Plum jam from pitted plums for the winter - 4 cooking recipes

In general, seedless plum jam is made more often than pitted plum jam. It is very troublesome to deal with large bones in this dessert. Moreover, the second option involves cooking the whole plums. And they are quite large. So if you are concerned about finding a good recipe, land in this category and you will definitely find what you need!)

Plums have one very important and useful feature in cooking - they gel perfectly. Prunes are especially good in this regard. In addition, this berry has many colors that are pleasing to the eye: yellow, red, purple, green, pink, black. They can be combined with each other to create interesting combinations. It is clear that this is not very important for home preparations, but still.

Before cooking, plums must be washed. Then use a knife to cut in half and remove the pit. Further cutting depends on the chosen recipe for plum jam. You can leave the halves, you can cut them into two or more parts. Classic - halves, but this is a matter of taste.

Usually plums are covered with sugar in a one to one ratio. And they wait for it to release juice and for some of the sugar to dissolve in it. At this stage, begin cooking, which can last up to one hour. The time depends on the type of plum. For ripe prunes, for example, it will take about forty minutes. To prevent the fruits from losing their shape, it is not recommended to stir the jam. The main thing is to make sure it doesn’t burn, and to skim off the foam.

When hot, seedless plum jam is rolled into jars. Having reached winter, it gels even more and turns into a tasty treat. They can be used to fill pies, pies, prepare desserts, layer cakes and pastries. And what a taste of tea with it!