During the ripening season of plums, be sure to prepare a stringy and spicy pitted plum jam. It is this that ideally goes with toasted toast and butter for breakfast, especially in winter, served with a cup of hot aromatic tea or coffee. By the way, the delicacy becomes so colorful only thanks to heat treatment - when heated, plum slices acquire a burgundy hue.
You can add new ingredients to this classic jam recipe: cinnamon, star anise stars, dried cloves and even ground black pepper - be guided by your taste. And when you heat plums with cocoa powder, you get a juicy and aromatic plum nutella - experiment!
From the specified norm of products, two 0.5 liters of preservation containers and a little jam per sample are obtained.
Ingredients:
Plums - 1 kg
Sugar - 300 g
Lemon juice - 2 tablespoons
Preparation:
1. Prepare all foods. Use Vengerka plums - they have dense flesh, they perfectly keep their shape and taste less sour than others.
2. Rinse each fruit in water, removing the cuttings with leaves, cut them in half with a sharp knife and remove the seeds. If desired, you can cut the fruit halves into smaller pieces or into cubes.
3. Put the plum mass in a cauldron or other container with a non-stick bottom - it is undesirable to cook jam in an aluminum pan!
4. Pour in granulated sugar, pour in lemon juice. You can squeeze it out of fresh lemon or use a concentrated lemon, citric acid is also fine. At the same stage, it is recommended to add other seasonings, spices, spices to taste.
5. Place the container on the stove with maximum heat turned on. There is no need to add water - the fruit will juice itself! Bring the contents of the cauldron to a boil and simmer for about 2-3 minutes, so that the halves of the plums change their color, but still keep their shape perfectly. Turn off the heat and let the whole mass cool for about 4 hours. The fruit mass will absorb the sugar syrup, become juicy, slightly transparent.
6. Boil the contents of the cauldron again and simmer for about 2-3 minutes. At this time, sterilize the jars and lids: in the microwave, oven or in a water bath.
7. Arrange the halves of the plums in hot containers, pour the resulting plum syrup to the top. Tighten tightly with a preservation wrench, covered with hot tin lids, or by thread. Turn the top upside down, checking the tightness of the cans, then let cool and transfer to the cellar, pantry until winter.
Delicious and aromatic jam from seedless plums and water is completely ready - do not forget to leave yourself some treats to try!
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