Wild plums red, purple, orange, yellow or green. Whichever color you have wild plums are very tasty fruits to be eaten raw, but can used for delicious jams too.
Tight, orange, crunchy flesh with unique flavor and sweetness.
Simply, quickly and easily you can make this jam for the winter, to relish our mornings and make us look back for the summer, with the abundance and variety of fresh fruit.
It takes less time to make your own homemade jam, than to go up the supermarket and buy some.
Try it!
Tight, orange, crunchy flesh with unique flavor and sweetness.
Simply, quickly and easily you can make this jam for the winter, to relish our mornings and make us look back for the summer, with the abundance and variety of fresh fruit.
It takes less time to make your own homemade jam, than to go up the supermarket and buy some.
Try it!
| work: 10′ | time: 40′ | very easy: |
 Ingredients (∼5 jars of 250g/ 8.8 oz)
|  Wash the wild plums and remove their stalks. Put in a heavy pot, on a medium or slow fire, along with water, getting slowly to boil. Add the sugar. |  Wash and cut the orange into thick slices with the peel. Remove the seeds if it has. Put in the kettle with the wild plums. Stir and let the pot uncovered. |
 Open the cardamom seeds and discard the peel. Grind them with the fennel seeds/ Pour onto wild plums which begin to boil. Push slightly the juniper seeds until they break and put them in a tulle along with the star anise. Tie tightly and add to skillet. |  Boil the wild plums for ~15'. Remove them from the heat. Remove the tulle with the spices. With a slotted spoon, take small quantities of cooked wild plums and pour in the vegetable mill (passe légumes), which we have placed on a large bowl, to compost and remove the seeds from the flesh. |  Return the mashed wild plums in the pot, where enough juice from the fruits has be left. Boil the jam over medium heat for ~15 min more, stirring regularly. When the mixture has thickened, put a little in a saucer and leave in the fridge for 1 min. If it is pretty tight and thick, somewhat like jelly, your jam is definitely ready. Fill the sterile jars 1cm below the rim. |
Other way of sterilization
Wash, in warm soapy water, the lids and the jars you are going to use. Rinse well and put them on a rack in the oven, on a clean kitchen towel, with the opening downward. Turn on the oven at 100ºC/ 212ºF for 30 min. This way when you finish the preparation of jam, jars are ready sterile and dry.The choice of spices is changeable. We can use as many as we like and whatever spices we like in small quantities.
You should know that, that good jams mature with time and the flavor gets richer and tastier.
You should know that, that good jams mature with time and the flavor gets richer and tastier.
