How to make jam from plums. How to make pitted plum jam

September is the time of picking many fruits and plums are one of the central places this month. The hostesses prepare compotes, jam and, of course, jam from them. For jam, any, even overripe plum, is suitable. By the way, from the fruits of strong ripeness, the preparation will turn out even tastier.

So, we will cook homemade jam from plums in order to pamper loved ones with pies and cheesecakes in winter. The recipe is very simple, with step by step photos of the cooking process.

And so, we take:

3 kg plums;

1.5 kg of granulated sugar;

0.5 sachet of vanillin.

How to make jam from plums for the winter

The first thing to do is rinse the fruits well and pour them into a colander to dry. Then, open the fruits and remove the seeds from them.

We will prepare a thick-walled pan with a large bottom, in which we will cook the workpiece.

In a mixer or meat grinder, grind the plums together with the peel and put them in a prepared container.

We also pour sugar there.

After thoroughly mixing the resulting mass with sugar, put it on a small fire and leave the jam from the plums to cook for an hour and a half, constantly stirring with a wooden spatula so as not to burn. The lid does not need to be closed.

After an hour, you need to add vanillin and leave the plums for another 10-15 minutes to boil.

The jam should be laid out in jars hot, otherwise, you simply won’t be able to do this, because the plum jam will turn out to be quite thick and this can be clearly seen in the photo. Banks in advance, you can at.

We close the jars with lids.

There are no unnecessary additives, dyes, thickeners and flavor enhancers in such homemade thick jam from plums. And in pies baked in winter, it will not spread, as jam from the store does.

Description

Jam from pitted plums will be a thick and transparent fruit mass, which will not only provide you with all the vitamins you need in winter, but will also allow you to enjoy the delicate summer taste of plums even in winter. Such a preparation is perfect for preparing various homemade pastries with it or simply spreading sweetness on a piece of bread for tea. If you follow all the instructions from the step-by-step photo recipe below, then you will definitely be able to cook such a winter preservation even the first time.
Plum is rich in pectins, which in turn are not only responsible for the density of the jam, but also for removing heavy metals from the body. Needless to say, any fruits and berries contain a large amount of vitamins, and they, in turn, support the immune system in good shape. If in your pantry there will always be a supply of such plum jam, then you are definitely not afraid of colds in winter. Someone who, and children from the prospects of such treatment will definitely be delighted. Plums are those fruits that tolerate heat treatment very well, which has a very good effect on the taste and smell of the finished jam. At the same time, you have two options for making homemade plum jam according to this simple recipe: make it look like jam or interspersed with pieces of fruit. Do not worry, the taste of the workpiece does not depend on this choice.
Let's get down to cooking delicious and tender jam from pitted plums for the winter at home!

Ingredients

Seedless plum jam - recipe

Let's prepare on the working surface of the table all the ingredients we need to make such jam. Be very careful when choosing plums: we need only the most ripe fruits of the blue variety, the stone in which easily lags behind the pulp. Only from such plums an amber transparent jam is obtained.

We thoroughly wash the collected or purchased fruits in cold water, rid them of the stalks, if any, divide in half and remove the seeds. We spread the halves of the plums in a separate bowl, where they dry slightly from moisture.

To create such a classic plum jam, we first have to separately prepare sugar syrup. It is prepared really simply: cold water is poured into an enameled pan or saucepan, the amount of which is indicated in the ingredients, all the prepared sugar is poured there, the ingredients in the pan are mixed until smooth and brought to a boil. The syrup is cooked until all the sugar is completely dissolved as shown in the photo, this may take 5 to 10 minutes after boiling.

Pour the prepared plum halves into the pan when all the sugar crystals have completely dissolved. Cook plum halves until softened and saturated with sweetness for 15-20 minutes. Please note that the cooking time directly depends on how ripe the plums you have purchased. When the plums are softened enough, carefully transfer the contents of the saucepan to a food processor and puree until smooth. It is also possible to puree the mass with a conventional hand masher, although this will take longer. We return the already crushed mass to the pan and cook the jam for 60 minutes over low heat after boiling again.

