Sour plum molasses
The beliefSour plum molasses is assumed to be thickened with sugar like shop pomegranate molasses, with additives in it.
The truthSour plum molasses is nothing but the juice of sour plums cooked down to a tenth. No sugar, no additives: its body comes from the plum’s own pectin and sugar.
How to make it
What you need
- 3 kg sour plums (green or unripe)
- 1 litre of water
- 1 teaspoon of salt, optional
How the engine read this list (3 lines)
| 3000 g | Sour plums | plum |
| 1000 g | Water | water |
| 6 g | Salt optional | salt |
An empty weight means that line could not be turned into grams — either the amount is open ("to taste") or the ingredient has no record here. Neither enters the sum as zero; they do not enter it at all.
Wash the plums, pull off the stalks and put them whole in a pan with the water. Cook them covered for 30 minutes, until they fall apart.
Once lukewarm, strain through muslin in a sieve, pressing with a spoon. Throw away the stones and skins.
Boil the strained juice uncovered in a wide, heavy pan and skim off the foam.
Cook it 1.5–2 hours, until it is down to a tenth. Stir often in the last half hour: it catches easily.
Drop a little onto a cold plate: if it spreads slowly rather than running, it is ready. Fill clean bottles while hot and close them.
The others that work the same way
Strawberry jam
The truthIt is a balance of three things: pectin, acid and sugar. Get the balance and it takes forty minutes.
Tomato paste
The truthThe only job is taking the water out. Three hours in the oven or two days in the sun — the work is identical either way.
Pomegranate molasses
The truthYou boil pomegranate juice down to a fifth. The only decision is when to stop.