26 January, 2021
Retsept domashnego slivovogo dzhema
- 4 lb (1.8 kg) pitted black plums or elephant heart, unpeeled, cut into quarters
- 1 1/2 lb (675 g) granulated sugar
- 1 tablespoon Pomona All-Purpose Pectin (optional; see note)
- 4 teaspoons (20 ml) calcium water (see Pomona pectin package for instructions)
- 1 teaspoon (5 g) unsalted butter
Combine plums, sugar, and pectin (if using) in a large bowl and toss. Cover and refrigerate for 8 to 24 hours.
Place a few metal spoons in the freezer. Pour the plum mixture into a large, wide saucepan and stir in the calcium water. Cook over medium heat, stirring occasionally to keep from burning. Simmer for about 15 minutes, until plums are tender. For a smoother jam, place the mill over a bowl and pour several cups of the mixture into it. Grind the mixture into a bowl. Repeat until about half of the plums are chopped, then add the chopped plums back to the pot.
Continue cooking until the mixture begins to foam. Scrape off and discard the foam with a metal spoon. Stir in the oil. Continue cooking, stirring occasionally to prevent scorching, until the foam has subsided, about 15 minutes more. Continue cooking, stirring often, for about 10 minutes, until the jam is glossy.
To check doneness, place a small amount of jam on one of the frozen spoons and return to the freezer for 5 minutes. Remove from freezer and check consistency. The jam is ready when it can be spread, but not liquid. Cook until this texture is achieved.
Transfer the jam to the washed and rinsed Mason jars. Close the cans and process according to the manufacturer’s instructions. Store or serve.