Plum jam thick

Sort out plums for jam, removing all small debris and stalks. Then rinse them well and, cutting into halves, remove the seeds. Place the prepared plums in a saucepan for making jam.

Cook the sugar syrup in a separate saucepan. For a light syrup, boil it in two steps. Pour half of the sugar into a separate saucepan, add 120 ml of cold water to it and bring the syrup to a boil over low heat with continuous stirring, and then cook for 3 minutes. Cool the syrup for 1–1.5 hours and pour over the prepared plums. Leave the plums in the sugar syrup to cool for 2-3 hours.

Then place the cooled jam over medium heat, boil and simmer over low heat for 5 minutes from the beginning of the boil. Turn off the heat and re-let the plums sit in the sugar syrup for a few hours to cool. During this time, cook the syrup from the rest of the sugar. Pour the syrup into the jam and boil the plums again within 5 minutes from the start of the boil. If the slices are not quite soft, then cook for 10 minutes. Transfer the plum wedges to sterile jars with a slotted spoon. Boil the remaining syrup for 15 minutes over low heat and pour over the plums in jars. Seal the jars and, after cooling, transfer the jam to storage in a dark place. After cooling, the syrup in the jam will completely thicken.