Plum-i jam

2 servings
1 hour 20 min your 30 min

Fragrant plum jam is a recipe for cooking in one go.

How to make drain jam: Plums are thoroughly washed, fruit stalks are torn off.

Fruits are cut in half and bones are removed. (If you wish, you can weld jam from whole plums and still save your time. )

The syrup is then boiled. Sugar is poured with water (1 kg of berries - syrup of 1 kg of sugar and 100 g of water).

The container with the syrup is put on fire and, stirring constantly, brought to a boil. Without stopping stirring, cook the syrup for 5-7 minutes.

Plums are poured with hot sugar syrup, put on fire and brought to a boil over high heat. Then the fire is reduced and the jam from the plums is cooked for about an hour (50 minutes). If necessary, the formed foam is removed with a slotted spoon.

While the jam is cooked, the jars are washed and sterilized in the usual way. I pour 2 cm of water on the bottom of the cans and sterilize in the microwave for 3-5 minutes (time depends on the power of the microwave).

The lids are most often sterilized by boiling.

The "insidiousness" of this plum jam is that it should be taken off the heat earlier before the syrup thickens badly: it gets even thicker when the jam cools down.

Jars are filled with hot jam.

Cover with boiled lids.

The jars are then sealed with a wrench or twisted with screw lids.

To check the reliability of the capping, the cans are turned over on the lids. Then the jam from the plums is wrapped with a warm blanket until completely cooled.

Jam is stored from the plums in the cellar or at room temperature.

Successful blanks for the winter!