Plum Marmalade Jam
Baking and Desserts | French cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
Plum Marmalade Jam
Ingredients
- Plums - 3 lbs
- Sugar - 2 lbs
- Water - 5 fl oz
- Chopped almonds - 2.8 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 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.
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.
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