Plum jam is a traditional delicacy that brings to mind the flavors of childhood and the dishes made with love by grandparents. We start by carefully washing the plums, ensuring that we remove any impurities. This is an essential step, as a clean ingredient is the key to a successful recipe. After washing them, we cut them in half and remove the pits, leaving only the juicy pulp.
We choose a heavy-bottomed pot or cauldron, which will help evenly distribute the heat. In this pot, we place the prepared plums along with a cup of water. The added water will help the plums soften and turn into a delicious paste during the cooking process. We place the pot on the stove at a low temperature and let it simmer slowly for about an hour. It is important to stir occasionally to prevent the plums from sticking to the bottom of the pot.
After boiling the plums, we load the pot into a preheated oven at a moderate temperature. The oven cooking process will allow the jam to concentrate and develop a rich flavor. During the 10 hours of cooking, we stir occasionally to ensure it does not stick to the bottom and that we achieve a uniform consistency. The jam should reduce significantly, reaching a dense and smooth texture.
Once we finish cooking, we let the jam cool slightly before transferring it into clean jars. It is recommended to use sterilized jars to prevent any contamination risks. On top of each jar, we sprinkle crushed aspirin, which acts as a natural preservative, helping to maintain the freshness of the jam for a long time. From five kilograms of plums, we obtain about four jars of 350 grams each, which represents a considerable amount of delicious jam.
Plum jam is best stored in a pantry, in a place protected from moisture and heat. Thus, we can enjoy a natural delicacy throughout the year. Whether we choose to spread it on a slice of fresh bread, use it in cakes, or add it to various dishes, plum jam will always bring a touch of joy and nostalgia to every meal.
We choose a heavy-bottomed pot or cauldron, which will help evenly distribute the heat. In this pot, we place the prepared plums along with a cup of water. The added water will help the plums soften and turn into a delicious paste during the cooking process. We place the pot on the stove at a low temperature and let it simmer slowly for about an hour. It is important to stir occasionally to prevent the plums from sticking to the bottom of the pot.
After boiling the plums, we load the pot into a preheated oven at a moderate temperature. The oven cooking process will allow the jam to concentrate and develop a rich flavor. During the 10 hours of cooking, we stir occasionally to ensure it does not stick to the bottom and that we achieve a uniform consistency. The jam should reduce significantly, reaching a dense and smooth texture.
Once we finish cooking, we let the jam cool slightly before transferring it into clean jars. It is recommended to use sterilized jars to prevent any contamination risks. On top of each jar, we sprinkle crushed aspirin, which acts as a natural preservative, helping to maintain the freshness of the jam for a long time. From five kilograms of plums, we obtain about four jars of 350 grams each, which represents a considerable amount of delicious jam.
Plum jam is best stored in a pantry, in a place protected from moisture and heat. Thus, we can enjoy a natural delicacy throughout the year. Whether we choose to spread it on a slice of fresh bread, use it in cakes, or add it to various dishes, plum jam will always bring a touch of joy and nostalgia to every meal.
Ingredients
* 5 kg of plums (that's how much fits in my pot for one batch) * one cup of water * 4 aspirins