Thick with chunks of fruit, this is a pleasing spread for scones or English muffins.
- Portion size 75 servings
- Credits : Canadian Living Magazine: September 2003
MethodScrub orange in hot soapy water; rinse well. Slice very thinly; chop, discarding any seeds. In small saucepan, cover and simmer orange and water over medium heat until peel is tender, about 40 minutes.
In large Dutch oven, combine orange mixture, plums, sugar and cinnamon stick; bring to full rolling boil over high heat. Boil hard, stirring almost constantly with long wooden spoon, until setting point is reached and 1/2 tsp (2 mL) dropped onto chilled plate wrinkles when pushed with fork, 10 to 12 minutes. Discard cinnamon stick. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein 0 g
- Calories 34.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 9 g
- Vitamin C 3.0