How to cook plum. Seedless plum jam

The beginning of autumn is the time when delicious and fragrant plums ripen. Fresh fruits are not stored for so long, but they make amazing jam. Such a product is not only tasty, but also useful. The plum contains a lot of routine that maintains vascular tone. Its fruits have a laxative effect, and the minerals included in it help improve metabolic processes, get rid of stress faster and recover from a cold. It is better that the jam is pitted, it is much more pleasant to eat it in this form.

To make pitted plum jam, the fruits must be ripe, fleshy, but not too soft. First, the plums must be sorted out and wormy, dented, rotten specimens should be discarded. Next, the selected fruits are washed in a colander under the tap and the remaining stalks are cut off from them. Each cream must be cut into two parts and the stone removed.

Now you can start cooking fragrant jam. You will also definitely need granulated sugar. The rest of the ingredients are selected according to the recipe. Containers and lids must be sterilized. It is better to take glass jars of a small volume - up to 500 g. It is good if they are convex, curly. In such a jar, it would be appropriate to serve jam to the table without transferring it to another dish.

The best pitted plum jam recipes

There are a great many recipes for plum jam. You can make it in haste without spending a lot of time using simplified technology. If you want to surprise guests with an exquisite dessert in the future, unusual ingredients are added. Try to cook several types of pitted plum jam at once, one of them will definitely become your favorite.

Since five-minute jam is cooked for a minimum amount of time, nylon lids will not work, you need to use metal ones, you can use screw ones. The list of ingredients for this recipe is quite concise. You will need:

• 1 kg plums;
• 1 kg of sugar.

The prepared halves of the plum are put in a deep bowl and covered with sugar. Gently mix the ingredients so that the sugar is evenly distributed. Now the plums must stand in order for the juice to stand out from them, and the sand to melt. This process will take several hours, depending on the juiciness of the fruit and the air temperature in the house.

When the plums literally float in their own juice, you can start cooking for five minutes. The contents of the bowl are transferred to a saucepan and put on low heat. Soon, an abundant foam will begin to form, which must be removed. From the moment of boiling, the jam should be cooked for 10 minutes, it should be stirred during the cooking process. After this time, the delicacy is poured into jars, closed with lids, turned over and wrapped.

On a note! The advantages of this recipe include the speed and ease of preparation. Plum slices remain intact in the jar, and the syrup acquires a rich ruby ​​​​color. In addition, in such a jam, the maximum benefit is preserved.

Seedless plum jam: video

The slow cooker has become an indispensable tool for many housewives today. This household appliance is also good because you can cook a very wide list of dishes in it. A slow cooker will also come in handy when you need to cook pitted plum jam.

It is enough to lay the ingredients in the bowl and after a specified time the product will be ready. This recipe will especially help out those who monitor their weight and try to eat less sweets. To make jam in a slow cooker, you will need half as much granulated sugar as according to the classic recipe. This method is also ideal for inexperienced housewives - the slow cooker will do everything for you.

Before making jam, prepare:

• 1 kg plums;
• 0.5 kg of sugar.

Washed and prepared berries are sprinkled with sand and left to let the juice out. If the plum tastes sour, you can add 1 more glass of granulated sugar. It is not necessary to wait long. As soon as the berries begin to release juice, send them to the multicooker bowl, mix with a wooden spatula and leave to cook. To prevent your jam from turning into jam, it is better not to close the lid.

On the control panel, select the "extinguishing" mode and set the timer for 20 minutes. When the specified time has passed, the jam must be mixed and cooked for another 20-30 minutes (the exact amount of time depends on the characteristics of the slow cooker). The finished dessert is left in the same bowl where it was prepared for 4-5 hours under the lid.

Advice! If you need a thicker syrup, you can add edible gelatin to the jam, previously dissolved in a small amount of warm water.

Rolled into sterilized jars, the workpiece can be stored at room temperature. If you plan to eat the treat soon, cover it with parchment paper and refrigerate.

Plum jam in a slow cooker: video

Although the original recipe calls for walnuts, you can substitute hazelnuts or mixed nuts. Plums must be hard varieties and not overripe, otherwise, instead of the intended dessert, you will get fruit and nut paste. For cooking you will need:

• 2 kg plums;
• 1.8 kg of sugar;
• 200 g of peeled nuts.

According to the plum recipe, it is recommended not only to divide in half, but also to cut into cubes. In the event that the berries are small, it is permissible to leave them in halves. Nuts should be soaked for 30 minutes in cool water. Some people make this jam in the form of stuffed plums. For such a dessert, the nuts need to be finely chopped with a knife.

On a note! You should not use a blender, otherwise the nut mass will turn into porridge.

It is better to cook jam in a pan with a thick bottom and walls, then there will be more chances that it will not burn. The berries are put in a bowl and let them boil a little, after which granulated sugar is added.

Next, the dessert should be boiled over low heat for 40 minutes, stirring constantly, and then add the prepared nuts to the pan. As soon as the mass boils, the fire is again reduced and cooking continues for another 20 minutes, not forgetting to stir. The finished dessert is immediately poured into sterilized jars and closed with metal lids. It is not necessary to turn the container.

Advice! A cinnamon stick can give an additional flavor to such a jam. It must be put in the pan shortly before the end of cooking.

Plum jam with nuts: video

According to the recipe that we want to offer you, jam is cooked very simply and does not require a lot of time at all. It can be cooked in between times, while doing something else. Since the berries are gradually soaked in syrup, the halves of the plums remain whole and translucent, while the syrup itself becomes quite thick, with a pleasant rich color. For this jam you will need:

• 1 kg plums;
• 1.3 kg of sugar;
• 100-150 g of water.

First, a syrup is made from water and granulated sugar. As soon as it thickens a little, prepared pitted plums are poured over them and left for several hours. In this time period, you can do other important things. After that, the jam is again put on fire, brought to a boil, boiled for 2-3 minutes and turned off again. The procedure should be repeated twice more, and the third time you need to bring the dessert to readiness. After that, the yummy is poured into sterile jars and rolled up.

Inventive hostesses are constantly improving classic recipes. After all, cooking is a real creative process, as a result of which new masterpieces appear from time to time. One of these new products that managed to gain popularity was plum jam with the addition of cocoa.

In many families, this dessert fell in love and became the highlight of the winter table. The finished product is not cloying, with unexpected flavor accents. To make this jam, you will need:

• 2 kg plums;
• 1 kg of sugar;
• 40 g cocoa powder;
• 10 g vanillin.

Pieces of plums fall asleep with half the amount of sugar and wait until a lot of juice stands out. After that, the remaining granulated sugar, vanillin and cocoa are added. The contents of the pan are mixed, put on fire, brought to a boil, reduce the flame and cook with constant stirring for 50-60 minutes.

On a note! You need to mix the jam very carefully, trying not to crush the slices of berries. Then the dessert will be not only tasty, but also beautiful in appearance.

The finished product is poured into prepared jars and hermetically sealed. It is better that the jam cools slowly, for this it is wrapped.

This delicate dessert goes well with pastries, it can be added to ice cream, eaten with cheesecakes and pancakes. Once you cook this jam once and it will become a frequent guest on your table. The recipe is not particularly difficult, the main thing is to choose the right ingredients.

Plums of blue and red varieties are best combined with chocolate. You can take the chocolate that you prefer, it can be both bitter and milky. The difference between them is the amount of sugar. As an experiment, it is permissible to use both types of chocolate at the same time. In order to prepare such a yummy, you need to fall in advance:

• 1 kg plums;
• 600-700 g of granulated sugar;
• 100 gram chocolate bar.

Pitted berries are cut into small cubes and put in a saucepan. That's where the sugar goes. The mixture is cooked for about 30 minutes with constant stirring. The emerging foam must be removed. When the syrup acquires a ruby ​​hue, you can add chocolate, which is previously broken into slices. If you want a richer chocolate flavor, you can increase the amount of this ingredient.

Continue stirring the dessert until it boils. The chocolate should be completely melted by this time. Opened, such a delicacy is stored for no more than a month in the refrigerator. If the jars are sealed tightly and lowered into the cellar, the jam can be preserved through the winter if you do not eat it before.

It turns out very tasty jam from yellow plums - cherry plums. Grape berries help to make the taste even more refined. This dessert captures the flavors and colors of summer, while being prepared quite simply. To create a treat you will need:

• 1 kg of yellow plum;
• 1 kg of grapes;
• 2 kg of sugar.

Cherry plum is pre-cut into slices. You will need to get the seeds from the grapes, but it is better to use sultana varieties without seeds. After that, the berries are mixed and covered with sugar. As soon as the plums and grapes start up the juice, the mass is transferred to a saucepan and put on fire. As soon as the jam boils, you need to remove the foam and immediately turn off the flame.

After the fruits in the syrup have cooled, the procedure is repeated. The boiled dessert is kept on fire for 5-10 minutes, after which it is poured into jars and rolled up. You can store such a blank on an insulated loggia or in the basement. In winter, it is very pleasant to drink tea with this delicious jam, or take one jar with you when visiting.

In addition to the proposed recipes, there are many others. When cooking plum jam, you can add lemon, orange, apples, mint, cardamom. Try new combinations and you may be able to create another popular recipe that other housewives will share with each other.

Seedless plum jam: simple recipes for the winter

Pitted plum jam, 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.

There is a universal cooking method that 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.

How to choose the right plum and jam ingredients

For seedless jam, we take fruits in which the bone separates well. These are mainly late-ripening varieties: domestic plum, renklod, Volga beauty - and, of course, the well-known "Hungarian" ("eel"). Choose slightly unripe fruits that are firm and undamaged.

Plum jam can be cooked both in pure form and with various additives (lemons, oranges, cinnamon, nuts and even chocolate!), which will give the jam a special taste.

The amount of sugar and water depends on the recipe. The best dishes are enameled or stainless steel. Wash the plums, pat dry on a towel and remove the pits. And now we choose the recipe.

Simple recipes for the winter

How to make pitted plum jam

1. We take plums and sugar equally, 1/10 part of water.
2. We cook syrup from water and sugar, pour plums into it and set aside for several hours until juice appears.
3. Stir and heat to a boil, cook for 2-3 minutes.
4. Turn off and set aside again. Repeat 2 times, the third time cook until tender.
5. We lay out the banks and roll up.

1. For 1 kg of plums 1.3 kg of sugar.
2. Bring the plums that let the juice to a boil, stirring and removing the foam.
3. Cook for 5 minutes and roll into jars.

How to cook healthy plum jam with and without pits

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that eating plum fruits will help to cope with. You can get all the benefits of this fruit in the cold season, you just need to make delicious jam from it, there are a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe turns out to be very tasty with a pronounced aroma of summer. Pieces of fruit in it turn out to be quite soft and, together with syrup, they resemble something like jelly in thickness. Such a winter preparation will not only be a delicious addition to cereals or a spread for sweet sandwiches, but also a filling for any pies and puffs.

The classic recipe uses only two ingredients, the amount of which can be proportionally increased or decreased. So, you will need:

• 1000 g plums;
• 1500 g white crystalline sugar.

Since the jam will be brought to a boil three times and boiled for some time, and it will need to be completely cooled between boils, the process of making it can take a whole day, depending on the volumes of fruit and sugar.

