Kitchen appliances and utensils
- hob
- basin for washing;
- knife;
- Libra;
- enameled pan;
- 2 cans of 0.5 l with lids;
- spoon for spilling jam;
- towel.
Ingredients
- Seedless plums - 1 kg
- Sugar - 0.5 kg
Step cooking
- Soak the plums in a large basin, and then wash it well with running water.
- With a knife, cut each drain in half and take out a stone. Put the halves of the plums in a separate bowl. After all the plums have been cleaned, they must be weighed again so that the proportion is maintained and the weight of sugar is half that of the seedless plum halves.
- We put plum-peeled plums in an enameled pan, pouring 0.5 kg of sugar in layers in layers. No need to mix the plums with a spoon, as delicate fruits can be damaged. Shake the pan a little, so that the sugar and fruit mix well.
- Leave the plum halves sprinkled with sugar for 10-12 hours. It is best to leave the fruit overnight, and again in the morning to start preparing jam. The pan is not covered with a lid so that the plums “breathe”. You can close the pan with gauze from possible insects.
- In the morning, after the plums have stood and started the juice, put the pan on the fire and bring to a boil. Let the plum billet boil for 4-5 minutes.
- Turn off the fire and again leave to insist until it cools completely.
- When the jam has cooled, turn on the fire again, bring to a boil, cook for 4-5 minutes and again leave to insist.
- So boil the jam three times. Before the third time, we prepare everything necessary for rolling up the jam: we sterilize the jars and lids, prepare a towel, a spoon for pouring jam. We boil the jam for the third time and pour it very hot into the jars, and then twist the lids. During the third brew, a pinch of ground cinnamon and cloves can be added to the aroma. If in doubt whether the jam is ready to roll up, then drop a little on a plate. The drop should not spread, but seize, gradually harden on a plate.
- Wrap the jars well and leave to cool completely. You can then sign the cans and put them in a dark, cool place.
Did you know? For jam, choose ripe, but elastic dense fruits. Of the varieties, it is good to take "Hungarian" or "blackthorn" - these plums are tight and easily peeled. The blackthorn is also very sweet, and the jam will definitely turn out not sour. If your plums seem sour to you, then slightly increase the amount of sugar.
Video recipe
In the video recipe, the cooking steps are clearly explained. It is shown how best to mix the plum billet so that the fruits remain intact.
The classic methods of harvesting plums are stewed fruit, drying (prunes) and jam. Thick aromatic jam in the winter will remind you of warm summer days, decorate family gatherings for tea. Today's recipe is good because the halves remain tight, do not fall apart, and the syrup is thick and jelly-like. Try this harvesting method and tell us how you save your plum crop.
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