Plum jam: pitted, five minutes, slices. simple recipes

Summer is the time to prepare supplies for the winter. Fragrant plum jam will be a wonderful dessert for a "winter" tea party. Delicacy conquers not only taste, but also a set of useful substances and vitamins. The elements contained in the fruit help to improve the work of the stomach and intestines, have a laxative effect. A plum dessert is useful for atherosclerosis and high cholesterol levels.

The content of the article:
1. How to choose fruits

How to choose fruits

The first step is choosing the right plums. The fruit should be slightly firm, with no damage or rotten areas. Wash plums immediately before cooking. It is advisable to wash each fruit separately with a soft sponge to wash off the whitish coating on the skin. Next, they will look at the recipe, if necessary, cut the plums, remove the stones or leave them whole.

Plum jam recipes

Delicious jam can be prepared using the classic recipe. And you can experiment a little and dilute the usual taste of plums with other products, spices or spices. This will not greatly complicate the process, but it will help to surprise households or guests with a delicacy with an extraordinary taste.

Even a novice in the culinary business will cope with the preparation of treats from plums according to this recipe. Ingredients are minimal. Jam can be eaten as a dessert or used as a filling in pies and pies. Calorie content is about 300 kcal.

Products:

• 750 grams of plums;
• 600 grams of white crystalline sugar;
• 0.2 l. purified water;
• half a cinnamon stick;
• star anise.

Manufacturing:

1. Wash the plums, remove the stems if necessary.
2. Dry the fruits and carefully divide them in half, being careful not to damage the halves. Take out the bones.
3. The next step is to prepare the syrup. In a saucepan, you need to mix sugar and water, put the sweet mixture on the stove and boil until it boils. As soon as the liquid begins to boil, it is immediately turned off.
4. Place halves of the fruit in syrup, put cinnamon and star anise, and leave the components in it for about 4 hours.
5. Boil plums in syrup. Reduce the fire immediately after boiling the mass. Boil for about 15 minutes.
6. Check the jam for readiness - drop a small amount of the product on a saucer. The finished delicacy does not spread and keeps its shape.
7. Pull the spices out of the treat and arrange them in sterilized bottles. Roll up.

Preparation of the workpiece in this way requires more than 2 days. Long cooking pays off with a thick fragrant and tasty delicacy. For the recipe, ripe fruits are needed, it is better to stop the choice on several varieties - Hungarian or Renklod. In order for the fruit to remain intact during cooking, they need to be pierced with a thin needle.

Products:

• 1 kg of ripe plums;
• 1.5 kg. white crystalline sugar.

Manufacturing:

1. Wash plums with a soft sponge, make punctures.
2. Pour 0.8 liters of water into the container, add granulated sugar. Cook until boiling, stirring.
3. Put the fruit in a separate pan or basin. Pour in the resulting sugar syrup. Put on the stove and boil for 7 minutes at low temperature. The resulting foam must be removed.
4. Remove the basin with the mass from the stove. Leave for about 10 hours. Repeat steps 3-4 times.
5. With each cooking, the treat will boil down more and more. By the end of the procedure, it will acquire a characteristic density.
6. Arrange the finished jam in prepared cylinders and roll up.

The fruits of the yellow variety are distinguished by a short shelf life, so you need to cook jam from them immediately after purchase or harvest. The treat turns out to be an amber hue and with a pleasant sourness.

Products:

• 2 kg of cherry plum (yellow plum);
• 1.6 kg of sugar;
• a pinch of citric acid.

Manufacturing:

1. Wash plum. Remove bones. To do this, carefully cut the fruits in half, if the bones are difficult to remove, you can pour boiling water over the halves with the bones.
2. Put the prepared yellow plum in a bowl and sprinkle with sugar. Add citric acid to the fruits (it will give brightness to the finished dish).
3. Put the container with the fruit on the stove and boil, while stirring with a wooden spoon.
4. Immediately after boiling the mass, turn off the fire.
5. Cool the mass for 3 hours.
6. Boil again on low heat for about 20 minutes.
7. In a hot state, spread the mass into prepared containers. Roll up.

This treat has an exquisite taste and aroma. It can be safely served to the festive table as a dessert. Guests will ask for supplements and at the same time the recipe. This method involves the use of walnuts. They can be substituted for almonds if desired. You don't have to be a top chef to cook an amazing dish. It is enough to observe the proportions of the recipe, and prepare the components in advance.

