Plum jam with whole milk. plum jam

Fragrant tasty plum jam is an indispensable preparation for the winter: simple with or without seeds, with cinnamon, mint or orange!

In this version, we offer the base - a plum, diluted with a small amount of citrus - an orange. The result is amazing - sweet and sour jam with hints of fragrant orange. Like any jam, plum-orange jam goes well with tea, pancakes, cheesecakes, pancakes.

• plums - 550 g;
• sugar - 500 g;
• orange - ½ part.

We sort through the plums, discard the spoiled, wrinkled, with dark dots. Wash the selected plums in cool water, lightly dry with a kitchen towel or paper towel.

We divide each plum into two equal halves, after tearing off the tails, we also remove the seeds.

Now cut each half of the plum lengthwise into two more equal halves. Thus we act with all plums.

We shift all the prepared plums into a saucepan or pan with thick walls. We take half of the orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. We send the orange to the saucepan to the plums.

We fall asleep granulated sugar, so as not to miscalculate with the quantity, on the eve we weigh the total number of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. We mix the entire contents of the saucepan, leave it completely alone for 2.5-3 hours, so that the plum and orange give up all their juice, and the sugar in it is completely dissolved.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or spices, cinnamon will work well to taste.

We put the saucepan on the stove, cook our jam for 35-45 minutes. We remove the foam that will necessarily form. Shake the pan from time to time so that the plums do not burn to the bottom.

After 45 minutes of boiling, the plums and orange were sufficiently soaked in syrup. Take the hot jam off the stove.

We prepare jars for seaming in advance - we wash thoroughly with soda, sterilize in any way, keep the lids in boiling water for three minutes. We fill dry sterile jars with plum and orange jam. We seal it tightly, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store plum and orange jam in a cool room, pour the rest immediately into a beautiful bowl, cool and serve with tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to cook plum jam as a fragrant and tasty preparation for the winter. It is worth noting that the recipe for plum jam is simple, even a novice hostess will master it. This is a recipe for plum jam for the winter with seeds.

• Plum with pit 1.5 kg
• Purified water 400 ml
• Granulated sugar 1.5 kg

Before proceeding with the preparation of jam, the plum must be sorted out. It is recommended to use only whole unspoiled fruits. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in a jar.

After the plum has been sorted and washed with running water, it will be necessary to fill it with sugar syrup. Cooking syrup is easy enough to mix the norm of sugar and water, bring everything to a boil. Boil the syrup until the sugar dissolves. The plum soaked in syrup should cool completely.

Boil the cooled plum until boiling and immediately turn off the fire in the oven. Let cool 5-7 hours. There should be 3 such stages, each time you need to bring the plum to a boil and cool.

After boiling the plum, put it a third time in pre-washed and sterilized jars and cork with lids. From the norm of plums, you should get 2 jars of 500 ml. Store plum jam for the winter in a dark place protected from moisture and sun. Store the opened jar in the refrigerator. If the jam will be used as a filling for baking, you need to separate the plum from the stone.

Recipe 3: pitted plum jam in a slow cooker

We bring to your attention a simple recipe for jam with pitted plums - with step-by-step instructions and a photo. In addition, we will cook a plum delicacy in a slow cooker - with such a “miracle saucepan”, the cooking process will be as quick and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

• plum fruits - 1.5 kg
• sugar - 1 kg
• cinnamon - 2 sticks

Wash the plums, remove the pits and cut into slices.

Pour the chopped plums into a multicooker bowl and sprinkle with sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Do not forget to mix after the specified time.

We use an immersion blender to grind the mass.

We set the program "Multi-cook" (or "Extinguishing") to a temperature of 90 degrees and boil for another hour. When the signal sounds, immediately pour the jam into jars sterilized over steam.

Roll up with clean lids and place under a warm blanket or towel. After cooling, the jars of jam from the plums are stored in the pantry. Delicious and fragrant dessert for tea is ready!

Recipe 4: how to cook plum jam with cocoa in a bread machine

Plum jam with cocoa or chocolate plum jam is really an original and very tasty dessert. Bright plum sourness and chocolate flavor are just crazy. It's hard enough to resist.

• Plum - 1 kg
• Cocoa powder - 3 tbsp. l.
• Sugar - 1 kg

For jam, we select ripe fruits, without visible damage. Rinse the plum in cool water. Let excess liquid drain.

