Let’s cook pitted Hungarian plums jam, in other words from “Vengerka” plums. We will intensify and vary the taste of plum jam from slightly acid flavored Hungarian sort by adding a handful of dried plums. As a result, we will enjoy the warm flavor, the pleasant texture of jelly-like syrup and soften fruit with sliding in mouth skins.
Pack the cooked jam into the jars, top it with lids, screw on rings and keep it in a cold place. The sweet jam from Hungarian plums perfectly matches biscuits, French bread rolls. It can be used as a filling for layer-cakes and toasts, while drinking a cup of tea or coffee at breakfast.
To cook jam from Hungarian plums you will need the next ingredients:
- 2,2 lbs of Hungarian plums with pits
- 2,8 lbs of sugar
- 3,5 oz of dried plums
- 0,03 oz of vanilla
- Prep and Cook time: 1 hour
- Yield: 25 servings
Recipe with Step by Step Pictures
1. Wash the mature plums and dry it slightly. Half the plums with knife or hands, throw the pits away. Put fruit pieces into a hollow bowl.
2. Pour sugar on the halves, shake the bowl to sprinkle fruit from all sides. Cover the bowl with a piece of buttercloth or with a dish and let it rest for an hour or two.
3. Wait until the juice appears and sugar almost melts. Place the mixture into a large heatproof pot and put everything on stove top. Brought the plums to a boil, than reduce the temperature and cook the jam until pieces soften and syrup becomes dense. Time to time skim off and discard any foam from jam’s surface with a spatula.
4. Add vanilla or more delicate vanilla sugar in almost cooked plum jam. Stir it carefully and keep it over medium-low heat.
5. Add there rinsed dried plums in a couple of minutes. There is no need to cover the dried fruit with boiled water. Fruit will expand successfully and soften anyway. Cook the components all-together during 10-12 minutes, charging dense and jelly-like mixture with dried plums flavor.
So, jam from Hungarian plums is cooked!
Enjoy your meal!