Especially gentle plum jam is obtained from plums of the so-called Chinese varieties - round shape with dark pink skin and juicy pulp. To make the jam pink and uniform, you need to take the ripest fruit, which is easily removed from the skin and the bone is separated.
Strictly speaking, the homogeneous mass obtained as a result of boiling fruits with sugar is not called jam, but jam, but in everyday use of home kitchens these two types of desserts are practically not shared.
There are several different ways to do this. In the recent past, when canning jars were rare, jam was cooked for a long time over low heat and boiled down to such a state that it could be stored for months in unsealed containers. Now, when vacuum preservation is available to every hostess, there is no such need, and it can be limited to a simpler heat treatment.
The plum jam recipe that we offer is one of the most simple and easy-to-use and resembles the notorious five-minute, but it takes a little longer to prepare, so it turns out thick and concentrated.
Ingredients:
- 1 kg of plums
- 3-4 pieces sour apples
- 1 kg of sugar
- citric acid to taste (if necessary)
Cooking
1. Wash plums thoroughly.
2. Separate the flesh from the seed and rind.
3. Peeled and washed apples should be peeled and cut. Choose the size of the pieces at your discretion: if you need a homogeneous consistency of jam, chop them finely. If you cut the apples into large pieces, they do not have time to boil soft, but this is also an interesting option.
4. Add sugar and bring the mass to a boil over low heat. Boil for 5-10 minutes.
5. Leave the jam to cool completely, or even better leave it to stand for 5-10 hours. Then you need to repeat the cycle “boiling-cooling”. In order to preserve the jam well, it is enough to boil it only once and pour it hot in sterilized jars, but the more boils there are, the thicker and more fragrant the finished jam will be. Depending on the maturity of the fruit and variety of plums, it may take a different amount of time, but after about 3-4 cycles of the jam reaches the consistency of a thick cream.
6. Sterilize the jars and lids in any way (above steam, in the oven, with boiling water).
7. Bring the jam to a boil, remove it from the stove, immediately pour it into the jars and immediately roll them up.
8. Such jam can be an independent dessert or serve as a filling for pies, buns, cakes, cookies.
