Five-Minute Plum Jam
For everyone who loves plum jam! There's nothing better than a cup of tea with a spoonful of fragrant plum jam. Every cook has a tried-and-true plum jam recipe of their own, fussing over the fruit for hours to treat the family. The results are worth it, sure — but there's an easier way. Let me introduce you to quick "five-minute" plum jam.
Verunchik
Recipe author
Five-Minute Plum Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
40 g
161 kcal
GI:
15
/
0
/
85
- First, rinse the plums under running water and pull off any leaves and stems. With a sharp knife, halve each plum and remove the pit. The pits come away easily from ripe — even overripe — fruit, but very soft plums will give you more of a jam-like preserve than a chunky one. Cover the plums with the sugar and let them sit for a few hours, ideally overnight; they'll release their juice and firm up. Set the pot over high heat, bring it to a boil, then cook for 5 minutes over medium heat. Pull the plums off the heat and let them cool a little. Put the pot back on the heat, but this time you don't need to cook it — just bring it back to a boil. Ladle the jam into sterilized jars while it's still hot and seal with lids. It keeps best in the refrigerator or a cellar, away from light and heat.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla sugar - 379 kcal/100g
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