Blackberry jam jam

Plum jam To cook this jam you need to take fruit with an easily separable stone. It is removed by cutting the plum along the groove in half. The best variety of black-fruit varieties of plum is the old variety "Hungarian". It is most often used for cooking this kind of jam. Jam from the halves of the sludge is necessarily brewed in several stages, which makes it possible for the fruits to soak up the syrup and keep the shape. In addition to this method of packaging without sterilization, the ready-made jam in hot condition can be packaged in heated dry jars, covered with boiled tin lids, tightly closed, placed in a pan with water heated to 70 ° C and pasteurized at 90 ° C: l - 10 minutes, a capacity of 1 liter - 14 minutes. During pasteurization, the pan should be covered with a lid. The water level in it should be 3 cm below the top of the neck of the can. After pasteurization, the banks are finally corked.

Plum jam To cook this jam you need to take fruit with an easily separable stone. It is removed by cutting the plum along the groove in half. The best variety of black-fruit varieties of plum is the old variety "Hungarian". It is most often used for cooking this kind of jam. Jam from the halves of the sludge is necessarily brewed in several stages, which makes it possible for the fruits to soak up the syrup and keep the shape. In addition to this method of packaging without sterilization, the ready-made jam in hot condition can be packaged in heated dry jars, covered with boiled tin lids, tightly closed, placed in a pan with water heated to 70 ° C and pasteurized at 90 ° C: l - 10 minutes, a capacity of 1 liter - 14 minutes. During pasteurization, the pan should be covered with a lid. The water level in it should be 3 cm below the top of the neck of the can. After pasteurization, the banks are finally corked.

Ingredients:

• Plum 1000 g
• Water 375 ml
• Sugar 1300 g

Instructions

• Step 1 To prepare the jam, you need to take ripe plums with an easily separable stone (the best grade is "Hungarian"), sugar and water. In the recipe, the weight of the drains is already without pits (1 kg).
• Step 2 Sort the plums according to the degree of maturity and, after removing the stem, put it in a colander, wash it, drain it, cut it in half, and take out the bones.
• Step 3 Dissolve sugar in hot water, bring to a boil with constant stirring and boil for 2-3 minutes. Then the solution is filtered through a boiled flannel or a gauze folded in 3-4 layers and brought back to boiling.
• Step 4 Plum halves put in a saucepan, pour boiling sugar syrup and stand for 4 hours.
• Step 5 After the tasting, boil the plums on low heat for 10 minutes (counting from the start of boiling) and stand for 3 hours.
• Step 6 Put the dishes on the fire for another 10 minutes, and then remove and again withstand for 3 hours.
• Step 7 Cook the jam for 5 minutes, taking off the foam. In the prepared jam, the halves of the plums should be evenly distributed in the syrup. Allow to cool down in a froth, and then put it in dry jars, cover with boiled lids and cork.