Appetizing and viscous plum jam, with or without seeds, will be an excellent "companion" of home-made tea parties in the long winter months. It can be used for baking and desserts, to bite with tea, or spread on a roll or pancakes. Knowing how to make plum jam will never be superfluous. After all, these fruits are available, and the result of efforts justifies any expectations. So you should definitely try to cook this dessert at least once. So, how to cook a delicious plum jam?
Classic versionThis recipe is suitable for any future use of the product. Plum jam with pits will be a good source of vitamins in winter cold, and pitted it can be used to fill the pie, put in cookies and muffins, etc. So, you need 3 kg of ripe and juicy plums, 5 kg of granulated sugar and a little citric acid. Sort, rinse and dry the fruit thoroughly. Take ripe, but not overripe fruits, dense and fresh. If necessary, remove the seeds by gently pressing on the plum. Put the prepared fruit in a saucepan, cover with sugar and leave for twelve hours or overnight. So you let the aromatic juice stand out. In the morning, mix everything and place on the stove. Before boiling, boil for about twenty minutes, periodically removing the emerging foam and stirring constantly so as not to burn. Wash and sterilize storage utensils. Add citric acid to the jam, put it in prepared jars and roll it up. Wait for cooling and clean in a cool place.
Plum jam
This recipe is for those who do not really like plum jam with seeds. Here, on the contrary, we need plums without them. You will need 3 kg of plums, 2.5 kg of sugar, a quarter cup of ordinary water. Sort and wash the plums, remove the seeds from them, kneading the fruits with your fingers. If they are dry, not too mature, add a little water to the bowl. Put on the stove and cook on medium-high heat until the jam reaches a mushy consistency. Wait for cooling and grind everything through a sieve. You can also use a blender. Then add sugar to the mixture and cook for about half an hour over low heat until the jam is thick enough.
While still hot, pour it into pre-sterilized jars and cork tightly with lids.
Plum confiture
Another option for those who do not like plum jam with stones, but jam. Take a kilogram of plums, 700 g of granulated sugar, two tablespoons of pectin. Wash and sort the plums, take out the seeds and fill the fruits with sugar in a saucepan. Mash the mashed potato, put on the stove and cook for five minutes, occasionally removing the foam. Strain to get rid of the skin. Pour into the pan again, wait until it boils and pour the pectin. Cook for two to three minutes, then pour into jars and roll up. In a fully prepared confiture, the spoon should maintain an upright position.