Persian-Style Rose-Scented Plum Jelly

[Guest guest]

I made this this morning, because plums are very cheap at the moment. It

was very easy and tastes rather like turkish delight. You could leave out

the rosewater if you don't like it.

Jo.

 

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Persian-Style Rose-Scented Plum Jelly

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* Exported from MasterCook *

 

Persian-Style Rose-Scented Plum Jelly

 

Recipe By :Greg and Lucy Malouf

Serving Size : 0 Preparation Time :0:00

Categories : Fruit Jellies & Jams

Not Posted Yet Printed

Sweet Tried

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 kg plums

50 ml rosewater

sugar

 

Place the plums in a large heavy-based pan and boil for about 10 minutes until

they are soft and pulpy and have released a lot of juice.

 

Strain them overnight through a jelly-cloth (a piece of muslin or cheesecloth,

or even an ordinary kitchen cloth like a Chux will do just as well). Do not

force them through as this will make the jelly cloudy, but allow them to drip

through naturally. The amount of juice yielded will vary, depending on the

fruit, but you should have about 2 litres.

 

Pour the juice into the pan and for every 600 ml add 500 g sugar. Stir well

over a low heat until the sugar has completely dissolved, then bring to the

boil.

 

Boil for 20-25 minutes, until the jelly reaches the setting point. To test,

spoon a small amount onto a cold plate and place it in the refrigerator to cool.

The jelly is at setting point if it forms a skin which wrinkles when you push

your finger through. When it reaches the settin

g point, remove the pan from the heat and skim the froth from the surface.

 

Stir in the rosewater and then carefully ladle the jam into sterilised jars

and seal with preserving wax.

 

Cuisine:

" Persian "

Source:

" Arabesque: Modern Middle Eastern Food "

S(ISBN):

" 1-86498-073-7 "

Copyright:

" Greg and Lucy Malouf, 1999 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1292 Calories; 14g Fat (9.0% calories

from fat); 19g Protein; 305g Carbohydrate; 35g Dietary Fiber; 0mg

Cholesterol; 0mg Sodium. Exchanges: 18 Fruit.

 

NOTES : We have a relentlessly productive plum tree in our garden and

created this gorgeous jewel-like jam as a way of using up the summer's glut

of fruit. Plums are high in pectin, and this jelly practically makes

itself. It is good on fresh white bread with lots of butter, but we like it

particularly on nutty whole-wheat or even savoury rye toast.

Nutr. Assoc. : 0 0 0

 

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Fruit

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<CatT>

Jellies & amp; Jams

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Not Posted Yet

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<CatT>

Printed

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<CatT>

Sweet

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Tried

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<IngR name= " plums " unit= " kg " qty= " 2 1/2 " ></IngR>

<IngR name= " rosewater " unit= " ml " qty= " 50 " ></IngR>

<IngR name= " sugar " ></IngR>

<DirS>

<DirT>

Place the plums in a large heavy-based pan and boil for about 10 minutes

until they are soft and pulpy and have released a lot of juice.

</DirT>

<DirT>

Strain them overnight through a jelly-cloth (a piece of muslin or

cheesecloth, or even an ordinary kitchen cloth like a Chux will do just as

well). Do not force them through as this will make the jelly cloudy, but

allow them to drip through naturally. The amount of juice yielded will

vary, depending on the fruit, but you should have about 2 litres.

</DirT>

<DirT>

Pour the juice into the pan and for every 600 ml add 500 g sugar. Stir well

over a low heat until the sugar has completely dissolved, then bring to the

boil.

</DirT>

<DirT>

Boil for 20-25 minutes, until the jelly reaches the setting point. To test,

spoon a small amount onto a cold plate and place it in the refrigerator to

cool. The jelly is at setting point if it forms a skin which wrinkles when

you push your finger through. When it reaches the setting point, remove the

pan from the heat and skim the froth from the surface.

</DirT>

<DirT>

Stir in the rosewater and then carefully ladle the jam into sterilised jars

and seal with preserving wax.

</DirT>

</DirS>

<Natn>

Persian

</Natn>

<Srce>

Arabesque: Modern Middle Eastern Food

</Srce>

<AltS label= " ISBN " source= " 1-86498-073-7 " />

<CpyR>

Greg and Lucy Malouf, 1999

</CpyR>

<Note>

We have a relentlessly productive plum tree in our garden and created this

gorgeous jewel-like jam as a way of using up the summer & apos;s glut of

fruit. Plums are high in pectin, and this jelly practically makes itself.

It is good on fresh white bread with lots of butter, but we like it

particularly on nutty whole-wheat or even savoury rye toast.

</Note>

</RcpE></mx2>