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From Viola Dace, San Diego CA, 06-23-2008
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Msg ID 207970
Today I picked Natal Plums (Carissa Macrocarpa) in the city park near my home. I've also seen them growing down at La Jolla Shores. Here's how I made jam:

5 cups chopped natal plums
1/4 cup lemon juice
5 cups sugar -- have ready, measured out to pour in at once
1 box commercial pectin

Sterilize jars in a 250 degree oven. Simmer rims and new lids to sterize.

1. Wash and chop enough natal plums to fill six cups. Put in a large stainless or ceramic pot with 1/4 cup lemon juice and 1 box of pectin. Bring to a rolling boil. Stir constantly so it doesn't scorch.

2. Pour in sugar at once. Stir until dissolved. Bring to a rolling boil again. Time for 1 minute. Jam by this time should be deep burgundy red and very pretty.

3. Ladle jam into hot, sterilized jars. Wipe rims of jars, then press on lids. Screw on rims to just tighten. (Not too tight.)

4. Set aside to cool. Store in refrigerator.

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