The calorie content of such a winter dessert is on average 254.7 kcal per 100 g.

How to make pitted plum jam step by step:

"Five minutes" - fast and insanely delicious

Housewives make blanks from summer berries and fruits in order to enrich their diet in winter with the beneficial vitamins contained in them. But long heat treatment can destroy most of the useful substances. This fact was the reason for the appearance of jam from Pyatiminutka plums.

For cooking, only fruits and sugar are also used, the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

• 1000 g of ripe plums;
• 1000 g of granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of "Five Minutes" with a ratio of ingredients 1 to 1 will be 219.4 kcal / 100 g.

Boiling sequence:

1. Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
2. Transfer the fruits to a suitable saucepan, sprinkle them with sugar on top and put on a small fire;
3. Periodically stirring the fruit and sugar mass with a large wooden spoon or spatula so that it does not burn from below, bring to a state of “a second to a boil”. So the jam must be kept for five minutes;
4. After that, while the mass has not yet cooled down, lay it out in sterilized jars and roll it up with the same sterile lids;
5. Set the jars upside down on a towel and wrap in a warm blanket to keep warm. Leave the blanks in this form until completely cooled, then they can be transferred to the basement for storage.

Jam with orange and mint.

1. Pour 1 kg of plums with 0.5 kg of sugar, when the juice stands out, we throw the plums into a colander, boil the syrup for 20 minutes.
2. Remove the zest from one orange in a thin layer, squeeze the juice and add to the syrup along with the zest.
3. We put plums in syrup and cook until tender or until the desired consistency.
4. At the end, add 2-3 sprigs of fresh mint, pour into jars and roll up.

Seedless plum jam

This pitted winter plum jam recipe is perfect for you if you want to make a thick jam with a deep color and bright aroma. The recipe is simple and versatile for this jam, any variety of plums is suitable. The main thing is to carefully sort them out so that stale specimens do not get into the jam. Otherwise, the jam may ferment.

Making pitted plum jam is very easy and simple. The fact is that plums do not need to be peeled for a long time, because in ripe fruits the stone is removed very easily. Moreover, there is no need to get rid of the skin, as, for example, with apples: during cooking, the skin of plums becomes like marmalade or jelly.

Plums naturally contain substances - pectins, which help the jam become thick even without the addition of additional gelling components.

Plum jam is ideal for filling a variety of sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also a great addition to any creamy desserts. Thanks to its natural bright taste and natural sourness, plum jam perfectly sets off creamy, vanilla flavors. And in itself, this jam is very fragrant and tasty, and therefore henceforth not a single tea party in your house can do without it. And what a breathtaking color plum jam has!

Ingredients for 1 liter of jam:

• 1 kg of ripe plums,
• 800 grams of sugar.

How to make pitted plum jam for the winter

Rinse the plums and cut them in half to remove the pits.

After that, cut the plums into cubes about 1.5 cm in size. If you prefer a smooth jam like jam, chop the plums in a blender or in a meat grinder. Place the plum pieces in a heavy-bottomed bowl. Do not use enamelware to make jam - the jam will burn in it.

Pour all the sugar into the bowl. Mix plums with sugar.

Put the dishes with fruit and sugar on a small fire and bring to a boil, stirring the jam occasionally.

When the jam boils, remove the foam.

Boil the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will turn ruby. The peel of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will fall apart a little. Arrange the jam in sterilized jars and seal.

Plum jam will appear runny when pouring, but will thicken as it cools.

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.

- ripe dark plums (1-1.5 kg);

1. There is no water in the recipe at all, you do not need to add it.
2. Bones are taken out of the plums, halves of the fruit are placed in a deep saucepan. Everything is topped with sugar.
3. Seedless plum jam, the recipe of which involves infusion, turns out to be especially tasty and fragrant.
4. Fruits are left sprinkled with sugar for a while so that they give juice.
5. The term depends on how ripe the plums were taken.
6. After the juice has appeared, the pan can be put on the stove to bring the contents to a boil.
7. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to violate the integrity of the plums.
8. 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

1. 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.
2. Plum jam for the winter, made in this way, turns out to be rich, sweet and does not get candied for a long time if the jars were well sterilized.
3. It must be stored in a cool place.
4. The maximum storage period is 2 years.
5. 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

1. The recipe described above is also suitable for fruits with a pronounced sourness, but there is a slight difference.
2. Firstly, you need more sugar: 1.5 kilograms of plums are required for 1 kilogram of plums.
3. Secondly, in order for the fruit to give juice, you need to add half a glass of boiled warm water.
4. Thirdly, it will take about 10-12 hours to insist.
5. 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

A way for those who like to tinker

Not everyone likes five-minute jam, so you can cook it according to the traditional method, which was previously used in every third house.

You will need:

• - elastic plums (1 kilogram);
• - sugar (1.4 kilograms);
• - boiled water (1.5 cups with a volume of 200 ml).

1. 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.
2. 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.
3. The syrup is not cooled, but immediately poured into plums.
4. 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.
5. After such preparation, the jam is put on the stove.
6. 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 drop 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

1. Plums are poured with sugar (the pits are removed beforehand), left for several hours until the juice stands out.
2. At this time, candied fruits are made from orange peel. That is, caramelize the skin over low heat with sugar.
3. Plum with juice is placed on the stove. After the first boil, the fire is reduced to a minimum.
4. Candied oranges are passed through a meat grinder, added to fruits with syrup.
5. 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 an indescribable aroma and taste to the workpiece.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as an independent treat for tea. Its preparation, of course, is a long and difficult process, but the result is fully justified.

