Plum jam
Category: Blanks
Ingredients
Plum 3 kg
Sugar 1 kg + 70 g
Cooking method

Once upon a time I found this recipe in a magazine, tried it and since then I have been doing it this way. The most delicious jam from the so-called \ "simple \" plum. So let's get started. We take out the seeds from the plum and put it on the lowest fire on the flame divider, or if it is not there, then add a little water to the very bottom so as not to burn. Bring to a boil and boil about one third. Add sugar (here I add another 70 grams, if someone likes it later, you can add more, this is already to your taste), boil for another 20-30 minutes and pour into cans. When it cools down for me, it can be turned upside down - it doesn't flow out, it's worth it.

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kolobok123
I make this recipe. Thank you. The density is right here.
solmazalla
Marisha Aleksevna, And in time, tell me, how much is boiled down? And what is the output of the finished jam? I was very attracted by the small amount of sugar in the recipe
Marisha Aleksevna
I can't say for sure about the time, but at least three hours. It should boil down by about one third. And you need to stir often. so as not to burn.
Marisha Aleksevna
: I would be glad if you like it. girl_curtsey:
solmazalla
Marisha AleksevnaThank you for your answer, I really love plum jam, and have not cooked for many years.
Happy Jam day to you, as our children say
Marisha Aleksevna
Thank you very much for your congratulations, I am very pleased.
Kokoschka
Marisha Aleksevna, happiness love health!
Marisha and from sour plums, so to speak, mongrels (collected from an abandoned plum) will work?
Ant
Regarding the plum pavidla .. I have the most substandard plums for it .. Basically, those in which the stone is not separated well .. Therefore, I always cook with seeds and be sure to rub it through a sieve. After two hours of boiling, the peel is so boiled that only bones remain in the sieve, everything else easily passes through the cells. And only then I add sugar. By the way, without it, it almost does not burn at all, but you need to mix it with it much more often.
Honestly, nobody likes me pavidlo, and I end up making plastic marmalade from it. Necessarily thin! layer on paper and dry in the oven for a couple of hours. I roll it up, sprinkle it with powder and cut it into candy. My daughter calls it plum gum.
Due to the fact that I further dry pavidlo, I put much less sugar in it, 300 grams per three kilos of plums. Only so that it is not completely sour. I made plastic marmalade from Pavidla completely without sugar - it turned out very sour, even sprinkling with powdered sugar does not help. But I like it .. And the other family members chose the sweeter option.
Thank you for creating a topic on stress-free plum processing. There is almost no fuss, and you can make a delicious dessert for the winter.
Happy Birthday to you.
Kokoschka
Ant, thanks for your post! My main goal is the filling for the gingerbread, since the jam is not going well with us!
I'll try the soft marmalade too!
Marisha Aleksevna
It will come out of any plum, we just love the "simple" plum very much and we all like this plum better.In winter, on a freshly baked humpback (I bake the bread myself, I have a bread baker) we spread butter, on top it is jam and with freshly brewed tea - delicious, no cakes, pastries are needed. thanks for the compliments
Marisha Aleksevna
Ant, once upon a time bought a special device to get seeds from plums and apricots, so there is no problem with that. You have an interesting recipe, you will have to try it too,

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