Plum jam

Ingredients
plum
Method
Selects ripe, even overripe plums (if they have damaged parts, they are removed). Washed and boiled in very little water, maybe just without water in their own juice. Rub through a sieve or colander to remove skins and stones. The resulting slurry is concentrated in large shallow pans with constant stirring with a wooden paddle. Stirring, until done with the blade groove joins slowly. Then marmalade enough compressed and received brilliance. The finished jam is still hot pour into dry containers. Leave open a few days to catch the crust, then closes. Store in dry and cool place. At the end of cooking and Jam can be added sugar - usually up to 25% by weight of the finished product.
Containers:
Difficulty
Difficult
Tested
0 users
Author
vg
01 Dec 2002

Comments

not worth it.

recipe is appropriate for diabetics / not only /. Of 5 kg plums put 1 tsp baking soda and half a cup of water. The finished jam is placed in jars that were sterilized in 15 minutes.