Jam from country red plums. How to cook thick pitted plum jam

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 expose 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.

It so happened that plum jam I associate it with late autumn, when you can wrap yourself in a warm blanket with an interesting book and drink hot tea with it. Incredibly tasty and fragrant plum jam will come to the rescue in homemade cakes.

Hostesses who love to cook will surely understand me. Cakes, pies, pastries, rolls, strudel, donuts - and this is not a complete list of homemade baking options in which plum jam can be used.

During the time of our mothers and grandmothers, there were only a few proven plum recipes that they used and shared among themselves, diligently writing them down in culinary notebooks. To date, there are a lot of recipes for plum jam, and every day it becomes more and more. Now you will not surprise anyone with plum jam cooked with the addition of other ingredients (except sugar, of course).

For example, plum jam with coffee, cocoa, chocolate, walnuts, cinnamon, apples, orange, lemon, gelatin is quite popular. Each of these ingredients is added to change the flavor and appearance of the jam.

The classic plum jam is brewed with sugar and fresh plums. Depending on the degree of duration of its boiling, the jam turns out to be thick like jam or in the form of boiled halves of plums in syrup. Both plum jams will certainly be delicious in their own way.

Seedless Plum Jam, the step-by-step recipe of which is presented below, is not only tasty, but also easy to prepare. And it’s also very fast, because it’s cooked for no more than 10 minutes. If you are looking for a quick and easy plum recipe, then check out this recipe.

Ingredients:

• Plums - 1 kg.,
• Sugar - 1 kg.

Seedless Plum Jam Five Minute - Recipe

Preparation of plum jam begins with the preparation of plums. Sort the plums intended for cooking jam. Set aside the wormy ones with spoiled sides. Wash beautiful plums without visible damage under running water. Tear off the stalks, if any. Cut plums into two parts. Remove the bone. Place plum halves in a bowl.

Cover them with sugar.

Stir the plums so that the sugar is evenly distributed.

Now you need to wait for the plums to release juice and the sugar to melt. Typically, this will take two to four hours. Everything will depend on the juiciness of the plums and the temperature of the room. After a sufficient amount of juice has formed in a bowl of plums, you can start cooking jam.

Since we will have five minutes from the plums, and, accordingly, the duration of its cooking will be extremely short, it is worth taking care of the preparation, or rather, the sterilization of the container, in advance. Jars for harvesting jam from plums, it is advisable to choose small sizes, up to 500 ml. Suitable for these purposes are both classic cans for seaming with metal lids, and jars with screw lids.

After the jars are picked up and washed clean, preferably with soda or detergent, they need to be sterilized. This can be done both on the stove (over the steam), and in the oven or microwave. At this stage, I will not focus on it, since I think that the sterilization process is known to most housewives.

Lids - screw or metal, boil in boiling water for 2-3 minutes. Transfer the plums to a bowl. Put it on a slow fire. After boiling plum jam, a lush foam forms. It will need to be removed.

after boiling plum jam five minutes for the winter should boil for another 10 minutes.

Pour the finished jam with a ladle into clean jars. Close the jars, turn over and wrap. Five-minute plum jam, the photo of which you see below, was taken immediately after preparation. It can be clearly seen that the slices of plums in the jam are not boiled soft, and their color is still yellowish. Literally the next day, the halves of the plums will be stained with juice and become a bright ruby ​​​​color. I wish you all delicious preparations for the winter. If you still have plums, then I recommend cooking also

Most housewives annually fill cellars and pantries with pitted plum jam; this is an excellent delicacy for the winter. The preparation not only tastes good, but also brings tangible help to the body. There are no preservatives and dyes in homemade plum jam - this is a significant plus in its favor.

Plum jam for winter tea

The fruits of different varieties are not the same in shape, size, degree of sweetness and, of course, color. The plum is blue, red or yellow (almost white in some cases). Any variety is suitable for sweet preparation. Yellow ones are sweeter, with a honey flavor, so the amount of sugar is indicated in recipes less. Regardless of color, fruits contain approximately the same set of vitamins and minerals that are valuable to the body.

