Plum jam

Description

Plum jam - a fragrant, dense, rich and very, very tasty) Cooked according to this recipe, it will be the best filling for pies and bagels, perfect for crepes and pancakes) Is the easiest way of cooking the jam. So it was prepared by my grandmother, mother and now I cook. All you need is a plum and quite a bit of sugar. In spite of this, it turns out very tasty and savory jam that pairs perfectly with a pastry)

Ingredients

Drain

9 kg
Sugar

400 g

Cooking

This I make plum jam)

Plum wash, peel and add to the pot. I was crushed. Add sugar. Usually for this amount of plums I put 1 Cup. But this time the plums were unripe and I added more sugar. Stir and let stand for 30-40 minutes. Plum is not very juicy, so the liquid will not be enough.

After this time put the saucepan on a slow fire. It is important! Time to stand out more juice and jam will not burn. That's how it looks after half an hour of cooking.

That's an hour. Fire I do more, and begin to stir more often.

Jam always cook on primarschule and in a thick-walled pan, which went to my husband's grandmother from her grandmother) I don't know what material it is made, but I love it to this pot)) you Can stir from time to time and not to stand all the time around the plate.

In about 3 hours the liquid will remain quite a bit, jam you can roll, and you can, like I did, boil down to desired consistency. Towards the end of cooking as much as the items remains) the Mass to become homogeneous and thick. The portion I cooked it for fillings in cakes, so I ovarial almost 6 hours. For pancakes and crepes are ideal jam that was cooked in two times less.