Marmalade plum jam
2 servings
75 minutes
Plum marmalade jam is a delightful treat inspired by classic French recipes. It combines the rich fruity sweet-sourness of ripe plums with subtle spicy notes of cinnamon and almond. A special cooking technique with the addition of pits gives the jam a natural thickness, while testing for pectin ensures the perfect texture. This jam can be served with baguette and butter, used as a filling for pastries, or added to desserts and cheeses. Its balanced flavor makes it a favorite delicacy during the autumn-winter period, filling the home with warm cozy aromas.
1
Cut the washed plums and remove the pits. Gather all the pits and tie them in a piece of cheesecloth. The pits will be boiled together to thicken the jam.
- Plums: 1.5 kg
- Cinnamon: to taste
2
Pour water over the plums. The riper the plums, the less water is needed.
- Water: 150 ml
3
Add the bones and a piece of cinnamon there. Bring to a boil and simmer on low heat, covered, for about half an hour. Juicy plums - longer.
- Cinnamon: to taste
4
Then remove the lid and boil on high heat for 5 minutes.
5
Pectin test. Mix 1 tsp of strong alcohol with 1 tsp of plum puree in a cup. If jelly-like clumps form after a minute, it's ready. Otherwise, boil for another 5-10 minutes and repeat the test.... You can skip this step.
6
Remove from heat, take out the bones, add cinnamon and sugar while stirring gradually.
- Sugar: 1 kg
7
Bring to a boil and cook uncovered on high heat for 20 minutes.
8
To test — pour a little jam onto a cooled saucer, let it cool, and draw a line with your finger. If the edges of the line do not come together, the jam is ready.
9
Remove from heat and let it sit for a few minutes. Meanwhile, slice the almonds and dissolve the citric acid in 1 tablespoon of water.
- Almond: 80 g
- Citric acid: 2 teaspoons
10
Remove the foam from the jam, add almonds and lemon solution.
- Almond: 80 g
- Citric acid: 2 teaspoons
11
Pour into hot jars and close them immediately. Store in a cool place.
