In general, jams and preserves can be made from any fruits, berries, and even vegetables. This method of preparation is universal, sugar acts as a preservative.
It is even easier to imagine blanks. Well, judge for yourself - first we wash the fruits. Then they simply boil until soft, then add sugar and other additives and boil to the consistency we need. It is also worth noting that the process of boiling can be reduced by adding pectin to the jam.
It is worth paying attention to it if you make jam from fruits that themselves contain little of this substance. Plums, have a sufficient amount of pectin, so time for cooking is not required much.
The color of the finished jam depends on the variety of plums. We took Hungarian, oblong fruits of blue. The stone is easily separated from them. The color of the finished jam turned out like that of burnt sugar. If you take a plum type Renklod, Red Ball, Alenushka. That jam will turn out dark red color.
Plums - 1 kg
Sugar - 350 g
Water - 50 ml (optional).
We indicated water in the ingredients, but, it is needed only if the plums do not give liquid, and in order for them not to burn to the pan and start to cook, and not to fry, add water.
Wash plums, cut or chop the plum in half and remove the bone. We put plums in ware in which we will cook jam.
Put the dishes on medium heat and cook them for 10 -15 minutes. Until the plums are soft. Stir the plums so that all the fruits boil evenly.
We grind fruits with an immersion blender or through a meat grinder. The peel remains, but you can easily get rid of it by rubbing the mass through a fine sieve. Do not throw out the remaining cake, make compote from it.
Cook the jam 40-50 minutes to the desired thickness. It is necessary to stir the mass from the edges to the center. Remove the foam if it is formed. And the main thing is to regulate the fire, if the mass begins to burn. If you have a slow cooker, then you can instruct her to follow the jam, on the “cooking” or “baking” mode.
While the jam is boiling, prepare jars and lids. Pour the finished jam in sterilized jars and roll up the lids. We have a little bit left on trial, but this is not for long.
Cooking time - 1 hour
Servings Per Container - 8
Per 100 g
Cal - 134.3
Proteins - 0.59
Fats - 0.22
Carbohydrates - 32.96