Jam from pitted yellow plum for the winter
0
2419
Kitchen
European
Calorie content
155.8 kcal
Portions
1 l.
Cooking time
80 minutes
Proteins *
0.5 gr.
Fats *
0.2 g
Carbohydrates*
38.5 g
The plum season is in full swing, which means that you can start making your favorite jam - plum. Fragrant, delicate in consistency, thanks to cooking over high heat, plums quickly juice up, and we do not waste time for their infusion, which significantly saves time. Plums are boiled for 40-45 minutes with a gradual addition of sugar, which makes the jam moderately thick and surprisingly tasty, keeping the sourness and amazing aroma in the plums.
Ingredients
Cooking process
Pour water into the bottom of the pan and put the plums, stir and put on high heat. Boil for 15 minutes, stirring occasionally so that the plums do not burn to the bottom of the pan. Then add a glass of sugar, stir and boil until the sugar is completely dissolved. Then pour the next glass and mix again, continue to cook over high heat until the sugar dissolves. Thus, we send all the sugar to the jam, adding it in stages. After all the sugar has been poured into the jam, reduce the heat to medium and cook, stirring often for 40-45 minutes, not forgetting to periodically remove the resulting foam.
Remove the finished jam from the heat, put it in sterilized jars, tighten with boiled lids and turn the jars upside down. Cover the jars of jam with a terry towel and leave to cool completely at room temperature, after which we put the jam for storage in a dark, cool place. We left a little jam for tasting with a cup of aromatic tea. Bon Appetit!