As a lover of home preservation, I often cook jam from yellow plum with pitted orange. The aroma of fresh orange is perfectly combined with the sour sweetness of ripe plums, and the absence of seeds makes it even more convenient to use.
Step-by-step cooking recipe
Remove the seeds from the plums and cover the fruits with sugar.
Add the randomly chopped orange pulp to the same place.
Leave everything for a couple of hours or overnight.
Bring the jam to a boil and cook for 30 minutes on low heat.
Roll it up in sterile jars.
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