Susinen jam (summer plum jam)

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash, halve and stone the sausages. Weigh 1 kg of fruit flesh and cut into small pieces. Halve and squeeze lemon. Mix jam sugar, lemon juice, rum and diced sautées in a saucepan. Leave to stand for about 30 minutes.

2. 2

   Then heat up and boil for about 4 minutes until bubbly. Immediately fill jam into clean jars (preferably with twist-off lids) and close them tightly. Turn glasses upside down for about 5 minutes. Turn upside down again and let it cool down. Store jam in a cool and dark place

3. 3

   waiting time 30 minutes

Nutrition Facts

KCAL
630 kcal

CARBS
148 g

FATS
1 g

PROTEINS
2 g