Autumn is perhaps the most important season in the life of a real hostess. Vegetables, fruits, fruits and berries grown / bought on the market require processing and harvesting for the winter. Plum trees growing on suburban area or in the garden, usually delight good harvest. The most popular way to prepare plums is to make jam. Below is a selection of simple and original recipes that will surprise even experienced chefs.
Thick jam with pitted plum slices for the winter - step by step photo recipe
Everyone knows the three main ways to preserve plums in winter: compote, dried (prunes), and jam (jam). Let's go for the jam. It would seem, what is difficult? I mixed the fruits with sugar, boiled and poured into jars. Why, then, does the taste and texture differ for different housewives? We will cook transparent jam with a thick syrup and a dense texture of the fruit.
What is the secret of the recipe?
- with minimal stirring, the fruits remain dense and do not fall apart
- due to the addition of citric acid, the syrup is transparent
- a small amount of sugar prevents the syrup from becoming liquid
Cooking time: 23 hours 0 minutes
Quantity: 4 servings
Ingredients
- Plum dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
- Sugar: 1 kg
- Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice
Cooking instructions
How to make Yellow Plum Jam
Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, juicier, and are well suited for cooking jams, marmalades and marmalades.
Ingredients:
- plum fruit yellow color- 1 kg.
- Granulated sugar - 1 kg.
Action algorithm:
- Cooking begins with the harvest. Then the plums need to be sorted out, the wormy, darkened, rotten fruits removed. Rinse. Leave for a while to dry.
- According to this recipe, jam is cooked without pits, so each plum is divided, and the pit is discarded.
- Place the fruits in a container in which the jam will be prepared. Spread the plums in layers, sprinkling each of them with granulated sugar.
- Leave for a while so that the plums release juice, which, mixed with sugar, forms a delicious syrup.
- Plum jam according to the classical technology is cooked in several steps. When there is enough syrup, you need to gently mix the plums. Put on fire.
- After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain intact, but are soaked in syrup.
- Pack the finished jam in small glass containers. Cork.
On a cold snowy winter, a jar of sunny golden jam, open for tea, will warm you both literally and figuratively!
Plum jam "Ugorka"
The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today you can equally meet the names "Eel" and "Hungarian", fruits of small size, with dark blue skin and dense pulp, they are very well suited for making jam.
Ingredients:
- Plum "Eel" - 1 kg, weight pure product seedless.
- Granulated sugar - 800 gr.
- Filtered water - 100 ml.
Action algorithm:
- At the first stage, sort the plums, wash, peel.
- Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
- Pour hot syrup over plums. Now put the fruit to boil. At first, the fire is strong, after boiling - the smallest. Boil for half an hour.
- Endure several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
- Sterilize containers and lids, package the finished jam.
- Cork. Cover with a warm blanket/plaid for extra sterilization.
Fragrant, thick, dark red jam will be the best treat for winter tea parties.
The easiest and fastest recipe for Pyatiminutka plum jam
Classical technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of the living housewives does not allow "to stretch the pleasure." Recipes for making jam using accelerated technology come to the rescue, they are called "five minutes", although sometimes it still takes a little more time.
Ingredients:
- Plum "Hungarian" - 1 kg.
- Granulated sugar - 1 kg.
- Water - 50-70 ml.
Action algorithm:
- Sort the plums, cut off the darkened places, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the soaking process with syrup).
- Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
- Start the cooking process, first on medium heat. As soon as the jam comes to the point of boiling, the fire must be reduced to the smallest, kept hot for 5-7 minutes. The resulting foam must be removed.
- During this time, prepare glass containers with a volume of 0.5–0.3 liters, be sure to sterilize containers and lids.
- It is necessary to pack plum jam hot, it is desirable that the containers are hot (but dry).
- You can cork with tin, pre-sterilized lids.
Additionally, cover with a blanket / blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but fragrant and tasty.
How to cook plum jam with a stone
Plum jam with a bone is a fairly popular product; housewives go for it in order to save time. The second point - the bones give the finished jam an unusual taste.
Ingredients:
- Plum "Hungarian" - 1 kg.
- Granulated sugar - 6 tbsp.
- Water - 4 tbsp.
Action algorithm:
- Sort and rinse plums. Prick each with a fork so that the syrup penetrates faster.
- Place fruit in a deep bowl. Fill with water (optional). Bring to a boil, blanch for three to five minutes.
- Strain the plums, drain the water with plum juice into another saucepan. Add sugar there, stirring, boil the syrup.
- Pour blanched fruits with ready syrup. Endure 4 hours.
- Bring almost to a boil. Leave again, this time for 12 hours.
- After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
- Packing such jam is necessary in sterilized containers. Cork, preferably with tin lids.
Plums retain their shape, but become transparent, a beautiful honey hue.
Plum and apple jam recipe
Usually, gardens delight with the simultaneous harvest of plums and apples, this is a kind of hint to the hostess that the fruits are good company for each other in pies, compotes and jams.
Ingredients:
- Sour apples - 1 kg.
- Plum dark blue - 1 kg.
- Granulated sugar - 0.8 kg.
- Filtered water - 100 ml.
