Yellow Plum Jam
Plum recipes for the winter for those who love this pectin-rich berry (or rather, this most popular stone fruit). Here you'll find many healthy plum recipes for the winter: compotes, preserves, jams...
- Yellow plum
- Granulated sugar
- Water
- Ground cinnamon
- Sort the plums, wash them, and remove the stems. Cut out any problem areas. There's no need to remove the pits. Place the plums in a large saucepan or a jam pot.
- Add water to the saucepan with the plums, bring to a boil and heat, stirring, over medium heat until the fruits burst, the pits separate and float to the surface.
- Remove the pits with a slotted spoon. Some pits may sink to the bottom, but you can easily fish them out with the same slotted spoon. You'll end up with just soft, pitted plum pulp in the saucepan.
- Add the sugar to the mixture, stir, and cook the jam over low heat, stirring constantly and skimming off any foam. Once the sugar has completely dissolved, add the cinnamon. To ensure it dissolves evenly throughout the mixture, mix it with a small amount of sugar beforehand.
- Increase the heat to medium and simmer the yellow plum jam until it thickens. To test it's done, pour a drop of jam onto a cold saucer; it shouldn't run. It will take about an hour to cook the plum jam.
- While the yellow plum jam is cooking, prepare the jars. Wash them thoroughly—preferably with baking soda—and sterilize them over steam, in the oven, or in the microwave—whichever method is most convenient for you. Boil the lids. Dry them.
- Pour the hot jam into the prepared, dry jars and seal. Let the jars sit upside down for 5-10 minutes, then turn them upside down and let them cool upright. Store in a cool, dry place.
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Plum jam is a favorite among many, but not everyone knows how to make it to the perfect consistency and taste. That's why we decided to share this wonderful, tried-and-true recipe! Of course, making plum jam, like any other, takes time, but the results are definitely worth it. Take a couple of hours in the summer, and then come winter you'll have a delicious treat on hand that you can eat plain or spread on a slice of fresh bread, savoring the aroma and reminiscing about your beloved dacha!
Yellow plum jam has a more delicate flavor than red or black plum jam. Many even prefer it, which is why we decided to share this recipe. Making yellow plum jam isn't difficult, so even less experienced cooks can tackle it. Those who aren't too experienced might be daunted by the length of the process, but there's no need to worry, as each batch requires boiling for five minutes. Only on the final day will you have to stand by the stove for half an hour. But the result is definitely worth it, as you can serve your homemade plum jam with tea—delicious and aromatic.
Plum jam has a pleasant, slightly tart flavor, making it a sure-fire hit with any sweet tooth. Enjoy it with a spoon, spread it on fresh bread, or add it to cottage cheese or porridge. Plum jam can also be used as a filling for open pies, whether shortbread or yeast-based. Incidentally, our grandmothers loved making these kinds of pies, and they'd be gone in minutes. So, plum jam is definitely worth making, especially if you have delicious plums from your garden.
