Plum jam and spices: a tasty and versatile jam, great on toast, as a filling for cookies and tarts, But even with cheese or blue cheese, made with plums, the red wine, ginger and lots of fragrant spices. For the recipe I was inspired by a number of Italian cuisine, but I decreased the sugar doses, replacing the cane with that soft cane embellished with molasses, and by adding ginger and orange zest. 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. The downside is that you really have to do, now there are hardly any plums…
Ingredients for 12 jars of 200 milliliters each:
- 3,5 pounds of yellow-fleshed Red Plums
- 1,2 pounds of sugar cane with soft treacle (1,3 or even 1,4 If you use that does not with added molasses, that is less sweet, and also check out the sweetness of the plums)
- 500 milliliters of red wine (the good kind, I recommend)
- 4 cloves
- a piece of fresh ginger by 3 centimeters
- 2 cinnamon sticks
- zest of an orange
Wash the plums, remove the core and ripping them apart. Put them in a pot (the same where you will cook later), with cinnamon, The cloves, grated ginger, soft orange zest and sugar cane. Mix everything and let it soak for an hour. Spent time, 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 it cook for an hour and a quarter. The Jam will begin to thicken and form a dense and syrupy liquid. Will be ready when, by pouring a spoon on a saucer, After a few minutes it will become dense. Remove the jam orange zest and cinnamon sticks.
Pour the jam into jars, filling them up to 1 cm from the edge, close firmly and flip the jars on a plane: Like this, with the steam produced by heat jam, It will create a vacuum. Allow to cool completely, better if all night, and the next day by inverting the jars you find a slight depression in the center of the lid, that will confirm a successful vacuum. You can keep the jam jars for a year in a cool, dry and, When you open them, Remember to store them in the refrigerator.