How to cook plum jam: three appetizing ways

Dense, rich plum jam immediately causes appetite in any sweet tooth. In addition to the incredible taste, it is also different and useful - vitamin C, pectin, carotene, folic acid, iron and riboflavin make it a real well of important substances for health. Summer lasts not all year, therefore it is difficult to save fresh fruits from lack of vitamins. So to learn how to cook plum jam and make a small supply for the whole family will be a very sensible way out. Then the vitamins will always be at hand.

How to cook plum jam: a classic recipe

You need a kilogram of fruit and the same amount of sugar. Thoroughly scoop the plums. You will be approached by those that differ sufficiently dense flesh. They need to be washed and cut, remove the stone. Cook the syrup from the sugar with a glass of water, pour the prepared plums into it and gently mix everything. Hold the jam on the stove for a while, not bringing it to a boil. Then turn off the fire and let the jar stand for five hours. Think in advance about storing the finished dessert. Before you make plum jam, you should choose banks for it and sterilize them. After this, you can and dovarit dessert, bringing it to a boil. If you want to keep the slices whole, drain the syrup and boil it separately, then put the fruit there. Repeat the operation four times, for the fourth time the jam will be ready, so you can pour it over the pre-prepared banks. Cool the workpieces for storage in a cool dark place.

How to cook plum jam: the second way

Take a kilogram of ripe plums and six hundred grams of granulated sugar. Ripe, soft fruits, the bone in which without special difficulties is separated from the pulp is best. Peeled plums must be cooked in a glass of water and wiped through a sieve, then add the sugar to the puree and put into an enamel bowl. Bring the mass to a boil and lower the heat to the minimum level. Before you cook plum jam, you must prepare a sterile jar for him. Boil the product in half, pour it over the prepared jars and tighten the lids. If you do not close it immediately - let it stand until the sugar crust forms. So jam will stay even longer. Keep it in a cool place.

How to cook plum jam: the third way

You will need a kilogram of plums, five hundred grams of red currant and one and a half kilograms of granulated sugar. Rinse and peel the plums, squeeze the juice from the currant with gauze and add to the fruit, put on the fire and boil for ten minutes. Put in the sugar and cook for another ten minutes. As in the previous methods, it is important to prepare the dishes before cooking the plum jam. Pour the finished product over clean glass jars, roll up, cover until cooling and put it in storage in a cool corner. Due to the addition of currant, this dessert will have a special, jelly texture, which well emphasizes the taste of ripe plums.