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Plum jam


Wash the plums, cut them in half and remove the seeds. Put the plum halves in a bowl, sprinkle the sugar on top and leave overnight in the refrigerator.

The next day, put it on high heat, bring it to a boil, then let it simmer and boil until it reaches the desired consistency (I left it for about 1 hour and 20 minutes, to see if it has set. a few drops on a plate and leave to cool, if it does not flow is ready). Stir from time to time.

The jars are washed and sterilized in the oven. The jam is put in jars, a coffin is put (for safety) and the lid is screwed. It is kept in the pantry. I got 3 and a half jars (small).


Baked plum jam

We have all kinds of jams in our recipe, but this recipe with Baked plum jam is a more special in terms of preparation method, as you can see below in Recipe in VIDEO format!

Why do I say it's special? Well, let me explain. Until now, every time I prepared plum jam, or liptar (this is what is called in the Loraului area, on the Bratcuta valley, this jam is made hard, only good to put in everything, osanza cake, tender croissants, dumplings) , I sat for hours next to the pan with jam and mixed it to numb my hands.

  • Osanza cake - Haiose-Hajos Teszta
  • Young cornlets
  • Breads filled with jam
  • Cornets with magic

With this recipe, the ordeal of stirring for hours so that the jam does not stick to the bottom of the pan is over. You will agree with me if you try the recipe.

And yet, if you insist on making jam in the pan on the flame, I recommend that you order cleaning products in advance, which will help you remove the burn. The best degreaser used by me so far is the degreaser from Asevi.

Now you have a great offer. For any order placed on Asevi Online Magazine , you have 15% discount on any order if you enter the code & # 8211 KITCHENS .

Preparation time may vary from case to case. If you want a stronger jam, you will keep it in the oven for about 7 hours. If you want it softer, it can be easily spread on bread, on pancakes, in plums with plum jam, or in pancakes, keep it for 4-5 hours.

What do we need to prepare it? Very few! I will give you the quantities used by me in the recipe.

Baked plum jam & # 8211 Ingredients

Baked plum jam & # 8211 Preparation

Wash the plums well in cold water. We open them and remove the seeds. Put 150 ml of vinegar in the pan and make sure to moisten the walls of the bowl with vinegar well.

During this time we turn on the oven to heat it up. I set the baking function up to 200 degrees Celsius.

On the bottom of the pan over the vinegar, place the plum halves until well covered. We put another row of plums and continue like this until the whole amount of plums is exhausted.

We must be careful not to fill the pan with prunes, to leave room for about 3 fingers so that during cooking it does not come out through the oven.

Baked plum jam

Place the pan in the hot oven and forget about it there for 2 hours. We take out the bowl to see how we are with the jam. Mix a little with a spoon. CAREFUL. Stir only on the surface without touching the bottom of the bowl.

Put the pan back in the oven and let it continue to boil. About 4 and a half hours you can check if the jam has the desired consistency, or not! I repeat, even now do not touch the bottom of the pan just stir on the surface to see the consistency.

If it is what you wanted, put the jam in the sterilized jars, turn them with the lid for 5 minutes, down to create a vacuum, then put them in a dry dunst.

From the quantities given to the ingredients, I got 3 jars of 300 ml of plum jam (liptar) hard.

And if we keep talking about plums, plum jam, I have to remind you of Gombotii with plums with tender dough, Coltunasii (taste-derelye), Cake with plum jam, a delicious Linzer with plum jam and walnuts.

  • Plum dumplings
  • Dumplings with plum jam
  • Cake with plum and walnut jam
  • Linzer with plum jam

PS: If you want to get a stronger jam, keep it in the oven for at least 7 hours. I did not change the oven temperature at all. I went with the same function and the same degrees from beginning to end. Regardless of the amount of plums you use, either 4 or 10 kg of vinegar remains the same -150 ml.

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Ingredient:

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Ingredient:

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cakes with plum magic

Today we make a recipe that is very dear to me and that reminds me of my childhood spent in the village, plums with plum jam or dumplings as they are called elsewhere.

Our childhood was so beautiful and full of joy, especially when I went to my grandparents. Although my grandmother was always busy and worked all day around the house or in the fields, they always had time to prepare something good for us. We just had to mention our handbags and start cooking.

The dough is very simple to prepare and is the same one I used for homemade noodles like Emi's and contains only eggs and flour. Being very versatile, the pasta is made from the same dough and their taste is clearly superior to those from the trade.

