Plum jam slices transparent without pits

1. Plums are sorted, washed, cut in half - take out the bones, then cut each half into slices. We transfer the plum into an enameled saucepan.

2. Mix the water with sugar, put it on the stove and bring it to a boil, stirring constantly. All sugar crystals should dissolve. With the resulting thick syrup, pour the chopped plum, let it stand for several hours.

3. Now we put a saucepan with a plum on the fire, bring the future jam to a boil and cook over low heat for 5 minutes. Then we leave the contents of the pan for 8 hours.

4. Repeat step 3 three more times, after the last cooking, pour the jam into sterilized jars, close the lids.

Let the jam cool down in a warm place, and store it away in the cold.

Bon appetit!