Seedless plum jam for winter

Step-by-step cooking

1. Step 1:

   

   How to make jam from plums for the winter? Prepare the products. Plum for making jam is better to use sweet varieties and well ripe. Perfect for such a billet, homemade plum, blackthorn. If the plum is very sweet, then you can reduce the amount of sugar.

2. Step 2:

   

   Pick the fruits, remove the twigs, leaves, rotten berries. Rinse the drain under running water, then flip it into a colander and let the water drain.

3. Step 3:

   

   Pour boiling water over the plum, and then immediately lower it into cold water. From the temperature difference, it will be easy to remove the skin from the fruit. First, cut each plum into two halves, remove the stone, then carefully remove the skin from each. Put the peeled fruits in a bowl. Using a blender, grind them into a homogeneous mass. You can use a conventional meat grinder.

5. Step 4:

   

   Add sugar to the plum mass. Mix it up. Put the mass on the fire. If the mixture is very thick, you can add quite a bit of water so that the plums do not start to burn to the bottom of the dishes. Bring the mixture to a boil, then turn down the heat. With constant stirring, boil the mass until tender, 30 minutes is enough to get a thick jam.

6. Step 5:

   

   You can check readiness in a simple old-fashioned way "drop by drop". To do this, take a little mass and drop it on a plate. If it does not spread over the plate when it tilts, then the jam is ready. If you want to get a more liquid jam consistency, then boil the mass for less time.

7. Step 6:

   

   Pre-rinse the jars with soda solution and sterilize in one of any ways: on a steam bath, in the oven or in the microwave. The lids to them are also washed, boiled and dried. Arrange the hot jam in jars, tighten the lids. Let the jam cool at room temperature. Remove the jars of jam from the plum for storage in the pantry for the winter. And you can immediately serve it to the table. Bon appetit!