Last year, when I had made the Tangy Plum, I was experimenting and had no idea it would be such a hit. I had played with it so that it was not the traditional jam .... and neither was it a chutney.
Everybody loved it. I heard several 'encores' and had wanted to make it again ... but the plums had suddenly vanished from the market .... almost as if somebody had snapped a finger and made them disappear.
So I waited a whole year for them to arrive. This time I did not repeat the earlier recipe ... I just dunked in everything with loads of sugar and some ginger ( the earlier recipe had them too).
And yes, I removed the stones this time.
Need : Halved/quartered and pitted plums, sugar ( I can't give a measurement here ... the amount will depend on how tart the plums are), very thinly sliced ginger and a very little pinch of salt.
How to : Dump the plums in a non stick wok and heat. Add a pinch of salt ( very little). It helps them cook faster and also balances the sweet and sour taste.
Add the ginger.
Cover and cook till the plums have released water and are cooked to a mush.
Remove cover and add sugar. It will release water again. Let the whole thing keep on boiling till everything thickens.
Remove from heat and cool. Store in a dry bottle in the refrigerator.
This jam turned out to be pretty good .... though I'd like to make the other version once more. It had jaggerry and I personally loved it.
With this, am taking a break.
I know I can't stay away for long and I do have a few recipes in my draft ..... waiting to see the light of blogosphere ... so maybe if I get the time I'll post a couple .... must admit, the temptation of hearing from you all is a reason . But there are some things that need my attention pronto. I'll be available on mail though.
I'll be back soon ... till then do keep Kichu Khon company. :-)
TC folks ! Will miss ya all.