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Plum jam with pits for the winter
Sour-sweet, not at all cloying balls of yellow plum, sealed in plum jam for the winter, are pleasant to bite into and feel the juicy pulp under the bursting skin. However, to maintain the shape of the fruits, it will take some effort, but it's worth it.
For this jam, you need to choose plums that are not fully ripe, with a firm pulp. Ripe fruits will break down immediately, turning into a meaty mash of pits and skins. As a precaution, each plum should be pricked beforehand, and the heat treatment should be very controlled, with large intervals of time.
Caloric value: 189 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- yellow plum (red will also work) - 500 g;
- white sugar - 450 g;
- water - 70 ml.
Preparation
- Prepare the ingredients for making plum jam with pits for the winter. Wash and sort the plums, excluding overripe and damaged fruits.
- Prick the fruits in several places with a toothpick or a thick needle.
- Dissolve the sugar in water. It seems that there is very little liquid, but you should not add more, as the plum will release its juice, and the sugar will begin to melt when heated, increasing the liquid volume.
- Boil the syrup for a couple of minutes.
- Pour it over the plums. Leave the fruits in this state for 2 hours.
- After this time, the berries will soften slightly, and the amount of liquid will increase. Place the mixture over heat and bring it only to a boil, then turn off the stove. Let the plums sit for another 2 hours. During this time, sterilize the jars for sealing.
- Turn the medium heat back on. This time, boil the plums for 5 minutes, removing the froth that forms.
- The syrup will become clear during this time - the main thing is not to overcook the fruits.
- Fill the jars with jam to the top.
- Seal with lids and turn the jar upside down, wrapping it in a thick towel. In a hot water bath, the plums should sit for no more than 2 hours to maintain their shape.
- For storage, the plum jam with pits for the winter can be left in the apartment, but a cooler place is ideal. In both cases, do not keep the sealed jar containing pits for more than a year. The pleasant fresh taste with a moderate acidity and the summery sunny color of the fruits will remind you of warm days.
Enjoy your meal!
