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Stephen Ceideburg
6 lb Small plums
1 3/4 c Water
1 Box Sure-Jell
Suli Potter and Karen Frerichs of Berkeley and San Francisco,
respectively, are devotees of the wild plums that abound in Berkeley.
They have come up with lovely clear jelly made from the plums. The
flavor is just slightly tart, a nice change from too- sweet jellies.
Potter advises, "Follow the Sure-Jell instructions with mindless
fidelity. "
Leaving skins intact, cook plums in the water for 5 to 10 minutes.
Crush plums as they cook with the back of a wooden spoon. Squeeze
through a jelly bag and follow the Sure-Jell instructions. You will
have 6 3/4 CUPS juice.
Makes 7 or 8-1/2 pints.
PER TABLESPOON: 20 calories, 0 g protein, 5 g carbohydrate, 0 fat, 0 g
cholesterol, 0 mg sodium, 0 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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