Here are the plums I took for jam. They are dense and sweet. Have a drain to remove twigs, wash them, put in a colander to drain the water. Plum take strong, not creased, not broken. Thoroughly rejected damaged fruit. Cut in half and remove the seeds from them. Put chopped plums in Tolstoganova pan or basin, such as cooking used)) from above we fall asleep sugar and leave overnight, covering with a towel.

In the morning put the saucepan on the fire (the drain has to let the juice, I have not seen in the photo, but from the bottom the juice is there, just not all the sugar is joined to the reaction)

Wait for boiling. After boiling proverjaem on medium heat for 10 minutes, skim off the foam and turn off. Remove from heat, cover with a towel. Cool. When cooled completely - again. Boil - boil on the heat for 5-7 minutes. Jam spoon, it is desirable not to stir, so as not to damage the berries. The jam in the pan should gently shake in a circular motion, but gently, so as not to pour out all. Off. Remove from the heat. Cover with a towel. Cool.

Collect spices for Mulled wine) (sorry, forgot to capture the ginger))) I'll Show it with zest)

Here is the zest of lemon and orange and ginger. All the spices to the dry mix. WARNING! JAM WITH CAUTION FOR ALLERGY SUFFERERS, CHILDREN AND PEOPLE WITH PROBLEMS WITH THE GASTROINTESTINAL TRACT.

Here and brandy)))

Put it on the stove until boiling third time. When boiling jam, proverjaem it on medium heat, shaking occasionally, for 20 minutes. Then add the spices, have gently stir with a spoon to let the spices spread over the syrup. After 5 minutes of spice - infused cognac)) the smells... they're really drunk... Again mix gently. Boil for another 5 minutes. Shake. Reduce the heat to small, and not turning off the gas, pour jam in sterilized jars. Close lids. I put the jars upside down, and cover with a warm something to cool down.

Enjoy your tea!

)