Seedless plum jam recipe. Aromatic plum jam

Hello guests and blog subscribers!

Today we will learn how to cook pitted plum jam. Surprised? Completely forgot about him, twirled. But the season of this berry is in full swing, and someone is already ending. Tell me, do you like this delicacy? Oh yeah! And I also prefer to prepare it for future use in order to enjoy a cool taste and aroma on a cold winter evening.

Usually in our family such a treat is made in large quantities, so several are used at once. simple recipes. I also like to add additionally other fruits or berries, and even walnuts to make it look royal.

I know there are other recipes for chocolate plum jam- and it's insanely delicious. This year she has already made such a masterpiece and it came out even thicker. It turned out what I needed, my people liked it so much that there is not a spoon in the refrigerator anymore.

There are a lot of plum varieties, the most common is black (blue) or white look. However, from yellow berries they also make blanks using wild or garden cherry plum. In any case, it comes out great. And immediately a childish riddle comes to mind. Remember how they said: "Blue uniform, yellow lining, and sweet in the middle."

I hope that with this selection you will undoubtedly succeed and you will definitely arrange fun gatherings with friends or relatives. Agree it's great when there is something to treat. And besides all this, you can generally arrange an evening of tastings, put in several vases different treats, for example jam, or, and then sit and guess. I think that no one will get tired of such an idea, and it will be received with a bang.

Well, let's get to work, choose your favorite cooking method and run to the kitchen to create.

Let's start in order with the most famous option that everyone loves. And in most cases, they cook according to it. Although you can cook for five minutes, because it is faster and healthier. You will need any domestic plum, any variety, blue or for example yellow. And there, what will be your flight of fancy, then you can add, for example, lemon and even ginger.

But, it is still recommended to start if you have little experience with simpler cooking recipes that will be clear to everyone and even beginners. This method of cooking is interesting in that the seeds are removed from the berries, but not thrown away, they are split and the nucleoli are used. Yes, this is such a waste-free production.

But, if you have very little time, you can add Walnut, peanuts or do without any additives.

A royal dessert with just such ingredients, isn't it? So, think for yourself, as you please, and do so. In any case, the treat will come out chic, and with this instruction and in general you will figure it out in no time.

We will need:

plum firm and not overripe - 1 kg
granulated sugar - 3 tbsp.
lemon juice- 1 tbsp

Stages:

1. Take the "funny balls" and rinse them in running water. Then blot them with a paper towel.

2. Using a sharp knife, cut each plum in half, and at the same time carefully remove the stone.

3. To extract the juice, mix the pieces with sugar. Leave to stand in the cup for half an hour or about 1 hour.

4. In the meantime, call your husband and give him a task. So that he, with the help of a hammer, splits your bones and takes out the nucleoli from them.

5. As soon as the time is up, put the bowl with the plum on the stove to boil, as the mass begins to boil, reduce the heat and simmer while stirring for 15 minutes. And then add the kernels and lemon juice so that the consistency of the jam becomes denser. That's the whole secret. Cook for another 5-10 minutes. And then remove it in jars and twist the lids tightly and tightly.

Necessarily glassware and sterilize the lids in your favorite way.

Keep such a treat for a long time if you cook it correctly and put it in a cool, not sunny place. Good luck!

How to cook thick pitted plum jam

I think that apart from desired consistency you still always want such a result, so that the jam turns out to be more fortified. I propose this time to add ginger, which will help in winter to cope with infectious and viral diseases. Eat a couple of spoons and all the ailment, as if by hand.

Ginger will be used grated, you can add a little more or less. See how much you love him. In addition to everything, for spices, you can also add cloves or cinnamon, it will also come out an excellent combination.

The cooking technology is different from the previous one. As you can see, there is water in the composition, which means that sugar syrup will turn out, and the plum will be boiled in own juice. Cool!

We will need:

plum - 1.3 kg
ginger - 1 tbsp
water - 2 tbsp
granulated sugar - 3 tbsp.
cinnamon or cloves - optional

Stages:

1. Start, as in the first option, with the processing of berries, wash them. And then, either with your hands, if it is convenient to do this, or with a knife, open the berries into halves. Take out the bone.

