Confiture looks like very thick jelly and is a kind of jam. Plum in its sour-sweet taste is suitable for both desserts and meat dishes. Therefore, the jam from this fruit can be sweet, but also spicy. The last preparation is served as a sauce for beef, pork, spicy odorous cheeses. Let's see how to make plum jam using various recipes. You can just take Hungarian or greengage, but it is not forbidden to add other varieties.
If you picked ripe, softened, cracked (in a word, lost their presentation) fruits, make jam confection for the winter from plums. 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 drain. Cook until the fruits are completely soft, then wipe through a sieve. There is a simpler option: just pass the raw plums through a meat grinder with a frequent grill. Add granulated sugar (300 g per liter of mashed potatoes) to this pulp and cook, stirring regularly, for about 40 minutes. Hot pour into sterilized jars and seal tightly.
But if the fruits are unripe, sour, we make such a jam 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 drain, select the seeds, cut the flesh coarsely. With two lemons and two oranges, remove the zest and squeeze the juice into the basin. Add half a glass of cold water and set 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 the plums and raisins along with the remaining alcohol. When it boils again, fasten the fire to a minimum and cook the mass until thick - about an hour. Pour hot confiture from plums into prepared jars and twist the lids.
The following recipe allows you to prepare for the future a delicious sauce for meat, camembert or brie. It is also good for mascarpone or cottage cheese cheesecake. Such unexpected foods as garlic (3 cloves), ground paprika (large spoon), black and pink peas, and salt are involved in the preparation. Thyme and bergamot leaves give the sauce freshness and unique charm. This original plum confiture recipe suggests cooking like that. The pulp of the drain (1 kg) is mashed in a blender. We shift into heat-resistant dishes, add crushed garlic, three tablespoons of salt, 400 g of brown cane sugar, 5 stalks of thyme, leaves of bergamot.
Pour 100 ml of Balsamico vinegar and put in the oven at 150 ° C for an hour and a half. Then add a mixture of peppers and again return to the oven for another 15 minutes. In a separate cup, we dilute one and a half tablespoons of agar-agar (can be gelatin) with boiling water. Carefully so that lumps do not form, mix with a fruity-spicy mass. Pour into banks, seal.
There is also a marshmallow-like dessert called plum and apple jam. Fruits are stoned. Take 2 kg of apples for 2 kg of sweet Hungarian. The fruits are laid in a basin in layers, pouring each with sugar (a total of one and a half kilograms takes). Grated zest of one lemon and cinnamon are also added. Put the bowl on the fire and cook, stirring, until the mass thickens to the consistency of a very thick marmalade. Put on a layer of parchment paper, dry a little in the oven.