Jam peeled plums

Ingredients:

400 g plum

600 g sugar

1 glass water

Not yet ripe plums to report in boiling water so that they were covered, remove one at a time, peel and put in cold water. When all the plums will be cleared, cover with cold water and put in a cool place (even ice) for 12 hours. The next day remove the plums in a colander or sieve and let dry; to prepare the syrup, add the plums and cook over low heat, removing the foam. When the foam is no longer going to appear, the jam is ready. Cool and put in jars.