How to cook delicious plum jam. Why is plum jam bitter? Cooking plum dessert with cocoa

Description

plum jam This is a great way to recycle large quantities of plums into an amazingly tasty treat. Pitted plum jam can be used not only as an independent dish, but also in combination with pies, cakes and other confectionery. It brings some sourness to sweet dishes. It is best used in the cold season, when the body, more than ever, needs vitamins.

Since the plum is heat-treated during the preparation of jam, some of its useful properties may be lost, but something is still preserved anyway.

Experienced housewives probably know how to cook plum jam. Therefore, this plum jam recipe with step-by-step photos will be a lifesaver for many novice housewives who have not yet tried to cook this dessert with their own hands.

Plum jam is recommended for people with rheumatism and diseases associated with metabolism. Plum fruits contain a substance called coumarin, which prevents the formation of blood clots in the vessels, and also significantly dilates coronary-type vessels.

Also, the plum is quickly digested by the stomach, while contributing to the emergence of new blood cells, and also improves the functioning of the gastrointestinal tract and cleanses the stomach well. It is recommended to use plum to remove toxic substances from the body. plum jam is simply an indispensable folk remedy against fever.

Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.

Ingredients

Cooking steps

We take the necessary ingredients for making plum jam and put it on the table. It is best to start cooking this jam in the evening. Why - will become known later.



First, let's take a kilogram of plums. Choose firmer fruits so that they do not eventually turn into jam. Wash plum well.



We cut the washed plums with a knife into several parts and carefully remove the stone, because it will be more pleasant to eat jam.



Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put on the stove. The fire must be small so that the sugar does not burn.



At the end of the preparation of the syrup, pour them over the chopped plums and leave to brew for several hours. During this time, the drain should release enough juice.



Now we turn on the stove again, put the plums with syrup on a high heat and bring the mass to a boil. After the plums have boiled, let them cool and remove to infuse for 9 hours, or better, all night. Here you need as much time as possible for the plum to absorb enough syrup.



In the morning, we proceed to the further preparation of jam. Put the plums back on the fire and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third, put it back on the fire and cook until the drop begins to stretch. Stir the jam and pour into a jar until you want something delicious.



Bon appetit!

The benefits of plum jam are undeniable. It is hard to imagine a cold winter without a jar of fragrant and healthy plum jam. Plums are saturated with minerals, vitamins, carbohydrates and dietary fiber. Plum jam for the winter is a delicious fruit preparation that has a beneficial effect on the human body - not store-bought, in which emulsifiers and preservatives, but home-made, made with your own hands.

Easy Plum Jam Recipe

Making jam from plums is quite simple, so even a beginner can handle it. The jam turns out to be rich, very beautiful in color and incredibly fragrant.

You will need:

• Cold water - 1 cup
• Fresh plums - 1 kg
• Sugar - 1.5 kg

Cooking:

Initially, you need to prepare the syrup: dilute sugar in water and bring to a boil. Wash the plums well under running water, cut in half and separate from the pits. Fruits should be selected fresh and ripe.

Gently transfer the peeled plum into the resulting syrup so that the syrup completely covers it. It is better to choose wide dishes for making jam, so that it is convenient to mix the plums in it. Bring the jam to a boil and cook for 15 minutes, stirring occasionally. Then reduce the heat and cook under the lid for another half hour. After that, remove the jam from the heat, let it cool well and pour into sterilized jars.

Yellow plum jam

You will need:

• Sugar - 1.5 kg
• Yellow plums - 2 kg

Cooking:

Wash the plums and separate from the pits. For this jam, you can take not too ripe fruits. Put the plums in a wide bowl and sprinkle with sugar, leave this mixture to brew overnight. In the morning there will be a lot of juice in the plums, if not enough, you can add a little water. Pour the plums into a wide saucepan and put on a slow fire. After the mixture has boiled, it should be simmered over low heat for half an hour. Remove jam from heat, cool slightly and roll into hot jars. Delicious plum jam for the winter is ready.

Plum jam with chocolate

You will need:

• 1 kg of ripe plums;
• 2 cups of sugar;
• 1 bar of black (not milky, not porous!) chocolate without additives;
• 2 teaspoons of vanilla with sugar.

