Plum jam with orange recipe. Exotic plum jam with orange and bananas

Plum and orange jam incredible taste: plum gives sourness, and orange gives a rich aroma of citrus fruits. The combination of these two ingredients creates a unique taste composition. Because of high content pectin, jam from plums with orange is obtained in consistency like a thick jam. The main guarantee of a delicious dessert is ripe and fresh fruits without traces of rot and soft spots.

Cooking time: 30 minutes.

Very tasty and simple recipe for 1 jar.

Products:

• ripe plum - 700 gr;
• orange - 300 gr;
• white crystalline sugar - 700 gr.

Cooking process

First, prepare the plums: rinse thoroughly with water and divide into equal slices, carefully remove the seeds. They are easy to remove if you cut the cream along.

After we clean the oranges, cut off the peel and white veins. As a result, one pulp should remain, which we cut into small slices.

Pour the crushed fruit into an aluminum bowl, add sugar and mix. We cover the basin with gauze and leave it for 6 hours so that the fruits let the juices out. If not enough juice stands out, then pour 1 glass of warm water.

Now remove the gauze and put the fruit to cook on a small fire, bring the sweet mass to a boil. Then simmer for 50 minutes, stirring occasionally. Remove the resulting foam with a slotted spoon. As a result, the jam should boil, and the fruit should become soft. In order for the plum-orange dessert to retain its color, pour in citric acid or pour in freshly squeezed lemon juice. The dessert will become more aromatic if you add crushed walnuts, bitter chocolate, ginger root.

We wash the jar with a lid, sterilize it and fill it with hot jam from plums with an orange to the top. Pour the hot sweet mass slowly over the spoon so that the glass does not crack.

We roll up the jar tightly so that the jam does not stand out from under the lid. After we turn the container upside down and wrap it in a terry towel. We leave it in the room for 8-12 hours to cool, and then transfer it to the basement for storage. Periodically check sweet preservation for swelling of the lid: we do not use the spoiled product for food because of the risk of poisoning.

Take 1.1 kilograms of plums and rinse them well.

Cut each berry in half, remove the pit and cut each half in half again. As a result, from each berry you get 4 slices.

Cut off the peel from the orange, remove the white veins and remove the film from each slice. Cut the peeled citrus slices and transfer to the plums.

Sprinkle everything with sugar.

Stir and leave for at least a couple of hours to let the juice. Even overnight if time permits.

Two hours later, pieces of plums will almost completely float in sugar syrup. Put the bowl on medium fire and after boiling, cook for an hour. Be sure to remember to remove the foam, otherwise it will ruin appearance ready jam. Remove the bowl of plums and orange from the heat and let cool.

Then boil a second time and boil over low heat for 15 minutes. During this time, the syrup will become much thicker and richer. To check if the jam is ready, drop a drop of syrup on a saucer and if it does not spread, then everything is ready.

IN sterile jars pour boiling jam and roll up. Turn upside down and wrap in a warm towel. For jam, this procedure is absolutely not necessary to do, here already do as you are used to.

I closed two jars with screw caps and one with nylon, which I put in the refrigerator after cooling. Now, in order to try it, I absolutely do not need to open a new jar. Jam keeps well in the refrigerator.

Plum jam with orange is ready. After cooling, the jam will become even thicker, so do not worry if it is watery when hot.

Crispy toast with plum jam for breakfast. What could be nicer? The jelly-like mass does not flow, has the taste and aroma of fresh fruit. The consistency is homogeneous or with small boiled pieces. The color varies from sunny golden to dark chocolate, depending on the type of fruit. Making delicious, thick plum jam for the winter will not be difficult even for beginners in this business.

What is good plum jam

The plum tree has a high yield: from 20 to 70 kg per season. To preserve the fruits for the winter, they are frozen, dried, compotes, jams and jams are cooked according to various recipes.

In frozen fruits, vitamins remain in the maximum number. But jam is more convenient to use as a filling for baking, it is thick and does not flow out. For the same reason, jam is preferable to jam, it keeps its shape well, does not slip off pies and cakes.

Plums contain enough pectin to thicken jam from these fruits without the addition of gelatin or agar-agar.

How to make plum jam

This dessert is cooked in a wide low dish without a lid (basin). First, on medium heat, then, when it boils, on low. Be sure to stir often with a wooden spatula so as not to burn.

