Servings:
4
INGREDIENTS
- - 2 kg of ripe plums Stanley and clean
- - about 250 ml of filtered water
- - the juice of one lemon
- - 100 g of sugar muscovado
- - 300 g of rice syrup
- - a teaspoon of vanilla powder
INSTRUCTIONS
- Divide each plum in half, remove and throw the stones. Put the fruit in a heavy-bottomed saucepan. Pour the water and also the lemon juice. Add the sugar, syrup and vanilla. Stir.
- Let it sit for a few hours the fruit, then start cooking on high heat, stirring occasionally.
When the plums begin to unravel, lower the heat and simmer for about 40 minutes, or until you see the jam you'll be gathering. Keep stirring to prevent sticking and when it is the right consistency pour into sterilized jars, being careful not to burn yourself.
Let cool before closing with lids, these sterilized. Store in a cool place (even in the fridge).
