Apple jam will sparkle with new flavors if you cook it in tandem with plums. A thick, fragrant, beautifully saturated color delicacy can be served with tea or used as a filling for pies and pies. I recommend cooking, it will come in handy in winter!
Step-by-step cooking recipe
Wash the plums, divide into halves and remove the bones.
Place the plum halves in a cooking bowl, add water and cook over low heat under the lid until soft.
Wipe the hot plum mass through a sieve.
Peel the apples from the skin and cores, cut into pieces.
In a separate bowl over low heat, boil the apples until soft.
Also wipe the apple mass through a sieve.
Combine plum and applesauce, mix well and, stirring, boil until thickened.
Add sugar, stir, bring to a boil again and boil, stirring occasionally, to the desired consistency. Check the readiness by dropping a little jam on a chilled glass saucer: if the drop does not spread and keep the shape well, your delicacy is ready. Cook the jam for no more than 45 minutes.
Pour the boiling jam into sterile jars and, without closing the lids, leave until completely cooled. A dense crust should form on the surface of the delicacy. Now seal the jam tightly and send it to a cool place for storage.
