We have a long time in the garden grew plum trees(the name of the variety was never known, the fruits of medium size, with a blue, sort of haze-wrapped, skin, yellow juicy pulp and small bone) and there were so many of them in some years that there is nowhere to put it. We made a variety of preparations - we cooked the jam from the sinks, made a thick juice, more like a sauce, and just dried a part of the plums, peeling them off the pits. Since the whole crop, while the fruit was still hard, could not be recycled, part of the plums was overripe, the flesh became honey, and the peel was thinned to such an extent that even with the slightest touch it was torn - from such fruits we made the pastille.
Houses in those years have always been jam from plums, and harvested so much that they did not eat for a year.
Jam from plums with a blue skin turns out very beautiful burgundy color, the main thing it to not digest, differently it can turn to brown shapeless substance.
I suggest one of the options, how to cook jam from plums.
On a kilo of plums without pits we take a kilotwo hundred sugar. Cooking takes place in 3 stages, with a break of several hours (at least 8). So you can safely leave the basin with the undercooked jam for the night and in the morning of the next day to cook, and then close for storage.
The cooking technology is as follows:My fruits, remove the stones. We prepare the syrup from two glasses of water and 800 grams of sugar (we bring it, stirring, until boiling and boil until slightly gusty), fill it with a sink (hot) and leave it at least for a night to soak. The next day we put the pellet on the fire, heat it to a boil, and, without cooking further, remove it from the fire. In this syrup of plum let it stand until evening, and put it on the fire again and bring it to a boil, leave it - let it stay there until morning. And for the third time, do the same, with the only difference being that from the remaining 400 grams of sugar to a glass of water, cook the syrup and pour into the bulk with the plum, bring it to the boil. Everything - jam from the plum for this recipe is ready, it remains to expand on sterilized jars and close for storage.
I also liked to make jam from plums - beforeas it did not do, but then I saw the original recipe - let me think, I'll try to do it - and did not regret, but how it goes with pancakes - just the flight! Nuance is one - try not to leave for a moment at the time of sugar filling, as jam is much thicker than jam from plums and if you are distracted - it will burn instantly and all the labors will fail.
And the recipe is - take a kilogram of ripe plums andkilogram of sugar, half a cup of water and a half teaspoon of citric acid. Do not try to do a lot at once - the quality will get worse, better, if you like, cook in several receptions. (By the way, with the jam from the plums the same story - more than 2 kg at a time I do not advise cooking).
So, the sequence of actions is this:well-washed plums are separated from the bones, pour the water into the cooking jam and pour the prepared plums there, bring to a boil, and while without sugar, cook for 15 minutes over a fairly large fire, stirring. Sugar will be added in portions (this is an important condition, so I advise you to comply). We pour first one glass of sugar, when it dissolves, we pour the next one and so, stirring, pour out a whole kilogram of sugar with a wooden spatula. Foam, which is formed during boiling over medium heat, is removed. Until the jam is cooked, about 40 minutes are cooked, the syrup turns thick, and should drain with a continuous thin thread. Add the citric acid for 5 minutes before the end of cooking.
After you pour out a hot jam insterilized hot jars (you get about a liter at the output, better prepare small jars), wrap them before cooling down and then store in a dark place. During the standing time, jam will become a jelly. The color of properly cooked jam is amazing!
I hope you will like these blanks from the plum!