Products:

• 220 ml of purified water;
• 1 kg. drain;
• 0.85 kg of white sugar;
• 0.1 kg of nuts.

Manufacturing:

1. When preparing walnuts, you should use a little trick - before using them, you need to hold them in boiling water for 10 minutes for steaming.
2. Wash plums, remove pits. Pour cool water over fruit.
3. Boil 10 minutes. Add sugar, nuts. Reduce the temperature to a minimum and cook for 40 minutes, stirring the jam so that it does not burn.
4. Decompose the finished product hot into cylinders. Roll up.

Housewives who have a shortage of free time for self-preparation of blanks will be helped out by a kitchen assistant - a multicooker. Optionally, a pinch of cinnamon can be added to the main ingredient list. The spice will add aroma and unusual taste to plums.

Products:

• 0.2 l. cold water;
• 2 kg of sugar;
• 2 kg plums;
• cinnamon - a pinch for taste.

Manufacturing:

1. Prepare your multicooker. This recipe requires a machine with a capacity of at least 5 liters.
2. Wash the plums, cut in half, remove the pits.
3. Pour sugar into a multicooker and pour water. Cook for 10 minutes in steam mode.
4. Then lay out the fruit, set the timer for 10 minutes. At the end of the cooking process, throw in the cinnamon.
5. Remove the container from the multicooker and leave to cool for 5 hours.
6. Boil the fruit mass again in a slow cooker for 6 minutes using the “steaming” mode.
7. Put the hot jam in the pre-prepared cylinders.

The delicacy has a chocolate flavor and will appeal to both adults and children. An excellent dessert option for tea, which can be eaten without any special restrictions. The cooking process is not complicated, and the necessary ingredients for making delicacies are available to everyone. The number of components can be proportionally increased or decreased.

Products:

• 4 kg plums;
• 0.4 kg of unsalted butter;
• 3.8 kg of sugar;
• 500 g of peeled nuts;
• 180 g cocoa powder.

Manufacturing:

1. Wash the plums, cut into halves (if desired, the seeds can be removed).
2. Put the fruit in a bowl and sprinkle with sugar. Mix ingredients.
3. Send the container to the stove. Set the heating temperature to medium, add the nut kernels and boil the mass.
4. Immediately after boiling, put cocoa and let the mass boil again. Cook for 40 minutes over medium heat (the mass should languish, not boil).
5. Put butter.
6. Simmer another 20 minutes.
7. Pour hot delicacy into bottles.

Jam is prepared similarly to other recipes. Fruits require preliminary processing - bulkheads, removal of seeds. To give a rich aroma to the fruit mass, it is permissible to add citrus zest - lemon or orange.

Products:

• 0.3 l. water;
• 2.5-3 kg of white fine sugar;
• 6 kg of white plums.

Manufacturing:

1. Place prepared plums in an enamel bowl and cover with sugar. Let it brew for 10-12 hours (it is better to leave for the whole night).
2. Plums should release juice, if it is not enough, then it is allowed to pour a little water into the mass (300 ml will be required for 6 kg of fruit). Mix the fruits well and send to the stove.
3. Boil the mass over medium heat and boil for 5 minutes. Turn off the fire. Leave to cool for 10 hours. The procedure must be repeated 4 times, observing the time interval for cooling. After the fourth five-minute boiling, the mass must be poured into cylinders and closed with lids.

Jam according to this recipe can be used not only as a dessert for tea. A delicacy with lemon and ginger contains many useful substances that can boost immunity during acute respiratory infections. Aromatic jam can be used for filling in pastries. Unusual taste will add sophistication to baked dishes.

Products:

• 600 ml of water;
• 30 g fresh ginger root;
• 0.7 kg of sugar;
• 2 kg plums;
• lemon.

Manufacturing:

1. Wash the plums, cut and remove the pit.
2. Pour boiling water over the fruit and remove the skin. Cut plum slices in half.
3. Lemon mash and cut into cubes without removing the peel.
4. Peel the skin off the ginger, chop finely.
5. Put the plums in a basin or pan, cover with sugar, pour water. Mix.
6. Put the container on a small fire, add ginger and lemon, simmer until the mass thickens.
7. Pour hot jam into prepared jars. Keep refrigerated.

