Seedless plum jam delicious food. Unripe plum jam


Recipe plum jam pitted is known to many, but not everyone knows that it can be cooked even tastier. There are already so many great amount recipes various dishes, compotes and jams from everything that can grow in the country.

What kind of plum do you need?

Nessesary to use ripe fruits, those that are already quite large. Their color is burgundy, and the coating is bluish-blue. Fruit should not be very soft when squeezed. First you need to make sure of this by pressing the fruit with your fingers, and then pluck it.

Overripe plums are also not suitable. Many people think that they are the sweetest. No, they, of course, can be sweet in taste, but the jam will give a little bit of rot. If you saw such fruits, then it is better to throw them on the ground: let them rot and enrich the earth with nutrients.


Never use unripe fruit! There were cases when the still quite greenish fruits of plums and cherries (especially with seeds), from which compotes and jams were cooked, led to poisoning. The seeds and unripe fruits contain hydrocyanic acid!

Choose plums without signs of insect larvae living inside the fruit. Examine each fruit: are there any holes on it? Usually, the peel of the fruit releases a kind of resin if the cover is suddenly damaged. When the larva gnaws through the shell of the fruit, a small hole and a little light yellow resin will remain on it.

Fruit jam, as they say, “with meat”, will have a changed taste. The feces of the larvae and the larvae themselves, living inside, make the fruit and everything that is prepared from them bitter.

Pick fruit away from the roads. Believe me, the taste of fruits growing near the roadway is completely different, not to mention the harm to health. Exhaust gases and gasoline residues contain substances that make fruits and berries taste bitter, with a metallic taste. Such fruits should not be eaten in any form.

Even if one car drives past a plum tree a day, the fruits still absorb and accumulate all sorts of heavy metals and other compounds harmful to the body!


So plums should be:

  • ripe;
  • grown away from the roads;
  • without larvae.

Cooking jam

Get for real delicious dessert You can only follow all the rules of preparation.

What do we need

Before we cook pitted plum jam, we need to prepare everything you need for this:

  1. Kilogram of plum fruit.
  2. A kilogram of sugar (preferably beetroot).
  3. Containers for plums, sugar and jam.
  4. A glass of clean water.

The container in which it will be cooked must be enameled. Cooking in bare metal can ruin the taste. Aluminum is possible.

We take out the bones

Before removing the seeds, the plum must be thoroughly washed. The seeds can be removed with a small knife, carefully cutting the fruit in half. Special accessories are also now sold for the quick removal of seeds of various fruits. In seedless recipes, it is usually indicated that it is best with a knife. We put the halves of the plums in one container, and the bones - at your discretion.

Do not break the plum with your hands. The bone, therefore, will be difficult to remove, and the fruit will be wrinkled. Plum jam will look like jam. Also, do not use a knife that is too large, otherwise you will be more likely to get hurt.

Cooking syrup

We take a glass of water and pour it into an enameled container. We pour all the sugar there. The fire should be medium, as it will cook for a long time on too low a fire, and it will burn out on a strong fire. When preparing the syrup, gently stir the contents. Lower the heat if you see the syrup starting to burn on the sides of the pot.

Cooking dessert

Remove syrup from heat, let cool slightly. We take the very halves of the fruit that we freed from the stones and pour syrup. Leave for about two or three hours. This is necessary in order for the fruit to give juice.

Put the plums in syrup back on the fire. Over high heat, bring to a boil and stir. Turn off the fire, stir. Now all this must be left for about ten hours. During this time, the plums are better saturated with syrup. After this time, put it on the fire again and bring to a boil. And so twice. For the third time, we put on slow fire and interfere. Soon, pitted plum jam will be ready. Turn off, the jam should cool down a bit. Can be distributed among banks.

To check the quality, you need to take a drop on a spoon and drop it on the table: it should immediately spread.

Cool and pour

It's also a point worth noting. You can pour jam into jars of different sizes, but they must be practically sterile. Both jars and lids. Jars and lids can be roll-on or clip-on, but threaded can also be used. If you are going to serve, then before that, pour the required amount into a beautiful cup.

Do not pour jam into jars when it is cold. The jam should still be hot. When the jam begins to cool in an airtight closed jar, then a vacuum is formed inside. This will help the jam keep for a long time.

Video recipe for making pitted plum jam


Plum jam is always magical, fragrant delicacy. Plum jam never ceases to amaze delicate taste and the refined smell of velvety August - harvest season. In the climate middle lane plum pleases not every year, but if it is born, then there is no end to abundance and the whole family has to collect it.

