Plum jam for winter
Description
Perfect for stocking up for winter. This recipe makes splendid jam that is very tasty. You can use plums of any variety. The main thing is that they should not be overripe. If you increase the amount of sugar several times over, the jam will turn out very thick. Store in a cool, dark place.
Instructions
- 1
Step 1
1. For this jam you will need ripe plums (not overripe!). I sometimes even use slightly greenish ones. Wash them thoroughly and let the excess liquid drain off.
- 2
Step 2
2. Now cut all the plums in half.
- 3
Step 3
3. Sprinkle all the plums with sugar and leave for 5 hours until the fruit releases its juice. Do not stir.
- 4
Step 4
4. Place over heat and bring to a boil, reduce the heat as low as possible, and simmer for about 5 minutes, stirring constantly and skimming off any foam that forms.
- 5
Step 5
5. After boiling briefly, remove from the heat and leave the jam covered for 10 hours. Repeat the same procedure the next day (I usually leave it overnight and boil it again in the morning). You need to do this 2–3 times. The more times you boil it, the thicker the plum jam will be for winter.
- 6
Step 6
6. Pour the hot jam into sterilized jars, seal them, and put them in the pantry or cellar.