The longer you cook, the more liquid will evaporate and the jam will thicken. But no more than 20-30 minutes, otherwise the color of the finished product will become dark, the aroma will be weak, and most of the vitamins will be destroyed.

If foam appears during cooking, it should be removed.

The amount of sugar depends on the sweetness of the fruit. If the plums are sour, then 1 kg of sugar is taken per 1 kg. If sweet without sourness, then sugar is added 1.5-2 times less than plums.

• At classic way plum jam is first boiled until soft in a small amount of water, then covered with sugar and boiled until tender.
• A simple cooking method involves mixing fruits with sugar and boiling them. The stage of boiling in water is skipped.

To achieve a uniform consistency, the fruits are crushed with a blender or scrolled through a meat grinder. If you want jam without pieces of peel, then rub it through a sieve, but this is a very laborious process.

Jam is ready if:

• the cooled drop does not spread on the plate;
• flows from a spoon wide, not a thin stream.

If there is no desire to follow the preparation, a slow cooker will come to the rescue. The crushed fruits are placed in a bowl, covered with sugar, boiled for 30-40 minutes. And that's it! You can use the "stewing", "cooking", "milk porridge" mode.

If the house has a bread machine, you can cook dessert in it in the “jam” or “jam” mode. The fruits do not need to be crushed, they will be crushed during the cooking process with a mixing spatula.

The jars in which we will close the jam must be washed well with soda, sterilized (steam, in the oven or in the microwave). Boil lids before sealing.

Ready to pour hot jam. Leave the jars on the table to cool, then put them in a cool place.

Additional Ingredients

• Plums go well with apples, the jam acquires a delicate apple flavor and a thicker texture.
• Oranges will give plum dessert a fresh citrus aroma and taste.
• Butter is added to obtain the taste of buttercream.
• Chocolate will do plum jam unusual and appetizing.
• Citric acid will add sourness and extend the shelf life of the product.

If desired, cloves, cinnamon, ginger, vanilla, walnuts, almond.

To guarantee a jelly mass, add gelatin or pectin.

What fruits are suitable

• For jam, plums need ripe or slightly unripe - they have a lot of pectin. In overripe fruits, it is less, the dessert will turn out to be liquid.
• Wrinkled plums will go into jam, but rotten and moldy ones should be removed.
• Bones are removed from the fruits with a knife or by hand if the fruits are soft. Better wear gloves dark varieties may stain the skin.
• If you want to cook plum dessert without peel, it is removed. The peel is removed more easily if the fruit is heated in the microwave until softened.

The subtleties and tricks of making delicious, thick plum jam

1. The fruit must be weighed after the seeds have been removed.
2. If you do not add water to the jam, the cooking time will be less, more vitamins will be preserved.
3. It is best to cook jam in a wide, shallow dish, for example, in a basin. Enamelled or stainless steel.
4. In order for the jam to thicken well, sugar is recommended to be added to fruits boiled to softness. To make the plums boil well without water, they can be finely chopped or chopped with a blender.
5. The temperature of the finished jam is 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired level, cook the dessert for another 10 minutes, then pour into jars.
6. It is better to take jars with a volume of 0.5-1 liters. Be sure to rinse and sterilize both them and the lids well.

How to store plum jam

• This product keeps well in a cool, dark place. For example, in the basement or refrigerator.
• Storage is allowed room temperature as long as it is not exposed to sunlight.
• Jam will keep for 1-2 years if bottled in clean, sterilized jars and sealed.

plum jam recipes

Delicious, thick jam can be made from plums of any kind: yellow, red, black. But in each case there are subtleties of the recipe, the nuances of cooking.

Video: thick plum jam for the winter

An easy recipe for thick, delicious plum jam.

To prepare it, you will need:

• plums and sugar - 2 kilograms each;
• a bag of pectin or any thickener based on it - optional.

