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.

Here is a recipe I found. I don't know how good it is but you can try it. Peach Jam Drain peaches and crush to yield 6 cups. Place 6 cups crushed peaches, 2 cups crushed pineapple, and 8 cups sugar into a saucepan. Bring to a boil and cook 20 minutes. Remove from heat and stir in 2 boxes of orange jell-o. Stir well until dissolved. Can and seal. I have made Strawberry/Pineapple jam like this but I used fresh strawberries with the canned crushed pineapple and it turns out fine. Just add equal amount of sugar to your fruit and cook about 20\-30 till thickend and pour into prepared jars.

Check the link below (scroll down - almost to the bottom of the page) for Reduced-Sugar spreads and jelly. -Grainlady Here is a link that might be useful: National Center for Home Food Preservation/making jams & jellies

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).