How to cook plum jam with pits. Delicious plum jam with nuts

The most popular plum preparation is pitted plum jam. It turns out very tasty, and in winter it will definitely remind you of the taste of summer, just like. Such a winter preparation can be used as an additive to cereals, fillings for pies and puffs. This delicacy will be a great treat for friends.

You need to carefully select the right fruits for amazing jam. Each variety of plums requires a special approach. Therefore, there are many recipes for preparing this workpiece.

Today we will analyze 5 simple recipes for making plum jam, pitted, for the winter. I also recommend great recipes.

Pitted Plum Jam Five Minute - Step by Step Recipe

Ingredients:

• Plum - 1 kg.
• Sugar - 1 kg.
• Water - 0.5 cups.

Cooking method:

1. We wash the drain under running water.

2. We clean it from the bones. Cut in half and take out the bones.

3. Pour it into a large saucepan, cover it with sugar, for about 4 hours.

4. After that, we add water to it and mix everything well.

5. Put on the stove over high heat, bring to a light boil. Then lower the heat to low and cook for 5 minutes.

6. We remove the appeared foam.

7. Turn off the heat and leave to cool. Then we do the same action 2 times.

8. At this time, we sterilize the jars. We wash them with soda, pour 50 ml into them. water, set the mode to 700-800 watts. Processing continues until the water boils out of the jars, the approximate time is 5 minutes. We carefully take out the container and turn it over on a clean towel in order to dry it. Wash the lids and send to boil for 10 minutes.

9. Then pour the hot sweet preparation into jars, twist them. Cover with a warm blanket until completely cool.

10. Then we put it in a storage place. Bon appetit.

A simple recipe for plum jam in a slow cooker

Ingredients:

• Plum - 1 kg.
• Sugar - 1 kg.
• Water - 1/3 cup.

Cooking method:

1. Pre-wash the drain under running water.

2. We take out the bones from it and cut into slices.

3. Pour 1/3 cup of water into the multicooker bowl.

4. Add the plum to the water.

5. Then add granulated sugar, do not mix the ingredients. We close the lid of the multicooker, set the “Jam” mode for 1 hour.

6. After boiling the jam, open the lid. This is in about 10 minutes. We mix the whole mass so that the sugar does not burn and does not settle to the bottom. This action must be done within an hour.

7. Sterilize jars in the oven. We wash them with a cleaning agent, wipe them well with a kitchen towel, if you dried them well, put them upside down, if they are still wet, place them upside down. We turn it on to 100 degrees and every 7 minutes we increase the temperature by 10 degrees, increase until we bring it to 150 ° C. Then carefully remove the jars and put them on a kitchen towel to dry. Sterilize the lids in boiling water.

8. After cooking, pour the jam into dry jars, roll up and leave on the table until cool.

9. After that, we put it in a storage place or serve it for dessert - for testing.

Happy tea.

Seedless Plum and Apricot Jam

Ingredients:

• Plums - 1 kg.
• Apricots - 1 kg.
• Sugar - 1.5 kg.

Cooking method:

1. We carefully select the fruits, choose dense fruits.

2. We wash them well under running water and cut them in half, take out the bones.

3. With apricots we do the same actions as with plums.

4. After that, you can cut the plums and apricots into slices (or you can leave them cut in half).

5. Place the fruits of the fruit in an enameled basin, sprinkle sugar on top. Leave the ingredients for 3-5 hours so that they give juice.

6. On the stove, on medium heat, put a basin with infused fruits, bring it to a boil, reduce the heat to slow. During cooking, foam will appear, remove it.

7. Remove the pan from the stove and let the jam cool completely.

8. After cooling, put the jam on the stove again and wait for it to boil. We repeat the same action 2 times.

9. We sterilize the jars in advance and transfer the finished treat into them, roll up the lids.

10. When it cools down, we remove it to the place of storage. Preferably in a cool place.

Delicious plum jam with orange

Ingredients:

• Oranges - 1 pc.
• Plums (large) - 1 kg
• Sugar - 1 kg.

Cooking method:

1. To begin with, we will sort out the plum, rinse it under running water, and dry it with napkins. We remove the bones with the help of a pen, rinse the handle thoroughly, pierce the fruit from the side where the stalk was attached, a little effort and the bone pops out by itself.

2. Remove the skin or not, it's up to you.

3. Then carefully remove the zest from the orange.

4. We remove more white partitions, they will give bitterness to the jam.

5. We shift the worked plum into a deep saucepan and add the grated zest and orange pulp to it.

6. Pour the ingredients with granulated sugar and leave for an hour, so that the plum starts up the juice.

7. Turn on the stove to medium heat and put the pan on the stove. Cook until boiling, then reduce to a slow fire. Cook for 15 minutes and stir occasionally, remove the resulting foam. Remove jam from heat and let cool completely.

8. After it has cooled down, put it on fire again, wait for it to boil and cook on low heat for 15 minutes, removing the foam that appears.

9. At this time, we sterilize the jars, in any way.

10. After the time has elapsed, the sweet treat is ready, pour it into jars, close the lids, let it cool and remove.

Bon appetit.

How to make thick plum jam with gelatin

Jam with gelatin will allow us to get a thick end product in a short time. With this recipe, we will not need to boil it several times. The main thing is not to overdo it with gelatin, otherwise we can end up with jelly.

