- Rinse the plums with cold water. Cut them in half and pit them.
- Put the plums and sugar in the jam bowl, mix and macerate for a few hours (3 to 4 hours).
- Bring to a boil. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes. Maintain a high fire and stir often.
- At the end of cooking, add and mix the 5 cl of plum life.
- Check the cooking by pouring a few drops on a cold plate then tip the plate: the jam must sink gently.
- Split and then proceed to putting the pots.
- Return the cover and put up the pots for 1 minute, then put them back to the location to let them cool.
Life is optional but perfumes and helps conservation.
Tips:
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You can add a vanilla pod or a cinnamon stick for more scent.
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Adjust the sugar if the plums are very juicy.
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