Plum is a fruit with a slightly peculiar, but very pleasant taste. And yet, many people choose jam between fresh plum and plum jam, because this is how the taste of the fruit is fully revealed, acquiring new notes. These recipes will help you long time eat plums.

Filled with the aromas of summer, plum jam is a delicious and traditional preparation for the winter for central Russia. There are a lot of cooking options, each housewife has her own secret. Recipes are passed down from generation to generation - from simple plum jam with and without pits, to gourmet ones with the addition of cinnamon, mint and even orange slices!

Pitted Plum Jam

This recipe can be considered traditional. Seedless plum jam is prepared technologically simply and quickly. For the speed he was nicknamed - the five-minute. For this reason, the recipe is most in demand among novice hostesses. The main advantage is that the plum does not lose its vitamin properties in process of treatment. For pitted plum jam, prepare:

  • Plums - 5 kilograms;
  • Sugar - 2.5 kilograms;
  • Vanillin - 1 tablespoon.

If you want the result to be not jam, but jam, then you should choose slightly unripe plums for cooking. After washing them and removing possible leaves, cut the plums into two parts. Remove the bones, and put the pulp in a deep bowl.

Sprinkle the plums with sugar and without mixing, leave somewhere for half a day. This must be done in order for the fruit to release all the liquid and, freed from moisture, to acquire a firmer pulp.

Transfer the plums to the pan and boldly put on the largest burner to sweet mix boiled faster. When this happens, reduce the gas to the smallest setting and continue to cook for about five minutes.

Remove from stove and leave to cool. After that, again it is necessary to bring to a boil and immediately remove from heat. Ready jam from plums, it is better to roll them into jars of one and a half liters. On this “five-minute” is ready.

Light amber-yellow plum jam

plums yellow color really have amazing taste. And the beautiful, summer-like sunny coloring gives the sweets a magnificent look. Yellow plum jam has the consistency of real honey.

The cooking process causes the preservation of the shape of the plum and does not destroy vitamin complex berries. And thanks to the skin removed, the yellow plum jam simply melts on the tongue. But first things first, let's get ready:

  • Yellow plums - 3 kilograms;
  • Sugar - 2.4 kilograms.

In this yellow plum jam recipe important condition success is not only the removal of the stone, but also the skin. There is no reason to worry about the loss of time - the skin of the yellow plum is removed very easily, without unnecessary mechanical effort.

After preparing the fruit, put them in a saucepan and carefully mix with granulated sugar, being careful not to crush the pulp.

Make the gas small. Cook, stirring gently, until sugar dissolves. As soon as it boils, mark for five minutes and remove from heat after the end. Our pitted plum jam for the winter is ready. You can roll it up in jars, wrap it up and leave it alone for a couple of days.

An interesting recipe for plum jam with aromatic spices of a spicy nature

Would you like to impress your household with a non-standard, but delicious taste of plum delicacy? There is a non-standard recipe! If in the course of cooking, add plum jam fragrant spices, then turn out . Components:

  • Plums - 2.5 kilograms;
  • Sugar - 2.5 kilograms;
  • Carnation - 12 things;
  • Cinnamon sticks - 2.5 pieces.

For this cinnamon plum jam, you can use any variety of plums. Cut the fruit into quarters, remove the stones with a knife and then remove the skin. If you take yellow plums for jam, then you can leave the skin. It is almost not felt.

Sprinkle plum slices with granulated sugar. Set aside for an hour - during this time the plums will release the juice. An hour later we return and put the pan on weak fire. We cook plum jam without covering it for an hour, remove it from the stove and leave it to “breathe” for 12 hours.

After twelve hours, add spices and again put for half an hour on a small fire. It is not necessary to close the pot with a lid. Make sure to remove the foam in time. After half an hour, it is necessary to remove the spices from the jam, otherwise the delicacy will be overly saturated with spicy notes and turn out to be oversaturated. Now, with peace of mind, roll into jars.

Pitted plum jam

Jam is the same jam, in fact. But it has some differences. Jam is cooked an order of magnitude longer, due to this it acquires the consistency of marshmallow, sourness and more dark color. The fruit mass is thick and homogeneous.

Components:

  • Plums - 2.4 kilograms;
  • Sugar - 1.8 kilograms;
  • Citric acid - 0.5 teaspoon.

