Appetizing and sticky jam plum, withwith or without stones, it will be an excellent "companion" of home tea in the long winter months. It can be used for baking and desserts, use it while drinking tea, or spread it on a bun or pancakes. Knowing how to make plum jam is never over. After all, these fruits are available, and the result of efforts justifies any expectations. So you should definitely try to make this dessert at least once. So how to cook delicious plum jam?
This recipe is suitable for any further purpose.product use. Plum jam with stones will be a good source of vitamins in the winter cold, and without stones it can be used for filling the cake, put in cookies and muffins, etc. So, you need 3 kg of ripe and juicy plums, 5 kg of granulated sugar and some citric acid. Carefully clean, rinse and dry the fruit. Take ripe, but not overripe fruits, dense and fresh. If necessary, remove the stones, gently pressing on the plum. Put the prepared fruit in a saucepan, add sugar and leave for twelve hours or overnight. So you let fragrant juice stand out. Next morning mix everything and put it on the stove. Without boiling, boil for about twenty minutes, periodically removing the foam that appears and stirring constantly to prevent it from burning. Wash and sterilize dishes for storage. Add citric acid to the jam, place 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 like it too much.plum jam with pits. Here, on the contrary, we need plums without them. You will need 3 kg of plums, 2.5 kg of a kilogram of sugar, a quarter cup of ordinary water. Pick and wash the plums, remove the bones from them, kneading the fruit with your fingers. If they are dry, not too mature, add some water to the container. Put on the stove and cook on medium heat until the jam reaches a mushy consistency. Allow it to cool and strain everything through a sieve. You can also use a blender. Then add sugar to the mixture and cook for half an hour on low heat until the jam is thick enough.
Plum confiture
Another option for those who do not like jamplum with pits and jam. Take a pound of plum, 700 g of granulated sugar, two tablespoons of pectin. Wash and reassemble the plums, remove the bones and sugar in the saucepan. Mash mashed potatoes for mashed potatoes, put on the stove and cook for five minutes, occasionally removing the foam. Strain to get rid of the skin. Pour into the pot again, wait for boiling and add pectin. Boil for two or three minutes, then pour into jars and roll up. In a fully prepared confiture spoon should be kept upright.