Ingredients:

• Plums - 1 kg.
• Gelatin - 30 gr.
• Sugar - 2 cups

Cooking method:

1. To make jam, we take dense fruits, wash them, cut them in half, remove the seeds from each fruit and cut into slices.

2. Take a large enameled pan, transfer the fruits into it.

3. Mix granulated sugar with instant gelatin and add plums.

4. In this form, we leave the mass for a couple of hours, ideally at night, during which time the juice from the fruit will stand out.

5. After the lapse of time, put the pan on the stove, on medium heat. We bring the ingredients to a boil, we will not cook them, it is enough for us that they boil.

6. Pre-sterilize jars and lids.

7. Pour the finished jam into jars and roll up.

8. Then we turn it upside down and cover it with a warm blanket until it cools completely and put it in a storage place. It is advisable to clean in cool places.

Video recipe plum jam with walnuts

Enjoy your meal.

25

Culinary Etude 03.08.2018

Somehow two months of summer passed imperceptibly. The hot harvest season is in full swing. The little canning factories in our kitchens run non-stop. And the shelves of pantries are replenished with new jars. The beginning of August is the best time to make pitted plum jam for the winter.

How nice it is to eat amber, fragrant or thick, luxurious plum jam in winter (I always cook it without pits). Not so often, but you can afford it, right?

Irina Rybchanskaya, the constant leading heading, will tell us her homemade recipes for plum jam right now. Let's listen to Irina.

Greetings, dear readers of Irochka Zaitseva's blog. A few years ago, my husband and I laid out a tiny alley of plum trees. Our plums have produced a bountiful harvest this year. Small trees are literally dotted with fruits.

Plum varieties are different, so our crop ripened gradually. Now plums are bearing fruit - Hungarians, which we consider the most "aristocratic" variety. They make excellent prunes and the best jam.

And on the border of our and the neighbor's site, a huge old plum tree grows. Part of its abundantly fruitful branches lean to our side. According to an old agreement, the entire harvest from these border branches is ours. There are so many fruits that I barely have time to process them.

From carrion I cook the famous Transcarpathian lekvar - heavily boiled plum jam without sugar. And the conditioned, selected elastic plum goes to the most delicious jam. For the winter, I sometimes boil it for fifty liters.

Of course, we can't eat that much ourselves. I dress everyone with jam - children, grandchildren, mother, relatives. And the surplus is scattered with the help of "word of mouth" for kind people. Below I give you step-by-step recipes with photos - I will be glad if they become favorites in your family.

Seedless plum jam for the winter - a step by step recipe with a photo

A simple recipe that has become a classic in our family. The process from start to finish is very time consuming. But the active participation of the hostess requires quite a bit. The key to obtaining excellent quality jam is the correct selection of plums.

For this jam, strong, slightly unripe fruits with an easily separated bone and gray skin should be selected.

For convenience, I give a calculation for 100 grams of net raw materials. And you count on the actual amount of fruit available. Step-by-step photos clearly illustrate the cooking process.

Ingredients

• 100 g pitted plums;
• 100 g of granulated sugar;
• 20 ml of water.

How to cook

Sort through the collected fruits. Separate those that are suitable for making jam.

Rinse under running water. Cut or break the plum along the groove, remove the stone. Place the halves in a jam bowl.

Pour in sugar, pour water. Put the dishes on a very small fire, wait for the sugar to dissolve.

Heat to a boil, turn off the heat. Leave the mass alone overnight or for eight to twelve hours.

Repeat steps 3-4 more times with rest after cooking. In the photo - jam after the second and third cooking.

For the fourth time, cook the jam until tender. Landmark - a drop of syrup on a saucer. It shouldn't spread.

Finished product in an old rosette.

Plum jam for the winter five minutes - a simple recipe

For this jam, I take perfectly ripe, but not soft plums. Before cooking jam, I always prick them with a fork so that the juice comes out more energetically and dissolves the sugar.

The preparation turns out to be quite liquid. In winter, jam syrup can be used to make compotes, and fruits can be used as a filling in pies, pies, tarts, and just for tea.

Ingredients

• 100 g pitted plums;
• 100 g of granulated sugar.

How to cook

1. Sort out the fruits. Select ripe but firm specimens. Wash, prick with a fork. Fold in a container for cooking jam, cover each layer of fruit with sugar.
2. In order for the fruit to release juice, it is necessary that they stand with sugar overnight or 8-10 hours. From time to time shake the dishes in different directions.
3. After the required time has elapsed, put the dishes on a small fire, mix gently with a spoon.
4. Increase the flame to the maximum. Boil for five minutes, pour into dry sterile jars, tighten the lids.
5. Wrap jars of jam with something warm, putting them upside down on the lid. Let it stay like that until it cools down completely.

Chocolate jam from plums for the winter

Plum jam with chocolate can easily compete with the widely advertised chocolate pastes like Nutella and others like it. Yes, and homemade sweets are healthier, no doubt.

Strictly speaking, this is not jam, but rather a thick jam. But the name is firmly entrenched, so I call this product and I. Any plum is suitable for cooking. Most often, I cook this delicacy from carrion of various dark varieties.