2. Slice the fruit, but do not grind too much.

3. It is better to grate ginger on a fine grater, so it will better give its flavor.

4. Put sugar in a saucepan, pour in water, grated ginger and the ready-made chopped berries themselves. Turn on the stove and bring the mixture to a boil. Do not make the fire too strong, but rather set medium mode plates. Cook for half an hour, or a little longer, depending on what consistency you are pursuing.

In any case, after cooling, any berry jam gets thicker.

Pour hot into clean glass bottles and seal iron lids. As you can see, the mixture came out puree, and very attractive. Similar to jam or confiture. All because the plum was cut into pieces. Bon appetit!

Plum Five Minute - You'll Lick Your Fingers Recipe

I think it's right sweet dessert you can give a try and little rascals. Let them taste and rate.

This option is characterized by the fact that it is very fast, in just a couple of minutes, you will achieve and already see the result. You just have to wait until the jam cools down.

We will need:

plums - around 600 g
sugar - 2 tbsp.
water - 1 tbsp.

Stages:

1. For the convenience of washing fruits, take a colander. Rinse fruit in it.

2. As you might have guessed, cut the berries in half. And eat the bones.

3. Now fill the prepared products with plain raw water and bring the mixture to a boil. So that the plum begins to give its own juice. Put sugar and stir in this sweet caramel.

4. Now the most important thing, cook for 5 minutes over medium heat, and then turn off and pour into jars.

5. As you can see, you don’t even need to make several passes here, as we did when we cooked, for example, or.

Plum jam with slices and walnuts

Oh my god what a miracle! Yes, it’s just divine, what you say and you won’t find words. You can only imagine the taste of this treat. And if you try it at least once, you won’t be able to tear yourself away at all, in years everything will disappear from the jar. You will have to lick your fingers and ask for more supplements. But, of course, it's good when everything is in moderation.

Of course, you should tinker with it, it is cooked for three days, but it's worth it. Well, take my word for it. And to make it easier for you to understand everything, I suggest watching one movie from the YouTube channel and learning this culinary art together with Nadezhda.

Thick pitted jam from yellow plums (cherry plum) - the most delicious recipe

I didn’t think at all that cherry plum is a plum, I thought this name refers to something else, but as it turned out, I was wrong. In general, besides this berry, grapes also turned out to be at hand, I decided to combine these two components together. But, if you do not have it, then do not be discouraged, just do not add it here.

Take the proportions of berries 1 to 1. And the same amount of sugar, in the same ratio, that is, 1 kg of fruit in general accounts for 1 kg of sugar.

But, of course, it’s better if you get it, because just imagine how beautiful it is when two flavors of summer and two colors, yellow and green, are combined in one dish at once.

We will need:

grapes (preferably seedless) - 500 g
yellow cherry plum - 500 g
sugar - 1 kg

Stages:

1. Take grapes and cherry plum, rinse and remove the bones from both ingredients, if any. Cherry plum is recommended to be cut into slices. Sprinkle with sugar, wow, I would not have resisted and would have screwed up a couple of spoons. I did it, how about you?

2. Stir and let the berries stand in their own juice, the sugar grains will gradually begin to dissolve themselves. Well, then I think you yourself already know what to do with them. Put the cup on the stove and let the mass boil over low heat. As soon as all the foam is removed, turn it off immediately. Let cool until room temperature. Then repeat the procedure one more time and, while hot, disassemble the sweet food into jars.

3. These funny blanks await you at the exit. You can even take it with you as a gift when you go to visit. Keep such a charm on an insulated balcony during the cold season or in the cellar. Bon appetit!

Delicious jam from apples and plums for the winter (recipe in a slow cooker)

Do you want the treat to come out even more tender and have a sour note? Then at the very peak of autumn, when you already have your ranetki or garden apples, you can easily cook for example). And of course, cook jam from these two fruits. Yes, not simple, but in a miracle device called a slow cooker.

In it, the whole process is certainly faster, and the bowl itself allows you to do it in large quantities. After all, her sides are high. The main thing is to determine the desired mode and you will not keep yourself waiting, once and everything is ready. Let's get on with this now. And in a moment you will be sitting and eating an apple-plum treat.