- Citric acid - ½ tsp.
Action algorithm:
- The process, according to tradition, begins with washing, sorting the fruits.
- Then divide the plums into 2 halves, remove the stone. Cut the apples into 6-8 pieces, also remove the "tail", seeds.
- Prepare syrup from water and sugar.
- Mix plums and apples so that they are evenly distributed among themselves. Pour in hot syrup.
- Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, hold for 4 hours.
- On the last step brews add citric acid you can dilute it with a little water. Cook for a quarter of an hour.
- Pack in sterilized containers.
Properly cooked jam from apples and plums turns out to be homogeneous, thick. It is suitable for tea drinking and for making pies.
Harvesting for the winter - jam from plums and pears
At apple- plum jam there is a worthy competitor - pear jam and plums. Pears make plum jam less acidic and thicker.
Ingredients:
- Plum "Eel" - 0.5 kg. (seedless)
- Pear - 0.5 kg.
- Granulated sugar - 0.8 kg.
- Water - 200 ml.
Action algorithm:
- Rinse pears and plums. Cut the stems off the pears and remove the seeds, and the pits off the plums.
- Pears cut into small slices, plums into 4-6 parts (depending on size). You can proceed, in fact, to cooking jam.
- Prepare syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar dissolves.
- Put only pears in the container, they need more time to cook, pour the fruits with hot syrup. Keep on low heat for 20 minutes. Foam, if it appears, remove. During this time, pear plates will be saturated with syrup and become transparent.
- Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
- Sterilize containers and lids, lay out hot, seal.
Pear and plum jam will help brighten up more than one winter evening.
Plum jam with orange
Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of traditional apples or pears, plums will be accompanied by oranges.
Ingredients:
- Plum "Hungarian" -1.5 kg.
- Granulated sugar - 1.5 kg (or slightly less).
- Orange juice from fresh fruits - 400 ml.
- Orange zest - 2 tsp
Action algorithm:
- Stage one - inspect the plums, sort out, remove bad fruits, remove the seeds.
- The second step is to make juice from oranges.
- Plums shift into a container for cooking, pour orange juice.
- Boil for 20 minutes after boiling. Drain in a colander, drain the orange-plum juice.
- Add sugar to it. Boil to obtain a fragrant syrup.
- Pour plums again, add orange zest. Continue the cooking process.
- Check readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves will be completely immersed in syrup.
- Fill sterilized containers with jam. Cork with the same lids.
When tasting jam from plums and oranges, a stunning citrus aroma, slight sourness and an unusual color are guaranteed.
How to make Lemon Plum Jam
Many plum jam recipes suggest adding citrus or citric acid, which aids in the canning process and long-term storage. Lemons are just the fruits that go well with plums.
Ingredients:
- Plums - 1 kg.
- Granulated sugar - 0.8 kg.
- Lemon - 1 pc. (small size).
Action algorithm:
- To prepare such a jam, it is best to take large blue-skinned plums or Hungarian fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
- Sprinkle with sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
- Put the jam from the plums on the fire. Add lemon zest to the fruits, squeeze here lemon juice. Boil until the plums are ready, the check is simple - a drop of syrup retains its shape.
Plum jam with a light lemon flavor in winter will remind you of warm, sunny days.
Recipe for a delicious plum jam with cocoa
The following recipe is too original, but incredibly tasty. But plums will not be accompanied by the usual apples, pears, and even non-exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help to radically change both the color and the taste of plum jam.
When cooking this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the “folk”, home control, then the portion of the fruit (respectively, sugar and cocoa) can be increased.
Ingredients:
- Plums - 1 kg, already pitted.
- Granulated sugar - 1 kg.
- Cocoa - 1.5 tbsp. l.
- Filtered water - 100 ml.
Action algorithm:
- Sort plums. Cut. Throw away the bones.
- Sprinkle with sugar, so the plums will release the juice faster.
- Endure several hours. Put to boil, pouring in water, adding cocoa and stirring.
- First, make the fire strong enough, then reduce to very small.
- Cooking time - about an hour, of course, you will have to constantly monitor the process and stir from time to time.
Plum jam with the addition of cocoa powder can definitely surprise the household with both taste and color!
Plum and cinnamon jam
Ordinary plum jam can be changed dramatically with the help of a small portion of oriental spices. A pinch of cinnamon will become a kind of catalyst for turning a banal plum jam into a delicious dessert, worthy to decorate the royal table. The hostess, who prepared an unusual dish, can be safely awarded the title "Queen of Culinary"
Ingredients:
- Plum "Eel" or large with dark blue skin - 1 kg.
- Granulated sugar - 1 kg.
- Ground cinnamon - 1 tsp
Action algorithm:
- Close attention should be paid to plums, to choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Use paper towels to remove excess moisture.
- Cut into two pieces with a sharp knife. Throw away the bones.
- Transfer the fruits to a saucepan, sprinkling layers of plum halves with sugar.
- Remove the saucepan in the cold for 4 hours, so that the plums, under the influence of sugar, let the juice flow.
- Cook the jam in two stages. For the first time, stand on fire for a quarter of an hour, stirring all the time and removing the foam that occasionally appears on the surface. Refrigerate for 12 hours.
