Jam from apples and plums for the winter. Plum and apple jam

Confiture is jelly-like food product with whole or crushed fruits (berries) boiled with sugar evenly distributed in it. For the preparation of confiture, only those berries are suitable that have a lot of pectin in their composition and therefore have gelling properties. Plums and apples have a very high pectin content, so they can be used to make confiture. When cooking, be sure to make sure to cook this yummy also

Ingredients:

• Plum - 2 kg
• Apples - 1 kg
• Sugar - 1.6 kg
• lemon zest with two lemons

Plum and Apple Confiture - Recipe.

And now let's see how to cook this and pie plums. Sort the plums, check for any damage, rinse them well, cut in half and remove the stones.

Rinse apples in hot water and cut into small pieces, while removing the core with bones.

Take large saucepan or a bowl for making jam. The volume of the container should be 4-5 liters. Put 1/3 of the plum on the bottom of the pan and sprinkle it with 1/4 of the total volume of granulated sugar.

Lay half of the apples on top.

Sprinkle the layer of apples with another 1/4 of the sugar.

Again lay out a layer of 1/3 of the plums.

Again sprinkle with 1/4 of the sugar.

Place the remaining apples, sprinkle them with the remaining sugar and top with the remaining plums. Put the pot of berries on the fire and cook over medium heat, stirring occasionally for 40 minutes.

Remove the saucepan from the stove and let the jam cool down. When the jam is warm, grate the lemon zest and add it to the jam.

Using a blender, beat the confiture until a thick homogeneous mass is formed.

Every year, after harvesting, every summer resident asks himself how to preserve his fruits, and what dishes can be prepared from them. In this case, you should pay attention to jam from orchard apples and plums. This one is easy to make but very delicious dessert ideal for tea table and in winter evenings will again give a feeling of summer and a charge of vivacity and vitamins.

Jam from apples and plums fell in love with many housewives thanks to its unusual taste. Indeed, on the one hand, the dessert has a sour tint, which is given by apples, and on the other hand, it is sweet and juicy, which is given by plums. Therefore, you need to responsibly approach the choice of fruits for making jam.

It is better to use sour varieties of apples (for example, White filling, Antonovka, Sharapai or Granny Smith). They will give ready meal tart taste. Plums used for cooking should be sweet, large and ripe.

For cooking, it is advisable to use a large enamelware- it does not allow the ingredients to oxidize. If this is not available, then an ordinary copper pan will do.

Preparation of the main ingredients

Before you start making jam, prepare the fruit. To do this, you need to wash the apples well, remove the peel and all wormy areas. Then cut the fruit into quarters (if the apples are small, you can use halves) and remove the core.

Plums should also be thoroughly washed, cut out with a knife all rotting or damaged areas and divided in half. Remove bones.

Methods for making jam from apples with plums

Today there is a large number of apple recipes plum jam. They differ from each other in the products that need to be used, their quantity and cooking time. But, no matter what recipe the hostess chooses, as a result she will get a delicious and juicy dessert.

simple recipe

This method uses a minimum of ingredients, but the taste remains the same soft and pleasant.

Required components:

• peeled apples - 900 grams;
• plums - 500 grams;
• sugar - 1 kilogram.

Cooking steps:

1. Cut apple quarters into small pieces.
2. Combine ingredients and stir.
3. Leave the mixture for four hours. During this time, the fruit will release its juice, and a small amount of sugar will dissolve.
4. Place the container on slow fire, and bring fruit with sugar to a boil.
5. Increase the heat and cook for ten minutes at an intense boil.
6. Remove the jam from the stove and leave to cool for 12 hours.
7. After a break, bring the dish to a boil again, hold for big fire ten minutes and turn off.
8. Cool the jam.
9. Pour into sterilized jars. To sterilize jars, you need to either boil them or heat them in microwave oven at maximum power for seven minutes.

Jam in a slow cooker

The method of cooking in a slow cooker is remarkable in that it takes a small amount of time and uses a minimum of effort on the part of the hostess. But the taste, as before, remains the same rich and expressive.

You will need:

• peeled apples - 500 grams;
• plums - 500 grams;
• sugar - 800 grams.

1. Combine prepared fruits in one container.
2. Add sugar to them and mix.
3. Leave the mixture for two hours.
4. Place it in a slow cooker and turn on the “Extinguishing” mode for 30-40 minutes.
5. Cool and pour into sterilized jars.