We will need:

apples - 400 g
cherry plum or plum - 200 g
sugar - 500 g

Stages:

1. So, wash all the fruits and chop the plums and apples into small pieces. Of course, remove everything unnecessary, ponytails, seeds or bones.

2. Now take the granulated sugar and mix it with the ingredients. Leave the bowl warm for 9 hours so that the sugar is almost all melted.

And if you want spice, you can add another 1 tablespoon of lemon juice here or use lime juice.

3. After the fruits have given their juice and soaked, mixed their charms completely in one bowl, transfer the mixture to the slow cooker. Close the lid and select correct mode, this is Quenching. Set the temperature to 20 minutes.

After the specified time, turn off the appliance and let the mass cool completely, and then do the same work again. Simmer for 20 minutes.

Plum in chocolate with cocoa and butter

In general, you haven’t eaten this for sure yet, or maybe you tried it, but didn’t understand that such a creation can be cooked right at home. Such a chocolate yummy has a creamy texture and generally resembles Nutella to many. I don’t even know why, the taste is completely different.

And to make it even richer in taste, I suggest adding chopped nuts or almonds. Oh, and the gourmet will come out, well, hold on!

We will need:

Plum - 0.5 kg (weight is indicated without pits)
Sugar - 0.250 g
Peanuts - 100 g
Butter - 50 g
Natural cocoa powder in a pack - 35 g

Stages:

1. Begin the work by thoroughly washing the fruits, while removing the seeds from inside.

2. After that, take a meat grinder or blender and make a puree or a porridge-like mixture, so to speak.

3. Now place this plum jam in a multicooker cup or place on the stove. If you use a slow cooker, then select the Quenching mode and cook for 20 minutes, and if you use a stove, then also cook for about 20 minutes after active bubbling.

In the meantime, sterilize the dishes in which you will put the blanks.

4. Take a cup and pour sugar and cocoa powder into it. Stir. Grind the nuts not very finely, but not coarsely.

5. As soon as the multitool rings, open the lid, pour out the chocolate mixture and keep stirring until a homogeneous consistency. Then again on the Simmer mode, cook for 5 minutes (or do this procedure on the stove).

After the required time has elapsed, add ground nuts and stir.

6. Follow up with a piece butter room temperature. It is it that will give a certain fat content in this dish and that special consistency that everyone is chasing. Stir and wait for it to melt completely. Place in clean jars and cover with lids.

7. Keep such a charm strictly in the refrigerator, it won’t stay there for a long time, it will be eaten faster than you think!

How to cook plum jam with orange

I read one option with the addition of citrus fruits, I wanted to make sure that the berries remained intact, well, this is not possible to achieve, as I understand it. Didn't find anything like it.

A feature of this recipe is that the plum will be peeled in it, that is, it will be without a skin.

An orange is taken here, from which you will need pulp and zest. Imagine how fragrant and cool it will be.

We will need:

plum - 1000 g
orange - 1 pc.
sugar - 1000 g

Stages:

1. Wash the plum well and then remove the skin from it along with the seeds.

2. Pour boiling water over the orange, and then grate the zest on a fine grater.

3. Chop the pulp of an orange small pieces, and those white streaks that are always removed.

4. Combine all the ingredients obtained in one container, add granulated sugar and leave for 1-2 hours until the juice is released.

5. Next, put the pan on the stove, select the maximum heat and simmer until active seething, then select the medium stove mode and continue cooking for 15 minutes. Turn off and leave to stand and sweat until the mass has completely cooled.

Boil in 2 passes, that is, after the jam has cooled down, put it on the stove again and cook for 15 minutes, after boiling over medium heat.

6. And immediately, in a form that has not yet cooled down, distribute into jars, tighten the lids. Do not forget to remove the foam if necessary. Good luck in your new endeavors!

A simple jam recipe for a lazy housewife

Well, at home, the cooking process is not so complicated, but it often raises doubts and indignation, and suddenly something doesn’t work out. In such a case, there is an option that will help out. It was created specifically for those who do not like culinary business, but still want to please their loved ones and relatives.

I propose to boil the berries in sugar syrup. It will turn out very cool, you will get as if caramel, in which the real “beauty” bathes. Isn't it the original presentation?

I'm shocked! And most importantly, this masterpiece is cooked in the oven, and not on the stove or pan.

