Linadoc
Quote: Loksa
What do you think, if I support her on the stove, and then grill on top?
You can, but you can just in the microwave in batches of 7-8 minutes 3 times.
Loksa
I prepared it. On the stove, then grill. Added Jellix at the end, then grilled for three minutes. I took a photo of the syrup when it cooled down. With 1 kg, I got 2 jars of 400 gr. +3 table. tablespoons of syrup.
Plum baked in port
The syrup turned out like this: Plum baked in port
Is that jelly?
marina-mm
Oksana, it is seen! I wanted the same, but I did not find Zhelfix, etc., and there was liquid on the agar ...
Linadoc
Oksana, it turned out great! It can be seen that jelly. Well done!
Loksa
Should obey a little. I got infected on a bread maker with such a diagnosis: we start cooking, and then we read the recipe. I made two portions, in different basins. I sorted out the first plums and put them on the stove, went to read, what to do next satryu-elych, it's not like that. Well, the plum managed to boil a little and boil a little, I took it off and went to clean the second portion. I brewed syrup and poured both of them, stood for hours ...... twelve, worked. I boiled raw plums first, added Zhelfix and you saw the photo. The second portion with boiled plums had to be cooked less and grilled less. It turned out exactly 2 of the same jars without spoons and without gelatin. Condensed milk consistency and color is slightly darker. Aroma - I did not notice any differences. You can cook it like that, it seemed to me that the liquid in the second version is less and it is no longer "separate berries, separate syrup" - you don't have to gel. And now you can blame for the "gag"
I will show the difference - you can see a little, the jars are oblique. Lighter - with gelatin and prescription, darker - without gelatin. Plum baked in port
Linadoc
Great report and cool "gag"! Maybe someone will come in handy.
Elena_Kamch
Quote: Linadoc
Great report and cool "gag"
Agree! The beauty turned out!
thrift
Linadoc Tell me if the jellix is ​​1: 1, the jelly will work
Linadoc
Olgais unlikely. There is little pectin there. Or then add a couple of bags at the end of baking.
thrift
Linadoc Thank you. So I will (add a couple of bags at the end of baking)
Florichka
I also had a joint. I poured one packet of zhelfix on a double portion and cooked it in a saucepan on gas, and not in an oven on a baking sheet. It turned out not so thick, but the aroma, taste and color are all excellent. The family now has a favorite breakfast jam - toast, yogurt, porridge.
marina-asti
Opened 1 jar over the weekend, the aroma is super! The only thing, the plum was not very good. sweet, it turned out to be an interesting taste of sour plum and sweet-aromatic jelly / syrup (what to call it?).
It seems to me that the plum would be super like topping for ice cream or as a layer of biscuit
Linadoc
Quote: marina-asti
as topping for ice cream or as a layer of biscuit
Marina., this is how I use it.
marina-asti
Quote: Linadoc

Marina., this is how I use it.
Consent !! for this she is just perfect! And it's even good that the plum itself is sourish
TATbRHA
I will report: without pectin-quittin-agar, the prunes did not gel. Maybe baked for a little time. But it turned out very tasty and fragrant! From 1.7 kg of prunes, 2 jars of 0.67 liters of jam and 250 ml of syrup turned out. Both are beyond praise. Linadoc, thanks, I will cook every year first! Fortunately, there is another 1.5 liters of homemade fortified wine of eleven years old.
Linadoc
Tatyana, well done! This wine is a miracle! Attach to the recipe and you will be a masterpiece!
TATbRHA
Yes, I did it with him ... that's how it doesn't work for 11 years: it's very strong ...
Linadoc
Quote: TATbRHA
very strong ...
To my health! Today!
TATbRHA
Linochka, with pleasure! A cup of syrup cools. I'll lick it out to the bottom.
Oroma
Linochka! I want to thank you from the bottom of my heart for the recipe! Like my whole family! And this despite the fact that our jam goes very badly. And this year, almost everything I have done according to Bread Maker recipes has been successful with consumers. It turned out very mentally: original, aromatic. And next year, if there is a drain, I will do much more. And not in half-liter jars ... Thank you!
Linadoc
Olga, I'm glad the "consumers" liked the recipe! Enjoy cooking. This plum has found wide application for me, so I try to do more.
Anatolyevna
Lina I have neither star anise nor cardamom.
And then you want jam. How to be that?
Oroma
Anatolyevna, Antonina! I didn't have Badian last year either. Even without it, it turned out awesome. Add cinnamon, maybe vanilla, maybe citrus zest. Well, let's wait for Lina to answer. But here I really liked the cardamom. Why isn't it in stores?
Admin
Quote: Anatolyevna
no star anise, no cardamom

