One of the unique things about plums is that there are so many varieties available. Not only do over 2,000 varieties of plums exist, but over 100 are available in the United States alone. So, if you are looking for a juicy, sweet tasting fruit that comes in a panorama of colors, plums are for you.
Plums are classified into six general categories—Japanese, American, Damson, Ornamental, Wild and European/Garden—whose size, shape and colors vary. Although usually round, plums can also be oval or heart-shaped. The skins of plums can be red, purple, blue-black, red, green, yellow or amber, while their flesh comes in hues such as yellow, green and pink and orange—a virtual rainbow.
Plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered “drupes,” fruits that have a hard stone pit surrounding their seeds. When plums are dried, they become the fruit we know as prunes.
Prunes are nutritious fruits that are extremely fun to eat since they have a sweet, deep taste and a sticky, chewy texture. Prunes are actually dried plums, more specifically the dried version of European plums, including the Agen variety.
Unfortunately for the delicious and quite beneficial prune, its name has acquired a somewhat negative connotation, being associated with wrinkles, old age and sluggish gastrointestinal tracts. As our Health Benefits section shows, nothing could be further from the truth. To give prunes some PR that may help overcome this stigma and to promote prunes to their rightful place in the American diet, they have been informally christened with another name, a name that reflects their heritage . . . the “dried plum.”
Plum jam Recipe
1000 gr. – plums without the seed
500 gr. – sugar
1 tbsn – Fresh lemon juice
Production time: 60 minues
Servings: 2 jars /500gr
Nutrients: Calories: A tblspn has 80Kcal
Step 1: Wash the plum fruits very well, cut the in the middle and remove the seeds.
Step 2: Put the cut plums in boiling water for one minute.
Step 3: Drain them and peel off the skin if you like (not necessarily)
Step 4: Mush the fruits in a multi-machine for as long as you like.
Step 5: Fill a pot, (prefer one with a thick bottom), put the fruit mash and the sugar.
Step 6: Put the pan on a well heated fire till the sugar melt and then decrease the temperature of the stovetop.
Step 7: Boil the mixture for about 40 minutes, whilst mixing often and removing the foam till is thick enough. To understand when the jam is thick enough you’ll need to use a spoon. Take some mixture with the spoon and if it isn’t only sticky but also liquid enough then the jam is ready.
Step 8: Then you need to add the lemon juice, stir for a while and take it off the stovetop.
Step 9: Place the jam into the jars, leave it till is cold enough and then store it in the fridge.
- Vitamins A
- Minerals Magnesium, Iron, Potassium
- Sugars Glucose 30%, Fructose 15%, Sucrose 25%