For the family: whole food fruit puree.
This puree does not need sugar or preservatives because it is cooked until the natural sugar content is high enough and the water content is as low as possible. Therefore, this puree has the same shelf life as a “normal” jam.
Rinse the plums thoroughly, remove the stems and dry them completely. Then cut them in half and remove the seeds, put them in a large, wide saucepan so that the liquid can evaporate well. Add the spices and, stirring, heat the plums gently until the first juice forms. Continue cooking at a moderate temperature with the saucepan open. Stir from time to time. When the puree is really thick – after 2-3 hours – it can be poured into sterilized twist-off jars while still hot.
If you want to keep the puree for a longer time, you should sterilize the jars in the Kelomat: Add a little water to the saucepan and sterilize on speed 1 for five min. Place the jars on fresh, ironed kitchen towels to drain. The jars should still be warm when the hot puree is poured in.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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