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.