Cooking

Remove the pits from the washed plums. Put the peeled fruits in a saucepan, pour sugar and put for an hour. During this time, the plum will have time to give a lot of juice. Mix and put on medium heat, bring the plums to a boil.

Stir, reduce the flame to the smallest and cook for fifty minutes. Stir occasionally so the jam doesn't burn. If you get a lot of syrup (this is possible if the fruits were very juicy), then you can drain it.

When the plums are boiled, then they must be mixed. If you want the jam to be homogeneous, then beat it with a blender. Add vanillin and chocolate, divided into pieces, into the jam. Cook further, stirring all the time until all the chocolate has dissolved.

Arrange hot plum jam in sterile jars, pour one and a half tablespoons of sugar on top so that a “cork” appears, which will not allow bacteria to penetrate into the workpiece. Banks roll up. Leave the jam in the room to cool, rearrange for storage in a dark place.

Plum and chokeberry jam

You will need:

• 1 kilogram of chokeberry;
• 0.5 kg plums;
• 1.5 kg of sugar;
• 1.5 teaspoons of citric acid.

Cooking

Remove the seeds from the plums, divide each fruit into three or four parts. Separate the rowan from the twigs, rinse and place in a saucepan, pour a liter of boiling water. Leave the berries for five minutes. After that, you need to drain the water into a separate pan. And the berries should be washed in cold water.

Put a kilogram of sugar into the water from under the mountain ash and boil the syrup. The rowan and plums should be immersed in boiling syrup. Bring to a boil, then remove from heat, cover the jam with a lid and leave for twenty minutes.

Pour the remaining sugar, mix and put on a strong flame, boil. Next, you need to remove from heat and put for six hours. 5. Put it back on the fire, pour in citric acid, cook for forty minutes. Divide the jam into jars and roll up. When the jam has cooled, it should be rearranged in a dark place.

Plum jam for the winter in a slow cooker

You will need:

• 1 kg 200 g plums;
• 1 cup of sugar.

Cooking

Remove the seeds from the plums, twist the remaining pulp or you can chop it with a blender. The resulting puree should be put in a multicooker bowl, pour sugar. Then select the "Extinguishing" program and cook for one hour.

Arrange plum jam in sterile jars, roll up. Turn upside down, leave in this state for a day. Store jam in a dark place.

• Choose only whole and fresh plums.
• For flavor, you can add a pinch of spices and citrus zest to the finished jam.
• In order for plum jam to be stored for a long time, it should be put in a cool place.

Homemade plum jam is perfect for tea drinking, as a filling for pies and pies. And in the cold winter season - an excellent remedy for colds, no worse!

Plum is a fairly common fruit, so among the winter preparations there must be at least one plum jam. The delicacy is very healthy and also very tasty and fragrant. In order to have something to treat guests in winter, you can make jam according to one of the proposed recipes.

Plum jam five minutes

The simplest and least time-consuming preparation is five-minute plum jam. For it you will need the following ingredients:

• Plums - 2 kg;
• Vanilla - 1 sachet of sugar (10 g);
• Sugar - 1 kg.

It is recommended to take fruits that are not quite ripe, so that jam is obtained, and the plum does not boil soft, forming jam. In running water, we thoroughly wash the prepared plums and, having cleaned them of leaves and small litter, we remove them from each stalk. Then, cutting the fruit in half, remove the seeds with a knife.

Peeled plums are covered with ordinary sugar and left overnight. During this time, the plums will become firmer and release the right amount of juice. The next day, the container with plums can be put on the stove and brought to a boil, turning on a strong fire. After that, cook the fruit in sugar and its own juice for 5 minutes over low heat.

After the time has elapsed, remove the pan from the stove and cool the jam. When the temperature of the delicacy has reached room level, we again send the container to the fire. But now just bring it to a boil and turn it off. Immediately, hot jam is distributed into jars that have been washed and sterilized in advance. We store rolled blanks in the basement or refrigerator.

Plum jam transparent

You can make delicious jam from plum slices. In this case, the delicacy will be quite transparent. To enjoy the wonderful taste and beneficial effect of the fruit on the gastrointestinal tract, you need to take the following products:

• Sugar - 1 kg;
• Plums - 1 kg;
• Water - 0.5 tbsp.

