Various desserts and pastries are prepared with apple and plum jam. Due to the high concentration of pectin in the berries, the delicacy turns out to be thick. Fruit flavors perfectly match and complement each other.
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Food preparation
For 0.5 kg of plums and the same number of apples, 0.7 kg of granulated sugar is taken. The ingredients are prepared as follows:
- The fruits are washed.
- The apples are boiled with the skins. They are cut into four pieces and the core is removed. Then they are crushed. You can cut it arbitrarily.
- Plums for jam are selected dense, elastic. Pits are removed from the fruits divided in half.
- The fruits are placed in a bowl where the jam will be cooked.
After that, everyone is covered with sugar and left for a couple of hours until the juice is released.
How to make jam
Jam differs from jam and jam in its consistency. It is a homogeneous jelly-like mass without pieces of berries or fruits. Prepares in two stages.
First: jam
First, ordinary jam is made from fruit. Cook over medium heat. When the mass boils, the heating is reduced. Cook for about 10-20 minutes. During this time, the fruits should become soft. Then you can remove the pan from the stove.
Second: jam
When the plum and apple jam is ready, it is cooled and ground in a blender. The mixture is returned to the container and cooked to a jelly-like state. Stir it periodically so that it does not burn.
It is better to cover the dishes with a lid, leaving a small gap for steam to escape. When the mass thickens and looks like jelly, remove the heat from the pan. Ready jam is laid out in jars, rolled up or tightly closed with lids.
Cooking options and tips
- Plums and apples are better to take bulk or slightly unripe. There is little pectin in overripe fruits, and it is this substance that provides the jam with viscosity and density.
- You can take crumpled plums. The main thing is that they are not overripe or spoiled.
- Spices will give the delicacy an original taste: vanillin, cinnamon powder, lemon peel.
- Berries of currants, raspberries or gooseberries go well with these fruits.
- Jars and lids must be sterilized, then dried. You can start preparing containers while the dessert is cooking. The dishes are boiled, steamed or heated in the microwave.
- The jam poured into containers is immediately rolled up with lids. It is best to cool jars of dessert in a warm place, turning them upside down.
- The preservation is stored in a dark and cool place without dampness.
- While the dessert is in the pantry, it will thicken a little more. This should be taken into account when cooking. Readiness can be checked by dropping a little mass on any smooth surface. The drop should thicken without spreading.
Bon Appetit!
Do you make apple-plum jam for the winter?
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