How to cook:

1. Wash plums, remove pits.
2. Put in a container where you will cook jam. Sprinkle with sugar.
3. Leave for a few hours, you can overnight, so that the plum gives juice. You can skip this step, but then you will need to cook the jam on the lowest heat and stirring continuously so that it does not burn.
4. Put the plum with sugar on the fire. To medium, if enough juice stands out, or to the smallest, if you skipped this stage.
5. Boil 20 minutes after boiling. Remove foam.
6. Turn off, wait 5 minutes for the residual boiling to stop, grind with an immersion blender.
7. Turn on the fire, bring to a boil and:
   • cook for another 10-20 minutes: the longer you cook, the thicker the jam will turn out, or
   • add pectin, stirring it well, and cook for no more than 3 minutes (otherwise the gelling properties of the thickener will be destroyed), 1-2 minutes is enough.
8. Turn off, immediately, hot, pour into sterilized jars, cork.

You will learn all the details and tricks of making jam according to this recipe by watching the video:

Red plum jam

The recipe is very simple.

To prepare a beautiful scarlet dessert you will need:

• plums (pitted) - 1 kg;
• sugar - 1.5 kg.

Cooking:

1. Grind the fruits with a blender (or meat grinder).
2. Combine with sugar.
3. Cook over medium heat until thickened.

Jam from yellow plums with orange

For fragrant dessert With citrus flavor have to take:

• plums - 1 kg;
• sugar - 1.5 kg;
• water - half a glass;
• half an orange.

How to cook:

1. Make syrup from water and sugar.
2. Pour prepared plums over them.
3. After boiling, cook for 20 minutes.
4. Grind the boiled fruits with a blender.
5. Add grated zest and squeezed orange juice.
6. Cook for another 15 minutes.

Prune jam with cinnamon

The dessert according to this recipe turns out to be of a noble dark color, with a pleasant spicy aroma.

For him you will need:

• prunes and sugar - 1 kg each;
• lemon juice - 3 tablespoons;
• cloves - 3 pcs.;
• cinnamon - half a teaspoon.

Cooking:

1. Pour the crushed fruits with sugar, mix and bring to a boil.
2. Add the rest of the ingredients, stir.
3. Cook over low heat for about an hour.

Plum jam with butter

Products:

• plums - 1 kg;
• sugar - 0.5 kg;
• butter- 50 g;
• vanillin - on the tip of a knife.

How to make jam:

1. Grind fruits with a blender.
2. Boil over low heat for 30 minutes, remembering to stir.
3. Pour sugar, cook for another 20 minutes.
4. Add oil and vanilla.
5. Cook for 10 more minutes.

Video: jam from apples and plums in a slow cooker

A slow cooker makes it much easier to prepare many dishes, including plum jam. See in the video how to cook tasty and thick in a slow cooker apple-plum jam. The recipe is very simple.

Making delicious plum jam is easy, and modern technology makes the cooking process even easier. Additional components will give the dessert new shades of taste and aroma.

From dark blue fruits you will get a great canned dessert rich color. Meaty and very delicious plums will bring great benefit body. Appetizing jam in combination with fresh buns will decorate the winter tea party.

Ingredients

• Plums - 600 g
• Sugar - 500 g

Information

Plum jam with orange for the winter

If you have been preparing sweet preservation for the winter for more than a year, then you have probably already encountered a desire to somehow diversify it. We offer you a recipe in which citrus notes perfectly complement the plum base.

Ingredients

• Plums - 0.5 kg
• Orange - 1/2 pc.
• Sugar - 400 g

Information

Cooking time: Not indicated

We prepare the basis of our jam - plums - we wash them properly in cool water, dry them on a kitchen towel.

Separate the plums into two halves with your fingers, remove the seeds and ponytails. We weigh the plum pulp, for 550-600 grams we will take half a kilogram of granulated sugar.

Now we need a kitchen blender with a metal knife attachment. We load the peeled plum into the blender in portions. We also take one orange, remove the zest, remove the soft white layer. We cut one half of the orange, throw it into the blender bowl, squeeze the juice from the second part of the orange, pour it in there.

We turn on the highest power of the combine, punch plums and an orange into a homogeneous smooth mass.

Now pour the plum-orange puree into a saucepan or saucepan, immediately pour in the measured amount of granulated sugar. At this stage, you can add spices, for example, cinnamon or vanillin, for more interesting flavors, you can experiment with star anise, cardamom or saffron.

Boil plum-orange puree with sugar for 10-12 minutes. In the process of boiling, a whitish foam is formed, it must be removed with a spoon or slotted spoon. Boil the jam until desired consistency readiness can be checked by dropping a few drops of jam on flat dish, if the drops remain in place and do not spread, the jam is ready for rolling.

