Ingredients
| Ingredient | Quantity |
|---|---|
| Plums | 15 kg |
| Sugar | 400 g |
| Lemon Juice | 1 |
Instructions
-
Prepare the Plums:
Start by thoroughly washing the plums under cold running water. After removing the pits, you should be left with approximately 1 kg of plum pulp. -
Cooking the Jam:
Place the prepared plums into a large pot. Add the sugar and lemon juice, then begin cooking over low heat. Stir occasionally to prevent the jam from sticking to the bottom of the pot. -
Simmer Until Thickened:
Continue simmering the mixture, stirring occasionally, for about an hour. You want the jam to thicken properly. To check its consistency, perform the “plate test.” Place a teaspoon of the jam on a small plate and allow it to cool for a moment. Tilt the plate—if the jam runs slowly, it’s ready. -
Jar the Jam:
Once the jam has reached the desired thickness, pour it while still hot into pre-sterilized jars. Seal the jars immediately. -
Create a Vacuum Seal:
After sealing, flip the jars upside down on a clean dish towel while they’re still hot. Leave them to cool in this position—this process helps form a vacuum seal. -
Check the Seal:
Once the jars are cooled, check the seal. If you press the center of the lid and hear a “click-clack” sound, the vacuum hasn’t formed, and the jam should not be consumed.
Storage:
Once sealed correctly, the jam can be stored in a cool, dark place. If the vacuum hasn’t formed, it is best to refrigerate and consume promptly.
Enjoy your homemade plum jam as a delightful spread on toast, as a topping for desserts, or as an accompaniment to cheeses!
