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Plums are plentiful, options to turn them into: jams, jams, jams, compotes are ....., only the desire to work to be ... And if we do not buy ..hi.hi .. I chose to this time Jamila's version only I used a larger amount of fruit and instead of vanilla I put cinnamon .. The cooking time should be extended because it is not enough an hour and a quarter as recommended. I cooked over 2.5 hours and it came out a bit fluid .. (probably a larger amount of fruit is needed. and longer cooking time ..) Respectfully thank Jamila.
- 7 kg of plucked plums
- 3 kg of sugar
- 1 tablespoon ground cinnamon
- 1 preservative Dr, Ottker
- 2 lamai
Preparation time: over 120 minutes
RECIPE PREPARATION Plum jam:
I picked the plums, washed them and defrosted them, mixed them with cinnamon and 2 kg of sugar and left them cold until the next day.
The next day I boiled them.
When they started to boil, I put the other kg of sugar and let it boil over low heat.
I let it boil for 2.5 hours (but it is not enough) it has to boil until we see that it thickens; after boiling I put it in the jars previously well sterilized and dried, I closed them tightly, then I covered them with a blanket until the next day and the precise destination in the girls' rooms and mine.
Great for pancakes, cakes and breakfast