We will prepare this plum jam according to an old traditional and proven recipe, with very little sugar, without preservatives and other artificial additives. And it is stored without problems for a year or more.
5 kg of ripe pitted plums
750 kg of sugar (150 g goes to 1 kg of plums)
cinnamon, to taste
a little clove
2 bags of vanilla sugar.
- First remove the stones from the plums, put them in a small bowl, add sugar (a row of sugar – a row of plums), and leave them to stand for a few hours (preferably overnight).
- Transfer the plums with the already melted sugar to a wider pot and cook over medium heat for about 3 hours, stirring constantly so that they do not burn – especially before the end of cooking.
- Cook over a moderate heat to simmer gently, until the jam gets such a density that it is difficult to return, when we pull the bottom of the pot with a food processor.
- Towards the end add cinnamon, cloves and vanilla.
- When it is cooked, and while it is still boiling on the fire, pour the jam almost to the top into clean, dry and warm jars.
- Close them well with a lid, immediately turn them upside down and leave them to stand for several hours at room temperature.
Tip with this recipe
* The easiest way to check if it is cooked is to take out a few tablespoons of jam and cool it on a plate. When you drag that spoon over the jam, there should be a trace on the plate that does not connect. If the opposite happens, it is a sign that the jam is still rare, so continue cooking until it boils.
* In order not to crack, the jars must be warm before pouring the hot jam. You can add 1 tablespoon of hot jam to each one first, and when they are cloudy, the jars are ready to be filled without risk.
Or here’s an even better way: I wash the jars well, and then while cooking the jam I turn each glass jar (without lid) on the stove top, at a temperature of up to 100 ° C. Minimum half an hour (I leave them for 2-3 hours, just until the jam is cooked). This way we sterilized them, and they are warm, so they won’t crack. We pour hot jam into them and immediately close with a lid. Sterilization is complete. Turn them upside down, leave for a couple of hours to cool to room temperature.
We store in a cool and dark place for more than a year.