Plum jam with cinnamon: ingredients, how to cook for the winter, the best recipe

Summer and the beginning of autumn are the time for preparing not only pickles, but also sweet preparations, among which one of the most popular is plum jam with lemon and natural cinnamon. For delicacy, you need a minimum of ingredients and a little free time, and the output will be a delicious and fragrant dessert. In order for the jam to be not only appetizing, but also to retain its qualities for as long as possible, you need to know what to look for when preparing ingredients and containers.

The specifics of making plum jam with cinnamon for the winter

The main difficulty that may arise before the hostess is how much sugar to use depending on the type of plum. The classic ratio is 1:1, but the amount of sugar will have to be adjusted based on the sweetness of the fruit.

Sour plums will need a little more sugar, sweet ones less, but it is important not to overdo it and save. A lack of sugar will cause the plum jam to be sour and spoil quickly, an overabundance threatens to sugar soon.

Lemon is added to the recipe for a refined aroma and a pleasant aftertaste, so you should choose ripe and small fruits, otherwise the jam will turn out too sour.

Ingredients for the recipe

To make delicious and fragrant jam you will need:

• 2 kg plums;
• 1.8 kg of sugar;
• 1 cinnamon stick;
• 1 small thin-skinned lemon.

In the recipe, it is preferable to use cinnamon sticks, but if it is not available, then you can take the ground version of the fragrant spice. For the above amount of ingredients you will need 1 tsp.

Product selection

Any variety of plum is suitable for making jam, but several varieties should not be mixed with each other, as this will negatively affect the taste of the final product. All fruits must be equally ripe, with no signs of rot or vermin damage.

Lemon is best to choose thin-skinned, the fruit must be ripe. This is easy to check: the ripened fruit has a bumpy and shiny surface, it does not leave marks or dents after pressure.

Cinnamon is preferred in the form of sticks, it is a natural product. Under the guise of ground spice, unscrupulous producers can sell substitutes.

How to prepare the container

Ordinary glass jars with a volume of 0.5 liters, which are corked with metal lids, are best. Such containers are easily sterilized, thanks to which plum jam retains all its beneficial properties longer, does not ferment or become moldy.

There are several ways to sterilize containers:

1. Pour thoroughly washed jars with boiling water, cover and leave for 10 minutes.
2. Put a clean damp container in the oven and set the temperature to 100 degrees Celsius, wait no more than 5 minutes until the jars are completely dry;
3. Place a clean container in the dishwasher and rinse without using household chemicals at a temperature of at least 70 degrees, the cycle must be complete.
4. The classic option is to install a holder on a pot of water, put the jar neck down on it, let the liquid boil and steam the container for at least 5 minutes.

The lids are poured with boiling water for 3 minutes, after which they are spread on a clean, dry towel.

How to make plum cinnamon jam at home

The recipe is quite simple, even a novice hostess can easily cope with it:

1. Wash the plums thoroughly, cut in half or quarters and remove the pits. Lemon cut into small thin slices.
2. In a heavy-bottomed stainless steel saucepan, add chopped plums and lemon, add sugar and mix thoroughly.
3. The resulting mixture is left for at least 5 hours and waiting for the fruit to release juice. After that, the pan is put on low heat and boiled, constantly stirring the jam with a wooden spoon or spatula. Do this until the mixture thickens.
4. When the jam has reached the desired consistency, cinnamon is added to it and boiled for no longer than 20 minutes.

Hot plum jam is laid out in pre-prepared sterilized containers and corked. The delicacy is allowed to cool and stored in a cool, dry place.

Plum jam can only be packaged in dry containers, otherwise the product will ferment or become moldy.

Storage rules

The best place to store plum jam is in a pantry or a deep kitchen cabinet where there is no sunlight and the temperature does not rise above 15 degrees Celsius.

Do not store jars of plum jam near heaters or in rooms that freeze during the cold season, as this will damage the container. High humidity areas should be avoided as this will rust the lids and stop being completely sealed.

Even with all the rules of storage, you should regularly inspect canned food and first of all use a treat with the following signs:

• dessert began to sugar;
• air bubbles visible in the container;
• sections sank to the bottom or surfaced.

If mold is found in canned food, then such jam should not be eaten, as it contains a large amount of toxins that often cause he alth problems.

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