One of the best bases for thick jams is plum. So I suggest you take full advantage of this, and roll up a couple of fragrant jars for the winter. This is very easy and will work without problems even for beginners who are trying their hand at conservation for the first time.
Ingredients
- Plums - 2 kg
- Sugar - 1.5 kg
- Ground cinnamon - 1 tbsp.l .
- Lemon juice - 1 tbsp.l .
- Water - 1.5 glasses
Step-by-step cooking recipe
Disassemble the plum into halves, remove the bones, cover with sugar and fill with water.
Boil for 10 minutes after boiling over medium heat and let cool.
Bring to a boil again, add the cinnamon and cook for another 10 minutes.
When the plum cools down, rub the jam through a sieve, and boil again.
Add lemon juice and roll it into jars.
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