{"id":6443,"date":"2019-09-19T11:02:04","date_gmt":"2019-09-19T09:02:04","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=6443"},"modified":"2023-08-18T16:57:07","modified_gmt":"2023-08-18T14:57:07","slug":"plommonsylt-i-ugnen","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/plommonsylt-i-ugnen\/","title":{"rendered":"Plommonsylt i ugnen"},"content":{"rendered":"

Plommonsylt till pannkakor. P\u00e5 rostad surdegsbaguette. Till rostat kn\u00e4ckebr\u00f6d! Och till scones. Jag vill koncentrera smaken och testar att g\u00f6ra sylten i ugnen. Succ\u00e9! V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Visst har ni m\u00e4rkt att smakerna av olika sorters gr\u00f6nsaker blir intensivare efter en sv\u00e4ng i ugnen. Mor\u00f6tter, r\u00f6dbetor, palsternacka, rotselleri, paprika, l\u00f6k \u2026och s\u00e5 vidare. V\u00e4rme \u00e4r helt enkelt en ypperlig krydda och smakgivare.<\/p>\n

Och s\u00e5klart g\u00e4ller samma sak f\u00f6r frukt som f\u00f6r annat gr\u00f6nt. V\u00e4tska reduceras p\u00e5 ett effektivt s\u00e4tt och den omslutande ugnsv\u00e4rmen ger en l\u00e4tt rostad ton. Absolut inte br\u00e4nd bara extra koncentrerad och intensiv. Det smakar mer.<\/p>\n

Jag kryddar upp sylten med vanilj och kardemumma. Dessutom kommer h\u00e4r ett tips som den tveksamme kan hoppa \u00f6ver. Plommon har i sig sj\u00e4lva en smakton av bittermandel. Inte konstigt eftersom k\u00e4rnan inneh\u00e5ller samma \u00e4mne som bittermandel, amygdalin.<\/p>\n

Amygdalin kan efter f\u00f6rt\u00e4ring utvecklas till cyanv\u00e4te. L\u00e5ter som en tveksam ingrediens, men helt ofarligt eftersom det f\u00f6r\u00e5ngas och f\u00f6rst\u00f6rs vid uppv\u00e4rmning. Den som vill f\u00f6rs\u00e4kra sig kan kika in p\u00e5 den h\u00e4r l\u00e4nken till Giftinformatinscentralen.<\/a><\/p>\n

Jag \u00e4lskar den h\u00e4r smaken och anv\u00e4nder den som en del i kryddningen. Helt ofarligt som sagt n\u00e4r den v\u00e4rms upp. Jag brukar krossa ett par av plommonens k\u00e4rnor, l\u00e4gga dem i en tesil och l\u00e5ta dem bubbla med i syltkoket.<\/p>\n

\"skogtillbord-plommonsylt-ugnskokad-sept19\"<\/a>
Plommonsylt \u00e4r en av h\u00f6stens favoriter. Underbar till pannkakorna efter soppa eller p\u00e5 rostad surdegsbaguette.<\/figcaption><\/figure>\n

Jag har testat att ugnsbaka sylt av olika slags plommon och det har g\u00e5tt fint. En viss skillnad m\u00e4rks beroende p\u00e5 hur fast och mogen frukten \u00e4r.\u00a0 Halten av pektin som f\u00e5r sylten att tjockna \u00e4r st\u00f6rst n\u00e4r de precis mognat sedan avtar den. Jag pressar i lite citron i koket f\u00f6r smak, men ocks\u00e5 f\u00f6r att syran aktiverar pektinet.\u00a0 Tiden i ugnen \u00e4r sv\u00e5r att ange exakt och det som kan h\u00e4nda \u00e4r att sylten f\u00e5r en fastare konsistens och ist\u00e4llet f\u00f6r sylt blir marmelad.<\/p>\n

Den som vill ha j\u00e4rnkoll anv\u00e4nder sig av temperaturen som f\u00f6r sylt b\u00f6r ligga mellan 103 \u2013 105 grader.<\/p>\n

Sylten h\u00e4lls upp i steriliserad glasburk. Diska och l\u00e4gg in i ugn 15 minuter p\u00e5 100 grader. F\u00f6rvara sylten i kyl.<\/p>\n

Plommonsylt i ugnen<\/h2>\n
    \n
  • 1 kg halverade, urk\u00e4rnade plommon<\/li>\n
  • 3 \u00bd dl socker<\/li>\n
  • \u00bd – \u00be tsk grovt krossade kardemummafr\u00f6n<\/li>\n
  • 1 sk\u00e5rad vaniljst\u00e5ng<\/li>\n
  • 1 1\/2 msk pressad citron<\/li>\n
  • Eventuellt 2 krossade plommonk\u00e4rnor i tesil<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. S\u00e4tt ugnen p\u00e5 175 grader. L\u00e4gg plommonhalvorna t\u00e4tt med snittytan ner i en ugnsform.<\/li>\n
    2. H\u00e4ll p\u00e5 socker och l\u00e4gg i kryddorna. Jag som \u00e4lskar kardemumma g\u00e5r p\u00e5 den st\u00f6rre m\u00e4ngden. H\u00e4ll \u00f6ver den pressade citronen.<\/li>\n
    3. Vill du f\u00f6rst\u00e4rka smak och doft av bittermandel l\u00e5ter du ett par krossade plommonk\u00e4rnor koka med i en tesil.<\/li>\n
    4. Snart kommer v\u00e4tskan sl\u00e4ppa, sockret sm\u00e4lta och dofterna stiga. L\u00e5t det bubbla runt 40 minuter. Eller kontrollera temperaturen som b\u00f6r ligga runt 104 grader.<\/li>\n
    5. H\u00e4ll upp sylten i ugnssteriliserad burk.<\/li>\n<\/ol>\n

      Ett tips till dig som tycker socker usch \u00e4r att g\u00f6ra samma sak, men reducera sockerm\u00e4ngden. D\u00e5 minskar h\u00e5llbarheten och sylten ska \u00e4tas inom en vecka. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

      Plommonsylt till pannkakor. P\u00e5 rostad surdegsbaguette. Till rostat kn\u00e4ckebr\u00f6d! Och till scones. Jag vill koncentrera smaken och testar att g\u00f6ra sylten i ugnen. Succ\u00e9! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":6447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[65],"tags":[454,90],"yoast_head":"\nPlommonsylt i ugnen - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Plommonsylt till pannkakor. P\u00e5 rostad surdegsbaguette. Och till scones. Jag vill koncentrera smaken och testar att g\u00f6ra sylten i ugnen. 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