Plum Jam with Rum Raisins

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

If you were to order jam at a tea house in the 19th century, you would certainly be asked: would you like the Kiev style or the French style? Kiev-style dry jam refers to candied fruits, that is, candied fruits. French-style jam, on the other hand, was liquid, with syrup and berries. However, sometimes the berries would break down during the process, and the jam would be strained to achieve a smooth consistency — this type of jam was called a conserve.

Ingredients

Light Raisins, Seedless - 10.6 oz
Rum - 2 fl oz
Plums - 4 lbs
Sugar - 4 lbs

Step by Step guide

Step 1

Place the raisins in a bowl and pour rum over them. Remove the pits from the plums, cut the fruits in half, transfer them to a pot, and sprinkle with sugar.

Step 2

Mix and let the plums sit for 2 hours to release their juices.

Step 3

Place the pot with the plums over heat, bring to a boil, then reduce the heat to medium. Skim off the foam.

Step 4

After 1 hour of boiling, add the raisins to the jam along with the rum they were soaked in, stir, and continue to cook, stirring occasionally, for another 45-50 minutes, until the syrup thickens.