Plum marmalade for the winter

1. Wash the plums, cut into halves and remove the pits.

2. So that the result is not cloyingly sweet, squeeze lime or lemon juice. Grate the ginger root and add to the plums. But this is optional, you can do without it.

3. Pour in sugar and send to low heat, stirring constantly. If the drain is dry, you can add a little water. If still damp after washing - do not, the sugar will begin to melt immediately.

4. Continue to cook on low heat for 20 minutes. During this time, the plum will be completely cooked.

5. Grind all the cooked aromatic mass through a fine sieve. There will not be much cake, only the skin will come off. Return the pan to a low-low fire and continue to boil the mass.

6. The boiling time will depend on the variety of plums, on the stage of its ripening. It took me exactly an hour. Whether the marmalade is ready can be checked by making a drop on the surface, and if it has not lost its shape, then it is ready.

7. Arrange marmalade in sterilized jars, turn upside down and wrap warmly until completely cooled. For the winter, put plum marmalade in a pantry or cellar. There it will be perfectly preserved until the winter cold.

8. You can pour hot marmalade into silicone molds and let it harden.

9. Then cut into pieces and serve with tea.

10. Have a delicious winter!