Despite the similarity of the composition, the fruits of different colors have their own characteristics:

Most of the substances contained in plums do not decompose after heat treatment. In fresh fruits, vitamin E is many times more than in oranges or cherries familiar from childhood. It is responsible for the balanced functioning of the cardiovascular system.

Without wormholes and sterilization

In order for the preparation to turn out tasty, not sour or moldy during storage, the fruits are selected moderately ripe and hard. Greenish ones will not give juice and a characteristic taste, overripe ones will turn into porridge during the cooking process. Reject collection with wormholes and rotten places. These defects will not only spoil the taste of the product, but will lead to its souring.

• How much sugar is needed in plum jam?

Sugar for treats is usually taken in the same amount as the berry mass. If the fruit is sweet, its portion is reduced by 200-500 g. If the collection is sour, add 200-300 g. Due to the high carbohydrate content, jam is not recommended for overweight people, diabetics and those on a strict diet. If you put xylitol, fructose or honey in dessert instead of sugar, this restriction can be partially removed.

Plum blanks are usually not sterilized. This manipulation is carried out if the “five-minute” is poured into jars with twist lids for storage at room temperature. During sterilization, the lids are fixed with clamps, otherwise the mass will flow out along the walls of the container. The container for jam must be sterilized.

"Five-minute" is rolled up with metal lids. Thick classic jam will not deteriorate under plastic lids and under parchment.

How to cook "five minutes"?

Quick cooking will help minimize time costs and preserve the maximum amount of vitamins in a winter dessert. In this way, five-minute plum jam is prepared. Best of all, the recipe is suitable for juicy sweet varieties of yellow or almost white color. Yellow plums contain a lot of fructose, so no more than 500-800 g of granulated sugar is needed per 1 kg of crop.

To prepare a delicacy for the winter from yellow plums, follow the simplest sequence of actions:

Before you cook a “quick” billet from a white plum, the jars are sterilized. The finished product is poured into them, rolled up, put upside down under a blanket.

Video with a five-minute recipe.

classic plum jam recipe

Despite the high taste, not everyone will like the five-minute because of the liquid consistency. In addition, this product is stored for a long time only under metal lids. To prepare a viscous delicacy that will not deteriorate under parchment or a nylon lid, the traditional method of cooking will allow.

Ingredients for 1 kg blue or red plum:

• 0.5 cups of water
• 1 kg of granulated sugar.

Step-by-step recipe for thick blue fruit jam.

If the plums do not float, and the syrup has become concentrated, the jam is heated 4 times and poured into pre-sterilized containers. When the workpiece is covered with a film, the jars are closed and put into storage.

Additive Experiments: Red Plum and Orange

Stone fruits are tasty and fragrant on their own. However, the traditional preparation will sparkle in a new way if, along with the plum taste, it will be felt with cinnamon, vanilla, cognac or citrus fruits. For example, a simple and tasty delicacy is made from red honeycombs with orange slices.

Ingredients:

The fruits are washed, the stones are removed from the plums, cutting the fruits into 4 parts. Oranges are cut along with the peel. Transfer the prepared products to the cooking basin, bring to a boil. Boil the workpiece over low heat, stirring so that it does not burn for 20 minutes. The halves should become soft and release juice.

Pour into a mass of 700 g of granulated sugar, mixing thoroughly. Raise the heat to bring the mixture to a boil, then lower it again. With constant stirring, cook the workpiece for about 20 minutes until thick. Spread in hot jars, hermetically cork with lids, turn over, wrap for a day.

Video with a classic recipe without an orange.

Assorted plums and dark grapes

The plum is a great companion for other fruits, which is why it is often added to platters. There are many options for multi-component jam. One of them is a simple recipe for the winter without sterilization with dark grapes.

Ingredients:

Pure fruits, taken in a ratio of 1: 1, are cut in half, the bones are removed. It is necessary to boil the syrup at the rate of 500 g of sand and ½ cup of water per 1 kg of peeled fruits. Fruits are immersed in a sweet mass, boiled for 20 minutes over low heat. The workpiece is allowed to brew for 10 to 12 hours, then the pan is again sent to the fire, the delicacy is cooked in one go, removing the foam. Boiling time 45 min.

