Marmalade from plums: home-made sweetness according to a simple recipe

Everyone knows the fact that no sweets of the world will replace domestic, whether it's pies, cakes or cookies. In addition, from time to time, you just need to pamper your loved ones, especially small sweeties.

And if you teach them to cook sweets with you, it will be a fun game for them and will further strengthen the family. The stuffing for pies or other types of dessert is best done from those fruits that grow in your garden. So, a simple and economical variant of preparation will be a home marmalade from plums, beaten or overripe, in order to minimize crop losses. There are several ways to make this sweets, however in any of the cases you will need:

• A small saucepan as a container for cooking fruits;
• Sieve (you can metal, because it is easier to clean);
• Low, 1-1.5 cm high, container;
• Parchment or baking paper.

If you decide to make a marmalade from a plum, the recipe will surprise you with the simplicity of the composition and the cooking technology. The volume of your culinary skills for this will be minimal. Marmalade from plum, of course, takes a lot of your time, but certainly it turns out well, if you follow all the items in the recipe.

Preparation

So, first prepare the fruits themselves: 1 kg of sinks, cleanse of twigs, cut in half and cut out a small bone knife, so as not to lose excess juice and pulp. Prepared pulp we put in a saucepan. The container should be thick enough and preferably without internal coating, because it will take a long time to plum the plums, and stir during the process only with a wooden appliance, a spoon or a spatula. We put the saucepan on a slow fire and gradually add water in the calculation of 1 glass of water per 1 kg of fruit, so that our marmalade of plums has a rich taste. As you languish, the mass should be mixed and kneaded with a spatula, until the pulp is completely softened. In hot form it should be carefully drained into a sieve and stirred again with the appliance until all the juice and quality puree without fibers and shells have seeped into the saucepan below. This is done to ensure that the jelly from the plums had a uniform consistency and on the cut was shiny and smooth. We put everything again on the maximum weak fire, and when the mass begins to boil, you need to pour 400-500 grams of sugar and, constantly stirring, cook until the puree becomes viscous enough. Check it out very simply: drop it on a clean plate and, after it has cooled down, try: you need to achieve the consistency of tight chewy candy.

Forming and storage

Now go to the molding. Pour the mass into the previously laid parchment low container and leave it so for two days in a dry room with sufficient ventilation. During this time, you will get a real marmalade from plums: the mass will easily fall behind the paper, and you can cut it and dip each piece into sugar. Store this dessert should be in a sealed container in the refrigerator or dark dry cabinet.