- Start the second stage of cooking by adding cinnamon, mix. Put on fire again.
- Double the cooking time. Stir, but very gently so as not to crush the fruit. The syrup should thicken, the plum slices will become soaked in syrup and transparent.
The light aroma of cinnamon will confuse relatives who will expect baking from the hostess, and she will surprise the household by serving plum jam with an unusual taste.
Most housewives annually fill cellars and pantries with pitted plum jam; this is an excellent delicacy for the winter. The preparation not only tastes good, but also brings tangible help to the body. There are no preservatives and dyes in homemade plum jam - this is a significant plus in its favor.
Plum jam for winter tea
Fruit different varieties are not the same in shape, size, degree of sweetness and, of course, color. The plum is blue, red or yellow (almost white in some cases). Any variety is suitable for sweet preparation. Yellow ones are sweeter, with a honey flavor, so the amount of sugar is indicated in recipes less. Regardless of color, fruits contain approximately the same set of vitamins and minerals that are valuable to the body.
Despite the similarity of the composition, the fruits of different colors have their own characteristics:
Most of the substances contained in plums do not break down after heat treatment. In fresh fruits, vitamin E is many times more than in oranges or cherries familiar from childhood. It is responsible for the balanced functioning of the cardiovascular system.
Without wormholes and sterilization
In order for the workpiece to turn out tasty, not sour or moldy during storage, the fruits are selected moderately ripe and hard. Greenish ones will not give juice and a characteristic taste, overripe ones will turn into porridge during the cooking process. Reject collection with wormholes and rotten places. These defects will not only spoil the taste of the product, but will lead to its souring.
- How much sugar is needed in plum jam?
Sugar for treats is usually taken in the same amount as the berry mass. If the fruit is sweet, its portion is reduced by 200-500 g. If the collection is sour, add 200-300 g. Due to the high carbohydrate content, jam is not recommended for overweight people, diabetics and those on a strict diet. If you put xylitol, fructose or honey in dessert instead of sugar, this restriction can be partially removed.
Plum blanks are usually not sterilized. This manipulation is carried out if the “five-minute” is poured into jars with twist lids for storage at room temperature. During sterilization, the lids are fixed with clamps, otherwise the mass will flow out along the walls of the container. The container for jam must be sterilized.
"Five-minute" is rolled up with metal lids. dense classic jam will not deteriorate under plastic covers and under parchment.
How to cook "five minutes"?
Minimize time costs and save maximum amount vitamins in winter dessert fast cooking will help. In this way, five-minute plum jam is prepared. Best of all, the recipe is suitable for juicy sweet varieties of yellow or almost white color. Yellow plums contain a lot of fructose, so no more than 500-800 g of granulated sugar is needed per 1 kg of crop.
To prepare a delicacy for the winter from yellow plums, follow the simplest sequence of actions:
Before you cook a “quick” billet from a white plum, the jars are sterilized. The finished product is poured into them, rolled up, put upside down under a blanket.
Video with a five-minute recipe.
classic plum jam recipe
Despite the high taste qualities, five minutes may not be to everyone's taste because of the liquid consistency. In addition, this product is stored for a long time only under metal lids. To prepare a viscous delicacy that will not deteriorate under parchment or nylon lid, will allow traditional way cooking.
Ingredients for 1 kg blue or red plum:
- 0.5 cups of water
- 1 kg of granulated sugar.
Step-by-step recipe for thick blue fruit jam.
If the plums do not float, and the syrup has become concentrated, the jam is heated 4 times and poured into pre-sterilized containers. When the workpiece is covered with a film, the jars are closed and put into storage.
Additive Experiments: Red Plum and Orange
Stone fruits are tasty and fragrant on their own. However, the traditional preparation will sparkle in a new way if, along with the plum taste, it will be felt with cinnamon, vanilla, cognac or citrus fruits. For example, simple and delicious treat obtained from red honeycombs with pieces of orange.
Ingredients:
The fruits are washed, the stones are removed from the plums, cutting the fruits into 4 parts. Oranges are cut along with the peel. Transfer the prepared products to the cooking basin, bring to a boil. Boil the workpiece over low heat, stirring so that it does not burn for 20 minutes. The halves should become soft and release juice.
Pour into a mass of 700 g of granulated sugar, mixing thoroughly. Raise the heat to bring the mixture to a boil, then lower it again. With constant stirring, cook the workpiece for about 20 minutes until thick. Spread in hot jars, hermetically cork with lids, turn over, wrap for a day.
Videos from classic recipe without orange.
Assorted plums and dark grapes
The plum is a great companion for other fruits, which is why it is often added to platters. There are many options for multi-component jam. One of them is a simple recipe for the winter without sterilization with dark grapes.
Ingredients:
Pure fruits, taken in a ratio of 1: 1, are cut in half, the bones are removed. It is necessary to boil the syrup at the rate of 500 g of sand and ½ cup of water per 1 kg of peeled fruits. Fruits are immersed in the sweet mass, boiled for 20 minutes on not big fire. The workpiece is allowed to brew for 10 to 12 hours, then the pan is again sent to the fire, the delicacy is cooked in one go, removing the foam. Boiling time 45 min.
