A well-known fact that no sweetness of the world will not replace home, whether it's pies, cakes or cookies. Besides, from time to time to indulge your family, especially the little foodies, a must.
And if you teach them to cook sweets together with you, it will be for them a fun game and even more will strengthen the family. Filling for pies or other dessert it is better to do one of those fruits that grow in your garden. So, pretty simple and economical option of cooking will be homemade marmalade from plums, beaten or perespevshey to minimize yield losses. There are several ways of making this sweet, but in either case you will need:
If you decided to cook a marmalade of plums, recipe will surprise you with the simplicity of the composition and technology of cooking. The volume of your culinary skills is required for this is minimal. Marmalade of plums, of course, takes a lot of your time, but will certainly work well and, if you follow all the points of the recipe.
Preparation
So, first step is to prepare the fruits: 1 kg of plums my, cleaned from twigs, cut in half and cut a small knife bone, to not lose too much pulp and juice. The prepared pulp is put into a saucepan. Capacity needs to be sufficiently thick-walled and preferably without inner coating, so as to simmer the plums will have a long time, and to stir during the process need only wooden instrument, with a spoon or spatula. Put the saucepan on a slow fire and gradually add water in 1 Cup of water per 1 kg of fruit, our marmalade of plums obtained rich flavor. As longing weight you need to mix and mash with spatula until pulp is completely softened. Hot it will need to carefully drain in a sieve and again to stir up the device until then, until all the juice and quality puree without the fiber and shell will not seep underneath the saucepan. This is done to make marmalade of plums had a smooth consistency and the cut was brilliant and smooth. Put everything back on as weak a fire, and when the mixture starts to boil, you need to add 400-500 grams of sugar and, stirring constantly, boil until then, until the puree does not become sufficiently viscous. To check it is extremely simple: place them on a clean plate and after it cools, try it: to achieve consistency tight chewing candies.
Forming and storing
Now on to molding. Pour the mass in a pre-laid parchment low container and leave it so for two days in a dry room with adequate ventilation. During this time, you will receive a marmalade of plums: mass of easily behind the paper, and you will be able to cut and dip each slice in sugar. Keep this dessert should be in a sealed container in the refrigerator or dark, dry closet.
Article in other languages:
BE: https://tostpost.com/be/ezha-napo/36476-marmelad-z-sl-hatnyaya-slodych-pa-prostamu-recepce.html
TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/33253-h-nnap-erik-ev-tatl-l-k-basit-bir-re-ete.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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