Helen
Linadoc, I've already done it three times, by kg ... I liked it ...
Linadoc
Helen, Elena, it is wonderful! And the plum will not be lost, and dessert, and syrup, and pleasure!
Helen
Quote: Linadoc

Helen, Elena, it is wonderful! And the plum will not be lost, and dessert, and syrup, and pleasure!
and I don't have syrup ... everything is thick ...
Barquentine
Girls and in a slow cooker it turns out on a baking?
Farida
I made another call of purchased plums, sweet. I wanted to add agar, but changed my mind, it seemed that the syrup thickened by itself, but decided to play it safe and at the end added the remaining Jemix from the first batch. From a kilogram of plums (already pitted), for some reason, a 0.5 liter jar turned out and 100 grams remained. These 100 grams in an hour froze so that they barely picked it off from the bowl.
In general, plum plums are different.
It tasted with a slight pleasant sourness.
Linadoc
Farida, an interesting result. Yes, you need to adapt the recipe to your plums.
Barquentine
I did it both in a slow cooker and in an oven. Then I mixed everything. In a slow cooker, it boiled strongly on the baking mode. The plum was preserved better in the oven. The smell is very good. Thanks for the recipe. It's a pity the bottle is only enough for 2 doses. The rest was spent on tasting.
Helen
Quote: Barkentina
It's a pity the bottle is only enough for 2 doses. The rest was spent on tasting.

Linadoc
Quote: Barkentina
It's a pity the bottle is only enough for 2 doses. The rest was spent on tasting.
This is the right approach! Clever girl!
Irishka CH
Kind people!! Well tell me where to buy this star anise ??? Everything is there, Massandrovsky's port has been bought two weeks ago, the plum has ripened, but this seasoning is not there.
And another question. Linochka, I have a yellow plum. Nothing? Well, everyone is praising that I really want to try ...
marina-asti
Irishka CH, in the market where the spices are sold should definitely be!
Admin
There are bags in the supermarket.
Or go straight to the market to the Uzbeks, where they sell by the piece by stars.

Star anise or star anise is called

Plum baked in port
NataliaVoronezh
Linochka, thank you. I made the first batch of 2 kg as per recipe, there was more juice than plums. I did the second batch, did not weigh the plums, but spread everything at the rate of 1 kg. It turned out great, in moderation of juice. Very tasty, I put the rest on the pie. Delicious!
Irishka CH
Well, I only get to the city on weekends and even then not often. In Ashan, I searched all the shelves three times, looked in Magnet, and in some other super - well, nowhere. Choyta did not guess about the market
In our village, finally, such a name has not been heard. Do you know what kind of eyes you opened in stores?
Linadoc
Irinka, on the market to buy. You will not find - and God is with him. Can be substituted with anise or fennel (seeds, grind in a coffee grinder or grind in a mortar). I have a yellow plum too, great!
Irishka CH
Thanks everyone!
Quote: Linadoc
Can be substituted with anise or fennel
Lina, thanks, I can at least find one. And I have learned for myself that it will not work without an anise, so I am nervous here. And the plum is falling! Sweet, honey. I think that the yummy should work out.
Oroma
Irishka CH, Irina! In Ashan, star anise is sold by weight in the department where loose dried fruits, nuts, etc.
Elena_Kamch
Linadoc, Lina, I liked this recipe of yours so much that on vacation, just seeing a plum, I immediately began to think about how to stir it up in port.This year I got hold of agar and overdid it with joy. It turned out to be such a standing plum treat True, she did not live up to winter (with 2 kg of plums), but it was sooo tasty!
Linadoc
Ltd, Elena, I'm glad that everything went well, and in any form You cut it in a layer and into a biscuit. And then what is it all individually - syrup in cakes, plum on top.Just like that, in one fell swoop, and the cake is ready I, too, do not survive until spring any quantity, in any form
Elena_Kamch
Quote: Linadoc
any quantity, in any form, does not survive until spring
Lina, as I understand you! Such delicious food in any form is good!
Florichka
But my plum was not born and I did not buy it on the market and was left without this wonderful jam. It's a pity, even if you cook it from the freeze in winter. So delicious and flavorful.
Linadoc
Irina, you can also cook from freezing
TATbRHA
Thanks this year too !! Incredibly delicious.
Elena_Kamch
TATbRHA, Tanechka, I reminded about the recipe! And I read straight from the first page, choked and wanted it again This expensive plum
You have this plum there, probably like gutolin ...
TATbRHA
Yes, the market is mainly Kabardinka - from 40 to 80 rubles. In my garden, Kabardinka gives very little, she is lazy. But there are prunes; last year they did not spray, so everything was gone ... This year my husband was daboutma, and if he does something, then "carefullyeth "nowhere, so everything is whole and a lot. I have already made this jam, today or at least on Saturday I will cook jam with pears: Lina has all the jams just delight!
Linadoc
Tatyana, I'm glad I remembered the recipe! Oooooh, how this plum goes on biscuit cakes! And on your airy curd, whipped with sour cream
And there are a lot of pears this year, the branches are breaking. Wherever I don't add it, even to zucchini in vegetable jam and to spicy eggplants. Amazingly delicious!
Ёlenka
Lina, thanks for the recipe, made it today, delicious. From my changes - I took homemade red wine and added a few peas of pink pepper, for my taste it goes very well with plums.
My conclusions for myself, well, and suddenly someone will be useful: you need to take a deep container for baking so that at least 2 cm remains on top (it foams a lot at first). The temperature of 190-200 is a lot - better than 140-150, it doesn't boil so much. And it is better to cover it with foil, since it burns along the edges.
Svetta
Thanks for the recipe! Yesterday I made from 2 kg of my plum, all according to the recipe, and at the exit I got three 0.5 liter jars and another bowl a little drain + a lot of juice. Today we tried it, my husband and I have a lot of sugar, my homemade wine is sweet like Cahors. And I also did not find ground cardamom, I bought it in boxes, I just crushed them into jam. I didn't get the grinder dirty for a couple of teaspoons, but in vain. Now the pieces of cardamom get in the jam, like star anise. Next time I'll put the spices in a bag and then take them out.
Helen
Quote: svetta
like star anise
I catch it later ... how much I put in ... then I look for it and put it away ... I used to look for it in the hot one ... but now, before putting it in the oven, I put it away ...
Linadoc
As I buy all the spices, I grind them right away and pour them into jars. Then I use it as needed. But I have this need all the time, I love spices. Therefore, everything goes away quickly.
Smile
Linadoc, there is no star anise, there is anise, but how much to put it? Nowhere did I find the weight of the star anise star to calculate
Linadoc
Catherine, 1 star anise star = approximately 1 tsp. anise seeds.
Smile
Quote: Linadoc
1 star anise star = approximately 1 tsp. anise seeds.
Thank you! I'll go, I'll add more, just put it in the oven




