Plum is great for jams, marmalades and preserves. The jam is rich, tasty and aromatic. It can also be used as a filling for baking or for decorating desserts.
Pick your recipe
You will need
- - soft plum 2 kg;
- - sugar 1 kg;
- - Almonds 1/2 tbsp.;
- - lemon juice 1 tbsp
Instruction manual
1
Pour almonds with boiling water and leave for 30 minutes, then peel the kernels of brown peel. The result should be white nuts. Crush them, but not very finely, put on a baking sheet and dry in the oven until rosy.
2
Rinse the plums under running water, divide each in half, remove the seeds. Sprinkle with sugar, add lemon juice, mix. Cover and leave overnight.
3
The next day, cook the jam over high heat for 10 minutes from the moment of boiling, then reduce the heat to a minimum and cook for 40 minutes, stirring constantly so that the fruits do not burn. Then add chopped almonds and after 5 minutes remove from heat.
4
Sterilize the jars. Arrange the hot jam in sterile jars, cover with plastic lids or roll up. Leave at room temperature for 1 day, then store in a cool dark place or in the refrigerator.
5
There is another interesting option for making plums and almonds. Peel the almonds and fry in the oven. Divide the plums in half and remove the seeds. Insert almonds into one half of the plum (instead of the stone) and cover with the other half. Gently put such fruits in a saucepan tightly to each other.
6
Prepare syrup: dilute 1 kilogram of sugar with 2 cups of water, bring to a boil and add 1 tablespoon of vanilla sugar, cook for 10 minutes. Pour the plums with cooked syrup and leave overnight. The next day, bring the syrup with plums to a boil and cook for 5 minutes, leave to cool for 4-5 hours. Stir gently during cooking. Then put them in jars and roll them up.