The recipe for the classic plum jam. All ingenious is simple. Try it - you will lick your fingers! Let's also see how to prepare such a wonderful piece.
The beginning of autumn is a paradise time for those who like to preserve. And if there are children in the house, it makes you think not only about quantity and quality, but also about diversity! From the second half of summer until the end of September, plums can be found in huge quantities in the markets. It's time to cook the plum jam. Bright rich color, unique taste with subtle sourness, aroma of summer - that's what makes this jam a hit when you need to flavor pancakes, pancakes, biscuit or ice cream. And to prepare such a blank is not at all difficult. This is what we will do!
- Caloric content per 100 g - 140 kcal.
- Servings - 3 cans
- Cooking time - 1 hour
Ingredients:
- Plums of any kind - 1 kg
- Sugar - 300-500 g
- Water - 100 ml
Step by step preparation of plum jam (jam)
1. To prepare the jam, take the plums, wash them, remove the bones and tails. It doesn't matter if some fruits are overripe and overly soft, while others are dense. Subsequent thermal and mechanical treatment will eliminate these differences.
2. Place the plums in a saucepan and add water - this will help the skins not burn until the stone fruits are warmed up and let out their juice.
3. We put on fire, watch and stir periodically. Cook over medium heat for about 15-20 minutes. It turns out a kind of plum porridge: the ripe fruits are boiled and crumbled, those that were firmer are kept in halves. If it seems to you that the mass is too watery, you can darken it on the fire for another 10 minutes, let the liquid evaporate.
4. Using a hand blender, puree the plums, turning them into a homogeneous mass. Personally, I like the fact that there are visible particles of the skin, I think this adds zest to the homemade jam.
5. And only now we introduce sugar. Introduced at this stage, it will not add the smell and taste of burnt caramel to the plums and will not turn the color of the jam into brown-brown. We return the pan to the fire, bring the jam to a boil and simmer, boiling, for the next 20-25 minutes.
6. Pour the finished plum jam into sterile jars, seal and wrap it with a warm blanket until it cools completely.
7. If you want to enjoy your product as soon as possible, then such a jam can be stored in the refrigerator for a long time, ready to please your taste buds at any time.
8. A wonderful, aromatic, summer-rich plum jam is ready. Grab your spoons, we'll try!
See also video recipes.
1) Homemade plum jam:
2) Delicious Plum Jam:
