Plum sweet, even too sweet, so I of sugar gave only half a kilo one kilo of plums. And I advise you to be on the plum, which will make jam.

Plum wash, to drain the water and divide into slices, put in a bowl, preferably aluminum or stainless steel.

Each bowl sprinkle with sugar.

Here are my plum, which I already cut into slices smaller. Drain I was 5kg, so I took 2.5 kg of sugar

On top pour the rest measured for draining sugar. Leave on overnight if made this morning, at least for 3-4 hours to drain let the juice. If the sugar on top is not melted, that's OK, tilt your dishes, and see if there is already juice. Put on average, or even below average fire, while not stirring, and bring to a boil, boil five minutes and set aside. Leave our jams to cool down. And repeat the same procedure until boiling. And so 2-4 times, depending on the juiciness of your plums.

Ask why so much suffering? First, no suffering, important not to forget that you have on the plate is cooked jam. And secondly, and most importantly, that the jam had a burnt color and taste. For the last time a sprig of mint and a cinnamon stick link (if You don't like spice, this time to miss)

And gently pushing the paddle under the jam, and put on the fire. After boiling, cook for 15 minutes, pull out the spices, and put in sterilized jars. Banks I sterilized in the microwave. I have included 5 half liter, and for five minutes. Not immediately removed, and just open the oven, so the banks are cooled down a bit, otherwise you can get burned.