Sometimes I want the jam to be as homogeneous as possible, and no small particles come across in it. Not a bone, not even a peel. And if it's easy to remove the bones from the plum, then what to do with the skin when cooking? I answer this question further in the recipe!
Ingredients
- Plums - 1.2 kg
- Water - 200 ml
- Sugar - 800 g
- Citric acid - 0.5 tsp.
Step-by-step cooking recipe
Remove the seeds from the plum, fill the halves with water and boil for 20 minutes.
Rub the plum through a sieve and add sugar.
Boil the jam for another half hour on low heat.
5 minutes before the end, add citric acid.
Roll the jam into sterile jars.
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