How to make plum jam
Proportions for making jam
Sugar - 1 kilogram
Water - 1 liter
Pectin - 5 grams
Water - 0.5 liters
How to make plum jam
Wash and dry the plums, divide each plum in half and remove the seeds. Place the plums in a saucepan, add water, cook over low heat for 3 minutes. Then put the plums out of the water, cool slightly, remove the skin, return to the pan and boil. After boiling water, cook the plums over medium heat for 10 minutes. Pour in sugar, cook the jam for half an hour, then rub the jam through a sieve and return to the pan. Cook over low heat for half an hour until thickened, 5 minutes before the end of cooking, add pectin mixed with 1 tablespoon of sugar. Pour hot plum jam into sterilized jars, roll up, turn upside down, wrap and cool in this state. Put the cooled jam for storage.
Fruit Facts About Plum Jam
- To make the plum jam thick, you should cover the plum with sugar and wait a couple of hours for the juice to release. Then you will not need to add water to the jam during cooking. Also, at the end of cooking, the jam should be checked for thickness: drip a small amount of jam on a saucer and cool slightly. If the jam does not flow when the saucer is turned over, the jam will be fully cooked.- If the jam does not thicken, you can add jelly - both during cooking and by opening a jar of jam: pour the jam into a saucepan, add jelly and boil for a couple of minutes.
- To taste, add 1 teaspoon of cinnamon, dried ginger or cardamom 10 minutes before the jam ends.
- Can be welded plum chocolate jam - for 1 kilogram of plums, a tile of 50 grams is required.
- For making jam use dense, ripe plums... Overripe fruits contain few gelling substances (pectin), so the jam will turn out to be liquid. A homogeneous mass (without rubbing through a sieve) is obtained by kneading the plums with a blender. This can be done both when the plums are raw and when the jam is cooked.
- To keep the plum jam natural color, the taste and aroma of it can be boiled down (i.e., part of the liquid) without sugar: pour the halves of the plums with a small amount of water and boil for 5 minutes. Then grind with a blender and, stirring, cook over low heat for 40 minutes. Add sugar, stir and cook for 15 minutes with constant stirring.
- Proportions plums and sugar for jam: for 1 kilogram of sour plums, take 1 kilogram of sugar, for sweet fruits, reduce the sugar rate to 600 grams per kilogram. If the jam is cooked directly to the table, and not for future use, at the end of cooking (10 minutes before the end), 50 grams of butter can be added to 1 kilogram of plums (it will give the product a delicate taste) and a teaspoon without top of vanilla sugar.
- Readiness plum jam is checked by putting a teaspoon on a plate - the jam should not spread.
- After boiling in plum jam, heat-resistant vitamins: K (improves blood composition) and P (strengthens the walls of blood vessels). The pectins contained in the product help to eliminate cholesterol and other harmful substances.
- Calorie content plum jam on average 250 kcal / 100 grams.
- Opened jar of plum jam keep in a refrigerator. Unopened cans are stored for up to 3 years in a cool, dark place.