10 recipes for making prune jam for the winter with and without pits

Plums of the Hungarian species are called prunes, due to the color and prunes, which are obtained by drying the fruit. Compotes, preserves, jams, and marmalade are made from plums. Homemade prune jam will help preserve the harvest and provide your household with dessert for the winter.

1 Individualities of making jam
2 Preliminary work
- 2.1 Preparation of the main ingredient
3 Rules and periods for storing jam
4 Prune jam: 10 recipes
- 4.1 The usual “five-minute” recipe for the winter
- 4.2 With bones
- 4.3 Seedless
- 4.4 With nuts and cognac
- 4.5 With pumpkin
- 4.6 With walnuts
- 4.7 Chocolate
- 4.8 Sugar free
- 4.9 With cinnamon
- 4.10 With apples

Individualities of making jam

For preparations, ripe fruits that have gained sweetness are collected. When cooked, overripe plums turn into a porridge-like mass; jam and marmalade are made from them.

To keep the plums intact, they are pierced with wooden toothpicks. The fruits are cut lengthwise and the seeds are removed; a sharp knife with a narrow blade is used for cutting.

Rules for making syrup:

water is poured into a pan and boiled;
sweet sand is poured into boiling water in portions, stirred constantly, and not allowed to burn;
The syrup is heated to a boil.

Preliminary work

Cooking utensils, kitchen utensils for mixing and packaging the finished product, small jars, lids are washed with detergents and rinsed with bubbling water. Jars are sterilized using steam or dry air methods. The lids are dried by laying them out on a clean towel.

Preparation of the main ingredient

Fruits are selected without wormholes or rottenness, twigs and leaves are torn off, and washed. To prevent the fruits from exploding during cooking, they are blanched in hot water for 5 minutes and pierced in several places. Huge fruits are cut in half.

Rules and periods for storing jam

The finished product is placed in sterile jars while hot. Jam, boiled with a huge amount of sugar to a thick mixture, is covered with metal lids, stored at home, or covered with plastic lids, stored in the cellar. Jam made with a low sugar content is covered with metal lids and stored in the refrigerator or cellar.

Prune jam: 10 recipes

Winter jam is made from new fruits, with and without seeds. You can cook dried prunes by first soaking the fruits in water. The soaking water is not thrown away; it is boiled in it, adding sugar.

To contrast the taste, add: cinnamon and cocoa, nuts and cognac, lemon zest and nutmeg, cook with the addition of apples and pumpkin.

The abundance of recipes allows you to make a choice and prepare a dessert for the winter to your taste.

The usual “five-minute” recipe for the winter

Five-minute prune jam retains the smell and taste of new berries, has a watery mixture, and is easy to make. It is served as a dessert with tea, added to ice cream and milk porridges.

Plums, pitted or sliced, are placed in layers in a bowl, sprinkled with sweet sand, and left for a day.

Gently mix the fruits with a wooden spatula, bring to a boil, boil for 1 minute, skimming off the foam.

Remove the workpiece from the heat and cool. The fruit mass is boiled 5 times for a minute, with extracts.

seedless fruits – 1 kg;
sugar – 0.5 kg.

With bones

Prune jam can be made with pits. It has a pleasant almond flavor, but cannot be stored for a long time due to cyanide in the pit. The jam comes out thick, and whole plums decorate homemade cakes and desserts.

The syrup is prepared, cooled to 80 C. The fruits are placed in a basin and filled with syrup. Leave for 4 hours. Place on a slow fire, heat to a boil, but do not boil, simmer for 5 - 7 minutes. Leave for 6 – 7 hours. Cook until done in 2 portions.

Readiness is determined by a drop on a saucer; it does not have to spill. The finished product is packaged in sterile jars with plastic lids and stored in the refrigerator.

fruits – 1 kg;
sugar – 1.5 kg;
water – 2 glasses.

Seedless

Prune jam can be made without seeds. The jam comes out thick and is added to the insides of homemade pies.

Pitted plums are poured into a basin. Boil the syrup, pour in the plums, and leave for 12 hours. The syrup is drained, boiled for 5 minutes, the plums are poured again, and left for 12 hours.

Cook the mixture for 30–40 minutes over low heat, stirring gently and skimming off the foam. In the finished jam, the plums are transparent.

seedless fruits – 1 kg;
sugar – 1.3 ÷ 1.4 kg (depending on the sweetness of the fruit);
water – 2 glasses.

