This fruit is available for a few crowns: it makes it the tastiest home jam, here the recipe

Almost everyone had a seam in the garden. Not to… it was possible to do a lot of good things from its fruits – from cakes, compotes, plum jam to dried fruit for winter. Therefore, people in the countryside each autumn cooked, dried and baked by one hundred and six. “Such processing of plum harvest has always been a big event. People gathered together, stabbing fruits together and talking, singing and laughing,” says the historian, adding that the plums were most often processed into dense sticky plum jam that was cooked in one large pot above the fire.

The sweet part of the winter diet

The plum jam was one of the ways to keep vitamins and energy for winter for our great -grandfathers and great -grandfathers. And no wonder, this sticky, but delicious plum compound contains a large number of minerals, especially potassium, magnesium and phosphorus. This three minerals are important to human health because it regulates digestion, strengthens immunity and improves the strength of teeth and bones. Therefore, there was no mistake in the old Czech menu, and in winter they made a lot of meals. Many of them are still popular to this day, such as plum sauce, dumplings with plum jam or various buns (plum jam, gingerbread, kneaders or ducat buns.

Dried or in a glass

It was also interesting that our ancestors have already dried plum jam and used them like dried fruit. “They were called plum jam and served as a favorite sweetness for winter,” the historian agrees, adding that these plum delights had one more important feature in addition to sweet enjoyment. Plums contain a large amount of fiber, which can already “pay” the stomach when consuming a small amount of food.

Pants from a baking tray

But cooking plum jam is not just that. It requires patience, long cooking and regular mixing. Which are things that discourage most people. “That was my case before I learned to cook a plum from the oven from my grandmother. The recipe is simple: you put 3 pounds of plums in a fireplace and add 250 g of sugar, 1 cinnamon, 1 cut with vanilla pod, lemon peel, vinegar and a pinch. Then all spicy ingredients are removed from the plum jam, drizzled with a rum and dosed into glasses, ”recommends reader Marta from Písek, who does this type of plum jam every year.

Lighter variant – jam!

But the truth is that some plum jam does not have much because they are dense and sticky. If this is your case and You want to keep the plum nutritional potential for the winter, you can try plum jam. It is tasty, has a salty consistency and for bread or cakes like made… Prepare: 1 kg of plums, 400 g of sugar, star anise, 1 coil cinnamon, 1 teaspoon of citric acid. Do you have? Then start cooking…

Flavoring

Wash the plums, get rid of the stone and peel. Bring them to boil with 400 g semolina sugar and 1 teaspoon of citric acid, star anise and cinnamon scroll. Once the mixture thickens, compress 400 g of sugar, or (if you have), you can add a few plums in the skin that give the jam a fresh look, more interesting taste and color. Cross the finished mixture into glasses and sterilize. The jam is excellent as a filling for buns, but also as a seasoning of oatmeal, sauces or cheeses.