Jam is easier to make if you choose ripe and overripe fruits. Wash the plums and place in a bowl. Pour the fruit with water so that it completely covers them. Bring the water to a boil, but do not boil the plums. In plums brought to a boil, the skin itself peels off from the fruit.

Cool the plums and free them from the pits. Drain the pulp in a colander and strain the juice. Puree the peeled fruits with a blender, transfer to a bowl and sprinkle with sugar.

Put the sweet mass on a small gas and boil for three hours, stirring frequently and periodically removing the foam. Before finishing, add citric acid, stir and cook for another five minutes.

For seaming jam, it will be better to use half-liter jars. Which must not be forgotten to be sterilized before laying out the finished plum jam. After seaming, the jars must be placed upside down and wrapped up.

Plum jam with cocoa

It is hardly possible to surprise anyone with the preparation of ordinary jam from plums. But, you must admit that few people have tried jam with chocolate. Do you want to impress your family and friends? Then let's go. Plum jam with cocoa will delight the kids in a special delight.

Components:

  • Plums - 4.5 kilograms;
  • Sugar - 1.5 kilograms;
  • Cocoa powder - 15 tablespoons.

Remove pits from washed plums. Choose the widest pot for cooking. Fill it with water to cover the bottom. Put the plums in a saucepan and cover with a lid.

Bring to a boil on medium gas. After that, reduce the gas supply to the minimum values ​​\u200b\u200band cook for about half an hour. The plums will soften and release juice. When this happens, remove the sweet mass from the stove and let cool until room temperature.

Beat the fruit mass with a blender until the consistency of puree. If you don't have a blender, you can grind the plums through a wide-hole colander. This method fits even better. Since then the skin will separate from the pulp, and the jam will turn out to be more tender and tasty.

Return the grated plums to the pan and add a little less than half the sugar. Stir and put on a small gas. The mass should cook for about half an hour. It must be stirred frequently.

After half an hour, add the remaining sugar and cocoa. Stir again. If the jam tastes sour, you can add more sugar. Cook for another twenty minutes, the order is plum jam with cocoa can be rolled up.

If you like it when the jam is thicker, then choose for it late varieties drain. In the case of early ones, you will have to increase the rate of cocoa and sugar in the recipe.

Plum jam with nuts for the winter

This plum jam has special taste qualities with vivid and memorable impressions. And the aroma is unique. Delight your loved ones with this original sweetness. For jam with walnuts perfect fit dark varieties fruits of crops: Hungarian, renkloda or voloshki.

Components:

  • Plums - 2.5 kilograms;
  • Walnuts - 1 cup;
  • Sugar - 1.7 kilograms.

Remove small debris from plums and wash thoroughly. Finely chop the pulp. Gently crack the nuts, the shells in the trash. We divide the nucleoli into small pieces, removing partitions - if you do not get rid of them, plum jam will be bitter. Put the peeled nuts in a deep plate and fill with water at room temperature. Soak the nuts for half an hour.

Take a saucepan or a deep bowl, put the chopped plums there. Boil for about twenty minutes. If no juice comes out of the plums, add water. Do not forget to remove the foam that will stand out during the cooking process.

Pour granulated sugar to the fruit, hold for forty minutes on low heat. Drain the water from the nuts and add them to the sweet mass. Mix well and wait until it boils. Cook for another twenty minutes. Roll a treat from plums with nuts into half-liter jars.

Plum jam with orange

If you add an orange to the plums, the jam will turn out to be simply delicious. In winter, it will help you bring back a piece of summer. The sweetness will be endowed with a light plum sourness and a pleasant orange flavor. And so that the jam does not change color during cooking, it is advisable to stir it with a wooden spoon or spatula.

Citric acid will help protect the delicacy from sugaring. It must be added at the rate of - a teaspoon per kilo granulated sugar. So here it is: plum jam with orange, the most delicious recipe with a minimum number of ingredients:

  • Plums - 3 kilograms;
  • Oranges - 3 things;
  • Sugar - 3 kilograms.

Sort the plums from debris, as well as rotten and crushed fruits. Wash them and put them in a colander so that the excess liquid is completely drained. Remove the skin from the plums and remove the pits. If the skin is not removed in advance, then during cooking it will separate itself and this will ruin the whole look of the jam.

We collect the zest from oranges in a cup, we will need it. Alternatively, you can use a fine grater for this. Slices of pulp must also be cleaned of white partitions. White films give the jam a characteristic bitterness, and we absolutely do not need this.

