Fantastic taste and sweetness! How to make plum jam in two ways

If you want to sweeten yourself or your loved ones, or if you’re looking for a special treat for your friends, make plum jam. Fresh plums with delicate flavor transform into a sweet delight when prepared in the traditional Albanian method of jam-making.

AgroWeb.org suggests two fantastic and easy methods for making plum jam at home.

Ingredients for 2 kg of plum jam:

• 1.5 kg ripe plums
• 1 kg sugar (you can adjust the sugar amount based on your sweetness preference; you can use less if you prefer it less sweet)
• 100 ml water

The riper the plums, the better. Choose the softest plums, as they will make the jam even smoother. Ripe plums also contain a higher level of fructose, which gives the jam its natural sweetness.

Let the plums marinate in sugar for about 4-6 hours. This step may seem unusual since we typically add sugar when cooking the fruit, but marinating helps the plums absorb the sugar more effectively and results in a thicker jam.

Preparation:

Method 1:

1. After washing the plums thoroughly, cut them into quarters. In a large bowl, mix the sugar with the plums by hand.
2. Place the bowl in the refrigerator or a cool place for about 4-6 hours. The plums will release their juice, forming a delicious syrup.
3. Transfer the mixture into a pot and place it over low heat. The key to preserving the flavor is to use a wide pot.
4. Add water and let it boil. Stir occasionally to prevent the plums from sticking to the bottom, but be careful not to stir too much, as you want the plums to maintain their shape.
5. Continue boiling the jam until its volume is reduced by half. As it boils, a foam will form on the surface. To get a beautiful color, remove the foam with a spoon.
6. If you don’t want the jam to form foam, you can add a tablespoon of fresh butter.
7. After 15-30 minutes, check the consistency of the jam by testing it with a spoon. It should not be too thick like cream, nor too watery.
8. Once the jam has cooled slightly, transfer it into glass jars. It’s best to keep the jam at room temperature for a few hours before storing it in the refrigerator.

Method 2: If you prefer a smoother jam without pieces of fruit, after marinating the plums, mash them with a kitchen press. It’s best not to peel the plums before marinating, as the skin contains most of the unique flavor of the fruit. After this, follow the same steps as in Method 1 to achieve a jam with an amazing color and flavor.

CREATED by:

“KORÇA BOOM”