I had a very ripe plum, so I completely removed the skin from it as well. But this is absolutely not necessary.

We shift the prepared plum into the container of the bread machine.

For cooking, you can use a suitable bowl or pan, and cook the jam itself over low heat on the stove until it thickens, stirring occasionally and removing the foam.

Pour the plum with the required amount of granulated sugar according to the recipe.

Now add cocoa powder. If you want a richer chocolate flavor, you can add a little more cocoa.

If you cook jam on the stove, it is better to add cocoa 5-10 minutes after the jam boils, when you remove most of the foam.

Install the container in the bread machine.

We install the appropriate program on your model. I have this mode number 9 "Jam". The jam will take one hour and twenty minutes to prepare.

We have enough time to prepare a container for storing jam. Glass jars must be thoroughly washed with baking soda, rinsed. Then sterilize in any way available to you. Direct sterilization of containers should be done shortly before the end of jam cooking, so that the jars are hot before bottling.

After the set time has elapsed, 1 hour 20 minutes, we remove the container from the bread machine, pour the finished hot jam into jars. Seal with a wrench.

We wrap the jars with a blanket and leave them to cool completely in this state. The cooled jam can be transferred to storage in a cool place.

Chocolate-covered plum jam with cocoa is ready!

A very original plum jam with a rich chocolate flavor will conquer even those who are skeptical about various culinary experiments.

Recipe 5, step by step: pitted plum jam for the winter

Experienced housewives probably know how to cook plum jam. Therefore, this plum jam recipe with step-by-step photos will be a lifesaver for many novice housewives who have not yet tried to cook this dessert with their own hands.

Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.

• plum - 1 kg
• sugar - 1 kg

We take the necessary ingredients for making plum jam and put it on the table. It is best to start making this jam in the evening. Why - will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they do not eventually turn into jam. Wash plum well.

We cut the washed plums with a knife into several parts and carefully remove the stone, because it will be more pleasant to eat jam.

Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put on the stove. The fire must be small so that the sugar does not burn.

At the end of the preparation of the syrup, pour them over the chopped plums and leave to brew for several hours. During this time, the drain should release enough juice.

Now we turn on the stove again, put the plums with syrup on a high heat and bring the mass to a boil. After the plums have boiled, let them cool and remove to infuse for 9 hours, or better, all night. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning, we proceed to the further preparation of jam. Put the plums back on the fire and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third, put it back on the fire and cook until the drop begins to stretch. Stir the jam and pour into a jar until you want something delicious.

Recipe 6: Almond Plum Jam (Step by Step Photos)

• Plums 1 kg
• Sugar 1 kg
• Water 1200 ml
• Soda 1.5 table spoon
• Almonds 200 g
• Carnation 5-10 pcs.
• Cinnamon 0.3 teaspoon

Rinse plums, remove pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a bowl. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

Drain the water after 4 hours. Rinse plums in clean running water. Almonds pour boiling water for 1 minute, drain the water. Pour boiling water again. Let stand 10 minutes. Drain the water. After that, the nuts will be easily cleaned.

Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into a saucepan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup hides the plums completely. Remove from heat and leave for 8 hours. Then, over moderate heat, bring to a boil and again remove for 8 hours. On the third day, cook until tender. Add cloves and cinnamon.

Sterilize jars, boil lids. Arrange the jam in jars, roll up with a seamer. Cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: Delicious plum jam for the winter with mint

• Plum 1 kg
• Sugar 0.5 kg
• Orange 1 pc
• Mint fresh 3 sprigs

Remove the pit from the plums. Cut plums into quarters.

Sprinkle with sugar, cover and leave overnight.

Plums should give juice. Stir a couple of times during this time.

Drain the plums in a colander and let the resulting juice drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for 20 minutes until the syrup begins to caramelize.

Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding the orange zest, squeezed orange halves and the juice of half an orange.

Simmer over low heat until tender or desired consistency. The readiness of jam can be checked by dropping a drop of hot jam on a saucer, chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for a couple more minutes. Pour hot jam into sterilized jars (possible with pieces of zest and sprigs of mint), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!

Recipe 8, simple: plum jam at home

• Plum red sour 1.3 kg
• Sugar 800 g

Wash plums thoroughly.

