Yellow Plum Jam
6 servings
30 minutes
Yellow plum jam is a sunny gift of Russian cuisine, infused with a delicate sweet-sour harmony. Its origins trace back to ancient traditions of home preservation when housewives aimed to save the harvest for winter by turning fruits into fragrant treats. Yellow plums add softness and a light caramel note to the jam, while the method of repeated steeping in syrup makes the fruits almost transparent and rich in sweetness. This jam perfectly complements fresh bread, pancakes, or croissants and can also be used in baking and desserts. It not only decorates the table but also warms the soul, awakening memories of warm summer days.
1
Wash the not fully ripe plums, poke them in several places with a thin wooden skewer, and place them in a pot.
- Plums: 1 kg
2
Put sugar in the pot, add water, stir, and boil the syrup.
- Sugar: 1.5 kg
- Water: 2 glasss
3
Pour hot syrup over the prepared plums and leave for a day. On the second day, drain the syrup, boil it, and pour it over the plums again. On the third day, cook the plums in the same syrup until ready.
- Plums: 1 kg