Linadoc, cooked ... the aroma for the whole house instead of a baking sheet, I used a large saucepan for microwave ovens, nothing escaped, and the glass soaks well ... the syrup turned out to be a bit too much, but it doesn't matter, it's soooo fragrant In total, it turned out a little less than a liter. Thanks for the recipe
Linadoc
Quote: Smile
he's soooo fragrant
Aha! And then soak a biscuit or a biscuit charlotte with syrup ... mmmmmm
Lena * Crimea
LinadocThank you for the recipe for such a gourmet jam, special thanks for pointing out how to replace the missing ingredients, in our small town I did not find any star anise or zhelfix. I did it with agar-agar, it thickened well. The sample was removed, very tasty!
Linadoc
Lena, well, it's great that everything was successful the first time! Such deliciousness turns out that then it is easy for any cake to be the main decoration
Svetta
Linadoc, yesterday I made another 2 kg of plums. Only sugar poured not 400 g, but 200. I was very sweet in the first portion, but now I realized that I had to pour 1.5 cups per 2 kg on my plums to my taste.
Thanks again for the recipe, I love jelly.
Lena * Crimea
Linadoc, Lina, thank you again for this wonderful recipe, we finish the last jar of yummy ...
Linadoc
Lena, to your health and bon appetit! I’ve already run out, there were not many plums this year, I took care of it, took care of it until I saved it. Although I made a barrel of jam, but mostly vegetable, it is my most popular - 2 liters per week.
TATbRHA
Oh, what a jam ... just no words. Amazing. Wonderful. The fifth summer I will certainly cook it. Linochka is smart! Please accept my thanks this year too.
Linadoc
Tatyana, glad, glad that this adoration has taken root! Really delicious stuff!
liyashik
Linadoc, and I came with gratitude! Yesterday I made jam, it turned out two jars and the rest, for tea. Finally I got the plum jam I've dreamed of for so long! Such a wonderful combination of plums, drink and spices !!! And the fact that this is done in the oven radically changes the taste and texture. In general, a complete delight! Yes, I also did not have zhelfix, I added agar. I don't think it matters.
Ketsal
Linadoc, I have been doing this for many years. I took the recipe on the bread maker, only without agar and zhelefix. For 1 kg of plums, 0.5 kg of sand and 250 ml of cognac or moonshine - tincture. Immediately for 1.5 hours in the oven

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