Put the plums in a saucepan, add the chopped zest to it and orange slices. Sprinkle with sugar and leave for a while. The sugar should dissolve and the fruit should release the juice.

Put the pot on medium heat, bring to a boil and then reduce the gas to minimum. Boil for fifteen minutes, stirring occasionally, and do not forget to remove the foam.

Remove the saucepan from the stove and let cool to room temperature. Then bring to a boil again and cook for fifteen minutes, periodically removing the foam. Sweet tooth is ready to squeal with delight!

Spread out finished mass in sterilized jars and roll up with a key. Plum jam with orange flavor ready!

Plum and apple jam for the winter - a simple recipe

The difference between jam and jam is that fruits remain in pieces in jam, and in jam they are completely boiled. This sweet mass is easy to spread on pastries or add to seagulls. An excellent jam is obtained if you use overripe fruit.

Components:

  • Plums - 2 kilograms;
  • Apples - 2 kilograms;
  • Sugar - 4 kilograms.

Cut the plums in half and remove the pits. Put the fruit in a saucepan and sprinkle with half of the prepared granulated sugar. Leave it like this for sixty minutes so that the plums release their juice.

After that, put on medium gas and cook for half an hour. If a little juice stands out, just add a little water. Switch off after 30 minutes and leave to cool for a couple of hours.

Peel the apples, remove the core and cut into slices. Add apple slices to plums and sprinkle with the remaining mass of sugar. Mix well.

Fruits should be cooked for no more than half an hour. Stir them and make sure they don't burn. Remove foam regularly. We put the finished sweet mass in a blender, beat, put it back into the pan and put it on the stove again. As soon as it boils, the jam from plums and apples can be considered ready. It remains to roll up for the winter.

Plum jam - a recipe for a slow cooker

Making jam in a slow cooker is the easiest and easiest option that you can imagine. Modern kitchen equipment allows you to cook plum jam in a slow cooker with a traditional taste, but it will take much less time to prepare. Yes, and you don't have to worry about the syrup burning.

Components:

  • Plums - 4 kilograms;
  • Sugar - 4 kilograms.

Sort the plums from small debris and leaves, wash well. Only whole fruits should remain, without splits and dents. Cut the fruit in half and remove the seeds. Then put the plums in a slow cooker and sprinkle with granulated sugar. Select the mode called "Extinguishing", and set the cooking time to 60 minutes.

Don't forget to cover the multicooker lid, and go about your business. At the indicated hour, you can completely forget about jam. There is no need to stir the jam. And after an hour, plum jam in a slow cooker can be poured into jars and rolled up with a key.

Plum is delicious, fragrant and useful fruit. To in winter evenings there was something to eat, 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:

Cooking:

  1. If you want to make jam, not jam, choose under ripe 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

At yellow fruits 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.

Preparing plum jam classic recipe or by supplementing it with other products, you can create unique desserts for winter!

Probably every experienced hostess knows how to make plum jam. This delicious fruit grows almost everywhere, so in any house on the shelves with blanks for the winter there are a couple of jars of such canned plum delicacy. If you cook this jam during the plum ripening season, which falls in the middle of summer, then in the cold season you will provide yourself vitamin dessert beneficial effect on the entire body. Yes, it will help:

  • improve the functioning of the gastrointestinal tract;
  • improve digestion;
  • strengthen blood vessels;
  • normalize the condition of the skin;
  • remove excess salt from the body;
  • cope with anemia;
  • overcome stress;
  • bring the pressure back to normal.

Delicious plum jam It is obtained both from this fruit alone with sugar, and in combination with a variety of other ingredients, among which all kinds of fruits, berries, wine, nuts or chocolate can be noted. Each recipe for this type of preservation has its own advantages, thanks to which ordinary plum jam will turn into a real one. cooking masterpiece with unsurpassed taste characteristics and enticing aroma.

10 plum jam recipes

Recipe 1. Classic Plum Jam

Ingredients: 1100 g plums, 1100 g sugar, 115 ml water.

We wash the plums, selecting dense fruits for canning medium degree maturity. We divide in half. We take out the bones. In a pot with non-stick coating or enameled container pour sugar. Fill with water. With slow heating and constant stirring, dissolve the sugar. Add syrup to plums. We stand a couple of hours to highlight required amount plum juice. Boil quickly for a couple of minutes. We leave the fruits for impregnation for 9 hours. Heat up again and cook for 3 minutes. We repeat the cooking procedure twice more with breaks for cooling in 2-3 hours. The third approach is carried out, slowly boiling, until thickened. Packed in sterile glass container. We cork.

