Montag, 15. August 2011

Cherry plum marmelade

Yesterday I picked about 2.5 kg cherry plums during rain. Actually it rains since weeks/months and there was no time to pick some under dry conditions. I hated it a lot: wet plums on a wet tree, water running down from above, while standing in a big puddle.
These are cherry plums: look at the 1 Euro coin - same size!

Marmelade always tastes better made of some sort of "wild" fruit. High breed overgroomed industrial fruits lack some sort of flavour. So I could easily prepare even more "wild" cherry plum marmelade because friends and family always appreciate to get a few glasses (for free). But it is such a pain. I pitted these very small plums by cutting equatorial with a small sharp kitchen knife first, than I had to rotate the two halves against each other to set the seed loose. It took me nearly 1 hour - but there was nothing else to do on such an awful sunday without any glimpse of sun.

For 6 jars you need:
1.7 kg cherry plums  (pitted)
1.5 kg jam sugar (sugar with pectin)
1 pinch* dried ginger grounded
1 generous pinch star aniseed (grounded)
1 pinch gloves (grounded)
1 pinch dried bitter orange peel (grounded)
1 big pot (5 l volume)

*) nearly 1/4 teaspoon

Cook the pitted plums with sugar about 20 minutes until they are very soft. In the beginning stir often, than occasionally. Crash the soft plums with a masher (as in potatoe mash) - beware of the hot bubbles. Carefully take of the foam with a slotted spoon. There will always be some kind of guey foam while cooking marmelade and it is not bad, but we all want a rather clear and glossy marmelade so get rid of the foam. Check the marmelade by jelly testing: just drip some of the marmelade on a cold plate, if drops "run" to much cook a little longer until they get into an instant jelly state (but not to much wobbling jelly, soft nearly running jelly is needed).

Fill in very clean jars and close with a lid. Let jars sit on the lid until cooled down.
Tasted great with a little roasted bread and butter:

cherry plum marmelade

This year the plums did not recieve enough sunshine. There was no summer. After a hot and dry spring the weather turns to early autumn conditions. They are sour and this year I am not going to eat them raw. But the marmelade was just fine with a small lemony taste.


Sissi hat gesagt…

So these are the wonderful plums that have been growing in your garden! The marmalade sounds fantastic, I love the idea of dry ground orange zest. I have some dried orange zest, so maybe I will try it too with my next plum preserves. Thanks for the idea!

Fräulein Trude hat gesagt…

Yeah, try it but don't forget the Badiane chinoise - it is still the best spice when it comes to plum marmelade or sauce. And it has to be the very aromatic bitter orange peel.