I have two Mirabelle plum trees growing in my garden. They give excellent harvest of juicy yellow plums. We eat ourselves, we treat our relatives and neighbors, and even a considerable share remains for the jam. I roll up 5-6 cans every year. And the jam turns out to be so tasty that it is barely enough before the New Year holidays.
It is necessary
- - plum of the Mirabelle variety - 1 kg,
- - sugar - 1, 2 kg,
- - water - 1 l.
Instructions
Step 1
Soak the plum in cold water for half an hour, then rinse and dry. Dissolve the sugar in water and boil the syrup. If you are going to cook jam with seeds, the plum must be prepared for cooking so that the skin on the berries does not burst.
Step 2
To do this, first prick the plums with a wooden sharp stick, and then dip them for a minute alternately in hot and cold water. But it is better to cook pitted plum jam. Therefore, we take them out, "opening" each berry in half. After that, immediately dip the halves of the berries in warm syrup. Bring to a boil over low heat, remove the resulting foam. Now many housewives do not do this, and if the foam is not removed, the jam will be opaque and cloudy.
Step 3
After the third boil, put the hot jam in sterilized dry jars and close them with pre-boiled lids.
