Don't forget to make plum jam in the middle of the season! This is exactly what you need and a bite with tea, and on a bun, and on a scoop of ice cream!
If you are a lover and connoisseur of sweets in general and jam in particular, then you should definitely try a very tender and aromatic, moderately sweet pitted plum jam. Such a jam should not be cooked for a long time, boiling the syrup to a molasses-like state. Rather, it looks like the plums are floating in a clear, concentrated syrup. Nevertheless, the jam cooked according to this recipe turns out to be very tasty, with a rich aroma and a very beautiful rich red color. I must say that the color does not appear immediately, but as the jam is infused. The plums themselves will be deliciously tasty as an interlayer in any biscuit, and by the way, you can soak the same biscuit with syrup. The most ordinary ice cream will sparkle with a new taste if served with such a jam. However, it is better to try once than to take our word for it, so let's get to work.
- Caloric content per 100 g - 288 kcal.
- Servings - 2 cans
- Cooking time - 1 hour 30 minutes
Ingredients:
- Plums - 1 kg
- Sugar - 1 kg
- Cloves - 1-2 pcs.
- Cinnamon stick - 1 pc.
- Star anise star - 1 pc.
Step-by-step preparation of seedless plum jam for the winter
First of all, wash the plums and select the seeds from them. You can cut each cream in half, or you can just cut - choose whichever you like best. For jam, you can take any ripe juicy plums, including very soft ones.
Fill the halves of the plums with granulated sugar one to one. Shake the container lightly so that all the fruits are covered with sugar and leave for about an hour. During this time, the plums will have time to give juice and the sugar will partially dissolve. We put spices there: a cinnamon stick, cloves, star anise stars.
We put a saucepan with plums on the stove and, stirring occasionally, simmer the jam over very low heat for about an hour. The amount of plum juice will increase significantly. Then add a little heat and bring the jam to a boil. As soon as it starts to boil, turn off the heat. The jam is ready to be packed into jars. The spices can be left on or out so that the spicy notes are correspondingly more pronounced or lighter.
Prepare jars for plum jam in advance: wash them thoroughly and sterilize, and when the jam starts to boil, just heat them in the microwave. Pour the finished jam into jars and close the lids.
The cooking time flew by almost imperceptibly. The seedless plum jam is corked in jars and the house is filled with a sweetish plum scent. It remains only to wait for the banks to cool down and send them to the pantry or cellar. Such jam is perfectly stored even up to 2 years, although, we are sure, it will not last as long - it will be eaten much earlier!
Delicate pitted plum jam is a great addition to the dessert table. Such a delicacy will make your tea party unforgettable. Try it! Bon Appetit!
