Green plum jam with pits: an old recipe for a delicious and healthy plum dessert.

The recipe for this preparation is simple, but requires accuracy and adherence to a clear sequence of actions.

How to make green plum jam - step by step.

Rinse 400 grams of “Hungarian”, arm yourself with a needle and a basin filled with water. Prick the skin of each cream and drop the fruit into cold water.

When finished, change the water to clean and put the future jam on the fire.

When it boils, the plums should float to the surface. Once this happens, remove the basin.

Wait for the berries to cool and sink to the bottom.

Place the basin on the stove again.

As soon as the plums begin to rise to the surface, once again remove the jam from the heat and drain the fruits in a colander.

Now it’s time to prepare syrup for plums - 400 grams of sugar in two glasses of water - boil and cool.

Place the plums in jars and fill with cold syrup. “Hungarian” should sit in this state for at least a day.

After 24 hours, drain the syrup, add another 200 grams of sugar, boil, cool and pour it over the plums again for another day.

The last stage of cooking is the most critical.After a day, drain the syrup, pour another 200 g of sugar into it and put it back on the fire.

Carefully place the plums into the boiling syrup.

As soon as the jam begins to bubble, remove it from the heat and cool.

Then put it back on low heat and bring to a boil.

Repeat this procedure 2-3 times. The main thing is that during the cooking process the plum does not have time to boil.

You need to pour the already cooled jam into jars.

This green plum jam is not just a delicacy - it is an excellent remedy for the prevention of thrombosis, hypertension, strengthening the nervous system and improving hematopoietic processes. This is such a tasty and healthy dessert made from plums.