1
Prepare the plums
10 minWash the green plums and prick them in a few places with a fork.
Jam
The sharp tartness of unripe green plums picked in May settles into a gentle sweet-sour balance once simmered with sugar. Soaking the fruit in water first tames some of the sourness before cooking, so the skin stays firm while the inside turns almost jelly-like.
Step by Step
How to make it?
2
Soak in water
20 minSubmerge the pricked plums in plenty of water and soak for 20 minutes, changing the water once; this step noticeably cuts the sourness.
3
Simmer with sugar
15 minDrain the plums and transfer them to a clean pot, add the sugar and water, and simmer on low heat for 15 minutes, stirring occasionally. Once the plums turn semi-translucent and the syrup thickens, take it off the heat and jar it.
Reminder
Be sure to prick the plums in a few places with a fork before cooking, or the skins will burst and fall apart as they cook. Changing the soaking water twice noticeably cuts the sourness — a single soak is not enough.
Nutritional Values · 1 serving
Values are estimates52 kcalCalories
0 gProtein
13 gCarbohydrate
0 gFat
0,6 gFiber
11 gSugar
1 mgSodium
0 gSaturated Fat
Protein %0
Carbohydrate %100
Fat %0
Reviews
Comments (0)
4.0
1 reviews
%100 recommend it
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Similar Recipes
You'll like these too
Recipes tried by those who liked this one, fitting the same table.
Jam
Jam
Jam
Jam