It's time to think about the preparation of everyone's favorite plum jam, as well as on how and on which of the recipes it is better to cook.
How to cook plum jam with seeds for the winter?
Ingredients:
- ripe fruit plums - 1.4 kg;
- fine sugar - 1 kg;
- Drinking water - 320 ml.
Preparation
Fruit plums thoroughly washed in a lot of cold water and pierce each point of a thin, long knife.
Transfer the fruit into a stainless steel saucepan, evenly cover with a good layer of fine sugar and mix. Somewhere in 60 minutes, add to this pan the preset amount of water and put the jam on the included cooking plate. Constantly stir the contents of the pan with a wooden spatula and, after waiting for it to boil, reduce to a minimum the fire. In this mode, we drape our cream for 13-15 minutes, and then remove the pan from the plate and place it in a cooler place. When the jam reaches room temperature, we again set it to cook for 15 minutes. Now we set aside the saucepan with plum jam for the night, and in the morning boiling it as much as hot on sterile , small jars. Roll up to the full stop with sterile, suitable lids.
How to cook plum jam slices to make it dense?
Ingredients:
- dense (ripe) plums - 1,5 kg;
- granulated sugar - 1.2 kg.
Preparation
The washed and dried plums are cut on the base, we take out a bone from the divided lobules, and we put the halves in a circle in a bowl. Such a completely filled circle is covered with fine sugar and so do with all the cream until they run out. Now cover the cup and set it aside for 5 or 6 hours. When we see that the plums have already allocated enough of their fragrant juice to make a delicious syrup from it, we send it to the stove. Seeing that the jam is already boiling reduce the flame and cook it for at least 15 minutes. Again, remove the jam away, and after 12 hours again we put on a barely smoldering hotplate of the gas stove. After boiling our plum jam you need to cook as much as it will need to make the syrup boiled and the total mass begins to thicken. When this happens, remove everything from the fire and immediately distribute a thick, hot jam over sterile containers (jars). We roll up lids that are well boiled in the water.
How to cook plum jam "Pyatiminutka"?
Ingredients:
- white plums - 1,2 kg;
- Vanilla sugar - 1 packet;
- fine, white sugar - 750 g.
Preparation
We prepare plums properly, removing unnecessary bones. We cut them so that 4 slices come out of each cream. Fold the pieces in a pan with a thick bottom and evenly spray a packet of vanilla sugar, and then fall asleep with all the usual sugar. White plums are usually juicier, unlike other varieties, so in 40 minutes we set them to cook on the included stove. As soon as the cream boils, we count 5 minutes and during this time cook them on medium heat. We leave the saucepan with a fragrant vanilla-plum aroma to cool down, and when the temperature of the jam becomes closer to the room we boil our yummy for the same 5 minutes. Now we pour all the jam over the fried in the oven jars and twist them to the limit with the same roasted lids.