Plum jam on Kvittin

Step-by-step cooking

1. Step 1:

   

   Choose ripe plums, without damage, with an easily separated bone. The taste can be different, according to preference. I took the Prunes.

2. Step 2:

   

   Prepare the jars: - Rinse with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on 150 degrees, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

3. Step 3:

   

   Wash the plums, separate the stone and be sure to weigh. The calculation of sugar and Quintin will depend on this. / 1 bag of Kvittin per 1kg of fruit + 1kg of sugar. The exception is cherries and cherries: 2 bags of Kvittin per 1 kg of fruit + 1.2 kg of sugar. So the manufacturer recommends. / Immediately weigh and prepare the required amount of sugar.

4. Step 4:

   

   Chop the prepared plums into puree using a blender or meat grinder. You can take a large grid or, like me, an average one. It won't affect the taste.

5. Step 5:

   

   It is good to use a wide cooking basin. Sprinkle the puree on top with Kvittin gelling agent and mix. If you want to cook a thicker jam, jam or jam - add the juice of 1 lemon. / I added 0.5 lemon juice to my taste, a little less/. Constantly stirring, bring the puree to a boil.

6. Step 6:

   

   As soon as it boils strongly, while continuing to stir, enter the appropriate dose of sugar and continue to cook.

8. Step 7:

   

   Cooked on high heat. And this is perhaps the only "jam" that is convenient to stir with a whisk. When the mass boils again, cook for 5 minutes without stopping stirring.

9. Step 8:

   

   Then remove from the plate, shaking the pelvis to drive the foam to the center and be sure to remove it.

10. Step 9:

    

    There is a lot of foam.

11. Step 10:

    

    Hot ready-made confiture will be liquid, viscous. Immediately pour into warm, dry, sterile jars.

12. Step 11:

    

    Twist with sterile lids, turn over and leave to cool under a "fur coat". With 2kg of cream, about 2,600 liters of jam turned out./Almost 6 cans of 0.5 liters./When shooting, I cooked thicker, but the volume turns out to be almost the same: 3 cans - 0,5 , 1 - 0,720 , 1 - 0,350 and a little on trial in a bowl. In portions, I indicate the number of cans that are convenient for bottling in my family.

13. Step 12:

    

    The cooled confiture becomes thick, but spreads freely. I added lemon juice and 1 pack more Quittin than the manufacturer recommends. When I cooked it exactly following their recommendations, it turned out to be also delicious, but thinner, about like jam jelly. Therefore, the density can be adjusted to suit your taste and need.