Traditional recipes

Plum magic

Plum magic


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Surely you've heard of brumari plums, as they are the best for magiun, with a thin skin and a juicy core. Magiun is prepared in late autumn when the plums are very well ripened. The plums are washed well, the seeds are removed and they are passed through the chopping machine, in order to obtain a fine magic.

The magiun should be mixed all the way through the boiling with a wooden spoon with a longer tail because especially at the beginning of boiling, it salts and can cause burns. The magiun is ready when during the mixing after the spoon a furrow remains that does not disappear immediately or when it no longer drains from the spoon, but pieces come off. If you like sweeter magiun you can add sugar: 100 g per 1 kg of plums and vanilla sugar for extra flavor. Of course, it would be preferable not to use sugar or flavors.

The magiun is put hot in jars and for a better preservation we boil the jars in bain-marie. After sterilization, we label them for finding as soon as possible when we need them, then in the pantry with them.

Good appetite!


Sugar-free plum magiun in the oven

The novelty of this recipe is that it does not contain sugar at all. Very sweet varieties of plums are recommended, some call them argen, others arjane, depending on the area of ​​the country.

INGREDIENTS
4 kg plums (weighed with seeds) as ripe as possible
& # 8230 and 3 450g jars with lids

PREPARATION
1. Wash the jars well with warm water and detergent and let them drain.
2. Wash the plums and drain.
3. Remove the tails, break them in half lengthwise and remove the seeds.
4. I used a thick stainless steel pan of about 4.5 l. Put all the plums in the pan without any water (tips 1). Put a lid tightly closed, turn the fire to medium to low and look after about 15 minutes, it should start to leave the juice. When they start to leave the juice, reduce the heat to low and let them soften well, stirring occasionally with a wooden spoon. You will see that plums become cherries and still retain their shape.
5. Meanwhile, turn the oven to 180 degrees (tip 2 is to bake it in the oven and it doesn't stick).
6. With the mashed potatoes, chop the now very soft plums. This work on the hob lasts a maximum of one hour (at 4 kg of plums and a high-walled pan. It matters that the evaporation surface is not too big to burn in the oven. they have enough juice, so as not to smoke, put an intermediate between the double fire or the thick double tin or the tin between the fire.
7. Turn off the heat on which it boiled, stir and put the lid back on. Put in the oven on the bottom step being the pan high. Reduce fire from start to finish. At stage 3 (gas stove), and forget about it there for about 5 hours. You still look at him, but not too often. When you take it out at the end, keep in mind that it hardens when it cools. It must not have juice, but it must not be completely dry. Although under the lid, it takes on a dark color on the surface. I only took it out and mixed it 3 times in these 5 hours.
Careful! If you prepare more than 4 kg of plums, choose a pan with a larger diameter, otherwise it takes too long.
If the year has been rainy and the fruits have a lot of juice, do not cover the pot with a lid.
8. While the oven was working, I also sterilized the jars for half an hour in the oven. I put them empty next to the pan, of course, without a lid. It is good to do the operation at the end, in order to stay as warm as possible.
EDIT: no need for sterilization if you perform the next step by boiling the jars in the oven. Anyway, sterilize in 20-30 minutes.
9. Put the hot jars in a metal tray (when the magiun is ready) so that it doesn't crack and fill them with hot magiun. During this time, do not turn off the oven.
10. Put the full jars in the oven without a lid for about 20-30 minutes, also on a very low heat until they catch a crust (tips 3). That's what I did every year. They will decrease by 2-3 cm in quantity, but you will have a quality magician. Turn off the heat and let them cool there. When you take them out, screw the lids that have been scalded for 1 minute in boiling water, but with the fire off and then well dried. The crust seals and no preservative is needed.
It is sweet and sour, it does not need sugar, pectin and sugars make it right. The more ripe the plums, the sweeter the magician will be.
It is stored in cool and dark spaces. I take them out on the shelf from the closed balcony, where it doesn't freeze in winter. Don't expect them to be as sweet as sugar candy, but that's how we like it because we take calories into account in our diet.
May it be useful to you!


