Plum jam with rum raisins
20 servings
30 minutes
If you ordered jam in a 19th century teahouse, they would certainly ask you: would you like Kiev or French? Kiev dry jam is candied fruit, that is, candied fruit. And French jam was called liquid jam , with syrup and berries. However, sometimes the berries were boiled down in the process, and the jam was strained until smooth - such jam was called confiture.
1
Place the raisins in a bowl and pour rum over them. Remove the pits from the plums, cut the fruits in half, transfer to a pot, and sprinkle with sugar.
- Dark raisins: 300 g
- Rum: 70 ml
- Plums: 2 kg
- Sugar: 2 kg
2
Mix the plums and let them sit for 2 hours to release their juice.
3
Place the pot with plums on the fire, bring the contents to a boil, then reduce the heat to medium. Skim off the foam.
4
After 1 hour of boiling, add raisins soaked in rum to the jam, stir and cook for another 45-50 minutes until the syrup thickens.
- Dark raisins: 300 g
- Rum: 70 ml
5
Spread the finished jam into sterilized jars and seal them. The jam is ready after cooling, but it's better to save it for winter.