We prepare transparent jam in slices: we sort the plums, setting aside too soft and overripe fruits. For this recipe, you need strong, dense fruits so that the slices come out whole. We wash the selected fruits well under running water, as they will be cooked in the peel. Next, we clean the fruits from the stones, so that this stage goes easily and quickly, it is recommended to take the Hungarian plum variety. Now it remains only to cut the plums into slices.

Fill the plums in a saucepan with water, and send sugar there. Please note that if the plum is sour, then it is allowed to increase the amount of granulated sugar up to 1.3 kg. So, having combined all the ingredients, we set aside them so that they let the juice flow for several hours. While you can, for example, prepare jars - rinse them thoroughly, hold them over steam or ignite.

Then we send the pan with food to the stove, after boiling, we cook everything for about 40 minutes. We check for readiness in the usual way - dropping jam on a saucer. If it doesn't spread, then it's done. We fill the jars to the top with the finished delicacy and roll them up. The jam is ready, enjoy your tea party!

Plum jam with gelatin

In another way, this recipe is also called plums in gelatin. And indeed, in finished form, the fruit seems to be in jelly. The delicacy comes out original, but no less tasty. To prepare it, we take:

• Plums - 1 kg;
• Gelatin - 30 g;
• Sugar - 2 tbsp.

As in previous recipes, for jam from plums with gelatin, it is advisable to take dense fruits, even slightly unripe ones. Cut the washed and sorted plums in half. Remove the seeds from each and cut the fruit into slices. Although you can leave the halves. We take an enamel bowl and sprinkle the plums in it with sugar mixed with instant gelatin. Ideally, of course, for each half of the plum, there is 1 tablespoon of sugar.

In this form, you can leave the plums overnight, or if you cook in the morning, then until the evening, and then continue cooking. During this time, the juice from the fruit will stand out. Place the saucepan on the stove and bring to a boil over medium heat. It is not necessary to cook the products, the time until they boil is enough. We distribute the finished jam in sterile jars and roll up.

To cool the seamings, wrap them upside down in a blanket for about a day. Then you can send for storage in the cellar. Please note that before using, it is worth holding a jar of goodies in the refrigerator for a while so that it freezes. Happy tea!

Yellow Plum Jam with Orange

Cherry plum will be used in the role of yellow plum in this recipe. This variety must be purchased or harvested in time, as its season is very short. In order to make both the color and the taste of the delicacy even brighter, the plum can be diluted with an orange. So, for jam we take:

• Ripe cherry plum - 1.5 kg;
• Orange - 0.5 kg;
• Sugar - 1.5 kg.

For orange jam and yellow plums, you need to select the most whole fruits so that there is no damage or rot. This is necessary to keep the jam as long as possible. Next, the sorted fruits are washed and dried. Ready plums get rid of the seeds. Now it's time to prepare the oranges. We also wash them well, even with soap, after which they need to be scalded with boiling water.

Prepared oranges are cut directly in the peel into pieces, removing the seeds. Then we send the fruit to a meat grinder or grind it with a blender. Now mix orange puree with cherry plum and pour into an enamel pan. Sprinkle them with sugar and set aside for half an hour. During this time, the fruit juice will dissolve the sugar crystals, and at the same time more juice will stand out. This is necessary so that the jam does not burn.

After the time has elapsed, put the pan on the stove and turn on the medium heat. When the mass boils, reduce the heat to a minimum and boil for a few more minutes until the treats are ready. During cooking, periodically you need to stir the jam and remove the foam.

Ready jam can be laid out in sterile clean jars and rolled up. Turning over the containers with jam, wrap them in a blanket for about a day. After cooling, the jam is sent for storage in a cool dark place, for example, in a cellar.

Blackthorn plum jam

This plum variety is very sweet, so fragrant jam must be made from it without fail. It goes well with just tea, and with cake and cookies. To prepare it you need:

• Plum - 6 kg;
• 4 kg of sugar.

We wash the blackthorn well and sort it out. After that, we remove the seeds from the fruit and transfer the finished fruits to an enameled pan. Sprinkle the plums with granulated sugar on top and set aside the pan to form the juice from the plums. It is recommended to leave them overnight.

