Write a comment
Plum Jam without Pits
These yellow fruits, even when fully ripe, remain quite sour. But with them, you can make a wonderful plum jam without pits, which has an unusual consistency resembling marmalade.
Preparation Time: 9 hours.
Caloric Value: 196 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- whole plums - 600 g (after removing pits - 500 g);
- white sugar - 500 g (calculated based on the quantity of pitted plums in a 1 : 1 ratio).
Preparation
- Prepare the necessary components for making pitted plum jam.
- In boiling water, immerse the plums in small batches rather than all at once. Hold them there for about 5 minutes.
- Fish out the fruits that begin to float with a slotted spoon and place them in a separate container. By this time, the skin will start to crack and peel off.
- When the plums cool down enough to handle them without pain, squeeze out the pits and remove the skins. The process goes very easily and quickly. Although the shape suffers from such manipulations, it will not affect the final result. If there is a lot of juice released from the pulp, it can be poured off to adjust the thickness of the jam.
- Pour the processed fruits with sugar.
- Mix the ingredients.
- Place it over moderate heat and simmer for 5 minutes from the start of boiling. Gradually, foam will accumulate - it needs to be removed.
- Turn off the heat and let the jam infuse in the sweet syrup for 8 hours. Sterilize the glass containers together with the metal lids. 9. Boil the plums again, but this time for 25 minutes. Be sure to remove the foam that forms.
- Pour the boiling plum jam without pits into jars.
- After sealing, turn the jars upside down so that the lids receive additional thermal treatment. After 20 minutes, return the jar to its original position; it does not need to be wrapped in a towel.
Amber-sunny plum jam without pits has a distinctive smell and taste that is unmistakable. With such jam, even a simple bun will transform, and the liquid part of the jam, slightly diluted with water, will be useful for a glossy crust on pies.
Янтарно-солнечное варенье из алычи без косточек имеет специфический запах и вкус, который ни с чем не перепутаешь. С таким вареньем даже простая булочка преобразится, а для глянцевой корочки на пирогах пригодится жидкая часть варенья, немного разбавленная водой.
