Description
Still have greengages, I want to share with you, dear cooks, the recipe is my very favorite jam. It is good in itself, with tea, coffee, layer in cakes and pies, as a filling for pies and pastries. Pancakes and cheesecakes with this jam - the dream, mine sure did! I add this jam to sauces for meat, do it on the basis of sauces to desserts, you name it. Come on in, help yourself!
Ingredients
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Drain
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Sugar
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Water
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Cinnamon
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Carnation
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Coriander
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Nutmeg
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Rum
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Galereya mix
Cooking
Plum the Hungarian cut in halves, remove the bones. Pour 70 ml of water and put on fire. Allow to boil diminish the fire to a minimum. Stirring from time to time, give the sink to "go away". Depending on the ripeness of the prune it will take 20-40 minutes. I this time took half an hour.
In hot plum puree add spices: 1/3 tsp cinnamon, 1/4 tsp cloves and coriander and a pinch of nutmeg. I spend them on a grater literally 3-4 times. If you are "not friends" with any of the spice do not put, replace on the other, you will get a new bouquet of taste.
At this stage you can pause and leave the sauce to infuse, say, overnight. But you can continue immediately. I personally think that jam left in the night, less foam then.
Mix sugar with "Ulticom", add it to the plum puree, stir and allow to boil. Give the JEM to pobolit 4-5 minutes, remove from heat and pour 1 tbsp of rum. Watch the swirling intensifies, can't touch this!
Pour the boiling jam in the boiled or calcined jars, close boiled lids and put upside down for five minutes, turn over and forget about them for about two months. In winter, open and enjoy. Of this amount, the products I got this year was about 1200 ml of jam.
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