We wash and sterilize the jars of different volumes, throw the lids into boiling water for three minutes. We fill dry sterile jars with hot jam.

We hermetically seal all the jars with lids, then put them in a secluded place, cool them upside down, wrapping them in a blanket or blanket. For storage, remove the jam from the plum and orange in a cool dark room. If there is some jam left, make toast, brew a cup fragrant tea and enjoy our work.

Plum jam with pitted orange for the winter: a recipe with a photo

Plum jam with orange

Cooking plum jam with orange - it's amazing delicious dessert, which any housewife can successfully prepare, and then enjoy it with the whole family on long winter evenings with a cup of aromatic tea. The jam turns out to be sweet with a slight sourness, which is given by a plum, with an unusual aroma of orange.

Useful tips and tricks

Making jam is not difficult. But so that the first experience of making dessert does not become unsuccessful, consider some tips and tricks. And then your family will be able to feast on the jam itself, and homemade cakes, the filling of which will be plum jam with orange.

When cooking jam, always stir only with a wooden spatula or spoon. Metal appliances change the color of the cooked product.

If the jam is stored for a long time, then it can become sugary. If you do not like the product in this form, in order to avoid the formation of sugar crystals, you can add citric acid to it during the preparation of jam at the rate of: 1 teaspoon of acid per 1 kg of sugar used.

To make jam, it is better to use pressed sugar, it is of better quality and foam is less formed during cooking.

Try also

On our website you will also find the recipe original jam Plum in chocolate.

Plum jam with orange, recipe with photo

Plum jam with orange

For 3 half-liter jars: 1.5 kg of dark ripe plums, 1 big orange, 4 cups sugar, 1 cup water, 1 cinnamon stick

Pour boiling water over the orange, wipe it with a towel, and then, without peeling, cut into thin slices. If there are bones inside, take them out, and cut the circles into 4 parts, put them in a cooking dish, pour in water and cook over moderate heat until the peel is soft. Meanwhile, remove the pits from the plums. When the orange peel is soft, add the plums and sugar to the bowl, increase the heat and bring the mixture to a boil. After that, add cinnamon and cook, stirring constantly, until thickened - from 10 to 20 minutes. At the end of cooking, take out the cinnamon, and put the hot jam in jars and roll up.

By the way, jam from plums with oranges can be prepared differently. To do this, mix 1 kg of halves of ripe plums with an unpeeled orange passed through a meat grinder and 1 kg of sugar. Cook the mixture over moderate heat, stirring. When the jam thickens, add 1 teaspoon with a slide to it ground cinnamon, mix and arrange in sterilized half-liter jars. Without covering with lids, put the jars in a very hot oven, and after 10-15 minutes turn it off. Do not take out the jars, but leave in the oven until completely cooled. During this time, a dense film forms on the surface of the jam. Take out the cooled jars, close with plastic lids and store at room temperature.

Plum-orange jam - Everything for summer residents and gardeners, tips and tricks

Plum jam with orange slices

Number of comments: 0

National cuisine Russian

Cooking time: 180 min.

Servings: 2

Recipe destination: For lunch, For dinner, For children

Ingredients

Cooking

Prepare necessary products. Take 2 aluminum pans for boiling syrup and jam.

small glass jars wash with water to preserve. Then sterilize in a water bath. Lids for 4 min. dip into boiling water. Dry hot dishes on the table.

For jam, you can take overripe plums. Rinse the fruits with water and pour into a colander to remove excess liquid.

Pour the syrup water into a small saucepan and add granulated sugar. Put on slow fire and melt the mass until smooth.

At this time, cut the plums into 2 halves, and remove the seeds.

Cut each piece into 2 more pieces. Then in the total mass there will be fewer skins and the fruits will boil faster.

Wash the orange thoroughly with water. Cut it into slices 3-4 mm thick. Then divide into 4 triangles.

Put plums with orange slices in an iron bowl.

During the boiling of the syrup, a white foam appears, it must be collected with a spoon. Boil for approximately 4-5 minutes. on a small fire.

Pour the hot liquid over the fruit. Don't stir! Close the plate and leave at room temperature for 2-3 hours.

Place a colander over the jam pot. Pour the contents of the bowl into it and wait 2 minutes for all the syrup to drain.

