Gypsy cooks plum confit in Kiev, a bucket of plums has waited its time

It is time to prepare jam from plums, which generously gives us autumn. Of course, I would like to choose a repeatedly tested and absolutely reliable recipe. Therefore, we offer you a thick jam of plum without seeds from the wonderful hostess Galina from the YouTube channel "Galina Kitchen".



Dense plum jam without seeds Ingredients

• 3kg drain
• 3kg of sugar
• cans and covers (output is 3.2 liters)

Preparation

1. Wash the plums, separate the berries from the pits.
   
   
   
2. Cut the slices and put the sugar in. So completely dissolve the sugar and plums give more juice.
   
   
   
3. Cover the film and leave it until morning.
4. In the morning, stir and pour into a pot of suitable size for cooking.
5. Bring to a boil, reduce the fire and boil on a small fire. Every 10-15 minutes, slightly press the upper plums with a spatula so that they are completely immersed in the syrup.
   
   
   
6. After 35 minutes, reduce the fire to a minimum and cook for another 20 minutes.
7. Bring the hot jam to a homogeneous consistency with a submersible blender.
   
   
   
8. Return the jam to the stove and cook for 5 minutes, loosely covering the lid.
9. Remove from boiling jam foam and carefully pour it into sterilized banks.
   
   
   
10. Roll up the lids, turn upside down to make sure it's tightly closed. More details about the recipe can be found at the link.
    
    
    
11. Cover with a towel and leave until completely cooled. It turns out a wonderful filling for pies and rolls, and just on bread is very tasty.
12. Bon appetit!

And for those who prefer something more spicy, we suggest cooking tkemali - a delicious Georgian sauce based on sour plums, garlic and swamp mint ombalo. It will pleasantly transform the taste of meat and fish and make your barbecue incomparable.