Plum and almond jam in a frying pan
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 253, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 64 G., fiber 3 G., cholesterol 0 mg, sodium 0 mg, sugar 60 G.
Calories 253, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 64 G., fiber 3 G., cholesterol 0 mg, sodium 0 mg, sugar 60 G.
Preserve a piece of summer with this incredibly simple jam recipe, which is best made with very ripe fruit. If desired, you can substitute any smooth-skinned stone fruit for the plums, such as nectarines, apricots, or plumcots. Another plus: you don't have to spend a fortune on almonds. A few drops of almond extract or Amaretto liqueur, depending on what you have on hand, will add their wonderful flavor. Without preserving, the jam can be stored in the refrigerator for up to 1 month.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 800 g ripe plums (about 8-10 pcs.)
- 3/4 cup sugar
- 0.5 tsp almond extract or Amaretto
- 2 tablespoons freshly squeezed lemon juice
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Cooking the dish according to the recipe:
- Halve the plums, remove the pits, and roughly chop the flesh into 1-cm-thick pieces (leave the peel on). Combine the plums, sugar, almond extract, and lemon juice in a medium nonstick skillet over medium-high heat. Bring the mixture to a boil, then reduce the heat and simmer the plums, stirring frequently to prevent burning, until the plums are tender, about 15-20 minutes. The sweetness of fresh fruit can vary, so taste the jam after 10 minutes and add a little more sugar if needed.
- Remove from heat and mash the plums with a potato masher until almost smooth and free of small lumps. Let the jam cool and store in clean jars in the refrigerator for up to 1 month..
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