Ripe or overripe sweet plums sort out, carefully wash, allow to them to dry and cut on halves, taking out stones.
In the enameled pelvis or the big saucepan put plums. Boil them on moderate fire at constant stirring to readiness. Readiness will define as follows: On a bottom of a cold plate put a jam drop, allow cooling down. If the drop has thickened and was not swum away, jam is ready.
Put jam still hot in sterilized, dry warmed-up jars (on 2cm below top) and immediately close the sterilized covers. The best temperature for storage is from + 4 to +140С.
