dad’s paternal aunt nemide came to our summer house at the weekend. We had a nice chat with this circassian woman despite the difference of 43 years. Aunt nemide told me how to make plum jam with cornelian cherry while visiting a little village bazaar at Yalova. Wash 5-6 kilos plum, divide into two and take out the seeds. Soften it in a saucepan cooking with its own juice slowly. Mash those softened and pass through a fine sieve, only the peels should remain. Do the same for the cornelian cherries. Then add on sugar and water, and boil. City children like me are left open-mouthed in case of such recipes without any measures. I insisted on the quantity of sugar and water as kilograms but could get only the answer: “just decide depending how mildly sour you like.” Anyway, she had told the quantity of plums.
She also gave an interesting hint for jam cooking. After the sour cherry or peach jam is cooked aspirin is put into the saucepan proportioned to the fruit used. (1 aspirin/kg fruit) it is both health giving and protects the jam.
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