Phenomenal plum jam as our grandmothers used to be prepared without preservatives and lemon, which is not needed. The jam is great, you will get a thick jam ideal for rolls, for strudels and pancakes, tart or as a spread over bread and toast, whatever. It only takes a little effort and patience and the product will be a great handiwork. See more about sterile jars here. Follow recipe.
Ingredients for: 3-4 medium-sized jars: simple, total time: 5 h
2 kg ripe plums
400-500 g sugar (depends on how sour/sweet the plums are)
1 dry vanilla pod and 1 cinnamon stick, optional
1 big oval roasting tin with lid (if you don’t have a lid, use 2 sheets of aluminum foil)
Preparation:
Clean the preserving jars (100 °C for about 10 min), and lids (cover them with boiling water).
Let them dry.
Cut the plums in half, pit them, cut in small pieces, place in a large tin/pan and mix with sugar.
Add the vanilla pod and cinnamon stick.
Cover with a lid and bake at 170 °C for about 30 min.
Remove the lid, stir and continue baking for 2 hours at 160 °C.
Put a wooden spoon between oven and door, so the steam can escape easily.
After 2 hours, reduce the heat again, this time 150 °C, and bake for another 2 hours.
Transfer your boiling hot jam to the jars using a funnel and screw the lids on.
Do you want to make strawberry jam or apricot?
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