Plum jam

2015-07-14
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

 
Nothing better than prepare a delicious homemade plum jam done the old fashioned way. Excellent to serve with toast and tea.

Units: Metric / (Units: US)

Ingredients

  • 1 kg / (2 1/4 pounds) plums
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 3 tablespoons liqueur
  • 350 grams / (12 1/3 ounces) sugar

    Directions

    Step 1


    1. Wash and peel the plums. Remove the seeds and cut the plums in pieces.

    Step 2


    1. Place the plums cut in pieces, the sugar, honey, liqueur and the cinnamon stick in a non-stick saucepan. Stir with the help of a spoon and cook over low heat about 40 minutes until thickens (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.

    Step 3


    1. Turn off the heat, remove the cinnamon stick and let cool to room temperature.

    Step 4


    1. Reserve the sweet in a glass jar tightly closed.

Nutrition facts per serving (6 servings):

Calories: 245
 
Total Fat: 0 g(0%)
 
Saturated Fat: 0 g(0%)
 
Cholesterol: 0 mg(0%)
 
Sodium: 0 mg(0%)
 
Total Carbohydrate: 65.5 g(22%)
 
Protein: 0 g
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Recipe Type: Tags: Ingredients: , , ,

Recipe Comments

Comments (2)

  1. posted by Jenifer Green on 2017/09/06

    What kind of liqueur?

      Reply
    • posted by FoodFromPortugal on 2017/09/07

      Hi Jenifer,

      We use a Portuguese liqueur called Licor Beirão but you can try to use another one. Bon appetit!!!

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *