Plum Jam with Cinnamon
Who can resist a fragrant plum jam with an inviting scent of cinnamon? This plum jam recipe with cinnamon is not only a delicious choice but also an excellent way to preserve the taste of summer all year round. Here’s how you can transform fresh plums into a sweet treat, perfect for enjoying on a slice of buttered bread or as a secret ingredient in various cakes.
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 2 hours
Number of servings: 10 jars of 400 g
Ingredients
- 2.5 kg Bistrita plums (or other seasonal sweet and juicy plums)
- 1 kg granulated sugar
- 2 cinnamon sticks
- juice from 1/2 fresh lemon
Preparing the Jam
1. Preparing the ingredients
Start by washing the plums thoroughly under cold running water. Make sure there are no impurities left on the skin. Then, remove the pits and stems. Bistrita plums are ideal due to their high sugar content and fine texture, but you can also use other varieties depending on your preferences.
2. Macerating
Place the cleaned plums in a large stainless steel pot, add the sugar, and mix gently. Let them sit for an hour, during which the plums will start releasing their juice. This step is essential as it helps extract flavors and achieve a more intense jam.
3. Adding the cinnamon
Once the plums have released enough juice, add the two cinnamon sticks. They will give the jam a warm and comforting aroma, perfect for cool autumn days.
4. Baking in the oven
Preheat the oven to 200 degrees Celsius. Place the pot with plums and sugar in the hot oven and leave it there for 1 hour. This baking method will intensify the flavor of the jam and help evaporate excess liquid.
5. Boiling on the stove
After an hour, take the pot out of the oven and transfer it to the stove. Simmer the mixture on low heat for 50-60 minutes, stirring occasionally. This step is crucial for achieving the perfect consistency. You can check if the jam is ready using the "drop test": put a drop of jam on a cold plate; if it gels, it’s ready.
6. Adding the lemon
About 5-10 minutes before turning off the heat, add the lemon juice. This will not only balance the sweetness but also help preserve the vibrant color of the plums.
Bottling and Preserving
1. Sterilizing the jars
While the jam is boiling, prepare the jars. Wash them well with warm soapy water, then rinse them. You can sterilize the jars in the oven at 120 degrees Celsius for 15-20 minutes to ensure they are completely sterile.
2. Filling the jars
When the jam is ready, remove the cinnamon sticks and carefully pour the hot jam into the sterilized jars. Screw on the lids, but don’t tighten them too much; leave a little air to circulate.
3. Preserving
Cover the jars with a blanket and let them cool slowly at room temperature for 24 hours. Then, store them in the pantry, where they will last for several months.
Serving Suggestions
The plum jam with cinnamon is perfect on a slice of buttered rye bread, but you can also use it as a filling for cakes or pancakes. Another delicious idea is to serve it with natural yogurt or as a topping for ice cream. It can even be a surprising ingredient in meat sauces, adding a sweet and sour note.
Practical Tips
- Variations: You can experiment by adding other spices, such as nutmeg or ginger, to give your jam a unique flavor. Also, if you prefer a less sweet jam, you can reduce the amount of sugar.
- Calories and nutritional benefits: A 100 g serving of plum jam contains approximately 250 kcal, being rich in vitamins A and C, fiber, and antioxidants. When consumed in moderation, plum jam can support digestive health and provide an energy boost.
- Frequently asked questions:
- Can frozen plums be used? Yes, but it’s best to let them thaw completely and drain the excess water.
- How long can the jam be kept? If properly sterilized, it can be stored for up to 1 year under ideal conditions.
I wish you great success in making this delicious jam! Whether you enjoy it yourself or give it as a gift to loved ones, the plum jam with cinnamon will surely bring smiles to the faces of those who taste it. Enjoy!
Who can resist a fragrant plum jam with an inviting scent of cinnamon? This plum jam recipe with cinnamon is not only a delicious choice but also an excellent way to preserve the taste of summer all year round. Here’s how you can transform fresh plums into a sweet treat, perfect for enjoying on a slice of buttered bread or as a secret ingredient in various cakes.
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 2 hours
Number of servings: 10 jars of 400 g
Ingredients
- 2.5 kg Bistrita plums (or other seasonal sweet and juicy plums)
- 1 kg granulated sugar
- 2 cinnamon sticks
- juice from 1/2 fresh lemon
Preparing the Jam
1. Preparing the ingredients
Start by washing the plums thoroughly under cold running water. Make sure there are no impurities left on the skin. Then, remove the pits and stems. Bistrita plums are ideal due to their high sugar content and fine texture, but you can also use other varieties depending on your preferences.
2. Macerating
Place the cleaned plums in a large stainless steel pot, add the sugar, and mix gently. Let them sit for an hour, during which the plums will start releasing their juice. This step is essential as it helps extract flavors and achieve a more intense jam.
3. Adding the cinnamon
Once the plums have released enough juice, add the two cinnamon sticks. They will give the jam a warm and comforting aroma, perfect for cool autumn days.
4. Baking in the oven
Preheat the oven to 200 degrees Celsius. Place the pot with plums and sugar in the hot oven and leave it there for 1 hour. This baking method will intensify the flavor of the jam and help evaporate excess liquid.
5. Boiling on the stove
After an hour, take the pot out of the oven and transfer it to the stove. Simmer the mixture on low heat for 50-60 minutes, stirring occasionally. This step is crucial for achieving the perfect consistency. You can check if the jam is ready using the "drop test": put a drop of jam on a cold plate; if it gels, it’s ready.
6. Adding the lemon
About 5-10 minutes before turning off the heat, add the lemon juice. This will not only balance the sweetness but also help preserve the vibrant color of the plums.
Bottling and Preserving
1. Sterilizing the jars
While the jam is boiling, prepare the jars. Wash them well with warm soapy water, then rinse them. You can sterilize the jars in the oven at 120 degrees Celsius for 15-20 minutes to ensure they are completely sterile.
2. Filling the jars
When the jam is ready, remove the cinnamon sticks and carefully pour the hot jam into the sterilized jars. Screw on the lids, but don’t tighten them too much; leave a little air to circulate.
3. Preserving
Cover the jars with a blanket and let them cool slowly at room temperature for 24 hours. Then, store them in the pantry, where they will last for several months.
Serving Suggestions
The plum jam with cinnamon is perfect on a slice of buttered rye bread, but you can also use it as a filling for cakes or pancakes. Another delicious idea is to serve it with natural yogurt or as a topping for ice cream. It can even be a surprising ingredient in meat sauces, adding a sweet and sour note.
Practical Tips
- Variations: You can experiment by adding other spices, such as nutmeg or ginger, to give your jam a unique flavor. Also, if you prefer a less sweet jam, you can reduce the amount of sugar.
- Calories and nutritional benefits: A 100 g serving of plum jam contains approximately 250 kcal, being rich in vitamins A and C, fiber, and antioxidants. When consumed in moderation, plum jam can support digestive health and provide an energy boost.
- Frequently asked questions:
- Can frozen plums be used? Yes, but it’s best to let them thaw completely and drain the excess water.
- How long can the jam be kept? If properly sterilized, it can be stored for up to 1 year under ideal conditions.
I wish you great success in making this delicious jam! Whether you enjoy it yourself or give it as a gift to loved ones, the plum jam with cinnamon will surely bring smiles to the faces of those who taste it. Enjoy!