Ingredients

• 500 g pitted plums.
• 50 g of granulated sugar;
• 50 g of dark chocolate;
• 20 ml brandy (optional)

How to cook

• Wash the fruits, remove the seeds.
• Fold the fruit halves into a container for cooking jam, put on a divider.
• Cook over medium flame first, lower the flame as it thickens. In total, cook for ten to twelve hours on a small flame, stir occasionally, do not allow the jam to burn.
• When the mass becomes thick enough, throw chocolate into it, broken into pieces, pour cognac, stir.
• Pour the jam into sterilized jars, twist, turn over, wrap up. Leave it like that until the pieces have cooled down.

Plum jam recipe in chocolate with nuts for the winter

Please watch an interesting video on how to cook chocolate jam from plums with nuts for the winter. This recipe uses good quality cocoa to give the jam a chocolate flavor.

Plum and grape jam for the winter - my signature recipe

Usually I make such a jam from the latest plums and black grapes of the “Moldova” variety. This jam goes great with goat's milk cheeses.

Pieces of cheese, nuts and berries from jam should be pricked on toothpicks and lightly dipped in the remaining syrup. In therapeutic doses, it is very useful for moral, mental and physical health.

Ingredients

• 500 g pitted plums;
• 500 g of dark seedless grapes;
• 500 g of granulated sugar;
• 125 ml of water.

How to cook

• Remove pits from washed plums.
• Wash the grapes, pick off the berries, cut them in half, remove the seeds with the tip of a small knife.
• Fold the prepared raw materials into a bowl for cooking jam, pour syrup made from water and sugar.
• Boil for twenty minutes on a small fire. Let rest for ten to twelve hours.
• Cook for forty-five minutes, in a boiling state, pour into sterilized half-liter jars. Spin, cool in the usual way.

An unusual way to cook jam is in the oven. It is a good help when there is a drain, but there is no time. Jam can be made from pitted and pitted plums.

Ingredients

• 500 g pitted plums or 600 g with pits;
• 200 g sugar;
• a quarter glass of water;
• half star anise, a piece of cinnamon.

How to cook

1. Remove pits from clean sorted fruits. Or just chop the pitted plums with a fork.
2. Put the fruits in a baking dish, sprinkle with sugar, put spices.
3. Put in the oven at 150°C. Cook ninety minutes, stirring occasionally.
4. Pack the jam and roll up.

My remarks

Plum jam, cooked in this way, is not too thick. Fruits can be used for baking, and syrup - for cooking dried fruit compote, as a sauce for ice cream, puddings, soufflés.

Plum jam with red wine for the winter

Sometimes I am carried by waves of culinary creativity. Then something very original appears. This is plum jam with dry red wine.

If you suddenly have guests dropping by, treat them to Camembert or Brie cheese with red wine plum jam. This will be enough to pass for a culinary wizard.

Ingredients

• 100 g plums (net);
• 100 g sugar;
• 50 ml dry red wine.

How to cook

1. Make syrup from sugar and wine.
2. Dip the halves of the pitted plums into the boiling syrup.
3. Cook on a low flame for five minutes. Cool completely.
4. Repeat the operation three to four times. In the process of the last cooking, bring the jam to readiness. A drop of syrup on a saucer keeps its shape and does not spread.

A fairly gentle method of cooking jam. I rarely use it, but I am often asked how to make jam from plums and other fruits with gelatin. Here is the recipe - I hope that it will be useful to someone.

Ingredients

• 100 g plums (net);
• 50 g of sugar;
• 20 ml of water;
• 4 g gelatin.

How to cook

1. Remove the pits from clean plums.
2. Mix granulated sugar with gelatin, sprinkle with a mixture of plums.
3. Let stand eight to twelve hours.
4. Pour water, bring the mixture to a boil over a small flame.
5. Boil for seven to eight minutes, pour into sterilized dry jars, screw on the lids, turn over, cover with warm blankets for self-sterilization.

My remarks

• This jam can be cooked with a natural sweetener - stevia.
• For 100 g of plums, you should take 1.5 tablets of stevia, crush, mix with raw materials. Then cook in the same way as above.

Dear readers of Irina Zaitseva's blog! I will be glad if my homemade recipes are useful to you. Experiment, add various spices to the plum jam. Plum loves cinnamon, cloves, allspice and bitter pepper, anise, star anise, lemon and orange zest. Instead of water, use apple or any other fruit or berry juice to make syrup.

If you have any questions, I will be happy to answer them in the comments. I wish you sincere winter tea parties in the circle of loved ones and close people.

Health, love, good luck and peace of mind to all of you, dear readers. With wishes of all the best Irina Rybchanskaya blog author Essay of a culinary amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button below.

Delicious recipes for the whole family

And what about today for the soul? The immortal relationship of two souls beyond time and space. Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

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Clafoutis - recipes for the famous French pie

In the first recipe, preference is given to the Hungarian plum, many housewives love to use this variety for canning. Do you know why?

The representative of this variety is not only tasty and very fragrant, it is very easy to remove the stone from it, which is very important when cooking pitted plum jam. Hungarian can be used not only for cooking jam or marmalade, it can be salted, dried, dried, marinated, juiced, etc.

So, plums for cooking jam should be ripe and even a little overripe, just a little bit, the main thing is that they be without wormholes.

It should also be noted that a plum dessert for the winter can be prepared not only with the addition of sugar, plum jam can be cooked with the addition of honey, alcohol, chocolate, cocoa, in any case it will turn out very tasty.

