I really like to cook yellow plum jam, because it has a wonderful balance of sourness and sweetness in taste. And even more pleasant – if you shade it with some fragrant citrus. I prefer to use an orange, so I'll tell you more about this option.
Step-by-step cooking recipe
Remove the seeds from the plum and slice.
Add sugar and orange juice. Bring the workpiece to a boil.
Cook the jam for half an hour on low heat and roll it into sterilized jars.
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