Plum jam for the winter - how to make seedless plum jam at home.
I, like many housewives who always make many different homemade preparations for the winter, have in my arsenal several recipes for preparing such preparations from plums. I prepare fragrant plum jam for future use in two ways. I have already described the first method, now I am posting the second recipe.
You can read about the first method Here.
How to make plum jam for the winter.
The fruits need to be washed and the seeds removed.
Having finished preparing the fruits, they need to be placed in a deep container suitable for cooking and heated over a small fire until the fruits become soft. Usually, in this case, it takes 15–20 minutes for the plums to soften.
Place the resulting plum mass in a deep oven-safe container. This could be a frying pan, a saucepan or something else you have.
Add ground cinnamon (a third of a teaspoon is enough) and sugar (2 tablespoons).
We place the dishes in an oven heated to 150 degrees and, leaving the oven door ajar, simmer our workpiece.
Every half hour adding 2 tbsp. spoons of sugar. Don't forget to stir before putting back in the oven.
The total amount of sugar for this jam recipe is taken from the following calculation: per kilogram of plums from 200 to 250 grams.
When we have already added all the granulated sugar, the plum jam is considered ready.
It needs to be transferred to jars and hermetically sealed.
As a result, at minimal cost you will get a healthy, tasty and aromatic preparation from which you can prepare many different sweet dishes in winter - desserts, fillings, jelly. Well, you will do all this after you have eaten your fill of homemade plum jam simply with fresh bread. Yummy!
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