This it the seventh recipe in a row evolving around plums a theme. And it the last recipe with plums from my plum "cook-out", so now you and I can relax without plums popping up everywhere on this blog :-)
However, I have really been in doubt, if I should share this specific recipe with you or not, as I consider it as a failure right here and now. After a discussion at work I decide to make raw plum jam or the more correct name is raw marinated plum. In order to make something with accepted shelf-life, I decided to use a ratio of plum and sugar in 1:1, so using the conserving effect of sugar. Anyway, I also decided to add potassium sorbat as well to control the growth of un-wanted micro-organisms in the raw jam.
But 2-3 days after making this raw jam, I noticed, that the jam was split into several phases: sugar at the bottom, juice part in the middle and plums in the top. So the appearance is not appealing at all. I have not taste the raw jam yet.
So right here and now I am questioning, if plums is a good fruit for raw marinating, if the sugar ratio should be lower or higher. If you have comments and suggestions on how to make raw marinated fruit, please leave a comment.
- 500 g plums - stone remove and medium chopped
- 500 g sugar
- 3 tablespoons home-made vanilla sugar
- potassium sorbate
- Stir chopped plums, sugar and vanilla sugar together.
- Prepare the jam glasses by filling them with boiling water. Remove the water, before filling them with jam.
- Fill the glass with jam and close the glass. Store them cold.
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