Plum Marmalade Jam
Baking and Desserts • French
Description
Plum Marmalade Jam
Ingredients
- Plums 5 lbs
- Sugar 0 lbs
- Water 5 fl oz
- Chopped almonds 5 oz
- Citric Acid 2 teaspoons
- Cinnamon to taste
Step-by-Step Guide
Step 1
Wash the plums, cut them in half, and remove the pits. Collect all the pits and tie them in a piece of cheesecloth. The pits will be boiled together to thicken the jam.
Step 2
Pour water over the plums. The riper the plums, the less water you need.
Step 3
Add the pits and a piece of cinnamon. Bring to a boil and simmer on low heat, covered, for about half an hour. If the plums are juicy, cook a little longer.
Step 4
Then remove the lid and boil on high heat for 5 minutes.
Step 5
Pectin test: Mix 1 teaspoon of strong alcohol with 1 teaspoon of the plum mixture in a small cup. If jelly-like clumps form after a minute, it's ready. Otherwise, boil for another 5-10 minutes and repeat the test... This step can be skipped.
Step 6
Remove from heat, take out the pits and cinnamon, and gradually stir in the sugar.
Step 7
Bring to a boil and cook on high heat without a lid for about 20 minutes.
Step 8
Do a test: pour a little jam onto a cooled saucer, let it cool, and run your finger through it. If the edges of the groove do not flow back together, the jam is ready.
Step 9
Remove from heat and let it sit for a few minutes. During this time, slice the almonds and dissolve the citric acid in 1 tablespoon of water.
Step 10
Skim the foam off the jam, add the almonds and the citric acid solution.
Step 11
Pour into hot jars and seal immediately. Store in a cool place.
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