The products used in the cooking process will be required in the following proportion:

• 2500 g of plum fruits;
• 1000 g of apples;
• 1000 g of granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple-plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Cooking order:

1. Wash the plums, sort and remove the pits. Then put them in a bowl (pan), in which the jam will be cooked, and cover with half the sugar. Leave them to let the juice out;
2. In the meantime, you should work on apples. For this preparation, only ideal fruits are required, which must be peeled, core with seeds removed and cut into beautiful slices;
3. Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples also secrete juice;
4. Then put the dishes with the ingredients on the fire, bring to a boil and boil from half an hour to 40 minutes. Turn off the fire and let cool;
5. After 4-5 hours, when the fruits are completely cool, they must be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
6. When the jam is ready, it must be hot laid out in glass (pre-sterilized) jars and, after cooling, roll up the lids.

Cooking plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you will not want to put it in pies, but simply enjoy it like expensive chocolates with tea. The texture of the finished product is homogeneous, thanks to grinding the fruit through a sieve. You should not resort to a blender during the cooking process to get puree, as it will leave pieces of peel.

Proportions of products for one liter jar:

• 1500 g pitted plum fruits;
• 600 g of granulated sugar;
• 150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

The process of making plum jam with cocoa:

1. Weigh out the required amount of plum fruits prepared without pits and transfer them to a saucepan, on the bottom of which a little water is poured (literally 200-300 ml);
2. Put the pan on the fire and let the mass boil under a closed lid for 20-25 minutes, so that the fruits become soft. Then remove them from the fire and cool;
3. Rub the cooled plums through a sieve, removing the skin from the total mass. Pour 500 g of sugar into fruit puree and simmer for 30 minutes after boiling, stirring regularly;
4. Stir the cocoa powder with the remaining sugar and add to the boiling jam. After that, cook the mass for another quarter of an hour, then cork hot into prepared jars.

Plum jam with orange

Often, housewives who have been preserving plum jam for more than a year want to add variety to the usual classic preparations. This can be done by adding a citrus note to the fragrant plum base. This recipe uses oranges, their freshly squeezed juice and zest.

The ratio of the number of ingredients to the main product:

• 1500 g plums;
• 1250 g of sugar;
• 400 ml of orange juice;
• 15 g orange peel.

The total cooking time is 1.5-2 hours.

Calorie content - 184.3 kcal / 100 g.

Culinary processes:

1. Prepared clean plums, cut into two halves, while removing the seeds. Put the fruit in a suitable saucepan, pour over the orange juice and cook after boiling until soft (approximately 20 minutes);
2. Then remove the fruit with a slotted spoon on a baking sheet, and add sugar and zest to the juice. Boil the syrup, waiting for the complete dissolution of the sugar grains;
3. After that, return the plums to the syrup and cook for another 10-15 minutes, until the syrup sample is on a soft ball. Roll hot jam into prepared glass jars.

Jam from yellow plums in a slow cooker

In a slow cooker, you can cook jam from any kind of fruit, berries, and even some vegetables. The advantage of this method is that the mass does not need to be mixed during the cooking process, and it will not burn. But it is not worth putting more than a kilogram of raw materials into the multi-pan, since it is likely that the jam will run away.

For jam from plums in a slow cooker, you need to take:

• 1000 g of yellow plums;
• 1000 g of white granulated sugar.

The duration of cooking in a slow cooker will be 1 hour, additional time will be needed to prepare the fruit.

The nutritional value of plum delicacy from the multicooker is 219.4 kcal per 100 g.

How to cook:

1. Wash the fruit, sort it out, remove the seeds and disassemble into halves. Then transfer them to the multicooker bowl and cover with sugar;
2. Leave everything for about an hour in order for the juice to stand out. After that, using the “Stew” (or “Soup”) option, cook the jam by closing the multicooker with a lid;
3. For greater density, the mass can be boiled again after cooling. Such jam is stored, as well as prepared in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and useful macro-, microelements, which are very valuable for the human body. You can combine the benefits of these two products in such a winter preparation as jam from plums with nuts. For its preparation, you can use, as suggested in the recipe, walnuts, or you can take almonds and hazelnuts.

To cook a walnut-plum blank for the winter you will need:

• 1000 g plums;
• 600 g of sugar;
• 200 ml of water;
• 100 g walnuts;
• 30 ml brandy.

The duration of work on this jam will be about 2 hours.

The calorie content of the product is 178.9 kcal / 100 g.

Plum jam recipe for the winter with nuts step by step:

1. Fold the clean halves of pitted plums into a saucepan, pour in water and cook over low heat for 20 minutes after boiling;
2. Then add sugar and cook, stirring constantly, for 40 minutes;
3. At the third stage, add chopped walnuts and cognac to the mass, boil for another 10 minutes. After that, spread the jam from the plums into jars and close the lids.

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 jars are thoroughly washed, doused with boiled water from the inside, and dried. 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 with a 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.

Little tricks

• Large plums are best cut not into two, but into four parts. You can not cut small ones at all, but make an incision, lightly press down from the poles so that the bone pops out, and add sugar into the cut with a teaspoon. This method is good if you want to cook liquid jam (method 4).
• With modern methods of rolling jars, it is not necessary to boil the jam to classic readiness: you can interrupt the process at any stage, according to your taste and preferences.

Storage conditions and what to eat it with

The simplest: at room temperature, better in a dark room (in the pantry, for example). Rolled jam can stand for several years.

In the summer, during the season of berries and fruits, be sure to cook a delicious delicacy from plums. This dessert will not only decorate any tea party, but is also well suited for making pies, pies. Delicious jams are prepared from plums, including unusual ones: with cocoa, nuts, ginger, oranges. Diversify your menu with new sweets!

