Pitted Plum Jam for Winter
The tastiest plum jam — make a batch for tea time! This pitted plum jam is easy to put up. The recipe uses less sugar than usual and keeps the finished jam in the fridge or cellar — somewhere cold. It comes out just as delicious that way, but a touch better for you. Lemon juice adds a bright tang, and a little sea salt makes the flavor more delicate and refined — though you can leave the salt out if you'd rather.
Adela♥♥
Recipe author
Pitted Plum Jam for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
2 g
Fats 1 %
1 g
Carbohydrates 96 %
66 g
262 kcal
GI:
64
/
0
/
36
- Sterilize the jars however you usually do. Really, it's enough to wash them well with baking soda and then scald them with boiling water. Dry them afterward — the jam goes into dry jars. As for size: this amount of fruit makes about 700–800 g of jam, so you'll need 2–3 small jars. Prepare the lids the same way. 2. Sort through the plums, pull off the stems, and cut away any bad spots — though ideally you'll use unblemished fruit that's ripe but still whole and firm. Wash the plums in a colander, let the water drain off, then lay them on a clean dry towel and press another edge of the towel on top to soak up the rest of the moisture. Cut each plum in half and remove the pit, then cut each half lengthwise again into long quarters. Put them in an enameled pot (stainless steel works too). 3. Cover the plums with the sugar. You can use more if you like, but even this amount makes a tasty jam that keeps well (in the fridge or cellar), if a bit tart. Leave the plums in the sugar for 2 hours at room temperature so they release their juice. 4. Once the time is up, stir the contents of the pot and set it over medium heat. Bring to a boil, stirring so all the sugar crystals dissolve (if they haven't already during the 2-hour rest). Pour in the freshly squeezed lemon juice and add a literal pinch of sea salt. The salt is optional — it lends a subtle, intriguing note to the finished jam. Stir well and turn the heat down to low. 5. Cook the jam for 20–25 minutes, until it starts to thicken. When it does, ladle the hot jam into the prepared sterilized jars and seal tightly with sterilized lids. Turn the jars upside down, cover with a towel, and let the jam cool to room temperature. Then move it to its permanent home in the fridge or cellar. All done!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Prunes - 227 kcal/100g
- Lemon juice - 16 kcal/100g
- Sea salt - 0 kcal/100g
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