How to make mirabelle plum jam

Comment faire de la confiture de mirabelles

How to remove mirabelle plum skin?

How to remove mirabelle plum skin?

The small notch at the bottom of the plum (at the end opposite the stem) will make it very easy to peel. It is not necessary to make an incision too large or too deep, just use a sharp knife to pierce the skin with a small cross large enough to fit the finger.

How to freeze fresh Mirabelle plums?

Take a grid or a baking sheet on which you want to spread the mirabelle plums. Put everything in the freezer. When the fruits are well frozen, store them after a few hours in airtight freezer bags to release the air.

How to remove skin from peppers?

Remove the stem from the paprika and scrape the skin with the tip of the knife. The skin peels off immediately, so you can peel the peppers. You can also use the hot/cold technique to blanch the pepper.

How to remove tomato skin?

Boil water and immerse the tomato for 6 seconds in boiling water. When you run out of boiling water, put it in a bowl of very cold water (cold water + ice cubes) for 5 seconds. Remove the tomato from the bowl, then gently pull the slices: the skin should come off on its own!

How to remove the skin from tomatoes in the microwave?

Has it always seemed complicated to you to peel a tomato? Not with microwave! Simply remove the stem before cutting the top of the tomato. Place it in a compatible high plate, cover with water and let run for one minute at full power.

Why remove the skin from a tomato?

To take full advantage of the benefits of the tomato, avoid peeling it, because it is in the skin that vitamin C, antioxidants and lycopene are concentrated.

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Why lemon juice jam?

Why lemon juice jam?

Our specialist does not favor it, because it preserves the color of the fruit less during cooking. Also prepare a lemon juice: it enhances the taste of the fruit, preserves the taste, promotes jam and preserves it, while preventing the crystallization of sugar in the jam.

Why put jam in sugar?

But the role of sugar does not stop there. By & quot; absorb & quot; completely water the fruit, it prevents the spread of microbes that need water to grow. In order for the jam to harden and not form, the sugar concentration must be high, between 50 and 75%.

Why put compote in lemon juice?

Lemon juice contains ascorbic acid (vitamin C) which blocks oxidation. Added to the fruit at the start of cooking, it preserves the colors. … It promotes the setting of low-acid fruits by avoiding the ionization of acid groups and pectin molecules which cause a phenomenon of mutual repulsion.

How to store homemade compote?

The simplest solution, to choose when the doses are low, is to put it as soon as possible in a Tupperware or in a jar with a very tight lid (like a jar of jam) in the refrigerator. It can be kept for 48 hours to 1 week, depending on the type of compote.

Why soak fruit for jam?

It promotes the conservation of jams and works the pectin. Pectin: this is what makes you “take” jam, mixed with sugar. …I don’t really like pairing it with jam. Two-step cooking: Fruit can be mashed in lemon juice and sugar the day before.

Why not take jam?

If the jam does not harden, the fruit lacks pectin. This is present in the apple, but also in the lemon. A lemon zest integrated into the preparation or a few drops of juice are therefore enough to give the desired texture.

How do you know if the mirabelle plum jam is done?

How do you know if the mirabelle plum jam is done?

After 20 minutes of cooking, lower the heat slightly and do the cold test to find out if the mirabelle plum jam is cooked. (This test involves putting a drop on a cold plate if it freezes right away, done!)

How do you know if the jam is ready?

Spoon test: Dip a cold metal spoon into the jelly and remove it from the steam. The jelly is ready when it comes off the spoon like a leaf.

How do you know if the jam is done?

To more easily check that the jam is well cooked, test the drop on a cold plate: it should harden quickly, otherwise continue cooking.

How to compensate for too much jam?

To compensate, we add pectin which will harden the preparation. If your jam is too thick, Grandma’s trick is to add water and a squeeze of lemon juice.

How to thicken jam that is too runny?

In order for the mixture to thicken, it is enough to cook the jam a little longer: the water will evaporate, the jam will concentrate and solidify.

How to compensate for plum jam that is too liquid?

How to compensate for plum jam that is too liquid?

To compensate for jam that is too liquid, there are only two solutions: boil it again adding 1/2 lemon juice or add a little Vitpris Alsa (or another industry brand) based on pectin of fruits. But in any case it will be necessary to empty the pots and shine.

How to get too liquid from apple jelly?

The only way to restore your jelly is to put it back and add 2 teaspoons of pectin (white price style) per kg, or always add 2 grams of agar per kg, but honestly gelatin is not not the apple jelly foot!

How to make up enough sweet jam?

Make a fairly thick syrup (ball) with 400g of sugar + 10cl of water. Cook until you get a thick caramel that has not been colored. Then mix the hot jam with the hot syrup. Watch out for splashes.

How to compensate for too liquid cherry jam?

You need to open the jars, pour the jam into a saucepan and bring to a boil. Add the agar-agar from the first simmer, mix and cook on low salt for 30 seconds. Say ½ ts. teaspoon of agar-agar for 1 kilo of fruit.

How much agar for jams?

How to make agar-agar jam: The quantity of agar-agar is so small that it is complicated to weigh it with an ordinary kitchen scale. To have a really precise dosage, it is recommended to use a weighing bag.

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