How to cook plum jam

Before you start preparing a treat, take care to choose quality fruits. A good plum is ripe, but at the same time elastic, without wormholes and damage. The fruits are washed well, cleaned, if necessary, remove the seeds. The preparation of plum jam is widely covered in cookbooks, the Internet, where you can also find step-by-step recipes with photos. For a detailed description of how to cook, read below.

Plum jam for the winter - recipes

Most housewives are used to making a sweet treat according to a classic recipe. But for those who like to experiment in the kitchen, we can suggest trying to combine plums with sometimes unexpected products, such as chocolate or lemon. Surprisingly, such a familiar fruit for us is revealed in a completely new way! Plum recipes for the winter allow any home cook to find their own way of making jam.

Pitted

• Time: 90 minutes
• Servings: 8 persons
• Calorie content of the dish: 288 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: easy

A fragrant, thick treat made from a few simple ingredients: plums, sugar, and water. If you intend to use a delicacy as a filling, then it is better to make pitted plum jam. To do this, you need to carefully divide the dense fruits into halves without damaging the shape, then hold a little in syrup and bring to readiness over low heat.

Ingredients:

• granulated sugar - 1200 g;
• plums - 1300 g;
• water - 400 ml;
• star anise - 2 stars;
• cinnamon - 1 stick.

Cooking method:

1. Wash the fruits, remove the tails.
2. Dry the plums, divide into halves.
3. Boil syrup in a deep container: dissolve granulated sugar in water and, stirring, bring to a boil. It is important to turn off the fire immediately after boiling.
4. Place fruit halves in syrup, add spices. Soak the fruits in sugar for 3-4 hours.
5. Put the container on the fire, bring to a boil, immediately reduce it to a minimum. Boil for 10-12 minutes.
6. Try dessert: put one drop on a saucer - it should keep its shape, not spread. Remove the spices, pack the delicacy in dry jars.

Underwire

• Time: 2 days 9 hours
• Servings: 10 persons
• Calorie content of the dish: 288 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: medium.

A great delicacy can be prepared even by a novice cook. Before preparing plum jam with seeds, pay attention to the fact that the fruits must be elastic and ripe. It is preferable to opt for Renklod or Hungarian varieties. They keep their shape well, make the dessert thick and rich. Before cooking, be sure to pierce the fruit with a needle.

Ingredients:

• granulated sugar - 1500 g;
• plums - 1000 g.

How to cook:

1. Wash the fruits, pierce with a needle in several places. This is necessary so that the plums do not burst during cooking.
2. Pour 800 milliliters of cold water into a deep saucepan, add sugar and, stirring constantly, bring to a boil.
3. Pour the fruits with syrup, put the container on low heat for 5 minutes. Don't forget to skim off the foam.
4. After this time, remove the container of jam from the heat and let stand for 10 hours. Repeat the procedure 3-4 times.
5. During this time, the sweet treat will gradually boil down, become thick and tasty. After the last cooking, pour the hot treat into dry jars.

From yellow plums

• Time: 4 hours
• Servings: 10 persons
• Calorie content of the dish: 200 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: medium.

This variety of plum fruits is different in that during long-term storage they begin to darken and deteriorate, so you should not hesitate to cook jam. Often in such plums the stone is poorly separated. To clean the fruits from it, you need to cut the fruit in half and remove the bone or scald it with boiling water. The jam turns out to be especially tasty, amber, with a pleasant sourness.

Ingredients:

• granulated sugar - 1600 g;
• cherry plum - 2 kg;
• citric acid - a pinch.

How to cook:

1. Wash the berries, remove the seeds in the proposed way.
2. Place fruit blanks in a deep container, sprinkle with sugar, add a pinch of citric acid to brighten the color.
3. Put the jam on the fire and bring to a boil, stirring constantly with a wooden spatula.
4. As soon as the mass boils, turn off the fire.
5. Cool for 3 hours, and then boil again over low heat for 20 minutes. Pour hot yellow treat into jars, roll up.

With nuts

• Time: 80 minutes
• Servings: 10 persons
• Calorie content of the dish: 222 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: easy.

An unusually tasty, exquisite treat worthy of the royal table. Sweet and sour jam is successfully complemented by the piquant taste of walnuts (they can be replaced with almonds), the fruits retain their shape perfectly. Even a novice hostess can prepare such a delicacy, you just need to purchase all the products, follow the sequence of processes and plum jam with walnuts is ready.

Ingredients:

• nuts - a handful (about 100 g);
• plums - 1000 g;
• granulated sugar - 850 g;
• water - 220 ml.

How to cook:

1. Pour boiling water over walnuts, let stand for 10 minutes. This is one of the cooking tricks, because steamed nuts absorb plum syrup better.
2. Rinse the fruit, carefully remove the seeds, fill with cold water.
3. Put the mass to boil for 10 minutes, then add granulated sugar, nuts and cook over low heat with constant stirring with a wooden spatula for 40 minutes. Pour into banks.

In a slow cooker

• Time: 5 hours 30 minutes
• Servings: 10 persons
• Calorie content of the dish: 208 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

If you managed to acquire such an indispensable “helper” in the kitchen as a slow cooker, then by all means make jam or other fruit preparations in it. Plum jam in a slow cooker is especially suitable for those housewives who do not have time for long-term canning. To give an unusual taste to the delicacy, you can add a pinch of cinnamon at the end - it will emphasize the taste of fruits.

Ingredients:

• cold water - 200 ml;
• plums - 2000;
• granulated sugar - 2000 g;
• cinnamon - a pinch.

