A smooth winter jar from Turkish kitchens, plum marmalade is made by simmering leftover ripe plums with their skins on and straining the mixture into a smooth spread. Unlike jam, it leaves no fruit pieces behind, offering a texture ready to spread straight onto bread.
Simmer the pitted plums with the sugar, lemon juice and water over medium heat for 15 minutes.
Pass the mixture through a strainer, removing the skins, to get a smooth liquid.
Return the strained mixture to the pot and simmer over low heat, skimming the foam, for 20 minutes until thickened.
Ladle the hot marmalade into clean jars and seal the lids tightly.
Fill the jars while the marmalade is still hot and seal immediately for longer storage.
Simmering the plums with their skins on gives the marmalade a deeper, more vivid colour; the skins get strained out anyway.
Admin DadaGastro · verified in test kitchenŞeker 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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