Everyone knows the fact that no sweets in the world can replace homemade ones, be it pies, cakes or cookies. In addition, from time to time pampering your loved ones, especially the little sweet tooth, is simply necessary.
And if you teach them to cook sweets with you, then this will be a fun game for them and will further strengthen the family. It is better to make the filling for pies or other types of dessert from those fruits that grow in your garden. So, a rather simple and economical cooking option will be homemade marmalade made from plums, beaten or ripened, to minimize crop losses. There are several ways to make this sweet, but in any case you will need:
- a small pan as a container for cooking fruits;
- a sieve (metal can be, as it is easier to clean);
- low, 1-1.5 cm high, container;
- parchment or baking paper.
If you decide to make marmalade from plums, the recipe will surprise you with the simplicity of the composition and the technology of preparation. The volume of your culinary skills for this will require a minimum. Marmalade from plums, of course, takes a lot of your time, but it certainly turns out well, if you follow all the points in the recipe.
Cooking
So, first we prepare the fruits ourselves: wash 1 kg of plum, clean from twigs, cut in half and cut the bones with a small knife so as not to lose excess juice and pulp. Put the prepared pulp in a saucepan. The container should be sufficiently thick-walled and preferably without an internal coating, because plums will have to languish for a rather long time, and stirring during the process should be done exclusively with a wooden appliance, spoon or spatula. We put the saucepan on a slow fire and gradually add water at the rate of 1 glass of water per 1 kg of fruit so that our plum marmalade acquires a rich taste. As languishing, the mass must be mixed and knead with a spatula until the pulp is completely softened. In hot form, it will need to be carefully drained into a sieve and stirred again with the appliance until all the juice and high-quality mashed potatoes without fibers and shells have seeped into the saucepan located underneath. This is done so that the plum marmalade has a uniform consistency and is shiny and even on the cut. We put everything back on low heat, and when the mass begins to boil, you need to pour 400-500 g of sugar and, stirring constantly, cook until the puree is viscous enough. Checking this is extremely simple: drop it on a clean plate and, after it cools down, try: you need to achieve a consistency of a tight chewing candy.
Now go to the molding. Pour the mass into a low container pre-covered with parchment and leave it like this for two days in a dry room with adequate ventilation. During this time, you will get real marmalade from plums: the mass will easily fall behind the paper, and you can cut it and dip each piece into sugar. Keep this dessert in a sealed container in the refrigerator or in a dark, dry cupboard.