Winter plum jam

Name: Winter plum jam
Ingredients: 5 kg plums; 1 kg sugar; 100 ml water; 8000 ml water for the water bath

Jam - Winter plum jam by Adelaida E. - Recipia

Ripe plums come away from the stones easily and make plum jam for winter, cooked with sugar and a little water. This year I had plums from our own harvest, so sweet and fragrant that I didn’t add any spices. I spread it in a thin layer on toasted bread. Preparation: 40 minutes. Cooking: 2 hours and 10 minutes. Resting: 12 hours. Total time: 14 hours and 50 minutes. Servings: 120. About 53 kcal and 0.3 g protein per serving.

Ingredients

5 kg plums
1 kg sugar
100 ml water
8000 ml water for the water bath

Preparation

1. Wash the plums and leave them to drain. Cut them in half, remove the stones and put the fruit in a cauldron. 2. Add 1 kg sugar and 100 ml water. Cook over low heat for 2 hours, stirring from time to time, until the flesh breaks down and the jam thickens. 3. Wash the jars and lids, then leave them to drain. Fill the jars with the hot jam and seal them. 4. Put 8000 ml water in a large pot and bring it to a boil. Place the jars in the water, cover them with 2-3 cm of water and boil for 10 minutes. 5. Remove the jars and leave them to cool undisturbed for 12 hours. Check that they are sealed well before putting them in the pantry.

Notes

Soft, fully ripe and fragrant plums come away from the stones more easily and soften faster than firm ones. If they are firmer, leave them on the heat until the flesh breaks down; very juicy plums may need more time for the jam to set. In the cauldron, the fruit melts almost like marmalade, but strips of peel remain throughout the jam. Along with toast, you can also serve it on plain pancakes. Lids with no rust marks help the jars seal well. Keep sealed jars in a cool, dark pantry; once opened, keep them in the fridge.