It is better to choose small jars for storing such a workpiece and sterilize them in advance with lids in the oven or microwave. It is necessary to pour still hot plum jam into warm jars, and then immediately roll them up with lids. Preservation should be left in the kitchen under a blanket until it cools completely, and only then removed to the pantry or cellar.

In Transcarpathian villages, plum marmalade (lekvara) is a traditional event after harvesting plums. As a rule, women are engaged in business, from young to old, under the guidance of an experienced and most respected hostess. Huge vats, cauldrons and troughs are filled with the collected fruits, the stones are collectively removed - first the plums are “puffed”, then they are placed over an open fire right in the yards.

Such plum jam is boiled without sugar, up to 16 hours in a row, sometimes more than one day. A massive stirring mechanism is built above the boiler with plums - the thickening mass must be separated from the walls of the vessel all the time. Lost moisture, dense "tar" is packed in ceramic pots, cleaned in bins and dumplings, gambovtsy, pies and bagels with filling are baked all year round.

Total time: 4 days | Cooking time: 4 hours | Yield: approximately 300 ml

Ingredients

• plums 1000 g
• sugar 100 g optional

Cooking

The first step is preparatory for any cooking of jam, jam and marmalade. We examine each fruit, throw away the rotten, obviously spoiled. Hungarian usually keeps well, but one random copy with mold will spoil the workpiece. Rinse the calibrated plums in cold water, dry slightly, tear or cut in half and remove the seeds. The fleshy and ripe fruits are easy to handle with your hands (even without a knife). We put the plum halves in an enameled basin or a container with a thick bottom - it is important that the jam does not burn during repeated and long cooking.



We put clean plums on fire, do not add water and at this stage we do not throw sugar. Let me remind you that plum jam can be completely sugar-free, try plums - if sweet, granulated sugar can be excluded. In any case, sugar is added only on the second day of cooking.

On the first day, plums release juice on their own. We maintain a moderate fire and mix from time to time, not allowing the halves to stick to the bottom and walls. You will notice how the blue color changes to burgundy, and the flesh swells and gradually the pieces spread.



We cook for an hour and a half (depending on the volume, I cooked my kilogram every time for an hour) at a quiet fire, often interfere and do not leave unattended for a long time. Soon there is no trace of the halves, everything turns into mashed potatoes. The thicker the consistency, the more difficult it is to turn the spoon. We remove sticky clots from the walls, scrape along the bottom - the mass loses moisture and gels rather quickly. The peel is separated from the pulp on its own, boiled down each time, divided into small fragments, so that it will be possible to do without a blender, as is customary in Transcarpathian villages.

An hour after the first heat treatment, we cover the puree from plums and without sugar with gauze - we protect it from clogging and leave air access, we keep it at room temperature for the next day.



On the second day, add sugar to the sour plum. For every kilogram of fruit, 100 g of granulated sugar are taken. If your harvest is sweet, don't add sugar at all. We again send the plums to boil with moderate heat, stir more and more often, as the mixture due to sugar first becomes thinner, but then evaporates intensively, thickens. We boil for an hour and a half, set aside, throw on gauze and return to cooking on the next / third day.



There are three or four such hourly approaches with a daily “rest”, no less. After three days, plum jam does not spread, it is quite suitable for fillings for pies. I cooked four times (that is, four times a day). A rich terracotta shade, dark blotches of skin, pleasant sourness have been preserved.



For storage for the winter, we pack hot, in a sterile container (glass, ceramic), cork with lids or simple parchment, tied with a thread. The cooled jam is covered with a film on top, which creates an additional protective effect. If you turn the jar upside down, the jam will not move. We clean in the pantry, cellar or refrigerator.

We serve homemade plum jam based on the lekvar with tea, bake bagels, grated pies, kurabye and Viennese cookies with it, coat biscuit cakes with it. Bon Appetit!

