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Hungarian plum jam

0
1039
Kitchen Russian
Calorie content 356 kcal
Portions 1.5 l.
Cooking time 55 minutes
Proteins * 1.1 gr.
Fats * 0.5 gr.
Carbohydrates* 88 gr.
* per 100 gr. product
Hungarian plum jam
Content

Plums of the "Hungarian" variety have a dense fleshy pulp and an easily detachable stone. It is very convenient to prepare such fruits for conservation. But the most valuable advantage of this particular variety is its sweet, rich taste and the content of pectin substances. This means that the taste of the finished jam will be soft and balanced, and the consistency will be pleasant marmalade, without the addition of gelling components.

Ingredients

Cooking process

step 1 out of 7
Rinse the plums thoroughly. We discard the stalks, accidentally fallen leaves and defective fruits. Let the washed plums dry completely. Cut the prepared plums in half and remove the seeds from them.
step 2 out of 7
In a suitable container, lay out the halves of plums and granulated sugar in layers.
step 3 out of 7
It is advisable to leave sugar as the last layer in order to protect the plums from winding and promote maximum separation of the juice. Cover the dishes with a clean towel and leave the plums with sugar for five to seven hours at room temperature. It is convenient to do this at night and continue cooking in the morning.
step 4 out of 7
After the specified time has elapsed, put the dishes with plums on the stove and bring to a boil. Cook with a medium boil and stirring for three to five minutes. Remove from the stove and let cool completely.
step 5 out of 7
Repeat the cooking and cooling sequence two more times. At the last cooking time, we increase the boiling time to 15-25 minutes, depending on the density you want to achieve. Do not forget to stir frequently to avoid burning the thick mass.
step 6 out of 7
Pour the finished jam into sterilized jars and close with sterile lids. Let the workpiece cool completely.
step 7 out of 7
We remove the cooled cans in a dark cool storage place. Within a few days, the jam will show its gelling properties and take on a thick consistency.

Bon Appetit!

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