For harvesting, you also need to prepare containers - sterilize the jars. The next day, put the saucepan with plums that have started juice on the stove, turning on medium heat. When the mass boils, reduce the flame to a minimum. We simmer the jam for about an hour, after which, bringing it to a boil, put it in jars and roll it up. After complete cooling, we remove the blanks in the cellar.

Cherry plum and plum jam

Cherry plum is quite sour fruit, so you will need a lot of sugar. And star anise can give some zest to jam. So, for cherry plum and plum jam, you need the following products:

• Plum - 1 kg;
• Cherry plum - 1 kg;
• Water - 2 tbsp. 200 g each;
• Sugar - 4 kg;
• 2 pcs. star anise.

Wash the fruits and cut in half. Next, turning the halves of each fruit, carefully separate from each other. It is so easy to get rid of the bones and leave the halves intact. To simplify the procedure, it is recommended to take initially ripe fruits. We transfer the finished fruits to the pan.

Next, cook the syrup separately. To do this, mix sugar with star anise and water in a saucepan and send them to the stove. The finished syrup should not contain undissolved sugar and should be clear. Pour our fruits with boiling syrup and mix the contents of the pan well.

In this form, plums are infused for about 3 hours. Next, put the pan back on the fire and bring to a boil, stirring occasionally. After boiling, the jam should cook for about an hour. In the meantime, it is cooked, you can sterilize jars for blanks.

We distribute the finished treat while still hot in containers and roll it tightly. Please note that before closing the jars, you need to remove the star anise from the jam, since its role in the play is over. Happy tea!

Seedless plum jam in a slow cooker

Of course, it is easier to entrust half the work to kitchen assistants. It's so easy and quick to cook pitted plum jam in a slow cooker. To do this, we take the following products:

• Plums - 1 kg (this is already pitted);
• Sugar - 0.5 kg.

Wash the plums and cut into halves. Now it is easier to get rid of the bones. When the plums are ready, we weigh them so that there is the right amount of fruit. We also measure sugar. Pour both ingredients into a mixing bowl and mix well. Let them stand like this for about 15 minutes. During this time, the sand will melt a little, and the plum will release juice. After that, close the lid of the device and set it to 40 minutes in the extinguishing mode.

When half the time has passed, you need to open the lid and mix the contents. At this stage, you can just check how sugar has dissolved. When all the cooking time has expired, the delicacy can be distributed among the prepared jars. We send the blanks to spend the winter in the cellar, and in due time we enjoy the amazing taste of such a simple delicacy. Happy tea!

Yellow plum jam five minutes

Yellow varieties of plums will not only add a special taste to the jam, but the color of the delicacy will be chic. It is very similar to honey. To prepare five-minute solar jam, you will need:

• Yellow plum - 1 kg;
• 0.5-0.8 kg of sugar.

We wash the fruits well and clean not only from the seeds, but also from the peel. This procedure is not as complicated as it might seem. Transfer the finished plum “fillet” to a saucepan and add sugar for cooking. After mixing everything, put on the stove. Cook over low heat, stirring constantly, until all the sugar crystals have dissolved - after boiling for about 5 minutes.

Even hot, but already ready-made delicacy is laid out in jars and twisted. Then, as usual, we wrap it up, wait until the workpiece cools down, and put it in the cellar. Fragrant jam has an amazing color and taste. In this case, the plum will remain in pieces and retain all its vitamins. Due to the fact that there is no peel, this jam just melts in your mouth. Happy tea!

Gooseberry jam with plum

Plum goes well with other products. For example, an excellent taste is obtained when preparing plum jam with the addition of gooseberries. To do this, we take products in the following proportions:

• Plum - 0.5 kg;
• Gooseberries - 0.5 kg;
• 0.7 kg of sugar;
• Water - 100 ml.

For gooseberry jam with plums, we sort out all the berries, peel them from the leaves and stalks, and also remove the pits from the plums. We wash everything and divide in half. We put half of the products in a saucepan and pour water into it. Having sent a container with berries and plums to the fire, we wait until they boil. After that, cover with a lid and cook for 20 minutes until the berries become soft.

