and daughter said she heard I was making jelly. I’ve never made plum jelly, but think it makes sense right now. I’ve done sauce and jam, but has any one done plum jelly? The difference for me is accepting some waste to get the flavor intense, the look crystal clear and the right spreadable texture.
Beautiful plums @shrinkrap. Do you happen to know what variety they are? The advice I have for you, as far as clear jelly goes, is to not squeeze the juices out very hard. Hang in a jelly bag, or strain through cheesecloth, and let drain naturally. If you want an intense plum flavor, you can then simmer down to reduce volume. It’s a bit of a trade off, as you can lose some of the fresh taste. Another idea would be to roast the plums until they release some juice, boil that down and add to the roasted, juiced plums. I’d pit them, and whir up in a FP however before straining. Maybe reference Ball Blue Book for preserving or a local extension type web site.
Thank you. When I want to stretch my fruit, I always go with jam or preserves.
On the other hand, when I have enough fruut to spare, I love the way jelly looks in a jar. Of course it should taste as good as it looks.
Don’t actually recall seeing it there @shrinkrap, could be due to the iPad rotating. Was going to go back through, for a more thorough perusal of your books. But please hide that Charmaine Solomon one from me, even virtually. I’ve got lots of plum recipes, if needed, please let me know.
Everything needs chopping finely (and the plums stoned, of course). Everything then simmers till its thick and gloopy - at least a couple of hours. My rule of thumb is that it’s thickened enough when you can draw a spoon across the top and it doesnt immediately fill in with liquid. I store it in Kilner jars in the cupboards where it will happily live for, literally, years - but it does need a good three months to mature. My notes remind me it was particularly good with a pork sandwich.
I know you want to make plum jelly. You might also want to “meet” plum (prune) butter, which is known as lekvar. You would find this as a fruit filling in Slovak and other Central European pastries. On the rare occasion that I spy a jar of the good stuff I make a crostata—non-traditional but easy and oh so good.
Lekvar is usually made with dried plums (prunes) but I’ll bet that fresh fruit would be delicious.
Here’s a Martha Stewart recipe that uses fresh plums though note I have never made this myself. This recipe also introduces some spices, in addition to the basic sugar.
P.S. I still remember a long-gone bakery from when I was a kid that made a pastry called a kolache. The ones filled with lekvar were my fave.