Plum jam with rosemary
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 275, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 70 G., fiber 3 G., cholesterol 0 mg, sodium 1 mg, sugar 67 G.
Calories 275, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 70 G., fiber 3 G., cholesterol 0 mg, sodium 1 mg, sugar 67 G.
Plums are simmered with sugar to create a beautiful summer jam. Balance its sweetness with lemon juice and a hint of rosemary, adding a fresh sprig during simmering. It's the perfect jam for morning toast. It can be refrigerated for up to two weeks.
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:
- 700 g ripe red or black plums (5-7 pcs.), chopped
- 1 cup of sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 sprig of rosemary
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Recipes with similar ingredients: plums, plum jam, rosemary, lemon juice
Cooking the dish according to the recipe:
- Combine the plums, sugar, and 1 tablespoon of lemon juice in a medium saucepan or cauldron. Stir well and let sit until the sugar dissolves and the plums release their juices, about 20 minutes.
- Wrap a sprig of rosemary in a piece of cheesecloth and tie it tightly. Add it to the saucepan and bring to a boil over medium heat. Reduce the heat to maintain a gentle simmer; cook, stirring occasionally and skimming off any foam, until the fruit is softened and the jam has thickened, 30-35 minutes.
- Gently mash the large plum pieces with a potato masher or silicone spatula. Remove the rosemary from the pan. Add the remaining 1 tablespoon of lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, for about 1 hour. Transfer the jam to a jar or other container and seal tightly. Refrigerate until completely cool and set, at least 2 hours. Store in the refrigerator for up to 2 weeks.
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