How to cook:

1. Use a multicooker with a volume of 5 liters and a power of 850-900 watts.
2. Wash the plums, dry, cut in half, remove the seeds.
3. Pour sugar into the bottom of the multicooker bowl, pour water, turn on the “Steaming” mode, the timer is 5-10 minutes.
4. Once the sugar has dissolved, put the fruit halves, boil for 10 minutes, add the cinnamon.
5. Remove the bowl, let the mass cool for 5 hours. After this time, turn on the slow cooker again in the same mode, boil for 5-7 minutes and put the dessert in jars.

With cocoa

• Time: 90 minutes
• Servings: 10 persons
• Calorie content of the dish: 274 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

An easy way to make a great dessert that you can enjoy all winter is to open a jar and enjoy! Jam with cocoa can rightly be called chocolate, children and adults are delighted with it, because you can eat treats with almost no restrictions. There is nothing complicated in cooking, recipes with photos and a step-by-step description of how to cook can be easily found on the net or in cookbooks.

Ingredients:

• butter - 200 g;
• plums - 2000;
• granulated sugar - 1900 g;
• cocoa - 90 g;
• nuts - 250 g.

How to cook:

1. Peel fruits, wash, divide into halves.
2. Place in a deep container, sprinkle with sugar, stir.
3. Put the pot on low heat. While constantly stirring the mass, add the nuts, let it boil.
4. Once this has happened, add cocoa powder, let it boil, boil for 40 minutes, then add the butter.
5. Cook the dessert for another 20 minutes, spread it hot in dry jars.

From white plum

• Time: 90-120 minutes
• Servings: 10 persons
• Calorie content of the dish: 268 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

An amber, fragrant delicacy is easy to prepare. Some housewives add orange or lemon zest to the jam to make the taste of the dish even richer and richer. By analogy with other recipes, here you need to sort out the fruits, remove the seeds, cut in half. The workpiece can be called a "five-minute", since the cooking process lasts 5 minutes, and then the infusion process goes through.

Ingredients:

• white plum fruits - 3 kg;
• granulated sugar - 1200-1500 g;
• water - 150 ml.

How to cook:

1. Place the prepared plum mass in a bowl, sprinkle with sugar. Let the fruit absorb the sugar - it will take a night.
2. If there is very little juice in the bowl in the morning, then you should add water. Mix and put to boil.
3. Bring the workpiece to a boil, boil for 5 minutes and leave aside. The procedure should be repeated 3-4 times with an interval of 8-10 hours. Pour the hot treat over the jars, roll up.

With ginger and lemon

• Time: 90-120 minutes
• Servings: 10 persons
• Calorie content of the dish: 264 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

This treat is also called "miraculous", you can not only enjoy it in winter, but also reliably protect yourself from various colds and infectious diseases. In addition, plum jam with lemon and ginger is suitable as a filling for delicious pies and other pastries. Only fresh ginger root is suitable for harvesting, not powder - this is important.

Ingredients:

• ginger root - 30 g;
• plums - 2000;
• lemon - 1 pc.;
• granulated sugar - 700 g;
• water - 3 cups.

How to cook:

1. Rinse the fruits thoroughly, remove the stone, scald with boiling water and remove the skin.
2. Cut the berries into 4 pieces.
3. Peel the ginger root, finely chop. Wash the lemon and cut into cubes.
4. Place fruit in a large saucepan, cover with sugar, add water.
5. Bring to a boil over low heat, add lemon and ginger, simmer until thickened.
6. Pour into jars, store in the refrigerator.

Plum and apple jam

• Time: 60-90 minutes
• Servings: 10 persons
• Calorie content of the dish: 241 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

A stunningly delicious dessert is made from two types of fruits that are in perfect harmony with each other. The recipe for plum jam with apples consists of ordinary products, is quickly prepared and just as quickly eaten away, especially by children. If you urgently need to cook a pie, pies for the arrival of unexpected guests, then you won’t find a better filling - open a jar of treats, grease a sheet of any dough, bake a little and the treat is ready!

Ingredients:

• granulated sugar - 600 g;
• Hungarian plums - 1000 g;
• apples - 1000 g;
• citric acid - at the tip of a knife;
• water - 100 ml.

How to cook:

1. Wash the fruit, cut in half, remove the stone, and peel the apples, cut into slices.
2. Pour water into a deep container, add the halves, let the mass boil.
3. As soon as this has happened, put the apple slices, boil until the mass acquires a beautiful ruby ​​\u200b\u200bcolor.
4. Turn off the heat, let the jam brew for a couple of hours.
5. Bring to a boil again, cook for 5-7 minutes, turn off the heat and pour the treat into jars while hot.

With oranges

• Time: 130 minutes
• Servings: 10 persons
• Calorie content of the dish: 149 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

A very unusual combination of familiar fruits! For treats with oranges, there are no strict requirements for ripeness or fruit size: at the initial stage, all ingredients will be ground in a meat grinder or using a blender. The resulting jam can be spread on bread, or used as a filling, enjoying a wonderful plum-citrus flavor.

Ingredients:

• oranges - 2 pcs.;
• plums - 2000;
• granulated sugar - 600 g.

How to cook:

1. Wash the orange, cut it into cubes without removing the zest - it will give a unique taste to the jam.
2. Wash the fruits, remove the seeds and ponytails.
3. Pass the fruit through a meat grinder.
4. Mix this mass with sugar, heat a little until the sugar dissolves.
5. Arrange in banks, cork.

Delicious plum jam - cooking secrets

In order for the prepared fruit delicacy to please with its taste, you need to follow some rules:

• Carefully choose plums for jam - they should not be spoiled, soft. The most suitable varieties are Renklod and Hungarian;
• Prepared fruits should be poured with pre-prepared sugar syrup or let the sugar dissolve in the fruit mass;
• Cook plum jam for the winter over low heat so that it does not burn;
• Plum goes well with different fruits (recipes with photos of mouth-watering dishes are found in culinary publications). Try to combine it in new types of jam: from plum and cinnamon, apricot, grapefruit and other fruits.

