Sauce-jam "Mac-mak"

Category: Sauces
Sauce-jam "Mac-mak"


Plum 1 kg
Sugar 800-900 g

Cooking method

  • Break the plum into 2 halves, remove the stone. This is important, that is, there can be any variety (I buy a sweet one), but the seed should separate well.
  • Cover the plum with sugar. Stir and leave for 1 hour until juice is released. Stir occasionally. If not much juice comes out, add 1/2 glass of water. I try not to add, because we need to get a thick consistency in the output.
  • Bring the jam to a boil, remove the foam and cook without a lid, stirring for the first 20 minutes over medium heat, the last 20 minutes over low heat.
  • Sauce-jam "Mac-mak"
  • Once, about 2 years ago, we went to the dacha in late autumn. By that time, the summer cottage season had already been closed. We took with them sausages and plum jam for tea. But unexpectedly, the child asked for jam and said that he would make "mac-mac". Since then, we stopped eating sausages, but plum jam, code-named "poppy-poppy", remained instead of sauce for meat, fried potatoes, pasta, dumplings, etc.
  • Try it, maybe you will like it.

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The photo is wonderful, and the hand reaches for the spoon. I would now screw up the whole vase, without meat, potatoes, mkaron ...... If you take only half of sugar, what will be the result?
Tatyana, help yourself! You can probably half. I have a sweet tooth, so I almost never reduce it. And it is better stored with sugar.

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