Plum jam: recipes. Pitted Plum Jam Chocolate

Plum is a fairly common fruit, so among the winter preparations there must be at least one plum jam. The delicacy is very healthy and also very tasty and fragrant. In order to have something to treat guests in winter, you can make jam according to one of the proposed recipes.

Plum jam five minutes

The simplest and least time-consuming preparation is five-minute plum jam. For it you will need the following ingredients:

• Plums - 2 kg;
• Vanilla - 1 sachet of sugar (10 g);
• Sugar - 1 kg.

It is recommended to take fruits that are not quite ripe, so that jam is obtained, and the plum does not boil soft, forming jam. In running water, we thoroughly wash the prepared plums and, having cleaned them of leaves and small litter, we remove them from each stalk. Then, cutting the fruit in half, remove the seeds with a knife.

Peeled plums are covered with ordinary sugar and left overnight. During this time, the plums will become firmer and release the right amount of juice. The next day, the container with plums can be put on the stove and brought to a boil, turning on a strong fire. After that, cook the fruit in sugar and its own juice for 5 minutes over low heat.

After the time has elapsed, remove the pan from the stove and cool the jam. When the temperature of the delicacy has reached room level, we again send the container to the fire. But now just bring it to a boil and turn it off. Immediately, hot jam is distributed into jars that have been washed and sterilized in advance. We store rolled blanks in the basement or refrigerator.

Plum jam transparent

You can make delicious jam from plum slices. In this case, the delicacy will be quite transparent. To enjoy the wonderful taste and beneficial effect of the fruit on the gastrointestinal tract, you need to take the following products:

• Sugar - 1 kg;
• Plums - 1 kg;
• Water - 0.5 tbsp.

We prepare transparent jam in slices: we sort the plums, setting aside too soft and overripe fruits. For this recipe, you need strong, dense fruits so that the slices come out whole. We wash the selected fruits well under running water, as they will be cooked in the peel. Next, we clean the fruits from the stones, so that this stage goes easily and quickly, it is recommended to take the Hungarian plum variety. Now it remains only to cut the plums into slices.

Fill the plums in a saucepan with water, and send sugar there. Please note that if the plum is sour, then it is allowed to increase the amount of granulated sugar up to 1.3 kg. So, having combined all the ingredients, we set aside them so that they let the juice flow for several hours. While you can, for example, prepare jars - rinse them thoroughly, hold them over steam or ignite.

Then we send the pan with food to the stove, after boiling, we cook everything for about 40 minutes. We check for readiness in the usual way - dropping jam on a saucer. If it doesn't spread, then it's done. We fill the jars to the top with the finished delicacy and roll them up. The jam is ready, enjoy your tea party!

Plum jam with gelatin

In another way, this recipe is also called plums in gelatin. And indeed, in finished form, the fruit seems to be in jelly. The delicacy comes out original, but no less tasty. To prepare it, we take:

• Plums - 1 kg;
• Gelatin - 30 g;
• Sugar - 2 tbsp.

As in previous recipes, for jam from plums with gelatin, it is advisable to take dense fruits, even slightly unripe ones. Cut the washed and sorted plums in half. Remove the seeds from each and cut the fruit into slices. Although you can leave the halves. We take an enamel bowl and sprinkle the plums in it with sugar mixed with instant gelatin. Ideally, of course, for each half of the plum, there is 1 tablespoon of sugar.

In this form, you can leave the plums overnight, or if you cook in the morning, then until the evening, and then continue cooking. During this time, the juice from the fruit will stand out. Place the saucepan on the stove and bring to a boil over medium heat. It is not necessary to cook the products, the time until they boil is enough. We distribute the finished jam in sterile jars and roll up.

To cool the seamings, wrap them upside down in a blanket for about a day. Then you can send for storage in the cellar. Please note that before using, it is worth holding a jar of goodies in the refrigerator for a while so that it freezes. Happy tea!

Yellow Plum Jam with Orange

Cherry plum will be used in the role of yellow plum in this recipe. This variety must be purchased or harvested in time, as its season is very short. In order to make both the color and the taste of the delicacy even brighter, the plum can be diluted with an orange. So, for jam we take:

• Ripe cherry plum - 1.5 kg;
• Orange - 0.5 kg;
• Sugar - 1.5 kg.

For orange jam and yellow plums, you need to select the most whole fruits so that there is no damage or rot. This is necessary to keep the jam as long as possible. Next, the sorted fruits are washed and dried. Ready plums get rid of the pits. Now it's time to prepare the oranges. We also wash them well, even with soap, after which they need to be scalded with boiling water.

