Plum jam with citric acid

Name: Plum jam with citric acid
Total time: 1 h 15 min
Yield: 10
Ingredients: 0.5 teaspoon Lemon acid; 1 kg Sugar; 1 kg Plums; 0.5 cup Water

It will delight you on cold winter evenings! Sometimes you want to impress the guests who come to the holiday not with the usual cake from the store for such occasions, but with some kind of food prepared with your own hands, and even unusual. So, for a recent festival, I prepared plum jam from plums using a very simple culinary recipe. All the guests were delighted. If you want to amaze your loved ones and friends, follow the simple instructions.

99

19415

Elise Hamilton

Author of the recipe

Calories

439Kcal

Protein

0gram

Fat

0gram

Carbs

109gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

0.5teaspoon

1kg

1kg

0.5cup

Step-by-step preparation

Cooking time: 1 hr 15 mins

STEP 1
Ingredients.
STEP 2
Wash the plums and remove the pits.
STEP 3
Fill the plums with water and place on the stove.
STEP 4
Bring our mixture to a boil and cook the mixture for about 15-20 minutes.
STEP 5
After this time, pour a glass of sugar into the pan and mix everything. When the sugar dissolves, add another glass of sugar and so on.
STEP 6
After the entire kilogram of sugar has dissolved in our mass, cook our jam over medium heat, stirring, for about 40-45 minutes.
STEP 7
Approximately 5 minutes before the jam is ready, add citric acid.
STEP 8
When the plum jam is ready, pour it into clean jars and close the lids. Let it cool.
STEP 9
Bon appetit!

Comments on the recipe

Olya1989

30.09.2023

4.5

I really love jam, I especially like plum jam, I was looking for a suitable recipe for a very long time and finally found it, thank you for the excellent recipes, I’ll add a video

Tosha

30.09.2023

4.8

Thanks for the recipe, I really liked it)))

Valeria

30.09.2023

4.5

Tosha, very nice!

Snowstorm

30.09.2023

5

very simple! I was just about to make jam or preserves, I went to my favorite website in the preparation section - and decided to try this one. the result is excellent! My advice is to take plums that are already ripe, but not yet overripe, the “prune” variety - they have a soft skin. Although the “honey” ones should turn out well, their fruit skin is denser and will be felt in the jam.

Valeria

30.09.2023

4.9

Come again.

lelik1980

30.09.2023

4.9

Don't you have to peel the plums? she's rude...

Galina

30.09.2023

5

Tell me, please, why add acid, because plums are already sour?!