Bistrita Plum Jam
Bistrita Plum Jam
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: approximately 4 jars of 400 g
Discover a traditional delicacy that will transport you to the heart of Bukovina: Bistrita plum jam. This jam has a deep flavor and a dense texture, perfect to be enjoyed as is or used in various desserts. What is truly special about this recipe is that it contains no added sugar, and the natural sweetness of the plums will reveal itself through slow and patient cooking.
Ingredients:
- 2 kg of well-ripened plums (preferably Bistrita plums, but you can use other varieties)
- Juice from 1 lemon (to enhance the flavor)
- A teaspoon of cinnamon (optional, for an extra flavor)
- A pinch of salt (to balance the taste)
Preparation:
1. Preparing the plums: Wash the plums well under cold running water. Remove the pits and cut the plums in half or quarters, depending on their size. This step is essential to allow the natural juices to be released during cooking.
2. Cooking the plums: Place the cut plums in a large pot, preferably stainless steel or ceramic, to prevent sticking. Add the lemon juice and a pinch of salt. Gently stir the ingredients to ensure the plums are evenly coated.
3. Boiling: Place the pot over medium heat and let it come to a boil, stirring frequently to avoid sticking. Once the plums start to boil, reduce the heat to low and continue cooking for about 2 hours.
4. Mashing: After about 1.5 hours of cooking, use an immersion blender to mash the plums, achieving a uniform consistency. If you prefer a more rustic texture, you can leave some whole pieces.
5. Final flavor: At the end of the 2 hours, add the cinnamon (if using) and mix well. Check the consistency of the jam: it should be thick but not completely solid. Place it on a plate and let it cool slightly.
6. Bottling: Sterilize the jars and lids in a pot of boiling water for 10 minutes. Fill the jars with the warm jam, leaving a small space at the top, and seal them well. Allow them to cool completely at room temperature.
Practical tips:
- Choose well-ripened plums, preferably from varieties with a high natural sugar content, such as Bistrita plums, to achieve delicious jam.
- Using lemon not only provides a fresh flavor but also helps preserve the jam.
- You can experiment with other spices, such as vanilla or ginger, to add a personal twist to your recipe.
- The jam can be stored at room temperature, but for longer preservation, store it in the refrigerator after opening.
Serving suggestion: Serve Bistrita plum jam on a slice of toasted bread, alongside cottage cheese or Greek yogurt for a healthy and delicious breakfast. It can also be used as a filling for pies or cakes, bringing an authentic and traditional flavor to your desserts.
Enjoy the taste of this Bistrita plum jam and let your taste buds experience the Romanian culinary tradition!
Plums are pitted, weighed, and passed through the largest meat grinder. They can also be boiled whole, and towards the end of boiling, you can use a blender to chop them further. In a large pot that can go in the oven, add vinegar, one tablespoon for each kg of plums (I use apple cider vinegar), then place the plums on top and let the pot sit covered overnight for the plums to macerate. The next day, put the pot in the oven at 150 degrees for 11-12 hours. That's it! You don't need to stir at all! A skin will form on the surface, which you can mix with the rest of the mixture a couple of times during boiling if you want, or just at the end. Towards the end, taste the jam; if it doesn't seem sweet enough, you can add 2-3 handfuls of sugar and let it boil for about another hour. You can add sugar from the beginning if you want it very sweet on the plums, but I don't use it; I like it natural. When it's done, the mixture should have reduced by about 2 fingers, it should be a thick paste, and a spoon standing upright in the pot should not tip over. It's very important that it is not watery but dense! If it has too much liquid, it needs to be boiled more; otherwise, it will spoil! The jam is poured cold into sterilized jars and left uncovered at room temperature for 1-2 days, or it can be put in the oven under the grill at 150 degrees for about 40 minutes to form a skin. From 4 kg of pitted fruit, I got 8 jars of 350 ml, so you get one jar from 1/2 kg of plums. I also add a little salicylate on top for safety, then seal the jars. Enjoy your meal! The recipe for sugar-free plum jam was suggested by KikenHana on the recipe forum.
Ingredients: ripe Bistrita plums (it doesn't matter how many, but I recommend at least 4-6 kg, but no more than 8 kg at a time), a little vinegar (one tablespoon for each kg of pitted plums).
