PLUM JAM / PLUM PRESERVES /PLUM CHUTNEY/ How to make basic fruit jam without pectin
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Making your own jam is a great way to use those juicy and sweet fruits from summer to enjoy them for the rest of the year. Homemade preserves are free of chemicals, preservatives and less sugar compared to the store bought one. Here I am sharing an easiest way to make plum preserves with just two ingredients and these make a great pantry foods. Plums are found abundant in this season, so I bought some extra to make these to store them whenever needed. They are great as a spread or in recipes and in baking as well.
Making your own jam is a great way to use those juicy and sweet fruits from summer to enjoy them for the rest of the year. Homemade preserves are free of chemicals, preservatives and less sugar compared to the store bought one. Here I am sharing an easiest way to make plum preserves with just two ingredients and these make a great pantry foods. Plums are found abundant in this season, so I bought some extra to make these to store them whenever needed. They are great as a spread or in recipes and in baking as well.
Plum - 2 cups deseeded and chopped
sugar/raw cane sugar - 1 cup
water - half cup
In a pot add the deseeded chopped plum, some like it to make fruit puree at first and then make jam out of it, but I like small chunks of fruits in my jam and this way it gives nice texture. Pour half a cup of water, once it comes to a boil. To this add about a cup of sugar, I did not have raw sugar in my pantry, if you could you can also use raw sugar which is an better alternative than regular white sugar. Normally to 2 cups of fruits, 2 cups of sugar is added but I want to cut down sugar little bit as I am making this for my kids. Let the stove be on medium, cook the plum until it turns mushy and sugar melts completely. The fruit and sugar combines very well and the jam slowly forms. Slow and steady cooking makes excellent jam. Normally it takes about 20 to 25 mins to bring to the jam consistency. Check the consistency by adding few drops in a plate as shown in the video. The consistency should not be too thick or runny. Meanwhile keep ready a sterilized container. Pour the hot jam into the sterilized container and close the lid tight. This can be a great pantry food. Remember to refridgerate once you open the lid and you can use them in the fridge for about 2 months.
Happy cooking!!
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