In Fonsagrada have a small farm with fruit trees and garden (my son calls “the garden”…), where one breathes an exceptional peace and harmony, Where my kids really enjoy playing and where, personally, I love being. And there we gather this summer, among other fruit, plums as you see in the picture, beautiful, Juicy, sweet, … and so in the end I set out to do my first jam with them. And here I am telling you the recipe. According to my aunt, quite expert on issues of jams, the texture and flavor of this were “perfect”, so I say no more, Great recipe!, and as you will see, easier impossible.

Elaboration

  1. Wash the plums well (they are not going to remove the skin), we cut them in half and remove the bone.
  2. We put the plums in a pan with a thick bottom. Add the water and cinnamon, and put them on the fire with the pot covered.
  3. When it starts to boil lower the heat and cook for about 20 minutes or until the fruit is soft and begins to break.
  4. Add the sugar and climbed the fire again until it starts to boil again, but this time without covering the pan. Boil over medium heat for 15-20 minutes, stirring with a wooden spoon from time to time.
  5. Once this time will check the thickness of the jam, not forgetting that cooling will thicken more. I let 10 minutes on low heat (So in total were 40 min cook) I thought it was still very liquid and, in the end, was like you see in the picture, fairly well, Do not?

The amount that comes with these measures is the jar you see in the picture, so not worth vacuum pack it, it is readily stored in the refrigerator for several weeks.

You see this jam is very easy to do and does not need crushing. True, they are pieces of fruit (depending on how big that ye must remove more or less during cooking, deshaciéndolos with spoon) and that gives it a more home to me, well I personally prefer the jams and.

The original recipe is from the blog http://www.gastronomiaycia.com/ although he modified some ingredients and times.

I hope you liked the recipe and see you soon, See you soon !!

Encar