Jam from several fruits always turns out tastier than just one. And this recipe is another confirmation of that. Plus, the plum with apples is the most budget–friendly and affordable option. And the billet will be doubly fragrant and thick.
Step-by-step cooking recipe
Peel the apples and remove the seeds from the plum.
Cut the fruit, cover with sugar and leave for a couple of hours.
Add the cinnamon and bring the jam to a boil.
Boil it for half an hour on low heat and roll it into sterilized jars.
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