Homemade plum jam - an old recipe for making plum jam with pits and without skins.
I suggest trying to make plum jam from the book “Ancient Recipes”. It is, of course, quite labor-intensive - after all, you need to remove the skin from each fruit, but the end result for you will be compensation for the efforts expended.
The ancient composition of jam: plums and sugar in a ratio of 400 g, respectively. : 400÷600 gr.
How to make plum jam:
Collect or buy plums that are not fully ripe.
Remove the skin.
Place in a container and add ½ of the prepared sugar. You can put in a few ripe plums and then remove them - this way you will get more juice.
Place in a barely warm oven, or in our case, in the oven.
After waiting for the fruits to release juice, remove the container and drain the liquid.
You need to add ½ of the remaining sugar to the plums.
Place in the same warm oven (oven) until the morning.
In the morning, remove the plums and drain the newly appeared juice.
Mix both portions of juice and add the rest of the sugar.
Put the syrup on the fire and, after waiting for it to boil, pour in the plums.
Now, cook over low heat until done.
All that remains is to cool and seal.
Delicious homemade plum jam is ready. All you have to do is wait until winter, open it on one of the snowy evenings and enjoy it while drinking tea by the crackling fireplace.
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