Seedless prune jam for winter

1. Sterilize the jars. You can do this in any convenient and familiar way. In principle, it will be enough to thoroughly wash the cans using baking soda, and then scald the cans with boiling water. After you need to dry the jars - the jam is decomposed into dry jars. About the volume of cans... In total, 700-800 grams of jam are obtained from the specified number of products, respectively, 2-3 small cans will be needed. We also prepare the lids.

2. We sort through the prunes, tear off the stems, cut out the damaged places if available, although, of course, ideally, fruits without flaws are taken - ripe, but whole and firm. I wash the prunes in a colander, wait for the water to flow, put them on a clean dry towel, press its edge on top to absorb the remaining moisture. Next, cut the prunes in half and extract the bones. Each half is cut in half again lengthwise to make long quarters. We put them in an enameled pan (you can also use a stainless steel pan).

3. Top the prunes with granulated sugar. If desired, you can take a larger amount of it, but even with this jam it turns out delicious and is stored for a long time (although in a refrigerator or cellar), although with a pronounced sourness. Leave the prunes in sugar for 2 hours at room temperature. During this time, the fruits will release juice.

4. When the specified time has passed, mix the contents of the pan and put it on medium heat. Bring to a boil, stir so that all the sugar crystals dissolve (if they have not yet had time to dissolve in 2 hours of standing). Pour lemon juice (freshly squeezed), pour sea salt - literally a pinch. Add sea salt if desired - it will give a subtle, subtle and interesting note to the taste of the finished jam. Mix everything well and reduce the heat to a minimum.

5. Cook the jam for 20-25 minutes until it begins to thicken. When this happens, we put the hot jam in prepared sterile jars, hermetically close with sterile lids. Turn the jars upside down, cover with a towel and let the jam cool to room temperature. After we remove the finished jam for permanent storage in the refrigerator or cellar.

Everything is ready!