If you have similar concerns, you can still process a large amount of fruit like fruit . This has happened many times in our country this time, but the children are pursuing them quite quickly and with joy to glad. The recipe is here .
You'll also find a very detailed recipe on the blog, so if you are a beginner, read it. It will certainly explain any dilemmas. I decided to publish this recipe mainly as an inspiration for experienced jugglers and to the taste that was created. Plums with port wine are of course great and many recipes proven. But try also ginger and other spices. :-)
Spicy plum jam
6. August 2018
This summer, a huge amount of fruit was missing for me at home for some inexplicable reason. Maybe it was a great crop. Still, I was still cooking and cooking, not because I was bored, but because I was sorry for the fruit not to do it. That's only if you feel like you can get bored with three pretty little kids.
So if any of your friends get from me to Christmas under the marmalade tree, you already know why! :-D
45 minut
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porce
Postup
1.
Using a vitamix or other blender, mix all washed prunes in smooth purée. Add the fresh ginger to the last batch. Mix the prunes, even with the ginger, into a large pot. Add the juice and the bark of two bio lemons, all spices, salt, port wine and 2/3 cane sugar. Stir and mix. In the remaining sugar, mix all the pectin, dissolve better and not form lumps.
2.
Meanwhile, prepare clean glasses. There are several options for sterilization.
Somebody prepares a glass in a hot oven, and if it's steam, only better!
Another, perhaps the most common procedure, is in a bubbling pot . In our shop you can buy pots for welding. They are suitable both for cooking fruits and sterilizing glasses.
Or, you can use a steam sterilizer owned by most moms to sterilize baby bottles. Whatever you choose, sterilize at least 5 minutes, including eyelids.
3.
When the plum mix is really hot and bubbles for a few minutes, you can add the remaining cane sugar with pectin. Mix well and leave for a few more minutes to cook.
4.
You can begin to fill up with hot sterile glasses. I always have a poor performance under the jam with a marmalade to keep the mixture warm up and so I really fill the glass with the most hot stuff to prevent premature crushing. The stainless steel funnel with a wider neck is a great helper. Filling is quick to prevent soiling the edge of the glass, which also often causes premature jamming of marmalade. Close the glass immediately. If you have a classic thread, put them closed upside down if you use weck glasses , then jump them and do not turn upside down. After cooling down, you can remove the staples and, if the lid is held tight, everything has succeeded. Otherwise, if you want to be extra confident that the jam will not crack, you can put it in the oven for about 10 minutes. I use a steam program of 100 ° C, but you can also set it to a hot air program of 100 ° C.