We turn the slightly cooled berries in a meat grinder or blender, if you want uniformity and cook again on the stove for about 5 minutes, not forgetting to stir. Then pour in a little sugar, again stirring the mass, and the second half of the plums and gooseberries. Cook until the mass begins to gel. Pour hot jam into jars and seal. Store treats in a cool place. Bon appetit!

Siberian plum jam

Siberian plum is somewhat reminiscent of cherry plum, but only in taste it is not so sour. In addition, the fruits are quite dense and it is difficult to get the bones out of them. But they make an amazing tasting jam. To prepare it, you need to prepare:

• 1 kg plums;
• Water - 1 tbsp.;
• 1 kg of sugar.

After washing and sorting the plums, each one needs to be pricked several times with a toothpick. Next, cook the syrup. Pour sugar in a saucepan with water, send it to the stove. While stirring, wait until the granulated sugar disperses. When the syrup boils, remove it from the heat. Pour this syrup over our plum and leave it for a day.

On the second day, the plum syrup is drained into a separate container and boiled. After that, we fill them with fruits for the second time and cook together for about 1.5 hours. The finished jam will turn out quite thick, with pulp and a special aroma. At the same time, the berries practically dissolve, and the presence of seeds does not interfere at all, they are clearly visible and easy to get.

The finished delicacy can be laid out in sterilized jars and put away in the cellar until better times. Happy tea!

Plum jam Alyonushka

This variety of fruit pleases with large yields and fruit sizes. The usefulness of the plum lies in its help with headaches and the fight against beriberi, which is so important in the winter. So, to make jam from this plum variety, you need to take:

• 1 kg plums;
• Sugar - 1.2 kg.

Washed plums are cut into two halves and stones are removed from them. In a container for jam, we fall asleep plums with sugar and leave aside for half an hour. Then we put the pan (bowl, basin) on the stove and boil over low heat. In this case, you need to stir the mass all the time with a wooden spatula.

At the same time, you can do the sterilization of cans for harvesting. Boil the lids too. When the jam on the stove begins to boil, boil it for 10 minutes and remove from heat. We put the cooled delicacy on the stove again and boil again. As soon as it boils, the jam is ready. You can distribute it among ready-made banks and cork.

Jam from unripe plums

It is impossible for all harvested fruits to be equally ripe. But do not throw out green plums. If you do not need to eat them raw, then they will make excellent jam. For such a jam from unripe plums, we take fruits and other products in the following proportions:

• Plums - 400 g;
• 2 tbsp. water;
• 4 tbsp. Sahara.

Late varieties of plums are suitable for this recipe. We wash the prepared fruits and prick each of them with a toothpick. In the process of preparing each plum, transfer them to a pot of cold water. When all the fruits are chopped, you need to change the water and send the container to the stove. By the time the water boils, all the plums will already be floating on the surface.

Remove the saucepan from the heat and set aside. When all the fruits “drown” again, we again send them to the fire, repeating the first procedure. Only this time we throw the plums into a colander. While water is draining from the drain, you can start making syrup from half the prepared sugar and 2 glasses of water. When the water with sugar in the pan boils, remove it from the heat, cool and pour the plum syrup over.

So the fruit stands for a day (you can leave it overnight), after which the syrup is drained again. Add 1 cup of sugar to it, boil and remove from the stove. Pour the cooled syrup back into the pan with the fruits. And again we leave the jam for a day. On the third day, boil the syrup for the last time, adding the rest of the sugar and already with plums.

The third cooking includes several repeated procedures - the mass boils, is removed from the heat for a couple of minutes and mixed. So we repeat 3 times. The jam is cooked over low heat. As a result, the syrup should be covered with a thin film, and the plums themselves will no longer be sour.

Drunk plum jam

Of course, such a jam is hardly worth offering to kids, but guests for the winter holidays will surely enjoy the originality of the recipe and the special taste. To make drunk plum jam, you need to take the following:

• Plum - 1 kg;
• Cognac - 3 tbsp. l.;
• 600 g of sugar;
• 1 tsp cinnamon.

