уторак, 17. јануар 2017.

Džem od šljiva sa cimetom* Cinnamon scented plum jam




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Stiže voće, obesile se grane.Polako izvlačim tegle, pa ih sterilizujem i spremamo zimnicu. Začas se tu nakupi svega i svačega. Ponekad u poznate standardne džemove i marmelade dodamo i ponešto novo. Kao ovde cimet. Verujte mi na reč , izvrsno je.
Primetićete da sam ja koristila vrlo malo šećera, jer su ove male šljive prirodno jako slatke.

Sastojci

1 kg šljiva bez koštica. Ako koristite veće šljive malo ih nasečete.
200 g šećera
1 kašičica cimeta
1 Kašika soka od limuna
2 štapića cimeta
malo putera



Priprema

Sterilizujemo teglu ili tegle ako koristite veće količine voća.
Stavimo u friz jednan tanjirić, sa kojim ćemo lako kasnije proveriti da li nam je džem skuvan.
Stavimo oljuštene šljive u šerpu, dodamo 100 ml vode.
Prokuvamo oko 5 minuta.


Zatim dodamo šećer, cimet i sok od limuna i krčkamo oko 10 minuta, mešajući s vremena na vreme.

Posle toga pojačamo temperaturu i pustimo džem da vri oko 5 minuta.
Izvadimo tanjirić iz friza pa sipamo malo džema na njega. Ako se odmah stegne, džem je gotov. Ukoliko imate termometar za šećer onda bi to bilo na 105 stepeni C.

Ostavimo oko 15 minuta da se ohladi, ovo će sprečiti veće komade voća da potonu na dno. Zatim dodamo puter, koji će pokupiti suvišnu penu. Uspemo u teglu i dobro zatvorimo.
Ovaj džem može u špajzu stajati do godinu dana. Kada ga otvorite , čuvajte u frižideru.


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Cinnamon scented plum jam



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Cinnamon scented plum jam
Abundance in a fruit orchard. Time to move jars to day light and start preparing preserves for winter. Sofar, peppers, rock melon, melon rind, and now plums. Sometimes I add some new spices to old recipes. This time its cinnamon



Ingredients


  • 1 kg plums , stoned and roughly chopped
  • 200 g white granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon  juice
  • 2 cinnamon sticks (optional)
  • knob of butter



Create

Sterilise the jars and any other equipment before you start. Put one saucer in the freezer, as you’ll need this for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 100ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.


  1. Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  2. Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.


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