Yes, they seem to be freely sold in shops, supermarkets, and even in the Uzbek market.
And without them there will not be that zest in the finished jam - just a plum
Anatolyevna
Oroma, OlgaWhere do we get the cardamom in the province.
Admin

It is everywhere, it is a common spice used even in Easter cakes, baked goods - pay attention to the bags in stores - it should be
Oroma
Anatolyevna, Antonina! Here, in the Tver region, there is cardamom in stores. But this, of course, is not far from Moscow, 117 km. But I did not find a star anise here. I bought it in Auchan. Now I tried to grind it. Fig two. But my plum has not yet ripened.
Linadoc
Quote: Anatolyevna
I have neither star anise nor cardamom.
Ton, look for cardamom, should be. But star anise can be replaced with anise and fennel (seeds), either separately or together. They are sold in a pharmacy or in stores and markets, I have my own. Only they, like cardamom, are best ground in a coffee grinder.
Quote: Admin
And without them there will not be that zest in the finished jam - just a plum
Tanyush, absolutely sure! Without spices, it's just plum jam, and with spices, it's a festive fireworks display.
Quote: Oroma
tried to grind it. Fig two.
And I have excellent ground, only you need to immediately put 5-6 pieces in a coffee grinder, then it turns out great.
Valyushka
Linadoc, I am from the same wilderness, like Tonya, in our stores and in the regional center in the afternoon with fire star anise with cardamom + zhelfix ... So you have to play with your recipes.
Linadoc
Quote: Valyushka
so you have to play with your recipes.
So I always welcome a gag if the result pleases!
Valyushka
Lina! The gag turned out to be awesomely tasty, but watery without zhelfix. And I rolled up the syrup separately, so that the consistency turned out to be normal. It would be more interesting with zhelfix.
Linadoc
Valentine, well, since the result is satisfied, then the gag was a success
olgavas
Linadoc, filled the plum with pouring, put everything strictly according to the recipe. Well, I don't know how to experiment
Please tell me how many jars will be obtained from one portion and which ones? Well, to know how much to sterilize.
The aroma is stunning in the kitchen.
Oksana 34
Linadoc, tell me, a colleague treated me to a bucket of cherry plums. Will it work for this recipe?

Girls, I bought cardamom from METRO, a jar the size of a glass - 500 rubles, but it's not ground, but whole grain, I like it better. Tomorrow I'll go there for a star anise, the same size of a bank in the region of 150 rubles. I have never seen such "delicacies" in other stores.
Farida
LinadocI salivated while reading your recipe, so deliciously written. At the dacha, for the first time, a yellow plum appeared, I hurried to collect it, it turned out to be too early. I made it strictly according to the recipe, I never tried it while cooking and pouring, but I left the bowl for testing. I used JeMix, 1.5 kg packs, thickened, but it was necessary to put both packs completely, it would be better. After cooling, I tried it, it turned out sour, although I like sour jam, jam, but even for me it is sour. There was an idea to open the jars and add sugar to boil.A day later I tried it, it seemed like the sourness had gone a little. What should it taste like? Maybe it will still infuse, absorb the spices and taste softer?
In general, I liked it, I will try with another, sweeter plum, but I had to wait a couple of days for my own. Thanks for the recipe.
Linadoc
Quote: Oksana 34
gave a bucket of cherry plums. Will it work for this recipe?
Oksana, will do. Just add more sugar
Quote: Farida
I'll try with another, sweeter plum
Farida, so you should always try! The taste and color ... It's great for my taste, although my plum is sweet, yes. It's okay, I tried it - not enough sugar, added and that's it!
Albina
Quote: Linadoc
Mind-blowingly tasty and aromatic jam!
Probably 🔗 I'll take it to your bookmarks. And what else can you replace port with? Cognac won't work?
Linadoc
Quote: Albina
And what else can you replace port with? Cognac won't work?
Cognac or wine. But port is better
Oksana 34
My report on the work done, feelings, impressions, suggestions.

A colleague treated us to a bucket of cherry plums. In fact, there was cherry plum on top, and under the bottom of the plum (50/50).
After washing and sorting through everything it turned out 4kg. cherry plums and 4kg. plums. In the store, having studied the composition of port (apple wine), I took a similar, from a series of cheap, composition - apple wine + apricot. Cherry plum is light, so I decided to take white "wine".
So, we have cherry plum available:
Plum baked in port

For the plum, I took a bottle of red, identical in composition to white, only the wine is grapes, and it was called KAGOR!
Read the ingredients on the labels! (as a former commodity expert I say) avoid many questions ...
Plum:
Plum baked in port

Seasonings are not ground, gelling substances, 4 packs for every 4 kg of fruit. Did not deviate from the recipe.
Cherry plum tasted sour than plums, but less liquid was released in it and the product looks homogeneous in jars. The consistency does not resemble thick jam.
The plum gave a lot of liquid, it seized badly in the "jelly", almost syrup ... I didn't manage to add another gelling agent - I bought the last one in the store, as if they make all the drunk jam
Plum baked in port

The smell is really breathtaking. Cherry plum has a sour taste, spicy-fruity aroma; plum is softer to taste with a languid spicy-wine aroma. For toast, for impregnation, for ice cream, for pancakes, but you never know where ... when you have 14 jars of 0.5 liters.

