Even if you rarely bake pies, you will really like thick plum jam without seeds. It can be spread on fresh bread, served with drying, pancakes and just like that. I like to cook jam with aromatic spices, but you don't have to add them.
Ingredients
- Plums - 4 kg
- Sugar - 2 kg
- Citric acid - 0,5 tsp.
- Cinnamon - 1 wand
- Star anise - 2 asterisks
- Cardamom - 3 boxes
Step-by-step cooking recipe
Wash the plums, cut in half and peel the seeds.
Put the halves of the plums in a saucepan, cover with sugar and put aside for 2-3 hours.
Put the spices in a dry frying pan and warm up for a couple of minutes. Open the cardamom boxes and take out the contents.
Put the pan on low heat, add spices and cook for 30 minutes, stirring occasionally.
Put the jam in the prepared jars, roll it up and wrap it well.
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