Jam from yellow plums and pears

The taste, texture and pleasant sunny color of yellow plum blanks are a gourmet pleasure. Many housewives prefer to add pears to the company for a summer dessert. They boil longer than plums, so they are cut into slices to diversify the uniform consistency.

Ingredients:

Substandard fruits are selected, washed. Seeds are removed from plums, and cores from pears. A pot of water is placed on the stove. As soon as the liquid heats up, pour out the sugar, wait for it to dissolve. Sliced ​​pears are poured into the syrup, simmer after boiling over low heat for 20 minutes. Yellow plum is added to the boiled mass, boiled for another 25 minutes, removing the foam. The result is an incomparably tasty platter for the winter.

Plum delicacy from the multicooker

The advent of "smart" household appliances has optimized the process of preparing not only everyday dishes, but also seasonal preparations. Making jam in a slow cooker is much more convenient than on the stove. The recipe is suitable for beginners and experienced housewives.

For example, you need to cook classic preservation from a red plum in a slow cooker as follows:

From plums make jam different in texture and taste. It goes well with garden berries and fruits, as well as with overseas fruits. Restless hostesses learned to experiment with spices and varieties, and beginners enlisted the help of modern household appliances. Thanks to the efforts of both, the popular recipe is periodically supplemented.

Step-by-step recipes for making plum jam with a stone: classic, five-minute for the winter, with almonds, with peaches, in a slow cooker

2018-06-25 Irina Naumova

Grade
prescription

14603

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

48 gr.

194 kcal.

Option 1: Classic Pitted Plum Jam Recipe

Plum jam can be boiled in slices, whole with or without pits. There are several dozen varieties of plums, all of which are used for various preparations. In our selection of recipes, we will look at options for making plum jam with a stone. Let's prepare a sweet treat in different ways, add various additional ingredients. First, we will prepare a classic recipe, then a five-minute and other methods for every taste.

Ingredients:

• one and a half kg of plums with a stone;
• four hundred ml of water;
• one and a half kg of granulated sugar;
• two cans of half a liter.

Step-by-step recipe for plum jam with a stone

First of all, you need to sort out all the plums. For preparations, only whole, undamaged fruits without defects, strong and unspoiled are used. Otherwise, when you open the jam, you may see the seeds, and the plums themselves may deform and open.

Now rinse the plums in running water, and drain in a colander. Then it is best to wipe them with a clean cloth or thick paper towels.

The next step is to prepare the sweet syrup. Mix the indicated amount of granulated sugar and water. Put on fire and bring to a boil. Boil the syrup until the sugar is completely dissolved.

Pour the syrup over the plums and let cool completely. To speed up the process, put the pan next to the window or in a draft. But in no case, not in the refrigerator - the jam will be spoiled.

Now we put a container with plum and sugar syrup on the stove, turn on the fire. First, simmer until boiling and immediately remove from heat. We cool completely. This will take six or seven hours.

Then we repeat this step two more times.

Prepare clean, sterilized jars and lids. For the last time, boil plum jam with a stone and immediately lay it out in jars. Screw on the lids and turn over. So we check the tightness of our workpiece.

If the jam does not leak, wrap it in a blanket and forget it until it cools. After the plum jam is sent to a cool place for storage.

Option 2: A quick recipe for Pitted Plum Jam

Here is a recipe for plum jam with a five-minute bone. The secret lies in the fact that the preparation takes really five minutes, then we will fill the jam with syrup for a long time. After a quick boil and decompose into banks. We will get a sweet jam with strong and tight plums.

Ingredients:

• eight hundred grams of plums with bones;
• six hundred grams of granulated sugar;
• one hundred and fifty ml of water.

How to quickly make plum jam with a stone

We take a pan with a thick bottom and walls. Pour water into it, add granulated sugar and bring to a boil, constantly stirring the mass with a spatula. We need to dissolve the sugar completely. This will take five minutes of active boiling.

Now let's take a look at the plums. Wash them quickly and prick all over with a fork on each plum.

