Very tasty plum jam. Products need to be prepared

Step-by-step recipes for making plum jam for the winter with spices, nuts and cocoa

2018-07-28 Rida Khasanova

Grade
prescription

5848

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

63 gr.

254 kcal.

Option 1: Classic Plum Jam Recipe for the Winter

Everyone knows the beneficial properties of plums - it helps strengthen blood vessels, helps in the fight against anemia and normalizes blood pressure. To benefit not only in the summer season, but all year round, you can cook delicious jam from plums.

Plum jam is very thick, with a rich aroma. it can be boiled in slices or as a sweet puree, add other fruits or nuts. Such a preparation can become not only a dessert for tea, but also a filling for sweet pies or buns.

Ingredients:

• kilogram of ripe plums.
• one and a half kilograms of granulated sugar.

Step-by-step recipe for plum jam for the winter

Put the plums in a bowl of cold water and wash thoroughly. Remove fruits with spoiled sides, remove leaves and tails.

Cut each plum in half and remove the pits. Cut large plums into 4 slices.

Transfer the pieces of plums to a saucepan or an enamel basin, pour sugar and leave until the juice begins to stand out from the fruits.

Put the saucepan on the stove, turn on the heat and bring the sweet mass to a boil. Switch off the stove after 5 minutes.

Let the plums cool and turn on the fire again. As soon as they boil, immediately remove from the stove and let cool again.

For the third time, boil the plums for 5 minutes.

Rinse small glass jars thoroughly and rinse with clean water. Transfer the hot plums in sugar to jars and immediately tighten them tightly with metal lids.

Allow the jam to cool at room temperature and store in a dry, cool cellar for storage until winter. Serve with pancakes, pancakes or just as a dessert for tea.

Option 2: A quick recipe for plum jam for the winter

Many housewives tend to make more preparations from berries and fruits in the summer in order to enrich their winter diet with vitamins. But if the jam is kept on the stove for a long time, almost all the useful substances from the fruit disappear. You can avoid this if you make jam under the code name "Five Minute", when cooking takes no more than 5 minutes.

Ingredients:

• kilogram of plums;
• kilogram of granulated sugar.

How to quickly make jam from plums for the winter

Rinse the plum thoroughly, remove the cuttings and leaves. Cut the fruit into halves or quarters if the plums are very large. Remove bones.

Put the plums in an enamel pan, pour sugar on top, mix well.

Turn on a small fire and cook the plums, stirring constantly with a spatula so that the jam does not burn to the bottom of the pan. Bring to a boil and keep in this state for about 5 minutes.

Sterilize jars and lids in advance, scald with hot steam. As soon as the jam is ready, immediately spread it into jars, and cork with lids using a seaming machine.

Turn jars upside down, wrap in a warm towel. Leave the jam like this until it cools down.

Return the chilled jam to its normal position and store it in the basement.

Option 3: Plum jam with spices for the winter

If you add spices to jam from plums, you get a very fragrant dessert that can surprise all guests with its unexpected, amazing taste. This jam goes especially well with herbal tea and will help keep you warm on cold winter evenings.

Ingredients:

• 12 dried cloves;
• 2.5 kg. ripe plums;
• 2.5 cinnamon sticks;
• 2.5 kg. granulated sugar.

How to cook

Pour cold water into a bowl. Pour plums into it and leave for 8-10 minutes. Then drain the water, and rinse the plums a couple of times with running water, thoroughly washing each fruit.

Cut the plums in half, remove the pits. With a sharp knife, remove the skin if the plums are blue, and you can leave it on yellow fruits - this variety has a soft skin, and this will not affect the taste of the jam.

Cut the peeled plum into four slices, put in a saucepan and pour sugar. Leave for about an hour for the juice to stand out.

Put on the smallest fire, do not cover with a lid. Cook for about an hour, stirring occasionally with a spatula. Remove from stove, leave overnight.

After 12 hours, add cinnamon and cloves to the jam, put on fire again and cook for half an hour. Remove any foam that forms immediately.

Remove spices from jam, otherwise they will give too strong aroma and spoil the taste.

Rinse the jars thoroughly, rinse and steam from the inside. Pour the jam, filling the containers to the very top and tightly tighten the lids.

Turn jam jars upside down, wrap in a warm blanket or towel and leave until it cools.

Put the cooled plum jam in the cellar, and in winter enjoy a fragrant, delicate dessert.

