Plum-apple jam
6 servings
60 minutes
Plum-apple jam is a fragrant, velvety treat with a slight tartness that captures the hearts of sweet lovers. The roots of this recipe trace back to European preservation traditions, where the combination of apples and plums creates a rich flavor and dense texture. Plums add depth to the jam while apples provide gentle sweetness. A delicate hint of lemon acidity highlights the fruity bouquet. The jam is perfect as a standalone dessert, as a filling for pastries, or as an accompaniment to cheese and hot drinks. It not only delights the taste but also preserves a piece of warm summer days in every spoonful. A jar of this jam is comfort and nostalgia hidden in an aromatic thick mass.
1
Wash the apples and plums. Cut the plums in half and remove the pits and stems. Remove the seeds from the apples and slice them.
- Plums: 1 kg
- Apple: 1 kg
2
Boil the fruits for about 10 minutes until they soften, then strain through a sieve (I make puree in a blender beforehand).
- Water: 100 ml
3
Boil the mashed potatoes for another 15 minutes, add citric acid, and boil for another 5 minutes.
- Citric acid: 0.5 teaspoon
4
Pour the plum and apple jam into jars and seal them.
