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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mason jars for fermentation, pickling, preserving, canning
Record your recipes and experiments — organized cooking journal
Salty-sour brine from umeboshi production — dressings, rice, pickles
Green plum syrup — Korean natural sweetener, marinades, tea, digestion
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mason jars for fermentation, pickling, preserving, canning
Record your recipes and experiments — organized cooking journal
Salty-sour brine from umeboshi production — dressings, rice, pickles
Green plum syrup — Korean natural sweetener, marinades, tea, digestion
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In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute. Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.