With nuts and cognac

You can cook prune jam with nuts and add cognac at the end. It will amaze with its unique taste and inimitable smell.

The chopped slices are covered with half of the sweet sand and left for an hour. Cook over low heat for 20 minutes, stirring and skimming.

The nuts are chopped and poured with water to extract the bitterness from the nuts. After an hour, the water is drained.

Add the remaining sugar and nuts to the jam, mix, boil for half an hour, and place the roast in jars.

fruit halves – 1 kg;
sugar – 0.75 kg;
peeled walnuts – 100 g.

With pumpkin

Prune jam can be cooked with pumpkin and adding spices - this will give it a piquant taste. Spicy smells will remind you of hot summer.

The seeds are removed from the fruits and cut into slices. Pumpkin is cut into cubes or strips. Place plums and pumpkin in a bowl, cover with sugar and leave for 3 hours.

Boil the workpiece twice for 10 minutes, keep for 6 - 8 hours in a cold place.

Add spices to the mixture, let it brew for an hour, and boil for 5 minutes.

fruits – 1 kg;
pumpkin – 1 kg;
sugar – 0.75 kg;
spices: nutmeg, ground cinnamon, vanillin - 1 g each.

With walnuts

Adding toasted walnuts is a nice complement to the plum flavor.

The prune halves are placed on the bottom of a basin, covered with sweet sand, and left for 2 hours. Cook for half an hour, stirring and skimming off the foam.

Walnuts are chopped with a knife and fried in a dry frying pan until the aroma of fried nuts appears. Pour the nuts into the jam and cook for another 20 minutes.

fruits – 2 kg;
sugar – 1.5 kg;
peeled walnuts – 250 g.

In Apple pie order

Savory prune jam with the addition of cocoa will amaze even picky guests with chocolate notes.

Prunes are ground in a blender. Pour sugar into a blender in a narrow stream, stirring until completely dissolved. Cook the prunes for 30 minutes, stirring and skimming off the foam.

Add butter and cocoa powder, mix and simmer for another ¼ hour. Place the fruit and chocolate mass in jars with metal or glass lids and store in a cool place.

seedless fruits – 1.5 kg;
sugar – 0.4 kg;
cocoa – 2 tablespoons;
butter – 100 g.

Sugarless

You can make plum jam without sugar. Place the quartered prunes in a bowl, lightly press down the slices with a slotted spoon, and let them stand so that the juice is released.

Pour in water and evaporate over low heat in 3 – 4 doses of 15 minutes each with a holding time of 6 hours.

Place in sterile jars with metal lids. Store in the refrigerator.

fruits – 2 kg;
water – ¾ cup.

Cinnamon

Cinnamon will add a special flavor to the jam.

Pour halves of prunes into a basin, sprinkle with sugar, and leave until the juice is released. Cook in two steps for 15 minutes, with exposure for 5 hours. Dump in the cinnamon and cook for 30 minutes.

fruits – 2 kg;
sugar – 800 g;
cinnamon – ¼ teaspoon.

With apples

Jam made with the addition of apples has transparent fruit slices, the syrup is dark amber in color.

Prunes are cut into slices. Choose hard apples so that they do not turn into puree, peel them, and cut them into slices.

Layers of sweet sand, plums, apples are poured into the basin and left in a cold place overnight (that is, in the dark) . Cook for 5 minutes, 3 times with breaks for up to 4 hours. Vanillin or lemon zest is added for flavor.

plums – 0.5 kg;
apples – 0.6 kg;
sugar – 0.5 kg.

Prune jam: methods for making dessert from new and dried plums

Almost everyone associates prunes only with dried fruits, but in fact, the freshest plum of the dark variety “Hungarian” is also a prune. These fruits are very sweet in taste, and they are specifically used to make famous dried fruits. In this article we will teach you how to make jam from both new and dried fruits. The dessert turns out to be very tasty, so don’t miss the opportunity to familiarize yourself with the most popular methods of making it at home.

How to cook prunes

First, the fruit must be thoroughly washed. With all this, it is necessary to treat any fruit individually with warm running water. Dried prunes are no exception.

The washed fresh prunes are transferred to a mesh for drying. The fruits are immediately inspected. From the total mass, rotten fruits or very overripe ones, characterized by excessive softness, are discarded.