Pour the plums with boiling syrup and leave for twelve hours.

After we put it on the fire, bring it to a boil again and leave it again for the same amount of time. Repeat the procedure four more times.

Then we put beautiful marmalade plums in jars, pour syrup and cool. After that, you can send it for long-term storage.

Option 3: Pitted Plum Jam with Almonds

In this recipe, we use a little trick. We will replace plum pits with almonds. This will be a little surprise for those who will try the jam, not knowing about a little trick. Plum jam will turn out more interesting.

Ingredients:

• kilogram of plum varieties "Hungarian";
• eight hundred grams of granulated sugar;
• teaspoon lemon acid;
• almonds and vanilla.

Step by step recipe

First, sort out the entire plum and rinse. Let dry and tear off the tails. We take Chinese sticks and stick them in the place where the tail grew. Gently press and the bone will be removed.

We take almond nuts and insert one thing into each plum.

We put the plums with almond stones in a saucepan, sprinkle with sugar and leave in this form for a day. We need the plums to give their juice.

Now add water, put the pan on the fire. Bring to a boil and turn off the fire. Then the jam should be infused for at least twelve hours.

After the specified time, bring the jam from the plums to a boil again and cool again. This procedure is repeated five times.

Now it remains to boil the sixth time. Bring to a thick syrup. Five minutes before the end of cooking, add citric acid and a pinch of vanilla.

Pour the jam from the plum with a stone into clean jars, twist the lids and put them away for long-term storage. Although, for sure, you will want to quickly try what happened.

Option 4: Pitted Plum Jam with Peaches

This option is somewhat similar to the previous one. We will also replace the bones with nuts, but this time with walnuts. In the jam itself, add a little peach. The recipe is for one jar of jam.

Ingredients:

• two hundred and twenty grams of granulated sugar;
• one large peach;
• four walnuts;
• three hundred grams of plums with bones.

How to cook

For cooking, you need beautiful and hard plums. Sort them out, rinse them well and pat them dry with paper towels.

Carefully squeeze out the bones. It is convenient to do this with a special device, but Chinese sticks will do. We take out the bones through the base of the stalk.

Cut the walnuts into quarters and scald them with boiling water. Insert a piece of walnut into each plum.

We put plums with walnuts in a jar. Alternate layers with slices of peeled peach.

Fill with boiling water and close the jar with a lid. Let's stand for a few minutes.

Drain boiling water into a saucepan. Pour sugar into it and bring to a boil over medium heat. Dissolve the sugar and pour the syrup back into the jar.

Now we twist tightly with a lid, cool and leave in a cool place for storage.

Option 5: Plum jam with a stone in a slow cooker

Let's make delicious jam from plums and bananas in a slow cooker. Just select the desired program, prepare the ingredients and get an amazing jam.

Ingredients:

• a kilogram of jam with bones;
• three glasses of granulated sugar;
• three bananas;
• teaspoon lemon juice;
• one hundred grams of almonds or walnuts, if desired.

Step by step recipe

For cooking, it is best to use a medium-sized variety of blue plums. They need to be washed, tear off the tails, if any. Dry and put in a multicooker bowl.

Some housewives make punctures with a fork or a toothpick so that the plums do not burst when boiling.

Sprinkle granulated sugar and turn off the "Baking" program. Set a timer for forty minutes.

Sometimes check what is being done in the bowl, you can mix it periodically.

We take out the nuts from the shell, remove the excess rubbish and partitions. Chop them finely and ten minutes before the timer goes off, add them to the multicooker bowl. Stir lightly, but do it very gently.

So, the timer has worked, turn off the program, go to the heating mode. Quickly peel the bananas and puree them with a blender.

Turn on the “Baking” program again, add banana puree and mix gently.

We bring to a thick mass, the consistency of jam with the lid open. Set the timer for twenty minutes.

At the very end, add lemon juice, mix and turn off the heat.

Note: You can boil the plum jam to your desired consistency. The longer you simmer the fruit mass, the thicker the jam becomes.

At the very end, while it is hot, pour it into jars and cool. After the jam can be sent to a cool place for storage.