Option 4: Plum jam with cocoa for the winter

Ordinary jam almost never surprises anyone, but chocolate jam is rarely tried. According to this recipe, plum jam turns out to be completely unusual in taste, fragrant and healthy. Especially it will appeal to those who cannot imagine their life without chocolate.

Ingredients:

• 15 tablespoons of cocoa powder;
• one and a half kilograms of sugar;
• 4.5 kg. ripe plums.

Step by step recipe

Fold the plums in a large basin, pour cold water and let stand for 10-15 minutes. Then change the water and wash each fruit thoroughly with your hands.

Cut the plums into 2 halves and remove the pits. If the peel is very dense, then it must be removed.

Pour enough water into a wide pot to cover the bottom. Pour plums into it, close the lid and put on medium heat. When the water begins to boil, reduce the power of the fire to the very minimum and cook for about half an hour.

When the plum becomes soft and releases juice, turn off the stove and let the fruit cool.

Using an immersion blender, puree the plums. Or rub it by hand through a colander with large holes. By the way, this method will allow you to quickly separate the skin.

Add to plum puree 500-600 gr. granulated sugar, mix well and put on fire again. Bring to a boil, reduce the power of the stove and simmer for 30 minutes, stirring frequently.

Add remaining sugar and cocoa powder and stir. Taste and add more sugar if needed. Cook for 20 minutes over low heat.

Wash small glass jars well and sterilize in any convenient way. Then pour still hot jam over them and hermetically cork with metal lids using a special key.

Cool the jam at room temperature and store in the cellar until the onset of cold weather.

Option 5: Plum jam with nuts for the winter

To cook an unusual treat from plums and nuts, you will need to take strong, early varieties of fruits, otherwise they will boil too much and you will get not jam, but plum-nut paste. Walnuts are best to choose, but hazelnuts and almonds are also suitable - to the taste of everyone.

Ingredients:

• two kilograms of plums;
• one and a half kilograms of sugar;
• 400 gr. walnuts;
• a couple of cinnamon sticks;
• glass of water.

How to cook

Wash the plum thoroughly in running water, remove dry cuttings and leaves. Cut each fruit into halves, remove the seeds.

Divide the peeled walnut into quarters, lightly dry in a dry frying pan.

Combine plums and nuts in a saucepan, pour water and pour sugar. Add cinnamon and place saucepan over moderate heat.

When the mass begins to boil, reduce the power of the fire to the smallest and cook for another 20 minutes, immediately removing the foam that appears. Plums should soften, but not boil into a shapeless mass.

Turn off the stove, remove the cinnamon sticks from the jam, otherwise they will add bitterness.

Rinse the jars with soda solution, rinse well and sterilize over hot steam along with the lids.

Arrange the jam in jars, filling them to the very top. Seal tightly with lids using a special key. Turn upside down and wrap in a warm towel. When the jam has cooled, store it in the cellar.

Plum jam with nuts can be served as a dessert for the holiday: pour into bowls, and top with a pile of whipped cream.

Bon appetit!

Autumn is perhaps the most important season in the life of a real hostess. Vegetables, fruits, fruits and berries grown / bought on the market require processing and harvesting for the winter. Plum trees growing in a summer cottage or in a garden usually delight with a good harvest. The most popular way to prepare plums is to make jam. Below is a selection of simple and original recipes that will surprise even experienced chefs.

Thick jam with pitted plum slices for the winter - step by step photo recipe

Everyone knows the three main ways to preserve plums in winter: compote, dried (prunes), and jam (jam). Let's go for the jam. It would seem, what is difficult? I mixed the fruits with sugar, boiled and poured into jars. Why, then, does the taste and texture differ for different housewives? We will prepare a transparent jam with a thick syrup and a dense texture of the fruit.

What is the secret of the recipe?

• with minimal stirring, the fruits remain dense and do not fall apart
• due to the addition of citric acid, the syrup is transparent
• a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

• Plum dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
• Sugar: 1 kg
• Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice

Cooking instructions

How to make Yellow Plum Jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, juicier, well suited for cooking jams, marmalades and marmalades.

Ingredients:

• Yellow plum fruits - 1 kg.
• Granulated sugar - 1 kg.

