Plum jam with pits
Description
A canning recipe without unnecessary complications. Plum jam is not only delicious but also very healthy. As is well known, plums contain vitamins A, B2, B1, C, and P, and the fruit is also rich in phosphorus, potassium, iron, magnesium, copper, zinc, and chromium. It is especially beneficial for people with bowel and cardiovascular problems to eat the fruit in any form. This is a classic recipe, and plum jam with pits turns out thick and tasty. It should be simmered over several days for just 10 minutes each time over low heat. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. For this jam you will need black, elongated plums. They are also called "prune plums." They are firm in texture and turn out very tasty in the jam. Choose fruit that is not overripe. Wash the plums thoroughly and drain them in a colander so all excess liquid runs off.
- 2
Step 2
2. Pierce each plum with a fork or a toothpick. Prepare a sugar syrup and pour it over the plums. Place over heat, bring to a boil, and simmer over very low heat for about 5 minutes. While cooking, skim off the foam and use a slotted spoon to push the plums down so the syrup covers them. Set the pot aside for 10–12 hours, then repeat the procedure again. Do this 3–4 times.
- 3
Step 3
3. Using this method, plum jam with the pits will turn out thick and tasty, and the fruit will be like marmalade. If you boil it down 1–2 more times, the jam will be much thinner.
- 4
Step 4
4. Pour the hot jam into sterilized jars, seal them, and set aside. If you prepare pitless plum jam the same way, you can use it as a filling for baked goods.