EXCELLENT! Look no further - this is the best recipe for PLUM Jam!
This dark purple preserve has a wonderfully fruity taste using chef's old fashioned recipe.
Cut up plums or use canned (really, I would only use fresh but canned should work)
Cook into a mush, about 15 minutes, cook the pits seperately in water then add the juice to the fruit pulp.
Or put it all in without cuttinf up and get the pits out when it turns to a mush.
Measure the liquid or know your pot so you can easily guess how much you have.
In the big pot put:
454 grams or 1 pound of crystal sugar for each 20 ounces or 2 1/2 cups liquid.
Bring to boil to setting point, 15 minutes. See video if not sure.
Some people as pectin or some such, but I don't need to.
Have your jars boiling for steralizing and put the Jam in the jars.
Homemade is the best! PLUM JAM , 梅果酱， 梅果醬， Atasco del ciruelo, بلوم JAM، बेर का जैम, বরই জ্যাম, PLUM JAM, Повидлом, Pruimenjam, Pflaumenmus, שזיף JAM, 梅ジャム、
3 окт 2024
