Autumn is here: this is how you can easily make delicious plum jam yourself

2021-08-30T13:28:31.445Z

The plum season calls for boiling down the delicious fruits and making plum jam out of them. It's really easy with this quick recipe.

The plum season calls for boiling down the delicious fruits and making plum jam out of them.

It's really easy with this quick recipe.

Who doesn't love

to enjoy

homemade jams, jams

and the like on their breakfast rolls? What was still part of the standard kitchen repertoire at Grandma * is no longer so common these days. Making jam and co. Yourself has recently been back in fashion. You know exactly what's in it, you can use fruit from your own garden and it still tastes best when you make it yourself. What puts most people off: the rather long preparation time. A

classic plum jam

you can boil it down for several hours.

If you don't have that much time, you can simply modify the recipe as follows.

Strictly speaking, it is then no longer puree, but a jam - traditionally, plum puree is cooked without adding any gelling agent and with a lower proportion of sugar.

But that

shouldn't detract

from the enjoyment of the quick plum

jam.

It tastes just as good as grandma's cooked it for hours.

Try it!

Feast on:

Plum dachi with coffee: With this simple recipe you can make a classic cake.

Blitz recipe for simple plum jam: the ingredients

Servings: For 6 small jam jars

1200 g plums or plums (pitted)
1 pack of preserving sugar 1: 2 or 1: 1
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon clove powder, alternatively 2 whole cloves

Plums or plums?

It is often assumed that plums and plums are the same thing, just with different names.

In fact, they are different, related fruits.

Here's how you can tell them apart:

Plums

are larger and evenly round.

Plums

are smaller and oval.

You can use both in this recipe for mus, but plums are a bit more suitable because they are juicier.

Also interesting:

This is why you should always freeze jam in the future.

Quick recipe for plum jam: just make it yourself

Wash and stone the plums or plums.

Here you will find tips on pitting.

Put half of the preserving sugar, cinnamon, cardamom and cloves in a bowl and mix everything together.

Put the pitted plums or plums in a bowl and mix them finely with the hand blender.

Stir the mixture of preserving sugar and spices into the plum mixture.

Put everything in a sufficiently large saucepan and cook it over high heat, stirring constantly.

Then add the second half of the preserving sugar and stir it in.

Let simmer for another 2-3 minutes, stirring constantly.

Use a funnel and a ladle to pour the plum jam into the prepared (that means: rinsed or boiled hot) preserving jars.

Fill the jars to the brim, screw the lid on and turn the jar upside down (attention: hot, use a pot holder!).

Let the plum jam cool down.

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Twelve speed levels ensure that you can reliably mix and puree everything from soups and shakes to nuts and herbs.