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The infusion made by mixing water with maesil-cheong is called maesil-cha (plum tea). It can be made by simply mixing plums and sugar together, and then leaving them for about 100 days. [7] To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into maesil-ju (plum wine). [8]
It’s not necessary to refrigerate unopened preserves, however, but be sure to keep them in a cool, dry place before opening, advises Garcia-Benson. Related: 15 Homemade Jam And Jelly Recipes To ...
[9] Sugar is used to preserve fruits, either in an antimicrobial syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry.
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
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Preserving sugar is a kind of sugar used in making high-pectin fruits such as oranges and plums into marmalades, jams and other preserves. [1] [2] It differs from regular table sugar by having larger crystals. This helps keep the sugar suspended in preserves while cooking, preventing burning at the bottom of the pot.
Traditionally the plums were "overcooked," (to promote evaporation) in a copper kettle, or sometimes vinegar preserved, or even steamed. [1] One recipe for "dark red plum jam" (povidl) begins with placing the plums in a fermentation crock along with sugar and cider vinegar, and letting the mixture sit for a day before cooking. [2]