Plum jam, Barbera wine and ginger - Tenuta Capri
TENUTA CAPRI
TENUTA CAPRI
TENUTA CAPRI
Main menu:
PLUM JAM, BARBERA AND GINGER
Ingredients for 3-4 jars
- 1 kg Red Plums
- 600 gr sugar
- 1 glass of red wine Barbera Capri
- Ginger
Preparation
To make Plum jam
fruit must be at maximum ripeness. Wash the Red Plums, dry them very well and
cut into pieces by eliminating the central core. Pour the fruit in a high-sided
saucepan and add the red wine Barbera AZ. Agr. Capri, brown sugar and grated
ginger, around the tip of a teaspoon. Let soak the fruit for at least a couple
of hours and sometimes mix. Spent the time needed, put the pot on the heat low
enough and when it begins to boil, simmer for about 60/90 minutes. Stir
occasionally with a wooden spoon and put a guard on the pot. The cooking time
can vary due to several factors; the jam is ready as the fruit has completely
undone, the liquid dried. To do the test firing put a spoonful of jam on a
plate and tilting the preserve must come down very slowly, you have veiling the
dish. If you don't like finding pieces of fruit in jam, when cooked, you can
wipe it with a vegetable mill. In the meantime that the fruit is cooking,
sterilize the jars and lids for proper storage. The jars can be put in the oven
at 110° up to 20 minutes while the lids you can boil them in water for 15
minutes. Fill the pots with the jam still hot and close tightly squeezing the
lid in the middle. If you do not hear the classic clic-clac means that vacuum
was formed. Store the jars in a cool dry place, away from heat sources.
Remember that once you open the jar must be kept in the fridge and consume
within 4-5 days.
Enjoy your meal!
