ingredients

1st day: Fruit preparation: 15 min
Plum drying: 8 h (optional)
Maceration: 1 h
Cooking: until quivering
Rest: 1 night

2nd day: Cooking time: 5-10 min

1.2 kg (1 kg pitted) 600 g of Alsace quetsches
700 g of crystallized sugar
50 g pine nuts
The juice of 1/2 small lemon

Steps

Step 1

1st day: wash quickly under cold water, put 600 g of quetsches on a rack, place 5 hours in the oven at 70 ° C (1-2). Pit them with a simple pressure on their belly, dry approx. 3 hrs. Let cool, cut in 2. Rinse under cool water, dry 1.2 kg of quetsches in a cloth. Split them, remove the stones. Mingle with dry quetsches with sugar and lemon. Cover with parchment paper, marinate for 1 hour. Carry in a jam bowl and mix gently. Cover with parchment paper, keep cool overnight.

2nd step

2nd day: bring to a boil while mixing gently. Cook 5-10 min on high heat stirring constantly, skim, add the pine nuts, give a broth. Check the consistency by putting drops on a cold plate: it should slightly freeze. Take off the fire, shut up immediately in pots.

tips

My express idea: to avoid having to dry the quetsches, use 400 g Agen prunes quality "soft" , sold pitted. Christine Ferber also suggests using dried figs.

Lessons of jams

After presenting in 4 pages the BA-BA of jam , Christine Ferber performs in 9 chapters a symphony of fruity fragrances , sustained here and there with notes alternately spicy, floral, a blade of grass or a drop of wine. It seems that not a single fruit escapes from this great sweet concert, from the harvests from the garden (kitchen garden included!) To wild berries, from exotic fruits to those who sleep in the memories of our grandmothers (sloes, dogwoods ...). 270 recipes for jams, preserves, coulis, chutneys ... from which we have taken the example. Ed. Oak. € 39.90.