Plum jam in syrup
0
1456
Kitchen
Russian
Calorie content
320 kcal
Portions
3 port.
Cooking time
3 days
Proteins *
1.4 gr.
Fats *
1 gr.
Carbohydrates*
77.3 g
There is nothing tastier than opening a jar of homemade sour plum jam in winter. It goes well in pies, pies, dumplings. In addition to cinnamon, you can add other aromatic spices to the jam.
Ingredients
Cooking process
Put the fruits in a saucepan, cover with granulated sugar and let stand to let the juice drain from the plums. If the juice comes out a little, you can add 1-2 glasses of water. Cook the mass until boiling, then remove from heat. The next day, put the plums on the fire again, bring to a boil and remove. Do this 3 times. Bring to a boil for the last time, add ground cinnamon. If the jam is thin, mix the pectin with 1 tbsp. l. sugar and, constantly stirring the jam, introduce a thin stream of pectin.
Bon Appetit!