I would also like to recall a light white coating on the fruits, it will not be removed with cold or warm water. Therefore, we advise you to lower the plums in small batches into hot water for literally 15 to 20 seconds, then immediately rinse them in cold water. This will help remove the white wax.

Well, now let's go directly to the recipes themselves, and let's start with jam from plums with a stone. Gloria Nikolina made this preparation from Hungarian for the winter.

Plum jam from whole plums with pits

The ingredients are given for approximately 1 jar of 0.7 liters, which is convenient for calculation. The output depends on the degree of boiling.

• Plums (variety "Hungarian") - 0.7 kg,
• Sugar - 0.5 kg,
• Water (hot) - 150 ml.

How to make plum jam

As always, plums should be washed before cooking. Then lightly prick them with a fork or knife.
Place the prepared berries in a deep container, it is better if it is a non-stick pan. Pour the plums with sugar, mix gently and leave to infuse for 1 hour.

We will cook jam with seeds in three stages.

After an hour, pour hot water into the pan with berries and send the pan to the fire. Bring the berries to a boil and reduce the heat to low. Simmer plums in syrup over low heat for another 10 minutes. Then take the pot off the heat and let it cool down. During that time, they will absorb the right amount of sugar syrup and become sweeter.
After the jam has completely cooled, put it on the fire again and bring to a boil, turn off the heat and cool the sweet dessert again.

For the last third time, put the plum jam on the fire and boil. Let the jam simmer for 8-10 minutes.
Canning jars are best sterilized. Spread the jam in the prepared container and close the lids (screw or turnkey). Leave to cool at room temperature, turning them upside down, you can without additional wrapping. Then store homemade jam in a cool place.

Plum jam with mint and cinnamon

Pitted plum jam cooks quickly and has a spicy unusual taste due to the addition of cinnamon and mint. Such plum jam can be perfectly stored for up to 2 years at room temperature. Jam plums can be used for fillings in oven pies, syrup - as a gravy for pancakes and cheesecakes.

plum jam recipe with cinnamon and mint

• plum (weight pitted) - 500 g,
• sugar - 450 g,
• cinnamon - 1 stick,
• mint (can be dried) - 2 sprigs.

Remove the pits from the plum and cut into 4 pieces.

Sprinkle with sugar and leave for 2 hours.

Add mint and cinnamon, bring to a boil, cool. Remove mint and cinnamon.

Drain the fruit in a colander.

Boil the syrup for 7-10 minutes.
Add plums and bring to a boil.
Arrange in sterile jars, roll up.

Sliced ​​plum jam

Ingredients for making pitted plum jam:

• Plums (Hungarian) - 1 kg,
• Sugar sand 700 - 900 grams,
• Citric acid - ½ teaspoon (optional).

Recipe

Rinse the plums and lightly cut each berry around the entire circumference, then turn a little and divide into two parts. In this case, all halves will be neat, but you can separate the plums with your hands without using a knife, in which case the edges will be torn. It's up to you to decide which way is best for you.

Pour the prepared plums with sugar and leave for 2 to 3 hours, stirring occasionally so that the juice released from the plums mixes with sugar.

Put the saucepan with plums and sugar on the fire and bring to a boil. Stirring, cook for another 20 minutes on minimum heat.

Remove the jam from the heat and let it cool down for 3-4 hours. Then put it back on the fire and bring to a boil. Once again, cool the plum dessert and boil the jam again for the third time. When you cook jam for the third last time, add citric acid. This item is at your discretion, you can do without lemons.
Pour the hot jam into sterilized jars and roll up with boiled lids.

To make your plum preparation even more unusual and tastier, we recommend adding peeled walnuts to the jam when cooking. Unusual and very tasty!

I have loved jams since childhood. What delicious jams my mother does not cook to please us! One of these delicacies is fragrant red plum jam.

In general, raw materials for plum jam can be anything. Both yellow and blue plums can be used to make it. It is the variety of plums that determines what the jam will be like, slices or whole fruits with seeds.

If yellow or purple plums, as well as thorns, are easily divided into slices and the stone pops out of them well, then such large red plums do not really want to part with the stones.

So, in order not to damage the juicy pulp, mother cooks such plum jam from whole fruits, and we, children and grandchildren, gather at the table and eat it instead of sweets with tea.

How to make jam from whole plums

When cooking whole plum jam, sometimes they start with blanching. We will omit this point, just pierce each whole plum with a toothpick.

In general, such jam can be called lazy. No time is wasted on the painstaking cutting of plums into slices.

Do not consider the following advice a departure from the recipe. It happens that you buy a bag of beautiful plums, nectarines or peaches in the supermarket. That's just beautiful, but it tastes like ... you can't even pick up words. This recipe will help fix the situation.

The ratio of products in the recipe is given for 1 kg of plums, the proportions can be easily changed upwards.

Having prepared plum jam according to the classic recipe or supplementing it with other products, you can create unique desserts for the winter!

Probably every experienced housewife knows how to make plum jam. This delicious fruit grows almost everywhere, so in any house on the shelves with blanks for the winter there are a couple of jars of such canned plum delicacy. If you cook this jam during the plum ripening season, which falls in the middle of summer, then in the cold season you will provide yourself with a vitamin dessert that has a beneficial effect on the entire body. Yes, it will help:

• improve the functioning of the gastrointestinal tract;
• improve digestion;
• strengthen blood vessels;
• normalize the condition of the skin;
• remove excess salt from the body;
• cope with anemia;
• overcome stress;
• bring the pressure back to normal.

