Plum jam in a slow cooker for winter

1. The fruits of the plums should be thoroughly rinsed under running water and dried by spreading them out on a large board or tray. Cut the fruit in half and remove the seeds from the core. Halves of plums cut into cubes or small pieces of arbitrary shape.

2. Transfer the sliced pieces of plums into the bowl of a slow cooker and cover with the necessary amount of sugar. Turn on the slow cooker in the "Quenching" mode for half an hour. Do not close the lid of the slow cooker. As soon as the sugar begins to dissolve, mix the plums and sugar together with a plastic spoon. Continue stirring periodically further during the entire extinguishing process so that the sugar does not burn. Remove and remove the foam that forms during the extinguishing of drains.

3. Add ground cinnamon to the bowl of the slow cooker and mix everything well again. Then start the "Baking" mode and for 15 minutes, without closing the multivark with a lid, actively stir the jam so that it does not burn or stick to the bottom of the bowl.

4. Pour citric acid into the jam, mix and continue to cook the jam in the "Baking" mode for about five more minutes.

5. Prepare jars for jam rolling. Rinse them with baking soda. Sterilize in the oven upside down at a temperature of 110-120 degrees for 10-15 minutes. To prevent glass jars from bursting, you must first put them in the oven, and then turn on the oven. Boil the lids.

6. Pour more hot jam from the plums into sterilized jars and immediately roll up with clean lids. Place the jars on a hard surface with the lids down until completely cooled. After that, you can put the jars in a dark, cool place for storage for a year.

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