What is the plum?
Plum Jelly is a sweet spread that is usually consumed on toasted bread, baguels or other pastries. It can be made of plums in various maturity and color, although sweet, dark plums are among the most popular for making jelly recipes. While Plum Jelly is easily accessible in grocery stores, special stores and sometimes farmers' markets, many people enjoy their own doses from scratch at home. The process of cooking with plums and their transformation into jelly is relatively simple. Chefs who have experience in mixing jelly often state that the most important aspect is to understand the correct use of the necessary thickening known as Pectin.
Fruits selected for plum jelly are usually Damson or Ploot. Many domestic chefs recommend that these fruits be as black as possible. If frozen plums are to be used, there should be a species without added sugar or syrup.
Another important aspect is that plum jelly only sets up correctly, when it is produced in a smallSurcharge, usually about 6 cups (about 1,420 ml) most. Doubling the recommended measurement of any components usually leads to jelly, which is not strong enough.
The creation of plum requires a handful of kitchen tools, including a large cooking pot, ladle and pots known as canning, which is used to disinfect glasses for storing finished jelly. Some chefs who do a lot of canning prefer to buy all these supplies in the kitchen shop. Proper disinfection of storage containers is an important step to provide good dose of jelly. The use of an unanitized container requires a longer processing time for jelly plums, which can often cause to become too much liquid in consistency.
As soon as the plums have been washed and peeled, they are usually chopped into small pieces and immersed in the water that has just reached its boiling point. Thešvestky then cooks on a gentlefire for another 10 to 15 minutes. Cooking with fruit in this method usually requires mixing to avoid any burned pieces. The juice of cooked plums is then tense and collected for mixing with pectin to start the thickening process.
Pectin is most often available as a powder that can be found in most nursing sections in food store. Some chefs say that Pectin with added sugar gives stronger and sweeter jelly, although others prefer pectin with or without sugar. One of the keys to the uniform jelly is to instantly mix the plum with the recommended amount of pectin before pouring and sealing the mixture into the glasses.