Video

Good afternoon dear friends. Today I offer you excellent recipes for plum jam. This berry is often overlooked, but the plum is simply created for making sweet desserts.

It is not only tasty, but also healthy, it contains such a rare vitamin P, better known as rutin. This vitamin helps to normalize blood pressure, the work of the gastrointestinal tract, and helps in the functioning of the immune system.

Of course, there will be more benefits in fresh products, but you can also benefit in the cold season. It is enough to properly prepare the plum for the winter. You can cook compote, dry berries or cook marshmallow, but today we will talk about how to cook tasty and healthy plum jam at home. Some of the masterpieces of this sweet tree have grown and will be discussed today.

In a classic recipe, you only need two main ingredients that can be easily increased or decreased. The main thing is to maintain the correct proportions and then the treat will turn out to be moderately sweet and very tasty.

Ingredients.

• Plum 1 kg.
• Sugar 1.5 kg.

Cooking process.

Rinse the collected berries well, remove the seeds. If the berry is large, then the large halves can be further divided into halves. You get quarters.

We shift the prepared plum into an enameled pan and sprinkle lightly with sugar. Leave for 5-6 hours in a cool place. Usually I start cooking in the evening and leave the workpiece for the night.

In the morning I mix well and put the workpiece on the stove. I bring it to a boil, let it boil for 5-7 minutes and turn off the heat completely.

After the mass has cooled to room temperature, I put it back on the stove and bring it to a boil, but I don’t let it boil. Turn the heat off again and let the jam cool to room temperature.

Before I put the jam on the boil for the third time, I first prepare the jars. I sterilize them over steam, and pour boiling water over the lids.

I put the pan with the sweet mass on the fire, bring it to a boil, reduce the heat and cook for 5-7 minutes.

When boiling, foam appears, it must be removed and cleaned. After cooling, this foam is eaten on the very first drink of tea.

And so the jam boiled for 7 minutes, now it can be laid out in jars and twisted with lids.

After the last lid is twisted, I make the jars with the lids down and cover with a warm cloth. I stand the jam until it cools completely, only then the cooking process is considered completed.

Thick pitted five-minute jam

Of course, the entire cooking process takes more than five minutes. It is called a five-minute because it takes no more than five minutes to cook. Such a short period of heat treatment allows you to save a huge amount of useful substances in the product.

Ingredients.

• Plum 1 kg.
• Sugar 800 gr.
• Water 150 ml.
• Citric acid 0.2 teaspoon.

Cooking process.

Pour water into a saucepan or small saucepan and bring to a boil. Start adding sugar to hot water. While stirring, prepare the syrup. That is, in 150 ml. water you need to dissolve 800 grams of sugar. When the syrup is ready, set it aside and let it cool down slowly.

While the syrup is cooling, we have time to prepare the plum. It must be washed and removed from each bone. This process is quite laborious and requires increased attention. Believe me, it will be very insulting and painful to stumble on a bone and break a tooth. Therefore, I treat this process very carefully.

And so the plum is prepared, you need to pour it with syrup and mix well. Leave the berry in the syrup for 3-4 hours. After that, be sure to boil the jam for no more than five minutes. When cooking, remove the foam with a spoon.

When the mass has cooled well, put the bowl back on the stove and repeat the cooking process. 2 minutes before readiness add citric acid.

After that, you can lay out the jam in sterile jars and tighten the lids.

Banks make upside down and wrap. After cooling, transfer to a cool place.

How to make plum jam at home

Ingredients.

• Plum 1 kg.
• Sugar 1.5 kg.
• A pinch of citric acid.

Cooking process.

For making jam, it is best to use a little overripe. And wash the berries so well.

Separate the pulp from the bone.

We wipe the pulp through a sieve to get rid of the skin. That is why it is best to use overripe fruits, as they easily part with the skin.

Mix the resulting mass with sugar.

Put on the stove and cook over low heat until the sugar is completely dissolved. During the cooking process, the mass will begin to thicken. 2 minutes before the end of cooking, add citric acid and stir the future jam well.

Pour the finished product into sterile jars and tighten the lids.

The jam turns out to be thick, jelly-like and moderately sweet, almost like a store-bought one.

Plum jam slices

For this recipe, large strong varieties are best suited, then the berry will not fall apart, but will remain whole, beautiful and tasty. This is a cross between compote and jam, and the whole cooking process will take only a couple of hours.

Ingredients.

• Plum 2 kg.
• Sugar 750-800 grams.
• Citric acid half a teaspoon.
• Water 2 liters.

Cooking process.

And so, sort out the plum and rinse well. You can fill the berry with water for two hours, so that it gains more strength.

Cut into two halves and remove the bone.

Sterilize jars and lids. Divide plum halves into jars. Try to stack the halves as tightly as possible, but not too much. It will be enough just to shake the jar a couple of times for everything to fall into place.

Heat water and pour into jars, cover with a lid and let stand for 20 minutes.

Then drain the water into a saucepan, add sugar and bring it to a boil. Boil the syrup for 5-7 minutes and add citric acid 2 minutes before the end of cooking.

After that, you can pour the syrup back into the jars, twist the lids.

In winter, plums can be used as a decoration for any dessert, and cakes can be soaked in syrup.

Plum jam in a slow cooker with cocoa and chocolate

I suggest you cook a very unusual plum jam with the addition of cocoa powder and chocolate. Yes, yes cocoa and chocolate, you read everything correctly. It may seem strange to you, but such a recipe exists and it is very popular. Give it a try and I assure you, you and your family will love this treat.

