Fine Plum Jam

"The secret ingredient to this unbelievable aromatic jam isn`t geranium, it`s a pinch of love!"
Preparation30 min.
Cooking50 min.
Тotal80 min.
Servings7-8 jars
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Peel the washed plums and immediately place them in cold water, so that they do not darken. Remove the pits. Place the fruits in limewater, for every 12 1/2 cups (3 liters) of water, add 1 cup of precipitated and strained limewater and let them sit for 1 hour. Boil a syrup from the sugar and 2 cups of water until thickened and remove from the heat.

Remove the plums from the limewater and wash them very gently and thoroughly with water. Drain and put them in the syrup. Boil the jam on high heat to thicken it.

Once it begins to thicken, reduce the heat, add the geranium, and just before removing from the heat, add the citric acid. The jam will be even more delicious if you add a nut to each fruit before placing the plums in the syrup.find similar recipes here

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