Apples and plums go well together, because the jam from these fruits turns out to be unusually tasty. They are loved by both children and adults. And juicy pies with such a filling are quickly eaten.

Products:

• 0.6 kg of sugar;
• 100 ml of water;
• 1 kg plums;
• 1 kg of apples;
• half a pinch of citric acid.

Manufacturing:

1. Wash the plums, remove the seeds, cutting the fruit in half.
2. Peel the apples, cut into slices, cutting out the core.
3. Pour water into the container prepared for cooking jam and put the plum. Put on fire and boil the fruit.
4. Next, put the chopped apples into the boiling mass. The readiness of the jam is determined by the color of the mass - it should be a rich ruby ​​​​color.
5. Remove from stove. Cool for 2-2.5 hours.
6. Put it back on the stove and boil the mass. Cook for 6 minutes. Arrange the dessert in cylinders.

Plum and orange jam

The combination of oranges and plums is somewhat unusual. But experimenting with them is not only possible, but also necessary. For treats, fruits of any size and ripeness are suitable. In their raw form, they must be prepared and ground in a meat grinder or food processor. Jam is suitable for filling in homemade cakes or for sweet sandwiches with bread.

Products:

• orange;
• 1 kg plums;
• 300 g sugar.

Manufacturing:

1. Wash the orange and cut into small pieces along with the peel.
2. Wash the plums, remove the pit.
3. Grind prepared fruits in a food processor.
4. Pour granulated sugar into the fruit mass, mix and put the container on fire.
5. Simmer over low heat until the sugar crystals are completely dissolved. Do not boil.
6. Divide into glass jars. Clog.

Secrets of making jam

Making plum jam so that you lick your fingers is not difficult if you follow a few tips.

1. Plums are wormy more often than other fruits. Therefore, when using whole fruits, they must be examined for the presence of wormholes.
2. Whole fruits are pierced with a toothpick before cooking. This measure will prevent the plums from bursting, and the fruits will be well saturated with sweet syrup from the inside.
3. If you want the plums to remain whole, but pitted, a long and narrow knife will come in handy. It is convenient for them to make a cut on the fruit.
4. To prevent the jam from burning during cooking, it should be cooked on minimal heat.
5. Long heat treatment is needed when cooking jam or jam. If you need to get a liquid consistency of the finished product, the jam is boiled for no more than 10 minutes.
6. For jam, only ripe fruits are taken. Green plums do not give juice and the treat will not get any taste. Too soft overripe fruits will not only spoil the appearance of the treat, but can also ferment, reducing the shelf life of the workpiece.
7. The amount of sugar used to make jam depends on the variety of plums.
8. If sweet varieties of plums are chosen as the basis, then a pinch or two of citric acid or a few teaspoons of lemon juice should be put in the jam. Lemon in the composition will remove cloying in the finished product and increase the shelf life of conservation.

Plum is a fruit that you can safely experiment with, creating combinations, at first glance, of incompatible foods and spices. Plum jam with grapefruit and other citrus fruits, apricots, fresh mint, cinnamon, nuts has an incomparable taste and aroma.

Canned plums in syrup for the winter video

Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter in order to delight her family with delicious dishes at dinner on long cold evenings.

To date, about 100 varieties of plums of various sizes, colors and tastes are known. The benefits of these fruits for the human body are undeniable. If you eat two plums before breakfast, the work of the digestive tract will significantly improve and cardiac tension will be relieved. Regular consumption of plums strengthens the nervous system and enriches the body with useful substances and vitamins, improves eyesight. Doctors recommend including these fruits in the menu for diseases of the kidneys and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent thrombosis.

For children, plums are useful in that they improve appetite and prevent the development of anemia. However, fresh fruits do not need to be included in the children's menu in large quantities; it is better to heat treat them by adding them to compotes, jelly or fruit puree. A large number of eaten fresh plums in a child and even in an adult can cause diarrhea (stool disorder).

Plum is actively used in folk medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. I decided to combine several interesting recipes for harvesting plums for the winter into a selection.

Adjika with plums for the winter

Ingredients:

• 2 kg plums;
• 3 heads of onions;
• 1 chili pepper (small pod);
• 5 pieces of bell pepper;
• 4 cloves of garlic;
• 3 art. l. vinegar;
• 2 tbsp. l. Sahara;
• 1 tsp salt.

