Dieser Beitrag enthält Werbung – advertising.
During the summer I didn’t do any new innovative jams. I only produced some classic jams like:
- strawberries w/ raspberries
- apricots w/ red currants.
Both were made w/ preserving sugar (2:1).
So when summer slowly turns into autumn I thought about my jam production & decided to add another classic jam based on plums.
Voilà the results safely stored in jam jars!
(I got more than 3 jam jars full of plum delight…)
It’s one of these quick & dirty jams. Most of the work comes from preparing the plums.
…& don’t forget to clean the jam jars!
Let’s start!
These wonderful plums are washed & pitted & quartered.
Pls weigh exactly 1000 g out.
Add the preserving sugar (2:1) – it’s 500 g.
Cut a vanilla pod lengthwise & add to the mess.
Now mix & bring it to a boil in a pot. You may add 2 – 3 tbsp water (or even 4 – 5)… to start the boiling & dissolving process. Mix thoroughly when cooking & let it bubble for at least 3 – 5 min according to the advice of your preserving sugar provider.
The plum mess will turn red when ready!
— Don’t forget to discard the vanilla pod! —
Then fill it in the prepared jam jars, close the screwtop & put the jam jars upside down.
Done.
Enjoy!
- 1000 g plums (cleaned, pitted, quartered)
- 500 g preserving sugar (2:1)
- 1 vanilla pod
- 2-3 tbsp water
- Prepare 5 - 6 jars w/ csrewtop: washing, rinsing w/ hot resp. boiling water, drying w/ a fresh tea towel & storing them somewhere near you ready for use.
- Wash the plums, remove the pits & quarter each plum. The resulting heap of plums should be 1000 g almost exactly.
- Add preserving sugar. The version (2:1) means that you'll need 500 g preservign sugar for 1000 g fruit.
- Cut the vanilla pod lengthwise & add to the plum-sugar mess.
- Mix thoroughly, add 2 -3 tbsp water & bring to a boil.
- Cook at least for the minimum your preserving sugar demands... (about 3 - 5 min ususally!) Better let it cook for about 10 min until the plums start dissolving.
- Fill at once into the jars, close the screwtop & put the jars upsite down.
(Never mind. You may eat the leftover plums.) Water: You may also add 4-5 tbsp water, but not more. Cooking: The plums will need some time to get cooked, release their juice & change their colour to deep red. It doesn’t matter if the jam mess cooks for 3 - 5 min or for 10 min. You may double the amounts of fruit & preserving sugar.
Is there anything eft to mention? I don’t think so.
…well, you may substitute ground cinnamon for the vanilla pod.
The businesswoman w/ too many office hours thinks
That was really a quick process!
…& I may indulge in delicious plum toasts during many breakfasts!
