First time maker here. looks very runny (the consistency of thin soup. Should I add cornflour or flour or just let it boil. Thanks
pr_chch2,
Feb 28, 8:12am
x1
How long have you boiled it for! I wouldn't add flour or cornflour. Once you press it through a sieve etc. and get ALL through should thicken up. Boiled mine for over 2 hours.lovely and thick
kateley,
Feb 28, 8:14am
x2
sometimes plums are very watery - keep boiling, don't add anything
spacekids,
Feb 28, 8:15am
x1
Thanks so much. recipie said to only boil for a few minutes. Didn`t think that would be long enough.
pr_chch2,
Feb 28, 8:16am
Simmer and keep stirring regularly.how much sugar in the recipe!
uli,
Feb 28, 8:16am
I use pectin in my plum sauce and it is a nice semi thick but still squeezable/pourable.
pr_chch2,
Feb 28, 8:18am
I read that plums have enough pectin without adding any.depends on recipe I suppose.
spacekids,
Feb 28, 8:19am
3 cups brown sugar
fifie,
Feb 28, 8:31am
x1
Keep it simmering, till it starts to go thick and syrupy,stir often so it dosen't stick to the bottom of the pot. Just made mine and when it was cooked gave it a whizz with the stick blender, and bottled.It will thicken sitting on the pantry shelf over winter.
samsnan,
Feb 28, 9:50am
x1
It does thicken a bit when cold.
spacekids,
Feb 28, 9:50am
Thank you everyone. Now it`s thick and syrupy.
korbo,
Feb 28, 10:02am
usually 2-3hours simmering.
spacekids,
Feb 28, 10:28am
That would be about right. Been on stove since 8.40 this morning
uli,
Feb 28, 7:28pm
Depends on the plums more than on the recipe. Most European recipes (= English recipes) use prunes not plums.
They are called plums in Europe but here they are called prune plums. As opposed to the Asian plums we have predominantly in NZ.
The prunes are all blue outside, yellow inside, oval not round and free stone and very dry fleshed.
The Asian plums which is the majority you get in NZ are all cling stone, very watery and difficult to "set" as a jam. Hence my use of extra pectin to get a good result.
However you can also simply keep cooking, but you will get much less "amount", as you are basically drying the plums out. Works beautifully if you do not want to use extra pectin. Lower yield though.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.