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Plum jam without pits for the winter
During the fruit and berry ripening season, you should definitely prepare plum jam without pits for the winter. These fruits have a special property – they contain a lot of pectin, which perfectly gels the product, and therefore, the jam does not need to be boiled for long to achieve thickness, as the watery plum juice will turn into a dense jelly once cooled. Additionally, the winter preserves made from plums are endowed with a wonderful wine color and retain their natural aroma. If you don't know how to prepare plum jam without pits for the winter, then this recipe is for you.
Preparation time: 35 minutes.
Caloric content: 220 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- plums – 1 kg,
- white sugar – 1 kg,
- citric acid – 1/3 tsp.
Preparation
- Prepare the ingredients. If the plums are very sweet, you can reduce the amount of sugar by 100-150 grams, but then the jam will need to be boiled longer (for 5-10 minutes, depending on the variety).
- Wash the fruits well, wiping off the velvety dust on the skin. Cut large plums into 4 pieces, and smaller ones in half. Remove the pits.
- Next, divide the sugar into 4 parts – it will be added 4 times at 250 grams each. The container for the jam should have a thick bottom or a non-stick coating. Place some plums in this container.
- Lightly sprinkle them with the first 250 grams of sugar. The plums and sugar will be layered.
- Thus, layer all the plums, alternating them with sugar from the first batch.
- Place the mixture on the stove. Set the heat slightly above medium. After boiling, cook the plums for 5 minutes.
- Then add the second batch of sugar (the next 250 grams) and continue boiling.
- During the cooking process, a whitish foam will form – it needs to be removed using a spoon or a skimmer.
- When the jam boils for another 5 minutes, add the third portion of sugar and the citric acid (it is needed so that the jam does not crystallize later). Stir the jam, and if the foam appears again – collect it. Boil the plums for another 5 minutes.
- And finally, it’s time for the last addition of 250 grams of sugar and boiling the jam for another 5 minutes.
- To make sure that the plums are sufficiently cooked down, you can drop some jam onto a saucer and draw a line with the back of a spoon. If the line does not merge to the center and stays intact, the jelly foundation is ready. If necessary, you can continue cooking the mixture for another 5 minutes.
- Glass jars should be sterilized by any convenient method (for example, over steam), and the metal lids should be boiled for 5 minutes. Fill the jars with hot jam to the very top.
- Screw on the lids and check the sealing reliability by turning the jars upside down. Then return them to their original position and leave them to cool down. Plum jam without pits for the winter is ready.
The jam can be stored at room temperature for a whole year. If the jars are closed with plastic lids, the safety of the contents is guaranteed only in the refrigerator. This way, without gelatin or agar-agar, you get a wonderful plum delicacy, which is so nice to enjoy with tea on a winter evening.
