2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50
Confiture looks like a very thick jelly and is a type of jam. Plum, due to its sour-sweet taste, is suitable for both desserts and meat dishes. Therefore, confiture from this fruit can be sweet, but also spicy. The last preparation is served as a sauce for beef, pork, spicy fragrant cheeses. Let's see how to make plum jam using various recipes. You can just take Hungarian or Renklod, but it is not forbidden to add other varieties.
If you have gathered overripe, softened, cracked (in a word, lost their presentation) fruits, make confiture from plums for the winter. To do this, wash the fruit, remove the seeds. Fold in a basin and add water at the rate of 0.5 cups of liquid per kilogram of plums. Boil until the fruits are completely soft, then rub through a sieve. There is a simpler option: just pass raw plums through a meat grinder with a frequent grate. Add to this bowlgranulated sugar (300 g per liter of puree) and cook, stirring regularly, for about 40 minutes. Pour hot into sterilized jars and seal tightly.
But if the fruits are unripe, sour, we make such confiture from plums. A day before cooking, rinse 100 g of light large raisins, pour boiling water over it. Strain and pour half a glass of rum (or any other strong aromatic alcohol). Cover with cling film. The next day, one and a half kilograms of my plums, select the seeds, cut the flesh coarsely. Remove the zest from two lemons and two oranges and squeeze the juice into a basin. Add half a glass of cold water and put on fire. When the mass is heated, pour 300 g of sugar. After boiling, add the same amount of natural honey. We actively remove the foam, after which we introduce plums and raisins along with the remaining alcohol. When it boils again, turn the heat down to a minimum and cook the mass until it thickens - about an hour. Pour hot confiture from plums into prepared jars and screw on the lids.
The following recipe allows you to prepare for the future an exquisite sauce for meat, camembert or brie. It is also good with mascarpone or curd cheesecake. The preparation involves such unexpected jam products as garlic (3 cloves), ground paprika (large spoon), black pepper and pink peas, s alt. Thyme leaves and bergamot give the sauce freshness and unique charm. This original plum confiture recipe suggests cooking like this. The pulp of plums (1 kg) is pureed in a blender. Transfer to an ovenproof dishadd crushed garlic, three tablespoons of s alt, 400 g of brown cane sugar, 5 stalks of thyme, bergamot leaves.
Pour in 100 ml of Balsamico vinegar and put in the oven at 150 oC for an hour and a half. Then add the pepper mixture and return to the oven for another 15 minutes. In a separate cup, dilute one and a half tablespoons of agar-agar (gelatin can be) with boiling water. Carefully, so that no lumps form, mix it into the fruit-spicy mass. Pour into jars, seal.
There is also a marshmallow-like dessert called plum and apple confiture. Fruits are pitted. For 2 kg of sweet Hungarian, take half as many apples. The fruits are placed in a basin in layers, sprinkling each with sugar (it takes one and a half kilograms in total). Grated zest of one lemon and cinnamon are also added. Put the basin on the fire and cook, stirring, until the mass thickens to the consistency of a very thick marmalade. Lay in a layer on parchment paper, dry a little in the oven.
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