Plum jam with orange peels. Plum jam with orange and lemon

In nature, the ripening time of oranges and plums occurs in different time.

Orange - tropical fruit and the season of its mass collection begins immediately after the end of the ripening period of the plum - "inhabitant" of temperate latitudes.

But due to the high yield of citrus and excellent properties, which allows you to store the crop for a long time, in our supermarkets they all year round are available in abundance.

It is not known who came up with the idea to cook plum jam with orange for the winter, but this person is not without taste, because the plum goes well with citrus fruits.

These two fruits even have spicy spices, which can serve as excellent companions for both, for example, vanilla and cinnamon are the most commonly used combinations in the preparation of desserts and drinks based on oranges and plums.

As for the technology of cooking jam, this process is, in general terms, understandable to everyone, but many women often cook without thinking about the physical and chemical laws that people use in everyday life all the time, and the success of culinary skills depends on understanding the processes that occur during mechanical and thermal processing of products.

There are no trifles in cooking, as in any science. Biology, chemistry and physics are closely related to it. If you want to be successful in culinary business, remember the natural sciences more often, because understanding their laws will help you cook jam and cook any dish without mistakes, on the first try.

Plum Jam with Orange - Basic Technological Principles

A puree-like mass of fruits and sugar is jam, and jam is pieces of fruit in syrup. Jam brewing technology is a tradition Slavic cuisine. Note that as long as sugar was an expensive and hard-to-find product, jam was cooked with honey. This information is for those who want to know the taste of a real old Russian dessert.

At first glance, cooking jam does not present any difficulties, but, to cook whole pieces or slices in clear syrup not every hostess succeeds. Sometimes, instead of jam, you get a sweet puree-like mass - tasty, but not so tempting.

How to get beautiful, whole slices in orange plum jam?

Many housewives use the method of repeatedly boiling fruits in own juice, after sprinkling them with sugar, this is the so-called “five-minute” jam. This method is quite suitable when the fruits have sufficient density so as not to boil soft already at the first stage. Too dense fruits that do not secrete juice well, dissolve sugar for too long.

Next method cooking provides pre-cooking sugar syrup, into which the fruits are dipped and boiled until the juice of the fruits combines with the syrup. This stage should be treated with maximum attention, and even take a scientific approach, remembering what diffusion of liquids is, their density. The quality of the finished jam depends on how high the concentration of sugar in the syrup and in the intercellular juice is.

According to the laws of physics, a dense liquid (syrup), penetrating into a less dense medium (cell sap in fruits), displaces it, completely replacing it. This process is facilitated by an increase in temperature. Sugar displaces fluid from the cell, which passes into the intercellular space of the fetus. Ideally, it is necessary that sugar penetrates into the cell faster, and the intercellular juice simultaneously enters the intercellular space a little slower to ensure the normal density of the fetus, in a ratio of 1:1.

At a temperature of 100 degrees, the intracellular juice boils, which creates an obstacle to the penetration of sugar into the cell, but as a result, after cooling, moisture is lost, leaving as steam. A vacuum is formed inside the fetus and its cells, which draws in the sugar. Therefore, it is necessary to alternate boiling and cooling in order to create a vacuum effect. Cooking should take place at a temperature close to the boiling point of the juice. The fruits must be dipped in syrup, heated to 80-85 ° C - the temperature difference will contribute to the rapid replacement of juice in the intercellular space.

There is one more nuance that you need to pay attention to: for almost all varieties of plums, the concentration of sugar in the syrup should be 25-40%, and for citrus fruits - 70-75%. In this case, the fastest and convenient way- finding the arithmetic mean ratio, that is, we sum up the two indicators and divide the value by two. We get the amount of sugar per kilogram of prepared raw materials - 52.5%, that is - 525 g.

The rest of the technical details - preparation of hot and dry sterile containers, hot pouring of ready-made jam from plums with orange, immediate corking and wrapping of jars of jam - are familiar to every housewife, so let's start making jam from plums with citrus notes.

Recipe 1. Plum jam with orange juice and zest

Compound:

Plums "Renklod" 1 kg

Oranges 4-5 pcs.

Sugar 1.150 kg

Cooking:

Prepare oranges: cut off washed fruits sharp knife skin, trying not to touch, under a thin orange layer, the white part. You can remove the skin on a grater, but in a jar of jam from plums with an orange for the winter, a thin and long straw of orange peel will look more beautiful.