Stay together for the list of ingredients, but also for the simple way of preparation, and the taste of the past will be present again in your homes.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Ingredients for cakes:

  • 2 eggs
  • 180-200 g of white flour type 650, depending on how big the eggs are
  • 300 g of plum magic
  • 200 g breadcrumbs
  • 100 g butter with at least 80% fat
  • 150 g powdered sugar
  • 1 tablespoon ground cinnamon

How to prepare the dough:

First, beat the eggs with the salt powder until well blended.

Add 3/4 of the total amount of flour and mix lightly with a silicone fork or spatula.


We move on to the manual kneading and gradually add the rest of the flour. We need to get a perfectly homogeneous and slightly denser dough.

we give it the shape of a ball and wrap it in a foil of freshness. Let it rest for 20-30 minutes.

Divide the dough into 6 equal parts and roll each slice into a ball and place them on a tray sprinkled with flour

We spread each ball obtained through the noodle machine to the largest thickness.

We reduce the thickness of the car by 2 numbers or on the next step if it has from 1 to 5. Mine has from 1 to 7 and I stopped at number 5.

Put the dough already spread on a work surface lightly sprinkled with flour and put magiun hazelnuts every 5 cm.

We come over with another piece of dough and lightly press the edges, then between the hazelnuts, so that we get all the air out. Cut evenly with a spur and place them on a tray sprinkled with flour.

How to prepare breadcrumbs:

Brown the breadcrumbs in butter, in a pan and when it is tempered, add the rest of the sugar mixed with cinnamon.

Put a pot of water and a little salt to boil and when it starts to boil add the cups and cook for 3-4 minutes.

Drain the water and pass through the breadcrumbs. I'm ready to serve, but I don't hold you back, I just wish you good luck and good appetite!


Plum jam with nuts

The taste buds will surely be delighted by this plum jam with walnut kernels! It goes great with a matured cheese, a pie, a roll, a cake or actually greased directly on a loaf of butter.

I discovered this recipe recently and I want to tell you that I am very happy with this combination, so that next year I will make a double portion, if not a triple one.

For me, I can say that magiun is the best plum jam I've ever made, but I also like it.

The sugar content is quite low, so in addition to being tasty, it is also very healthy, the sugar can be very well replaced with honey. Stay tuned for the list of ingredients and how to prepare it and you will get a delicious plum jam.

Ingredient:

  • 2 kg pitted plums
  • 500 g caster sugar
  • 250 g coarsely chopped or broken walnuts
  • Lemon juice
  • A tablespoon of vanilla extract

Method of preparation:

Cut the plums into cubes, place the lemon juice in a bowl with the sugar and mix gently from time to time until the sugar melts. We leave them like this until the next day.

Strain the plums and the juice obtained, boil it with the vanilla extract and leave it until the amount of liquid is reduced by half.

Add the plums, chopped walnuts and simmer until you get the consistency of sweetness.

Pour into sterilized jars, wrap in towels and allow to cool gradually.


The plums are peeled, weighed and passed through a meat grinder using the largest sieve. They can be boiled whole and you can use a blender towards the end of cooking to grind them. In a large pot, which you can put in the oven, put vinegar, one tablespoon for each kg of plums (I use apple cider vinegar), then put the plums on top and leave the pot covered overnight, so that the plums soak.

The next day put the pot in the oven at 150 degrees for 11-12 hours. That's all! You don't have to mix at all! On the surface it will make a pojghita which, if you really want, you can mix it with the rest of the composition about 2 times during boiling, or only at the end. Towards the end, taste the magiun, if you don't find it sweet enough, you can mix about 2-3 handfuls of sugar and let it boil for about 1 hour. You can put sugar even from the beginning, if you want it to be very sweet, over plums, but I don't use, I like it that way, "natural".

When it's ready, the composition has dropped by about 2 fingers, it's a dense paste, and a spoon stuck in the pot stiffens, it doesn't tip over. It is very important not to be watery, but dense! If it has too much juice, it must be boiled, otherwise it will spoil! The magiun is poured cold in sterilized jars and left uncovered at room temperature for 1-2 days, or put in the oven under the grill, also at 150 gr, for about 40 minutes. to make pojghita. Out of 4 kg of peeled fruits, I got 8 jars of 350 ml, so a boran comes out of 1/2 kg of plums. I put a little salicylate on top for safety, then I staple the jars.


The plums are peeled, weighed and passed through a meat grinder using the largest sieve. They can be boiled whole and you can use a blender towards the end of cooking to grind them. In a large pot, which you can put in the oven, put vinegar, one tablespoon for each kg of plums (I use apple cider vinegar), then put the plums on top and leave the pot covered overnight, so that the plums soak.

