Peach jam and plums

Since the weather is always uncertain and it is not advisable to start cycling for long weekends, I can only give myself to gardening and work in the kitchen.

Now that there are available plums and peaches in quantities you take this opportunity to prepare myself a bit 'of jars for the pantry.

The preparation is always the same that I follow for all my fruit preserves:

Cut the fruit in the fruit into large pieces and put in a pot.

Cover it with about half of its weight with gelling sugar ...

... Until he threw out all its juice and is well softened.

I boil it for a few minutes and then add the rest of the sugar and let it go a couple of minutes more.
So I close it in the jars and my jam is ready!

ADVICES AND NOTES:

• After two or three days of rest jam it is available to be used;
  for cakes and other sweets or to be made out by the spoonful.