We prepare the jam plum: with bones and without

Appetizing and lean jam plum, with or without bones, will be an excellent "companion" of home tea drinking in the long winter months. It can be used for baking and dessert, use a snack with tea or spread on a roll or pancakes. Knowing how to cook plum jam will never be superfluous. After all, these fruits are available, and the result of efforts justifies any expectations. So it's worth to try to cook this dessert at least once. So, how to cook delicious plum jam?

Classic Edition

This recipe is suitable for any purpose of the further use of the product. Jam plum with bones will be a good source of vitamins in winter cold, and without pits it can be used for filling pies, put in cookies and cupcakes, etc. So, you need 3 kg of ripe and juicy plums, 5 kg of sugar and a little citric acid. Thoroughly scrape, rinse and dry fruit. Take ripe, but not overripe fruit, dense and fresh. If necessary, remove the stone, gently pressing on the drain. Put the prepared fruit in a saucepan, add sugar and leave for twelve hours or overnight. So you let the aromatic juice stand out. In the morning mix everything and put it on the stove. Do not bring to a boil, boil for about twenty minutes, periodically removing the emerging foam and stirring constantly, so as not to burn. Wash and sterilize the dishes for storage. Add the citric acid to the jam, spread it into prepared jars and roll it. Wait for the cooling to cool down.

Plum Jam

This recipe is for those who do not really like plum jam with bones. Here, on the contrary, we need plums without them. You need 3 kg of plums, 2.5 kg of sugar, a quarter of a glass of plain water. Go through and wash the plums, remove the bones from them, squeezing the fruits with your fingers. If they are dry, not too mature, add some water to the container. Put on the stove and cook on medium heat until the jam reaches a mushy consistency. Wait until it cools down and rub it all through a sieve. You can also use a blender. Then add sugar to the mixture and cook for about half an hour on low heat until the jam is thick enough.

Still hot, pour it over the previously sterilized jars and tightly close the lids.

Plum Jam Confiture

Another option for those who tastes better than jam plum with bones, and jam. Take a kilogram of plums, 700 grams of granulated sugar, two tablespoons of pectin. Wash and scrape the plums, take out the bones and pour the fruits in sugar in a saucepan. Razumnite mash with mashed potatoes, put on a plate and cook for five minutes, from time to time removing the foam. Strain to get rid of the peel. Again pour into a saucepan, wait for the boiling and pour the pectin. Cook for two or three minutes, then pour into jars and roll them. In a fully prepared jam, the spoon should remain in a vertical position.