Plum jam has a pleasant sweet and sour taste and thick consistency, so it can be used in baked goods. Plums can be prepared in different ways.
Whole Plum Jam
Rinse the plums, remove the stalk, put in a colander and blanch in hot water at about 85 degrees for 5 minutes, then immerse in cold water. Pour the plums with a hairpin, put them in an enamel bowl with a wide bottom and pour hot syrup (0.6 kg of sugar and 0.6 l of water per 1 kg of plum). Leave the plums to infuse for 8 hours. Then pour the syrup into another saucepan, add another 0.6 kg of sugar, boil for 6-8 minutes, pour the plums and again leave to infuse for 8 hours. Repeat the operation 2 more times. Bring the jam for the last time to readiness (a drop of syrup does not spread on the plate). Spread the finished jam in dry heated jars and roll up under metal lids.
Pitted plum jam
This jam is made from plums with an easily separable stone. Rinse the fruits, cut into halves and remove the seeds. Put the plums in an enamel bowl with a wide bottom, cover with hot syrup (1, 1 kg of sugar and 1 liter of water per 1 kg of fruit) and leave for 8 hours. Bring to a boil and simmer over low heat for 8-10 minutes, constantly skimming off the foam. Leave the jam again for 8 hours, then repeat the operation 3-4 times until fully cooked (readiness is checked, as in the previous recipe). Put the finished jam in clean, heated jars. They can be closed with nylon caps.
Plum jam
Wash the plums, cut along the groove and remove the pit. Pour water on the bottom of the enamel container (3/4 cup per 1 kg of drain), place the plums, put on a low heat and cook for 15 minutes. Then add granulated sugar in small portions (1, 1 kg of sugar per 1 kg of plums), stirring constantly so that the sugar is completely dissolved and the jam does not burn. After adding all the sugar, cook the jam until it is thick and stirring. Put the finished jam in hot dry jars and roll up under metal lids.