Jam is one of the ways to harvest fruits or berries. In this article, we will share with you how to properly cook homemade plum jam for the winter so that it turns out tasty, rich and thick.

Apple Plum Jam Recipe

Ingredients:

• white sugar - 995 g;
• blue plum - 620 g;
• apples - 610 g.

Cooking

We thoroughly wash the plum, dry it on a towel, peel it and puree it with a blender into a homogeneous mass. We process the apples, rinse and cut into thin small slices. We combine the berry mass with fruits, mix and heat until boiling over low heat. Next, add the required amount of sugar, stir and leave on the stove for 10 minutes. Then carefully remove the dishes, cool and boil the delicacy again. We repeat this procedure several times, and then we pack the finished hot jam into pre-prepared heated dry jars, seal them hermetically, turn them upside down, wrap them up and leave them in this state until completely cooled. We store plum jam in a dry place and serve with pancakes or use it as a filling when baking pies.

A simple homemade plum jam recipe

Ingredients:

• blue plum - 990 g;
• water - 105 ml;
• sugar - 830 g.

Cooking

We wash the plums, remove the seeds and boil the fruits until soft, adding a little filtered water. Next, grind the plum mass through a strainer or beat with a blender, after removing the skin. Next, add sugar, mix and cook jam until tender, stirring. We lay out the hot treat in warm jars, cover with gauze on top and leave at room temperature for 2 days. After, we roll up the lids and put the jam in the cellar for storage.

Plum jam recipe with apricots at home

Ingredients:

• ripe apricots - 540 g;
• garden plum - 520 g;
• sugar - 615 g.

Cooking

To prepare jam according to this recipe, carefully remove the seeds from plums and apricots and put the fruits in a saucepan. We steam the contents in a water bath until soft, and then puree with a blender, after removing the skin. Boil the mass in half, add sugar, mix and simmer the jam on the weakest fire until tender. We pack the finished delicacy in dry small jars, close the lids and cool, turning upside down. This jam has a pleasant taste and rich aroma.

Plum jam in a slow cooker

Ingredients:

• garden plum - 995 g;
• - 1 sachet;
• sugar - 980 g.

Cooking

We sort out the plum, throwing out the spoiled fruits, wash it, break it neatly in half and take out the seeds. Then put the slices in a colander, rinse with cold water and leave to drain for half an hour. After that, we send the prepared fruits to the multicooker bowl and cover with dry pectin. We mix, close the device with a lid, select the “Soup” program and detect exactly 5 minutes, stirring. As soon as the plums release some juice, add the required amount of sugar, stir with a wooden spoon and continue to cook the delicacy in the same mode for another 5-7 minutes.

Without wasting time, we sterilize glass jars and lids. Cool the finished jam completely, beat with a blender until smooth and lay out the thick plum jam in jars. We roll up the workpiece with lids and put it away for storage for the winter in the cellar. Before serving, put it in a bowl or use when baking pies.

Jam from plums is extremely popular in Transcarpathia, but housewives in other countries do not miss the opportunity to prepare this delicacy for the winter. It is served with tea, cut into pieces or laid out in beautiful vases. They fill pies, croissants and other pastries. Plum jam has a sweet and sour taste that many people like, and if the cooking technology is followed, it is well stored.

Cooking features

Preparing plum jam is relatively easy, but the process takes a lot of time. So that time and effort are not wasted in vain, you need to know a few points.

