I want to share with you a recipe for a bright yellow plum jam without seeds. Yellow plums are sweeter than their red relatives, therefore, less sugar may be needed. I give my own proportion, but you adjust the amount of sugar at your discretion.
Ingredients
- Plums - 1 kg
- Sugar - 500 g
Step-by-step cooking recipe
Wash the plums, divide into halves and remove the bones. If you use large fruits for cooking, cut the halves in half. Place the plums in a cooking bowl, cover with sugar and leave overnight to form juice.
When the plums have given enough juice, put the bowl on the fire and bring to a boil. Remove the foam and over low heat, stirring, cook the jam to the desired consistency.
Pour boiling jam into pre-sterilized jars, seal tightly, turn upside down and cool. Store the cooled workpiece in a cool, dark place.
