Plum perfectly is suitable for jams, jam and jam. Jam turns out saturated, toothsome and fragrant. Also it can be applied as a stuffing to pastries or to decoration of desserts.
It is required to you
- - soft plum of 2 kg;
- - sugar of 1 kg;
- - almonds 1/2 of the article;
- - juice of a lemon of 1 tablespoon.
Instruction
1. Fill in almonds with boiled water and leave for 30 minutes then clean kernels from a brown peel. As a result white nutlets have to turn out. Crumb them, but not strongly small, put on a baking tray and dry in an oven till ruddy color.
2. Wash out plums under flowing water, halve everyone, remove stones. Fill up with sugar, add lemon juice, mix. Cover and leave for the night.
3. Next day you cook jam on strong fire of 10 minutes from the moment of boiling, then lower fire to a minimum and you cook 40 minutes, constantly stirring slowly that fruits didn't burn. Then add the crushed almonds and in 5 minutes remove from fire.
4. Sterilize banks. Spread out hot jam on sterile banks, close plastic covers or roll up. Leave at the room temperature at 1 day, then remove on storage to the dark cool place or in the fridge.
5. There is one more interesting option of preparation of plum and almonds. Peel almonds, fry in an oven. Halve plums and remove stones. Insert almonds into one half of plum (instead of a stone) and cover with the soulmate. Accurately put such fruits in a pan densely to each other.
6. Prepare syrup: Part 1 kilogram of sugar with 2 glasses of water, bring to the boil and add 1 tablespoon of vanilla sugar, you cook 10 minutes. Fill in plums with the prepared syrup and leave for the night. Next day bring syrup with plums to the boil and you cook 5 minutes, leave for cooling for 4-5 hours. During cooking disturb accurately. Then spread out on jars and roll up.