Plum apple jam through a meat grinder. Simple recipes for jam from plums and apples for the winter, the “Five Minute” method

Summer is not only a time for a pleasant holiday on the sea coast or in the countryside, but also the harvesting season. Each good hostess trying to keep a piece of heat and sun in preservation, and making jam from plums and apples is considered a good tradition - it is this delicacy that will remind you of the hot season on frosty days.

The combination in jam of sour varieties of apples and juicy plums housewives are well aware, because this blank, using different recipes almost everything is cooked. There are many features and secrets of cooking, and one of them - a lot depends on the raw materials used in conservation.

Apples are best used sour, but fully ripe. If the fruits are too hard, you will have to cut them into several small pieces. Plums are recommended to take juicy and large - if necessary, chop into slices.

It is better to prepare preservation in enamelware if there are no pots of suitable sizes in the house, take a copper container for cooking.

Preparation of the main ingredients

The first thing to do is prepare the apples. Rinse them first, clean them, remove all wormholes, rotting or drying out areas. Be sure to remove the core, then cut into quarters. If the fruit is small, it is recommended to use halves in the preparation.

Rinse the plums, check for damaged areas, if there are signs of decay or dry spots, remove them sharp knife. Cut the fruit into halves, remove the seeds. Then follow the recipes - cut into smaller slices or leave it as it is.

Methods for making jam from apples with plums

There are several cooking options fragrant preparation from plums and apples. The easiest way is to simply combine the fruit with sugar and boil until tender. There are more complicated recipes- with the addition of additional components.

If there is not enough time for cooking, you can use the help of a slow cooker, which will do most of the work. Jam in it turns out no worse than in a copper basin or an enamel pan.

simple recipe

The most simple preservation does not mean that it is inferior in taste gourmet recipes. flavor and taste qualities jams will satisfy the most fastidious gourmet.

Cooking:

1. Send sliced ​​\u200b\u200bapples (700 g) to a container in which preservation will be prepared, cover with sugar (350 g).
2. Put slices of plums (600 g) on ​​top of the sugar, pour 400 g of sugar on top of the fruit.
3. Leave for 3 hours, no need to stir.
4. Boil the mass, stirring for half an hour, be sure to remove the foam.

Arrange the preservation in jars, cork, check the tightness.

In a slow cooker

Save time and cook fragrant preservation multicooker will help. There are many options for preparing the workpiece, but the recipe is most often used:

1. Place 500 g of apples and plums into the multicooker bowl.
2. Pour sugar (850 g), shake the bowl, leave for 2 hours.
3. Turn on the "Extinguishing" mode for half an hour.

Send the finished preservation to sterilized jars, seal. Wrap jars until completely cool.

Cinnamon

Fruit jam with the addition of cinnamon is most often used in baking - pies acquire a special aroma and taste.

Cooking:

1. Pour water (200 ml) into a cooking container, put apple particles (1 kg) and plums (1 kg).
2. Pour the fruits with sugar (1.2 kg), leave for an hour.
3. Put the container on the fire, boil for half an hour, remove.
4. The next day, continue cooking, stirring often, for 30 minutes. Try jam - if there is little sugar, add a little.
5. 3-6 minutes before the end of cooking, put cinnamon (10 g) into the mass.

Pour the mass into glass containers, roll up, turn the lid down to cool.

Important! Cinnamon can cause damage to the workpiece, so it is recommended to play it safe and sterilize - a quarter of an hour is enough for 0.5 ml jars.

Recipe "Five Minute"

You can also cook jam according to the five-minute recipe popular with housewives, which is used for various fruits.

Cooking:

1. Mix 500 g of particles of plums and apples.
2. Pour the mass with sugar (1 kg).
3. Send the container to the fire, cook for 5 minutes.
4. Remove the mixture, leave to cool completely.
5. Put back on the fire, boil again for 5 minutes.
6. Repeat the process 4 times, then cook until tender (at least half an hour).

Produce packing on banks, cork.

Storage of the finished product

Preserving jam for the winter without loss will only work if proper storage. It is important to send the preservation to a cold basement or cellar immediately after cooling. If there are few blanks, it is recommended to use a refrigerator for storage.

Even if the storage of blanks is carried out in accordance with all the rules, it is necessary to regularly check whether the jam has begun to deteriorate. This often happens with improper preparation.

If it is no longer possible to save preservation by re-boiling, immediately discard it.

The combination of apples and plums is a traditional preparation, without which it is difficult to imagine the shelves in the basement. cooking features and interesting recipes There are many, the main thing is to adhere to all the requirements and rules. The results of painstaking work are an appetizing delicacy that can be safely served at the table as a fragrant dessert.

