Small Bowl of Sour Plum Extract
(click to enlarge)

Sour Plum Extract


Turkey   -   Erik (Korugu) Eksisi
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
**
3 hrs
Yes		 This Turkish souring ingredient is used in soups, dolma, etc. This extract is easy to make and has good keeping properties in the fridge.




2
1
ar
ar
#
t


Sour Plums (1)  
Salt
Water
Olive Oil
Make   -   (3 hrs - 20 min work)
  1. Place PLUMS and Salt in sauce pan with water to cover. Caution:   Use a sauce pan with plenty of head room and take care with the heat, the plums will foam way up near the end of cooking. Bring to a boil and simmer 1 hour.
  2. Take off the heat and let stand for another hour, then strain out the plums.
  3. Rimove Pits by hand. You can also remove most of the skins at this time, but some will escape.
  4. Run the pulp through a food mill or strainer to remove remaining skins and fibers.
  5. Pour into a sterile jar. Pour in enough Olive Oil to completely cover the Sour Plum Extract. Refrigerate - it should keep up to a year.
NOTES:

  1. Sour Plums:

      The tkemali plum (cherry plum) is not readily available in North America - but the multi-ethnic market her in Southern Californa have sell heaps and piles of unripe green plums in May and June - for about 2019 US $2.99 / pound.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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