Whole plum jam with almonds: a method to keep fruit intact

Preserving the physical structure of fruit in jam requires a specific approach to heating. By using short boiling periods interrupted by resting phases, plums remain as whole pieces in a thick syrup rather than breaking down into a smooth puree. Ingredients Plums: 1.2 kg Granulated sugar: 750 g Sweet almonds: 120 g Lemon juice: 2 tbsp Water: 70 ml Preparation Step 1. Sort, wash, and dry the plums. Cut the fruits in half and remove the pits. If the plums are very large, each half can be further divided into two parts. Step 2. Place the fruit in a wide container, cover with sugar, and add lemon juice. Gently shake the container to distribute the sugar evenly and let it sit for 4 hours until the plums release their juice.