Plum Jam

For the jam, carefully sort plums, remove rotten and spoiled fruits. Slightly firm or overly ripe ones can still be used.

Cut the plums in half and remove the pits.

Place the plums in a large bowl or directly in the pot where you will cook the jam. I prefer using a large stainless steel pot with a thick bottom for all the preparation steps. Now, add sugar to the plums in a one-to-one ratio and refrigerate overnight to allow the sugar to dissolve and the plums to release their juices.

In the morning, remove the pot from the refrigerator and place it over low heat. Bring the plums to a boil, then remove from heat and let it cool. Cover with a lid and let it rest until evening. At this stage, you can add spices, if desired. In the evening, bring the plums to a boil again and let it rest. Repeat this process the next morning. Note that the syrup has now been absorbed and thickened. In the evening, bring the plums to a boil again, simmer for a while, remove any foam, and transfer the jam to sterilized jars. Seal the jars with sterilized lids, turn them upside down, and let them cool overnight. You can then store the jars in a cool, dark place.