Jam from yellow plums and pears
The taste, texture and pleasant sunny color of yellow plum blanks are a gourmet pleasure. To the company summer dessert many housewives prefer to add pears. They boil longer than plums, so they are cut into slices to diversify the uniform consistency.
Ingredients:
Substandard fruits are selected, washed. Seeds are removed from plums, and cores from pears. A pot of water is placed on the stove. As soon as the liquid heats up, pour out the sugar, wait for it to dissolve. Sliced pears are poured into the syrup, simmer after boiling over low heat for 20 minutes. To the boiled mass is added yellow plum, boil for another 25 minutes, removing the foam. The end result is unbelievable delicious platter for winter.
Plum delicacy from the multicooker
The emergence of "smart" household appliances optimized the process of cooking not only everyday dishes, but also seasonal preparations. Making jam in a slow cooker is much more convenient than on the stove. The recipe is suitable for beginners and experienced housewives.
For example, you need to cook classic preservation from a red plum in a slow cooker as follows:
From plums make jam different in texture and taste. It goes well with garden berries and fruits, as well as with overseas fruits. Restless hostesses learned to experiment with spices and varieties, and beginners enlisted the help of modern household appliances. Thanks to the efforts of both, the popular recipe is periodically supplemented.
Plum jam has been my favorite since childhood. It is very fragrant, with a pleasant sourness. I propose not to postpone the matter indefinitely and cook plum jam today. I will write 6 recipes, using which you will get very delicious preparation for the winter. Plums can be used to make jam with and without pits, to make thick jam or a royal dessert - chocolate-covered plums.
Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam and get new version on a familiar topic. Also in the jam 5 minutes before readiness, you can add nuts - almonds, hazelnuts, walnuts.
Do not forget, like any other preservation, hot jam must be placed in sterilized jars and rolled up with sterilized lids. It is imperative to remove the foam from the jam! It is because of foam or poorly sterilized jars that jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you put a little sugar - store in the cold.
Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year of issue of the can - it should not be older than 5 years. Otherwise, there is a big risk that the bank will burst.
Plum jam with chocolate or cocoa is very popular. And not in vain. Because it's very delicious dessert, which you spread on bread and enjoy. And the basis of this dessert is natural - plum.
Ingredients:
- plums - 1 kg
- sugar - 600 gr.
- water - 300 ml
- cocoa powder - 50 gr.
- dark chocolate without additives - 100 gr.
- butter - 50 gr.
- orange - 1 pc. (only zest will be needed)
Plum jam with chocolate - preparation:
1. Take a kilogram of plums with a stone. Wash them and cut into 4 parts, remove the bone.
2. Pour water into a saucepan and add sugar. Let the syrup boil. When the mixture boils, the sugar is completely dissolved, pour the prepared fruits with boiling syrup and leave to infuse for 15 minutes.
4. After five minutes of cooking, add butter, cut into pieces, chocolate, broken into squares, into the plum. Sift cocoa through a sieve so that it does not take lumps in the jam. Remove the zest from the orange (the thin top orange layer) and put it in the dessert too. Mix everything well so that the butter and chocolate melt, the cocoa dissolves well. Boil the jam for another 3-5 minutes. The skin of the plums should wrinkle, and the fruits themselves should become soft, but not falling apart.
5. Pour the finished chocolate jam from the plums into sterilized jars and immediately tighten the lids. This delicious dessert is ready. Look, do not eat it right away, leave it for the winter.
Plum jam with cocoa and vanillin "you will lick your fingers"
In the previous recipe, I wrote how to make a chocolate plum dessert. In it, pieces of plums remained whole and floated in chocolate sauce. In this recipe, jam is given a uniform structure, like jam. Accordingly, it can be spread on bread instead of purchased sweet pasta. It turns out very tasty. Not in this recipe yet butter and chocolate, only cocoa is additionally used.
Ingredients:
- plums - 1 kg (peeled)
- sugar - 500 gr.
- cocoa powder - 70 gr.
- vanilla sugar - 10 gr. (optional)
Cooking method:
1. Wash the plums, cut into halves and remove the seeds. Put the plums in a saucepan, weigh them (pre-weigh the saucepan) and sprinkle with sugar in a ratio of 2:1. Also add cocoa and vanilla sugar if using. Stir.
The amount of sugar can vary depending on the sweetness of the plums.
2. Put Nutella on a slow fire and, stirring constantly, bring to a boil. The plum will gradually begin to release juice, the sugar will dissolve. If the jam is not stirred for the first 5-7 minutes, then the sugar will not dissolve, but caramelize, and the jam will burn. Therefore, before boiling, do not go anywhere and interfere.
3. After boiling, cook the jam for 15 minutes. During this time, sugar and cocoa will completely dissolve, the plum will soften, the syrup will thicken.
3.Remove jam from heat and puree with a blender.
4. Put the resulting mass on a slow fire and boil until thick. Cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate), on the number of plums. This can take 20 minutes or 1 hour. The readiness of jam is checked on an ice saucer. Put the saucer in the freezer in advance and let it cool well. Drop a little jam on a cold saucer and twist. If the plum does not flow, retains its shape, then the dessert is ready.
