Introduction: Plumbrillo-Plumjelly Cheese
This Plumbrillo takes on the traditional quince cheese recipe. However Quinces are extremely hard to get so I decided to go with Plums.
This fruit cheese has an intense fruity aroma and goes with the cheese board and makes a good hors d'oeuvre.
Our children prefer it with toast at breakfast. I occasionally serve it on crackers as an aperitif at parties.
Under right conditions it can be stored right unto a year(or maybe even longer). The high sugar content acts as a preservative.
Made in late summer/autumn, makes very good homemade gifting items for christmas.
Step 1: Ingredients
Ripe plums 2Kgs
Pectin 2 sachets (this is double the quantity required for jellying)
1/2 lemon squeezed
a dash of salt
Optional-2 tsp cinnamon powder
Step 2: Proceedure
Wash and dry the plums
Half them and remove stones
Put them in a blender and blend into a smooth puree(without addition of any water).
In a heavy bottom cooking pan pour in the puree, and the Pectin sachets. Stir.
On a medium heat simmer the puree stirring occasionally for around 10 minutes.
Slowly add to this the sugar whilst still stirring it. Drop in the lemon juice. If you are using cinnamon add at this point.
Toss in a dash of salt.
Simmer for around 30 minutes with frequent stirring.
Stirring is very important so that it doesn't catch the bottom.
You know the cheese is processed when the surface starts wrinkling when you run the spoon thru it, and turns very thick.
Step 3: Forming
For immediate(within next 6 months) use or gifting:
Take a tin or glass tray. grease the sides of the tin.
Gently pour the mixture into the tin.
Let it stand in it till it completely cools down.
Touch the surface- it feels firm and rubbery.
Run a butter knife along the edge to loosen the plum cheese from the container.
Turn upside down and tap over the bottom.
The plum cheese falls out. Cut into blocks with a sharp knife.
Wrap each piece in cling wrap and then store in an airtight container.
Tightly wrapped individual pieces can be refrigerated and "should"hold good for unto 6 month in a moisture free atmosphere- I make squares only for immediate consumption. i.e.. for the next 4-5 months.
Long term storage:I pot half the batch into sterilized jars and this holds on upto a year
The plumbrillo can be cut into thick slices to top a toast.
It coupled with semisoft cheeses forms an excellent bite sized aperitif.
The wrapped blocks make beautiful homemade gifts esp during winter festive.
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