Prepared oranges are cut directly in the peel into pieces, removing the seeds. Then we send the fruit to a meat grinder or grind it with a blender. Now mix orange puree with cherry plum and pour into an enamel pan. Sprinkle them with sugar and set aside for half an hour. During this time, the fruit juice will dissolve the sugar crystals, and at the same time more juice will stand out. This is necessary so that the jam does not burn.

After the time has elapsed, put the pan on the stove and turn on the medium heat. When the mass boils, reduce the heat to a minimum and boil for a few more minutes until the treats are ready. During cooking, periodically you need to stir the jam and remove the foam.

Ready jam can be laid out in sterile clean jars and rolled up. Turning over the containers with jam, wrap them in a blanket for about a day. After cooling, the jam is sent for storage in a cool dark place, for example, in a cellar.

Blackthorn plum jam

This plum variety is very sweet, so fragrant jam must be made from it without fail. It goes well with just tea, and with cake and cookies. To prepare it you need:

• Plum - 6 kg;
• 4 kg of sugar.

We wash the blackthorn well and sort it out. After that, we remove the seeds from the fruit and transfer the finished fruits to an enameled pan. Sprinkle the plums with granulated sugar on top and set aside the pan to form the juice from the plums. It is recommended to leave them overnight.

For harvesting, you also need to prepare containers - sterilize the jars. The next day, put the saucepan with plums that have started juice on the stove, turning on medium heat. When the mass boils, reduce the flame to a minimum. We simmer the jam for about an hour, after which, bringing it to a boil, put it in jars and roll it up. After complete cooling, we remove the blanks in the cellar.

Cherry plum and plum jam

Cherry plum is quite sour fruit, so you will need a lot of sugar. And star anise can give some zest to jam. So, for cherry plum and plum jam, you need the following products:

• Plum - 1 kg;
• Cherry plum - 1 kg;
• Water - 2 tbsp. 200 g each;
• Sugar - 4 kg;
• 2 pcs. star anise.

Wash the fruits and cut in half. Next, turning the halves of each fruit, carefully separate from each other. It is so easy to get rid of the bones and leave the halves intact. To simplify the procedure, it is recommended to take initially ripe fruits. We transfer the finished fruits to the pan.

Next, cook the syrup separately. To do this, mix sugar with star anise and water in a saucepan and send them to the stove. The finished syrup should not contain undissolved sugar and should be clear. Pour our fruits with boiling syrup and mix the contents of the pan well.

In this form, plums are infused for about 3 hours. Next, put the pan back on the fire and bring to a boil, stirring occasionally. After boiling, the jam should cook for about an hour. In the meantime, it is cooked, you can sterilize jars for blanks.

We distribute the finished treat while still hot in containers and roll it tightly. Please note that before closing the jars, you need to remove the star anise from the jam, since its role in the play is over. Happy tea!

Seedless plum jam in a slow cooker

Of course, it is easier to entrust half the work to kitchen assistants. It's so easy and quick to cook pitted plum jam in a slow cooker. To do this, we take the following products:

• Plums - 1 kg (this is already pitted);
• Sugar - 0.5 kg.

Wash the plums and cut into halves. Now it is easier to get rid of the bones. When the plums are ready, we weigh them so that there is the right amount of fruit. We also measure sugar. Pour both ingredients into a mixing bowl and mix well. Let them stand like this for about 15 minutes. During this time, the sand will melt a little, and the plum will release juice. After that, close the lid of the device and set it to 40 minutes in the extinguishing mode.

When half the time has passed, you need to open the lid and mix the contents. At this stage, you can just check how sugar has dissolved. When all the cooking time has expired, the delicacy can be distributed among the prepared jars. We send the blanks to spend the winter in the cellar, and in due time we enjoy the amazing taste of such a simple delicacy. Happy tea!

Yellow plum jam five minutes

Yellow varieties of plums will not only add a special taste to the jam, but the color of the delicacy will be chic. It is very similar to honey. To prepare five-minute solar jam, you will need:

• Yellow plum - 1 kg;
• 0.5-0.8 kg of sugar.

We wash the fruits well and clean not only from the seeds, but also from the peel. This procedure is not as complicated as it might seem. Transfer the finished plum “fillet” to a saucepan and add sugar for cooking. After mixing everything, put on the stove. Cook over low heat, stirring constantly, until all the sugar crystals have dissolved - after boiling for about 5 minutes.

