I spent this past week in Bulgaria. More precisely, I was in Sofia and a little town called Krichim visiting my grandparents, who are farmers. I absolutely love going to the countryside for the FOOD. Everything is locally grown, produced, created, and made… even down to the wine, vinegar, and jam. This time, I decided to write down and share my grandpa’s knowledge of jam making in my sketchbook.
Here is the general process… and I’ve included pictures! Enjoy and please DO try this at home if you have the time, patience, and equipment.
Instructions for Making Jam
- Wash the fruit
- Cut the plums in half and take out the seed
- Place all the fruit in a bowl
- Mix according to these proportions:
- 2 bowls of fruit
- 1 bowl of sugar
- Leave the mixture to soak overnight
- The next day, boil the mixture while constantly stirring and removing any foam that forms
- Boil until the jam until it reaches the proper thickness/consistency… which should take about 30 minutes
- Before removing from the flame, add one teaspoon of lemon juice
- After the plum mixture has cooled down, distribute the jam into jars
- Close each jar using the pressurized cap machine.
- Boil the jars again for 5-7 minutes
- Let the jars cool down and then store them for the winter months!