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Plum jam


Ingredients for making plum jam

  1. Plum (ripe) 3 kg.
  2. Sugar 2 kg.
  3. Drinking water 1.5 cups
  • Main Ingredients Plum
  • Serving 5 servings

Inventory:

Saucepan, Blender, Spoon, Glass jars

Cooking plum jam:

Step 1: Prepare the plums.

By the way, jam can be prepared from any berries or fruits. But it is best made from plums, as they, unlike other types of fruit, tolerate prolonged heat treatment and have a pleasant aroma. It is better to buy plums ripe, even slightly ripe, because, unlike unripe ones, they contain less acid, and it’s sweet and not sour and bitter, which is obtained when using unripe fruits. So, first of all, we need to rinse the plums under cold running water. Then break them in half and remove the seeds. Another feature of making jam is that here the fruits are as if stewed in water.

Step 2: Cooking plum jam.

Now actually proceed to the preparation of jam. To do this, put on a medium heat to heat a pan with water, pour sugar into it and bring to a boil. Then we spread our plums and cook within 20 minutes (until they soften). At the same time, note that the ripe the fruits, the less time you need to prepare them. Then gently transfer the plums into a blender and grind them. Then we send the plum puree back to the pan and set it to simmer on medium heat. Bring to a boil, reduce heat and still cook until drained (about 1 hour).

Step 3: Serve plum jam.

We check the readiness of the jam as follows: take a spoon of jam and drip on the saucer, if it does not spread, then it’s ready. Then we transfer it to pre-prepared jars and either roll up or leave to cool for further quick use (for example, to make a tea cake). I cooled it and made sandwiches, brewed fragrant tea and called the household to the table. Enjoy your meal!

Recipe Tips:

- - From the specified amount of ingredients, approximately 5 cans of jam (0.5 liter) are obtained.

- - You can also grind plums with a meat grinder.

- - By the way, plum jam can be slightly aromatic by adding a little ground cloves, or cinnamon, or ginger.