If the recipe requires removing the pits, cut the plum lengthwise and remove the drupes. To ensure that the plum in the jam has a complete appearance, the cut is not very large, and the pit is removed using a teaspoon. Another option if the recipe requires the use of prune halves. In this case, the fruit is divided into grinds, and then the stone is removed.

Previously washed dried prunes are poured with boiling water and left for 30-40 minutes until they swell. If the dried fruits had seeds, then in a steamed form, they are removed.

Jam recipes

From the freshest prunes

With bones

A kilogram of plums is washed. Then any fruit is pierced in two places with a toothpick. The prepared prunes are transferred to a saucepan or basin for cooking, and sprinkled with 1.2 kilograms of sugar. The bowl of food is left for 8-10 hours. At this time, the pan can be placed in the refrigerator.

After the set time, start cooking the jam. A whole plum will give juice, but it will be even less than if the fruits were cut into halves, so add 100 ml of water to the bowl.

Cook the jam over low heat for 5 minutes after boiling. Then, covered with a cloth (a collection of different and interacting tissues form organs) , the container is left to cool. Under no circumstances should you cover the pan with a lid, just a cloth (A collection of different and interacting tissues form organs) or a clean towel.

The cooled mass is boiled again over the fire (15 minutes) and placed in jars. Containers for preparations are sterilized in advance. Read more about the sterilization process here.

Seedless

Halves of fruits (1 kilogram of pulp) are poured with bubbling syrup. The syrup is prepared on the stove by combining sugar (1.1 kilograms) and water (200 ml) until completely dissolved. Gently mix the slices or simply shake them so that the sweet base is distributed more evenly, and leave for 1 hour.

Cook the jam for exactly 7 minutes after the mixture boils, and then turn off the heat. Continue cooking for seven minutes after cooling completely. This will take about 5-8 hours.

After the third boiling, the jam is packaged in small jars and screwed on with lids.

The “Find Your Own Recipe” channel shares instructions on making jam with cognac and vanilla sugar

In the oven

Prunes (2 kilograms) are freed from the drupes and sprinkled with sugar (2.5 kilograms). After three hours of infusion, all products are transferred to a baking sheet with high sides or any other heat-resistant container. It is important that the fruits are placed quite tightly, but not more than 2 layers. You should also pay attention to the amount of juice released. If it is less than 200 ml, then ordinary cool water should be added.

The prunes are sprinkled with vanilla sugar (1 teaspoon) on top and sent to the oven, heated to a temperature of 150...170ºС. Cooking time is an hour. To make the dish cook more evenly, the cooking process is interrupted a couple of times to stir the plums.

In a slow cooker

Syrup is cooked in a slow cooker. To do this, use the “Cooking” or “Soup” mode. When sugar (1 kilogram) is one hundred percent dissolved in water (150 g), add fruit tenderloin. To do this, the pits are removed from the plums and the pulp is cut into 2 or 4 parts. The total weight of the fruit (without seeds) is 1 kilogram.

The multicooker lid is not closed. Prepare the dessert using one of the available modes: “Stew” or “Soup”. Stir the jam from time to time. Total cooking time is 30 minutes.

Ground

The plums are cut into halves, immediately freeing them from the pits. Then the tenderloin is passed through a meat grinder with a large mesh section. Sweet sand is added to the plum puree in a 1:1 ratio. The mass is thoroughly mixed and allowed to stand for 30 minutes to wait for active juice separation. Plum puree with sugar is sent to the fire and boiled for 8-10 minutes.

With apples

Apples (500 g) are cut into slices or pieces of approximately the same size. Syrup is boiled on the stove from 200 ml of sugar and 1.2 kilograms of sugar. When the syrup becomes transparent, add apples and prunes, cut into halves.

Reduce the heat to low and bring the mixture to a boil. Cook the jam for no more than 3 minutes, and then take an eight-hour break. Re-cook for 10 minutes. The finished dessert is placed directly from the stove into jars and closed tightly. There is no need to warm up the workpiece under a blanket.

From dried prunes

Prunes can be purchased at the market or in a store, but home-harvesting dried plums is entirely possible. The intricacies of this process are carefully described in our article.

Normal method

Cooked prunes, soaked in boiling water, add water and cook over medium heat under a lid for half an hour. If there were seeds in the fruits, they are removed earlier.