Bring fruit syrup to a boil and simmer for 2-3 minutes.

Dip oranges and plums into it. Smooth the fruit on top with a spoon, but do not stir. Set aside for 1 more hour.

Boil the total mass over medium heat and remove the pink foam. Reduce heat and simmer for approximately 30 minutes.

The jam will be darker and much thicker. Remove it from the stove after the specified time.

Scoop the jam into dry jars with a spoon.

Screw the screw cap on tightly. Wrap the jars in a towel and cool completely. Take it to the cellar for storage. This blank can be used as a filling for yeast pies.

• In addition to slices of oranges, they will remain whole and plum slices if you take very dense fruits.
• If you need too thick jam, slightly increase the total cooking time.

Plum jam with orange: recipe with photo

plum jam

On cold winter evenings, when we lack the warmth of the sun and an abundance of fruits, each jar fragrant jam or jam is a real find. That's why, while plum branches are still strewn with fruits, it's time to cook thick, delicious plum jam for the winter.

Real plum jam has a thick, smooth texture and a natural, fruity aroma. It perfectly holds its shape in a spoon, does not spread in flour products when baking.

Making plum jam at home is quite simple. And, importantly, the recipe is completely inexpensive. For 2 kg of ripe plums, 1.5 kg of sugar is taken, but if the plum is very sour, then 2 kg. In order to shorten the cooking time of fruit and thus achieve the best possible preservation more useful substances in the finished dessert, use a gelling agent - apple pectin. It should be noted that with prolonged exposure to high temperatures, pectin loses its properties, so it should be added to the dish a few minutes before the end of cooking.

Recipe for making plum jam

Cooking time– 1 hour 20 minutes

How to make plum jam

First of all, sort the plums, select only the most ripe and quality fruits. Wash them under running water cold water, divide into halves and remove the bones. According to this recipe, plum jam can be prepared only from fruits in which the bone is well separated from the pulp.

Place the plums in the container in which you plan to make the jam. Add water to the bottom of the pan and sprinkle with sugar. The best and safest utensils for cooking jams and preserves are utensils made of of stainless steel. As a last resort, use enamel pan, but at high temperature enamel may be damaged.

Cover the saucepan with plums, place on the stove and turn on a slow fire. Bring the mass to a boil, remove the resulting foam. Boil the jam for 25-30 minutes. During this time, the fruits will release juice and become soft.

Remove the saucepan from the heat. To give the jam a smooth consistency, chop the plums with an immersion blender.

Send the jam to the stove, bring it to a boil and cook over low heat for 30 to 40 minutes, stirring constantly. To give the optimal density to the mass, add pectin from apples, hold on fire for 5 minutes. Pour the hot jam into clean, dry jars and roll up. metal lids. It is most convenient to store jam in small glass containers (0.25; 0.3; 0.5l). Best of all, sweet preparations for the winter are stored in dry, cool rooms.

Similarly, you can make jam from yellow plum, only the color of such a delicacy will be characteristic, sunny. And the flavor is more subtle.

Plum jam with orange

Orange gives plum jam a pleasant citrus aroma and a light, pleasant bitterness. But if orange bitterness is not to your taste, then you can remove the peel from the orange.

Kilogram soft plums wash and remove bones. Place them in a stainless steel saucepan, add a minced orange with peel and as much sugar as fruit. Cook over low heat until tender. Arrange the finished jam in pre-sterilized jars, and, without closing the lids, place them in hot oven for 15 minutes. Turn off the oven, leave the jam jars to cool completely. With this method of preparation, a dense protective film is formed on the surface of the jam, which protects the dessert from mold. Close the jars with nylon or metal lids. Store orange plum jam in a cool place.

Plum jam through a meat grinder

Wash the plums, remove the pits and run them through a meat grinder. Add sugar at the rate of 1:1. Mix the mass thoroughly and put to cook on a slow fire, stirring from time to time. At the same time, the lid does not need to be closed so as not to prevent the evaporation of excess moisture. After 40 - 50 minutes, when the jam becomes thick, pack it according to clean banks and store in the pantry.

Plum jam with chocolate

For the preparation of such jam, it is recommended to use only natural black (bitter) chocolate. So plum- chocolate dessert lovers of sweets will appreciate it. Jam keeps well at room temperature for up to a year.

