Plum jelly
I've got damsons macerating overnight for jam and am hunting for a reliable plum jelly recipe for the rest of my stash - mostly because I can't bear to pluck any more of those tiny pits out of each juicy little orb. Looking for something a bit more interesting that just making plum juice and adding sugar, lemon and pectin. Suggestions?
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Really, you need this book, and it won't break the bank: http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/
If you do a lot of on-the-fly cooking or just like to innovate, this book is a must. The authors spent eight years surveying chefs on what flavors complement just about any food you can think of. I have used both cardamom and balsamic vinegar in making plum jam and it definitely made them tastier and more complex, so I can personally recommend those additions. You don't need much of the vinegar, because you don't want to taste it, particularly, you are using it to round out the flavor. Cardamom, I would add to taste; I love it, but not all are besotted by it. I would think the orange (juice, zest or both) would brighten the flavor, too.
Anyway, have fun and let us know what you wind up doing and how you like it!