Plum magician - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

You do plum magician? It's not plum jam, it's magic. I mean, I say magician without sugar, without water, with nothing added but fragrant plum. I remember, about 15 years ago, my husband's grandmother used to make plum magic every year, spinning the cast iron cauldron in the big pot, outside, on the bars. So simple and so nice. It was as if the plums in the yard were more fruitful then, because they made so many plums, that they were enough to make magiun and to put on tuica. Because at that time the tuica boiler was running continuously, these were not European norms, and it was made (in our country) plum brandy, apple brandy, pear, mixture & # 8230 grandparents sold all winter and had money for a cart, two of wood. What times! And she sat, Bica (as we called her) and mixed in that huge cauldron and smoked from dawn to dusk, taking care not to smoke this wonderful plum magician. Because it doesn't add anything to it and the biggest danger for this magician is that it can be smoked very easily, because not having a little water, the plums stick to the bottom and ready, the miracle is gone. A lot of work! And I'm not saying that there was still work to do in picking them, the ladies plums or perje as Bica called them (because she said perje for all plums, regardless of variety) and then washed them in a few cauldrons with cold fountain water, cut and remove the seeds with seeds and then grab and put them on the shredder. And in this phase another fog intervened. Because you were spinning that crumb from the shredder (grenade!) Until you were dizzy! they did not have, the poor, robots, tools and other electric devices. Everything was done manually and we worked for about 2 days to put some plum magic in the winter. And right now, as I write these lines, I see her, Bica, small and weak, a woman's hand, as she shows us that work is not such an easy job and money is hard to earn and is kept even longer. hard. And I realize something else, namely that, in addition to plums, he also put something else: walnut kernels!

Ingredients for the Magiun plum recipe

  • 10 kg of plums (I also give an estimated amount, because everyone can make more or less)
  • a few nuts

Preparation for the Magiun plum recipe

Wash the plums, remove the stalks and seeds. Put the plums through the mincer and put the result on the fire, in a large, wide pan with a thick bottom and possibly a cast iron plate underneath between the stove flame and the pot. It is best to make plum magic outside, over an open fire, but if you can't find it, then try it in the apartment as well.

Start mixing and stirring often and insisting on the bottom of the pot, being very careful not to get caught and smoke. You will need to boil for about 10-12 hours and stir all this time. Do not try to do otherwise, to quench the fire or time, because you will choose something that shoots and removes steam, will boil quickly and not enough to evaporate the whole & # 8222water & # 8221 from the fruit and remain a magician, thick, dense, hard. Towards the end, add a few pieces of whole walnut kernels. The idea is that the magician should gradually get a dark to dark garnet color, be dense, and come off the edges of the pot just like a polenta, and when the spoon cools it should stand upright. So, boil, stir and so on!

You can pour it hot into sterilized jars and let it cool, then close it or you can let it cool in the pot and put it cold in jars. No matter how you choose to do this plum magiun, it should last very well for a few months, kept in a cool place.


Homemade plum magiun, simple recipe

I am convinced that there is no engineering to make the plum magician in the house. All you need is a plum, a pot, sterilized jars and a little patience.

The first time I made plum plum, I had so many emotions that I thought it wouldn't work out, it's just that it came out and I've been doing it every year ever since.

For homemade plum magiun, a simple recipe, we need fragrant, well-ripened and sweet plums, ie Bistrița plums or bistrita as they say in popular terms. This jam is special, be made only from plums without any addition, it will be the basis of cakes from Christmas to Easter, such as tender cookies with nuts and plum magiun, or greased on hot pita, along with a cup of fresh milk and Malay with pecmez for fasting days.

In our country it is under different names, pecmez jn Banat, Silvoiță in Ardeal or povidla in Moldova.

Ingredients

Step by step method

We wash the plums, we clean them from the seeds and stalks. Put them in a pot over medium heat, stirring occasionally until they start to boil. From the moment they start to boil, reduce the heat to a minimum and boil in 2 tranches as follows: the first day 3 and a half hours, stirring every 10-15 minutes or as long as it is necessary not to catch. Be very careful, the magician only has to mumble from time to time like polenta when it is cooked.

The next day we do the same after which we pour into sterilized jars and put in a bain marie, until it cools by itself. I boiled it for exactly 7 hours, for a consistency thick enough and to keep a ruby ​​color.


Plum magic recipe

Mai & icircnt & acirci sterilize the jars. Wash the plums and drain them of water (traditionally, with a gauze). Remove the stalks and remove the plum seeds. Discard the prunes. Put the plums in a cauldron, together with three or four cups of water to start cooking. Not too much, because you will wait a long time for it to evaporate, not too little, because the plums will burn from the bottom, just to cover the cauldron with two fingers of water. Do not add sugar.

Usually, the plums are boiled wholeHowever, if you want the finished product to have a fine texture, you can pass the plums (without seeds) through the tomato chopper. & Icircn in this case it is no longer necessary to add water, writes vocea.biz.

