Plum jam

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Recipe Plum jam from of 07-09-2016 [Updated on 08-09-2016]

The plum jam surprised me, when I prepared it I was a little skeptical, not believing it could meet my tastes, then curiosity came forward and luckily I made it. In the last few weeks, I've been playing my grandmother duck with all the preserves I'm preparing, just a pity that time is short. Anyway, the Plum jam today is really delicious, spread on rusks for breakfast or spoonfuls in Greek yogurt managed to amaze me, its slightly sour vein in fact is one of the things I like most, promoted in practice;) The recipe as usual is very simple, so if you like prgne, you just have to try to make it, a kiss and good afternoon; *

  • Doses for 3 jars approx:


How to make plum jam

Wash the plums very well under running water.
Cut them in half and remove the stones.

Put them in a thick-bottomed pan with the sugar and the lemon juice and grated rind and start cooking.

Stir often and, if a little light foam forms on the surface, remove it with a skimmer (in this way the jam will be nice and clear).

After about 40 minutes, blend with the blender.

If it seems to you that the consistency is the right one, do the saucer test to check. Extend the cooking up to 50-60 minutes, if necessary.
Once ready, put it in sterilized jars.

Close the caps, turn them upside down and let them cool completely in this position, then check that the vacuum has formed (pressing the center of the lid you will not hear the click-clack).
You can keep the plum jam in the pantry for up to 4-6 months (if you pasteurize the jars, even up to 10-12 months), once opened, keep the jar in the fridge and consume within 7-10 days.

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