Cooking:

Sort the plums, wash and remove the pits. Wash the bell pepper, remove the seeds and tails, and then cut into large pieces. Wash the chili pepper and cut into large pieces, and the peeled onion into large cubes. Pass bell peppers, plums, chili peppers and onions twice through a fine sieve of a meat grinder. Put all the vegetables in a saucepan and cook for an hour, stirring all the time. When the mass releases juice, add salt and sugar. Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes. Spread hot adjika in sterile jars and roll up. By the way, the sharpness of the workpiece can be adjusted - add more or less chili peppers.

Yellow plum tkemali sauce for the winter

Ingredients:

• 5 kg of yellow plum;
• 2 glasses of water;
• 1 piece chili pepper;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 medium heads of garlic;
• 2 tbsp. l. hops-suneli.

Cooking:

Wash the yellow plums and separate the pulp from the pits. Now put the plums in a saucepan, cover with water and bring to a boil. Remove the plums from the heat, add the peeled garlic squeezed through the garlic and chopped chili peppers. Beat everything into a homogeneous mass with a blender. Now return the pot to the stove and bring the sauce back to a boil. Add all spices. Sterilize half-liter jars in the oven on a wire rack for 15 minutes. Then fill jars with sauce and roll up.

Thick plum jam

Ingredients:

• 1 kg plums;
• 500 g of sugar;
• 25 g gelfix (vegetable thickener for jelly and jam).

Cooking:

Sort the plums and wash. Divide in half and remove the bones, then transfer to an enamel pan. Mix sugar with gelfix and pour plums with this mixture. Put the pot on the fire. Bring the plums to a boil and simmer for 10 minutes. Then, using a blender, grind everything into a homogeneous mass. Bring to a boil again, boil for 2 minutes and turn off. Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes. Divide the jam into jars and swirl. It is desirable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Ingredients:

• 10 kg of red tomatoes;
• 1.5 kg plums;
• 1.5 kg of chili pepper;
• 350 g of garlic;
• 50 g dry red pepper powder;
• 5 st. l. coriander;
• 5 st. l. salt;
• 5 st. l. vinegar;
• 1 liter of water.

Cooking:

Wash the tomatoes and cut into quarters each. Then put them in a saucepan, fill with water and put on fire. Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir. Then rub through a sieve so that the skins do not get into the sauce. While the tomatoes are stewing, wash the plums and remove the seeds from them. Wash the pepper and cut into slices, and peel the garlic. Then chop plums, peppers and garlic in a meat grinder. Now add this mass to the mashed tomatoes, pour out the spices and mix. Put the sauce back on the fire, bring to a boil, cook for half an hour on minimum heat, stirring constantly, then pour in the vinegar, stir and turn off. Place the jars on a wire rack in a cold oven, heat to 150 C and sterilize: 0.5 liter for 15 minutes, liter for 20 minutes. Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Ingredients:

• 500 g plums;
• 5 tsp sea ​​salt;
• 1 tsp mustard seeds;
• 1 tsp fenugreek seeds;
• dried chili peppers to taste.

Cooking:

For this recipe, it is desirable to use hard plums - ripe, but not overripe. Wash the plums and let them dry. Then remove the bones and cut them into thin plates. Now put the chopped plums into a deep bowl, add sea salt, mix gently and let stand for at least 3 hours, if you have time, you can leave it all night. During this time, the drain will release juice, which will act as a brine. Now, in one dry frying pan, fry a little (so that it is well dried) mustard seeds and fenugreek, and dry hot pepper pods in the other. Let the spices cool and grind them into a powder, add to the plums and mix. Let the dish stand for 30 minutes. During this time, sterilize liter jars in the oven for 20 minutes at 150 C. Place the plums in sterile jars, cover with nylon lids and refrigerate. In a day, the dish will be completely ready for use.

Plum jelly for the winter

Ingredients:

• 1 kg plums;
• 1 kg of sugar;
• 100 ml lemon juice;
• 20 g pectin.

Cooking:

Sort, wash under running water and dry the plums a little. Divide each plum in half, remove the pit and cut into quarters. Transfer the plums to a saucepan, squeeze the juice from the lemon and add to the plums. Stir. Turn on the fire and start boiling the plums. Bring to a boil and simmer for 15 minutes over low heat. Now add sugar, pectin, mix and cook for about 2 minutes until the sugar melts. Remove foam and remove from heat. Pour the jelly into sterile jars and roll up. Now jars of jelly need to be sterilized. Place hot jelly jars in boiling water for 10 minutes. Then turn off the heat and leave them to stand in the water for another 5 minutes. After that, remove the jars, wipe with a towel and leave to cool.

