Plum jam with walnuts
Category: Blanks
Ingredients
Plums 1 kg
Unpeeled lemon 1 pc.
Sugar 1 kg
Chopped walnuts 60 g
Cooking method

1. Divide each plum into two halves and free it from the stone, put the pulp in a saucepan. Squeeze the lemon, pour the juice over the plums; chop the lemon peel and, along with the plum seeds, pour into a small saucepan.
2. Pour the kernels, seeds and zest with water and bring everything to a boil. Reduce heat, close the saucepan and cook for 45 minutes, then pass it all through a fine sieve and pour the plums with the resulting mass.
3. Bring plums to a boil, reduce heat and simmer for about 5 minutes. Remove the pan from the heat, add sugar to it and stir to dissolve. Then add the walnuts. Cook the mass over high heat until it thickens. Remove the foam from the jam, fill the jars, close them with sealed lids.

Note
Walnuts and plums go perfectly with each other - the spicy nut flavor perfectly complements the sour taste of plums.

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NatalyaN
The second paragraph says: "Pour the kernels, bones and zest with water and bring everything to a boil."
Can you give more details? Kernels of what? Bones, I understand the drain, or not? And how much water?
Crochet
NatalyaN
Oops ... I almost missed the question ... "The monkey has become blind with his eyes in old age ..." ...
I copied the recipe word for word from the book, when I cooked the same questions myself ... I did this: I put the seeds from plums, seeds from lemons (there is a lot of pectin in them), etc. in the book about the amount of water. it is not said, I decided to pour at my discretion, poured 0.5 liters, as for me that is the same ...
NatalyaN
Krosh, thanks.
himichka
Maybe I'm asking the wrong question, but why pour so much water into the jam?

I am always surprised by such "infusions". Here I cooked cherry plum jam, with about 2 kg

cherry plum poured about a liter of liquid, cooked the compote several times later.

Initially, I made syrup from 1 glass of water and 1 kg of sugar.

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