Recipe 2. Plum jam

Ingredients: 1080 g plums, 1400 g sugar.

My plums, removing the stalks. Pour onto a paper-lined surface. Let the fruit dry. Making longitudinal incisions, we extract the bones. large plums cut into quarters. In a deep bowl, mix plums and sugar. Set aside for a couple of hours, during which the juice should stand out. We quickly warm up the fruit mass. Boil for 5 minutes, stirring all the time. Periodically remove the foam from its surface. Cool the contents of the container. Reheat, boil for 1 minute. We lay out in a prepared, washed and sterilized container. We store it in cool place.

Recipe 3. Seedless Plum Jam

Ingredients: 960 g plums, 960 g sugar, 45 g lemon, 3 g cinnamon.

We wash the plums. We clean them from bones and peel, cutting in half. We transfer to the thick-bottomed enamel pan, sprinkle with sugar. We stand the night. Sprinkle with cinnamon. We heat and slowly boil for 11 minutes. We remove the resulting foam. Cool completely. We warm up again. Cook for 11 minutes. Repeat the cooling and cooking procedure again. Wash the lemon thoroughly. We cut, without removing the peel, into small pieces, removing the bones in the process. We fall asleep chopped citrus, boil for 10 minutes. We shift the jam into jars, which should be sterilized in advance. We clog. We put it down the neck, slowly cool it, wrapping it in a blanket.

Recipe 4. Plum jam in a slow cooker

Ingredients: 900 g of ripe plums, 750 g of sugar, 9 g of ginger root, 50 ml of water.

My plums, removing unripe and spoiled fruits. Leave to dry completely on a paper towel. We divide each plum in half, take out the seeds. We lay the prepared fruits in the bowl from the multicooker. We add water. We set the mode "Frying", 7 minutes. Cooking plums with closed lid. We shift the softened plums with the allocated juice into a bowl. Beat with an immersion blender, turning the mass into a puree state. In the absence of a blender, you can use a metal sieve to grind plums. We clean the ginger root, rub it, pour it into plum puree. We fall asleep sugar. We stir. We turn on the “Cooking” or “Steaming” mode, 25 minutes. Bring to a boil, remove the foam that appears. Cook with the lid open, stirring constantly. Spill in sterile jars, close with plastic lids, under which we store the jam in the cold, or we seal it hermetically.

Recipe 5. Yellow Plum Jam

Ingredients: 1100 g yellow plums, 1650 g sugar, 640 ml water.

We wash the plums, choosing ripe fruits suitable for canning. We allow the liquid remaining after washing to drain from the surface of the drain. In each of them we make several punctures using a fork or skewer. Place in an enameled bowl. Separately, we make syrup by boiling sugar for a couple of minutes in water until it is completely dissolved. Pour boiling syrup over prepared plums. We insist for a day. We decant the liquid, boil it without fruits. We pour it into the plums, we stand again for a day. Then we warm up the entire contents of the container, stirring. Boil until thick, regularly removing foam. Pour plum jam into a sterile container.

Recipe 6. Jam from plums and apples

Ingredients: 970 g plums, 1060 g apples, 1640 g sugar, 110 ml water, ½ tsp. citric acid.

Wash fruits thoroughly. We clean the plums from the stones, dividing each of them in half. We cut the apples into medium-sized slices, removing the core and twigs in the process. We put a mixture of chopped fruits in a dish suitable for cooking jam - a wide basin or a thick-bottomed pan. Mix in a separate container hot water with granulated sugar. Boil until the latter is completely dissolved, stirring. Pour the resulting syrup into the plum-apple mass. We warm up. Boil for 10 minutes with regular stirring. We remove the foam, cool for 4.5 hours. We repeat this procedure three times. At the end of the third stage of cooking, add citric acid. Boil for about 5 minutes. Seal tightly in sterile jars.

Recipe 7. Plum Jam with Nuts

Ingredients: 980 g Hungarian plums, 240 g walnuts, 810 ml of water, 980 g of sugar, 65 g of lemon, 10 g of vanilla sugar, 5 g of soda.

