Seedless plum jam

My most favorite jam is plum seedless jam. Since childhood, I have loved him very much and was upset whenever he was not at home. I used this food both in its pure form and in its various variations. And now I would like to share with you a culinary recipe of my childhood. So, to begin with, we choose plums for the future delicacy. It should be a variety of plums with a well-separated bone from the pulp. After the right plums are selected, we thoroughly wash and dry them. Then we remove the stems, cut the plums in half and take out the seeds. When all the plums are prepared for further processing, pour the halves of the fruit with hot sugar syrup. How to make syrup? Very simple! Mix the water and sugar in a saucepan, put on medium heat and heat until all the sugar dissolves. Plum jam is cooked in three or four steps, alternating its cooking for 10 minutes with standing for 8 hours.
When we cooked the plums for the last time, let the jam cool down a little, and then put them in sterilized jars and close the lids.