Plum jam

Category: Blanks

Ingredients
Plum (pitted weight)	1 kg.
Sugar	1 kg.
Lemon acid	1/2 tsp
Water	1/2 tbsp.

Cooking method

Wash the plum, peel it, if large, then cut it into quarters.
Pour water into the bottom of a heavy-bottomed saucepan and pour out the plum. If the plum is very overripe, then the water should be reduced to almost 1-2 tbsp. l.
Bring to a boil and cook for 15 minutes, stirring occasionally, over high heat.
Reduce the temperature, but the mass should not stop boiling. Problend, but you don't have to, at your discretion.
Then add a glass of sugar, without reducing the heat, so as not to interrupt the boil, when the sugar dissolves, add the next glass, and so pour the whole kilogram into the glass.
Cook the jam over medium heat, skim often and stir until tender, 40-45 minutes.
Add citric acid 5 minutes before the end of cooking.
Pour jam hot into sterile jars.
Roll up with boiled lids, and, turning upside down, wrap until cool.
It is not recommended to shake jars of jam in order not to interfere with the "gelation".
In order to show the density of the jam, I left it on the table in the evening, in the morning it had already thickened a lot.
And this jam is already three years old, and it has not gone down, that's how thick it is.

The dish is designed for

5 jars of 250 ml.

Note

Do not cook more than 1 kg of plums at a time. Firstly, it is much easier to cook this way, and secondly, it turns out thicker.
Ready-made jam behaves perfectly in any baked goods without adding a thickener, both for internal use and for external use.