My Magiun

 Ingredients: Sweet and ripe red plums

The plums are thoroughly washed, ensuring that any impurities are removed. After cleaning them, we carefully remove the pits and place them in a pot for jam or a large cauldron, depending on the amount of plums we have. It is important that the plums are fresh and well-ripened to obtain a high-quality jam. Once arranged, we put them on low heat, stirring occasionally until they start to boil and soften enough.

After the plums have boiled and turned into a homogeneous paste, we turn off the stove and let them cool slightly. To achieve a fine texture, we pass the plums through a sieve, as grandma used to do, but I prefer to use a meat grinder to mash them. This method ensures a uniform consistency and an intense flavor.

After obtaining the plum puree, we put it back in our pot or cauldron and continue boiling, making sure to stir constantly to prevent sticking. Usually, when making jam, we have a large quantity of plums, so it is easier to move outside, where we can use a cauldron with a fire underneath. However, considering modernizations, today we can prepare jam in the kitchen, either on the stove or in the oven.

So, after grinding the plums, we transfer them to a tall pot and place them in the oven at a temperature of 190°C (375°F). The oven rack should be set to the lowest position to ensure even cooking. It is essential to stir the jam occasionally to avoid forming a burnt crust on the surface.

Sometimes, when I don’t have time to attend to the jam during the day, I choose to put it in the oven at night at a very low temperature, letting it simmer slowly until morning. In this case, I occasionally wake up to stir, ensuring that no burnt film forms.

After about 7-8 hours of cooking in the oven, we let the jam cool. When it is cold, we check the consistency: if the wooden spoon we used for stirring stands upright in the jam, then it is ready. It is important that there are no traces of liquid left in the jam, otherwise there is a risk of it spoiling in jars during winter.

If we notice that the plums are not ripe enough or do not have adequate sweetness, we can add about 100 grams of sugar for each kilogram of mashed plums and continue cooking just like with the unsweetened ones. Personally, I prefer not to add sugar, believing that a natural jam is the best, but everyone can prepare it according to their own preferences. Enjoy, and I savor it simply with a spoon!

 Tags:  tomatoes plum gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes