Delicious and healthy homemade marmalade can be made from plums.
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To do this, select only ripe plums and wash them. Then separate the flesh from the seeds and knead properly. For each kilogram of drain, add 200 g of finely chopped ripe apples and 200 g of water. Apples will give marmalade a unique taste. Sometimes, instead of apples, white currants are used. Next, this mass is thoroughly mixed and rubbed through a sieve.
500 g of sugar is added per kilogram to the resulting consistency and mixed. Spread in a special container for cooking, wide aluminum basins are ideally suited for this. Then put on a slow fire and boil until a dense dense mass, which when stirred will not stick to the bottom of the container.
The mass is spread on a baking sheet in a small layer, approximately 2 cm thick, covered with gauze and dried under the influence of sunlight. When the mass hardens, it is cut into cubes and sprinkled with powdered sugar. Marmalade is ready to eat.
Marmalade can also be spread out in glass jars, covered with thick paper and tied. As such, it can be stored for a long time in a cool place.
Marmalade can also be made from apples alone. To do this, apples cut in half without a core are poured with water and boiled until completely softened. Then they are also ground through a sieve. Sugar is added to the puree in a 1: 1 ratio and boiled over low heat, stirring constantly, until the mass thickens. The mass is laid out on a dish moistened with cold water, and put in a warm place for 2 days. Next, cut it into strips and roll in icing sugar. Marmalade is stored in a cool, dry place in glass jars tightly closed with lids.