Delicious plum jam It is obtained both from this fruit alone with sugar, and in combination with a variety of other ingredients, among which all kinds of fruits, berries, wine, nuts or chocolate can be noted. Each recipe for this type of preservation has its own advantages, thanks to which ordinary plum jam will turn into a real culinary masterpiece with unsurpassed taste characteristics and an attractive aroma.

10 plum jam recipes

Recipe 1. Classic Plum Jam

Ingredients: 1100 g plums, 1100 g sugar, 115 ml water.

We wash the plums, selecting dense fruits of medium maturity for canning. We divide in half. We take out the bones. Pour sugar into a pan with a non-stick coating or an enameled container. Fill with water. With slow heating and constant stirring, dissolve the sugar. Add syrup to plums. We withstand a couple of hours to highlight the required amount of plum juice. Boil quickly for a couple of minutes. We leave the fruits for impregnation for 9 hours. Heat up again and cook for 3 minutes. We repeat the cooking procedure twice more with breaks for cooling in 2-3 hours. The third approach is carried out, slowly boiling, until thickened. We pack in a sterile glass container. We cork.

Recipe 2. Plum jam

Ingredients: 1080 g plums, 1400 g sugar.

My plums, removing the stalks. Pour onto a paper-lined surface. Let the fruit dry. Making longitudinal incisions, we extract the bones. Cut large plums into quarters. In a deep bowl, mix plums and sugar. Set aside for a couple of hours, during which the juice should stand out. We quickly warm up the fruit mass. Boil for 5 minutes, stirring all the time. Periodically remove the foam from its surface. Cool the contents of the container. Reheat, boil for 1 minute. We lay out in a prepared, washed and sterilized container. We store it in a cool place.

Recipe 3. Seedless Plum Jam

Ingredients: 960 g plums, 960 g sugar, 45 g lemon, 3 g cinnamon.

We wash the plums. We clean them from bones and peel, cutting in half. We transfer to a thick-bottomed enameled pan, sprinkle with sugar. We stand the night. Sprinkle with cinnamon. We heat and slowly boil for 11 minutes. We remove the resulting foam. Cool completely. We warm up again. Cook for 11 minutes. Repeat the cooling and cooking procedure again. Wash the lemon thoroughly. We cut, without removing the peel, into small pieces, removing the bones in the process. We fall asleep chopped citrus, boil for 10 minutes. We shift the jam into jars, which should be sterilized in advance. We clog. We put it down the neck, slowly cool it, wrapping it in a blanket.

Recipe 4. Plum jam in a slow cooker

Ingredients: 900 g of ripe plums, 750 g of sugar, 9 g of ginger root, 50 ml of water.

My plums, removing unripe and spoiled fruits. Leave to dry completely on a paper towel. We divide each plum in half, take out the seeds. We lay the prepared fruits in the bowl from the multicooker. We add water. We set the mode "Frying", 7 minutes. Cooking plums with a closed lid. We shift the softened plums with the allocated juice into a bowl. Beat with an immersion blender, turning the mass into a puree state. In the absence of a blender, you can use a metal sieve to grind plums. We clean the ginger root, rub it, pour it into the plum puree. We fall asleep sugar. We stir. We turn on the “Cooking” or “Steaming” mode, 25 minutes. Bring to a boil, remove the foam that appears. Cook with the lid open, stirring constantly. Pouring into sterile jars, we close with plastic lids, under which we store the jam in the cold, or we seal it hermetically.

Recipe 5. Yellow Plum Jam

Ingredients: 1100 g yellow plums, 1650 g sugar, 640 ml water.

We wash the plums, choosing ripe fruits suitable for canning. We allow the liquid remaining after washing to drain from the surface of the drain. In each of them we make several punctures using a fork or skewer. Place in an enameled bowl. Separately, we make syrup by boiling sugar for a couple of minutes in water until it is completely dissolved. Pour boiling syrup over prepared plums. We insist for a day. We decant the liquid, boil it without fruits. We pour it into the plums, we stand again for a day. Then we warm up the entire contents of the container, stirring. Boil until thick, regularly removing foam. Pour plum jam into a sterile container.

Recipe 6. Jam from plums and apples

Ingredients: 970 g plums, 1060 g apples, 1640 g sugar, 110 ml water, ½ tsp. citric acid.

Wash fruits thoroughly. We clean the plums from the stones, dividing each of them in half. We cut the apples into medium-sized slices, removing the core and twigs in the process. We put a mixture of chopped fruits in a dish suitable for cooking jam - a wide basin or a thick-bottomed pan. In a separate container, mix hot water with granulated sugar. Boil until the latter is completely dissolved, stirring. Pour the resulting syrup into the plum-apple mass. We warm up. Boil for 10 minutes with regular stirring. We remove the foam, cool for 4.5 hours. We repeat this procedure three times. At the end of the third stage of cooking, add citric acid. Boil for about 5 minutes. Seal tightly in sterile jars.

Recipe 7. Plum Jam with Nuts

Ingredients: 980 g Hungarian plums, 240 g walnuts, 810 ml water, 980 g sugar, 65 g lemon, 10 g vanilla sugar, 5 g soda.