Jam "Plums in syrup"

Ingredients:

• 1 kg plums;
• 500 g of sugar;
• 1.5-2 glasses of water.

Cooking:

First, wash the plums and remove the pits. If you want the plums to remain whole, remove the pits with a pencil. Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil. Then lower the heat and simmer for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes. Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C. Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and roll up.

Plum compote for the winter

Ingredients for one jar:

• 500 g plums;
• 350 g of sugar;
• 3 liters of water.

Cooking:

Sort the plums, wash, remove the tails. Then use a pencil to remove the bones. Pour the plums into clean three-liter jars. Plums should take up a little less than half of the jar. Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes. Now pour the water from the jars into the pan. Bring water to a boil and add sugar. Boil for a few minutes until sugar dissolves. Now pour the syrup back into all the jars equally. Add the missing amount with boiling water. Cover jars with lids and let stand 10 minutes. Drain the compote again into the pan (without drains), boil and pour into jars. Roll up the lids immediately. Turn the jars upside down, wrap and leave to cool completely.

Plum fig (marshmallow)

Ingredients:

• 3 kg plums;
• ¾ cup.

Cooking:

Wash the plums and remove the pits from them. Now lay the plums cut side up. Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes. Take the plums out of the oven and let them cool down. Then grind the plums with a blender until smooth. Add sugar and mix everything again. Line a baking sheet with parchment and pour a 0.5 cm thick plum mass onto it. If everything does not fit in one baking sheet, divide into two or even three baking sheets. Now, if you have a summer cottage, you can dry the fig in the sun for 3 days. The second option: preheat the oven to 70 degrees and cook figs in it for 6-8 hours. This time is enough for the fig to dry and become smooth. Now cut the fig into strips and wrap them in rolls - the product is ready for use.

Plum in own juice

Ingredients for one half liter jar:

• 350 g plums;
• 200 g sugar.

Cooking:

Wash and dry the jars. Sort the plums, wash, divide each in half and remove the seeds. In each jar, lay the plums in layers, cut side down. First, lay a layer of plums tightly, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck. Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils. Then immediately seal the hot jars, turn upside down, cover with a blanket and leave to cool completely.

Plum ketchup

Ingredients:

• 1 kg plums;
• 2 kg of tomatoes;
• 250 g of onions;
• 1.5 st. l. salt;
• 200 g of sugar;
• 0.5 tsp pepper mixtures;
• 2-3 pieces of red hot pepper;
• 2 bay leaves;
• 2 tbsp. l. vinegar;
• 100 g of garlic;
• dill, cilantro, parsley, basil to taste;
• 5 cans of 0.5 l.

Cooking:

Wash the plums, cut in half and remove the pits. Wash the tomatoes and pour over with boiling water. Then soak in cold water for 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Peel the onion, wash and cut into four pieces. Peel the garlic, and wash the red pepper and remove the tails from it. Now mince plums, tomatoes and onions. Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally. In the meantime, pass greens, peppers and garlic through a fine sieve of a meat grinder. After two hours, add a mixture of garlic, pepper and herbs to the ketchup, as well as salt, sugar, bay leaf and a mixture of peppers. Now add vinegar, stir and cook for another 30-50 minutes until thickened. Sterilize the jars in the oven at 150 C for 15 minutes. Remove the bay leaf from the ketchup and pour hot into jars. Roll up with sterile lids and wrap in a blanket.

Plum confiture

Ingredients:

• 1 kg plums;
• 1.5 kg of sugar;
• 0.5 pieces of lemon;
• cinnamon and star anise optional.

Cooking:

For this recipe, use a well-ripened plum. Sort it, wash it and remove the bones. Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, mix. Put on fire and cook for 45 minutes on low heat. Now remove from heat and cool. Wash the lemon, pour over with boiling water, cut into two halves and squeeze the juice from one. Add lemon juice to the jam and simmer for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, star anise. Sterilize the jars in the oven at 150 C for 15-20 minutes. Arrange the hot confiture in jars, after removing the spices from it, roll it up. Store plum stock in a cool place.