Action algorithm:

1. Cooking begins with the harvest. Then the plums need to be sorted out, the wormy, darkened, rotten fruits removed. Rinse. Leave for a while to dry.
2. According to this recipe, jam is cooked without pits, so each plum is divided, and the pit is discarded.
3. Place the fruits in a container in which the jam will be prepared. Spread the plums in layers, sprinkling each of them with granulated sugar.
4. Leave for a while so that the plums release juice, which, mixed with sugar, forms a delicious syrup.
5. Plum jam according to the classical technology is cooked in several steps. When there is enough syrup, you need to gently mix the plums. Put on fire.
6. After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain whole, but are soaked in syrup.
7. Pack the finished jam in small glass containers. Cork.

On a cold snowy winter, a jar of sunny golden jam, open for tea, will warm you both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today you can equally meet the names "Eel" and "Hungarian", fruits of small size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

• Plum "Ugorka" - 1 kg, the weight of a pure product without stones.
• Granulated sugar - 800 gr.
• Filtered water - 100 ml.

Action algorithm:

1. At the first stage, sort the plums, wash, peel.
2. Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
3. Pour hot syrup over plums. Now put the fruit to boil. At first, the fire is strong, after boiling - the smallest. Boil for half an hour.
4. Endure several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
5. Sterilize containers and lids, package the finished jam.
6. Cork. Cover with a warm blanket/plaid for extra sterilization.

Fragrant, thick, dark red jam will be the best treat for winter tea parties.

The easiest and fastest recipe for Pyatiminutka plum jam

Classical technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of the living housewives does not allow "to stretch the pleasure." Recipes for making jam using accelerated technology come to the rescue, they are called "five minutes", although sometimes it still takes a little more time.

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 1 kg.
• Water - 50-70 ml.

Action algorithm:

1. Sort the plums, cut off the darkened places, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the soaking process with syrup).
2. Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
3. Start the cooking process, first on medium heat. As soon as the jam comes to the point of boiling, the fire must be reduced to the smallest, kept hot for 5-7 minutes. The resulting foam must be removed.
4. During this time, prepare glass containers with a volume of 0.5–0.3 liters, be sure to sterilize containers and lids.
5. It is necessary to pack plum jam hot, it is desirable that the containers are hot (but dry).
6. You can cork with tin, pre-sterilized lids.

Additionally, cover with a blanket / blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but fragrant and tasty.

How to cook plum jam with a stone

Plum jam with a bone is a fairly popular product; housewives go for it in order to save time. The second point - the bones give the finished jam an unusual taste.

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 6 tbsp.
• Water - 4 tbsp.

Action algorithm:

1. Sort and rinse plums. Prick each with a fork so that the syrup penetrates faster.
2. Place fruit in a deep bowl. Fill with water (optional). Bring to a boil, blanch for three to five minutes.
3. Strain the plums, drain the water with plum juice into another saucepan. Add sugar there, stirring, boil the syrup.
4. Pour blanched fruits with ready syrup. Endure 4 hours.
5. Bring almost to a boil. Leave again, this time for 12 hours.
6. After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
7. Packing such jam is necessary in sterilized containers. Cork, preferably with tin lids.

Plums retain their shape, but become transparent, a beautiful honey hue.

Plum and apple jam recipe

Usually, gardens delight with the simultaneous harvest of plums and apples, this is a kind of hint to the hostess that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

• Sour apples - 1 kg.
• Plum dark blue - 1 kg.
• Granulated sugar - 0.8 kg.
• Filtered water - 100 ml.
• Citric acid - ½ tsp.

Action algorithm:

1. The process, according to tradition, begins with washing, sorting the fruits.
2. Then divide the plums into 2 halves, remove the stone. Cut the apples into 6-8 pieces, also remove the "tail", seeds.
3. Prepare syrup from water and sugar.
4. Mix plums and apples so that they are evenly distributed among themselves. Pour in hot syrup.
5. Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, hold for 4 hours.
6. At the last stage of cooking, add citric acid, you can dilute it with a little water. Cook for a quarter of an hour.
7. Pack in sterilized containers.

Properly cooked jam from apples and plums turns out to be homogeneous, thick. It is suitable for tea drinking and for making pies.

Harvesting for the winter - jam from plums and pears

Apple-plum jam has a worthy competitor - pear and plum jam. Pears make plum jam less acidic and thicker.

Ingredients:

• Plum "Eel" - 0.5 kg. (seedless)
• Pear - 0.5 kg.
• Granulated sugar - 0.8 kg.
• Water - 200 ml.