The next day put the pot in the oven at 150 degrees for 11-12 hours. That's all! You don't have to mix at all! On the surface it will make a pojghita which, if you really want, you can mix it with the rest of the composition about 2 times during boiling, or only at the end. Towards the end, taste the magiun, if you don't find it sweet enough, you can mix about 2-3 handfuls of sugar and let it boil for about 1 hour. You can put sugar even from the beginning, if you want it to be very sweet, over plums, but I don't use, I like it that way, "natural".

When it's ready, the composition has dropped by about 2 fingers, it's a dense paste, and a spoon stuck in the pot stiffens, it doesn't tip over. It is very important not to be watery, but dense! If it has too much juice, it must be boiled, otherwise it will spoil! The magiun is poured cold in sterilized jars and left uncovered at room temperature for 1-2 days, or put in the oven under the grill, also at 150 gr, for about 40 minutes. to make pojghita. Out of 4 kg of peeled fruits, I got 8 jars of 350 ml, so a boran comes out of 1/2 kg of plums. I put a little salicylate on top for safety, then I staple the jars.


Plum jam with nuts

The taste buds will surely be delighted by this plum jam with walnut kernels! It goes great with a matured cheese, a pie, a roll, a cake or actually greased directly on a loaf of butter.

I discovered this recipe recently and I want to tell you that I am very happy with this combination, so that next year I will make a double portion, if not triple.

For me, I can say that magiun is the best plum jam I've ever made, but I also like it.

The sugar content is quite low, so in addition to being tasty, it is also very healthy, the sugar can be very well replaced with honey. Stay tuned for the list of ingredients and how to prepare it and you will get a delicious plum jam.

Ingredient:

  • 2 kg pitted plums
  • 500 g caster sugar
  • 250 g coarsely chopped or broken walnuts
  • Lemon juice
  • A tablespoon of vanilla extract

Method of preparation:

Cut the plums into cubes, place the lemon juice in a bowl with the sugar and mix gently from time to time until the sugar melts. We leave them like this until the next day.

Strain the plums and the juice obtained, boil it with the vanilla extract and leave it until the amount of liquid is reduced by half.

Add the plums, chopped walnuts and simmer until you get the consistency of sweetness.

Pour into sterilized jars, wrap in towels and allow to cool gradually.


Plum jam, the simplest recipe

Plum jam is the most sought after of all jams. This dessert is the most common in all Romanian pantries, being available to any housewife, because plums are fruits widespread in our country and are found in various varieties, to everyone's taste, some sweeter, others more sour. What is certain is that, regardless of the variety, they are ideal for preparing jams, being very fleshy, juicy, and a very tasty jam comes out of them.

Plums are extremely beneficial fruits for health, being rich in vitamins (A, K, C, potassium and fiber). They also contain antioxidants, have an energizing effect on the body and keep both the mind and the body healthy.

The recipe we recommend is the simplest jam recipe. It can be tried by absolutely anyone, even if you have never tried to make your own jam at home. This recipe does not require any skill, just patience and little time invested. If it is still the plum season, it would be a shame not to try it, because the result will surely delight you and give you the satisfaction of enjoying a delicious, organic and prepared jam by yourself.

ingredients for plum jam:

Method of preparation

The plums are washed and the seeds are removed. Put them in the pot in which they will boil and then put them on low heat. When they have softened well and liquid has formed, take them off the heat and pass them through a strainer, mixing with a wooden spoon, to separate the shells from the pulp. By separating the shells, the jam will be much finer. The pulp of the fruit and the juice, passed through a strainer, are boiled again on low heat. During cooking, froth as much as needed. After it has thickened enough, add the sugar and vanilla and mix more and more often while it is boiling.

When ready, remove the pan from the heat and allow to cool slightly. Then pour the jam into clean, oven-sterilized jars and cover with new lids, also sterilized either in the hot oven or by boiling in water. If you choose to sterilize them by boiling, leave them to dry before using them. It is very important to use new lids, not used before, because those that have been used before may not close perfectly, allowing air to enter the jar, which would alter the sweetness. So, keep this in mind, being one of the secrets of preservation, given that no artificial preservatives are used in this recipe. Place the jars with the lid down and cover them until the next day.


08 Saturday iun. 2013

Ingredient:

  • 1 kg of plums
  • 1 kg of sugar
  • 150 ml water
  • lemon juice
  • 1 vanilla sugar

Wash the plums, then remove the seeds (cut the ends of the plum and push the seeds out). A walnut kernel can be inserted instead of the kernel.

Add water and sugar to boil and form a thick syrup. Add the plums and let the jam simmer.

When it is almost ready, add the lemon juice and vanilla sugar.
Check if it is ready like this: put a few drops of jam in a glass of cold water, if they remain whole and do not spread, the jam is ready.


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