Gem de caise cu migdale

Anul acesta avem parte de multe caise, cum nu am mai avut de ceva timp.
Nu am mai facut gem de caise de vreo patru, cinci ani si parca imi era dor sa am borcanasele mele. La noi caisele sunt inca verzi, zarzarele mai au nevoie de vreo saptamana, asa ca mi-am zis sa cumpar cateva din piata. Am fost la Obor unde am gasit foarte multe caise, neasteptat de multa zmeura, coacaze, mure, pepeni, visine si chiar cirese.
Desi a fost foarte cald in weekend, nu m-am descurajat si m-am apucat de treaba.

Pentru gemul parfumat de caise am folosit urmatoarele cantitati:
– 6 kg de caise (dupa scoaterea samburilor au ramas cam 5,5 kg)
– 700 g de zahar cristal
– 200 ml de apa
– zeama de la o lamaie
– un pumn de migdale
– cativa samburi de caise

Am spalat si am curatat caisele de samburi si codite dupa care le-am pus intr-o cratita.

Am adaugat in cratita 200 ml de apa si am pus-o la foc mic. Apoi am amestecat incet, incercand sa pastrez fructele intregi. Am adaugat zeama de lamaie iar caisele au lasat suficient suc astfel incat s-a format un lichid care curand a inceput sa fiarba. Cand fructele s-au fiert, am adaugat zaharul. Poate va intrebati ce rost are adaugarea de zeama de lamaie cand fructele oricum sunt acrisoare. Ei bine, zeama de lamaie previne oxidarea si schimbarea culorii gemului. Adaugarea zaharului la sfarsit are acelasi rol – de a nu schimba culoarea gemului. Zaharul adaugat la inceput se va carameliza in timpul fierberii.

Cu 10 minute inainte de a stinge focul am adaugat cativa miezi de samburi de caise si un pumn de migdale. Dupa ce au fiert am stins focul si am tras cratita deoparte.
Am pus gemul in borcane curate si uscate. Am folosit capace noi, filatate, pe care le-am spalat bine inainte si le-am uscat.

Am sterilizat borcanele timp de 45 de minute la bain marie, in cuptor (de cand apa a inceput sa fiarba). Atentie – tava in care puneti borcanele trebuie tapetata cu hartie de revista sau ziar, pusa in patru, apoi se adauga apa. Puneti peste borcane un prosop de bumbac imbibat cu apa. Temperatura in cuptor trebuie sa fie destul de mica iar incalzirea borcanelor sa se faca treptat. La fel se va face si racirea, in cuptor, treptat, dupa inchiderea cuptorului.Timpul de sterilizare este destul de lung deoarece cantitatea de zahar adaugata este mica si gemul ar putea fermenta.

Serviti gemul cu painea voastra prajita preferata, cu foietaj, in prajituri, la cornuri sau la tot ce va face placere.

Pofta buna!

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