Pitted plum jam recipe
The pitted plum jam recipe is known to many, but not everyone knows that it can be made even tastier. There are already a lot, just a huge number of recipes for various dishes, compotes and jams from everything that can grow in the country.
What plum is needed?
Overripe plums will not work either. It seems to many that they are the sweetest. No, they, of course, can taste sweet, but the jam will give a little rot. If you see such fruits, then it is better to throw them on the ground: let them rot and enrich the earth with nutrients.
Never use unripe fruit! There were cases when the still very greenish fruits of plums and cherries (especially with seeds), from which compotes and preserves were cooked, led to poisoning. The seeds and unripe fruits contain hydrocyanic acid!
Choose plums without signs of insect larvae living inside the fruit. Examine each fruit: are there any holes on it? Usually, the peel of the fruit gives off a kind of resin if the cover is suddenly damaged. When the larva gnaws the shell of the fruit, a small hole and a little light yellow resin will remain on it.
Fruit jam, as they say, "with meat", will have a changed taste. The feces of the larvae and the larvae themselves, living inside, make the fruit and everything that is prepared from them bitter.
Pick fruits away from the roads. Believe me, the taste of the fruits growing near the roadway is completely different, not to mention the harm to health. Exhaust gases and gasoline residues contain substances that make fruits and berries taste bitter, with a metallic taste. Such fruits cannot be eaten in any form.
Even if one car passes by the plum tree in a day, the fruits still absorb and accumulate all sorts of heavy metals and other compounds harmful to the body!
So, the plums should be:
- ripe;
- grown away from roads;
- without larvae.
Cooking jam
You can get a truly delicious dessert only by following all the rules of preparation.
What do we need
Before making the pitted plum jam, we need to prepare everything we need for this:
- A kilogram of plum fruit.
- A kilogram of sugar (better than beet sugar).
- Containers for plums, sugar and jam.
- A glass of clean water.
The container in which to cook must be enameled. If cooked in bare metal, the taste can spoil. Aluminum - you can.
We take out the bones
Before removing the seeds, the plum must be thoroughly washed. The seeds can be removed with a small knife, carefully cutting the fruit in half. Special accessories are now on sale for quick pitting of various fruits. In recipes plum jam pitted, usually indicate that it is best with a knife. We put the halves of the plums in one container, and the seeds are at your discretion.
Do not break the plum with your hands. Thus, it will be difficult to remove the stone, and the fruit will be remembered. Plum jam will be like jam. Also, do not use a knife that is too large, or the likelihood that you will get hurt will be higher.
Cooking syrup
Take a glass of water and pour it into an enamel container. Pour all the sugar there. The fire should be medium, as it will cook for a long time over too low a heat, and will burn out on a strong one. When preparing the syrup, you must gently stir the contents. Reduce heat if you see the syrup starting to burn on the sides of the pan.
Cooking dessert
Remove the syrup from the heat, let it cool a little. We take the very halves of the fruit that we freed from the seeds and fill it with syrup. We leave it for about two or three hours. This is necessary for the fruit to give juice.
Put the plums in syrup on the fire again. Over high heat, bring to a boil and stir. Turn off the fire, stir. Now all this must be left for about ten hours. During this time, the plums are better saturated with syrup. After this time, put on fire again and bring to a boil. And so twice. The third time we put on a slow fire and stir. The seedless plum jam will be ready soon. Turn off, the jam should cool slightly. Can be distributed to banks.
To check the quality, you need to take a drop on a spoon and drop it on the table: it should spread out immediately.
We cool and pour
Also a point worthy of attention. You can put the jam in jars of different sizes, but they should be practically sterile. Both cans and lids. Cans and lids can be rolled or with clips, but it is also acceptable to use threaded. If you serve jam on the table, then before that pour the required amount into a beautiful cup.
Do not put jam in jars when it is cold. The jam should be still hot. When the jam begins to cool in a hermetically sealed jar, then practically a vacuum forms inside. This will help keep the jam for a long time.