Preparation of plums includes washing them and cutting each fruit into two parts. Thus, it is easy to get rid of the bones. Ready plums are sprinkled with sugar and set aside for 1 hour to extract juice from the fruit. To make the jam thick, there is no water in the recipe. So, we shift the infused plums into a saucepan, mix well and put on medium heat.

We periodically check the degree of dissolution of sugar. When it is almost invisible, and enough juice has stood out, we add cinnamon. Thanks to this ingredient, the jam will acquire a special flavor. After stirring the mass, bring it to a boil. After boiling, you need to periodically remove the foam. When the foam is no longer formed, and the jam itself becomes thick enough, remove the container from the stove.

Now we pour cognac there, and it can be replaced with vodka or liquor to taste, and mix again. In this form, pour the still hot jam into clean sterile jars, cork and turn over to cool. Such jam in a dark, cool place will be stored for a very long time if gourmets have patience. Happy tea!

Yellow plum jam in a slow cooker

The easiest way to make jam is with a slow cooker. At the same time, the taste and quality of the product will not change, but a lot of time is saved. To prepare it, you will need the following:

• Plums yellow - 1 kg;
• 1 kg of sugar.

The yellow variety of plums must be washed and sorted out. For cooking, you need whole, dense fruits without flaws. Dividing each plum into slices, remove unnecessary bones. Ready-made fruit halves are poured with sugar right in the multicooker bowl. Then the device is set to extinguishing mode. Set the time to 60 minutes.

At the same time, during the cooking process, you do not need to mix anything, the main thing is to close the multicooker with a lid. After an hour, the jam is ready! While it was being prepared, you can safely prepare the dishes for blocking the sweet billet. And then it remains only to spread the delicacy over them and close. Bon appetit!

Plum jam is very popular during the harvest period. Each housewife tries to stock up on fruit for a long time. This is not surprising, since the plum contains a lot of beneficial enzymes. Thanks to regular use, the vascular system is strengthened, the activity of the gastrointestinal tract and the heart is improved, and blood pressure is stabilized. Plum removes excess salt from the body, fights anemia, improves mood. Consider the most popular recipes for treats.

Plum jam: the subtleties of cooking

1. If the plum has a tough skin, send the fruit to a saucepan and blanch for two minutes. Next, place the fruit in ice water. Such a move will prevent cracking of the fruit during heat treatment.
2. Choose the right raw materials for cooking treats. Varieties in which the pulp is easily separated from the stone are considered optimal, as a result of which the latter is quickly removed.
3. If you are making a treat from small specimens, leave them uncut. To keep the fruits in shape, send them for 3-5 minutes in a soda solution, then rinse.
4. Whole plums should not have wormholes, bruises or cracks. For better impregnation, pierce each fruit with a toothpick. So the syrup will quickly penetrate into the cavity and sweeten the pulp.
5. If the jam is made from plum halves, remove the stalk and inspect the inside of the fruit. If necessary, scrape off the black spots from the stone with a knife.

Plum jam: a classic recipe

• granulated sugar - 1.1 kg.
• plum - 1.2 kg.
• table water - 120 ml.

1. Choose moderately ripe fruits, the plum should not be overripe. Throw the raw material into the sink, rinse well, remove the whitish coating. Carefully cut the plum into 2 parts, remove the stone. Rinse the pulp again.
2. Take a cooking pot, throw fruits into it, sprinkle with sugar and stir. Add water, send a heat-resistant container to the stove and cook until boiling. Stir constantly to dissolve the sugar.
3. When this happens, turn off the burner, leave the treat for 3 hours. During this time, the fruit will release juice. Then repeat the heat treatment for 7 minutes.
4. After this period, remove the container from the heat, leave for 8 hours. Finally, bring the composition to a boil, cook for 10 minutes after the start of boiling. Cool again, pour into jars and seal with tin.

Plum jam in the oven

• granulated sugar - 2.4 kg.
• plum - 2.2 kg.
• table water - 130 gr.

1. Rinse the plums under the tap, let the liquid drain, then dry each fruit with a towel. Make sure there is no whitish coating. Halve the specimens, pull out the bones.
2. Prepare a clean and dry baking sheet, place the plum cut side up in it. Pour the contents with water, sprinkle with sugar. Send the baking sheet to an unheated oven, set the temperature to 190-200 degrees.
3. Simmer the berry for half an hour, stir occasionally. During this time, the plum will let the juice in which the sugar dissolves. Pour the finished composition into sterilized containers or serve after cooling.

