Recipe: Homemade Plum Jams

Name: Homemade Plum Jams
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Pour les quetsches ajoutez en fin de cuisson1/2citron non traité pressé et 5 cl d'eau de vie de prune(pour adultes); Pour les mirabelles même procédé(pour adultes)jus d'1/2 citron non traité et 5 cl de Kirsch; Pour les reine-claude de même(pour adultes)jus d'1/2 citron non traité et 5 cl d'eau de vie de prune.; Confitures de Prunes maison pour 1 kg de fruits :; 1 kg de prunes (mirabelles,quetsches , reines-claude); 700 g de sucre blanc; 200 g d'eau minérale; le jus d'un citron non traité

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Desserts

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

For greengages add at the end of cooking 1/2 untreated lemon juice and 5 cl plum brandy (for adults)

For mirabelles same procedure (for adults)

juice of 1/2 untreated lemon and 5 cl Kirsch

For greengage plums the same (for adults)

juice of 1/2 untreated lemon and 5 cl plum brandy.
Homemade Plum Jams for 1 kg of fruit:
1 kg of plums (mirabelles, greengages, greengage plums)
700 g white sugar
200 g mineral water
juice of one untreated lemon

Step-by-step directions

1 Wash and pit the plums, then cut them in 2 or 3 pieces depending on their size.

2 Put the sugar, water and lemon juice to cook
then cook until your thermometer reads 121° (soft ball stage)

3 Then pour in your fruits and maintain boiling for 20 minutes.

4 Skim, then fill the jars to the brim and place your caps.

5 Then, turn the jars over and keep them turned over for 10 minutes then plunge them into a bowl filled with cold water and ice cubes for another 10 minutes.
All that's left is to wipe them dry and store them in a dry, temperate place away from light
My late friend Francis Miot was triple world jam-making champion.
*Extract from his work
« Make your jams in a jiffy »
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