Plums, are not only very tasty and sweet fruit, when mature, but they also have a color. As such, they make a very tasty jam with a fantastic pink-red, transparent color!
The process is so simple, that in a little time we have a spicy, red, light jam for the first meal of the day. Our breakfast!
Enjoy the almost ethereal flavor and you will feel very proud to make your own jam, so much better than those you buy, which are laden with sweeteners, for my taste.
The process is so simple, that in a little time we have a spicy, red, light jam for the first meal of the day. Our breakfast!
Enjoy the almost ethereal flavor and you will feel very proud to make your own jam, so much better than those you buy, which are laden with sweeteners, for my taste.
| work: 00h:15′ | time: 01h:45′ | very easy: |
Ingredients (∼2 jars, 250 gr/ 8.8 oz each)
|
In medium saucepan, place the plums and cover with water. Simmer over low heat for 30'-45'. |
 When they are cooked well and the amount of water is reduced, remove from heat. |
With a slotted spoon remove to a bowl and remove all kernels. The juice is left in the pot, you will need it to boil the pulp again. If necessary cut the flesh of the plum into smaller pieces. Pour the pulp back into the pot. |
Add the vinegar… |
 …the sugar… |
…and the spices. Stir gently and let it boil over low heat for 30'-45', until all the juices of fruits are absorbed and jam thickens. Taste the jam density in a saucer. |
SterilizationWash jars and lids thoroughly with warm soapy water.Place a new, clean kitchen cloth at the bottom of the pot. Add water to cover. Boil for 10′. |
 Remove carefully the sterilized jars from hot water with forceps and place them onto a clean kitchen towel with the opening downwards, to cool. Fill with the hot jam to 1 cm/ 0.4″ below the rim of the jar. Clean the rim of the jar, wetting a towel in sterile water, and screw the lids. |
