A smooth Turkish winter preserve, plum marmalade is made by simmering ripe leftover plums with their skins, then straining the mixture until smooth. Unlike jam, it has no fruit pieces and is ready to spread on bread.
Simmer the pitted plums with the sugar, lemon juice, and water in a pot over medium heat for 15 minutes.
Pass the mixture through a strainer, removing the skins to make a smooth liquid.
Return the strained mixture to the pot and simmer over low heat for 20 minutes, skimming off the foam, until thickened.
While hot, fill clean jars with the marmalade and close the lids tightly.
Filling the marmalade into jars while hot and closing the lids right away may help it keep longer.
Şeker miktarını iki su bardağı yerine bir buçuk su bardağına indirdim, eriklerin kendi tatlılığı zaten yeterliydi. Kıvamı biraz daha akışkan kaldı ama tadı gayet dengeliydi.
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