For the preparation of sugar syrup, we use the juice of oranges, from which the zest is removed. The syrup should be thick, so we cook the juice and sugar in a 50/50 ratio. From one kilogram of oranges, you can get 750-800 ml of juice, so for a syrup of 1.150 kg of sugar, you need 1.35 kg of juicy citrus fruits. boil the sugar syrup and orange juice until reduced by 1/3. Let it cool a little, and immerse the prepared slices of plums into it.

We select dense plums, remove the stalks. For a couple of hours, leave them in a strong soda solution. Industrial canning uses a more active solution caustic soda, but, in order to avoid injuries and burns, you should not succumb to such a temptation. Soda, as a fat solvent, removes plaque from the surface of the fruit. essential oils, drying the skin of the plums, and this, in turn, leads to the expansion of the pores and facilitates the easier penetration of sugar into the pulp of the fruit. Baking soda works in the same way as caustic soda, but a little slower, but safer. After a soda bath, thoroughly rinse the plums, cut in half and remove the seeds. Plums bring to a boil 2-3 times, but do not boil in the finished orange syrup. At last brew add orange zest.

Recipe 2. Plum jam with orange in the oven

Compound:

Orange slices, peeled 0.5 kg

Plum "Ugorka" 500 g

Sugar 0.525 kg

Cooking method:

Prepared slices of oranges and plums (the process of preparing plums is in recipe No. 1), prick with a needle and put them in a heat-resistant dish with a non-stick coating, sprinkling each layer with sugar. Cover with a lid and place in a cool place. When the juice noticeably comes out, put the pan without a lid in a preheated oven (200-220 ° C) and let the jam stand until it boils. Then take out the container and lower it into the prepared basin with ice water. Gently stir the syrup, being careful not to crush the berries, and return the dishes to the oven. Do this operation three times. The third time, after bringing the syrup to a boil, turn off the oven, and cover the jam with a lid, and do not remove it until it cools down. Pack cold in sterile jars, sprinkling the surface with a layer of sugar. Put parchment under the lid, seal tightly and store in the pantry.

Recipe 3. Plum jam with orange for the winter, on honey

Compound:

Cherry plum, yellow 1.5 kg

Orange juice 750 ml

Cooking:

Sort and wash the ripe cherry plum, then blanch in boiling water for up to five minutes, and immediately transfer to cold water. Cut the berries in half, remove the seeds.

Bring orange juice to a boil and put honey (buckwheat) in it. Remove the foam until transparent. Then immerse the berries for 10 minutes. Immediately pour the jam into hot jars and seal.

Recipe 4. "Botex" for fruits - plum jam with orange

Compound:

Orange syrup 0.5 l

Plum, honey (yellow) 1.0 kg

Cooking:

Sort the plums and wash. Post them on flat dish in one layer and freeze. Meanwhile, make syrup from equal amount sugar and orange juice. Boil the syrup and samples “on a thin thread”, then separate 300-350 ml of the syrup, and continue to boil the rest, reducing its volume by 30%. Not thick syrup, at a temperature of 45-50 ° C, draw in a medical syringe and chip frozen plums with a stone, putting them in a saucepan with thick syrup. Let them stand until the temperature equalizes, and then boil to 95-98 ° C, and immediately cork. Put under the covers parchment paper.

Recipe 5. “Dry jam” from plums with orange for the winter

Compound:

Oranges 1 kg

Plums (large) 1.4 kg

Vanilla 5 g

Sugar 1.2 kg

Cooking:

Make a very thick syrup by adding vanilla. Prepare oranges, cut them into slices. Cool the syrup to 80-85 ° C, and put in it orange slices for 10 minutes. Then take it off the stove and wait until it cools down completely. Lay the slices in a single layer on a sheet covered with foil and dry in a preheated oven at 40 ° C.

Prepare the plums: sort them, blanch for 5 minutes in boiling water, then dip in cold water and, after cooling, cut into slices, removing the stones. Heat the syrup in which the oranges were boiled, put the slices of plums into it, cook until it boils. Just like orange slices, dry in the oven.

Dried fruits put in jars, sprinkled with sugar, and store, avoiding moisture, when room temperature.

