Apricot and Red Plum Jam: Summer in a jar!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 2/3 pounds (750 g) apricots
- 2/3 pound red plums of the variety you prefer
- A packet of pectin sufficient for this weight of fruit
- 2 1/4 pounds (1 k) sugar
Preparation:
Wash, pit, and chop the fruit, and put it in a high-sided pot. Add the pectin and bring the fruit to a boil, stirring it lest it scorch, and when it comes to a boil it for a minute.
Slowly add the sugar and continue cooking, stirring; when it returns to a boil cook it for another 3 minutes. Remove the pot from the fire and continue to stir for a minute, until the foam is reabsorbed.
Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Yield: Several jars of apricot and red plum jam.
Slowly add the sugar and continue cooking, stirring; when it returns to a boil cook it for another 3 minutes. Remove the pot from the fire and continue to stir for a minute, until the foam is reabsorbed.
Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Yield: Several jars of apricot and red plum jam.