Linadoc Lena thanks for the recipe !!! This is a really great idea! After all, you can drive a drunken love with other fruits
P.S. Can you refine the recipe? Or make a footnote at the end about adding a gelling agent at the end of cooking? I read the advice on this in the middle of the discussions, and unfortunately after preparation. And another question - is it possible to correct non-frozen jelly after opening the jar in winter, by adding pectin and warming up in a micron?
Linadoc
Quote: Oksana 34
My report on the work done, feelings, impressions, suggestions.
Oksana, super report! Clever girl!
Quote: Oksana 34
Can you refine the recipe? Or add a footnote at the end about adding a gelling agent at the end of cooking? I read the advice on this in the middle of the discussions, and unfortunately after preparation.
I will ask Tatiana-Admin
Quote: Oksana 34
Is it possible to correct non-frozen jelly after opening the jar in winter, by adding pectin and warming up in a micron?
Sure you may. Add, stir, warm up, cool.
Admin
Quote: Linadoc

I'll ask Tatiana-Admin: mail1: Of course you can. Add, stir, warm up, cool.

Lina - what-where-to whom?

If this Oksana, then she still has the right to edit the post, let her rule herself. If not, write letters, where and what needs to be corrected
Oroma
Lina! Made a double portion of my favorite plum this year. Apparently, she lost her guard and made a lot of mistakes. I am writing so that the girls do not do as I did. Firstly, a double portion did not fit into my little 23-liter oven, at first I shoved everything into three floors. As a result, something began to flow and drip onto the shadows and the bottom. The plum in the top pan began to brown. I had to take it out, and then at the end to wash the oven for a long time. Secondly, I foolishly put the spices in the form in which they remained from the preparation of candied zucchini. That is, ground (how it happened) star anise and cardamom ground together with the skin. This is a puncture. The syrup contains chunks of star anise and cardamom skins. In short, it slightly spoiled a good product. We'll have to do it again, taking into account the mistakes. Put star anise whole, and cardamom - ground grains. And no amateur performances. And I’ll set the temperature less. I kept complaining about my oven that it did not give the set temperature. And then she got something very hot
... For the rest, lovely marquise, everything is fine, everything is fine, thanks again for the original recipe
Jeanne44
Lina, thank you so much for this fragrant yummy !!! I had prunes, the jam turned out darker! Moderately sweet! Cool recipe! Question: where to store this product? Is it possible in the apartment?
Linadoc
Jeanne, I store on the glazed balcony. But many who did it were kept in an apartment. It's okay.
Jeanne44
Thank you! Then I'll send it to the loggia!
Oroma
Linadoc, Lina! I work on mistakes. The second portion is in the oven. Only now everything is correctly laid down. And there is one baking sheet! Smells so delicious!
Linadoc
Olga, great! I look forward to great results!
Oroma
Lina! Has already taken out and laid out. There were some adventures. As my friend used to say: Very good, not good either! I decided to put Zhelfix not immediately, but at the end. Therefore, five minutes before the end, I began to take the form out of the oven and ..... The grill in the Shteba is not standing well, it always strives to slide off. So she spilled it again. Not hard, but wash anyway. Therefore, you need to spit and put the Zhelfix immediately, so as not to take out the hot baking sheet again. At the dacha I am engaged in zfagotovki, here all the equipment is simpler, the oven is small. But the result is already in two cans. Taking into account the plums spilled from the kilogram, we got a jar of 400 and 350 g. Thanks for your support
Yunna
Linadoc, came to say thank you for the recipe. It turned out very well, there was a drain for 2.5 servings, I calculated the rest of the ingredients, bought the gelatin in advance and go ahead. I have a large deep baking sheet that even fits three portions. She put star anise and cinnamon whole, ground the cardamom, took homemade cherry wine and from Isabella grapes, the rest. I baked it in the oven, then added jellix and held it on top for 3 minutes on the burning burner. output - 4 jars of 400 g, 1 of 500 g and 1 of 250 g - per sample. It turned out delicious, my husband really liked it, he really loves cinnamon. I like cloves more and therefore I will make the second portion with star anise and cloves, my late plum will ripen soon, I will do it again.
Linadoc
Oroma, Olga, well, a clever girl doesn't care! I did it!
Natalia, glad that the recipe came up! Prepare for joy and health!

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