Even hot, but already ready-made delicacy is laid out in jars and twisted. Then, as usual, we wrap it up, wait until the workpiece cools down, and put it in the cellar. Fragrant jam has an amazing color and taste. In this case, the plum will remain in pieces and retain all its vitamins. Due to the fact that there is no peel, this jam just melts in your mouth. Happy tea!

Gooseberry jam with plum

Plum goes well with other products. For example, an excellent taste is obtained when preparing plum jam with the addition of gooseberries. To do this, we take products in the following proportions:

• Plum - 0.5 kg;
• Gooseberries - 0.5 kg;
• 0.7 kg of sugar;
• Water - 100 ml.

For gooseberry jam with plums, we sort out all the berries, peel them from the leaves and stalks, and also remove the pits from the plums. We wash everything and divide in half. We put half of the products in a saucepan and pour water into it. Having sent a container with berries and plums to the fire, we wait until they boil. After that, cover with a lid and cook for 20 minutes until the berries become soft.

We turn the slightly cooled berries in a meat grinder or blender, if you want uniformity and cook again on the stove for about 5 minutes, not forgetting to stir. Then pour in a little sugar, again stirring the mass, and the second half of the plums and gooseberries. Cook until the mass begins to gel. Pour hot jam into jars and seal. Store treats in a cool place. Bon appetit!

Siberian plum jam

Siberian plum is somewhat reminiscent of cherry plum, but only in taste it is not so sour. In addition, the fruits are quite dense and it is difficult to get the bones out of them. But they make an amazing tasting jam. To prepare it, you need to prepare:

• 1 kg plums;
• Water - 1 tbsp.;
• 1 kg of sugar.

After washing and sorting the plums, each one needs to be pricked several times with a toothpick. Next, cook the syrup. Pour sugar in a saucepan with water, send it to the stove. While stirring, wait until the granulated sugar disperses. When the syrup boils, remove it from the heat. Pour this syrup over our plum and leave it for a day.

On the second day, the plum syrup is drained into a separate container and boiled. After that, we fill them with fruits for the second time and cook together for about 1.5 hours. The finished jam will turn out quite thick, with pulp and a special aroma. At the same time, the berries practically dissolve, and the presence of seeds does not interfere at all, they are clearly visible and easy to get.

The finished delicacy can be laid out in sterilized jars and put away in the cellar until better times. Happy tea!

Plum jam Alyonushka

This variety of fruit pleases with large yields and fruit sizes. The usefulness of the plum lies in its help with headaches and the fight against beriberi, which is so important in the winter. So, to make jam from this plum variety, you need to take:

• 1 kg plums;
• Sugar - 1.2 kg.

Washed plums are cut into two halves and stones are removed from them. In a container for jam, we fall asleep plums with sugar and leave aside for half an hour. Then we put the pan (bowl, basin) on the stove and boil over low heat. In this case, you need to stir the mass all the time with a wooden spatula.

At the same time, you can do the sterilization of cans for harvesting. Boil the lids too. When the jam on the stove begins to boil, boil it for 10 minutes and remove from heat. We put the cooled delicacy on the stove again and boil again. As soon as it boils, the jam is ready. You can distribute it among ready-made banks and cork.

Jam from unripe plums

It is impossible for all harvested fruits to be equally ripe. But do not throw out green plums. If you do not need to eat them raw, then they will make excellent jam. For such a jam from unripe plums, we take fruits and other products in the following proportions:

• Plums - 400 g;
• 2 tbsp. water;
• 4 tbsp. Sahara.

Late varieties of plums are suitable for this recipe. We wash the prepared fruits and prick each of them with a toothpick. In the process of preparing each plum, transfer them to a pot of cold water. When all the fruits are chopped, you need to change the water and send the container to the stove. By the time the water boils, all the plums will already be floating on the surface.

Remove the saucepan from the heat and set aside. When all the fruits “drown” again, we again send them to the fire, repeating the first procedure. Only this time we throw the plums into a colander. While water is draining from the drain, you can start making syrup from half the prepared sugar and 2 glasses of water. When the water with sugar in the pan boils, remove it from the heat, cool and pour the plum syrup over.

So the fruit stands for a day (you can leave it overnight), after which the syrup is drained again. Add 1 cup of sugar to it, boil and remove from the stove. Pour the cooled syrup back into the pan with the fruits. And again we leave the jam for a day. On the third day, boil the syrup for the last time, adding the rest of the sugar and already with plums.

The third cooking includes several repeated procedures - the mass boils, is removed from the heat for a couple of minutes and mixed. So we repeat 3 times. The jam is cooked over low heat. As a result, the syrup should be covered with a thin film, and the plums themselves will no longer be sour.

