An ancient and proven recipe for making pitted plum jam.
Plum jam is one of the best treats for those with a sweet tooth in winter. Plum jam can only compete with apricot jam! It's a pity that there are no useful properties in it, because because of cooking everything goes away with steam, it burns with heat and sugar remains, and this is the main source of diabetes, therefore this delicacy should be eaten without fanaticism - with the mind, everything should be done in moderation to be. Its best use is in tea instead of sugar, so boiled sugar fruit syrup is less harmful than regular sugar.
- Caloric content per 100 g - 289 kcal.
- Servings - 1 L
- Cooking time - 2 hours
Ingredients:
- Plums - 1 kg
- Sugar - 1 kg
- Water - 0.5 cups
Making seedless plum jam:
1. Plums are preferably medium in size and slightly hard. Rinse them well in lukewarm water, cut into two halves, remove the seeds and, if necessary (if the fruits are large, like mine), cut in half again.
2. In a brass basin (the best option), at worst in an enamel basin, melt a kilogram of sugar in 0.5 glass of water and cook it for 15–20 minutes so that the water evaporates and the sugar begins to thicken (caramelize) a little.
3. Pour plums into sugar syrup, bring to a boil, keep on low heat for 5 minutes, then remove from heat and remove foam with a wooden spoon. Repeat the procedure after 8-10 hours.
4. After the second cooking, let the plum jam stand for 6–7 hours and bring it to a boil again. Only this time we keep it on fire for 7-10 minutes. Remove the foam for the last time and allow to cool slightly (2-3 hours will be enough).
5. Sterilize the jars with lids, fill them with seedless plum jam and close the lids (you can use the usual screw ones).
This recipe for plum jam can be stored at room temperature, although it is better to put it in a cool place. The consistency turns out to be thick due to several boils (it will be stored for a very long time).
