Plum jam with citric acid

Plums not only have incredible taste, aroma and texture, but they also contain many beneficial substances. Therefore, harvesting plums in the form of jelly for the winter is not only a very tasty treat for tea, but also a contribution to the health of family members! The recipe for making jelly from plums is simple in execution, and the result will delight you and your loved ones!

Prepare a thick and rich jam with pieces of plums with a pleasant gentle sourness in a slow cooker. Adding gelling agar will make the jam very thick in consistency and shorten cooking time. Such a preparation is delicious both in the form of an independent dessert and in the form of a filling in baked goods.

Fragrant and aromatic jam with the taste of cinnamon and in combination with lemon is so pleasant to open in the winter cold. Plum wedges, enveloped in citrus notes, float enticingly in spicy plum syrup. To preserve pieces of fruit in the workpiece, choose round blue durum plums, Hungarian are well suited.

You will certainly be interested in this unusual way of making plum jam in the oven. The berries are stewed, viscous, the syrup smells like star anise and cinnamon and is very rich. Therefore, when placing the finished mass in the jars, leave room for the liquid component of the jam.

Jam from a combination of plums and orange will delight you with its rich sweet and sour taste and aroma. Here are some tips to help you make quality jam. Stir the jam with a wooden spoon or spatula while cooking. To prevent the jam from becoming sugared over time, add citric acid at the rate of one teaspoon per kilogram of sugar.

I was treated to this jam at work. Now I make plum jam with lemon every year and try to do it in large quantities. The jam is aromatic and very tasty due to the addition of cinnamon. Try to cook and you will not regret it.

I want to share a recipe for an unusual and very interesting plum jam with chocolate and cognac. The jam turns out to be very aromatic with an amazing taste and a uniform thick consistency.

The jam from the grated plums turns out to be quite tender. The delicacy involves the addition of gelatin, which hardens well and makes the workpiece look like marmalade. Such a jam can be added to butter dough and delight loved ones with hot aromatic pies.

You can make jam from plums and apricots for the winter. To do this, the berry mass must be boiled well, so your dessert will acquire a thick and smooth consistency. You will have jam as an addition to tea, and filling for various baked goods.

Plum jam is popular everywhere. It has a bright sweet and sour taste and a beautiful rich color. It is very easy to prepare this jam in a multicooker, the longest part of this process is the removal of seeds. Plum jam is perfect for homemade pies and cakes.

Plums are a versatile product that can be used to make jam, jelly, compote and even a spicy sauce for meat. Today we will be preparing a delicate in consistency and very aromatic jam for the winter. The hardest part of the preparation is to peel and seed the plums. Next, fill the plums with sugar and puree, add vanilla and citric acid. Jam is heat treated for no more than 15 minutes, so plums retain their beneficial properties and vitamins.

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 as a filler for yogurt and cottage cheese.