Drunk plum jam

Of course, such a jam is hardly worth offering to kids, but guests for the winter holidays will surely enjoy the originality of the recipe and the special taste. To make drunk plum jam, you need to take the following:

• Plum - 1 kg;
• Cognac - 3 tbsp. l.;
• 600 g of sugar;
• 1 tsp cinnamon.

Preparation of plums includes washing them and cutting each fruit into two parts. Thus, it is easy to get rid of the bones. Ready plums are sprinkled with sugar and set aside for 1 hour to extract juice from the fruit. To make the jam thick, there is no water in the recipe. So, we shift the infused plums into a saucepan, mix well and put on medium heat.

We periodically check the degree of dissolution of sugar. When it is almost invisible, and enough juice has stood out, we add cinnamon. Thanks to this ingredient, the jam will acquire a special flavor. After stirring the mass, bring it to a boil. After boiling, you need to periodically remove the foam. When the foam is no longer formed, and the jam itself becomes thick enough, remove the container from the stove.

Now we pour cognac there, and it can be replaced with vodka or liquor to taste, and mix again. In this form, pour the still hot jam into clean sterile jars, cork and turn over to cool. Such jam in a dark, cool place will be stored for a very long time if gourmets have patience. Happy tea!

Yellow plum jam in a slow cooker

The easiest way to make jam is with a slow cooker. At the same time, the taste and quality of the product will not change, but a lot of time is saved. To prepare it, you will need the following:

• Plums yellow - 1 kg;
• 1 kg of sugar.

The yellow variety of plums must be washed and sorted out. For cooking, you need whole, dense fruits without flaws. Dividing each plum into slices, remove unnecessary bones. Ready-made fruit halves are poured with sugar right in the multicooker bowl. Then the device is set to extinguishing mode. Set the time to 60 minutes.

At the same time, during the cooking process, you do not need to mix anything, the main thing is to close the multicooker with a lid. After an hour, the jam is ready! While it was being prepared, you can safely prepare the dishes for blocking the sweet billet. And then it remains only to spread the delicacy over them and close. Bon appetit!

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 fruit halves 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

It is a very popular product. Almost every housewife knows several recipes for its preparation. This delicious and healthy fruit grows almost everywhere, so in any home there will definitely be at least a few cans of this canned delicacy. The ripening season falls on the middle of summer, and if during this period you make jam from plums in slices, then you will be provided with a vitamin dessert for the whole winter.

Why is plum jam so useful

One of the reasons for its popularity is that it is very beneficial for human health. Especially in the case when it is made from fruits collected in your garden. slices will help you:

• strengthen blood vessels;
• improve digestion;
• regulate the work of your gastrointestinal tract;
• overcome stress;
• put in order blood pressure;
• deal with anemia;
• remove excess salt from the body;
• restore the condition of the skin.

Plums are rich in vitamins A, B, C, fructose, glucose, phosphorus, fiber, antioxidants, tannins, pectin, acids, and iron.

General information about the treat

Plum jam turns out to be tasty and healthy not only thanks to the standard recipe (plum and sugar). The fruits go great with a wide variety of ingredients such as wine, berries, chocolate or nuts.

Each method of preparing this type of preservation has its own advantages. As a result of cooking, even the most ordinary plum jam can be turned into a real culinary masterpiece. The delicacy has an attractive aroma and unsurpassed taste characteristics. In order to get a quality product, it is advisable to use the chokeberry "Hungarian". In this case, the fruit retains its integrity well and is easily separated from the stone, it is sweet in taste, and has a pleasant aroma. If it is not possible to find this variety, then you can cook from any other, subject to two requirements:

1. The bone must be easily separated from the fetus.
2. In no case should the plum be overripe, otherwise the fruits will not be whole and the jam will turn out to be opaque.

The easiest recipe: how to make jam from plums with slices

In this recipe, there is only one condition that must be observed in order to get a fragrant jam with a beautiful color and the desired density - infusion and boiling will have to be done several times. We will need the following products:

• one kilogram of fresh pitted fruits;
• 1.3 kg of white sugar;
• 0.35 kg of purified water;
• one pack of vanilla sugar (but this ingredient is up to you).

