Recipe for making a plum treat without skins and without seeds with the addition of orange pulp.
A bit of an amazing recipe, isn't it? It can be called "Royal Plum Jam". It is without skins that it becomes sweeter and more tender, and with the addition of orange, it becomes more aromatic. I am a fan of experimenting, doing something new. And I advise you to diversify the preparation of plum jam for the winter from several recipe variations. According to my recipe, the consistency turns out to be thick, and the color, similar to apricot jam, is orange.
Now I will answer a common, painful question for many: "In which basin to cook jam?". You should cook in a brass basin, if you don't have one, then a stainless steel or cast iron container should come in replacement. It is better not to use dishes made of any other materials - this applies to enamel, copper and aluminum basins. Although some people use enamelled basins, it is better to abstain from them.
- Caloric content per 100 g - 290 kcal.
- Servings - 1 L
- Cooking time - 2 hours
Ingredients:
- Plums - 1 kg
- Sugar - 1 kg
- Orange - 1 pc.
- Water - 200 ml
Making a jam with peeled and pitted plums with an orange:
1. Select the plums without damage, wash and cut them into two halves, remove the seeds. To remove the skin from the orange, it will not be useful, although if you wish, you can cut it into thin strips, just a little!
2. In a small saucepan, bring water to a boil and lower the plums alternately for 10-15 seconds. As soon as you notice that the skin has started to lag behind; get the fruits out of the water and already remove the skin with your hands, it should lag behind without problems.
So do the rest.
3. Next, the plums must be cut into slices. You should get exactly 1 kg, it needs the same amount of sugar.
4. Separate the orange from the foil as much as possible and cut into small cubes. For every kilogram of plums, you need to lay down one orange.
5. We put everything in one bowl and start melting sugar.
6. In a prepared container for cooking plum jam, melt 1 kg of sugar with 200 ml of water and continue to cook for 15 minutes.
7. As soon as the sugar begins to thicken, put our cooking materials into it. Gently stir with a wooden spoon, bring to a boil, cook for 5 minutes, remove the resulting foam and remove the basin from the heat to cool for 8-10 hours.
8. After the above time has elapsed, bring the plum jam with orange to a boil again, cook for 5 minutes, remove the foam and set the basin to cool for 5 hours.
9. The third time we do the same, only cook for 10-15 minutes. Let it cool a little, 2, 5–3 hours will be enough. The jam should be thick, rich and aromatic.
10. Sterilize jars with lids and apply our still warm delicacy. Store in a cool place. According to this recipe, I had seedless plum and skin jam with orange in the basement for almost a year, and everything was fine.
Enjoy your tea in the winter, cold period!
