Plum jam with walnuts is a delicacy for tea. The jam turns out to be tasty and aromatic, and the nuts give it a spicy taste.
For this jam, it is recommended to use berries of such varieties as Hungarian and Renclode, they have a dense and juicy pulp that retains its shape well when canned.
- 2 kilograms of selected plums,
- 1 teaspoon ground cinnamon
- 150 grams of walnuts,
- 600 grams of granulated sugar,
- 1 liter of filtered water.
Rinse plum fruits thoroughly, dry slightly, divide each along the groove and remove the seeds. Peel the nuts and chop finely with a sharp knife.
Dip the plums into an enamel container, cover with granulated sugar and stir. Add water and cook over low heat until bubbles appear. Then put ground cinnamon, stir it into the mixture of plums and boil for another 40-45 minutes, sometimes skimming off the foam.
After cooking, remove the container from the stove, cool the jam a little. Put chopped walnuts in the finished jam, and mix well.
Sterilize the jars for 10 minutes in a preheated oven to 200 degrees. Then pour the warm jam into jars, close the lids tightly. Store jam best in a cool, dry, dark place.
