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PLUM JAM

1-kilo pulp (1 ½ kilo plum)      1-kilo sugar

4 grams citric acid      1 pinch plum extract

1 ½ grams sodium benzoate

Preparation:

Cut all the fruits into small piece and pressure-cook them for 4 whistles. Cool and shift the pulp.

Take pulp in a pot and add sugar and mix well. When sugar dissolve add citric acid and stir till it thickens. When it thickens, remove a little in a plate and if water does not come out from the side then remove from the gas and mix color, extract and sodium benzoate.

Fill in sterilized bottle. This jam can stay for 1 year without

Refrigerator.

. When the jam thickens, put it in a glass of water and if it stays and does not mix with water then remove from the gas.

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