Yellow plum jam

Imagine being treated to delicious plums in amber syrup! Imagine the aroma coming from them! Have you presented? This recipe is the answer to the question of how to cook such an incredibly tasty treat at home. It will take a maximum of time to infuse the fruits with sugar, the cooking process itself will not take much time.

A quick recipe for those who do not want to bother and separate the seeds. Plum jam with stone is even obtained with a more pronounced taste and whole fruits.

When you are already full of fresh and juicy fruits, you can prepare them in jars. What is good about jam - it is great for baking, the filling is thick and does not leak. And how delicious it is, this plum-apricot treat with pieces of fruit.

Today we will make amber jam from pitted yellow plums in the classic way. In addition to the pleasant aroma and beautiful color, yellow plum jam has a slight acidity from the berries, which are perfectly combined with the sweetness of sugar syrup and the pleasant aroma of plums.

The taste of yellow plums is in good harmony with the taste of orange. Orange, with its sourness, softens their sweetness and brings a fresh aroma.

I really want to share a recipe for a delicious and aromatic yellow plum jam with a stone. I love this recipe because of its easy preparation. It often happens that plums become soft and urgently need to be processed. This recipe will help you out.

A fragrant amber jam can be made from ripe pitted plums. A thick delicacy suitable for serving with tea.

Pitted plum jam is easy to make. It is important in this recipe to give the fruit time to infuse in sugar syrup. At the same time, the plum will give its aroma to the syrup and remain firm and juicy. For high-quality jam, it is advisable to choose unripe fruits with dense pulp.

The density of plum jam depends on the duration of cooking, but the plums are boiled. You are offered a gentle recipe for making thick plum jam, in which the fruits will remain intact and the syrup will be thick. It is advisable to prepare such a jam from unripe fruits.

According to the proposed recipe, you will make a wonderful dessert using yellow plums. This plum has a pronounced natural gelling property and the jam from it is always thick and has a beautiful color. For the jam, choose yellow plums with a medium ripeness so that the pits are easily separated and the fruit does not lose its shape.

The yellow plum is fleshy and very sweet. From it, a jam, remarkable in consistency, is obtained. I often prepare jam from the yellow plum for its further use in pies. The aromatic filling gives the baked goods an excellent taste.

Yellow plum jelly is one of the options for preparing plums for the winter. To make jelly, you must choose ripe fruits. If they are soft, they will boil in mashed potatoes during cooking, and if they are hard, pieces of plum will remain in the jelly. You adjust the amount of sugar to your taste depending on the taste of the plum. If the plums are not very juicy, it is fashionable to add water to the mass at the beginning of cooking so that the consistency is more liquid.

Yellow plum jam with the addition of walnuts is a tasty and aromatic delicacy for the winter for cozy home gatherings. Supplemented with a small amount of cinnamon, which gives the jam a stunning aroma and a beautiful amber color, it will be an excellent addition to cottage cheese or yogurt, as well as a dessert to a cup of fragrant tea.

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 cooking is to peel and pitted 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.