Tasty and sweet green plum jam - how to make Hungarian plum jam with pits.
If the plums on your plot are green and do not have time to ripen due to bad weather, do not be discouraged. I suggest using my old recipe for a sweet preparation. By following it, you will get an original, tasty and sweet jam from unripe plums.
How to make green plum jam.
Hungarian plum is ideal for this original recipe. We begin the preparation by peeling the skin from our unripe fruits, immediately dipping them into a container of cold water.
In the meantime, the time has come to prepare the syrup: for 400 grams of peeled plums, prepare 800 grams of sugar and two standard glasses of water; if desired, at the end of preparing the plums, you can add vanillin - 2 grams.
After the syrup boils, place the skinned plums with pits into it and cook over low heat until half cooked. It will take 1-1.5 hours.
After this, turn off the workpiece and leave it to infuse and soak for 15-20 hours.
After the required time has passed, the syrup will have to be drained and brought to a boil, after which we place the fruits in it again and then the cooking of the jam continues until it is ready.
Carefully transfer the hot plums into jars and add syrup. If, in your opinion, the syrup has not thickened enough, then you need to thicken it a little more and then pour in the plums.
All that remains is to seal the jars to save for the winter.
In winter, green plum jam goes great! The jam recipe is especially suitable for those who do not like plums (and, accordingly, preparations made from them) because of their dense and sour skin. As always, I look forward to your feedback.
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