How to make plum jam for tea in a pan

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Plum jam in a pan is prepared quickly, and tastes good for a long time with pancakes, buns or even just bread on a sweet sandwich. Plums are easy to find in autumn, so don't deny yourself such an affordable and tasty dessert.

Details

To prepare jam in a pan, take:
a pan – you can't do without it
500 g of ripe plums (weight without stones)
250 g of sugar
0.5 tsp. cinnamon (to taste, but we recommend it with it)
0.5 tsp. of citric acid

Send the pitted and stemmed plums to a heated pan. It should be deep so that the jam does not spill over the sides during cooking.

Add sugar, according to the classics, the proportion of sugar is 1:2, but if the plums are very sweet, then you can use less, and if they are more sour, then correspondingly more. Trust your taste and culinary intuition.

After the plums and sugar begin to boil and bubble, add citric acid – it will preserve the bright color of the plums, while not affecting the tartness of the jam.

< p>Cook over low heat for 15-20 minutes, the plums should become soft, easy to knead, the sugar will dissolve. Next, control the thickness: if you want a more jammy texture, cook for another 10-15 minutes.

5 minutes before the end of cooking, add cinnamon. Its aroma is perfectly combined with plums.

This proportion is designed to be prepared and eaten immediately within several days. According to this recipe, you can also cook for the winter, but increase the proportion of ingredients.