Apple-Plum Jam with Cinnamon

Although cinnamon is used in the recipe a little, this spice will give ready dessert unusual spicy taste. Cinnamon jam is most often used as a filling for baking - thus, the product acquires astringency.

Required Ingredients:

• water - 100 milliliters;
• peeled apples - 900 grams;
• plums - 800 grams;
• sugar - 700 grams;
• ground cinnamon - 5 grams.

Cooking steps:

1. Put the fruits in a saucepan and pour water, and then cover with sugar.
2. Put the prepared mixture on a slow fire and cook for about an hour, stirring occasionally. The signal of the end of cooking will be that the mixture has acquired a bright red color.
3. Remove the pan from the stove and leave the dish to cool for 12 hours.
4. After a break, boil the mixture again for about an hour, then add cinnamon and keep on fire for another ten minutes.
5. Remove from stove, cool and pour into prepared jars.

Recipe "Five Minute"

The advantage of this recipe is that the dish is prepared quickly, but the taste is preserved. It is also suitable for those who do not have a multicooker at hand, but want to quickly prepare tasty and healthy jam.

Ingredients:

• peeled apples - 500 grams;
• plums - 500 grams;
• sugar - 900 grams.

Cooking sequence:

1. Mix fruits and cover them with sugar.
2. Put the mixture on high heat.
3. Bring to a boil and cook for five minutes.
4. Remove the jam from the stove, cool.
5. Repeat the entire process above 5 more times.
6. The last time, boil the mixture for about thirty minutes.
7. Remove from stove, cool and pour into jars.

Storage of the finished product

Usually jam is prepared in the summer, and stocked up for the distant winter. And therefore, so that the product does not deteriorate in a few months, you must adhere to the rules of storage. Ready-made canned food is best stored in a cool, dark place, such as a refrigerator or cellar.

Delicious is on the agenda home photo recipe- plum and apple for the winter. Thick consistency, the absence of a cloyingly sweet taste, a subtle sour note is the characteristic of our jam. It will especially appeal to those people who do not like overly sweet preserves / jams. We took a sour plum as a basis, we chose a mixed variety of apples - an apple-pear, it turned out quite interesting. Jam is always appropriate, a hidden jar of goodies is sure to find its use - be it unexpected guests or a scheduled tea party. Jam can be used as a filling for pies, it can be served with cheesecakes or pancakes, children love this very much. Also, such a jam (as well as) is well suited to noble cheeses or breaded cheese sticks deep fried.

- plum - 1.5 kg,
- apples - 2-3 pcs.,
- sugar - 1.5 kg.




We choose plums for our jam, it is not necessary to take selected berries, plums that are a little wrinkled will do, but the main thing is that they do not have corruption in the form of rotten places. We wash all the plums under running cool water, dry a little and separate from the seeds. We shift the pulp into a chopper - a blender or a meat grinder. Grind plums until smooth.




We remove the peel from apples, cut each apple lengthwise into two halves, cut out the seed box. Grate peeled apples coarse grater you can use a combine.




We take a thick-walled pan, pour the plum mixture into it, also pour in the apple chips.




Add the specified amount of granulated sugar to the ingredients. Optionally, you can add any spices or lemon / orange zest.




We mix the ingredients, send the pan to the stove. We cover the pan with a lid, cook our future jam for 15-20 minutes. We look into the pan several times, stir so that the jam does not burn.




In order for the consistency of the jam to be silky and smooth, take an immersion blender and carefully punch through all the contents at the highest speed. We return the pan to the stove, boil for another 7-10 minutes. We take a sample of jam, also checks the consistency - the liquid should not drain from the spoon. The jam will thicken as it cools.




We pack plum-apple jam in pre-sterilized jars, immediately seal hermetically with lids. We cool the workpieces upside down, wrapped in a warm blanket. A day later, we send a treat to the shelf of the pantry or closet.




Enjoy your meal!

It also turns out very tasty and bright.

Apple plum jam - very delicious treat for tea, which is wonderful to brighten up the long winter evenings. Now I will tell you how to cook thick and fragrant jam from plums and apples for the winter.

And this jam tastes amazing! Apples are added to light jam sourness, slightly noticeable, very pleasant. And thanks to the gelfix, the jam is very thick.

You can, however, do without gelfix in this recipe, then you need to take more sugar. And the delicacy will turn out not so thick, but just as tasty!

By the way, those who like to experiment can add other fruits to the jam. For example, pears. This time I managed only with plums and apples, and jam for the winter from them turned out just wonderful!