To speed up the process, take dishes with the largest possible diameter. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.
5. While hot, pour the plum-chocolate jam into sterilized jars and roll up with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.
When the jam cools, it will become even thicker.
The most delicious recipe for plum jam with oranges and nuts
This is an unusual plum jam, as the title implies. It turns out very fragrant and tasty, a royal dessert.
Ingredients:
- plums - 1.5 kg
- sugar - 1 kg
- orange - 2 pcs.
- walnuts - 1 tbsp.
- vanilla sugar - 15 gr.
Cooking method:
1. This jam will not be whole pieces, but of a homogeneous jam-like consistency so that the plums and oranges mix well. Walnuts chop with a knife so that there are small pieces. You should not grind too much, nuts should be felt. Wash the plums, cut in half and remove the pit. Oranges should be washed thoroughly with a brush to remove what they are smeared with for longer storage.
2. Cut the oranges into 4-6 parts and pass through a meat grinder along with the peel. Plums also chop with a meat grinder.
3. To cook this jam, you definitely need a saucepan with a thick bottom, otherwise the dessert may burn. Pour plums with oranges into such a saucepan, add sugar and vanilla sugar and mix well. Place over medium heat, cover and bring to a boil. Then reduce the heat to low and cook the jam for 45 minutes. During this time, the sweet will become a beautiful burgundy color.
During cooking, jam from plums should be stirred from time to time. Cook covered to avoid splashing.
3. After 45 minutes, add chopped nuts to the jam, stir and continue to cook for another 20 minutes. On this jam will be ready, it remains only to preserve it in jars.
In this jam, you can add cinnamon (instead of vanilla), ginger, raisins, almonds if desired. Additives are all made to taste and desire.
4. When the jam is cooked, place it in sterilized jars and roll up with sterile lids. Turn the jars upside down and cover with a towel. Let the jam cool, then put it in a dark and dry place.
Pitted Plum Jam in Thick Syrup - A Simple Recipe
In this jam, the plums remain intact, not falling apart, not cracked. The bones are not removed. So that the plums are well saturated with syrup, and the syrup itself is thick, the jam is cooked in several approaches, not one day. But the result will be gorgeous: and appearance desserts, and the taste will delight.
Ingredients:
- plums - 1 kg
- sugar - 800 g
- water - 400 ml
Plum jam - how to cook:
1. Wash the plums and pierce them in two or three places with a fork. This is necessary so that the skin does not crack during cooking, the juice comes out easily, and the syrup enters the fruit.
2. Boil the syrup. To do this, boil water and pour sugar into boiling water. Bring to a boil while stirring again. The sugar should all dissolve. Boil the syrup for 3 minutes, then carefully pour whole plums into it. Wait until it boils and turn it off immediately. Let the jam stand for about 4-5 hours so that the plum is saturated with syrup.
Do not leave the jam for the first time longer than 6 hours. The plums are still raw, so the sweetness can sour.
3. Put the jam on the stove a second time. Bring to a boil and cook for 5 minutes. Set aside again and let it brew for a few hours. Or wait until it cools down completely. For the third time, cook the jam for 5-7 minutes after boiling. Check for readiness. To do this, drop the syrup on a saucer, it should not spread, the drop will keep its shape.
If your jam turned out to be too liquid, you can leave it to cool and cook for the fourth time for another 5 minutes.
4. Immediately after cooking, the boiling jam must be laid out in sterilized jars and sealed with lids. Turn over and let cool. It remains to wait for winter to devour this yummy.
Candied plum jam according to an old recipe
This jam is not cooked in the usual way. The plum retains its shape, the pieces remain dense, while the syrup is quite thick. This is due to the fact that the syrup is boiled separately. Read step by step recipe and just repeat.
Ingredients:
- plums - 900 gr. (weight without bones)
- sugar - 900 gr.
- water - 300 ml
Cooking method:
1. Rinse the plums well, cut in half and remove the pits. Place the fruit halves in a bowl. Weigh the plums in their peeled form and take the same amount of sugar. Syrup needs to be made from sugar. Pour water into a saucepan and add sugar to it. Just do it in this sequence: first water, then sugar. Put the syrup on the fire, stirring, bring to a boil and cook for 1 minute.
2. Turn off the gas under the syrup and pour the peeled plum into it. Shake the pan to mix the plums and syrup. Cover and leave for 1 day.
3. The next day, remove the plum from the syrup with a slotted spoon. Boil the syrup again, turn off the heat and immediately put the fruits in it. Cover the plum jam with a lid and leave for 12 hours.
4. After 12 hours, remove the plum again, bring the syrup to a boil and put the fruit in it. Turn off the heat and let the plum soak in the syrup for 6 hours.
5. After 6 hours, remove the plum with a slotted spoon and put it on a sieve. Boil the syrup over high heat, then make a minimum heat and boil the syrup for 10 minutes. Next, add plums to the syrup and bring the jam to a boil. You don't need to turn on the fire! The plum should boil over low heat.
