This plum jam is filled with the warm aromas of spicy cinnamon and vanilla. The taste is not sugary, pleasant sweet and sour. First, plum jam is cooked with sugar, spices and lemon juice. And then, when it thickens, pieces of plumcot are added (crossed plums with apricots) or apricots. Thanks to this the way to cook the pieces of fruit do not lose their shape and look appetizingly. Preserve several jars of jam and in winter you You will enjoy the bright flavors of summer. Share with friends: 
Time: 2 hours. 5 minutes. Complexity: medium Quantity: 4 (230 ml.) cans The recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg strong ripe plums, cut into pieces of 2.5 cm. (with peeled)
- 2 and 1/4 Art. Sahara
- 2 vanilla pods cut lengthwise, then across
- 4 small cinnamon sticks
- 1 lemon
- 0.7 kg strong ripe plumkots or apricots cut into pieces of 2.5 cm. (with peel)
Recipes with similar ingredients: plums, sugar, vanilla pod, cinnamon, lemon, Apricots, plumcote
Recipe preparation:
- Get started with our walkthrough canning.
- Put plums, sugar, vanilla and cinnamon sticks in a large wide pan. Squeeze lemon juice and strain through a sieve in the pan. Heat on moderate heat, periodically stirring until sugar dissolves and the mixture boils, about 10 minutes.
- Reduce heat to medium and continue cooking, periodically stirring until the thermometer for caramel or deep fat shows temperature 104 ° C, about 30 minutes. To make sure the mixture reached the gelatinization temperature, put a little on the chilled plate and put in the freezer. The liquid should freeze; if not, continue cooking and repeat this test through A couple of minutes. Remove pan from heat and let cool for 30 minutes.
- In the meantime, sterilize four 240 ml cans. with lids.
- Return plum jam to medium heat. Stirring, bring to a boil, then add plumkots. Turn down the heat to medium and cook until they are soft, about 5 minutes. Get out cinnamon sticks.
- Fill the jars with jam, not topping 1 cm to the brim, then close the lids and preserve.