We rinse the plums. Dissolve baking soda in a liter of water. Dip into the plum solution. After two minutes, drain the liquid, wash the fruits. We insert a skewer or a long stick into the place where the stalk is attached, press it so that the bone comes out from the other end. We clean the nuts, cut the core into 2-3 parts. Gently place a piece of walnut inside each plum. In a wide basin, mix water with granulated sugar. We dissolve the latter by heating the contents of the container. Cool slightly. Add stuffed plums. Boil for about 15 minutes, stirring. Squeeze the lemon juice into the plum mass. We fall asleep vanilla sugar. Boil until thick. Cover the container with a slightly damp towel. We pour into jars in a couple of hours.

Recipe 8. Plum jam with cocoa

Ingredients: 3800 g plums, 1900 g sugar, 75 g cocoa, 5 g vanillin.

We wash the plums. We're squeezing water. We lay out the fruits on a paper towel, wait until they dry. Split in half, removing the bones. Place the plums in a container for making jam. Sprinkle 950 g of sugar. Mix carefully. Keep in the cold for a day. We fall asleep the remaining components: vanillin, 950 g of granulated sugar, cocoa. Stir while heating slowly. Boil for about 45-60 minutes, depending on the degree of ripeness of the plums. If the fruits are hard, unripe, cook them for an hour. Transfer the thickened dessert to sterile glass jars. Roll up.

Recipe 9. Plum jam slices

Ingredients: 960 g plums, 960 g sugar, 190 ml water, 5 g soda, 20 g orange peel, water for soaking.

Soak the washed plums in a soda solution for 2 minutes. To prepare the latter, sprinkle soda in a liter of cool water, mix until dissolved. We take out the plums, carefully wash off the remnants of the solution from their surface. We divide the fruits in two, splitting them with our hands or with a sharp knife. We take out the bones. In a wide enameled bowl, mix water with sugar. We dissolve it when the mass is heated. Fall asleep slices of plums. We set aside the container after boiling, stand without heating for 11 hours. The second stage of cooking is carried out within 2 minutes from the moment of boiling. We stir infrequently and very carefully, without damaging the integrity of the slices. Let the dessert cool for 10 hours. From a well-washed citrus, remove the yellow zest in an amount of 20 grams. Cut into thin strips. Pour the zest into the plum mass. Slowly boil the dish for about 12 minutes. We remove the foam. Transfer to washed sterile jars. We store under polyethylene lids, placing the container in a cold place, or tightly rolled up.

Recipe 10. Plum jam with wine and spices

Ingredients: 4900 g plums, 2100 g sugar, 390 ml white wine, 4 g cinnamon, 1 g cardamom, 40 g almonds.

We wash the plums, split them in half. We clean the fruits from the seeds. In a bowl suitable for cooking jam, place the halves of the plums. Sprinkle with sugar. We insist about 12 hours. Pour in a lot of wine. Sprinkle with cinnamon. We crush the cardamom grains, add to the plum mass. Stir while heating slowly. Boil until the syrup thickens. Almonds, if desired, crush or leave the nuts whole. We add almonds to the dessert 7 minutes before the end of cooking. We pack in sterile small jars. We keep cold.

Preparing plum jam for the winter is quite simple. Following the detailed instructions that are in each recipe, even a beginner can easily cope with this task. When cooking plum treats, the following tips will come in handy:

1. To prepare jam slices, you need to pay special attention to the choice of plum varieties. They should easily separate from the bones. For these purposes, the varieties "Hungarian", "Renklod" are excellent.
2. Any medium-sized plums are prepared as a whole, including yellow ones. Before cooking, it is recommended to pierce them with a fork or skewer for better impregnation with syrup.
3. You can remove the stones from the plums without splitting them in two. To do this, a stick is inserted into the place where the stalk is attached and the bone is pushed through.
4. In order for the fruits to maintain their integrity during cooking, they are placed in a soda solution for a couple of minutes and then washed thoroughly.
5. If the plums have a dense crust that can burst during cooking and violate the integrity of the plum slices, it is recommended to pre-blanch the fruits for 2 minutes and immediately rinse with cold water.

Often used as a filling for various pastries, because whole slices look very appetizing in pies, casseroles, pancakes and muffins. A delicious delicacy practically devoid of contraindications is suitable for children's and adult diets. Such preparation for the winter will allow you to preserve delicate fruits throughout the year, fill them with aromas of spices, add spicy notes of chocolate or wine. The combination of plums with other fruits perfectly diversifies this dessert, will allow you to show maximum imagination when preparing vitamin fruit and berry dishes.

Plum jam is always a magical, fragrant delicacy. Plum jam never ceases to amaze with its delicate taste and refined smell of velvety August - the harvest season. In the climate of the middle zone, the plum does not please every year, but if it is born, then there is no end to the abundance and the whole family has to collect it.

Plum is a fruit with a slightly peculiar, but very pleasant taste. And yet, many people choose jam between fresh plum and plum jam, because this is how the taste of the fruit is fully revealed, acquiring new notes. These recipes will help you enjoy plums for a long time.

Filled with the aromas of summer, plum jam is a delicious and traditional preparation for the winter for central Russia. There are a lot of cooking options, each housewife has her own secret. Recipes are passed down from generation to generation - from simple plum jam with and without pits, to gourmet ones with the addition of cinnamon, mint and even orange slices!