How to dry plums and cook prunes

Ingredients:

• 2 kg plums;
• 1 cup burnt sugar;
• 1 glass of water.

Cooking:

Remove pits from ripe plums with a pencil. Now boil the water and dip the plums into it three times for a minute. Cover the plywood sheets with paper, lay out the plums and dry for 2-3 weeks in the sun, turn over several times a day. Bring plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grates. Then dry in the oven in three steps. In the first and second steps, preheat the oven to 40-50 C and place the plums in it on the grate. Dry the plums on the first and second day for 5 hours. For the third drying, make syrup: dilute burnt sugar with water. Dip the plums in the syrup and arrange on a baking sheet. Dry the plums a third time for 10-12 hours. Select the finished plums, and dry the rest. Store prunes in dry jars with lids or in a dry room in wooden boxes. Prunes can be sprinkled with bay leaves to protect the plums from insects.

plum cheese

Ingredients:

• 1 kg plums;
• 100 grams of sugar;
• cilantro seeds to taste.

Cooking:

If you have very ripe and soft plums, you can make this unique dish. Wash the plums, remove the pits, sprinkle with sugar and mix. When the plum starts to juice, put the pan on the fire and cook, stirring occasionally, until the consistency of thick jam. Then wipe the mass through a colander or sieve. Add cilantro seeds and stir. Now take a piece of gauze folded several times or a fabric bag, transfer the resulting mass into it. Put the bag under oppression for three days. Grease the finished cheese with butter and roll in cilantro seeds. This cheese keeps well in a cool place.

Plum garlic sauce

Ingredients:

• 300 g plums;
• 50 g of garlic;
• 20 g dill;
• 50 g vegetable oil;
• salt to taste.

Cooking:

Round blue plums work best for this sauce. However, yellow ones too, and you can also take an ordinary Hungarian, only ripe. Wash the plum, remove the pits and stew in a small amount of water. Peel and chop the garlic, and wash and finely chop the dill. Mix all the ingredients, add salt and vegetable oil. Blend with a blender until pureed. Boil over low heat for 10 minutes and place in sterile jars. Pasteurize 30 minutes from the moment the water boils. Then turn the jars over and wrap them in a blanket for 24 hours for additional sterilization.

25

Culinary Etude 03.08.2018

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients

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

How to cook

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

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

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

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

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

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

Finished product in an old rosette.

Plum jam for the winter five minutes - a simple recipe

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

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

Ingredients

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

How to cook

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

Chocolate jam from plums for the winter

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

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

Ingredients

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

How to cook

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

Plum jam recipe in chocolate with nuts for the winter

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

Plum and grape jam for the winter - my signature recipe

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

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

Ingredients

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

How to cook

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

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

Ingredients

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

How to cook

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

My remarks

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

Plum jam with red wine for the winter

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

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

Ingredients

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

How to cook

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

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

Ingredients

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

How to cook

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

My remarks

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

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

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

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

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

Delicious recipes for the whole family

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see also

Clafoutis - recipes for the famous French pie

Plum is a tasty, fragrant and healthy fruit. In order to have something to eat on winter evenings, you can make jam from these fruits.

Seedless plum jam for the winter - a simple recipe

This recipe is the easiest and fastest to prepare. It is also called the five-minute. During the cooking process, almost all vitamins are preserved and the delicacy remains healthy and nutritious.

Ingredients:

• sugar - 2.5 kg;
• plum - 5 kg;
• vanilla sugar - 25 g.

Cooking:

1. If you want to make jam, not jam, choose unripe fruits. Rinse fruits in water. Remove leaves and any debris.
2. Cut each plum in half.
3. Remove the bone with a knife.
4. Put in a large container.
5. Sprinkle sugar on top. You can't mix.
6. Leave for half a day. This is necessary in order for the fruit to release the juice and become more solid.
7. Turn on the stove to the maximum setting. Put the pot with fruit and boil.
8. Switch to the minimum cooking mode and boil for five minutes.
9. Remove from stove.
10. Cool down completely.
11. Put on fire. Boil and remove from stove.
12. Pour hot into jars.
13. Roll up.

Cooking with yellow plums

Yellow fruits have an original unique taste. Pleasant, beautiful plum color will give a chic look to the delicacy. The jam will turn out fragrant and similar to honey. The fruits will remain in pieces and vitamins will be preserved. Due to the lack of a peel, the delicacy melts in your mouth.

