Plum Jam Step by Step

Step 1:

Remove the heft from the plums and divide into quarters. If you are using a loose stone variety of plum, cut around the equator, twist in half to separate them, and discard the pit. But with clingstone varieties, such as these Elephant Heart plums, it is easiest to cut out the pit with a knife. If you cut away five pounds of plums, you should be left with four pounds of plum pulp. This is because much of the plum’s aroma is in the skin!

Step 2:

Maceration Transfer the plums and chopping liquid to a large bowl (the largest one you have) and add 1 1/2 pounds of granulated sugar and 1 tablespoon of pectin for every 4 pounds of plums. Stir in the plums, cover with plastic wrap, and refrigerate overnight until the juices run clear.

Step 3:

Start cooking Place plums in a saucepan and add 4 teaspoons calcium water. (The proper dilution rate for the calcium water can be found on the pectin package.) Place the pot over medium heat and bring to a simmer. Stir frequently while simmering to prevent the bottom of the jam from burning.

Step 4:

Crush the plums. Once the plums have broken down a bit, they should be soft enough to crush. Running the jam through a food mill will break up the plums and produce a smoother textured jam.

Step 5:

Simmer down As the jam simmers, bubbly scum will appear on the surface. Remove this scum if you want the jam to be glossy. Adding a small amount of butter to the pan will help reduce the foaminess.

Step 6:

Test for doneness Once the jam has thickened and become glossy (takes about 15 to 30 minutes), it’s time to check the baking. Place a small amount on a frozen spoon and return to the freezer. Let rest for 5 minutes and check the jam. It should be firm but not rubbery and stick to the spoon when tilted. At this stage, it is almost done. The jam can be chilled and stored in the refrigerator and eaten within a few weeks, or it can be jarred and stored at room temperature for several months.

Directions

Place the potatoes in a large pot and sprinkle with salt. Pour cold water into the pot and cover the potatoes by about an inch. Bring to

a boil over medium heat, partially covering the pot with a lid. Reduce heat to medium and cook until potatoes are tender, 15 to 20 minutes.

Drain potatoes and return to pot.

Meanwhile, add bacon to skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 7 minutes. Place bacon

slices on kitchen paper to drain. Crush it when it’s cool enough to handle.

Mash the potatoes with a potato masher or electric mixer on low speed and add the Boursin, butter, Parmesan and bacon.

Continue mixing, adding half at a time, until all ingredients are well combined and desired consistency is reached. Add more half-and

-half if necessary. Season with salt and pepper.

Place in a bowl, garnish with parsley and serve.

Ingredients

• 1 1/2 pounds unpeeled bite-sized baby gold potatoes, halved

  1 teaspoon salt

  2 strips bacon

  1 (5.2 ounce) package gournay cheese, such as Boursin® Garlic and Fine Herbs Cheese, cut into chunks

  1/4 cup melted unsalted butter

  2 tablespoons freshly grated Parmesan cheese

  1/4 cup half-and-half

  salt and freshly ground black pepper to taste

  1 tablespoon chopped parsley

VegiFood

quick and easy side dish

Looking for a quick and easy side dish? Here’s the quickest way to add colorful veggies to your plate: the ultimate sautéed veggie recipe!

Traditional sautéing of vegetables often goes wrong: the result is mushy or completely bland. So why don’t we do a complete redesign?

have beautiful color

These sautéed veggies have beautiful color, rich flavor, and crunchy texture: the perfect easy healthy side dish!

Sautéing is one of the fastest ways to cook vegetables. The word comes from the French word “jump,” which refers to the need to

constantly stir or turn the pot throughout the cooking process. When frying, you need a good pan and fat, usually olive oil or butter.

Searing browns the outside of the food, creating a complex flavor. This is called the Maillard reaction, the scientific term for browning of food.

Here are the basic steps for sautéing vegetables and the approximate time for each type of vegetable:

Cut vegetables into bite-size pieces.

Add olive oil to a large skillet and heat over medium heat.

Add the vegetables and cook, stirring frequently, until tender. Use the following approximate schedule:

Frozen peas: 2 minutes

Leafy greens (kale, spinach): 3 minutes

Mushrooms: 7 minutes

Broccoli, asparagus: 8 minutes

Cauliflower, onions: 10 minutes

Chili: 10 to 12 minutes

Carrots: 12 minutes

VegiFood

Kale

Kale has a unique flavor that varies depending on the variety and preparation method. If you can tolerate the bitter taste, kale is rich

in important micronutrients like calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. It is also

a good source of vitamins, including vitamins A, B, E, C and K.

Avoid blanching and cooking kale

as this reduces the amount of water-soluble minerals, vitamins and phytochemicals in the leaves. Kale can be eaten raw in salads.

One cup of raw kale (21 grams) contains only 9 calories.

VegiFood

Super healthy leafy vegetables – and why you should eat them

Green leafy vegetables are a great way to improve your health because they contain many important nutrients, vitamins, minerals and

antioxidants. As a nutritionist, I highly recommend adding more of the following lettuce leaves to your diet.

spinach

Spinach is easily available year-round and contains high amounts of iron, calcium, potassium, and vitamins B6, C, and K. It is also a good

source of antioxidants, which may reduce the risk of many diseases, including heart disease and some cancers.

It is best eaten raw as part of a salad, as cooking tends to destroy the naturally occurring polyphenols and flavanols in the leaves. Certain

polyphenols and flavonoids may reduce the risk of certain cancers, cardiovascular disease, diabetes, and neurodegenerative diseases such

as Alzheimer’s disease.

VegiFood

Our Products;

• Fresh fruits:
  (Citrus, Pomegranates, Dates, Grapes, Strawberry ….etc.)

• Vegetables:
• (Green beans, Broccoli, Cucumber, Lettuce, Pepper…etc.)

Our vision 

is to be a globalized house of brands organization, which builds sustainable business relationships with our customers supplying them with their

best requirements of the Egyptian fresh fruits and vegetables.

Our Mission;

VegiFood is committed to deliver the high-quality Egyptian fruits and vegetables to worldwide markets with the desired criteria and market

preferences for each customer and according to the different governmental legistations and protocols. So, we are up to dates with the market

requirements and dynamics, plus controlling the documentary processes professionally.

HS Code: 080410

Product: Egyptian Fresh Dates

Variety: Fresh Samani Dates (Yellow Dates)

Sizes: Large and Meduim.

Packaging: 5 kg Carton

Availability: July till October

Shipping: Sea Shipment

Fresh Garlic