When the dried fruits are cooked, they are punched with a blender until smooth and pureed, and sugar is added. Sugar must be taken 2 times less than dry prunes. After 30 minutes (during this period of time the sugar will dissolve almost one hundred percent), the bowl of puree is placed on the fire and boiled for 5 minutes, stirring constantly.

With raisins and dried apricots and honey

The color and variety of raisins does not matter, the main thing is that they are seedless, because picking them by hand will be unrealistic.

Dried fruits (200 grams of each type) are prepared in the same way as prunes, in other words, they are kept in boiling water before cooking, and then they are boiled together for 30-40 minutes. To best preserve vitamins, dried fruits can be steamed in a slow cooker or double boiler.

Boiled dried apricots, raisins and prunes are passed through a meat grinder and combined with honey. Its quantity is determined individually, depending on the required thickness of the jam.

To enrich the taste, you can add crushed walnuts or almonds to the jam.

How to store prune jam

Jam with seeds cannot be stored for a long time. The longest period is 1 year. This is specifically related to the presence of drupes in the workpiece. After long-term storage, it begins to release substances that can cause damage to the body.

Seedless jam from new fruits is stored in any dark and, preferably, cold place for no more than 1.5 years.

Dried prune jam can be stored in the refrigerator for no more than 2 months.

Prune jam is not the only tasty preparation. Compote, jam, jam and puree are also prepared from new and dry fruits.

Plum jam

My prune jam is pitted, the plums are cooked in halves and retain their original shape in this dessert. Jam syrup can be served with ice cream, pancakes, pancakes, and cheesecakes. And put halves of plums in pies.

It somehow happened that when we mention prunes, we remember dried fruits, and specifically: a dark blue, almost dark, fruit with a sweet taste, which, both in cost and in popularity, is ahead of almost all the freshest ones. What are prunes anyway? Almost everyone says that it doesn’t matter what kind of plum that can be dried.

Most chefs believe that to make dishes that include prunes, you need a specific type of plum. Someone calls it Hungarian or Ugrian from the Ukrainian “Ugorshchina”, in other words the same Hungary. Some people prefer ordinary, unpretentious varieties. This particular variety of plum is the most recognizable, most popular and tasty, which will provide you with a palette of colors and tastes.

A wonderful jam is made from the eel, an absolutely divine color, in which everything is raspberry and purple. Its taste is rich plum. During storage, such jam gels perfectly without thickening agents, such as gelfix or agar-agar.

Content:

How to make jam from pitted prunes for the winter

1 Prune variety plum jam with cocoa
- 1.1 Manufacturing

plum “Ugorka” – 1.5 kg;
sugar – 800 g;
water – 1 glass.

Manufacturing

Before all this, you need to choose the right plum when purchasing.

For jam, take not soft fruits, but dense, but ripe ones. Rinse the plum well. All my plums were perfect, not a single one was spoiled. Remove the seeds by cutting in half. The seeds come out perfectly and this is a good sign. This means that the plum halves will perfectly retain their shape in the jam. The clean weight after treatment was 1 kilogram 200 grams. Prepare the syrup.

I don’t like very sugary jam, so I took 800 grams of sugar. You can take less, because the eel is very sweet. Pour it into the pan. Pour water into sugar.

Place the pan on the stove and, stirring, dissolve the sugar in the water.

The syrup is ready. Pour the hot syrup over the plum halves.

Place a bowl of plums in syrup on the stove and bring to a boil.

Then reduce the heat and cook for 30 minutes. Turn off the heat and skim off the foam. This is quite simple to create. Gently move your pelvis left and right and back and forth. All the foam will collect in the center of the basin. Then remove it with a spoon.

Let the jam sit for 2-3 hours. Then boil again for 25-30 minutes. And repeat the same function for the 3rd time. Pour hot jam into sterilized jars and place in a cold pantry.

The jam is ready. We are waiting for winter and enjoying it on cool evenings with a cup of tea.

