Competently made plums jam keeps in itself aroma and taste inherent in these fruits and also their useful properties are the vitamins and acids necessary in the winter. Rules which should be observed when cooking will allow to receive the tasty and stored long product.
It is required to you
- - 1 kilogram of plums;
- - 1.2-1.5 kilograms of sugar (depending on acid of fruits);
- - 2 glasses of water.
Instruction
1. Wash up plums in cold water, let's it flow down and remove tails. It is better not to use crumpled and bruise fruits. Large plums can just be divided a knife and to remove a stone. In this case it isn't necessary to lower fruits in boiled water. A wooden stick (toothpick) pin each plum in two-three places, put in a colander and place in the container with hot water (temperature of 70-80 degrees) for 3-5 minutes. The plums are softer, the less time is necessary on scalding. As a result too rigid fruits will a little be softened and won't boil soft.
2. Syrup for jam cook from sugar and water. Sugar has to be dissolved completely. After boiling remove the appeared foam that syrup was clean and transparent. In the syrup removed from fire fill up plums and leave for 3-4 hours. Syrup has to cover fruits surely completely.
3. After that you cook jam on average fire until ready, carefully scumming. It is undesirable to stir it and that didn't scorch, it is the best of all to remove periodically a basin from fire and to stir up it several times.
4. If fruits too gentle and soft, quickly boil soft, technology of preparation a bit different. Having filled in fruits with syrup, leave them for 7-8 hours. Then merge syrup, boil and again mature in it plums the same time. Only after that cook longer jam to full readiness.
5. Understand whether jam is ready, about several signs are possible: - foam isn't formed any more; - plums gain transparency and are completely shipped in syrup. - the jam droplet poured on a saucer keeps the form and when cooling quickly gets denser; - on a surface of the cooling-down jam the light plenochka appears.