This pitted winter plum jam recipe is perfect for you if you want to make a thick jam with a deep color and bright aroma. The recipe is simple and versatile for this jam, any variety of plums is suitable. The main thing is to carefully sort them out so that stale specimens do not get into the jam. Otherwise, the jam may ferment.
Making pitted plum jam is very easy and simple. The fact is that plums do not need to be peeled for a long time, because in ripe fruits the stone is removed very easily. Moreover, there is no need to get rid of the skin, as, for example, with apples: during cooking, the skin of plums becomes like marmalade or jelly.
Plums naturally contain substances - pectins, which help the jam become thick even without the addition of additional gelling components.
Plum jam is ideal for filling a variety of sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also a great addition to any creamy desserts. Thanks to its natural bright taste and natural sourness, plum jam perfectly sets off creamy, vanilla flavors. And in itself, this jam is very fragrant and tasty, and therefore henceforth not a single tea party in your house can do without it. And what a breathtaking color plum jam has!
Ingredients for 1 liter of jam:
- 1 kg ripe plums
- 800 grams of sugar.
How to make seedless plum jam for the winter
Rinse the plums and cut them in half to remove the pits.
After that, cut the plums into cubes about 1.5 cm in size. If you prefer a smooth jam like jam, chop the plums in a blender or in a meat grinder. Place the plum pieces in a heavy-bottomed bowl. Do not use enamelware to make jam - the jam will burn in it.
Pour all the sugar into the bowl. Mix plums with sugar.
Put the dishes with fruit and sugar on a small fire and bring to a boil, stirring the jam occasionally.
When the jam boils, remove the foam.
Boil the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will turn ruby. The peel of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will fall apart a little. Arrange the jam in sterilized jars and seal.
Plum jam will appear runny when pouring, but will thicken as it cools.
Bon appetit!
Galina Artemenko
