Plum and apple jam for the winter
Plum and apple jam for the winter
Apple-plum jam has a wonderful aroma and beautiful color thanks to the pigments in the plum skins. It can be used as a filling for buns or as a layer for cake. It pairs perfectly with a slice of fresh bread spread with jam and a cup of aromatic tea. This wonderful jam is well worth making!
Ingredients
- 680 G peeled plums
- 100 G peeled apples
- 500 G granulated sugar
- 100 ml water
Instructions
- Prepare all the necessary components.
- Wash the plums thoroughly, cut them in half and remove the pits.
- Place the plums in a cooking pot, add water and steam under a lid until soft.
- Rub the hot puree through a colander.
- Wash the apples thoroughly, peel, remove the seeds and cut into slices.
- Place the apples in a stainless steel container, cover with a lid and cook until softened.
- Pass the hot puree through a colander again.
- Mix the plum mixture with the apple mixture.
- Cook until thickened, stirring thoroughly.
- Add granulated sugar. Boil the jam until ready.
- To check for doneness, drop a small amount of the mixture onto a cold glass saucer. If the drop doesn't spread and holds its shape, and hardens upon cooling, stop cooking. Cooking time for the jam should not exceed 45 minutes.
- Pour the prepared hot jam into sterile jars, but do not close them; leave until it hardens and a crust forms on the surface.
- Close the jars tightly and keep them in a cool, dry place.
Note
The following tips will help you when making jam:
When boiling plums, it's best to remove the plums with a slotted spoon and pour the water into a separate container. You can use it to make compote. Strain only the plums through a colander. This will thicken the mixture.
— During the cooking process, skim off the foam to make the jam more transparent.
— If you want a thicker jam, you can boil the apples with the peels on. If you strain the mixture through a colander or blend it, the peels won't be noticeable.
The color of the jam can vary depending on the fruit variety and cooking time. The longer it cooks, the darker the jam.
— For pureeing fruit, it's best to use a blender. You can also run the fruit through a meat grinder, removing the pits first.
