Seedless yellow plum jam for winter

Spicy and fragrant yellow plum jam! Fragrant, thick, rich jam is great for tea drinking! It is cooked simply and easily, perfectly stored without a refrigerator. I recommend this preparation for cooking!

Natalia Tsybulskaya

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 55 g

222 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 1 d

Step 1:
How to make yellow plum jam? Prepare all the necessary products. The main thing, of course, is plum - it should be ripe. Sugar I took the usual white sugar, but you can use both cane and coconut sugar. Cane sugar will give the finished jam a caramel flavor, and coconut - coconut flavor.
Step 2:
Wash the plum well, dry it.
Step 3:
Remove the seeds from the plum by cutting it into halves. If the plum is large, then you can cut it into slices. Put the plums in a bowl with a thick bottom - in such utensils it is best to cook jam so that it does not burn.
Step 4:
Fill the sliced plums with sugar, cover with a lid and leave for 8-10 hours so that the fruit gives juice. The infusion time can be longer, up to 1 day.
Step 5:
Juicy plum will release a lot of juice. Lovers of spicy jam can now add some seasonings and spices to the jam: cinnamon, cloves and vanilla will be appropriate for this jam. All these spices can be either ground or in general, but in this case, do not forget to remove the pods, sticks and buds from the jam at the end of cooking. Put the jam on a low heat and cook for 20 minutes, constantly removing the resulting foam. Then remove from heat and cool.
Step 6:
Put the jam on the fire again, bring it to a boil again and cook over low heat for another 20 minutes. Cool the jam again. Of course, jam can be put into jars and hot, but if it is already cooled down, it will be thicker.
Step 7:
Sterilize the jars in any convenient way. You can put cans of water in the microwave for 5-7 minutes, or in the oven for 20-25 minutes, or simply sterilize them over steam. It is enough to boil the lids for about 5 minutes. Arrange the jam in jars and close tightly with screw lids or roll up. Such a billet does not require sterilization, but it is perfectly stored in normal room conditions.
Step 8:
The jam turns out thick: suitable for use in baking, can be served as topping for pancakes or ice cream, or just for a family tea party. Bon appetit!