Quick and Tangy Plum Confiture

Prepares super quickly, flavorful and thick! A very profitable alternative to regular jam, but it’s prepared much faster. Since it only boils for five minutes, all the benefits are preserved. The taste is sweet and sour, rich, plummy. Most of the time is spent on preparing the cans and actually draining them; cooling can be ignored. Indispensable in baking, very good consistency and of course we love it simply on a loaf or bun with butter and tea!
cook time: 1h
Ruby Colston
Quick and Tangy Plum Confiture

Nutrition Facts (per serving)

222
Calories
55g
Carbs

Ingredients (10 portions)

Basic:

Sugar 2 kg
Lemon juice (A little less than the juice of 0.5 lemon) to taste
Plums (Prunes about 50 pieces.) 2 kg
Pectin (I used "Quittin" 3 sachets of 20g each, it is not in the drop-down list of ingredients.) 60 g

Recipe instructions

Step 1

Step 1
Choose plums that are ripe, without damage, with an easily separated pit. The taste may vary according to preference. I took Prunes.

Step 2

Step 2
Prepare the jars: — Wash with baking soda, rinse well under running water. Place wet in a cold oven with the neck down, and also arrange the lids. Turn on at 150 degrees, after reaching the set temperature, sterilize 0.5l jars — 10 minutes, 1l — 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, and it has not let me down.

Step 3

Step 3
Rinse the plums, separate the pits and be sure to weigh them. The calculation of sugar and Quinttin will depend on this. /1 sachet of Quittin per 1 kg of fruit + 1 kg of sugar. Exception: cherries and sweet cherries: 2 bags of Quittin per 1 kg of fruit + 1.2 kg of sugar. This is what the manufacturer recommends./ Immediately weigh and prepare the required amount of sugar.

Step 4

Step 4
Grind the prepared plums into puree using a blender or meat grinder. You can take a large grate or, like me, a medium one. This will not affect the taste.

Step 5

Step 5
It is good to use a wide cooking basin. Sprinkle the puree with Quittin gelling agent on top and stir. If you want to make thicker jam, wait, or confiture, add the juice of 1 lemon. /I added 0.5 lemon juice to my taste, a little less/. Stirring constantly, bring the puree to a boil.

Step 6

Step 6
As soon as it boils strongly, continue stirring, add the appropriate dose of sugar and continue cooking.

Step 7

Step 7
Cooked on high heat. And this is perhaps the only “jam” that is convenient to stir with a whisk. When the mixture boils again, cook for 5 minutes, stirring continuously.

Step 8

Step 8
Then remove from the stove, shaking the basin to drive the foam to the center and be sure to remove it.

Step 9

Step 9
There is quite a lot of foam.

Step 10

Step 10
Hot ready-made confiture will be liquid and viscous. Immediately pour into warm, dry, sterile jars.

Step 11

Step 11
Screw on with sterile lids, turn over and leave to cool under the “fur coat”. With 2 kg of plums, we got about 2,600 liters of confiture./Almost 6 cans of 0.5 liters each./When shooting, I prepared a thicker one, but the volume turns out almost the same: 3 cans — 0.5, 1 — 0.720, 1 — 0.350 and a little for testing in a bowl. In portions I indicate the number of cans that are convenient for bottling in my family.

Step 12

Step 12
The cooled confiture becomes thick, but spreads freely. I added lemon juice and 1 pack more Quittin than the manufacturer recommends. When I cooked it exactly following their recommendations, it turned out to be also tasty, but thinner, almost like jam-jelly. Therefore, the thickness can be adjusted to suit your taste and need.

Additional rubrics

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