Plum jam in five minutes

First, rinse the plum in running water, remove the leaves and stems. Using a sharp knife, separate the bones from the pulp, cutting the plum into two halves. By the way, the bones are well separated from the pulp of ripe and even overripe fruits, but they will turn out to be jam rather than jam. After that, cover the plums with sugar and leave for a few hours, preferably overnight. During this time, they will release juice and become firmer.

Put the dishes with the mass on high heat and, bringing to a boil, cook for 5 minutes over medium heat. Remove the plums from the heat and cool slightly. Then put the mass back on the fire, only it is no longer necessary to cook, it is enough to bring it to a boil. The finished jam is still hot poured into sterilized jars and rolled up with lids. It is better to store it in the refrigerator or basement, where it will not be exposed to light and heat.