Plum jam at home
0
1211
Kitchen
Russian
Calorie content
445 kcal
Portions
1 l.
Cooking time
120 minutes
Proteins *
1.4 gr.
Fats *
0.6 g
Carbohydrates*
110 g
There is nothing complicated in making plum jam. The most important thing is to choose the right raw material: the plums must be very ripe and soft. To grind prepared plums, it is most convenient to use an immersion blender, in this case you do not need to wipe the plum mass through a sieve, and the desired homogeneous consistency will still be obtained. The exact cooking time cannot be said, since plums vary in sugar and moisture content. We focus on the desired density of the jam: when it is reached, we stop cooking.
Ingredients
Cooking process
We carefully sort out the plums and rinse them. Fruits with defects, the stalks must be discarded. Let the washed plums dry. We cut each plum in half and remove the seeds. We put the peeled halves of the plums into a bowl for making jam, fill with water in the specified amount and put on the stove. Bring the plum mass to a boil and cook for fifteen minutes - during this time, the fruits should completely soften and lose their shape. Grind the plums into a homogeneous puree with an immersion blender.
After boiling, we begin to boil the jam at medium temperature: it should lose its moisture content and gain density. This will take approximately an hour and a half. When it becomes noticeable that the mass has begun to thicken, we begin to interfere especially carefully and often, since the jam can easily burn. The temperature of the hob can be reduced to a minimum.
Bon Appetit!