Plums are taken, washed well under a stream of cold water, ensuring that any impurities are removed. Then, to facilitate the removal of the skin, they are blanched in boiling water for about 2-3 minutes. After taking them out of the water, we let them cool a bit, then carefully remove the skin. It is important to ensure that all the plums are clean, without any traces of skin, to obtain a fine jam. After cleaning them, we remove the pits and pass the plum pulp through a meat grinder or, alternatively, we can use a blender to achieve a smooth paste.
Once we have obtained the plum puree, we put it in an enamel pot, adding sugar according to the recipe. It is important to mix well to ensure that the sugar is evenly distributed. Then, we place the pot in the oven at a temperature of 180 degrees Celsius. If you prefer, the jam can also be prepared on the stovetop over low heat, but in this case, you will need to be attentive and stir constantly with a wooden spoon to prevent sticking and splattering.
The jam will boil for 4-5 hours, and your presence is only occasionally needed, about 4-5 times during this period. We stir from time to time, approximately once an hour, to ensure that everything cooks evenly. As time passes, you will notice that the liquid starts to reduce. Then, we take care of the raspberries: if we have frozen raspberries, we let them thaw and then strain them to remove excess water. We sprinkle sugar over the raspberries and put them on the heat, stirring for a few minutes until the water released by the raspberries has completely evaporated and the sugar has dissolved.
When the plum jam has reached a thick consistency and is almost drying out, we add the raspberries over it and return it to the oven for about 10 minutes, so that the flavors intertwine. After this stage, we take the sterilized jars and fill them with the hot jam mixture. It is recommended to sprinkle a thin layer of salicylate on top for preservation, especially if you want to keep the jam for a longer period. We place the jars in cushions or a thick towel to cool gradually, then label them and store them in the pantry, on shelves, where they will be protected from light and heat. This way, you will have a perfect delicacy at hand for winter, ideal for accompanying toast or your favorite desserts.
Once we have obtained the plum puree, we put it in an enamel pot, adding sugar according to the recipe. It is important to mix well to ensure that the sugar is evenly distributed. Then, we place the pot in the oven at a temperature of 180 degrees Celsius. If you prefer, the jam can also be prepared on the stovetop over low heat, but in this case, you will need to be attentive and stir constantly with a wooden spoon to prevent sticking and splattering.
The jam will boil for 4-5 hours, and your presence is only occasionally needed, about 4-5 times during this period. We stir from time to time, approximately once an hour, to ensure that everything cooks evenly. As time passes, you will notice that the liquid starts to reduce. Then, we take care of the raspberries: if we have frozen raspberries, we let them thaw and then strain them to remove excess water. We sprinkle sugar over the raspberries and put them on the heat, stirring for a few minutes until the water released by the raspberries has completely evaporated and the sugar has dissolved.
When the plum jam has reached a thick consistency and is almost drying out, we add the raspberries over it and return it to the oven for about 10 minutes, so that the flavors intertwine. After this stage, we take the sterilized jars and fill them with the hot jam mixture. It is recommended to sprinkle a thin layer of salicylate on top for preservation, especially if you want to keep the jam for a longer period. We place the jars in cushions or a thick towel to cool gradually, then label them and store them in the pantry, on shelves, where they will be protected from light and heat. This way, you will have a perfect delicacy at hand for winter, ideal for accompanying toast or your favorite desserts.
Ingredients
2 kg red plums (if you don't have any, you can use another variety) 400-500 g sugar (depending on the sweetness of the plums) 250 g raspberries (fresh or frozen) 150-200 g sugar (for raspberries) vanilla to taste enameled bowl