Fruits and berries

Description

Ingredients

Steps

Prepare plums. To prepare this delicacy, you should use the fruits of blue color. Sort through them, remove the stalks, and also set aside the crushed fruit. Rinse plums in in large numbers warm water, and then dry each fruit with a paper or cotton towel.



Select apples suitable for harvesting. The best choice there will be apples with a sour green color, having a rather crumbly pulp. Just like plums, sort them and wash them in warm water. Along the way, remove the leaves and stalks. Dry each washed fruit with a towel.



Measure the amount of granulated sugar indicated in the recipe. Remove the pits from the plums and peel the apples.



Cut the apples into pieces, as in the photo.



Put fruit in large saucepan from of stainless steel and fill them clean cold water, the volume of which is 150 ml. Stir the workpiece and put the container on low heat. Boil fruit for 25 minutes. Don't forget to stir them.



After ten minutes, add granulated sugar to the fruit.



Stir it slowly.



Sugar completely dissolved in the fruit mass will look like in the photo.



Remaining cooking time most of sugar will sag and mix with fruit juice. On the surface should appear characteristic for thick jam and foam jams.



Check product readiness. To do this, drop it a small amount of on a clean and dry dish. Tilt the plate to different sides. Sufficiently boiled jam will behave exactly like the product in the photo: it will spread a little, but it will have a jelly-like consistency.



Mix well and set it aside from the fire. Leave the pan on the table for ten minutes.



Prepare jars and lids. Be sure to wash the dishes in warm water with the addition of baking soda and then rinse. Dry the clean container. Set the jars on a baking sheet, and then put it in an oven preheated to 180 degrees Celsius. Sterilize them for fifteen minutes.



Pour jam into prepared jars.



Let the jam air cool. The formation of a crust, as in the photo, on the surface of the treat guarantees the absence of fungus in the future. Roll up apple jam and plums with prepared lids.



Jam from plums and apples is ready! Serve them to your family and friends. Get well-deserved praise and compliments! Store the finished sweet for a calendar year in a dry and well-ventilated basement or cool pantry.



Bon appetit!

In any recipe for making jam or candied fruits, it is indicated that the fruits should be slightly unripe, healthy and have a dense, crispy flesh. What to do with fruits that have already collected juice or are slightly spoiled by worms? You can make jam out of them. In order for it to turn out thick, it must contain fruits with strong gelling properties. It can be quince, currant or apples. Combining them with other fruits and berries, you can experiment with the taste of jam. Change sweetness, astringency or add sourness. interesting and harmonious flavor range has jam from apples and plums.

Ingredients

• apples 500 g
• plums 500 g
• granulated sugar 750 g
• water 200 ml

How to make apple and plum jam

1. 
   For cooking jam from apples and plums, you can take fruits different varieties. Also, their size does not matter. In one serving, it is better to combine sweet apples and sour plums or vice versa. All fruits must be washed and dried.
2. 
   Peel off apples. For this you can use kitchen knife or vegetable peeler.
3. 
   Immediately after this, the apples must be cut into slices so that the core remains intact. It is especially necessary to ensure that rough transparent membranes do not remain on the separated pulp. Then apple slices should be cut into cubes. Do not throw away the cleanings.
4. 
   There is no need to remove the skin from the plum. The fruits must be cut in half along the groove and the stone removed. Plums cut into cubes.
5. 
   Put apples and plums in layers in an enamel pan. You should get 2 layers of each type of fruit. Each of them should be sprinkled with 3-4 tbsp. spoons of granulated sugar.
6. 
   Let the fruits stand warm for about 20 minutes. This is done so that they let the juice flow. Then to make jam you need minimal amount water and it will have a richer taste. In the meantime, you need to prepare the syrup. Mix the remaining sugar with water and boil. This must be done on a slow fire. Stir until the sugar is completely dissolved so that it does not burn.
7. 
   Pour hot syrup over pieces of fruit and put to boil.
8. 
   After 15 minutes, apples and plums will boil well, and the syrup will thicken enough.
9. 
   After that, the whole mass must be beaten with a blender or rubbed through a sieve. Then it should be brought back to a boil. In this case, the fire under the pan should be minimal, and the jam must be constantly stirred from the bottom.
10. 
    Ready jam from apples and plums should be laid out hot in clean, dry jars and corked.

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

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




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




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




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




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




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




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




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




Enjoy your meal!

It also turns out very tasty and bright.

Calories: Not specified
Cooking time: Not indicated

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

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

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

Recipe with photo step by step:

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

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

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

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

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

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

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

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

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

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

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

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