Ingredients.

• Plum 2 kg.
• Sugar 600 gr.
• Cocoa powder 2 tablespoons.
• Dark chocolate 60 gr.
• Butter 50 gr.
• Water 50 ml.

Cooking process.

Wash the berries and remove the seeds. Put in a slow cooker, pour 50 ml. water, turn on the steam mode for 20 minutes.

The plum will boil down almost in two, but you will get a huge amount of liquid.

Blend the hot mass with a blender until pureed.

Pour in the sugar and mix. We set the slow cooker to the extinguishing mode and set the timer for 45-50 minutes.

Chocolate can be broken into small pieces, or grated.

At 25 minutes of stewing, put chocolate and cocoa into the boiling mass. Gently mix with a whisk, close the lid and simmer under the closed lid for the remaining time.

After the readiness signal, open the lid and spread the butter.

We mix the mass until the oil is completely dissolved and lay out the resulting plum-chocolate jam in sterile jars, twist tightly with lids.

From the given amount of ingredients, 3 half-liter jars of jam are obtained. And there is still some left to try.

Sweet dessert with walnuts and cinnamon

Almost every year, the world of conservation is replenished with new recipes that immediately become mega hits. So it is with this new walnut and cinnamon jam recipe. I suggest watching a detailed video recipe where everything is told in detail and each step is shown.

This sweetness goes well with sweet pastries. I remember when my mother cooked for us, she often served plum or. And for today I have everything. Try to cook something from the proposed options and share your impressions and results in the comments. Peace, goodness and delicious food to all.

Plum jam, a recipe for the winter at home

Plum jam - a delicacy "with a bang"! It is difficult to keep a garden plum fresh for the winter, but you can cook healthy jam from it. Its pulp contains a lot of vitamin P (rutin), which strengthens the walls of blood vessels and normalizes blood pressure. This substance gives the plum a purple hue. Vitamin C, the main ally in the fight against colds, is completely preserved in boiled plums, and rutin enhances its effect. In addition to all this, potassium in the plum helps to remove excess water from the body, fights against kidney diseases. It turns out that not just plum jam is cooked at home, but real plum medicine!
We will make jam from pitted plum halves so that whole pieces of fruit remain in the syrup. So the delicacy looks more appetizing, it makes an excellent filling for sweet pies. How to cook plums so that the pieces do not boil? I want it not to be jam, but jam from whole pieces in sweet syrup! There is a small and very simple recipe: you do not need to boil the fruit for a long time. It is better to do this in several passes. This jam is called a five-minute. Why? Because plums are boiled for no more than 5 minutes, so they retain their shape. To cook seedless jam, you need to choose the appropriate varieties of plums, in which the stone is easily separated from the pulp. Whole plum jam is cooked in a slightly different way. Let's get acquainted with a delicious, incredibly healthy and surprisingly simple recipe for plum jam for the winter!

Ingredients:

• 2 kg plums (prunes, Hungarian, izumerik);
• 1.2 kg of sugar;
• 1 st. water.

A simple recipe for plum jam for the winter.

1. Separate the washed plums from the stalks, cut in half and remove the seeds. We select only ripe plums without any damage.

2. Fold the halves of pitted plums into a deep saucepan or basin. The choice of dishes for cooking jam must be approached thoroughly. Enameled pans are not suitable for this purpose, because jam can burn in them and the whole dessert for the winter will be spoiled. Our grandmothers cooked jam in huge copper basins (as in my step-by-step photo), and now housewives mostly use stainless steel pans or with a special non-stick coating.

3. We fall asleep with sugar. Before you put the plums on the stove, give them time to soak in sugar and let the juice flow. To make the taste richer, you can add a pinch of citric acid or cinnamon to the jam. But this is not necessary, plum jam and so it turns out fragrant.

4. Mix gently so as not to damage the shape of the plums. Pour 1 glass of water into the bowl.

5. How to cook plums? We will do this in several stages. We put the basin on the stove, bring to a boil and immediately turn it off. You do not need to digest the halves, they can fall apart, but we need whole and elastic pieces. Turn off the stove and let the fruit cool completely. Now they will need time to thoroughly soak in sugar syrup.

As you can see in the photo, after the first cooking, the plums remained whole. But it may be that they will start to fall apart, even if you do everything according to the rules and quickly removed the jam from the fire. This may be solely due to the wrong variety of plums, they are easy to confuse. But don’t be discouraged, because in this case you can cook a delicious plum jam for the winter, the recipe of which is on the link.

6. We return to the cooled jam after 6-12 hours. Bring to a boil again and boil for a little less than a minute, then turn off the stove. If foam forms, then carefully remove it so that the jam rolled up in a jar does not ferment.

7. And again we cool the plum jam.

8. Boil a little again.

9. And cool again. Already got a syrup of saturated color. The procedure must be repeated until the pieces of plums are saturated with syrup. They should wrinkle a little, and the juice will thicken.

10. Bring to a boil for the last time.

11. Pour hot plum jam into pre-sterilized dry and hot jars. If the containers are not processed, the jam may ferment and deteriorate. See how to sterilize jars and lids.

12. We roll up the plum delicacy with sterilized lids, let it cool for a day and hide it in the closet until the onset of cold weather. If you do not want to wait, then cover the jam with parchment and eat immediately. Jam is served with tea, cocoa, with hot milk, it makes a delicious filling for sweet pies and pancakes. And plum juice from jam resembles a topping in its consistency, so it can easily decorate desserts and ice cream.

Fragrant and healthy plum jam for the winter is ready. Bon appetit!