Ědd 75g–100g/2¾–3½oz walnut pieces towards the end of the boiling time.Ědd 1–2 tsp brandy to each jar – adding to individual jars means you can add brandy to as many jars as preferred.Ědd 2 or 3 star anise or a couple of cinnamon sticks to the poaching fruit.If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. Any gel should be light, delicate and not too sticky. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Leave to one side or pop in the fridge for a minute or so to cool. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on a cold plate or stainless steel spoon. Remember jam should set in the jar and not in the pan! You will know when the jam is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. you will always be at the same level no worries the data do not get. The setting point gel test is traditionally known as the ‘wrinkle’ test, but I prefer to call it the gel test because, at this point, it should look like a light gel, rather than a strong wrinkle. Remove juice jam from your facebook and re install. To prevent the plum skins toughening, do make sure the plums are lightly softened before adding the sugar. The UK plum season stretches from late July until the end of September, giving a wide window of availability. Avoid using imported dessert plums as they are often hard and lacking in flavour. With its good pectin content, its tender yellow flesh and its customary abundance, the Victoria plum is excellent for jam. I did it right in the pan while they were simmering. When the skins are beginning to split, use a hand mixer to break up all the plums. I used one cup of water in a large soup pan, but could have gotten by with cup. Each variety has its own special characteristics that will be reflected when using them to make jam and, unquestionably, some plums are better for jam making than others. Bring to a boil at moderate heat with just enough water to prevent sticking. There are many varieties of plums – Victoria, Czar, Mirabelle, Early Rivers, greengages, damsons and Pershore are some of the more widely available types.
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