If you have never cooked confiture, I advise you to learn it as soon as possible. We will train on this simple recipe. Plum jam can be cooked with different thickeners: gelatin, pectin or agar-agar. I chose the latter option.
Step-by-step cooking recipe
Cut the plums in half, peel the seeds and chop.
Put the fruit in a large saucepan, cover with sugar and set aside for 2 hours.
Simmer for 15 minutes and set aside for 1 hour.
Agar-agar pour hot water and put aside for 10 minutes.
Put the pan on the fire and bring to a boil. Add lemon juice and a billet with agar-agar.
Boil for 5 minutes, arrange in jars and roll up.
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