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Wash the plums and remove the seeds.
Put them in the pan in which the jam will be made and put the sugar on them.
I put 2 kg in two pans and after it dropped they went into one.
He lets his juice be left overnight.
The next day it is boiled on high heat for 15 minutes, until the dice melt and on low heat for about 2 hours.
Stir occasionally and take the foam.
When it starts to thicken, put a board under the pan and stir often so that it doesn't stick.
Near the end, add the juice from a lemon.
When it has the desired consistency (I leave it until it decreases by half) to make the drop test.
When it is ready, leave it to cool, covering the pan with a towel soaked in cold water so as not to form a crust.
The jars are washed and sterilized in the oven.
When the jam is cold, put it in cold jars, put the lids, labels and in the pantry for storage.