Pitted Plum Jam

This recipe can be considered traditional. Seedless plum jam is prepared technologically simply and quickly. For the speed he was nicknamed - the five-minute. For this reason, the recipe is most in demand among novice hostesses. The main advantage is that plum does not lose its vitamin properties during processing. For pitted plum jam, prepare:

• Plums - 5 kilograms;
• Sugar - 2.5 kilograms;
• Vanillin - 1 tablespoon.

If you want the result to be not jam, but jam, then you should choose slightly unripe plums for cooking. After washing them and removing possible leaves, cut the plums into two parts. Remove the bones, and put the pulp in a deep bowl.

Sprinkle the plums with sugar and without mixing, leave somewhere for half a day. This must be done in order for the fruit to release all the liquid and, freed from moisture, to acquire a firmer pulp.

Transfer the plums to the pan and boldly put on the largest burner so that the sweet mixture boils faster. When this happens, reduce the gas to the smallest setting and continue to cook for about five minutes.

Remove from stove and leave to cool. After that, again it is necessary to bring to a boil and immediately remove from heat. It is better to roll the finished jam from plums into jars of one and a half liters. On this “five-minute” is ready.

Light amber-yellow plum jam

Yellow colored plums have a really amazing taste. And the beautiful, summer-like sunny coloring gives the sweets a magnificent look. Yellow plum jam has the consistency of real honey.

The cooking process ensures the preservation of the shape of the plum and does not destroy the vitamin complex of the berry. And thanks to the skin removed, the yellow plum jam simply melts on the tongue. But first things first, let's get ready:

• Yellow plums - 3 kilograms;
• Sugar - 2.4 kilograms.

In this recipe for yellow plum jam, an important condition for success is not only the removal of the stone, but also the skin. There is no reason to worry about the loss of time - the skin of the yellow plum is removed very easily, without unnecessary mechanical effort.

After preparing the fruit, put them in a saucepan and carefully mix with granulated sugar, being careful not to crush the pulp.

Make the gas small. Cook, stirring gently, until sugar dissolves. As soon as it boils, mark for five minutes and remove from heat after the end. Our pitted plum jam for the winter is ready. You can roll it up in jars, wrap it up and leave it alone for a couple of days.

An interesting recipe for plum jam with aromatic spices of a spicy nature

Would you like to impress your household with a non-standard, but delicious taste of plum delicacy? There is a non-standard recipe! If, in the course of cooking, add aromatic spices to plum jam, then it will turn out. Components:

• Plums - 2.5 kilograms;
• Sugar - 2.5 kilograms;
• Carnation - 12 things;
• Cinnamon sticks - 2.5 pieces.

For this cinnamon plum jam, you can use any variety of plums. Cut the fruit into quarters, remove the stones with a knife and then remove the skin. If you take yellow plums for jam, then you can leave the skin. It is almost not felt.

Sprinkle plum slices with granulated sugar. Set aside for an hour - during this time the plums will release the juice. After an hour, return and put the pan on low heat. We cook plum jam without covering it for an hour, remove it from the stove and leave it to “breathe” for 12 hours.

After twelve hours, add spices and again put for half an hour on a small fire. It is not necessary to close the pot with a lid. Make sure to remove the foam in time. After half an hour, it is necessary to remove the spices from the jam, otherwise the delicacy will be overly saturated with spicy notes and turn out to be oversaturated. Now, with peace of mind, roll into jars.

Pitted plum jam

Jam is the same jam, in fact. But it has some differences. Jam is cooked an order of magnitude longer, due to this it acquires the consistency of marshmallow, sourness and a darker color. The fruit mass is thick and homogeneous.

Components:

• Plums - 2.4 kilograms;
• Sugar - 1.8 kilograms;
• Citric acid - 0.5 teaspoon.

Jam is easier to make if you choose ripe and overripe fruits. Wash the plums and place in a bowl. Pour the fruit with water so that it completely covers them. Bring the water to a boil, but do not boil the plums. In plums brought to a boil, the skin itself peels off from the fruit.

Cool the plums and free them from the pits. Drain the pulp in a colander and strain the juice. Puree the peeled fruits with a blender, transfer to a bowl and sprinkle with sugar.

Put the sweet mass on a small gas and boil for three hours, stirring frequently and periodically removing the foam. Before finishing, add citric acid, stir and cook for another five minutes.

For seaming jam, it will be better to use half-liter jars. Which must not be forgotten to be sterilized before laying out the finished plum jam. After seaming, the jars must be placed upside down and wrapped up.

Plum jam with cocoa

It is hardly possible to surprise anyone with the preparation of ordinary jam from plums. But, you must admit that few people have tried jam with chocolate. Do you want to impress your family and friends? Then let's go. Plum jam with cocoa will delight the kids in a special delight.

Components:

• Plums - 4.5 kilograms;
• Sugar - 1.5 kilograms;
• Cocoa powder - 15 tablespoons.

Remove pits from washed plums. Choose the widest pot for cooking. Fill it with water to cover the bottom. Put the plums in a saucepan and cover with a lid.

Bring to a boil on medium gas. After that, reduce the gas supply to the minimum values ​​\u200b\u200band cook for about half an hour. The plums will soften and release juice. When this happens, remove the sweet mass from the stove and let cool to room temperature.

Beat the fruit mass with a blender until the consistency of puree. If you don't have a blender, you can grind the plums through a wide-hole colander. This method is even better. Since then the skin will separate from the pulp, and the jam will turn out to be more tender and tasty.