We rinse the plums. Dissolve baking soda in a liter of water. Dip into the plum solution. After two minutes, drain the liquid, wash the fruits. We insert a skewer or a long stick into the place where the stalk is attached, press it so that the bone comes out from the other end. We clean the nuts, cut the core into 2-3 parts. Gently place a piece of walnut inside each plum. In a wide basin, mix water with granulated sugar. We dissolve the latter by heating the contents of the container. Cool slightly. Add stuffed plums. Boil for about 15 minutes, stirring. Squeeze the lemon juice into the plum mass. We fall asleep vanilla sugar. Boil until thick. Cover the container with a slightly damp towel. We pour into jars in a couple of hours.

Recipe 8. Plum jam with cocoa

Ingredients: 3800 g plums, 1900 g sugar, 75 g cocoa, 5 g vanillin.

We wash the plums. We're squeezing water. We lay out the fruits on a paper towel, wait until they dry. Split in half, removing the bones. Place the plums in a container for making jam. Sprinkle 950 g of sugar. Mix carefully. Keep in the cold for a day. We fall asleep the remaining components: vanillin, 950 g of granulated sugar, cocoa. Stir while heating slowly. Boil for about 45-60 minutes, depending on the degree of ripeness of the plums. If the fruits are hard, unripe, cook them for an hour. Transfer the thickened dessert to sterile glass jars. Roll up.

Recipe 9. Plum jam slices

Ingredients: 960 g plums, 960 g sugar, 190 ml water, 5 g soda, 20 g orange peel, water for soaking.

Soak the washed plums in a soda solution for 2 minutes. To prepare the latter, sprinkle soda in a liter of cool water, mix until dissolved. We take out the plums, carefully wash off the remnants of the solution from their surface. We divide the fruits in two, splitting them with our hands or with a sharp knife. We take out the bones. In a wide enameled bowl, mix water with sugar. We dissolve it when the mass is heated. Fall asleep slices of plums. We set aside the container after boiling, stand without heating for 11 hours. The second stage of cooking is carried out within 2 minutes from the moment of boiling. We stir infrequently and very carefully, without damaging the integrity of the slices. Let the dessert cool for 10 hours. From a well-washed citrus, remove the yellow zest in an amount of 20 grams. Cut into thin strips. Pour the zest into the plum mass. Slowly boil the dish for about 12 minutes. We remove the foam. Transfer to washed sterile jars. We store under polyethylene lids, placing the container in a cold place, or tightly rolled up.

Recipe 10. Plum jam with wine and spices

Ingredients: 4900 g plums, 2100 g sugar, 390 ml white wine, 4 g cinnamon, 1 g cardamom, 40 g almonds.

We wash the plums, split them in half. We clean the fruits from the seeds. In a bowl suitable for cooking jam, place the halves of the plums. Sprinkle with sugar. We insist about 12 hours. Pour in a lot of wine. Sprinkle with cinnamon. We crush the cardamom grains, add to the plum mass. Stir while heating slowly. Boil until the syrup thickens. Almonds, if desired, crush or leave the nuts whole. We add almonds to the dessert 7 minutes before the end of cooking. We pack in sterile small jars. We keep cold.


Preparing plum jam for the winter is quite simple. Following detailed instructions, which are in every recipe, even a beginner can easily cope with this task. When cooking plum treats, the following tips will come in handy:

  1. To prepare jam slices, you need to pay Special attention selection of plum varieties. They should easily separate from the bones. For these purposes, the varieties "Hungarian", "Renklod" are excellent.
  2. Any medium-sized plums are prepared as a whole, including yellow ones. Before cooking, it is recommended to pierce them with a fork or skewer for the best impregnation syrup.
  3. You can remove the stones from the plums without splitting them in two. To do this, a stick is inserted into the place where the stalk is attached and the bone is pushed through.
  4. In order for the fruits to maintain their integrity during cooking, they are placed in soda solution for a couple of minutes and then rinse thoroughly.
  5. If the plums have a dense crust that can burst during cooking and break the integrity plum slices, fruits are recommended to be pre-blanched for 2 minutes and immediately rinsed with cold water.

Often used as a filling for various pastries, because whole slices look very appetizing in pies, casseroles, pancakes and muffins. delicious treat practically devoid of contraindications suitable for children's and adult diets. Such preparation for the winter will allow you to preserve delicate fruits throughout the year, fill them with aromas of spices, add spicy notes chocolate or wine. The combination of plums with other fruits perfectly diversifies this dessert, will allow you to show maximum imagination when preparing vitamin fruit and berry dishes.

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