it feels so much better in my stomach that it SEEMS to taste better.