Recipe 6. Caucasian jam from plums with orange for the winter

Compound:

Ginger, grated 20 g

Cinnamon 2 g

Walnut(kernels, peeled) 100 g

Plum "Hungarian" or "Renklod" 1 kg

orange peel 50 g

Orange slices 1.2 kg

• Sugar 1.3 kg

Cooking:

Prepare the fruit: remove the seeds from the plums, remove the zest from the oranges, cut it into thin strips, and pierce the peeled slices with a wooden toothpick in several places. Dip plums into thick syrup first, and then orange slices. Bring to a boil and cool quickly by placing the pot of jam in a bowl of ice water. Bring back to a temperature close to boiling, add the zest, ginger, cinnamon and nuts. Stir and remove from stove. Pack in hot jars and store in cool place.

Cook the jam, stirring it and removing the foam, only with a wooden spoon or spatula. Metal spoons affect the color of the fruit.

To prevent the jam from sugaring, add to the syrup citric acid, one teaspoon per kilogram of sugar.

The transparency of the syrup, the formation of foam depends on the quality of sugar and fruits. best qualities has pressed sugar, as it is more refined.

If the fruits are bought in the market and it is difficult to judge when they were plucked, then soak them in cold water, then dry. Such a technique during cooking will reduce the formation of foam, help get rid of possible presence pesticides, and if the water is lightly salted, then you can get rid of the codling moth.

You won’t surprise anyone with plum jam for a long time - many housewives stock up on this delicacy for future use, filling the cellar shelves. IN Lately not quite started to complement the delicious dessert familiar ingredients, one of which is citrus. Making jam from plums with oranges will take very little time, so even a novice hostess will cope with the process.

Basic technological principles for making jam from plums with oranges

Compliance with basic technological principles and strict adherence to the recipe will make it possible to prepare a jam in which slices of plums and particles of citrus float temptingly. Careless attitude to the rules and improper cooking will turn dessert into ordinary jam.

Proper preparation of jam involves cooking over low heat, without noisy seething. Be sure to stir regularly and remove the foam.

Preparation of the main ingredients

Preparing the dessert ingredients is easy. Rinse the fruits of the plums, remove the stone, cut into 4-6 particles. If the fruit is small, it is recommended to leave the halves.

Citruses require more complex preparation. The first step is to remove the yellow zest (dry it, use it in the preparation of desserts). This is followed by the removal of white layers - they will spoil the taste of goodies. Prepared citrus must be cut into small pieces.

Plum jam with orange on honey

If it is possible to use bee product, it is recommended to prepare preservation on honey.

Cooking:

1. Mix prepared plum particles (1 kg) with natural honey (400 g).
2. Send the mass to the fire, after boiling, add chopped citrus (100 g).
3. Stirring, cook for half an hour after boiling.

Pour into sterilized containers, seal, turn the lid down, wrap warmly.

Plum jam with orange in the oven

The recipe for cooking goodies in the oven is considered traditional in many families.

Cooking:

1. Mix fruit particles and citrus slices (500 g each).
2. Pour the mass with sugar (800 g).
3. Place the container in the oven.
4. At a low temperature (150 degrees), cook for two hours.

Pour into jars immediately and seal. Cooling - under a warm blanket, it is not necessary to turn over.

Plum jam with orange and lemon

Sour citrus will help to complement the plum-orange taste, which will bring its own aromatic note.

Cooking:

1. Mix pieces of oranges (400 g) and plums (800 g).
2. Pour sugar (1200 g) into a container with the main ingredients.
3. Put the mass on the fire, after boiling, reduce the boiling point, cook for 40 minutes.
4. 3-5 minutes before removing the jam from the stove, squeeze the juice from 5 slices of a large lemon directly into the mixture.

Pack into clean containers, roll up, turn over and insulate for slow cooling.

Plum jam with orange juice and zest

It is not necessary to use citrus particles for cooking - juice and zest will no less effectively change the taste and aroma of the delicacy.

Cooking:

1. Prepare a syrup based on citrus juice, zest, sugar. To do this, mix 400 ml of juice, 1 kg of sugar, zest removed from 2 citrus fruits, bring to a boil.
2. Pour fruit particles (1 kg) with boiling sweet liquid.
3. Boil, avoiding a noisy boil, for half an hour.

Send dessert to jars, capping. It is not necessary to turn over to cool - it is recommended to immediately send it to storage.

Plum jam with orange and cinnamon

Cinnamon will bring its exquisite touch to the plum delicacy. It is recommended to use a spice stick - the powder does not have such a persistent aroma.

