Plum jam

How nice it will be to open a jar of delicious thick plum dessert for tea in cold winter.

Cooking time 30 minutes


Plums 1 kg

Sugar 700 g

Zhelfix (apple pectin) 2 tbsp. l.


Rinse and sort the plums.

Remove seeds and place in a saucepan with sugar.

Mash well with a crush and put on fire. Cook for 5-7 minutes, skimming off the foam.

Strain the plums through a sieve.

Pour into a saucepan, bring to a boil. Add apple pectin and cook for 2-3 minutes.

Pour into jars and roll up. When the jam is completely cool, the spoon will stand in it, and you can easily cut it itself.