Pitted Plum Jam
Description
Homemade preserves keep for a long time. For the jam to look attractive — with beautiful whole pieces in thick syrup — you need to alternate boiling with cooling; the larger the batch of plums, the longer it will take to cool, so keep that in mind. I try not to stir the jam while it cooks; I simply bring it to a boil, cook for 5 minutes, then remove it from the heat. I let it cool. I repeat the procedure several times. While it cools, the plum pieces soak up the syrup and turn amber when held up to the light! See more details in my recipe Preserve Ready for Winter Storage.
Instructions
- 1
Step 1
Prepare the ingredients. Sort through the plums, wash them, and measure out the sugar and water.
- 2
Step 2
Cut the plums into four pieces and remove the pits.
- 3
Step 3
Pour water into a saucepan, add the plums, and add the sugar.
- 4
Step 4
Gently mix the plums.
- 5
Step 5
Leave the plums in the saucepan for about an hour so they release their juice and the sugar melts. Bring to a boil and cook for 5 minutes. Remove from the heat and let cool for about an hour. Repeat this procedure 3–4 times.
- 6
Step 6
This is what the jam will look like after the fourth heating.
- 7
Step 7
Bring it back to a boil and cook for 5 minutes.
- 8
Step 8
Sterilize the jars and lids, fill the jars with jam, and screw on the lids. Store in a cool place all winter.
- 9
Step 9
Done. Serve or store.