Return the grated plums to the pan and add a little less than half the sugar. Stir and put on a small gas. The mass should cook for about half an hour. It must be stirred frequently.

After half an hour, add the remaining sugar and cocoa. Stir again. If the jam tastes sour, you can add more sugar. Cook for another twenty minutes, the order is plum jam with cocoa can be rolled up.

If you like it when the jam is thicker, then choose late varieties of plums for it. In the case of early ones, you will have to increase the rate of cocoa and sugar in the recipe.

Plum jam with nuts for the winter

This plum jam has special taste qualities with vivid and memorable impressions. And the aroma is unique. Delight your loved ones with this original sweetness. For jam with walnuts, dark varieties of crop fruits are ideal: Hungarian, renkloda or volochki.

Components:

• Plums - 2.5 kilograms;
• Walnuts - 1 cup;
• Sugar - 1.7 kilograms.

Remove small debris from plums and wash thoroughly. Finely chop the pulp. Gently crack the nuts, the shells in the trash. We divide the nucleoli into small pieces, removing the partitions - if you do not get rid of them, the jam from the plums will be bitter. Put the peeled nuts in a deep plate and fill with water at room temperature. Soak the nuts for half an hour.

Take a saucepan or a deep bowl, put the chopped plums there. Boil for about twenty minutes. If no juice comes out of the plums, add water. Do not forget to remove the foam that will stand out during the cooking process.

Pour granulated sugar to the fruit, hold for forty minutes on low heat. Drain the water from the nuts and add them to the sweet mass. Mix well and wait until it boils. Cook for another twenty minutes. Roll a treat from plums with nuts into half-liter jars.

Plum jam with orange

If you add an orange to the plums, the jam will turn out to be simply delicious. In winter, it will help you bring back a piece of summer. The sweetness will be endowed with a light plum sourness and a pleasant orange aroma. And so that the jam does not change color during cooking, it is advisable to stir it with a wooden spoon or spatula.

Citric acid will help protect the delicacy from sugaring. It must be added at the rate of a teaspoon per kilo of granulated sugar. So here it is: plum jam with orange, the most delicious recipe with a minimum number of ingredients:

• Plums - 3 kilograms;
• Oranges - 3 things;
• Sugar - 3 kilograms.

Sort the plums from debris, as well as rotten and crushed fruits. Wash them and put them in a colander so that the excess liquid is completely drained. Remove the skin from the plums and remove the pits. If the skin is not removed in advance, then during cooking it will separate itself and this will ruin the whole look of the jam.

We collect the zest from oranges in a cup, we will need it. Alternatively, you can use a fine grater for this. Slices of pulp must also be cleaned of white partitions. White films give the jam a characteristic bitterness, and we absolutely do not need this.

Put the plums in a saucepan, add the crushed zest and orange slices to it. Sprinkle with sugar and leave for a while. The sugar should dissolve and the fruit should release the juice.

Put the pot on medium heat, bring to a boil and then reduce the gas to minimum. Boil for fifteen minutes, stirring occasionally, and do not forget to remove the foam.

Remove the saucepan from the stove and let cool to room temperature. Then bring to a boil again and cook for fifteen minutes, periodically removing the foam. Sweet tooth is ready to squeal with delight!

Spread the finished mass in sterilized jars and roll up with a key. Plum jam with orange flavor is ready!

Plum and apple jam for the winter - a simple recipe

The difference between jam and jam is that fruits remain in pieces in jam, and in jam they are completely boiled. This sweet mass is easy to spread on pastries or add to seagulls. An excellent jam is obtained if you use overripe fruit.

Components:

• Plums - 2 kilograms;
• Apples - 2 kilograms;
• Sugar - 4 kilograms.

Cut the plums in half and remove the pits. Put the fruit in a saucepan and sprinkle with half of the prepared granulated sugar. Leave it like this for sixty minutes so that the plums release their juice.

After that, put on medium gas and cook for half an hour. If a little juice stands out, just add a little water. Switch off after 30 minutes and leave to cool for a couple of hours.

Peel the apples, remove the core and cut into slices. Add apple slices to plums and sprinkle with the remaining mass of sugar. Mix well.

Fruits should be cooked for no more than half an hour. Stir them and make sure they don't burn. Remove foam regularly. We put the finished sweet mass in a blender, beat, put it back into the pan and put it on the stove again. As soon as it boils, the jam from plums and apples can be considered ready. It remains to roll up for the winter.

Plum jam - a recipe for a slow cooker

Making jam in a slow cooker is the easiest and easiest option that you can imagine. Modern kitchen equipment allows you to cook plum jam in a slow cooker with a traditional taste, but it will take much less time to prepare. Yes, and you don't have to worry about the syrup burning.

Components:

• Plums - 4 kilograms;
• Sugar - 4 kilograms.

Sort the plums from small debris and leaves, wash well. Only whole fruits should remain, without splits and dents. Cut the fruit in half and remove the seeds. Then put the plums in a slow cooker and sprinkle with granulated sugar. Select the mode called "Extinguishing", and set the cooking time to 60 minutes.

Don't forget to cover the multicooker lid, and go about your business. At the indicated hour, you can completely forget about jam. There is no need to stir the jam. And after an hour, plum jam in a slow cooker can be poured into jars and rolled up with a key.