Plum jam without skins
Description
If you want to make skinless plum jam at home, follow these instructions: 1. Wash the plums in cold water. After washing, remove the pits. Simply split each plum in half and pull out the pit, or pry it out with a knife. 2. Put the plums in a saucepan. Add water and sugar to the same pan. Stir gently. 3. Bring the mixture to a boil, then quickly reduce the heat to low. Cook the plums for 15–30 minutes until softened. The time depends on the quality and softness of the plums. 4. Pass the resulting mixture through a sieve. Only the pulp and syrup will pass through; the skins will stay on top. Discard the skins. Pour the plum purée back into the saucepan. 5. Bring the mixture to a boil and let it cool three times. 6. Sterilize the jars and lids. 7. When the jars are ready, pour the jam from the saucepan into the jars. Seal the jars and let the jam cool. 8. It can now be served at the table or stored in a cool place out of direct sunlight. The jars will keep for up to a year in a cool place.