Plum Jam

Ingredients

• 1 kg plums
• 2 tbsp lemon juice
• 500 g invert sugar (2:1)

Instructions

1. 1.

   Step 1

2. 2.

   Wash the plums, halve them, pit them and cut the flesh into small cubes. Mix with lemon juice to prevent browning. Place the plum pieces together with the invert sugar in a large pot.

3. 3.

   Step 2

4. 4.

   Stir the plums and sugar well and let sit for about 30 minutes.

5. 5.

   Step 3

6. 6.

   Bring the mixture to a rolling boil while stirring constantly. Simmer for about 3 minutes, stirring occasionally.

7. 7.

   Step 4 and 5

8. 8.

   Meanwhile wash the canning jars with hot water and set them upside down on a kitchen towel to drain.

9. 9.

   Step 6 and 7

10. 10.

    Skim off any foam that rises to the surface of the jam with a spoon. Rinse the ladle briefly afterward.

11. 11.

    Step 8 and 9

12. 12.

    For the gel test, place a spoonful of jam on a plate and spread it lightly. If it stiffens after a short time, it is ready. If it remains liquid, cook for another 1–2 minutes and repeat the test.

13. 13.

    Step 10

14. 14.

    Fill the jars with hot jam using a ladle, leaving no air pockets, and seal them carefully.

15. 15.

    Step 11

16. 16.

    Hold the hot jars upside down on a kitchen towel for about 10 minutes, then turn them right side up and let cool. The vacuum created keeps the jam longer fresh.