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We wash the plums, remove the seeds, cut them into 4, put them in a large pan and cover them with sugar. Stir and leave them in the fridge overnight to leave the juice. I left them for only 3 hours because they had left enough juice.
Put the pan on the stove, over medium heat, and let it boil for about 2 hours, depending on the desired consistency. We put the hot jam in jars, we staple, we put the jars with the lid down, we cover them with kitchen towels and we keep them like this until they are completely cooled, then we store them in the pantry.