Action algorithm:

1. Rinse pears and plums. Cut the stems off the pears and remove the seeds, and the pits off the plums.
2. Pears cut into small slices, plums into 4-6 parts (depending on size). You can proceed, in fact, to cooking jam.
3. Prepare syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar dissolves.
4. Put only pears in the container, they need more time to cook, pour the fruits with hot syrup. Keep on low heat for 20 minutes. Foam, if it appears, remove. During this time, pear plates will be saturated with syrup and become transparent.
5. Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
6. Sterilize containers and lids, lay out hot, seal.

Pear and plum jam will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of traditional apples or pears, plums will be accompanied by oranges.

Ingredients:

• Plum "Hungarian" -1.5 kg.
• Granulated sugar - 1.5 kg (or slightly less).
• Orange juice from fresh fruits - 400 ml.
• Orange zest - 2 tsp

Action algorithm:

1. Stage one - inspect the plums, sort out, remove bad fruits, remove the seeds.
2. The second step is to make juice from oranges.
3. Plums shift into a container for cooking, pour orange juice.
4. Boil for 20 minutes after boiling. Drain in a colander, drain the orange-plum juice.
5. Add sugar to it. Boil to obtain a fragrant syrup.
6. Pour plums again, add orange zest. Continue the cooking process.
7. Check readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves will be completely immersed in syrup.
8. Fill sterilized containers with jam. Cork with the same lids.

When tasting jam from plums and oranges, a stunning citrus aroma, slight sourness and an unusual color are guaranteed.

How to make Lemon Plum Jam

Many plum jam recipes suggest adding citrus or citric acid, which aids in the canning process and long-term storage. Lemons are just the fruits that go well with plums.

Ingredients:

• Plums - 1 kg.
• Granulated sugar - 0.8 kg.
• Lemon - 1 pc. (small size).

Action algorithm:

1. To prepare such a jam, it is best to take large blue-skinned plums or Hungarian fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
2. Sprinkle with sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
3. Put the jam from the plums on the fire. Add the lemon zest to the fruits, squeeze the lemon juice here. Boil until the plums are ready, the check is simple - a drop of syrup retains its shape.

Plum jam with a light lemon flavor in winter will remind you of warm, sunny days.

Recipe for a delicious plum jam with cocoa

The following recipe is too original, but incredibly tasty. But plums will not be accompanied by the usual apples, pears, and even non-exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help to radically change both the color and the taste of plum jam.

When cooking this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the “folk”, home control, then the portion of the fruit (respectively, sugar and cocoa) can be increased.

Ingredients:

• Plums - 1 kg, already pitted.
• Granulated sugar - 1 kg.
• Cocoa - 1.5 tbsp. l.
• Filtered water - 100 ml.

Action algorithm:

1. Sort plums. Cut. Throw away the bones.
2. Sprinkle with sugar, so the plums will release the juice faster.
3. Endure several hours. Put to boil, pouring in water, adding cocoa and stirring.
4. First, make the fire strong enough, then reduce to very small.
5. Cooking time - about an hour, of course, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder can definitely surprise the household with both taste and color!

Plum and cinnamon jam

Ordinary plum jam can be changed dramatically with the help of a small portion of oriental spices. A pinch of cinnamon will become a kind of catalyst for turning a banal plum jam into a delicious dessert worthy of decorating a royal table. The hostess, who prepared an unusual dish, can be safely awarded the title "Queen of Culinary"

Ingredients:

• Plum "Eel" or large with dark blue skin - 1 kg.
• Granulated sugar - 1 kg.
• Ground cinnamon - 1 tsp

Action algorithm:

1. Close attention should be paid to plums, to choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Use paper towels to remove excess moisture.
2. Cut into two pieces with a sharp knife. Throw away the bones.
3. Transfer the fruits to a saucepan, sprinkling layers of plum halves with sugar.
4. Remove the saucepan in the cold for 4 hours, so that the plums, under the influence of sugar, let the juice flow.
5. Cook the jam in two stages. For the first time, stand on fire for a quarter of an hour, stirring all the time and removing the foam that occasionally appears on the surface. Refrigerate for 12 hours.
6. Start the second stage of cooking by adding cinnamon, mix. Put on fire again.
7. Double the cooking time. Stir, but very gently so as not to crush the fruit. The syrup should thicken, the plum slices will become soaked in syrup and transparent.

The light aroma of cinnamon will confuse relatives who will expect baking from the hostess, and she will surprise the household by serving plum jam with an unusual taste.

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 jams 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 intact. 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!

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.