Ingredients with Measurements:
- 2 kg Topoloveni plums
- 1 kg sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
Special equipment needed:
- Large pot
- Wooden spoon
- Jam jars with lids
- Canning equipment (optional)
Step-by-step instructions:
a. Wash and pit the plums, then cut them into small pieces.
b. In a large pot, mix the plums, sugar, lemon juice, vanilla extract, and cinnamon.
c. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves and the plums release their juices.
d. Increase the heat to high and bring the mixture to a boil, stirring constantly.
e. Reduce the heat to medium-low and simmer the jam for about 45 minutes, or until it thickens and reaches the desired consistency.
f. To test if the jam is ready, place a small amount on a plate and let it cool for a few minutes. If it wrinkles when pushed with a finger, it's done.
g. Remove the pot from the heat and let the jam cool for a few minutes.
h. Ladle the jam into sterilized jars, leaving about 1/4 inch of headspace.
i. Seal the jars with lids and process them in a water bath for 10 minutes (optional).
j. Let the jars cool completely before storing them in a cool, dark place.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
5. Temperature:
- Medium heat for cooking the jam
- Water bath at boiling temperature for processing the jars (optional)
Serving size:
- Makes about 4-5 cups of jam
Nutritional information:
- Calories: 50 per tablespoon
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g
- Fiber: 0g
- Sugar: 12g
- Sodium: 0mg
Substitutions for ingredients:
- You can use other types of plums or fruits instead of Topoloveni plums.
- You can adjust the amount of sugar and lemon juice to your taste.
Variations:
- Add chopped nuts, such as walnuts or almonds, to the jam for extra texture and flavor.
- Use different spices, such as ginger or nutmeg, to flavor the jam.
Tips and tricks:
- Use a wooden spoon to stir the jam, as it won't react with the acid in the plums.
- Skim off any foam that forms on the surface of the jam while cooking.
- Sterilize the jars and lids before filling them with jam to prevent spoilage.
- Store the jam in a cool, dark place for up to a year.
Storage instructions:
- Store the jam in a cool, dark place for up to a year.
Reheating instructions:
- To reheat the jam, place the jar in a pot of simmering water until the jam melts and becomes liquid again.
Presentation ideas:
- Serve the jam in a small bowl with a spoon for spreading on toast or biscuits.
- Use the jam as a topping for ice cream or yogurt.
- Use the jam as a filling for cakes or pastries.
Garnishes:
- Sprinkle chopped nuts or fresh herbs, such as mint or basil, on top of the jam.
Pairings:
- Serve the jam with cheese, such as brie or goat cheese.
- Pair the jam with a glass of red wine or a cup of tea.
Suggested side dishes:
- Serve the jam with toast, biscuits, or scones for breakfast or brunch.
Troubleshooting advice:
- If the jam doesn't set properly, you can re-cook it with more sugar or pectin.
- If the jam is too thick, you can add a little water or lemon juice to thin it out.
Food safety advice:
- Always use clean and sterilized equipment when making jam.
- Follow proper canning procedures if processing the jars in a water bath.
Food history:
- Topoloveni Plum Jam is a traditional Romanian recipe that dates back to the 19th century. It is named after the town of Topoloveni, which is known for its high-quality plums.
Flavor profiles:
- Topoloveni Plum Jam has a sweet and tangy flavor, with hints of cinnamon and vanilla.
Serving suggestions:
- Topoloveni Plum Jam is a versatile condiment that can be used in many ways, from breakfast to dessert.
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Region: Romanian