↑ Prune variety plum jam with cocoa

Have you ever tried preparing plums in chocolate? No? This means that this oversight needs to be corrected urgently! A very unusual, fascinating and recklessly delicious jam “Prunes in Chocolate” is a chic self-sufficient dessert that does not need any addition. Although, if you decide to use the delicacy as the inside of cakes, pastries, tubes, puff pastries or baskets, then your baked goods will create an undeniable sensation at any event. This miracle jam is prepared from plums of the “prune” variety, most recognizable as “Hungarian”. The fact is that the fruits of this type have a fairly dense structure, so they retain not only their shape, but also their rich taste, even after cooking. Cocoa will also come in handy for you. Here we should immediately mention that this product must be of the highest quality. Otherwise, instead of chocolate, you will end up with an unsightly substance with an incomprehensible taste. And, of course, sweet sand. What is jam without it? To enrich the taste of sweetness, you can add cinnamon, vanilla, walnuts or cognac. But be careful and don’t overdo it with these ingredients, otherwise the unique taste of the magical dessert will be lost.

Ingredients:

Sweet sand – 2 kg;
Cocoa powder – 5 tbsp;
Plum variety “prunes” – 2 kg;
Vanilla sugar – 10 g (optional).

↑ Manufacturing

First, sort out the plums. Rotten, crushed or wormy fruits should be promptly removed so that the finished jam can be stored for as long as possible. Wash all whole plums thoroughly with cool water. Divide any fruit into two equal halves and remove the seeds. Place the cooked plums in a bowl suitable for cooking dessert.

Cover the fruit with cocoa and half the sweet sand.

Stir the resulting mass thoroughly, but carefully, with a silicone or wood spatula.

Leave the bowl with the future dessert for 20-30 minutes, covering it with a lid or towel.

Place the container with plums on a slow fire. Pour in the water, making sure it flows down the sides of the bowl. Once the sugar begins to dissolve and a sufficient amount of juice appears, add the remaining sand.

Bring the dessert to a boil, then add vanilla sugar (optional). You can replace it with cinnamon or cognac, or not add any spices at all. Continue cooking the jam over moderate heat for another hour. Stir it occasionally with a spatula to avoid burning, and along with it, a nasty aftertaste.

Remove the boiled plums in wonderful thick chocolate from the heat. Puree the mixture with an immersion blender. By the way, if you want the taste of plums to be felt most vividly, then you don’t have to do this.

Return the container with the dessert to moderate heat. Bring the mixture to a boil while constantly stirring vigorously. Because The jam is still hot, then this procedure will not take you more than 3-5 minutes.

The only thing left to do is pour the “Prune” plum jam with cocoa into pre-sterilized containers and tightly roll up the lids. Leave the dessert until it cools completely, turning it upside down and wrapping it in a warm blanket, and then move it for storage in a cold, darkened room.

Don't forget to throw in a small portion of the dessert for immediate tasting. After all, this is the only way you will understand that you urgently need to run to the store for an additional portion of plums, otherwise there will be nothing to enjoy in the winter, because... The treat will be eaten as soon as possible. Bon appetit!

Thick seedless plum jam for the winter - 5 step-by-step recipes with photos

In recent years, almost everyone began to prefer various pastries and cakes for dessert. But what is freshly brewed tea without the fragrant aroma of jam? It was not for nothing that in the old days they always served buns and bagels to the table, put on a samovar and certainly cups of honey and sweet boiled summer berries and fruits.

Traditional recipe for making thick pitted plum jam

We present to your attention the traditional method of making this delicious jam. The cooking process is based on the most long-term heat treatment of the berries, which will result in the jam being coffee-colored, but very thick and fragrant.

Cooking time – 1.5 hours.

Ingredients

Manufacturing process

Pitted plum jam for the winter - a simple five-minute recipe

This recipe does not require long cooking times for plum jam. The secret of a wonderful dessert with whole and uncooked pieces is based on aging the fruit in its juice and sweet syrup. For this jam, choose unripe and dense plums. And it’s better to start making jam in the evening.

Ingredients:

Plums – 3 kg.
Sugar – 2 kg.

Manufacturing process:

Sort the plums and remove warped fruits and all the tails, otherwise the jam may quickly ferment. Wash the fruits thoroughly with running water.
Using a sharp knife, remove the seeds by making a radial cut into each fruit. In principle, you can make jam with seeds, but not many people like it.
Place the prepared plums in a container for making jam and fill them with the indicated amount of sugar.
Soak the plums in sugar for 8–12 hours, stirring occasionally, so that all pieces are thoroughly saturated with sugar. This is done in the evening.
After this time, place the container with plums on the stove and bring the jam to a boil over medium heat.
From the moment it boils, reduce the heat to low and cook the jam for 5 minutes, skimming off any foam that forms.
Pack the hot jam into sterilized containers and seal with sterile lids.
Cool containers with jam at normal home temperatures and store them in a cold space for long-term storage.