• ginger root - 2-3 cm.
• drinking water - 60 ml.
• granulated sugar - 775 gr.
• plum - 0.9-0.95 kg.

1. First, sort through the fruits, excluding all wormy, green, crushed ones. Rinse, put in a colander and let the water drain. When the plum dries, cut it in half, remove the seeds.
2. Fill the multicooker bowl with 60 ml. water, send the fruits inside. Turn on the "Fry" function for 7 minutes. Close the lid and wait for the program to finish.
3. During this time, the plum will soften. Now grind the ingredients to a puree state using a blender or a sieve.
4. Rinse the ginger, peel it, grate it. Stir in plums. Add granulated sugar. Turn on the “Steam cooking” function, cook in a closed slow cooker for a third of an hour.
5. When the contents begin to boil, remove the foam and open the dishes. Stir the ingredients constantly while waiting for the timer to turn off. Next, sterilize the container, pack the treat in warm containers.

Frozen plum jam with raisins

• hazelnut or walnut - 225-230 gr.
• freshly ground cinnamon - 3 pinches
• fresh-frozen plum - 1.1 kg.
• granulated sugar - 940 gr.
• large pitted raisins - 100 gr.

1. Defrost plums without using the microwave or hot water. Rinse the berry under the tap, remove the seeds. Wash the raisins, soak them in warm water for 25 minutes, then drain the liquid.
2. Now fry the walnut (hazelnut) in a dry frying pan without oil, heat treatment lasts 7-8 minutes. Cool, peel off the husk. Combine granulated sugar, raisins and plums in one basin, sprinkle with cinnamon.
3. Put the contents to boil, wait for the particles to dissolve. When the syrup becomes homogeneous, add crushed nuts. Cook the treat after boiling for 8 minutes.
4. Be sure to get rid of the foam. After the allotted time, remove the delicacy from the fire, leave for 7 hours. Carry out a second heat treatment, then cool the jam directly in the pan. Taste.

• water - 400 ml.
• granulated sugar - 1.2 kg.
• plum - 1 kg.

1. Choose a small plum for this recipe. Sorting, eliminating all bad instances. Rinse under tap, let dry.
2. Now start blanching. Pour plain water into a saucepan and bring to a boil. Put the plums in portions in a sieve, hold over the steam for 3-5 minutes.
3. After heat treatment, immediately send the fruits to cold water. Pierce the raw material with toothpicks, making 4-5 holes.
4. Prepare cooking utensils. Pour into it 400 ml. drinking water and add sugar. Simmer the contents until the granules are dissolved at low power, stir constantly.
5. When the sugar dissolves, place whole plums in the sweet base and let them sit for 6 hours to soak. If the plum is very small, immediately start cooking.
6. Put the enamel pan with the contents on the burner, cook for a third of an hour. Always make sure that the composition does not seethe too intensely. Don't forget to remove the foam.
7. After heat treatment, let the treat brew for 7-8 hours. Spend again languishing for 20 minutes, then let the delicacy cool. The last time the heat treatment lasts half an hour.
8. Next, let the jam come to room temperature, pack in dry, clean jars. Carry out capping with parchment or nylon, store in the cold.

Plum jam with cocoa

• vanillin - 7 gr.
• ripe plum (but not overripe) - 2 kg.
• cocoa powder - 90 gr.
• granulated sugar - 950 gr.

1. Elastic, moderately ripe specimens are suitable for preparing delicacies according to this recipe. Rinse them well to remove plaque. Leave to dry on towels, then cut open and discard the pit.
2. Sprinkle plums with sugar, keep for a day. During this time, the fruit will release juice. After the time has elapsed, sprinkle the composition with vanilla and cocoa powder, mix until there are no lumps.
3. Move the raw material into an enamel basin. Cook on low to medium power for 35-45 minutes. Stir constantly, remove foam. Prepare a container for twisting, pour the finished treat.

Plum jam with nuts and lemon

• walnut (almond, walnut or hazelnut) - 225 gr.
• soda - 6 gr.
• table water - 0.8 l.
• lemon - 1 pc.
• plum - 1 kg.
• vanillin - 8 gr.
• granulated sugar - 950 gr.

