Kitchen appliances and utensils
- plate;
- pelvis;
- metal bowl;
- a tablespoon (preferably wooden);
- jars with lids;
- wide pan or oven;
- towel.
Ingredients
- White plum, not ripened - 3 kg
- Sugar - 3 kg
Step cooking
- We take 3 kg of white or yellow plums of milk ripeness. They are still green in appearance. The ripened plums will not work. They will creep into the jam and will not give the desired acidity. We pour them into the basin and wash it well (if it is in the city, then under running water; if in the country, then changing the water several times).
- Pour a handful into a large enough metal bowl. We clean them from leaflets, if they do not emerge in the water, and tear off the petioles.
- We fill them with sugar from a ratio of 1: 1, that is, in our case - 3 kilograms of sugar.
- We put on the fire. Plums began to produce juice, and sugar slowly began to dissolve. We drown the remaining sugar with a spoon.
- When the sugar is completely dissolved and the syrup boils, turn off the heat and leave to cool. It is not necessary to cook for a long time so that the plums remain intact. During cooking, foam may appear. It must be carefully collected with a spoon, otherwise the jam will be worse stored.
- When the bowl with sugar and plums cools to room temperature, put it on the fire again and bring to a boil. Plums give quite a lot of juice, and the jam is very tasty and rich.
- While the jam is boiling, do the banks. They need to be washed well and sterilized. Unfortunately, not everyone does this, which can damage conservation. I thoroughly wash the cans with soda, and then rinse well with running or well water.
There are several ways to sterilize cans. If we need to sterilize several cans at once, take a pan of maximum diameter, pour a little cold water on the bottom, put the cans in it while lying down, cover with a lid and put on fire. When the water boils, boil it for about 1 minute. Then we take out the sterilized jars with an ordinary fork and put on a towel. The second way. We lay or put up or downside down on the oven grate (the oven must be cold at the same time), turn on the oven and bring the temperature to 120-150 degrees. After that, wait another 2-3 minutes and turn off the oven. You can immediately remove the cans gently with a towel, or you can wait until the oven cools down a bit. - Pour boiling jam into the still hot jars and roll them up with sterile lids, after which we put the jars upside down, cover them with a blanket and wait until they cool. If you have a cellar in the country, then you can close the banks with nylon covers, and then store this jam in the cellar. But with this method of storage, it is better to cook the jam longer after boiling.
Video recipe
This video shows the whole process of making jam from plums from harvesting to receiving the finished product.
From this article, you learned how to make jam from milk ripeness plums. What recipes for plum jam do you know? Do you have your own signature recipe? Share your recipes and tips in the comments.
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