Plum jam is good in itself, and with the addition of nuts and spices in Georgian performance it turns into a real delicacy.
Plum jam without seeds with walnuts - recipe in Georgian
Ingredients:
- plum pitted - 1,1 kg;
- granulated sugar - 400 g;
- grated ginger - 5 g;
- dry ground cinnamon - 5 g;
- filtered water - 955 ml;
- walnuts peeled - 75 g.
Preparation
For jam we choose ripe, fleshy plums, rinse them, cut each along two halves and extract pits. Put the fruits in the jar for jam, pouring the layers of sugar, and leave the workpiece at room conditions to separate the juice for at least an hour. Now we pour in water and have a capacity on a quiet fire on the stove. After boiling, collect the foam, add to the plum blossom cinnamon ground and grated ginger root and boil it for forty minutes, from time to time mixing and collecting foam.
At the next stage, peeled, peeled and dried slightly in the oven, the walnuts are ground with a blender or in a mortar and added to the jam. Boil the delicacy for a couple of minutes, after which we immediately pour on sterile and dry jars, cork them and turn the bottom up, wrapping them for self-sterilization with something warmer.
Plum jam with walnuts and cinnamon without water
Ingredients:
- plums - 1.6 kg;
- granulated sugar - 1.6 kg;
- dry ground cinnamon - 3 pinch;
- cognac - 55 ml;
- walnuts peeled - 320 g.
Preparation
In this case, when cooking jam, we will not add water, but increase the amount of granulated sugar. We will also make a delicacy in a completely different way. We choose for the preparation of ripe plums, with a well-separated bone, rinse them and dry them. At the base in the area of the peduncle we make a small incision and extract the stone, while preserving the integrity of the fetus. In the resulting pocket, put a half of the kernel of the walnut, drying the product before it in the oven or on a dry frying pan.
Now we put the blanks in a saucepan, cover them with sugar and let them brew and separate the juice at room conditions. Warm up the plums and nuts on low heat to a boil, pour in cognac, cook for five minutes and remove from the plate. Leave the delicacy at room conditions until it cools down completely, and then let it boil again, add cinnamon, boil the mass with barely noticeable signs of boiling for five minutes and then spill it in pre-sterilized jars. We seal the containers tightly with boiled lids, turn the bottom up and leave it for a slow cooling under a warm blanket or blanket.
Plum spicy jam in Georgian with cloves, cardamom and nuts
Ingredients:
- plums - 1.6 kg;
- granulated sugar - 855 g;
- lemon juice - 45 ml;
- 1 cinnamon stick;
- boxes of cardamom - 5 pcs .;
- cloves (buds) - 2-3 pcs .;
- walnuts peeled - 320 g.
Preparation
Jam on this recipe is incredibly spicy and fragrant. For its preparation, we remove the plum fruit from the bones and pour the sugar in a bowl. After four hours we have the workpiece on the stove and boil after boiling for five minutes. Give the delicacy to cool down, after which we heat again to a boil, adding in the process cardamom, buds of cloves, a stick of cinnamon, and squeezing juice from the lemon. We boil the mass for twenty minutes, after which we extract the spices, add pre-dried and shredded nuts, mix and spread the prepared jam over dry and sterile jars. Let the containers slowly cool under a warm blanket or blanket, after which we move them to the storeroom for storage.