Wash, plums, pitted and cut roughly. Put them in a large pot and cook until begins to unravel. Mash with a masher or with an immersion mixer.
Weigh and calculate all the pulp 700 g sugar per kg of fruit. Put everything in the pot and mix carefully so that the Zuccero melts. Cook over medium heat and stir with a wooden spoon. When cooking with a slotted spoon to remove the white part that rises to the surface.
Prepare jars, very clean with vacuum caps. Pour the jam once it is ready (after a couple of hours of cooking) even in hot jars, close tightly and allow to cool covered with a heavy cloth.
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