6. When the jam boils, it must be laid out in sterilized jars and closed with lids, which must be in boiling water until preserved.
7. Turn the jars over, check if the lid is screwed on well. Let the jam cool and you can put it away for storage. Plums in this jam are not boiled, dense, ruby syrup is transparent.
Thick plum jam without gelatin
The jam will have an almost uniform texture. As plums are passed through a meat grinder, small pieces of fruit may occur. Jam is thicker in structure than jam because it takes longer to boil.
Ingredients:
- plums - 1 kg (weight without pit)
- sugar - 800 gr.
How to make plum jam:
1. Wash the plums and remove the stones. This can be done in any convenient way, since there is no need to save beautiful pieces of fruit.
2. Pass plums through a meat grinder. Pour the resulting mass with sugar and mix. Cover the "raw" jam and leave for 2-3 hours to dissolve the sugar in the juice.
3. Put the plum puree on the fire, bring to a boil, stirring. Remove any foam that will appear on the surface. After boiling, do small fire and cook for 20 minutes.
4. Turn off the heat and let the jam cool completely. It may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and cool again. And for the third time, boil the jam for 20 minutes.
4. Arrange the hot jam in sterilized jars and screw on the lids. Let the sweets cool in this form and put them in storage.
I love plum jam. I think you do too. And according to these recipes, you get a very tasty delicacy, fragrant, beautiful rich color. Cook and live sweetly! And also do not forget to pickle cucumbers for the winter, so that later you will have plenty of crunch.
In contact with
25Culinary Etude 03.08.2018
Somehow two months of summer passed imperceptibly. The hot harvest season is in full swing. The little canning factories in our kitchens run non-stop. And the shelves of pantries are replenished with new jars. The beginning of August is the most right time make pitted plum jam for the winter.
How nice it is to eat amber, fragrant or thick, luxurious plum jam in winter (I always cook it without pits). Not so often, but you can afford it, right?
Irina Rybchanskaya, the constant leading heading, will tell us her homemade recipes for plum jam right now. Let's listen to Irina.
Greetings, dear readers of Irochka Zaitseva's blog. A few years ago, my husband and I laid out a tiny alley of plum trees. Our plums have produced a bountiful harvest this year. Small trees are literally dotted with fruits.
Plum varieties are different, so our crop ripened gradually. Now plums are bearing fruit - Hungarians, which we consider the most "aristocratic" variety. They make excellent prunes and the best jam.
And on the border of our and the neighbor's site, a huge old plum tree grows. Part of its abundantly fruitful branches lean to our side. According to an old agreement, the entire harvest from these border branches is ours. There are so many fruits that I barely have time to process them.
From carrion I cook the famous Transcarpathian lekvar - heavily boiled plum jam without sugar. And the conditioned, selective elastic drain goes to the very delicious jam. For the winter, I sometimes boil it for fifty liters.
Of course, we can't eat that much ourselves. I dress everyone with jam - children, grandchildren, mother, relatives. And the surplus scatter with the help of "word of mouth" kind people. Below I give you step-by-step recipes with photos - I will be glad if they become favorites in your family.
Seedless plum jam for the winter - a step by step recipe with a photo
A simple recipe that has become a classic in our family. The process from start to finish is very time consuming. But the active participation of the hostess requires quite a bit. The key to obtaining excellent quality jam is the correct selection of plums.
For this jam, strong, slightly unripe fruits with an easily separated bone and gray skin should be selected.
For convenience, I give a calculation for 100 grams of net raw materials. And you count on the actual amount of fruit available. step by step photos clearly illustrate the cooking process.
Ingredients
- 100 g pitted plums;
- 100 g of granulated sugar;
- 20 ml of water.
How to cook
Sort through the collected fruits. Separate those that are suitable for making jam.
Rinse under running water. Cut or break the plum along the groove, remove the stone. Place the halves in a jam bowl.
Pour in sugar, pour water. Put the dishes on a very small fire, wait for the sugar to dissolve.
Heat to a boil, turn off the heat. Leave the mass alone overnight or for eight to twelve hours.
Repeat steps 3-4 more times with rest after cooking. In the photo - jam after the second and third cooking.
For the fourth time, cook the jam until tender. Landmark - a drop of syrup on a saucer. It shouldn't spread.
Finished product in an old rosette.
Plum jam for the winter five minutes - a simple recipe
For this jam, I take perfectly ripe, but not soft plums. Before cooking jam, I always prick them with a fork so that the juice comes out more energetically and dissolves the sugar.
The preparation turns out to be quite liquid. In winter, jam syrup can be used to make compotes, and fruits can be used as a filling in pies, pies, tarts, and just for tea.
Ingredients
- 100 g pitted plums;
- 100 g of granulated sugar.
How to cook
- Sort out the fruits. Select ripe but firm specimens. Wash, prick with a fork. Fold in a container for cooking jam, cover each layer of fruit with sugar.
- In order for the fruit to release juice, it is necessary that they stand with sugar overnight or 8-10 hours. From time to time shake the dishes in different directions.
- After the required time has elapsed, put the dishes on a small fire, mix gently with a spoon.
