Plum Jam for Winter
Description
A canning recipe without unnecessary complications. The amount of finished jam will depend on how much you want to cook it down; I like it thick, so I cooked it until it turned dark, stirring constantly so the jam wouldn’t burn, and ended up with 5 jars of 250 ml each. I photographed it while it was still hot, so I couldn’t show how thick it is, but in winter I will definitely share photos of the finished thick dessert, like jelly. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the plums and sugar; you won't need water for this recipe. Sort through the fruit and wash them.
- 2
Step 2
Remove the pits from the plums. I have a variety where the pit is hard to remove, so I simply cut it out with a knife.
- 3
Step 3
Pass the plums through a meat grinder using the finest grinding plate.
- 4
Step 4
Add sugar and mix.
- 5
Step 5
Cook the plum jam until it reaches the desired consistency; I cooked it for 40 minutes.
- 6
Step 6
Pour the hot jam into sterilized jars and screw the lids on tightly. Wrap in a blanket and let cool for 24 hours.
- 7
Step 7
Happy preserving!