16086 damson plum cardamom jam Recipes

fresh damson or damask plums, water, whole cardamom pods, white sugar, butter

all-purpose flour, salt, ground cardamom, unsalted butter, softened, cream cheese, softened, granulated sugar, egg, separated, pure vanilla extract, damson plum jam, decorative sugar (preferably coarse )

plums, finely chopped, skin on, yellow flesh with dark purple skin, sugar, raspberry gelatin

red plums, halved, pitted and coarsely chopped, sugar, lemon zest (3 strips), fresh lemon juice, salt, vanilla bean , seeds scraped and reserved

pastry dough, heavy cream, canned solid-pack pumpkin (not pie filling), light brown sugar, eggs, ground cinnamon, ground ginger, salt, damson plum preserves

plums (damsons preferred), seedless raisins, oranges, pulp only, sugar, walnuts, chopped

butter, sugar, eggs, beaten, plum , pulp of (damsons preferred), flour , sifted, cinnamon, baking soda, nutmeg, sour milk, plum juice (damson preferred), water, cornstarch, sugar, butter

all-purpose flour, cold unsalted butter, cut into 1/2-inch cubes, confectioners sugar, egg yolks, damson plums or prune plums, sugar, white wine, turkish or 1/2 california bay leaf, heavy cream, vanilla bean , split lengthwise, sugar, grated lemon zest

eggs, beaten, light brown sugar, butter or margarine, melted, damson plum preserves, unbaked (9-inch) pastry shell

damson plums or 5 tbsp beach plum preserves, champagne vinegar or 1/4 cup white wine vinegar, dijon mustard, canola oil (or peanut oil), chopped shallot, salt & freshly ground black pepper, spinach or 1 lb fresh loose, swiss chard (red or green chard is fine, about 1 bunch) or 3 -4 cups young kale (red or green chard is fine, about 1 bunch), frisee (1 large or 2 small heads ) or 1/2-1 lb escarole (1 large or 2 small heads), chestnuts (roasted, peeled, and quartered)

damson plums (approx .), eggs, pure vanilla extract (or almond), sugar, all-purpose flour, baking powder, milk, butter, brown sugar

canning instructions, ripe plums, raspberries (1 lb.), lemon juice, butter (optional; see, dry mcp or sure-jell pectin (jam does not set well with ball fruit jell pectin)

blue plums, grated orange , rind of, sugar, lemon juice, liquid fruit pectin

plum jam (preferably damson plum) or red currant jelly (6 oz), chinese five-spice powder, whole black peppercorns, water, salt, turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock, spinach , bacon, and cashew stuffing (see stuffed onions ), unsalted butter, melted, pan juices from roast turkey, turkey giblet stock, dry red wine, plum jam (preferably damson plum) or red currant jelly (3 oz), all-purpose flour

cooked red kidney beans or 2 (14 oz) cans red kidney beans, garlic clove, salt, dried sweet basil leaves, powdered coriander, damson plum jam, wine vinegar, chopped fresh parsley

eggs, demerara sugar (1/4 cup), vanilla sugar, salt, oil, prepared vanilla pudding (i used soy vanilla pudding), vanilla extract, flour, potato starch, baking powder, damsons (1 lb) or 500 g plums, cleaned and quartered (1 lb), biscuits, crushed (e.g. tea biscuits, sugar cookies or try amarettini)