Yellow plum jam with lemon
0
1065
Kitchen
Eastern European
Calorie content
207.6 kcal
Portions
2 port.
Cooking time
12 h.
Proteins *
0.9 gr.
Fats *
0.4 gr.
Carbohydrates*
71.5 g
We offer you a recipe for a fragrant and delicate yellow plum jam with the addition of a few slices of lemon and a couple of pinches of cinnamon. Due to the fact that during the preparation of plums we remove the seeds and peels, the consistency of the jam is tender. Cinnamon gives the jam pleasant spicy notes and a beautiful chocolate hue, and a small amount of lemon gives a citrus aroma and a slight sourness. Plum jam will serve as an excellent dessert for a cup of tea or a filler for yogurt and cottage cheese.
Ingredients
Cooking process
For the preparation of the jam, we have selected ripe dense plums. We rinse them under a stream of cool running water, put them on a kitchen towel and let them dry a little. The recipe indicates the number of drains that have already been cleaned. Cut the plums in half lengthwise with a sharp knife, remove the seeds and peel. We spread the prepared halves of the plums in a saucepan with a thick bottom.
After a while, put the pan with plums on low heat, add cinnamon, mix the contents and bring to a boil, not forgetting to periodically stir the jam. After the jam has boiled, remove the pan from the heat, remove the foam from the jam and let it cool for 2-3 hours. Then put on fire again and bring to a boil. We carry out this procedure 3 times. Due to the fact that we bring the jam to a boil without subjecting it to prolonged heat treatment, plums retain their useful properties, and the taste of the jam remains natural, not boiled down.
