Jam from plums in the oven

Thoroughly rinse the plums from dirt. We remove stalks and defective fruits. Let the water drain after rinsing.

Cut the plums in half and remove the seeds.

Place the peeled plums in a saucepan and place them on the stove on a low temperature. We heat the plums and at the same time grind them with an immersion blender. When a uniform consistency of plum puree is achieved, add sugar, stir and cook for a couple of minutes until the sugar crystals dissolve. Soak gelatin in a small amount of water (about half a glass) for twenty minutes. Then we heat it on the stove, while stirring until the granules are completely dissolved. Do not bring to a boil. Pour the gelatinous liquid into the plum puree, mix and put in an oven preheated to 180 degrees to the middle-lower level. Cook the jam for an hour and a half. Stir the mixture periodically during cooking.

After the specified time has elapsed, we take the jam out of the oven, pack it in dry sterile jars and close it with dry sterile lids. Let the jars of jam cool and store them in a cool, dark place.