Plums are perfectly boiled, have a high content of their own pectin, and are generally ideal for making thick jams. This is the option I propose to try today – with whole pieces of fruit.
Ingredients
- Plums - 1 kg
- Sugar - 1 kg
- Water - 0.5-1 glass
- Citric acid - 0.5 tsp.
Step-by-step cooking recipe
Remove the bones, coarsely chop the plums and pour boiling water.
Boil for 20 minutes over medium heat, gradually add sugar and cook for another 40 minutes.
At the end, add citric acid and roll the jam into sterilized jars.
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