{"id":11829,"date":"2012-08-20T11:44:58","date_gmt":"2012-08-20T16:44:58","guid":{"rendered":"http:\/\/crankymouse.com\/?p=11829"},"modified":"2012-08-20T11:44:58","modified_gmt":"2012-08-20T16:44:58","slug":"ginger-plum-jam","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2012\/08\/20\/ginger-plum-jam\/","title":{"rendered":"Ginger Plum Jam"},"content":{"rendered":"<p>3 ounces fresh ginger, peeled<br \/>\n3 cups roughly chopped plums<br \/>\n1 1\/2 cups organic cane sugar<br \/>\n<br clear=\"all\">Combine 3 tablespoons of water with the ginger and place in a food processor. Blend until smooth. Press through a cheesecloth and collect the juice.<br \/>\n<br clear=\"all\">In a large, non-reactive pot combine the reserved juice from the ginger, the plums, and the sugar. Bring to a simmer over medium-low heat and continue to cook, stirring frequently, until the preserves reach 220\u00ba F, about 20 minutes. <br clear=\"all\">Fill prepared jars, leaving some headspace. Wipe down rims and lids and seal lightly, being careful not to screw the lids on tight. Process in a water bath canner for  10 minutes. Remove from the canner to a clean, dry towel and wait for seals to pop.<br \/>\n<br clear=\"all\">Any unsealed jars can be placed in the refrigerator and used within 2 weeks.<br \/>\n<br clear=\"all\"><br \/>\nMakes approximately 2 pints or 4 8-ounce jars.<br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 ounces fresh ginger, peeled 3 cups roughly chopped plums 1 1\/2 cups organic cane sugar Combine 3 tablespoons of water with the ginger and place in a food processor. Blend until smooth. Press through a cheesecloth and collect the juice. In a large, non-reactive pot combine the reserved juice from the ginger, the plums, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-11829","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/11829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=11829"}],"version-history":[{"count":2,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/11829\/revisions"}],"predecessor-version":[{"id":11847,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/11829\/revisions\/11847"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=11829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=11829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=11829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}