Plum jam

Plum is considered as common in our latitudes as an apple tree, pear or cherry. Moreover, surprisingly cherry, apricot, cherry and peach trees belong to the same genus Sliv. Notably, plum tree is most commonly found in the northern or temperate regions of planet Earth. This means that the plum is an unpretentious plant that can easily adapt to frequent temperature changes and dramatic changes in weather.

The useful properties of plum and its products have long been known to mankind. Plum jam, as well as jam or compote, are popular and in demand. Plums are eaten fresh, so the fruit brings the largest amount of vitamins and minerals useful for human health. The plum contains a large number of vitamins of group A, V1, V2, V6, as well as E, PP and vitamin C, which is important for immunity.

The uniqueness of the composition of plum fruits lies in the high content of vitamin PP or Niacin equivalent, which has a positive effect on the walls of blood vessels. The high content of this beneficial substance is maintained in the drain even after the heat treatment. This means that plum jam contains as much healthy substance in its composition as the fruit is fresh. Unfortunately, fresh plums are not available all year round, so the fruits are harvested in various ways. For example, famous prunes are dried plums.

Plum is frozen, plum juice is made, as well as pureed, mashed potatoes, marmalade, pastille and plum jam. Homemade plum jam will be a great alternative to fresh fruits. Moreover, jam is a universal sweet product that can be used both as an independent dessert and as a component of other products. For example, a pie filled with plum jam. We offer you a classic recipe for plum jam, which will not take much of your time and effort.

For homemade plum jam, you'll only need two ingredients - plums and sugar. There is not one variation of proportions, but we will give the most common of them. Take 1 kg of granulated sugar for 1 kg of ripe and sweet plums. Soak plums in water for a while. Then, once again, thoroughly rinse the fruits under running water. We remove the bones from the plums, cutting the fruit into two parts.

The bone in ripe plums separates easily from the flesh. This is a distinctive feature of a ready-to-eat fruit, and therefore suitable for plum jam. Place the plum halves in a saucepan and fill with sugar. Let the plum mass settle, the fruits will let the juice and mix with sugar. As a result, we will get plum syrup, which must be brought over medium heat to a boil and immediately removed from the heat. Plum jam does not need to be boiled, because as a result of such thermal treatment, the product will lose some of its useful properties. At the last stage, pour the plum jam over the cans and cover with a lid.