Plum Jam – Recipe


The dark blue plum is one of the fruits typical of mid-August and extremely popular among us. The habit of eating plums is a result of their good taste and composition. This fruit contains a lot of water, minerals potassium, calcium, magnesium and phosphorus, and vitamins mostly A and C. Regular consumption of plums helps in removing free radicals from the body, protects against lung cancer and oral cavity, improves the cardiovascular system, and slows aging. Benefits of plums are multiple; it’s just good to know why to choose them. But to enjoy the taste of fresh plum, while there is very little to early September. When there is not fresh plum, you can find it in form of stewed fruit of plum, jam and dried. Otherwise, it is assumed that the country of dark blue plum is China where it is known as Jangli and across Europe has been known since the 1st century. – I read this on the dark blue plum, but of course there is more of this… but now we should continue with the recipe of plum jam.

Let’s start with the ingredients. For this recipe you will need:

  • 8 kg. plums;
  • 2 kg. sugar;
  • 1 vanilla sugar;
  • 250 ml. apple cider vinegar;
  • 50-60 oz. rum;
  • 1 packet of cinnamon;


  • Cut the washed plums, extract the seed which is inside and are ground or pureed with mixer.
  • Placed in the pot obtained slurry mixture, add all the ingredients, put on fire, boil until you get the desired consistency.
  • Collect the hot jam into jars and seal it with lids.


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