If you still have plums left, you can cook without sterilization or cook up a delicious one.

1. Apples - 500 grams
2. Pitted plums - 1 kg
3. Sugar - 700 grams
4. Gelfix - 1 sachet

To prepare apple-plum jam, prepare necessary ingredients. Let's go through the plums, separating the spoiled and rotten fruits, wash them under running water. Cut the plums into two halves, removing the pits.

We measure right amount sugar and lastly we deal with apples so that they do not oxidize and do not darken. Removing the middle special knife and cut into medium cubes. If there is no allergy to citrus fruits, chopped apples can be sprinkled lemon juice so they don't darken.

Pour the prepared plums with apples into the bowl.

Pour out the package of gelfix and add sugar. Mix everything gently. We close the lid. You can let it stand for a while so that the fruit releases juice and granulated sugar thawed a little.

We set the extinguishing mode for 40 minutes. After 10 minutes, the lid must be opened and stirred so that nothing sticks to the bottom.

At this time, I put jars with lids on the stove to sterilize.

After the signal, open the lid and grind the fruit with a submersible blender until a homogeneous thick jam. We spread the jam in sterilized jars and close with sterilized lids.

Apple-plum jam in a slow cooker is ready! Can be spread on bread and used in baking.

The jam turned out to be quite thick, when it stands, it will thicken even more.

Watch the video of making delicious and thick jam for the winter from apples and plums in a slow cooker.

Calories: Not specified
Cooking time: Not indicated

Most delicious jam obtained from plum varieties "Hungarian". The stone of such plums is easily separated, the plums are fleshy, with dense pulp and at the same time juicy, wonderful sweet and sour taste. Traditionally, when making jam, apples are added to plums, but there are more. original recipes– e.g. with chocolate, nuts, orange peel, spices and spices.

We will cook jam from apples and plums for the winter on our own. simple recipe, without exotic additives, so that the jam can be used in any. It gets thick rich taste and a very pretty burgundy color. Jam is perfect for pancakes, cheesecakes, cottage cheese casseroles, as a filling for pies and pies, for toast and toast.

Ingredients:
- apples (peeled) - 1 kg;
- plum - 700 gr;
- water - 0.5 cups;
- sugar - 800 gr (to taste).

Recipe with photo step by step:

We do not cut the peel from apples for two reasons. First, in apple peel a lot of pectin, and it gives a denser consistency to jams and preserves. Secondly, apples will still need to be rubbed through a sieve, and there is absolutely no need to do extra work (peeling apples). Cut the apples into slices, remove the middle with seeds.

Then we cut the apples smaller - so they boil faster. We put it in a cauldron or saucepan (or in another dish convenient for cooking plum jam).

Pour about half a glass of water into the apples. Apples will not immediately give juice, and water is needed so that the apples do not burn when heated. We put the dishes with apples on a small fire, cook at a quiet boil. Stir occasionally to heat them evenly.

Hungarian plums are very well cleaned from the stone. It is enough to cut the plum along the relief line, divide it into two halves and the stone will immediately go away.

When the apples soften a little and boil down, add plums to them, cut into small pieces.

We continue to cook the fruit for 30-40 minutes until almost completely boiled. The mass will turn pinkish, become viscous and loose. Make sure that the fruits do not burn, cook them on a quiet fire.

boiled fruits in small portions transfer to a sieve or colander with small holes and wipe with a wooden spoon. After wiping, only the skins of apples and the peel of plums will remain. Throw away this pulp.

The fruit puree will be thick, but not quite smooth. If you like a smooth plum jam, then beat the puree with a blender to the desired consistency.

Put the pot with fruit puree to a quiet fire. When the puree begins to "puff", add sugar. We stir. You can put more sugar than indicated in the jam recipe - it all depends on the taste of apples and plums.

After adding sugar, cook the jam for 10 minutes at a very quiet boil. We do not make a strong fire, otherwise the jam from apples and plums will quickly darken.

Wash jars and lids hot water with soda. Fill the lids with boiling water, let the water boil again. We sterilize jars in any way convenient for you (in the oven, microwave, over steam). Fill the jars with boiling jam, screw on the lids.

We wrap jars of jam with a warm blanket, leave it like that for 1-2 days. When the jam has cooled, move it to the pantry and store at room temperature. Cooled jam from apples and plums thickens very well, and resembles jelly in consistency. It can be used as a filling for