I love this plum jam recipe for its ease of preparation. It is important that artificial preservatives and thickeners are not used in it - natural acid and pectin contained in plums are quite enough. Replenish your stocks with an interesting billet
Ingredients
- Plums - 1 kg
- Sugar - 350 g
- Water - 100 ml
Step-by-step cooking recipe
Sort the plums, rinse and dry them slightly. Then divide the fruits into halves and remove the bones. Place the plums in a cooking bowl, add water and cook over medium heat, stirring constantly, for 15-20 minutes after boiling.
Puree the softened pulp with a blender (you can also rub the mass through a sieve).
Add sugar and bring to a boil again over high heat. Then reduce the heat and boil the jam for 25-30 minutes, not forgetting to remove the foam.
If desired, 20 minutes before cooking, you can add various spices (vanilla, cinnamon, cardamom, cocoa), citrus zest, nuts or liqueur to the boiling jam.
Pour the ready-made hot plum jam into pre-sterilized small jars, seal tightly and cool at room temperature. For long-term storage, move the workpiece to a cool, dark place.