Simmer. Boil, stir, boil, stir, stir, boil, stir, boil for 4-5 hours, until the magiun decreases (about 70% of the initial volume) has a dark cherry color, almost black, the consistency of a sticky smell and comes off the edge of the cauldron like polenta. When it cools, the spoon should stand upright.

Pour the hot or even cold sterilized magic jars into the jars, cover and place in a cool, dark place (cellar, pantry). It will be kept for a few months. For a tastier autumn, try the recipes below!


Plum magic recipe

Mai & icircnt & acirci sterilize the jars. Wash the plums and drain them of water (traditionally, with a gauze). Remove the stalks and remove the plum seeds. Discard the prunes. Put the plums in a cauldron, together with three or four cups of water to start cooking. Not too much, because you will wait a long time for it to evaporate, not too little, because the plums will burn from the bottom, just to cover the cauldron with two fingers of water. Do not add sugar.

Usually, the plums are boiled wholeHowever, if you want the finished product to have a fine texture, you can pass the plums (without seeds) through the tomato chopper. & Icircn in this case it is no longer necessary to add water, writes vocea.biz.

Simmer. Boil, stir, boil, stir, stir, boil, stir, boil for 4-5 hours, until the magiun decreases (about 70% of the initial volume) has a dark cherry color, almost black, the consistency of a sticky smell and comes off the edge of the cauldron like polenta. When it cools, the spoon should stand upright.

Pour the hot or even cold sterilized magic jars into the jars, cover and place in a cool, dark place (cellar, pantry). It will be kept for a few months. For a tastier autumn, try the recipes below!


Tasty, soft, sweet and easy to make. Banat recipe for the best croissants with plum magiun

43018203 - crescent roills with jam and sugar

Nothing compares to that smell of croissants fresh out of the oven on a cool winter-spring morning. The croissants with plum magiun are a traditional Banat recipe, being always used not only on special occasions, but also on weekends, for the sweet Sunday meal.

The recipe for plums with plum magiun reminds us all of childhood, grandparents and the long and beautiful days in the village. The croissants are tender and delicious, and the plum jam adds extra flavor and sweetness.

Ingredients for plum magiun croissants

-500 gr. cooking flour

-a jar of plum magiun.

Method of preparation

In a small or large saucepan, mix the butter with the milk and sugar. Leave the pot on the stove over low heat until the butter melts and drops into the mixture. Then turn off the heat and let the mixture cool.

Put the flour in a large bowl, where you can easily mix a dough. In the middle of the bowl, add the egg, sugar, and salt, respectively. Pour the mixture of milk, sugar and butter, and finally the yeast. Mix well until a non-sticky and homogeneous content is obtained. Cover everything with a cloth and let the dough rise.

Divide the dough into several parts and, with a whisk, spread it until you get dough sheets equal in size. Cut them into triangles with a knife and, with a teaspoon, place plum jam in the middle. Roll the croissants at the end of the smallest triangle until you get the desired shape.

In the oven, the tray with the preparation is left for about 30 minutes, with small checks to make sure that everything is fine. Once it turns copper, the croissants are ready. After cooling, add vanilla powdered sugar.


The plums are peeled, weighed and passed through a meat grinder using the largest sieve. They can be boiled whole and you can use a blender towards the end of cooking to grind them. In a large pot, which you can put in the oven, put vinegar, one tablespoon for each kg of plums (I use apple cider vinegar), then put the plums on top and leave the pot covered overnight, so that the plums soak.

The next day, put the pot in the oven at 150 degrees for 11-12 hours. That's all! You don't have to mix at all! On the surface it will make a pojghita which, if you really want, you can mix it with the rest of the composition about 2 times during boiling, or only at the end. Towards the end, taste the magiun, if you don't find it sweet enough, you can mix about 2-3 handfuls of sugar and let it boil for about 1 hour. You can put sugar even from the beginning, if you want it to be very sweet, over plums, but I don't use, I like it that way, "natural".

When it's ready, the composition has dropped by about 2 fingers, it's a dense paste, and a spoon stuck in the pot stiffens, it doesn't tip over. It is very important not to be watery, but dense! If it has too much juice, it must be boiled, otherwise it will spoil! The magiun is poured cold in sterilized jars and left uncovered at room temperature for 1-2 days, or put in the oven under the grill, also at 150 gr, for about 40 minutes. to make pojghita. Out of 4 kg of peeled fruits, I got 8 jars of 350 ml, so a boran comes out of 1/2 kg of plums. I put a little salicylate on top for safety, then I staple the jars.


