1 kg plums
400-500 g of sugar
1 tsp citric acid
optional: 3-4 grains cloves, cinnamon piece
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Washed and ripe plums cut into two and remove pits. Put it in the tray, which will be cooked jam and sprinkle with sugar. Stay a few hours or overnight. First option - put on the fire, add cloves and cinnamon sheet, neck 10-15 minutes, remove from heat and dovaryavat after 3-4 hours to the required density. Second option - once set fire to the neck as to achieve the required density - a drop of syrup, poured a tilted plate is retained without flows down. A few minutes before removing from heat and add the citric acid and the mixture was stirred well. hot jam is packed in preheated dry jars and capped. Turn with the caps down and left there until cool completely. Kept in the dark and cool place.