Plumi Moos Recipes

PLUMI MOOS

Steps:

• Cook fruit in the water until tender and raisins and dates are beginning to plump on a medium high heat.
• (20 minutes approximately.) Make a paste with the sugar, cornstarch and milk, and then pour into fruit mixture.
• Cook until thickened and tender, this is to your preference.

NORMAN'S GOLDEN THREE-FRUIT MARMALADE

Steps:

• Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
• Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
• In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
• While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
• Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
• Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
• Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
• Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
• Pour into sterilized jars and seal.