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Plum jam is a delightful addition to any pantry, offering a burst of tangy and sweet flavors captured in a jar. However, many homemade plum jams often end up with a dull color, overly sweet taste, or worse yet, crushed fruit bits that ruin the texture. If you have been longing to perfect your plum jam-making skills, fear not! In this guide, we will unlock the secrets to achieve a vibrant, bright red hue, a balanced sweetness, and a luxuriously smooth texture – all from the comfort of your own kitchen. So, grab some plump, juicy plums and let’s embark on a journey to create the most heavenly, not-crushed plum jam you’ve ever tasted.
The bunch of intestines (also known as guts) has a sour taste, but when it is processed into a jam, it has a sweet and sour taste that is easy to eat, not boring at all.
How to make pickled chili pepper jam
Prepare
60 Minutes Processing
75 Minutes For
4-5 people
Ingredient
-
Intestines 1kg
-
Sugar 800g
-
Strawberry syrup 50ml
-
Salt 10g
-
Chili powder 30g
How to make sweet chili pepper jam
Step 1Processing intestines
Take 1kg of intestines soaked in water, add 1 teaspoon of salt , soak for 30 minutes . Then, put the bowl of intestines in the freezer compartment and let it sit for 5 hours .
After 5 hours, take out the intestines and defrost naturally, squeeze out the water.
Note: You squeeze the intestines to dry the water, but don’t be too strong, it will crush the intestines!
Processing intestines
Step 2Sugar pickling
After being squeezed dry, put in a large bowl, add 800g of granulated sugar, 50ml of strawberry syrup . Mix well and incubate for 2 to 3 hours for the sugar to penetrate the intestines.
Sugar pickling
Step 3Make the chili salt mixture
You just need to mix 10g salt and 30g chili powder in a small bowl, mix well.
Cool Tip: You can adjust the amount of chili to your taste!
Make the chili salt mixture
Step 4Jam slugs
Put the intestines and sugar water into the pan, slug over high heat . When the mixture is slightly glued, lower the heat to low, slug until the jam dries to your liking.
Jam slugs
Step 5Jam drying
Put the slug jam on the baking tray, sprinkle with salt and pepper to cover it. Dry jam in 100 degrees Celsius for 30 minutes.
Jam drying
Step 6Finished product
Sweet, salty, spicy, and spicy gut jam jam is very mouth-watering. Try it out for the whole family to enjoy!
Sweet and spicy chili pepper jam
How to make sweet gummy plum jam
Prepare
60 Minutes Processing
60 Minutes For
4-5 people
Ingredient
-
1kg bunch of intestines
-
700g yellow sugar
Doing
Step 1Process materials
The intestines bought and washed , when washed , use two hands to squeeze to fit the intestines to release the sour substance and then drain .
Step 2Sugar pickling
Marinate the intestines with 700g of yellow sugar within 30 minutes – 1 hour for the intestines to absorb the sugar, stirring occasionally.
Put the pan on the stove and pour in the intestines and cook on medium heat , stirring until the sugar dissolves.
Note: You can use white granulated sugar, but yellow sugar will help the dish have a more beautiful, natural red color.
Step 3Jam slugs
When the intestines turn brown , the sugar water begins to withdraw and the candy is reduced, simmer until the sugar juice is completely withdrawn and the intestines are firm.
When the intestines are dry and drained and have an eye-catching red color , turn off the stove and let it cool .
Step 4Finished product
When the intestines are completely cooled , put them in a glass jar to preserve them for later use.
How to make sweet chili pepper jam
Prepare
3 hours of processing
3 Hours For
5-6 people
Ingredient
- 1kg bunch of fresh intestines
- 500g sugar
- 1 piece of ginger
- 1 tablespoon chili powder
How to make sweet chili pepper jam
Step 1Processing intestines
First, you wash the intestines and remove the stalks , then soak in diluted salt water for about 3 hours.
After 3 hours, you take about 20 fruit bunches of intestines on the cutting board and take another cutting board to gently press it, rotate it so that the intestines are slightly soft , in order to drain the sour juice out.
Processing intestines
Then you wash the intestines with clean water 2-3 times and then drain. Next, you put the bunch of intestines in a clean towel and squeeze out the water.
Step 2Marinated intestines
You put 500g of sugar in a bowl and leave it to marinate for about 2-3 hours until the sugar dissolves and soaks into the intestines, making the intestines round and round.
Marinated intestines
Step 3Intestinal slugs
You put the bunch of intestines into the slug pan on medium heat, when the sugar dissolves and the jam boils, lower the heat to low . Then you pound the ginger with the peel and put it in the slug, along with 1 tablespoon of chili powder and stir well, depending on your taste you can adjust accordingly!
Intestinal slugs
When the intestines begin to turn red-orange, slightly thickened, gently stir until the sugar is dry, the jam is red, then turn off the heat.
Step 4Finished product
When the intestines cool down, you put them in a glass jar with a tight lid and gradually use them. When enjoying, you will feel the sour taste of the intestines and the spicy taste of chili powder, adding the aroma of ginger makes the dish more attractive.
The finished product is a bunch of sweet chili peppers
The secret to making gutted plum jam is not crushed
The secret to making the intestine jam is not crushed is that before processing, you put the washed intestines in the freezer compartment of the refrigerator to harden, then take out to defrost and squeeze out the water.
The secret to making gutted plum jam is not crushed
In the process of scrubbing and squeezing the water, you should not do it too hard, causing the intestines to be crushed. You can also use a sharp toothpick to poke lightly
Above is how to make delicious jam for the whole family during Tet. Good luck to the moms!
Good experience Tnhelearning.edu.vn
In conclusion, creating bright red, sweet, and perfectly preserved plum jam at home requires careful selection of ripe plums, precise measurements, and an efficient cooking process. By following the steps outlined in this guide and utilizing proper canning techniques, anyone can achieve a delicious and visually appealing homemade plum jam.
The key to obtaining a vibrant red color and preserving the sweet flavor lies in choosing plums that are ripe but not overly soft. This ensures the ideal balance between sweetness and acidity. Additionally, measuring ingredients accurately and using the appropriate amount of sugar contributes to achieving the desired sweetness without overpowering the natural plum flavor.
To prevent the plums from being crushed, it is essential to handle them delicately during the preparation process. Removing the pits carefully and using gentle cooking techniques, such as simmering or slow cooking, help maintain the plum’s integrity.
Lastly, properly canning the jam ensures its long-term preservation without compromising quality. Carefully sterilizing jars, allowing the jam to cool before sealing, and storing the jars in a cool, dark place are crucial steps to prevent any spoilage or color fading.
With practice and attention to detail, anyone can become proficient in making bright red, sweet, and intact plum jam at home. By preparing this treat, one can enjoy the flavors of summer all year round, add a touch of homemade charm to their pantry, and even share their delectable creations with family and friends.
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