ABI white plum jam
the godmother calls and says - here I have gathered a plum for jam ... there is one bucket (MM arrives later with 13kg of plums - white, fine, ripe ... e real Barbara jam - great that I have helpers.
- Wash and pit the plums. Grind them on a meat grinder. In the plums add the jelly mixed with 6 tablespoons of sugar. Add lemon sugar and rum. Mix well and bring to a boil.
- Cut the lemon into thin slices and add to the plums.
- When the plums boil, add the rest of the sugar and cook, stirring, for another 10 minutes (it didn't shrink, so it's recommended to cook for about 1 hour). Pour into bottles, eat a lemon with a spoon to see and close well.
- After 4 days, the jam cooled but did not completely shrink ... recommendation to cook a little longer ... I will toast mine. I poured the contents of the jars into a large pot and when the mixture boiled - I cooked it with constant stirring for 1 hour. The jam changed color a little, it got darker and my lemon boiled ... but now it will surely squeeze.
I got 7 big jars of 720g.