Ingredients:

• yellow plum - 3 kg;
• granulated sugar - 2.4 kg.

Cooking:

1. To make the delicacy delicious, wash the fruit, remove the seeds and peel. With these fruits, it is removed quickly and easily.
2. Transfer the prepared mass to a bowl.
3. Sprinkle with the required amount of sugar.
4. Mix.
5. Turn the burner to the minimum. Stirring, cook until sugar dissolves. Wait for a boil.
6. Boil five minutes.
7. Transfer to banks.
8. Screw on the lids.
9. Cover with a blanket until completely cool.

original spice recipe

If you cook plum jam with the addition of spices, you get a fragrant delicacy that will surprise all guests with an amazing taste.

Ingredients:

• cloves - 12 pcs.;
• plum - 2.5 kg;
• cinnamon - 2.5 sticks;
• sugar - 2.5 kg.

Cooking:

1. In order to better wash the dirt from the fruits, it is necessary to pour water into the basin, put all the plums there. Leave. Take out and wash twice.
2. Remove the bones with a sharp knife. Remove skin. If the fruits are yellow, then the peel can be left. In this variety, it is soft and is not felt in the jam.
3. Cut the fruit into four slices.
4. Sprinkle with sugar.
5. Juice will appear in an hour.
6. Put it to boil for an hour. Turn on the minimum fire.
7. Leave for 12 hours.
8. Add cinnamon, cloves.
9. Boil for half an hour. Do not cover with lid. Remove the formed foam.
10. Remove the spices, otherwise the jam will be soaked too much and you will get a rich taste.
11. Pour into jars. Spin.

Seedless plum jam for the winter

Jam differs from jam in that this delicacy is boiled longer. The color is darker than jam. Jam has a slightly sour taste, a homogeneous thick mass without pieces of fruit.

Ingredients:

• plum - 2.4 kg;
• citric acid - 0.5 tsp;
• granulated sugar - 1.8 kg.

Cooking:

1. To make real jam, choose ripe fruits. Check for worms. You need to cook with the skin on.
2. Wash fruits.
3. Put in a container that can be put on fire.
4. Pour in water so that the fruit is completely immersed in the liquid.
5. Boil, but do not boil. This is necessary in order for the skin to exfoliate from the fruit.
6. Cool down.
7. Get the bones.
8. Drain the juice that stands out into a separate container and use as you wish.
9. Take a blender. Whisk.
10. Sprinkle with sugar.
11. Turn the hob to low mode. Boil fruit for three hours.
12. Stir constantly and remove when foam appears.
13. Add lemon. Stir.
14. Boil five minutes.
15. Rinse small jars with soda, wash off its remnants. Put in a hot oven or microwave at low power.
16. Boil the lids for 5 minutes.
17. Transfer jam to containers.
18. Close the lid.
19. Wrap up.

Recipe for jam with cocoa

You won’t surprise anyone with ordinary jam, but few people have tried chocolate delicacy. According to this recipe, plum jam prepared for the winter turns out to have an original taste, fragrant and healthy. And it will definitely please chocolate lovers.

Ingredients:

• powder - cocoa - 15 tbsp. spoons;
• granulated sugar - 1.5 kg;
• plum - 4.5 kg.

Cooking:

1. Wash fruits.
2. Remove bones.
3. Cook in a wide pot. Pour in water to cover the bottom.
4. Transfer fruits.
5. Close the lid.
6. Turn the burner to the middle position. Heat until water boils.
7. Switch to minimum. Boil for half an hour. The fruit will become soft and release juice.
8. Turn off gas. Cool down the mass.
9. Beat with a blender. You can take a colander with wide holes, and grind the fruit. This method is more suitable for jam, as the skin will separate from the pulp, the delicacy will turn out to be tender and uniform. Therefore, it is better to use ripe plums, they can be easily and quickly rubbed.
10. Transfer back to saucepan.
11. Pour 600 grams of sugar.
12. Mix.
13. Put on fire.
14. Boil. Boil for half an hour on low heat.
15. Stir often so that the mass does not burn.
16. Pour in the remaining norm of sugar and cocoa. Mix.
17. If the jam tastes sour, you can increase the sugar content.
18. Boil 20 minutes.
19. Place in jars. Close.

If you like thick jam, use late varieties. If using an early variety, add more sugar and cocoa to the recipe. To make the mass resemble chocolates, add more cocoa.