You made a wonderful plum dessert. Enjoy your tea!

Pitted plum jam - a regular traditional recipe for the winter

This recipe offers you a method for making a “royal dessert” from plums. Plum jam is cooked using the traditional method and later crushed kernels of seeds or other nuts are added to it. The combination of nuts and lemon juice will give the jam the desired thickness and you will have a luxurious dessert.

Ingredients:

Plum (not overripe) – 1 kg.
Sugar – 3 tbsp.
Lemon juice – 1 tbsp. l.

Manufacturing process:

We thoroughly rinse the plum fruits in running water and carefully dry them with a cardboard towel.
Using a sharp knife, making a radial cut, remove the seeds.
Cut the plums into quarters and place them in a container for making jam.
Cover the fruits with sugar and leave for 1 hour. During this period of time, the plum will give its own juice.
Let's ask your spouse to split all the seeds and remove the kernel. If this is not possible, then we will use crushed peanuts or walnuts in the recipe.
Place the container with the prepared plums on the fire and bring to a boil. Then cook the jam over low heat for 15 minutes, stirring and skimming off the foam.
Towards the end of the cooking process, add crushed nuts and lemon juice to the jam and cook the jam for another 5-10 minutes.
Pour the finished jam into sterile jars and roll up the lids.

The “royal dessert” is ready. Enjoy your tea!

Savory jam from yellowish pitted plums for the winter

According to this recipe, you are invited to prepare plum jam from the fruits of yellowish plums. Yellowish plums have a natural gelling property, so their jam will turn out bright, thick and very fragrant.

Ingredients:

Yellowish pitted plums – 2 kg.
Sugar – 2 kg.

Manufacturing process:

We sort out the plums for jam and remove any wormy or warped fruits. We carefully rinse them with running water.
Cut the washed plums into halves and remove the seeds. Immediately place them in a container for making jam. Cover the fruits with sugar so that it completely covers all the pieces of plums.
Leave the container with the drains overnight (that is, in the dark) . During this period of time, the fruits will produce their own juice.
After this time, place the container with plums on low heat and bring to a boil. Using a wooden spoon, stir the jam constantly and skim off any foam that forms. When the jam boils, turn off the heat and leave the jam until it cools completely.
The most important thing in this recipe is that we repeat the process of making jam four times. At the same time, the plums do not become soft and become transparent when soaked in sweet syrup. Remember: when cooking the jam, there is no need to stir thoroughly, otherwise there will be mechanical damage to the pieces.
Pour the hot jam into pre-sterilized jars and roll up the lids.
Store containers with this delicious and wonderful dessert in a cool place.

Have a nice winter tea party!

Thick jam from pitted plum slices for the winter

According to this recipe, you will get a delicious and wonderful plum jam, in which dense fruits will be in a thick sweet syrup. The secret to this is to use a small amount of sugar and citric acid. Because of this, the jam remains transparent and thick.

Ingredients:

Dark late variety plum (pitted) – 2 kg.
Sugar – 1 kg.
Citric acid – ½ tsp. or lemon juice - 1 tbsp. l.

Manufacturing process:

Wash the plum fruits well with running water, remove the stems and warped specimens. Using a sharp knife, remove the seeds.
For this jam you must have exactly 2 kg of pitted plums, measure out exactly 1 kg of sugar. This ratio is included in the base of the mixture of this jam.
Place the prepared plums in a container for making jam and sprinkle with sugar in layers. Do not use an aluminum container, because it constantly imparts an alloy taste to the jam.
Cover the container with plum fruits with a piece of gauze, but not with a lid, and leave overnight (that is, in the dark) so that the plum releases its own juice.
Place the container over low heat and bring to a boil.
Stir the jam once and do not touch it with a spatula or spoon again, just skim off the resulting foam.
Cook the jam for 3 minutes, turn off the heat and leave the jam to cool completely at room temperature.
Repeat these steps (heat, boil for 3 minutes, do not stir, cool) three times.
Towards the end of the third boil, add citric acid to the jam, stir, skim off the foam and cook for another 3 minutes.
Pack the finished hot jam into sterile containers and seal with sealing lids. Turn the containers upside down, cover with a warm blanket and leave until completely cool.

You will be able to determine the finished jam for long-term storage. Enjoy your tea!