Washed and pitted plums, boil until soft in a small amount of water. Puree them with a blender. Bring the mass to a boil over medium heat, remove the foam and, reducing the heat, cook the plums for 20 minutes. Then add sugar, mix well. Boil the jam over low heat for half an hour. Then add a bar of dark dark chocolate, let the mass boil for 5-10 minutes. Pour thick dessert into prepared glass containers and seal.

Plum jam with cocoa

To prepare a delicious plum treat with a fragrant chocolate note, take a kilogram of plums, the same amount of sugar, a tablespoon of cocoa and 30 grams of butter. Remove pits from plums. Prepare puree using a blender or meat grinder. Add sugar and cook for 20 minutes over low heat, stirring constantly. Then add cocoa to the mass in small portions, mix thoroughly so that there are no lumps, and cook for another 10 minutes. The next step is to add butter. After that, the jam should be boiled for 5 - 10 minutes, cooled and sent to the refrigerator for storage.

Plum and pear jam

Usually the most delicious jam obtained by combining various kinds fruits. The sour plum taste is perfectly neutralized by the calm sweetness of the pear.

Take equally ripe, juicy pears and soft plums. Peel the fruits from stones and seeds, chop into pieces and boil in hot water until soft. Grind the fruit with a blender or pusher, add sugar and cook the resulting puree over low heat for about an hour. Be sure to stir the jam so it doesn't burn! Pack in sterilized jars finished product and roll up with metal lids.

Plum jam with apples

Just a firework of taste - appetizing fruit jam! Plums and apples go very well together. And natural pectin, which is in excess in apple pulp and peel, will make the jam thicker and more viscous.

Wash the apples, remove the core and seeds (no need to remove the skin). Free the plums from the pits. Twist the fruit into a meat grinder. In the resulting puree, add sugar and a pinch citric acid. Place the container with fruit on the stove, turn on the burner to a minimum and cook the dessert with constant stirring for a little more than an hour. Jam is considered ready when its droplet cools quickly and does not spread on the surface.

Plum jam with gelatin

Such a jam is prepared quickly, and thick due to the gelling properties of gelatin. If you put a little more gelatin, you can get plum marmalade.

Make a puree from the prepared plums. Use a meat grinder or blender for this purpose. Mix the fruit mass with sugar, add citric acid at the tip of a knife. Boil the puree for 25-30 minutes. Do not forget to stir the jam so that it does not stick to the walls and to the bottom of the pan. While the jam is cooking, in a small amount hot water dissolve a few tablespoons of gelatin. A few minutes before the end of cooking, pour the prepared gelatin into a container with fruit dessert, mix thoroughly. Boil the jam for one minute and pack in jars.

Plum jam in a bread machine

The easiest to prepare is plum jam in a bread machine.

Fruit must be washed cold water, remove the bones and finely chop with a knife. Place the plum in the capacity of the bread machine, add sugar at the rate of 700 grams per kilogram of plums and lemon peel to improve flavor. Close the lid of the bread maker and turn on the “Jam / Jam” mode. The home assistant will do the rest. After some time, when the jam is ready, the bread machine will emit a characteristic signal.

Plum jam in a slow cooker

Making jam from plums in a slow cooker is quite simple. And this process does not take much time.

Pitted plums (1 kg) puree with a blender. Place the resulting mass in a blender bowl, add 300 g of sugar, mix thoroughly. Cook jam in the "Extinguishing" mode for one hour. If you think that ready meal it turned out to be watery, then boil it for another 15-20 minutes in the “Baking” mode.

Sugar free plum jam

Sugar-free plum jam is especially useful for people for whom sweets are contraindicated for health reasons. Still this great dessert for those who watch their figure and take care of their health. In addition, sugar-free jam is the most economical option homemade fruit harvesting for the winter.

To make sugar-free jam, take the ripe, sweetest plums. Remove the seeds, cut the fruits into quarters and send them to a metal or enamel pan. On low heat, let the plums boil, cover and cook for an hour and a half. Next, remove the fruit from the heat and leave until the next day (about 8 hours). The next day, boil the jam for an hour after boiling over low heat. Be sure to stir the mass to avoid burning! Leave the jam again for 6 to 8 hours. After the specified time, place the container with jam on a slow fire and cook, stirring, until the desired thickness.

Plum jam - recipe with photo step by step