Pitted blue plum jam in slices

We are now in the season of blue plums. They are in the middle phase of ripening, not very soft yet. The jam prepared for the winter from such plums will come with whole slices. Today I am posting an easy to prepare and proven family recipe for Hungarian plum jam. This homemade blue plum jam is delicious, tender and delightfully beautiful.

We need:

• blue plums 1.5 kg (I have the Hungarian or Ugor variety);
• sugar 1.2 kg;
• water 0.5 cups.

How to make jam from pitted plums

We start preparing the workpiece by going, armed with a bucket, to collect plums ourselves or to the nearest market store. Jam from your own plums, collected with your own hands, is always tastier and healthier, but not everyone has this opportunity, unfortunately. Blue plums need to be freed from tails and leaves. Wash thoroughly and remove from each seed, cutting it into two parts. Defects, if any, should be removed.

Sprinkle the plum halves with granulated sugar.You can leave the plum in the sugar until it releases juice, or add half a glass of water so you can immediately put it on the fire. The heat should be very low so that the jam does not burn.

During the heating process, the plums will release juice and end up in syrup. Stir the plums with a wooden spatula. After boiling, boil the Hungarian jam for a couple of minutes (no more than 5) and turn off the heat. Leave the workpiece to cool completely (about 3.5 hours).

Place the cooled jam on the fire again. Cook for 5-7 minutes. Then pour into prepared jars.

Close the jars with lids and roll up with a special key. Turn the jars of jam onto the floor and wrap them in a warm blanket or towel.

Leave the plum jam until it cools completely, then put it in a dark and cool place for long-term storage.

Blue plum jam tastes incredible - with a slight sourness and rich, bright color. It goes well with hot drinks: tea, compote, uzvar. In addition, Hungarian jam is perfect as a filling for grated pie or other baked goods.