Properly prepared plum jam retains the aroma and taste inherent in these fruits, as well as their beneficial properties - vitamins and acids needed in winter. The rules that should be followed during cooking will allow you to get a tasty and long-lasting product.
It is necessary
- - 1 kilogram of plums;
- - 1, 2-1, 5 kilograms of sugar (depending on the acidity of the fruit);
- - 2 glasses of water.
Instructions
Step 1
Wash the plums in cold water, let it drain and remove the tails. It is better not to use crumpled and damaged fruits. Large plums can be simply split with a knife and pitted. In this case, you do not need to dip the fruits in boiling water. Use a wooden stick (toothpick) to prick each plum in two or three places, put it in a colander and place it in a container with hot water (temperature 70-80 degrees) for 3-5 minutes. The softer the plum, the less time it takes to scald. As a result, too hard fruits will soften a little and will not boil over.
Step 2
Jam syrup is made from sugar and water. The sugar should be completely dissolved. After boiling, remove the foam that appears so that the syrup is clean and transparent. Pour the plums into the syrup removed from the heat and leave for 3-4 hours. The syrup must completely cover the fruit.
Step 3
After that, cook the jam over medium heat until tender, gently skimming off the foam. It is undesirable to stir it, and in order not to burn, it is best to periodically remove the basin from the heat and shake it several times.
Step 4
If the fruits are too tender and soft, boil quickly, the cooking technology is somewhat different. Pour the syrup over the fruits, leave them for 7-8 hours. Then drain the syrup, boil and soak the plums in it for the same time. Only then cook the jam until cooked.
Step 5
You can understand whether the jam is ready by several signs:
- foam is no longer formed;
- plums become transparent and completely immersed in syrup.
- a drop of jam, poured on a saucer, retains its shape and quickly thickens when it cools;
- a light film appears on the surface of the cooling jam.