- Increase the flame to the maximum. Boil for five minutes, pour into dry sterile jars, tighten the lids.
- Wrap jars of jam with something warm, putting them upside down on the lid. Let it stay like that until it cools down completely.
Chocolate jam from plums for the winter
Plum jam with chocolate can easily compete with the widely advertised chocolate pastes like Nutella and others like it. Yes, and homemade sweets are healthier, no doubt.
Strictly speaking, this is not jam, but rather a thick jam. But the name is firmly entrenched, so I call this product and I. Any plum is suitable for cooking. Most often, I cook this delicacy from carrion of various dark varieties.
Ingredients
- 500 g pitted plums.
- 50 g of granulated sugar;
- 50 g of dark chocolate;
- 20 ml brandy (optional)
How to cook
- Wash the fruits, remove the seeds.
- Fold the halves of fruit into a container for cooking jam, put on a divider.
- Cook over medium flame first, lower the flame as it thickens. In total, cook for ten to twelve hours on a small flame, stir occasionally, do not allow the jam to burn.
- When the mass becomes thick enough, throw chocolate into it, broken into pieces, pour cognac, stir.
- Pour the jam into sterilized jars, twist, turn over, wrap up. Leave it like that until the pieces have cooled down.
Plum jam recipe in chocolate with nuts for the winter
Look please, interesting video about how to cook chocolate jam from plums with nuts for the winter. In this recipe for making jam chocolate flavor Good quality cocoa is used.
Plum and grape jam for the winter - my signature recipe
Usually I make such a jam from the latest plums and black grapes of the “Moldova” variety. This jam goes great with goat's milk cheeses.
Pieces of cheese, nuts and berries from jam should be pricked on toothpicks and lightly dipped in the remaining syrup. In therapeutic doses, it is very useful for moral, mental and physical health.
Ingredients
- 500 g pitted plums;
- 500 g of dark seedless grapes;
- 500 g of granulated sugar;
- 125 ml of water.
How to cook
- Remove pits from washed plums.
- Wash the bunches of grapes, pick off the berries, cut them in half, remove the seeds with the tip of a small knife.
- Fold the prepared raw materials into a bowl for cooking jam, pour syrup made from water and sugar.
- Boil for twenty minutes on a small fire. Let rest for ten to twelve hours.
- Cook for forty-five minutes, in a boiling state, pour into sterilized half-liter jars. Spin, cool in the usual way.
An unusual way to cook jam is in the oven. It is a good help when there is a drain, but there is no time. Jam can be made from pitted and pitted plums.
Ingredients
- 500 g pitted plums or 600 g with pits;
- 200 g sugar;
- a quarter glass of water;
- half star anise, a piece of cinnamon.
How to cook
- Remove pits from clean sorted fruits. Or just chop the pitted plums with a fork.
- Put the fruits in a baking dish, sprinkle with sugar, put spices.
- Put in the oven at 150°C. Cook ninety minutes, stirring occasionally.
- Pack the jam and roll up.
My remarks
Plum jam, cooked in this way, is not too thick. Fruits can be used for baking, and syrup - for cooking dried fruit compote, as a sauce for ice cream, puddings, soufflés.
Plum jam with red wine for the winter
Sometimes I am carried by waves of culinary creativity. Then something very original appears. This is plum jam with dry red wine.
If you suddenly have guests dropping by, treat them to Camembert or Brie cheese with red wine plum jam. This will be enough to pass for a culinary wizard.
Ingredients
- 100 g plums (net);
- 100 g sugar;
- 50 ml dry red wine.
How to cook
- Make syrup from sugar and wine.
- Dip the halves of the pitted plums into the boiling syrup.
- Cook on a low flame for five minutes. Cool completely.
- Repeat the operation three to four times. In the process of the last cooking, bring the jam to readiness. A drop of syrup on a saucer keeps its shape and does not spread.
A fairly gentle method of cooking jam. I rarely use it, but I am often asked how to make jam from plums and other fruits with gelatin. Here is the recipe - I hope that it will be useful to someone.
Ingredients
- 100 g plums (net);
- 50 g of sugar;
- 20 ml of water;
- 4 g gelatin.
How to cook
- Remove the pits from clean plums.
- Mix granulated sugar with gelatin, sprinkle with a mixture of plums.
- Let stand eight to twelve hours.
- Pour water, bring the mixture to a boil over a small flame.
- Boil for seven to eight minutes, pour into sterilized dry jars, screw on the lids, turn over, cover with warm blankets for self-sterilization.
My remarks
- This jam can be cooked with a natural sweetener - stevia.
- For 100 g of plums, you should take 1.5 tablets of stevia, crush, mix with raw materials. Then cook in the same way as above.
Dear readers of Irina Zaitseva's blog! I will be glad if my homemade recipes are useful to you. Experiment, add various spices to the plum jam. Plum loves cinnamon, cloves, allspice and bitter pepper, anise, star anise, lemon and orange zest. Instead of water, use apple or any other fruit or berry juice to make syrup.
If you have any questions, I will be happy to answer them in the comments. I wish you sincere winter tea parties in the circle of loved ones and close people.
