Jam spiced plum and red wine: a tasty and versatile jam, great on toast, as a filling for cookies and tarts, But even with cheese or blue cheese. The plum jam is one of the most loved by Italians jams and September is the perfect month to prepare: plums are about to end, but the ones that you find at the market are sweet and ripe. You can prepare the plum jam with the type of plums you prefer, Also plums not red-skinned.
This jam is prepared with my favorite plums, red ones with yellow flesh, my favorite, the red wine, ginger and lots of fragrant spices. The result is an aromatic and spicy Compote, with a ' from ', He perfumed the whole kitchen leaving me a reminder of summer, What plums, and a harbinger of autumn, the heat of the spices. If you love the jams and marmalades, in addition to spiced plum jam, dates also a look at all my OF JAMS RECIPES, is the right time to prepare! Is, if you like plums, try also my tRIETTE WITH PLUMS,sweet and savory, for colaazioni greedy and refined dishes such as PORK WITH PLUM. Have a good day!
DOSES FOR 10 JARS FROM EACH 250 GRAMS:
3,5 pounds of yellow-fleshed Red Plums
1,2 pounds of sugar cane with soft treacle (1,4 pounds if you use normal cane)
500 milliliters of red wine (the good kind, I recommend)
a piece of fresh ginger by 3 centimeters
2 cinnamon sticks
zest of an orange
Before starting to prepare the spiced plum jam, Wash the plums, remove the core and ripping them apart. Put the prunes in a saucepan (the same where you will cook later), then add the cinnamon, The cloves, grated ginger, soft orange zest and sugar cane. Stir everything and let macerate for at least an hour.
After the hour, put the pot on the heat and bring the mixture to a boil, leaving Simmons on medium heat for 30 minutes, stirring occasionally. Then add the wine and let cook for another hour and a quarter or so. The jam will start to thicken and to form a dense and syrupy liquid.
Continue cooking: the spicy plum jam will be ready when, by pouring a spoon on a saucer, After a few minutes it will become dense. Remove orange zest and cinnamon sticks from the jam.
While the plum jam cooks, boiled the jars and caps in boiling water for 10 minutes, then put them to dry on a clean cloth. Pour the jam jars in filling them up to one centimeter from the edge, close firmly and flip the jars on a plane: Like this, with the steam produced by the heat of the jam, It will create a vacuum. Allow to cool the jars completely, better if all night: the next day, inverting the jars, you'll have to find a slight depression in the center of the lid, that will confirm that it happened vacuum. You can store jars of spicy plum jam for a year in a cool, dry place, When you open them, remember to store them in the refrigerator and consume them in a short time. Bon appétit.