This year the plums are few and all different... I cook from here such+ yellow very small, but wildly sweet

In the end, goes in a circle one and a half kg. Sugar mix gently with plums, cleaned from bones.

You need to bring to a boil, but do not boil... Start with a big plum to separate the skin, I always remove the fork and to the side. Hold the jam on the fire, remove the warblers and let cool.

Aroma spreads unbelievable... Meanwhile, prepare jars. Jam bring to boil again, add Melissa. She gives a gentle touch, but it is necessary before to close the banks to remove the anise. For if he insists, you will give you a strong taste of the medicine from the throat... And we just want the flavor... Thin and delicate;)

All. Hot jam pour into clean jars. Close and cool. Jam is preserved perfectly only in a family where there is no tooth!!! So, Bon appetit!