1. First, sort and rinse the plums. Then dry the fruit, prepare a solution of ordinary water and soda. Place fruits in it, hold for 3 minutes.
2. Drain the soda liquid, rinse the plum well. Let it dry on a sieve or towels. Remove the stone without cutting the fruit into 2 parts. You can use a skewer or pencil.
3. Roast whole, peeled nuts in a skillet without adding oil. After 7 minutes, cool, put 1 copy into a whole plum. Separately combine table water and sugar, cook a sweet base.
4. Let the syrup cool, then send the stuffed plum to it. Set the burner to a minimum, cook the jam in syrup for 15-20 minutes. Stir gently so that the nuts do not fall out.
5. After a specified period of time, add squeezed and filtered lemon juice, vanilla to the jam. Cook for another third of an hour until signs of density.
6. After cooking, remove the contents from the heat, cover the dishes with a towel, leave for 2-3 hours. Then package in sterile jars, seal with nylon or parchment.

• granulated sugar - 1.6-1.7 kg.
• apple (preferably sweet and sour) - 1.1 kg.
• citric acid - 4 gr.
• plum - 1 kg.
• table water - 120 ml.

1. Rinse the plum well, cut into equal sections to remove the stone. Rinse the apple, do not remove the skin, cut out the middle. Chop with "orange" slices, mix with plums.
2. Put all the fruits in a basin covered with enamel. Add ½ volume of granulated sugar. Combine the rest with table water and boil the syrup.
3. Pour plum with apple with sweet boiling base, mix. Let stand 2 hours, then boil the composition for 8 minutes. Constantly stir the contents and remove the foam.
4. Turn off the heat, let the treat cool for 6 hours. Repeat the heat treatment, increasing the time to 12 minutes. Cool down again.
5. Now you need to simmer the jam for the third time by adding citric acid. The hot delicacy is packaged in perfectly clean jars and immediately sealed with tin. After cooling upside down, remove the treat in the cold.

Plum jam with wine and almonds

• cardamom - 1 gr.
• almonds - 60 gr.
• wine (dry white) - 425 ml.
• granulated sugar - 2 kg.
• plum - 4.7 kg.
• chopped cinnamon - 4-5 gr.

1. Prepare the plum for further manipulations (washing, drying, removing the seeds). Place the fruit in an enamel basin and sprinkle with sugar. Let the mass brew for 11 hours.
2. After the allotted time, pour in the wine, add the crushed cardamom and cinnamon. Put the container on the burner, cook over low heat until thickened. Do not forget to remove the foam and mix the composition.
3. Approximately 10 minutes before the end of the languishing process, add the almonds fried in a dry frying pan. Pour the hot mass into clean containers, seal.

Plum jam with orange

• sugar sand - 550 gr.
• sweet and sour apple - 150 gr.
• orange - 150 gr.
• plum (preferably yellow) - 600 gr.
• whole cinnamon - 1 pod

1. Wash the plum, cut it into equal parts to make it easier to remove the stone. You can chop the fruit into slices, it all depends on personal preference. Sprinkle with sugar (300 gr.) And knead.
2. Rinse the citruses, remove the “butts”, chop the fruit with slices along with the zest. Eliminate the seeds, place the oranges on top of the plums. Add another 150 gr. Sahara.
3. Now prepare the apples, they must be washed, freed from the middle and chopped together with the peel. Add to the previous composition, season with the remaining sugar.
4. Turn on the fire to a minimum, cook the fruit for 1.5 hours. Stir to avoid burning. Now let the delicacy cool, repeat the hour and a half languishing. Cool down again.
5. Divide the mass into clean jars. Capping is carried out with parchment paper or nylon caps. Store in a cold place out of direct sunlight.

Take a look at popular recipes for treats with the addition of citrus fruits, apples, cocoa powder, ground cinnamon, vanillin. Plum jam is prepared in 2-3 stages. After each heat treatment, it is necessary to let the treat cool down, then send it to languish again. Thus, the fruits are evenly saturated with syrup and do not fall apart.

Video: how to make jam from plums