This recipe for plum jam is quite simple: it does not require sterilization and tedious grinding. The jam turns out to be quite thick, which means it is ideal as a filling in pies and pies. Serve the treat with pancakes, pancakes or cheesecakes.
Ingredients
- Plums (yellow) – 3,2 kg
- Sugar - 2,5 kg
- Water - 1 glass
Step-by-step cooking recipe
Wash the plums, divide into halves, remove the bones.
Boil syrup from water and sugar.
Put the plums in the boiling syrup and boil over low heat until soft (depending on the ripeness of the fruit, the process may take up to half an hour).
Then cool the workpiece a little and beat it with a blender to a puree state.
Put the plum puree back on the fire, bring to a boil and boil over low heat until tender (40-60 minutes).
Pour boiling jam into pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool. Store the cooled plum jam in a cool, dark place.
