Thick, rich plum jam immediately causes the appetite of any sweet tooth. In addition to its incredible taste, it is also distinguished by its benefits - vitamin C, pectin, carotene, folic acid, iron and riboflavin make it a real storehouse of important substances for health.
Summer does not last all year, so it’s difficult to escape from a lack of vitamins with fresh fruits. So to learn how to cook plum jam, and make a small supply for the whole family will be a very reasonable way out. Then vitamins will always be at hand.
How to make plum jam: a classic recipe
You will need a kilogram of fruit and as much granulated sugar. Sort plums carefully. Those that are quite dense pulp will suit you. They need to be washed and cut, remove the bones. Boil the sugar syrup with a glass of water, pour the prepared plums into it and mix everything carefully. Hold the jam for a while on the stove, not boiling. Then turn off the heat and let the jam stand for five hours. Think about storing the finished dessert in advance. Before making plum jam, it is worth choosing jars for it and sterilizing them. After that, you can add the dessert, bringing it to a boil. If you want to keep the pieces of the drain whole, drain the syrup and boil it separately, then put the fruits there.
Repeat the operation four times, the fourth time the jam will be ready, so you can pour it on the prepared banks. Store the cooled workpieces in a cool, dark place.
How to cook plum jam: method two
Take a kilogram of ripe plums and six hundred grams of granulated sugar. Ripe, soft fruits are best suited, in which the seed is easily separated from the pulp. The peeled plums should be boiled in a glass of water and rubbed through a sieve, then add sugar to the resulting puree and transfer to an enameled bowl. Bring the mass to a boil and reduce the heat to a minimum. Before you cook plum jam, you must definitely prepare sterile jars for it. After boiling the product in half, pour it into the prepared jars and tighten the lids. If you do not close it right away, let it stand until a sugar crust forms.
So the jam will last even longer. Keep it in a cool place.
How to cook plum jam: method three
You will need a kilogram of plums, five hundred grams of red currants and one and a half kilograms of granulated sugar. Rinse and peel the plums, squeeze the juice from the currant with gauze and add to the fruit, put on fire and simmer for ten minutes. Pour in sugar and boil for another ten minutes. As in the previous methods, it is important to prepare the dishes before cooking plum jam. Pour the finished product into clean glass jars, roll up, cover until cool and store in a cool corner. Due to the addition of currants, this dessert will have a special, jelly texture, which well sets off the taste of ripe plums.