Plum jam in a cauldron

Name: Plum jam in a cauldron
Ingredients: 5 kg sweet plums; 2 kg sugar

Jam - Plum jam in a cauldron by Sanziana B. - Recipia

Plum jam in a cauldron turns thick and glossy for winter. Sweet plums release their juice overnight and soften before they boil. In the cauldron, 5 kg of fruit and 2 kg of sugar cook until the jam takes on a dark color, with soft pulp and a syrup that has thickened. I like it spread thinly on toast. Preparation: 45 minutes. Cooking: 3 hours. Resting: 14 hours. Total time: 17 hours and 45 minutes. Servings: 90. Approximately 112 kcal and 0.4 g protein per serving.

Ingredients

5 kg sweet plums
2 kg sugar

Preparation

1. Wash the plums, remove the pits and put the fruit in a cauldron with 2 kg of sugar. Cover and leave for 12 hours. 2. The next day, put the cauldron over low heat. Boil for 3 hours, stirring every 15 minutes, until the jam thickens and takes on a dark color. 3. Let the jam cool completely, about 2 hours, then put it into clean jars.

Notes

Very ripe plums release a lot of juice and soften quickly; firm ones may need another 30-45 minutes of boiling. Choose sweet fruit without bruised or moldy spots; if the plums are more tart, the finished jam will taste more tart too, even with sugar. The texture is like soft marmalade, with pieces of fruit scattered through it. You can also spoon it over thin pancakes. A heavy-bottomed cauldron is suitable for this amount and helps it cook evenly. After opening, keep the jar in the fridge and use a clean spoon to serve the jam.