Then there are options: 1) cook jam from whole plums, I love this jam, but my youngest son will not appreciate it, therefore, 2) cut the plums in half and remove the seeds, 3) remove both the seeds and the peel - this will make a sweeter and more homogeneous jam.

I decided to make a tart and sour jam, so I went the 2nd way, cut out the bones and kept the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours for the plum to release more juice.

We put on a small fire and stirring we begin to heat up. Don't let the sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir so that the granulated sugar is completely dissolved. Foam starts to stand out.

The jam boils, there is a lot of foam, reduce the heat to a minimum, and remove the foam. Boil the jam after boiling for about 15 minutes, if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the fire, let it cool down a bit.

Pour into sterilized jars, wrap with a blanket and leave to cool completely.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: Five-Minute Jam from Plum Halves

Jam is obtained in a thick syrup, like in jelly. Plums lose their shape a little, so if you want plums that are less boiled and you don't need thick syrup, you can simply cover the plums with sugar, stand the plums until the juice appears and cook until boiling. Cool down. And cook again until boiling. So repeat 3 times.

• 1 kg plums (variety "Hungarian");
• 1 kg of sugar;
• 0.5 cups of water (glass 250 ml).

Remove the syrup from the heat and immediately add the halves of the plums to the syrup, leave to cool so that the plums release their juice.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to pour into the syrup and the syrup to thicken.

It turns out approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. The jars can be sterilized in the microwave (pouring water 1 cm high on the bottom of the jar and turning it on for 2-3 minutes at maximum power), or in a steam bath (a pot of boiling water and a sieve), or in the oven, whichever is more convenient for you. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars upside down and leave to cool completely.

Delicious jam from halves of plums in five-minute jelly is ready.

Recipe 10: plum jam with apples (with photo step by step)

Very tasty and fragrant jam is obtained from sweet apples and sweet and sour plums. In addition to the fact that apple and plum jam will have an incredibly beautiful color and will be pleasant not only to eat, but also to put on the festive table in the form of a dessert, it turns out to be very fragrant and not cloying.

Apples and plums can be prepared with a little sugar, which is also a definite plus. It can be used for filling pies and other desserts, it can be used to make compote, jelly or fruit jelly. Preparing jam usually takes a lot of time, but I offer the easiest and fastest way, which will not require much effort from you. For more flavor, you can add a little vanilla, cloves or cinnamon to the jam dish and you can achieve a completely new, unique flavor.

• Plums - 1 kg;
• Apples - 1 kg;
• Sugar - 1 kg;
• Water - 1 glass.

Plums choose ripe, fleshy. We wash and remove spoiled or very overripe.

Transfer the plum to a colander and rinse in running water.

We clean from the stones and put them in a convenient dish.

Wash apples, peel and remove seeds.

It is best to cut apples into slices, but you can also cut into thin sticks.

Try to choose dishes where all the fruits will fit freely and it will be convenient for you to make jam. Add a glass of water to apples and plums and heat over medium heat. Cover the pan with a lid to soften well for a couple. After that, sugar can be added to the jam from plums and apples and mix well.

We cook the jam until cooked - the fruit should be transparent.

Immediately hot, lay out in jars and roll up.

Important: do not forget to turn the jars upside down, wrapping is not necessary.

We store the finished chilled jam in a cool place. Once the jam has cooled, it can be served.

It is perfectly stored and retains its unusual aroma. Bon appetit!

Dessert jam from large plums in halves should be prepared in several steps according to the “Five Minute” method. This will keep the skin of the fruit intact, and the pulp dense. If you choose moderately acidic fruits for preservation, then the jam will not be cloying, but will retain the pleasant sourness of fresh plums.

Plum jam halves for the winter - a simple recipe

Products for plum jam.

In order for the plum jam to turn out light, sugar must be added to it gradually. First you need to boil the syrup from half the norm of granulated sugar with the addition of a small amount of water. To make the jam thick, 600 g of sugar must be mixed with 100 ml of water. The syrup should be slowly brought to a boil, stirring occasionally so that the thick mixture does not burn. Once the sugar has dissolved, increase the heat to medium. The syrup should boil, and then boil for 5 minutes.

In the meantime, prepare the plums. They need to be washed, dried and cut along the longitudinal furrow into two halves. Stones must be removed (it is better to use plums with an easily separated stone).

The syrup must be removed from the heat and wait 10 minutes for it to cool slightly. Then carefully transfer the plums into it and leave to cool completely.

