Hello Dear Friends,
Those who have been following for 13 years now know very well, but it makes me happy to remember my grandmother with mercy every time I make jam. Yes, the best memories of my childhood are intertwined with the delicious jam smells coming from my grandmother's tiny kitchen. Whenever I smell those scents, I somehow go back to those days and satisfy my longing for them.
This year, many people have asked about the plum jam. Actually, it's one of the first recipes on my blog, but maybe it's overlooked when it's called plum jam. This year, I reduced the sugar and made 1 gr per 750 kilo, not exactly one-to-one. I think it's even better this way, but whoever wants it can do it one-on-one.
I put the jam in sugar overnight. In the morning it was ready in just 25 minutes. A delicious recipe in full consistency without melting or falling apart. plum juice and from the remaining pulp I made to plum marmalade recipes You can find it here.
with me when you try my recipe Don't forget to share on instagram :) I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari
Love…
Ingredients for Damson Plum Jam Recipe
- 1 kilo of damson plums
- 750 gr granulated sugar
- 1 lemon juice
- 4-5 cloves of dried cloves
- 2 teaspoon of butter
How to Make Damson Plum Jam Recipe?
- Wash the plums, cut them lengthwise into 2 parts and remove the cores.
- Place the chopped plums in a medium saucepan in the form of a layer of plums and a layer of sugar. Let it rest at room temperature for 1 night with the lid of the pot closed.
- In the morning, put the jam on the stove, add the cloves and start cooking over medium heat.
- Stir the jam carefully from time to time until the sugar is completely dissolved. Add the butter so it doesn't foam too much.
- 20 minutes after putting the jam on the stove, add the lemon juice.
- Cook for another 5 minutes and remove from the stove. Transfer to hot jars and leave to cool by closing the lid.
- Serve the jam by opening the vacuumed lids immediately or later.