Plum jam

Delicious Plum Jam Recipe - A Winter Delight

A well-made plum jam is a treasure in every jar, capable of bringing a touch of joy to your table on chilly winter days. This traditional recipe, full of flavor and history, will transform your ripe plums into a treat that can be enjoyed both on its own and as an ingredient in various desserts. Let's get started!

Preparation time: 12 hours + 9 hours of cooking
Total time: Approximately 21 hours
Number of servings: 11 jars of 800 g (or 18 small jars)

Ingredients:
- 6 kg of plum pulp (pitted plums, preferably ripe but slightly green)
- 2.5 kg of sugar

Necessary utensils:
- A large cauldron or a heavy-bottomed pot
- A wooden spoon for stirring
- Sterilized jars (preferably 800 g and some small ones)
- A plate for testing the jam's consistency

Brief history of plum jam
Plum jam is a traditional recipe found in many cultures, appreciated not only for its flavor but also for its durability. In times gone by, jam was an ingenious way to preserve fruits, ensuring a source of vitamins and energy throughout the winter. Each housewife had her own recipe, and the secret often lies in the exact proportions of sugar and fruit, as well as in the preparation technique.

Step by step for perfect plum jam

1. Preparing the fruit:
- Wash the plums well and remove the pits. It is important to use quality, ripe plums that are not too soft to achieve a pleasant texture in the jam.
- Cut the plums into smaller pieces to facilitate the cooking process.

2. Alternating plums with sugar:
- In a large cauldron or heavy-bottomed pot, layer a layer of plums followed by a layer of sugar. Continue alternating layers until all the plums and sugar are used.
- It is recommended to let the mixture sit in the refrigerator for 12 hours (ideally 18 hours) for the sugar to extract the juice from the plums and form a natural syrup.

3. Boiling the jam:
- After the resting time, take the cauldron out of the refrigerator and place it on low heat. It is essential to stir the jam constantly, especially at the beginning, to prevent sticking and burning.
- Once the mixture starts to boil, remove the foam that forms on the surface to achieve a clear and uniform jam.

4. Testing the consistency:
- After about 9 hours of cooking, you can start testing the jam. Take a teaspoon of jam and place it on a plate. If it does not spread, it is a sign that it is ready.

5. Bottling the jam:
- When the jam is hot, start pouring it into sterilized jars. Fill the jars to the brim, leaving a little space for expansion.
- Place the lid on each jar and turn them upside down to create a natural vacuum. Leave them like this until the next day, then store them in the pantry.

Practical tips
- Sugar: You can adjust the amount of sugar based on the natural sweetness of the plums, but do not go below 2 kg to ensure proper preservation.
- Cooking: Use a heavy-bottomed pot for even heat distribution, minimizing the risk of burning.
- Spiced version: If you want a more aromatic jam, you can add cinnamon or cloves during boiling.
- Jars: Make sure the jars are completely sterilized to prevent mold.

How to serve plum jam
Plum jam is perfect to be enjoyed on a slice of toasted bread with fresh butter or as a filling in cakes and tarts. It also pairs wonderfully with a warm tea or as a topping for pancakes.

Frequently asked questions
- Can I use canned plums? It is not recommended, as canned plums already have added sugar and preservatives.
- How do I know when the jam is ready? The plate test with a spoon is the simplest way to check the consistency. The jam is ready when it does not spread.

Calories and nutritional benefits
Plum jam is a rich source of fiber and antioxidants, benefiting digestive health and helping to maintain optimal immunity. However, considering the sugar content, it should be consumed in moderation.

Conclusion
Making plum jam is not only a pleasant activity but also an excellent way to preserve fruits from the garden. With a few simple ingredients and a little time, you can create a delicious plum jam that will leave you with pleasant memories and bring a smile to your face every time you enjoy it. Enjoy!

Plum pulp is layered with sugar, alternating the plums with sugar, in a large cauldron. If you don’t have a cauldron, place the plums in a pot with a thicker bottom or put the pot on a thick board. The sugared plums should be refrigerated for at least 12 hours; I left them for 18 hours. After the plums have been soaked in sugar, we put them on low heat. You need to be careful to always stir the plum jam. The pot must be monitored constantly, especially at the beginning until it comes to a boil, and you need to remove the foam that forms. Let it cook until the plum jam thickens; I left it for about 9 hours. Place a teaspoon of plum jam on a plate, and if it doesn’t spread on the plate, it means it is done. While the plum jam is hot, pour it into jars. Let it cool slightly, put on the lid, and turn the jar upside down. Leave it until the next day, and then store it in the pantry. It is enjoyed in winter with tea or in good pastries. I ended up with 4 jars of 800 grams of plum jam and 7 small ones. Enjoy your meal! You can use this plum jam both for making desserts or serve it as is.

 Ingredients: 6 kg of plum pulp (that is, plums without the pit) 2.5 kg of sugar

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