Nature has become generous with plums. Blue, yellow, red, black. Such a rich harvest must be preserved. Plum jam is a great option to make delicious preparations for the winter from plums.

It would seem what combinations of products can be in plum jam. Actually plums and sugar - and cook for health. But no, each plum variety requires a special relationship, and if you add new ingredients and a drop of love to plum jam, then all winter you can surprise and delight your household and guests with tea with a variety of plum jams, unlike one another.

The number of plums given in the recipe ingredients are pitted plums. You can adjust the sweetness of the jam yourself: if the plums are sweet enough, the amount of sugar can be reduced, and vice versa. It is good to add a little citric acid or lemon juice to jam from sugary sweet plums.

We have collected almost all the recipes for making siliva jam so that you have the opportunity to choose the ones that will suit your taste.

Classic plum jam

Ingredients:
1 kg plums,
1 kg of sugar
½ stack water

Cooking:
For jam, plums are suitable, in which the stone is well separated (for example, Hungarian). Sort and rinse the plums well. Remove the bones, cut the halves into slices. Sprinkle with sugar (if the plum is sour, add more sugar), add water, mix and leave overnight to let the juice flow. Then put to cook over medium heat, stirring and removing foam, for 35-40 minutes. Readiness is checked by a drop of syrup on a plate - it should not spread. Arrange the finished jam in sterilized jars to the very top and roll up.

Jam from yellow plums

Ingredients:
1 kg of yellow plums,
750 g sugar.

Cooking:
Dip the washed pitted plums in boiling water, boil for 5 minutes until the skin softens and wipe through a sieve. Place the resulting puree in an enamel basin and put on fire. Boil for 10-15 minutes, then start adding sugar half a cup every 2-3 minutes, stirring well and boiling until it dissolves. When all the sugar has been added, boil the jam for another 15-20 minutes and spread it hot in sterilized jars. Roll up.

Plum jam with cinnamon and orange

Ingredients:
1 kg plums,
3 stack. Sahara,
1 orange
cinnamon sticks - to taste.

Cooking:
Remove pits from plums. Using a sharp knife, remove the zest from the orange, cutting it into strips. Sprinkle the plums with sugar and leave for a few hours. As soon as the plum starts to juice, add the zest and cinnamon to it and let it boil for about 30 minutes. Before putting the jam in sterilized jars, remove the cinnamon and zest. Roll up.

Plums in syrup

Ingredients:
1 kg plums,
1.2 kg of sugar,
1.5 stack. water.

Cooking:
Wash the plums, dry them, remove the pits and cut into slices. Boil a thick syrup from sugar and water, dip the plums into it and let it brew for 6 hours. Drain the syrup, boil and pour over the plums again for 6 hours. Repeat the procedure one more time. Then put the dishes with plums in syrup on the fire, let it boil, reduce the heat and cook, removing the foam, until tender. Readiness is checked with a drop on a dry plate. Pour the finished jam into sterilized jars and roll up.

Yellow plum jam with wine and nuts

Ingredients:
5 kg plums,
2 - 2.5 kg of sugar,
400 ml white table wine,
½ tsp ground cinnamon,
2-4 cardamom seeds
50-100 g of almonds.

Cooking:
Sprinkle the pitted plums with sugar and leave overnight. Stir the plums with crushed cardamom and cinnamon, pour in the wine and simmer until the syrup thickens. Add ground almonds and boil for another 5-7 minutes, arrange in sterilized jars and roll up.

Plum jam with walnuts and cognac

Ingredients:
1 kg plums,
1 kg of sugar
150-250 g walnuts,
2-3 tbsp cognac.

Cooking:
Cut the well-washed and dried plums in half and remove the pits. Chop the walnuts not too finely and fry in a dry frying pan until fragrant. Combine plums, nuts and sugar, put on fire and cook until boiling. Remove from heat for 5 minutes, then pour in brandy and set to boil again. As soon as the jam boils, put it in sterilized jars and roll it up.

plum marshmallow

Ingredients:
3 kg plums,
2 kg sugar
4 lemons
water.