The plums are peeled, weighed and passed through a meat grinder using the largest sieve. They can be boiled whole and you can use a blender towards the end of cooking to grind them. In a large pot, which you can put in the oven, put vinegar, one tablespoon for each kg of plums (I use apple cider vinegar), then put the plums on top and leave the pot covered overnight, so that the plums soak.

The next day put the pot in the oven at 150 degrees for 11-12 hours. That's all! You don't have to mix at all! On the surface it will make a pojghita which, if you really want, you can mix it with the rest of the composition about 2 times during boiling, or only at the end. Towards the end, taste the magiun, if you don't find it sweet enough, you can mix about 2-3 handfuls of sugar and let it boil for about 1 hour. You can put sugar even from the beginning, if you want it to be very sweet, over plums, but I don't use, I like it that way, "natural".

When it's ready, the composition has dropped by about 2 fingers, it's a dense paste, and a spoon stuck in the pot stiffens, it doesn't tip over. It is very important not to be watery, but dense! If it has too much juice, it must be boiled, otherwise it will spoil! The magiun is poured cold in sterilized jars and left uncovered at room temperature for 1-2 days, or put in the oven under the grill, also at 150 gr, for about 40 minutes. to make pojghita. Out of 4 kg of peeled fruits, I got 8 jars of 350 ml, so a boran comes out of 1/2 kg of plums. I put a little salicylate on top for safety, then I staple the jars.


The plums are peeled, weighed and passed through a meat grinder using the largest sieve. They can be boiled whole and you can use a blender towards the end of cooking to grind them. In a large pot, which you can put in the oven, put vinegar, one tablespoon for each kg of plums (I use apple cider vinegar), then put the plums on top and leave the pot covered overnight, so that the plums soak.

The next day, put the pot in the oven at 150 degrees for 11-12 hours. That's all! You don't have to mix at all! On the surface it will make a pojghita which, if you really want, you can mix it with the rest of the composition about 2 times during boiling, or only at the end. Towards the end, taste the magiun, if you don't find it sweet enough, you can mix about 2-3 handfuls of sugar and let it boil for about 1 hour. You can put sugar even from the beginning, if you want it to be very sweet, over plums, but I don't use, I like it that way, "natural".

When it's ready, the composition has dropped by about 2 fingers, it's a dense paste, and a spoon stuck in the pot stiffens, it doesn't tip over. It is very important not to be watery, but dense! If it has too much juice, it must be boiled, otherwise it will spoil! The magiun is poured cold in sterilized jars and left uncovered at room temperature for 1-2 days, or put in the oven under the grill, also at 150 gr, for about 40 minutes. to make pojghita. Out of 4 kg of peeled fruits, I got 8 jars of 350 ml, so a boran comes out of 1/2 kg of plums. I put a little salicylate on top for safety, then I staple the jars.


The plums are peeled, weighed and passed through a meat grinder using the largest sieve. They can be boiled whole and you can use a blender towards the end of cooking to grind them. In a large pot, which you can put in the oven, put vinegar, one tablespoon for each kg of plums (I use apple cider vinegar), then put the plums on top and leave the pot covered overnight, so that the plums soak.

The next day put the pot in the oven at 150 degrees for 11-12 hours. That's all! You don't have to mix at all! On the surface it will make a pojghita which, if you really want, you can mix it with the rest of the composition about 2 times during boiling, or only at the end. Towards the end, taste the magiun, if you don't find it sweet enough, you can mix about 2-3 handfuls of sugar and let it boil for about 1 hour. You can put sugar even from the beginning, if you want it to be very sweet, over plums, but I don't use, I like it that way, "natural".

When it's ready, the composition has dropped by about 2 fingers, it's a dense paste, and a spoon stuck in the pot stiffens, it doesn't tip over. It is very important not to be watery, but dense! If it has too much juice, it must be boiled, otherwise it will spoil! The magiun is poured cold in sterilized jars and left uncovered at room temperature for 1-2 days, or put in the oven under the grill, also at 150 gr, for about 40 minutes. to make pojghita. Out of 4 kg of peeled fruits, I got 8 jars of 350 ml, so a boran comes out of 1/2 kg of plums. I put a little salicylate on top for safety, then I staple the jars.


Video: Plum Magic Custom Monarch, Hear the Lion Roar (May 2022).


Comments:

  1. Northcliffe

    Bravo, what words ..., a great idea

  2. Zale

    your thinking is very good

  3. Macinnes

    You are absolutely right. In this nothing in there and I think this is a very good idea. I agree with you.

  4. Waylon

    Yes, everyone can be

  5. Bardene

    Excellent)))))))

  6. Troy

    We will try to be sane.

  7. Myles

    You are probably wrong?



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