Each family has its own secrets of cooking this delicious winter harvesting, some do it with bones, others without, and others by means of sterilization, three cooking, well, we offer you the easiest option. So, if you have all the right products, you can start cooking superdeserta called plum jam!
Ingredients for jam of plum:
- Cherry plum yellow 1 kg
- Sugar 1 kg
- Purified water 100 milliliters
Kitchen knife, cutting board, wooden kitchen spoon, deep enamel bowl, deep stainless steel saucepan, cooker, glass half-liter or liter jar - much needed, skimmer, a metal screw (with rubber band) cover - as necessary, kitchen sponge, watering can with a wide throat, ladle, kitchen towel, blanket, deep bowl, a tablespoon.
Cooking jam of plum:
Step 1: Prepare the plum.
To start iterate ripe but firm plum, removing damaged fruit in the end I have to stay only one kilogram of berries.
Then thoroughly rinse them under cold running streams of water, dry them with paper kitchen towels, a sharp kitchen knife cut each into 2 equal halves, remove them from the bones and flesh we shift into a deep enamel bowl.
Step 2: insist plum.
Then fall asleep sugar plum, gently mix of wooden kitchen spoon until smooth and leave at room temperature few hours, to let pieces of fruit juice. Periodically, a sweet mixture is loosened to quickly dissolve most of the sugar. If time is running out, you can tighten the bowl with plastic wrap and infuse these ingredients in a cool place 12 hours without disturbing.
Step 3: Prepare inventory.
No minute do not lose until slacking plums in a bowl, check the banks, as well as metal caps for rust, cracks, nicks, and other damage. Then wash all the necessary dishes under warm water with a soft kitchen sponge, baking soda or dish detergent with a minimum of chemicals. After this small dishes, such as caps, spoons, forks, boil in a small saucepan and leave it to use, and banks sterilize any convenient way and put on the table.
Step 4: cook jam plum.
After the required time we shift the present, along with plum juice precipitated and remains unmelted sugar in a deep stainless steel saucepan. Put it on a medium heat and as soon as the liquid starts pobulkivat, reduce it to the minimum level. Boil the jam for 30 minutes, stirring constantly with a wooden kitchen spatula, and be sure to remove from its surface gathering white foam - curdled proteins that contribute to acidification blanks!
Step 5: canning jam plum.
When the jam is ready, using a watering can with a wide mouth, and ladle distribute hot sweet and sour mixture of sterilized jars, filling them almost to the top edge of the necks. Then cover with their pure metal, the best hot lids tightly and clog if they screw - using kitchen towels, if the usual with a rubber band - using a special key for preservation.
Overturn the glass container upside down and check for leaks. If the air is coming out, close them tightly. No bubbles? Then everything is fine! Put the jars on the floor down the lids, cover with a warm blanket, so that not a single gap remains, and quenched conservation without sharp changes in temperature during the 2-3 days. After this jam can be put in a cool place, where it can easily be stored 8-9 months or on demand, a great option: cellar, storage room or basement.
Step 6: Post plum jam.
Jam made of plum, like any other, is served at room temperature in a specially designed for this purpose bowl as dessert.
Also, very often it is used as a layer or a filling for cakes buns, rolls, cakes, pastries, cakes, biscuits or as a supplement to other goodies, such as mousse, ice cream, soufflés, rice pudding or the one you like more. Enjoy a tasty and useful workpiece!
Tips to the recipe:
- Banks and cover can be sterilized in several ways in microwave oven or on the old-fashioned kettle;
- During cooking in a jam, you can add a little cinnamon, vanilla sugar or lemon or orange peel;
- Sugar and water syrup can be boiled and then just pour the hot sweet liquid prepared plum, so she let the juice much faster;
- If the plums are very sweet, you can reduce the amount of sugar to 700-800 grams and increase the weight of the water to 200-250 milliliters.