Make jams out of plums, pears or apples

Jams are made by boiling fruit, ideally without added sugar. This is how they differ from jams. Another difference is the density. Jams are traditionally made from plums (prunes), but you can use any fruit that contains enough sugar. Jams do not have to be prepared by boiling only. You can also bake the fruit. You do not stir, but there is a risk that you may burn the fruit. Below are recipes for all three types of jams.

Plum jam

You need 3 kg of plums. Remove the stones and cover plums with 1.2 kg of granulated or semolina sugar and pour in 200 ml of a regular vinegar. If plums are ripe and sweet enough you do not need to add more sugar, but if you prefer sweeter taste, add another 300 g of sugar. Stir well. Make sure that all plums are mixed with the sugar and cover it with aluminium foil. Let the mixture sit until the next day (or even 24 hours). Plums will release juice and they will actually float in the juice. Stir the mixture at least once. Boil for about 1 hour. You should see bubbles. Reduce the heat and cook for about two more hours, stirring occasionally. Fill the thick jam into glasses filled with a bit of rum and turn them upside down.

Photo: Pixabay

Apple jam

You need 2 kg of apples. Peel and remove the cores. Grate apples into a bowl. Squeeze in juice from 2 oranges and add 60 ml of apple cider vinegar, 300 g of granulated sugar and a pinch of ground allspice and a piece of star anise, a pinch of ground cloves, half teaspoon of ground gingerroot and 2 cinnamon sticks.Let it sit until the next day. Place in a baking dish and pour in a cup of water. Bake for 3 hours at 150 °C. Stir occasionally. When apples are soft, remove from the oven and remove the star anise and cinnamon. Add 100 ml of rum and stir. Pour the mixture into glasses and seal well. Turn them upside down and let them cool.

Pear jam

You need 3.5 kg of pears: peel them and remove the cores. Cut pears into cubes and sprinkle with 500 g of granulated sugar. Bake at 200 °C for about 30 minutes. Once they are soft blend them into a puree. Add 2 teaspoons of ground cinnamon, ¼ teaspoon of crushed cardamom (not necessary), a pinch of salt and 50 ml of rum. Bake for 2 hours at 160 °C, stirring occasionally. Add another 50 ml of rum and mix. Fill clean glasses with the jam, seal and turn upside down.

Source:

https://www.ireceptar.cz/vareni-a-recepty/jablecna-povidla-30000827.html

https://www.idnes.cz/hobby/domov/svestkova-povidla-podle-babicky-tri-suroviny-a-parkrat-zamichat-tradicni-recept-na-povidla.A110823_110837_hobby-domov_bma

https://kitchenstory.cz/hruskova-povidla/

Preview photo: Pixabay