Cooking:

1. Boil sugar syrup (1 kg of sweet ingredient, 100 ml of water).
2. Pour plums (700 gr.) And orange slices (150 gr.) With boiling liquid.
3. Cook for 20 minutes, add a cinnamon stick, boil for another quarter of an hour.
4. Remove the stick, boil for 5 minutes.

Carry out packaging and capping, cool by turning the lid down.

Plum jam with orange for the winter without cooking

If there is no time for cooking plum treats, you can do without this process. Of course, without heat treatment can't do otherwise fruit salad, the storage duration of which is only a few days, but it is recommended to use not a pan for this, but a slow cooker, which will greatly simplify cooking.

Cooking:

1. Mix prepared plums (800 g) with citrus slices (200 g).
2. Transfer the mass to the multicooker bowl, cover with sugar (1100 g).
3. Turn on the "Extinguishing" mode, cook for an hour.

Send a treat to jars, roll up. Immediately send to cool conditions for storage.

Plum jam with raisins and orange

Cooking:

1. Rinse the raisins, pour boiling water for a quarter of an hour, dry using a napkin for this.
2. Mix raisins (200 g), plum particles (750 g), citrus pieces (150 g).
3. Combine the plum mass with sugar (800 g), send to boil.
4. Without boiling, boil for 35 minutes.

Arrange in glass containers, roll up, turn over for slow cooling, wrap with a blanket.

Jam storage

Avoid spoilage plum blanks with citruses in one way - storage in cool conditions. It is recommended to use a cellar or basement for these purposes. If there is little preservation, send the jars to the refrigerator.

Regardless of the storage conditions, the state of conservation should be checked regularly. If signs of spoilage are noticed, pour the workpiece into a saucepan, boil for about a quarter of an hour.

Plum jam with pieces of fragrant citrus floating in it - real cooking masterpiece. This delicacy will perfectly remind you of a warm summer on frosty days, and will allow the whole family to enjoy pleasant memories.

A fragment of the work of the artist Shin Jong Sik. Source: "Music of the Soul" nasati.ru

Hello, friends! The topic of this post is plum jam. Today I will offer you some original recipes for this fragrant and slightly tart delicacy. By the way, we won’t manage with jam alone this fall, and in the near future I will tell you how to cook delicious desserts from a plum. These are plums with cognac, rum and vodka, and very soon we will have a lot of interesting things on the topic autumn gifts, for example, jam from pumpkin and dried apricots, and jam from zucchini, and even jam and rosehip jam. How do you like this variety? So, do not miss the most interesting and I also recommend bookmarking this article for convenience, because there will be a lot of recipes today. By the way, we recently cooked.

However, back to the plum, and here are the recipes we have today:

• Plum jam with oranges and nuts;
• Plum jam with rum;
• Plum jam "Gumbo";

That's not all. As additional useful materials there will be 2 more today original recipe Very delicious jams from plums:

• Plum and elderberry jam. This jam tastes like Burgundy wine;
• Hungarian plum jam.

Now for the jam. Plum jam is a delicacy not only tasty, but also healthy. The substances contained in these fruits will help improve digestion, have a disinfectant effect in gastrointestinal tract and can even soothe stomach pain.

For jam, it is advisable to take fleshy fruits of medium and big size their bone should be well separated from the pulp, and the skin should not be very dense. The optimal varieties for cooking jam are Hungarian plum and renklod. Well, now the recipes themselves. So:

Plum jam with oranges and nuts.

We will need:

• Pitted plums, cut into quarters - 1.5 kg;
• Oranges, peeled and grained and passed through a meat grinder - 2 pcs.;
• Sugar (you can use ordinary white, or you can burn it) - 1.5 kg;
• Raisins - 500 g;
• Walnuts, shelled and finely chopped - 250 g

Cooking like this:

Put plums, oranges, sugar and raisins in a large non-oxidizing pan (preferably enameled). Put the pot on slow fire and cook for about an hour and a half, stirring occasionally. It should be a very thick mixture.

After that, add the nuts, mix and cook for another 20 minutes. Then pour the jam into hot sterilized jars, close the lids and let the jars cool before storing.

Plum jam with rum.

We will need:

• Red plums, chopped and pitted - 1 kg;
• Dark rum - 800 ml;
• Sugar - 600 g;
• Water - 0.25 l;
• Walnuts, peeled and chopped - 125 g

Cooking like this:

In enameled, or from of stainless steel, or from a refractory glass bowl, pour water and put plums. Cook them for 3 minutes over low heat.

