The most popular and delicious jam, is our family's favorite and it's a shame not to take advantage of this season of fragrant and natural plums.
Unlike other jams that make them, the plum jam must be boiled more to have the right aroma, texture and color - see the details in the recipe. You can also make a combination of plums and apples, it is even more fragrant, tastier.
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The plums are washed, peeled and cut into quarters.
In a cauldron, boil 1 glass of water and 1 kg of sugar. When it starts to boil, turn down the heat and let it boil for 10 minutes, stirring periodically.
After this time add the plums, let them start to boil and make a low heat.
Stir the jam periodically - you will notice that as it boils it changes color, aroma and texture. Here is a light pink.
Here already a light brown.
A darker brown.
And .. the right color - a kind of more pronounced brown, but not black (it loses its flavor if you boil too much). Add vanilla and mix - it is optional but very delicious and fragrant.
The cooking time depends on the quality and type of plums.
The jam jars are washed well and dried - either in the oven (quick method) or on a towel on the table (longer method).
Fill with jam and staple well.
And here are my jars - from 2 kg that's all I got. Let them cool and store in a cool place, pantry.
I don't think I need to tell you how and what to use it for.
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