How to Make Plum Jam (Tested Recipe)
PLUM JAM
Pitted plums - 1.4 kg
Sugar - 700 g
Lemon juice - 40 g
Glucose syrup - 280 g
Apple pectin - 14 g
Sugar - 140 g
Nutmeg (ground) - 2 g
Water (cognac) - 25-30 g
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PREPARATION:
Pour sugar over the plums and leave in the refrigerator for 24 hours.
Add glucose syrup, lemon juice and heat to +40 degrees.
Mix pectin (14 g) with sugar (140 g).
Add nutmeg to water (cognac), stir and leave.
Pour in pectin and sugar "rain", constantly stirring the mixture with a whisk.
Cook the mixture, stirring, to +103 degrees.
At +103 degrees, add nutmeg with water (cognac) and mix well.
Remove from the stove and, stirring vigorously, lower the temperature to +80 degrees.
Pour the jam into sterilized jars and close with lids.
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