Then add sugar and, stirring, bring to a boil. Remove from heat, cover with a towel and leave for 12-24 hours.

After the mixture is infused, cook it again over low heat, stirring from time to time, until the mixture becomes sticky and thick. From this point on, the mixture must be stirred constantly so that it does not burn. Boil the mixture for about 30 more minutes, then remove from heat and stir the contents with nuts, then add rum and mix again

We mix.

We lay out the jam in hot sterilized jars, leaving 0.5 cm of empty space to the edge of the jar. We close the banks and, after letting them cool, we send them to storage. To use this delicious product Will be ready in 2 weeks at the earliest.

Jam "Gumbo" from plums.

We will need:

• Plums - 2 kg;
• Oranges with a thin peel, the peel is finely chopped - 2 pcs.;
• Lemon with a thin peel, the peel is also finely chopped - 1 pc.;
• Sugar - 1.5 kg;
• Pitted raisins finely chopped - 250 g;
• Walnuts without shell, finely chopped - 125 g.

Cooking like this:

IN large saucepan fold the peel of citrus fruits, plums, sugar and raisins, squeeze the citrus juice there. Boil this mixture over low heat for about 30 minutes, until the mixture becomes thick and the plums are soft. Next - add the nuts, mix and simmer for another 10 minutes over low heat, the mixture should become very thick. After that, we lay out the jam in warm sterilized jars and close.

A fragment of the work of the artist Shin Jong Sik.

Unusual treat – homemade jam from plum with orange - will certainly bring a touch of Mediterranean flavor to everyday life. Fragrant, tender and tasty - this is how everyone who tries it at least once will remember it, and then they will definitely ask for the recipe.

How to make orange plum jam

Proper jam begins with the choice of food raw materials, in this case, oranges and plums. The fruits must be:

• ripe and dense;
• without damage and signs of damage;
• preferably seasonal (for oranges, this is early to mid-autumn).

Advice! If plums are from the market or from the store shelf, then it is advisable to keep them for half an hour in salted water. Such a measure will help get rid of worms and increase the environmental friendliness of the fruit.

Fruits should be washed in several waters, pitted and, if necessary, cut into quarters if the fruits are large. To achieve a pleasant consistency of jam, plums need to be peeled by immersing them in boiling water for 30-40 seconds. This must be done before removing the bones. Scald citrus fruits with boiling water and dry. Their further processing depends on the specific recipe.

So that, instead of real jam, an incomprehensible sweet mixture of boiled fruits does not turn out, you must follow some rules.

1. All plum fruits should have the same density.
2. Fruit slices are boiled in syrup for a short time (according to the “five-minute” principle), and in between they are infused and saturated with sweetness and aroma.
3. The amount of sugar in jam syrup must strictly comply with the recipe.
4. It is imperative to remove the foam formed during cooking and only with plastic or wooden utensils.
5. Orange and plum jam usually has enough acid from citrus fruits, but in some cases synthetic acid can be added to the recipe. This is also preventive measure from candied jam during storage.

If a decision is made to cook plums without removing the skin, then it is useful to know what to eat. good way not only effectively remove any contaminants, including pesticide residues, traces of preservatives and even worm eggs, but also improve the permeability of fruits to sugar syrup. This is an ordinary baking soda, which is used in the form of a soaking solution. It is necessary to dissolve 1 tsp. soda in 1 liter warm water and pour this liquid over the whole fruit. After 15 min. drain the solution, and rinse the plums clean water and free from bones. You can do the same with citrus fruits, but make the soda solution hotter.

Plum jam recipes with oranges

The combination of flavors in the recipes of such jam is a win-win due to the delicate texture and gelling properties of the plum and the easily recognizable citrus note orange.

Classic plum and orange jam

A good recipe instantly becomes a classic. And all thanks harmonious combination fruits used.

• 1 kg ripe plum Renklod or Hungarian type;
• 1 large orange;
• 1 kg of sugar.

For this recipe, it is necessary to peel the plums from the skin, pour the prepared fruits with boiling water for a few minutes. Then cool slightly and remove the bones. From an orange, carefully and thinly remove the zest in any acceptable way. Then peel the fruit from white partitions so that bitterness does not pass from them into the finished jam. Grind the pulp of an orange, removing the seeds.