Health, love, good luck and peace of mind to all of you, dear readers. With wishes of all the best Irina Rybchanskaya blog author Essay of a culinary amateur.
Dear readers, if you are interested in others cooking recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button below.
Delicious recipes for the whole family
And what about today for the soul? The immortal relationship of two souls beyond time and space. Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck
see also
Clafoutis - recipes for the famous French pie
Seedless, the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without any extra effort. Exists universal way cooking, which is suitable for both the stove and multicookers, without which a rare kitchen can do these days.
Plums are useful in that they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking, the fruit retains this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.
Plums in own juice
This jam is more like a thick syrup with pieces of berries. In terms of taste, it is in no way inferior to any other. Making plum jam according to this recipe will not cause difficulties even for those who have never rolled jars for the winter before.
You will need:
Ripe dark plums (1-1.5 kg);
Sugar (300-450 g).
There is no water in the recipe at all, you do not need to add it. Bones are taken out of the plums, halves of the fruit are placed in a deep saucepan. Everything is topped with sugar. Seedless plum jam, the recipe of which involves infusion, turns out to be especially tasty and fragrant. Fruits are left sprinkled with sugar for a while so that they give juice. The term depends on how ripe the plums were taken. After the juice has appeared, the pan can be put on the stove to bring the contents to a boil. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to violate the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, boiling, boiling, boiling. The finished jam is closed in heated sterilized jars.
The simplest recipe for sweet jam
The principle of preparation does not differ from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter, made in this way, turns out to be rich, sweet and not candied long time if the jars were well sterilized. It must be stored in a cool place. The maximum storage period is 2 years. After this time, there is a risk that the jam will become just sweet, losing all its useful properties.
Jam from sour varieties of plums
The recipe described above is also suitable for fruits with a pronounced sourness, but there is a slight difference. Firstly, you need more sugar: 1.5 kilograms of plums are required for 1 kilogram of plums. Secondly, in order for the fruit to give juice, you need to add half a glass of boiled warm water. Thirdly, it will take about 10-12 hours to insist. At the same time, seedless plum jam, the recipe of which is universal for any variety, turns out to be moderately sweet, moderately sour. Bones can not be thrown away, leaving them for other purposes. For example, homemade tinctures.
For multicooker
The number of ingredients is selected individually, taking into account the volume of the bowl of the device. For 1 kilogram of plums, 1 kilogram of sugar is required. Fruit does not need to be soaked. They are thoroughly washed, pitted, skinned. It is not difficult to do this: plums are scalded with boiling water, then the skin is removed. Halves of plums are laid in an even layer in a bowl, sprinkled with sugar, fruits are again laid out on it until the slow cooker is full. Plum jam, cooked at home not on the stove, is different special flavor and softness. The consistency is more like a very delicate jam. The program is set to "Extinguishing". How much 1 hour is enough at a power of 750-800 watts. After preparation, the jam is closed in jars or eaten immediately. Any varieties of plums are suitable, but sour ones should be cooked longer - 1.5 hours. Sugar is added to taste.
A way for those who like to tinker
Not everyone likes five-minute jam, so you can cook according to traditional method, which used to be used in every third house. You will need:
Elastic plums (1 kilogram);
Sugar (1.4 kilograms);
Boiled water (1.5 cups of 200 ml).
Plum jam for the winter used to be prepared in this way. Its taste has been familiar to many since childhood, although it takes a little tinkering. Fruits are pitted, laid in a separate bowl. Sugar is mixed with water, the syrup is simmered over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. The syrup is not cooled, but immediately poured into plums. It is necessary to insist them in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, plums are again poured over them for several hours. After such preparation, the jam is put on the stove. You need to cook it over low heat, stirring, removing the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are closed in jars in the same way as any other homemade preparation.
If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How much to cook plum jam in this case? The same - 1 hour. To check how well it has boiled down, you can put a drop of syrup on a plate. If the drop has not flowed and has not spread over the surface, then the jam is completely ready for twisting. It is not necessary to cool it down.
Combined recipe
Jam with plums and oranges is very interesting in taste. It will require:
Plums (1 kilogram ripe, but not too soft);
Sugar (1.5 kilograms for the entire cooking);
Zest of 5 oranges.
Plums are poured with sugar (the pits are removed beforehand), left for several hours until the juice stands out. At this time, candied fruits are made from orange peel. That is, caramelize the skin over low heat with sugar. Plum with juice is placed on the stove. After the first boil, the fire is reduced to a minimum. Candied oranges are passed through a meat grinder, added to fruits with syrup. You need to cook until cooked, on average 1-1.5 hours over low heat. Ready jam is closed in jars. The combination of oranges and plums gives indescribable aroma and taste of the preparation.
How to close jam for the winter
To prevent the blanks from spoiling, you need to properly close them for storage. It's not as difficult as it seems. To begin with, the banks are thoroughly washed, poured over boiled water dry inside. The latter is very important: pitted plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid mold or fungus. Banks are kept over the steam until all the droplets dry out. Lids are sterilized in boiling water for 10-15 minutes. Jam is placed in jars wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids to choose from: plastic or metal. The latter are twisted with a special machine.
