If you want plum jam to be dense and thick, you can use pectin. It provides the necessary consistency, and at the same time is an absolutely natural and even useful substance, which is already contained in fruits.
Step-by-step cooking recipe
Mix pectin and 100 g of sugar.
Remove the seeds from the plum, fill the halves with water and boil for 15-20 minutes.
Grind the plums through a sieve and add sugar.
Bring to a boil again and boil for 10 minutes.
Pour in the pectin, stir, boil the jam for another 2-3 minutes and roll it into sterile jars.
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