Combine fruits in a wide low saucepan. Sprinkle with sugar and leave until the plum releases juice. Now you can put the dishes on the stove and bring to a boil over medium heat with constant stirring, removing the foam.

After the appearance of bubbles, reduce the fire to a minimum and cook the mass for 10-15 minutes. Then remove the pan from the stove and leave in a cool place to cool completely. Next, add the zest to the jam and bring to a boil, boiling for 5-10 minutes. Immediately pour the finished hot jam into jars and, rolling up the lids, put it away for storage.

Advice! The number of oranges in the recipe can be doubled, this will only make it more fragrant.

Plum jam with orange zest and juice

Tasty and healthy jam thanks to the maximum concentration of orange juice in his recipe.

• 1 kg yellow plum(or cherry plums);
• 1.3-1.5 kg of oranges;
• 1.3 kg of sugar.

Remove the zest from prepared citrus fruits with a sharp knife or a special tool in the form of a thin long straw or spiral. You can also grate the zest on a regular grater, but the first option looks advantageous in a jar of ready-made jam.

Squeeze juice from peeled oranges. From the amount of citrus fruits indicated in the recipe, about 800 g of pure juice should be obtained. Next, you need to put sugar in it, bring to a boil and slowly boil the syrup until it becomes a third less than it was at the beginning.

Pour the prepared plums with hot (but not boiling!) syrup and leave to cool. Then bring to a boil, but do not boil and let cool again. Repeat the cycle 2-3 times, the intervals between brews can be up to 12 hours. In the last run, add the zest.

Small glass containers must be thoroughly washed with soda, sterilized with hot steam and dried. Immediately after boiling, pour hot jam into warm jars and close with screw caps or a key.

Advice! Don't try to replace Fresh Juice orange with a ready-made juice product from Tetrapack - the recipe will be spoiled.

Plum honey jam with orange

This is a real treasure beneficial vitamins and a lifesaver in the season of colds and SARS.

• 1.5 kg of cherry plum or yellow plums;
• 0.5 kg natural honey(better than buckwheat);
• 1.3-1.5 kg of oranges.

Sort the ripe plums, wash and blanch in boiling water for 3-5 minutes, piercing each fruit several times with a skewer or toothpick. After this procedure, discard the fruit in a colander and dip in ice water to cool quickly.

Squeeze juice from citrus fruits, bring to a boil and add honey to it, do not heat any more! If the honey is thick, then it is better to melt it in a water bath in advance. Be sure to remove the foam. Pour plums with ready-made hot syrup and leave for 10-15 minutes, and then pour into dry heated jars.

Vitamin-healing jam according to this recipe is stored in the refrigerator or cellar. And the remaining zest can be used for homemade lemonade or dry to flavor tea.

Spicy jam from plums and orange in Caucasian style

An unusual jam that lovers will appreciate non-standard recipes with authentic taste. The composition of the products impresses with its originality:

• 1 kg plums;
• 1.3 kg of peeled oranges (slices);
• 1.3 kg of sugar;
• 50 g orange peel;
• 100 g of walnut kernels;
• 20 g fresh ginger root;
• 2-3 g cinnamon;
• 1 liter of water.

Cut the peeled peel into thin strips. Free the washed plums from the pits and cut into quarters so that they are about the same size as orange slices, which must be pricked in several places with a sharp stick or hairpin. Grate the ginger root fine grater, and chop the nuts finely, but not into dust.

Make syrup from water and sugar. Dip the plums one by one into the boiling syrup, then the orange slices, after boiling for 1 minute, remove from the heat and cool quickly. To do this, the pot with jam must be placed in a wide bowl of ice water.

When the mass has completely cooled, put it back on the fire and, bringing it to a boil, put all the other ingredients according to the recipe into the jam. Do not boil! Simply mix and pour hot into prepared containers.

Keep it fragrant with spicy note ginger and nutty flavor caucasian jam need in the refrigerator or cellar for a maximum of 6 months.

Orange and plum jam in the oven

This recipe differs from others in its light bitterness and special consistency, reminiscent of jam or marmalade.

• 2 kg plums;
• 2 large oranges;
• 1 kg of sugar.

Prepare the plums as usual and cut into quarters. Cut the oranges and, together with the zest, pass through a meat grinder or smash with a blender.