And now the recipe itself:

1. Wash the fruits well, break them, remove the seeds and cut into the number of slices we need.
2. Pre-prepare the syrup. To do this, dilute granulated sugar in water, bring to a boil and boil over low heat for three minutes.
3. Slices of plums are placed in hot sugar syrup and infused for 5-6 hours.
4. Bring the future plum jam to a boil and cook over low heat for about 12 minutes. Remove from heat and insist again for 5-6 hours.
5. We repeat the process, only leave to infuse for three hours. We observe how, during cooking, the jam becomes saturated with a beautiful ruby ​​​​color and thickens, starting to emit an unforgettable aroma.
6. At the final stage, boil it for another five minutes, while removing the foam. Pour boiling jam into pre-sterilized jars with a capacity of 500-600 g and close with sterile lids. We put them to cool for 12 hours, turning the lids down and wrapping them in a cloth. After complete cooling, the jam from the plums is sent in slices to the cellar for storage.

The resulting product is ideal for various desserts, compotes. It can be spread on bread or added to baked goods. In the cold season, preservation will delight you with its taste and aroma.

Cooking from yellow plum

We will need:

• yellow plums - 1.1 kg;
• sugar - 1.65 kg;
• water - 640 ml.

Here is a recipe for how to cook slices:

1. We choose fruits that are ripe, suitable for canning, and they are well
   we wash. Let the water drain.
2. We break the plums, remove the seeds from them and cut them into slices.
3. I put it in an enameled pan.
4. Cooking syrup. Dissolve sugar in water, boil and pour the boiling syrup to the plums.
5. We insist for days. After the liquid is decanted and boiled. Pour again to the plums for the same period.
6. Stirring, warm the contents of the container. Removing the foam, boil until thick and pour into a sterile container.

Another recipe has been mastered on how to make plum jam slices. There are many of them, as already mentioned. If you follow the recommendations, then even a beginner can easily cope with the task.

plum jam

Sometimes there is a desire to please guests with something new, unusual, prepared with their own hands. Here, jam recipes prepared in the simplest way are quite useful, just right for this.

Follow the instructions and amaze your friends and loved ones:

1. We wash the fruits and remove the seeds from them. Put the plums in a saucepan and fill with water.
2. We put on the stove and bring the contents to a boil. Cook for approximately 15-20 minutes.
3. Then add a glass of sugar and mix well. After it is completely dissolved, add a glass of sugar again and so on until the whole kilogram is gone.
4. After that, cook our jam over medium heat for 40-45 minutes, stirring occasionally. About five minutes before readiness, add citric acid.
5. When ready, pour the jam into clean jars. You don't need to sterilize. Close with lids. After cooling, plum jam slices are ready for use.

At the end of the article, a few more tips that will come in handy when cooking plum jam. If you are worried about the integrity of the fruits, place them after washing for five minutes in a soda solution, and then wash thoroughly again.

In the case of a very dense peel of the fruit, blanch them for two minutes - and immediately under cold water. Now the plum will not burst during cooking, and the integrity of the slices will not be violated.

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

This pitted winter plum jam recipe is perfect for you if you want to make a thick jam with a deep color and bright aroma. The recipe is simple and versatile for this jam, any variety of plums is suitable. The main thing is to carefully sort them out so that stale specimens do not get into the jam. Otherwise, the jam may ferment.

Making pitted plum jam is very easy and simple. The fact is that plums do not need to be peeled for a long time, because in ripe fruits the stone is removed very easily. Moreover, there is no need to get rid of the skin, as, for example, with apples: during cooking, the skin of plums becomes like marmalade or jelly.

Plums naturally contain substances - pectins, which help the jam become thick even without the addition of additional gelling components.

Plum jam is ideal for filling a variety of sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also a great addition to any creamy desserts. Thanks to its natural bright taste and natural sourness, plum jam perfectly sets off creamy, vanilla flavors. Yes, and in itself this jam is very fragrant and tasty, and therefore henceforth not a single tea party in your house can do without it. And what a breathtaking color plum jam has!

Ingredients for 1 liter of jam:

• 1 kg ripe plums
• 800 grams of sugar.

How to make pitted plum jam for the winter

Rinse the plums and cut them in half to remove the pits.

After that, cut the plums into cubes about 1.5 cm in size. If you prefer a smooth jam like jam, chop the plums in a blender or in a meat grinder. Place the plum pieces in a heavy-bottomed bowl. Do not use enamelware to make jam - the jam will burn in it.

Pour all the sugar into the bowl. Mix plums with sugar.

Put the dishes with fruit and sugar on a small fire and bring to a boil, stirring the jam occasionally.

When the jam boils, remove the foam.

Boil the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will become ruby ​​in color. The peel of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will fall apart a little. Arrange the jam in sterilized jars and seal.

Plum jam will appear runny when pouring, but will thicken as it cools.

Bon appetit!

Galina Artemenko