Brzi Pekmez od Šljiva
Brzi Pekmez od Šljiva·(br-zee pek-mez od shlee-vah)
Zimnica: The Balkan Pantry & Modern Shortcuts
If there is a scent that defines the shift from summer to autumn in the Balkans, it is the intoxicating smoke and caramelized sugar of roasting plums. Traditionally, the region's legendary pekmez—a dense, inky plum butter—demanded village women stand for twelve hours over open fires, stirring massive copper cauldrons. But grandmothers are brilliant pragmatists. When they moved into modern apartments, they took to the oven. This ambient, dry heat shortcut perfectly mimics the rustic fire, reducing the fruit without the stovetop splatter or endless stirring. Just do not compromise on the fruit: standard supermarket plums are waterlogged and useless here. You must use Italian Prune Plums.
Ingredients
- Italian Prune Plums5 lb
- granulated sugar2 cup
- ground cinnamon1 tsp
- vanilla sugar1 tbsp
- dark rum2 tbsp
- salt1 pinch
Method
- 01
Toss the plums and sugar in a large roasting pan and let them macerate.
Leave them on the counter for 30 to 60 minutes. The sugar will draw out the natural juices, creating a light syrup that kickstarts the caramelization process.
- 02
Roast the plums uncovered at 400°F for an hour and a half.
Place the pan on the bottom rack. Every 30 minutes, pull the rack out and give the collapsing fruit a gentle stir with a wooden spoon.
- 03
Reduce the heat to 300°F, add the aromatics, and continue roasting for another hour to an hour and a half.
Stir in the cinnamon, vanilla sugar, dark rum, and salt. Check and stir every 20 minutes as the liquid evaporates and the bright red stew condenses into a dark, dense paste.
- 04
Test the jam for the proper thick and dense consistency.
Drag a wooden spoon firmly across the bottom of the pan; if it leaves a dry path that takes a second or two to fill back in, the pekmez is ready.
- 05
Sterilize your canning jars in the oven during the final minutes of roasting.
Wash five glass canning jars and their lids in hot, soapy water, then place the wet jars upright on a baking sheet in the oven so the hot glass won't shatter when filled.
- 06
Pack the boiling hot pekmez into the heated jars and seal them.
Leave half an inch of headspace at the top, wipe the rims completely clean with a damp towel, and screw the metal lids on tightly.
- 07
Return the sealed jars to the warm, turned-off oven to cool overnight.
Leave them completely undisturbed. This gentle, gradual drop in temperature creates a powerful vacuum seal, keeping the jam shelf-stable for up to a year.
Notes
Standard supermarket plums will ruin this recipe.
Large, round red or black plums hold too much water and lack the necessary natural pectin. You must seek out the egg-shaped Italian Prune Plum, often labeled Empress or Damson, to achieve the dense, obsidian-dark result.
Use this pekmez exactly like a Balkan grandmother would.
Smear it thickly on a slice of buttered artisan bread, roll it into crepes, or use it as a filling for sweet yeast doughs where its density prevents it from boiling out in the oven.
From Cook Balkan in America.