Yellow plum jam for winter without seeds

In order to make jam, it is best to choose ripe yellow plums without any spoiled or rotten areas. Next, the fruit must be properly rinsed in cold running water and dried, spread out on a baking sheet, after laying a thick paper towel to absorb the water.

Next, place the washed dry plums in a large saucepan with a thick bottom (so that the jam does not burn) and pour in a little water at room temperature. Put a saucepan with plums on a small fire and warm up the fruit until the plums break and the bones separate. Next, remove the pan from the heat and remove all the bones.

Then put the pan with the plums back on the stove and pour in the fine sugar. Over moderate heat, stirring constantly with a spatula or a large spoon in a saucepan until the sugar is completely dissolved.

Add ground cinnamon to the plum and mix well with the rest of the ingredients. Cinnamon will give the finished jam a piquant taste and an appetizing aroma.

Next, cook the jam until it thickens to the desired consistency. You can check the readiness of the jam by simply dropping it on a plate - if a drop of jam has not spread, then the jam is ready and the pan can be removed from the fire. If the drop spreads and does not keep its shape, then you should continue to cook plums.

In advance or while the jam is being cooked, prepare the container for jam rolling. Rinse the glass jars well inside with baking soda. Then sterilize the jars over steam or in the oven. Separately boil the lids to them.

Pour the ready-made hot jam from yellow plums into glass sterilized jars and immediately roll up the lids tightly.

Put the jars upside down on a horizontal surface and wrap them with a warm blanket. Leave the jam jars to cool completely, after which they can be moved to a dark, cool place for storage for a year.

Successful preparations!