Jam from plums

"Hungarian", "Plum", "early maturity fruit", "Tula black", "Blue gift", "Amusing", "Cuban comet", "Yakhontova", "Opal"… anyway, treasures! The names of the best varieties of plums Central Russia speak for themselves. As expected, the treasures we store in the banks. Not in Swiss - glass. Let's cook plum jam!

Plum fruit unpretentious, rarely is it a bad harvest, so this jam from year to year may remain indispensable traditional delicacy. Especially when you consider its healing properties. Coumarins contained in the discharge, can prevent blood clots and to expand coronary vessels. This small fruit helps purify the blood and eliminate toxins. Plum is extremely rich in proteins, carbohydrates, dietary fibre, free organic acids, potassium, calcium, sodium, phosphorus, magnesium, chromium, zinc, iodine, manganese, copper, fluorine, provitamin a, vitamins B1, B2, B6, PP, C and E. note that vitamin P, which is contained in the fruit in large quantities, preserved by heat treatment.
For a fragrant, thick jam of any sort of good, but the taste of the blue plum is more saturated. With flavors you can experiment endlessly: pre-skip drain through a meat grinder, cooking fruit with seeds and without, you can stuff plum nuts, almonds, currants, Rowan, add the apples, cinnamon, vanilla, candied fruit, brandy... you Can even cook the plums in cocoa and get excellent dessert Plum in chocolate". For this delicacy in the syrup, add 10 tablespoons of cocoa powder (1 kilogram of sugar) and cook plum in this chocolate syrup. But it's all variations on a theme, all the same, we will start from the classic recipe.

Recipe for plum jam

Tip:the sweetness of the jam, adjust to your taste - for more acidic varieties add more sugar. Cooking jam is better in aluminum cookware. In containers of this material the burning jam is absolutely excluded. Copes with cooking jam from plums multivarka and bread.

Ingredients:
Plum - 2 kg
Sugar - 2 kg
Preparation:
Remove pits from plums and put the fruit in a container for jam. Pour a small amount of water, bring to boil and problemsabout 5-8 minutes. Take them out with a slotted spoon from the resulting broth.
In the remaining liquid to pour all the sugar and bring a lot to the boil.
As soon as the syrup starts well to boil, lower it plum. Boil the jam for 10 minutes and turn the heat off. Allow jam to stand for three hours.
Upon expiration of this time to do a ten-second stage cooking and again to turn off the jam. Again a break for three hours.

Tip:to cook until the syrup and cloves will not be similar to honey or marmalade. More advantageous jam will look in small jars.

The third approach is to boil the jam for 20 minutes, then pour into hot, dry jars. Jam roll up covers, and clean under a fur coat to cool down.
Bon appetit!

Videoretsept jam from plums