For a layer of biscuit cakes and rolls, as well as serving for a tea party with pancakes / pancakes / cheesecakes and ice cream with family and friends, prepare a jar of delicious plum jam. During boiling, not even the best variety of plums changes noticeably. The color changes to a beautiful crimson, the aroma unfolds and surprises with depth. In addition, stone fruit (plums, cherries, apricots, peaches) gratefully accept third-party additives - rum, brandy, chocolate, herbs, which makes jams and preserves stand out from the ordinary ones.
Ingredients:
Plums - 500 g
Sugar - 250 g
Rosemary - 20 g
Step by step recipe:
Step 1 - To make plum jam at home, take the foods listed. Fruit weight in ingredients is pitted. If you plan to leave it until winter, pre-sterilize all containers (cans and lids). Check glass containers for chips, cracks - dishes must withstand high temperatures, be airtight and sterile. Select plums only ripe, fresh, free from rot and mold. The plum jam recipe is relevant for different types of plums: Hungarian, Renklode and others. Rosemary acts as an additional aroma for me. It has soft woody notes, chill and camphor tartness of needles.
Step 2 - We look at each plum - discard unripe, dry and spoiled specimens. Mine. We easily tear it in half, remove the bones and weigh to get the exact 0.5 kg. We put it in a wide basin for quick evaporation of moisture.
Step 3 - Fall asleep with granulated sugar.
Step 4 - Shake or stir with a spatula, cover all plum halves with sugar. So the juice will be released faster and the sugar will dissolve. If the plum was not the most juicy, cut it into smaller pieces: into small cubes, thin slices. Precision of cutting is absolutely irrelevant here, jam is not jam with whole pieces. All the same, grind until a homogeneous gruel.
Step 5 - We put the bowl on an overhead fire and, with moderate heat, begin to melt the sugar. As a rule, the juice is released instantly, and the sugar immediately melts. Add spicy rosemary. Fresh is desirable. If tough needle-leaves are not to your taste, do not tear them off the stem - throw a whole twig. It is easier to fish at the end of the boil.
Step 6 - Stir sometimes, with quiet bubbling, keep it on the stove for about 30 minutes. Notice how much the color has changed. What to say about the aroma - it is alluring and delicious.
Step 7 - Grind the plums in a saturated syrup with a blender. For long-term storage, then boil again. We pack in sterile jars and seal.
Step 8 - After cooling, transfer the homemade plum jam to a dark and cool room. For immediate use - on the refrigerator shelf.
Bon Appetit!
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