Servings: 20 100 g each
Ingredients
- 2 kg plum without pips
- 1 kg sugar
Instructions
- Remove the pits from the plums. If the plums come from a shop, the pits can be taken immediately, as no one has taken freshly picked plums to the shop. If fresh, it would be wise to leave them for half a day or overnight before pitting them, as it is much easier to take out the pits and there is no 'meat' left on the pit.
- Pour the sugar over the plums and leave them for 5-6 hours to allow the liquid to settle. Can be left overnight.
- Drain the resulting liquid and boil for about 15 minutes. Then add the plums and cook for a good half hour.
- Pour into clean, heated jars. Screw on the lids and invert. When cool, place in the pantry. Or eat immediately. This yielded almost 2 litres of jam.
Išbandei šį receptą?Parašyk mums kaip sekėsi!
