Whole plum jam with almonds: a method to keep fruit intact
Preserving the physical structure of fruit in jam requires a specific approach to heating. By using short boiling periods interrupted by resting phases, plums remain as whole pieces in a thick syrup rather than breaking down into a smooth puree.
Ingredients
- Plums: 1.2 kg
- Granulated sugar: 750 g
- Sweet almonds: 120 g
- Lemon juice: 2 tbsp
- Water: 70 ml
Preparation
Step 1. Sort, wash, and dry the plums. Cut the fruits in half and remove the pits. If the plums are very large, each half can be further divided into two parts.
Step 2. Place the fruit in a wide container, cover with sugar, and add lemon juice. Gently shake the container to distribute the sugar evenly and let it sit for 4 hours until the plums release their juice.
Step 3. Prepare the almonds by soaking them in boiling water for 5 minutes. Drain the water and remove the brown skins. Spread the peeled nuts on a towel until completely dry before adding them to the pot.
Step 4. Place the container with plums over low heat, pour in the water, and wait for the sugar to begin dissolving. To avoid crushing the fruit, gently sway the container instead of stirring with a spoon.
Step 5. Once the mixture reaches a boil, skim off any foam and cook on low heat for 8 minutes. Remove from heat and let the jam rest for 20 minutes to allow the fruits to absorb the syrup and firm up.
Step 6. Reheat the jam, add the peeled almonds, and simmer for another 10–12 minutes until the nuts are warmed through but remain firm. Skim foam from the surface again if necessary.
Step 7. Check the syrup consistency by placing a drop on a cold saucer; it should spread slowly. If the liquid is too watery, simmer for an additional 3–4 minutes on low heat.
Step 8. Distribute the hot jam evenly among dry, sterilized jars. Seal with lids, invert the jars for 5 minutes, then return them to an upright position and let them cool.
Natalya Guseva, preservation specialist: "I add lemon juice specifically to balance the sweetness of the sugar. It does not make the jam sour, but makes the plum flavor cleaner and more expressive."
Why it works: Short cooking times combined with a technological pause allow the sugar to penetrate the fruit without destroying its cellular structure. This prevents the plum halves from disintegrating into jam.}
Store finished preserves in a cool, dark place. Keep opened jars in the refrigerator and use only a clean, dry spoon to prevent spoilage.
Source: This article was adapted from an original Russian-language publication by Pravda.Ru.
Subscribe to Pravda.Ru Telegram channel, Facebook, RSS!
Popular
An EU proposal to seize frozen Russian assets without consent could collapse Western property law and the global financial system, warns financial analyst Mikhail Belyaev.
Last materials