Cooking:
Remove the stones from the plums, put the plums in a saucepan and pour in some water. Boil over low heat until soft and puree with a blender. Add sugar, stir, put back on fire and cook until sugar dissolves. In the meantime, scald the lemons, remove the zest, squeeze out the juice and add everything to the saucepan with the plums. Reduce the heat and cook the marshmallow for 1.5 - 2 hours, stirring so as not to burn, until thickened. Cover a rectangular shape with cling film, pour out the marshmallow, cool and refrigerate for a day.

plum marmalade

Ingredients:
2 kg plums,
1 kg of apples
1.2 kg of sugar,
2 stack water.

Cooking:
Ripe soft fruits are pitted, cut, add water and boil until soft. Add sugar, stir and simmer for 2 hours, stirring constantly so that the thick mass does not burn. When the jam begins to lag behind the walls of the dish, put it on a flat dish moistened with water, level it and leave to cool. After that, the marmalade mass must be dried in an oven heated to 50 ° C with the door open. Cut the finished marmalade into pieces, sprinkle with fine sugar and put in a cool, dry place.

Chocolate plum jam

Ingredients:
2.5 kg of dark plums,
2 kg sugar
3-5 tbsp cocoa powder
½ stack water.

Cooking:
Remove the pits from the plums and sprinkle with sugar for an hour and a half until the juice stands out. Put the dishes with plums on the fire, add water if the juice is not enough, and boil until the sugar is completely dissolved. Mix cocoa powder with sugar and add to plums. Stir, reduce heat and simmer, stirring, for an hour. Arrange in sterilized jars and roll up.

Chocolate plum jam in a different way

Ingredients:
1 kg plums,
1 kg of sugar
1 bar of dark chocolate (80-90%),
2 tbsp cognac or liqueur
1 tsp gelatin.

Cooking:
Remove the stones from the plums, cut into 4 parts, sprinkle with sugar and leave overnight. In the morning, put the container with plums on the fire, bring to a boil, add gelatin and boil for 20-30 minutes. Break the bitter chocolate into pieces, melt it into jam and cook for about 5 minutes. Pour in the cognac, arrange in jars and roll up.

Plum chocolate spread with nuts

Ingredients:
2 kg plums,
1.5 - 2 kg of sugar,
200 g butter,
200 g walnuts,
100 g cocoa powder.

Cooking:
Chop the nuts. Remove the stones from the plums and turn the fruits through a meat grinder or puree with a blender. Simmer the plum mass over low heat for 10 minutes, add butter, sugar (set aside 1 cup for cocoa) and nuts and cook, stirring, 30 minutes. Mix cocoa with sugar, pour into jam, mix and boil for another 10 minutes. Roll up. For recipes with cocoa, it is better to take sweet plums with dark pulp. If the plums are sour, increase the amount of sugar. Walnuts can be replaced with hazelnuts.

Plum jam without sugar. Put the washed, pitted plums into a saucepan and put on a slow fire. Stirring constantly, boil under the lid until juice appears. Then remove the lid, bring to a boil, boil for an hour and leave to cool for 8-9 hours. Repeat this cycle (boil for an hour and cool) five times. When the jam starts to lag behind the walls, spread it in sterilized dry jars, let it cool, then cover with parchment paper, tie with twine and put it in a cool place.

There are varieties of plums that taste great, but absolutely do not want to part with the pits. Cook jam with seeds, just remember that you can store it for no longer than a year.

Pitted plum jam

Ingredients:
1 kg plums,
1 kg of sugar
1 stack water.

Cooking:
Rinse the plums and blanch in boiling water for 5 minutes. Drain the water. From sugar and water, boil the syrup until it becomes thick, viscous and golden. Gently lower the plums into it and set to simmer over low heat. When the syrup boils, remove the plums from the heat and leave overnight. Then put the container with plums on the fire again, bring to a boil and simmer for 2-3 minutes over low heat, removing the foam and stirring gently so as not to damage the fruit. Leave overnight again. For the third time, bring the plums in syrup to a boil, boil for 10 minutes over low heat and arrange in sterilized jars. Roll up.

Good luck preparing!

Larisa Shuftaykina