SANDRA'S EASY PRUNE PLUM GINGER JAM

Prune plums have a slight tang and are less juicy than other plums

and are fabulous cooked, as the heat concentrates their flavor.

It's divine drizzled over pancakes, ice cream and cheesecakes

or spread over toast, bagels, scones and muffins...

Yield: (Approximately 3-1/2 cups)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container)

2 cups granulated sugar

1 teaspoon ground ginger

2 tablespoons Dole orange-pineapple-banana juice

Salt

--1 tablespoon cold butter

METHOD

Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates the foam while adding flavor).

Let jam cool completely, uncovered, in the pot (if you're not using the water-bath method). Ladle jam into mason jar(s), add lids and rings, then refrigerate, until ready to use (up to 1 month)...or freeze (up to 3 months). Alternatively, water bath sterilized, filled with hot jam, then seal jars by immersing in boiling water for 10 minutes to store up to 1 year in pantry. ~ Enjoy!

Perfect balance of flavors, not too tart nor too sweet...

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Tip:

I refrigerated 1 jar of jam for us now, and water-bath sealed the remaining 3 jars to store in the pantry. It's up to you as to what method you choose to store your newly made jam.

SANDRA'S FRESH FRUIT and RASPBERRY PARFAITS

A light and refreshing breakfast treat, 
or any other time of day...

Servings:
--(4, depending upon size
of serving glasses used ;)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

1 (8 oz. container) plain yogurt (I used dannon greek fat-free brand)
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon fresh ginger, grated
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 cups cantaloupe, rind removed, deseeded, and cut into small cubes
1 cup fresh raspberries, or thawed if frozen
1 cup of kiwi, peeled, cut in half, and sliced
1 cup plums, cut in quarters, and sliced
4 cinnamon raisin granola bars, broken into crumbles

METHOD

Set four empty decorative glasses aside to later be filled.

In small non-reactive bowl, whisk the plain yogurt, honey, lemon juice, ginger, cinnamon, and vanilla, until smooth, and set aside.

Cut up all the fruit and set aside in separate piles. Break up the granola bars, and set aside as well.

Begin filling all four glasses by repeating with layers of raspberries and fruit, and then end by topping the glasses equally with the sweet yogurt sauce, and finally the granola crumbles – Enjoy!

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Tip: This is just a method – as you can change up the fruit, berry, or yogurt ingredients in varying ways by what is in season or what you have on hand.