• For jam take ripe fruits. It's okay if some of the raw materials are overripe fruits. It is important that they are not spoiled. If you, wanting to save money, add a few plums of dubious quality to the jam, the blanks will quickly deteriorate. As a result, saving will turn into waste.
• There is enough pectin in plums to boil them to the consistency of jam without using thickeners or even sugar. However, a dessert made without sugar or with a small amount of it can only be stored in the refrigerator, and it takes a particularly long time to evaporate it. Modern housewives prefer simpler recipes, according to which a delicacy is prepared that does not deteriorate even at room temperature.
• To obtain jam with a delicate texture, the plums are rubbed through a sieve or boiled for a long time, chopping with a blender or meat grinder. With prolonged cooking, the skin of the plums softens greatly and does not make the consistency of jam rough.
• The more water was used to boil the plum or prepare the syrup in the first stage, the longer the jam will cook. It is believed that the water content in the finished delicacy of this type should be only 25%, no more. If you first boil the plums by 50-60%, and then add sugar, you will be able to achieve this indicator with maximum accuracy.
• Plum jam will stand well at room temperature if the sugar in its composition is at least 60%. The less sugar, the cooler should be the room in which the fruit dessert made for the winter is stored.
• Another prerequisite for long-term storage of plum jam is the use of sterilized containers. This also applies to jars and lids. If the dessert will be stored at room temperature, the lids should be metal; nylon lids are also suitable for storage in the refrigerator.

The technology for preparing plum jam according to different recipes may differ slightly, but the general rules outlined above will still be relevant.

Jam from plums in syrup

Composition (per 1 liter):

• plums - 1.25 kg;
• sugar - 1 kg;
• water - 100 ml.

Cooking method:

• Sort, wash the plums, let them dry.
• After cutting the fruit in half, remove the seeds.
• In an enamel basin or other container in which you usually boil jam, heat the water.
• Adding sugar in glasses and stirring it until the crystals are completely dissolved, cook a thick syrup.
• Dip the halves of the plums into the syrup, boil them for half an hour. The foam that will protrude on the surface must be removed, otherwise the jam can quickly turn sour.
• Grind the plum mass with a blender. Continue to boil until the consistency of jam. This will take 30-50 minutes.
• Sterilize the jars, boil the lids that fit them.
• Fill the jars with hot jam, seal them tightly.

Festive video recipe:

After the jam has cooled, it can be stored in a pantry or other place where supplies for the winter are located in your house.

Jam from plums, scrolled through a meat grinder

Composition (per 1 liter):

• pitted plums - 1 kg;
• sugar - 1 kg.

Cooking method:

• Peeled halves of plums, turn through a meat grinder or chop with a blender.
• Mix with sugar and put in a cool place for 2-3 hours. Part of the sugar will dissolve during this time, the plum puree will acquire a more liquid consistency because of this.
• Put the plum mass on the fire and cook over low heat, periodically removing the foam and stirring until it thickens sufficiently.
• Arrange the jam in sterilized jars, roll up.

This plum jam recipe is one of the easiest. The taste of the delicacy made according to it is not inferior to that prepared according to more complex recipes and is just as good at room temperature.

Jam from plums in the oven

Composition (per 1 liter):

• plums (peeled) - 1 kg;
• water - 50 ml;
• sugar - 0.6 kg.

Cooking method:

• Remove pits from plums. Do not throw away the bones, but collect 5 pieces and wrap each portion in cheesecloth or place in cloth bags.
• Pour water into the bottom of the baking dish.
• Cut the plum pulp into medium-sized slices, put in a mold. Place bags of bones around the perimeter.
• Put the mold in the oven and turn it on, setting the temperature to 150 degrees.
• After 1.5 hours, transfer the plums from the mold into a bowl, mix with sugar. Throw away the bones.
• Cool the form, wash with warm water, wipe dry with a napkin. Cover the form with parchment.
• Pour the plum mixture into the mold. Return the mold to the oven.
• Evaporate the plum mass in the oven at a temperature of about 150 degrees for 1.5 hours.
• Remove the jam from the mold, cut into cubes or rectangles, arrange in prepared jars. Two half-liter jars should be enough for this. It will be convenient to get a delicacy from the jars with culinary tongs.
• Close the jars tightly with sterilized lids, store them in a pantry or basement.

Jam according to this recipe can be prepared with less sugar (0.2 kg of granulated sugar per 1 kg of plum pulp), but then the preparation time for the treat will have to be increased by 1-2 hours, it can only be stored in the refrigerator. Jam from plums in the oven is cooked for a long time, but it has a unique taste and aroma with hints of prunes, so many housewives are not too lazy to make it according to this recipe.