Five-minute jams are good because they retain the maximum benefit of fruit. Such jam will not be thick - it is ideal for impregnating cakes and as a sweet watering for pancakes, pancakes or cheesecakes. I share a recipe for plum jam.
Ingredients
- Plums (net weight, pitted) – 1.5 kg
- Sugar - 750 g
Step-by-step cooking recipe
Wash the plums, divide into halves and remove the bones.
Place the prepared plums in a cooking bowl, cover with sugar. Shake the bowl so that the sugar is evenly distributed. Cover the workpiece with gauze and leave for 10-12 hours at room temperature.
Put the bowl with the workpiece on the fire, bring to a boil and boil for 5 minutes on low heat. Remove the workpiece from the heat and cool completely.
Repeat the procedure two more times. To keep the halves of the plums in the finished jam intact, I recommend not mixing the jam in the process, but gently shaking the bowl with the workpiece.
After the third cooking, pour the hot jam into prepared sterile jars, seal tightly, turn upside down, wrap and cool. Store the cooled plum jam in a cool, dark place.