Such a gentle heat treatment mode will preserve the attractive appearance of the fruit. The infused syrup with fruit should be quickly brought to a boil. Let simmer for 5 minutes and remove from heat again.

After that, the plums should cool again. At the same time, they will gradually soak in sugar syrup, releasing their juice in return.

The third time after boiling, large plum jam must be boiled over moderate heat. In this case, at the beginning of cooking, a more concentrated syrup should be added. It must be boiled from the remaining 600 g of sugar and 75 ml of water. If the fruits are soft, then the cooking time can be reduced to 5 minutes. Dense plums are best boiled for 10 minutes. At the same time, they should become like light marmalade.

After that, large plums need to be caught with a slotted spoon and transferred to sterile jam jars. From 1 kg of fruit, 1 liter of jam should be obtained.

Plums are distinguished by quite bright taste characteristics, so some love them, while others cannot stand them. But if you consider yourself a fan of this berry, we strongly recommend making a simple plum jam with whole slices. And so that in the process they retain their shape, when buying, choose strong, not overripe fruits. In addition, it will be easier to remove the seeds from such berries without damaging the delicate pulp. So, time to make plum jam slices for the winter!

Plum Jam Ingredients:

• fresh plums - 1.5 kg
• white sugar - 1 kg
• filtered water - 180 ml

Yield: 4 cans of 350 ml

How to cook plum jam slices for the winter, a simple recipe

To begin with, we remove the ponytails with leaves from the plums, after which we wash the berries well in cold water. We advise you to use a hard sponge to thoroughly clean the surface of the drain from dirt.

With the help of a teaspoon, we take out the bones, trying not to injure the fingers with sharp edges.

Now cut the plums into slices of medium thickness and immediately transfer them to a large enameled bowl.

At the next stage, boil a glass of filtered water in a small saucepan, where we pour all the white sugar.

Boil the syrup over low heat until all the crystals have dissolved, and then pour the hot sweet liquid into a bowl of berries.

We leave the future plum jam for a couple of hours, not forgetting to cover the dishes with a flat plate or lid.

After a predetermined time, put the pieces of plum in syrup on a minimum fire and cook the jam until it boils. In the process, do not forget to remove the resulting foam, which is important to remove. When the mass begins to boil, turn off the stove. It is not worth cooking the jam longer, otherwise the slices will fall apart and turn into porridge.

At the last stage, we place the berries in clean jars and pour fragrant syrup up to the very neck.

Jam is obtained in a thick syrup, like in jelly. Plums lose their shape a little, so if you want plums that are less boiled and you don't need thick syrup, you can simply cover the plums with sugar, stand the plums until the juice appears and cook until boiling. Cool down. And cook again until boiling. So repeat 3 times.

Ingredients

To make jam from halves of plums in five-minute jelly, we need:
1 kg plums (grade "Hungarian");
1 kg of sugar;
0.5 cups of water (glass 250 ml).

Cooking steps

Pour 800 grams of sugar into a bowl for cooking jam (leave 200 grams), add 0.5 cups of water so that the sugar can be stirred. Put on fire and boil the syrup until the sugar is completely dissolved.

Remove the syrup from the heat and immediately add the halves of the plums to the syrup, leave to cool so that the plums release their juice.

Then add the remaining 200 grams of sugar to the syrup with plums, turn off the stove and stir the jam from the halves of the plums until the sugar dissolves. After cooling, bring the jam to a boil and cook for 5 minutes.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to pour into the syrup and the syrup to thicken.

It turns out approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. The jars can be sterilized in the microwave (pouring water 1 cm high on the bottom of the jar and turning it on for 2-3 minutes at maximum power), or in a steam bath (a pot of boiling water and a sieve), or in the oven, whichever is more convenient for you. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars upside down and leave to cool completely.

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

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

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

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

Classic plum jam

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

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

Jam from yellow plums

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

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

Plum jam with cinnamon and orange

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

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

Plums in syrup

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

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

Yellow plum jam with wine and nuts

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

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

Plum jam with walnuts and cognac

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

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

plum marshmallow

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

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

plum marmalade

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

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

Chocolate plum jam

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

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

Chocolate plum jam in a different way

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

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

Plum chocolate spread with nuts

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

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

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

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

Pitted plum jam

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

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

Good luck preparing!

Larisa Shuftaykina