Advice! To make jam in the oven, you need thick-walled dishes - low and wide, for example, a cast-iron duckling.

Combine the prepared fruits by layering them with sugar. Wait for the plum to let the juice out, then put the dishes with fruit in an oven preheated to 180 ° C. Bring to a boil, and then reduce to a minimum. Stirring frequently, simmer over low heat for 1.5-2 hours. Ready jam pack hot in jars.

Thanks to the even heating of the oven, the jam according to this recipe turns out to be thick, like jelly, and is perfect as a filling for homemade pastries.

Exotic plum jam with orange and bananas

This recipe successfully combines plums, oranges and fragrant bananas.

• 1 kg plums (preferably yellow);
• 2 ripe bananas;
• 2 large oranges;
• 1 lemon;
• 1 kg of sugar.

Remove the zest from citrus fruits in a thin layer and chop into strips. Cut the prepared plum into quarters, orange and lemon slices- into 3-4 parts, bananas - in rings. Everything is separate.

First of all, cover the plums with sugar and leave for a while so that they give juice. Put on fire and bring to a boil, reduce and cook for 10 minutes. Then add the zest, slices of bananas and citrus fruits, boil for another 10 minutes, stirring constantly. Pour the hot mass into sterilized jars and seal.

Conclusion

Each recipe for plum and orange jam gives a taste of summer orchard and energizes, thanks to its citrus aroma. And due to the fact that both plums and oranges can be available at any time of the year, jam can be made from them often. Detailed recipe plum and orange jam from the chef is in the video below.

Jam is one of the traditional and, perhaps, the most beloved canned desserts. For its preparation, berries, fruits are most often used, less often vegetables, which are boiled with sugar. In winter, it is not a shame to get treasured jars for the arrival of guests or to sweeten their contents with a home-made tea party. In addition, it makes excellent fillings for homemade bagels, pies and other baked goods. However, if you love this sweet and harvest it for future use every summer, then it is not surprising that standard recipes boring, seem boring and banal. In this case, it's time to experiment by combining ordinary fruits with something exotic, such as plum jam with oranges. So how do you cook it?

Basic recipe without cooking

Plum (it is preferable to use varieties with dark, intense color and big amount pulp) take 1 kg. Thoroughly wash, peel, remove the bones. Now they need to be scrolled through a meat grinder, chopped in a food processor or in a blender. It should turn out gruel. Let's take a couple juicy oranges. Wash them too, cut into pieces together with the peel and remove the bones, chop. Now you need to mix plums, oranges and add 1-1.5 kg of sugar to them. To prevent sugar grains from crunching on your teeth, it is best to beat the mixture until they are completely dissolved. This plum jam with oranges retains all the vitamins and the natural taste of the fruit throughout the winter. You need to store it in jars pre-fried in the oven under nylon or paper lids. The workpiece should be kept in the refrigerator or other cool place.

Recipe: boiled "five-minute"

My plums, peeling, but not crushed. To them should be added for each kilogram of fruit, 300 gr. granulated sugar, 0.5 liters of water and two oranges. Citruses can be chopped or cut into small pieces, as you like, do not remove the peel. We put the ingredients in a basin or pan and heat on small fire, gradually bringing to a state where the liquid is about to boil. At the same time, plum jam with oranges requires constant control, it should be gently stirred and not allowed to boil. In this, it must be kept for 5 minutes and removed from the fire. Now the brew needs to be decomposed into prepared jars and rolled up. The finished container should be wiped, turned upside down and wrapped in a blanket. In this state, it is better to keep the jars overnight, until completely cooled.

Despite the fact that such a combination may seem strange at first glance, plum jam with oranges turns out to be very tasty. It is also worth noting its fresh and appetizing smell, and if you add a spoonful of this homemade sweets in a glass of milk, you get a gentle and pleasant cocktail. Also to standard ingredients you can add nuts or raisins, while getting new shades of taste. Or instead (or together) of oranges, try putting tangerines, their aroma will nourish the entire dessert. Pureed with oranges is a real storehouse of vitamins and excellent remedy for treatment and prevention winter colds. Just remember that you can’t cook it in either aluminum or copper utensils, as this oxidizes the products and completely destroys them. ascorbic acid. Citrus fruits and red plum jam will complement well, but when cooking such a delicacy, you may need a little more sugar. However, this is a matter of taste sweet and sour preparations many sweet tooths love it.