Cooking with nuts

Everyone should try this jam. It has a bright taste and original aroma. You will be pleased to surprise your guests with an interesting and tasty delicacy.

Ingredients:

• sugar - 1.7 kg;
• walnut - 250 g;
• plum - 2.5 kg.

Cooking:

1. Remove leaves, branches and other debris from fruit.
2. Rinse.
3. Remove bones.
4. Cut the pulp into small pieces.
5. Sort nuts. Remove, if any, pieces of shell and partitions. Take a deep plate, sprinkle nuts. To fill with water. It should be at room temperature. Hold for half an hour.
6. Prepare a large container that can be put on fire. Arrange prepared fruits.
7. Boil 20 minutes. If the fruits do not secrete juice, water must be added. During the cooking process, stir and skim off the foam.
8. Pour sugar over plums. Boil for 40 minutes. Cook over low heat.
9. Strain the water from the nuts. Transfer to the plum mass. Mix.
10. Boil. Boil for 20 minutes.
11. Remove from fire. Roll up hot.

With the addition of oranges

If you combine a plum with an orange, you get an amazing dessert that the whole family will enjoy on cold evenings. The delicacy comes out sweet, has a slight sourness of plum and a unique aroma of orange. In order not to change the color of the jam, stir only with a wooden spoon.

Citric acid will help avoid sugaring the dessert. Add a teaspoon of lemon per kilogram of sugar and the jam will remain in its original form.

Ingredients:

• granulated sugar - 3 kg;
• oranges - 3 pcs.;
• plums - 3 kg.

Cooking:

1. Remove branches, leaves from fruits. Spoiled, rotten, crumpled fruits are not suitable for jam. Rinse. Allow time for excess water to drain.
2. Remove the skin and cut out the bones. If you leave the peel, then during cooking it will separate from the pulp and the jam will not look very beautiful.
3. Remove rind from oranges. To do this, use a small grater.
4. To avoid bitterness, remove all white partitions from the orange.
5. Transfer plums to a heatproof bowl.
6. Add zest and sorted oranges.
7. Pour out the sugar. Leave for a while. The fruits should release juice, and the sugar should melt.
8. Turn the burner on medium. When the mass boils, switch to a minimum. Boil 15 minutes. Stir constantly and remove the foam.
9. Turn off the fire. Leave the mass to cool.
10. Boil again and cook for a quarter of an hour. Be sure to remove the foam.
11. Boil the lids.
12. Sterilize jars.
13. Divide the jam into containers. Roll up.

In jam, pieces of fruit retain their shape. In jam, everything boils down to a thick state. This mass is easy to spread on pancakes and rolls, it is convenient to add to tea. When making jam, you can take fruits that are overripe.

Ingredients:

• sugar - 4 kg;
• plum - 2 kg;
• apple - 2 kg.

Cooking:

1. Cut the plums in half, remove the pits. Place in a saucepan, falling asleep with two kilograms of sugar.
2. Leave to extract juice for an hour.
3. Put on the stove. Boil for half an hour. If during this time little juice stands out from the fruit, pour a little water.
4. Leave to cool for two hours.
5. Remove the peel from the washed apples, remove the seeds. Cut into slices.
6. Place to the plum mass, falling asleep with the remaining sugar.
7. Mix.
8. Boil fruit for half an hour. To prevent burning, stir with a wooden spoon. Remove foam regularly.
9. Take a blender. Whisk the fruits. Boil.
10. Preserve.

How to cook a delicious dessert in a slow cooker?

The easiest cooking option is to use a slow cooker. Taste qualities will remain unchanged, and cooking time will take much less. In this cooking option, the syrup will definitely not burn. For a beautiful color of jam, it is best to use yellow varieties of plums.

Ingredients:

• yellow plum - 4 kg;
• sugar - 4 kg.

Cooking:

1. Sort fruits, clean from branches and leaves. Rinse.
2. Leave only strong, whole fruits without damage.
3. Remove the seeds by cutting the fruit in half.
4. Transfer the fruits to the bowl from the multicooker.
5. Pour in sugar.
6. Select the "Extinguishing" mode. Time to put on the hour.
7. Close the lid.
8. Do not interfere during the cooking process.
9. An hour later, the treat is ready. Transfer to jars. Preserve.

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.