Plum jam with nigger
"Help me clean the chest!" Mom begs me, and how easy it is to persuade myself, I dive into a 410 l deep chest, find plums. "What do you need so many plums for, where am I going with them?" - I ask. "Bring them back, I'll cook the dumplings!" She said. Well, plums have pits, you have 2 bags of 5 kg each, if you cook dumplings every other day, you won't consume them, and fresh plums will come, there's no way I'm going to bring them back, I'm cooking jam from these feet! "
Preparation steps
- Wash the plums well, remove the stones and drain. If you have frozen plums, just clean them.
- Put the plums in a pot that can be in the oven or put them in a deep large baking dish (lasagna), and bake them at 180 ° C for a long, long time, until the plum skin is completely browned and the jam mass is very thick.
- Stir the jam every now and then to keep it from burning.
- At the end of cooking, ie roasting plums, add red wine. Cook a little more.
- Check the density on a cold plate, put some jam on the plate, if it spills heavily, then bake some more, and if it’s firm, then it’s done.
- Wash the jars in which you will put the jam, dry them and sterilize them in the oven at 200 ° C.
- Put the hot jam in hot jars, be careful not to burn yourself, close the lids immediately and cover with a thick towel or blanket to cool slowly.
Serving
This is the oldest possible way of preparing plum jam. No sugar, artificial flavors, colors and no preservatives, as my grandmother made it… It takes longer to prepare, but it is quite simple, but the taste of this jam is unsurpassed! In fact, I wanted to put rum in the jam, but my mom didn’t have rum in the house (!?), And since they have barrels full of quality red wine, I opted for wine and didn’t regret it! I'm even glad that it turned out like this, because rum always somehow "covers" the taste of plums, and this is not the case with wine, wine only underlined the taste of plums! Now all I have to do is try this delicacy on water buns, pancakes or some similar delicacy.
