Seedless plum jam

Seedless plum jam

Jam from plums according to this recipe is thick, fragrant and very tasty. It can be spread on bread, served with various desserts, and can be used for filling in sweet pastries. A real delicacy from a minimum of simple products!

Step by step cooking recipe

Sort the plums, remove the stalks, rinse under running water and drain in a colander. To easily remove the skin from the fruit, pour boiling water over the plums and immediately lower them into cold water. Cut the plums in half, remove the pits and remove the skin. Blend the plum pulp with a blender into a smooth puree.

Add sugar, spices (optional), mix and over high heat, stirring, bring to a boil. If necessary, you can add a small amount of water. Then reduce the heat and boil the plum mass to the desired consistency (about 30 minutes).

Pour the hot jam into small sterile jars, seal tightly and cool at room temperature. In winter, store plum jam in a cool, dark place.

Photo: Sea Wave,

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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