Have you already prepared for future use and jam, and jam, and jams? Don't forget to boil the plum jam too. This sweet preparation can be consumed not only on its own, but also used for baking pies, pies, bagels …
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Jam is a kind of sweet preparations for the winter ahead. In fact, this is an ordinary jam, but with a jelly-like consistency. Any products can be used for the basic base. But especially popular are jams made from apples, pears, and, of course, plums. You can diversify the workpiece with all kinds of spices and herbs. Plum goes well with cinnamon, cloves, star anise, cardamom, citrus zest. And instead of water, you can use red or white wine, or orange juice.
Ready-made plum confiture has an amazing, sweet and sour rich taste. In addition to the fact that it has pronounced taste characteristics, it also contains certain useful properties. The blank will be valuable for those who have difficulties with natural intestinal motility. Plums are also useful for people with problems with the work of the digestive tract. In a word, this is a winter delicacy, the most natural medicine.
Making plum jam is not difficult. When finished, the workpiece will have a dense, puree-like consistency. And if you like it when whole pieces of "main" fruits come across in jams, then you can not grind some of the fruits with a blender, but use them whole.
- Caloric content per 100 g - 288 kcal.
- Servings - 1 can of 400 ml
- Cooking time - 2 hours
Ingredients:
- Plums - 1 kg
- Sugar - 400 g
- Water - 100 ml
Step by step preparation of plum jam:
1. Selected ripe, even overripe fruits of plums, put in a sieve and wash well under running water. Then pat dry with a paper towel.
2. Carefully break the plum in half and remove the pit.
3. Place the fruit in a saucepan and cover with drinking water. Place them on the stove, boil and simmer. Boil it for about half an hour until a soft consistency.
4. Grind the softened fruits through a fine iron sieve or grind with a blender. You can also twist raw plums through a meat grinder with a thick grill. If you want to feel the pieces of fruit, then you do not need to chop some of the plums.
5. You should have a smooth fruit puree.
6. Pour sugar into the resulting mushy mass and stir.
7. Boil the jam over low heat for 40 minutes after boiling, stirring occasionally. Drop the blank onto a plate, if the drop does not spread, then it is ready. If not, continue cooking for another 10 minutes and test for readiness again. Pack the hot piece in sterilized jars and seal hermetically with lids. Turn them upside down, cover with a warm blanket and leave to cool completely. Move the jars to the pantry where you can store them until next spring.
See also the video recipe on how to make plum jam.
