Like people everywhere, Thais have a penchant for mixing exotic foods into their traditional fare. Khanom jeeb is a Thai adaptation of a traditional dim sum meal from China.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 72 |
| Yield: | 9 jars |
Ingredients
- 5 whole cloves
- 8 cups pitted and quartered plums
- 8 tablespoons lemon juice
- 8 tablespoons water
- 1 (1.75 ounce) package powdered fruit pectin
- 8 cups white sugar
Instructions
- Wrap cloves in cheesecloth or a spice sack; set aside.
- Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
- Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
- Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.
Reviews
This turned out so good! I didn’t have any cheesecloth to wrap the cloves in, so just them in the pan! Fished them out as I pour them jam into jars. It all set up really well. Tastes is oh so good!