We will need:

plum or cherry plum - 0.5 kg
granulated sugar - 6-7 tbsp
vegetable oil - 2 tbsp

Stages:

1. So, sort the berries, discard the fruits that are too soft and unsuitable for food. Wash and cut into halves, while removing the bones.

Pour into a ceramic mold vegetable oil without smell. And then sprinkle it with sugar in a thin layer. Lay out the plum halves, skin side down. And dust again with sugar.

2. Now put the mold in the oven and bake for 40 minutes, the temperature should be 180 degrees.

3. After that, pull out and close the workpiece hermetically. Wrap under a blanket, let it cool completely and take it to the cellar after 24 hours.

Homemade pitted plum jam

Well, in conclusion, I want to please you with another video from the YouTube channel. Maybe you want to make your friendly family Precisely confiture from plums. Well, with such instructions, you will definitely succeed.

That's all for me, ladies and gentlemen. I hope you understand that making plum jam is very simple, and most importantly, that any beginner can handle this task. Boil it without pits, because it’s still more reliable, and you don’t have to worry that acid will be released, which can only harm your health. Well, if you still don’t want to, then expect my next new article on this topic.

Good luck to everyone and see you soon! Have time, because soon ... it will already be a severe cold. Bye everyone!

Autumn is perhaps the most important season in the life of a real hostess. Vegetables, fruits, fruits and berries grown / bought on the market require processing and harvesting for the winter. Plum trees growing in a summer cottage or in a garden usually delight with a good harvest. The most popular way to prepare plums is to make jam. Below is a selection of simple and original recipes that will surprise even experienced chefs.

Thick jam with pitted plum slices for the winter - step by step photo recipe

Everyone knows the three main ways winter conservation plums: compote, dried (prunes), and jam (jam). Let's go for the jam. It would seem, what is difficult? I mixed the fruits with sugar, boiled and poured into jars. Why, then, does the taste and texture differ for different housewives? We will cook transparent jam With thick syrup and dense fruit texture.

What is the secret of the recipe?

with minimal stirring, the fruits remain dense and do not fall apart
due to the addition of citric acid, the syrup is transparent
a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

Plum dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
Sugar: 1 kg
Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice

Cooking instructions

How to make Yellow Plum Jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, texture of the pulp and, most importantly, taste. yellow plums sweeter, juicier, well suited for cooking jams, marmalades and marmalades.

Ingredients:

plum fruit yellow color- 1 kg.
Granulated sugar - 1 kg.

Action algorithm:

Cooking begins with the harvest. Then the plums need to be sorted out, the wormy, darkened, rotten fruits removed. Rinse. Leave for a while to dry.
According to this recipe, jam is cooked without pits, so each plum is divided, and the pit is discarded.
Place the fruits in a container in which the jam will be prepared. Spread plums in layers, pouring each of them granulated sugar.
Leave for a while so that the plums release juice, which, mixed with sugar, forms a delicious syrup.
Plum jam by classical technology cooked in several stages. When there is enough syrup, you need to gently mix the plums. Put on fire.
After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain whole, but are soaked in syrup.
Pack the finished jam in small glass containers. Cork.

Cold snowy winter jar of solar golden jam, open for tea, will warm both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today you can equally meet the names "Eel" and "Hungarian", fruits of small size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

Plum "Eel" - 1 kg, weight pure product seedless.
Granulated sugar - 800 gr.
Filtered water - 100 ml.

Action algorithm:

At the first stage, sort the plums, wash, peel.
Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
Pour hot syrup over plums. Now put the fruit to boil. At first, the fire is strong, after boiling - the smallest. Boil for half an hour.
Endure several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
Sterilize containers and lids, package the finished jam.
Cork. Cover with a warm blanket/plaid for extra sterilization.

Fragrant, thick, dark red jam will be the most the best treat for winter teas.

The easiest and fastest recipe for Pyatiminutka plum jam

Classical technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of the living housewives does not allow "to stretch the pleasure." Recipes for making jam using accelerated technology come to the rescue, they are called "five minutes", although sometimes it still takes a little more time.

Ingredients:

Plum "Hungarian" - 1 kg.
Granulated sugar - 1 kg.
Water - 50-70 ml.

Action algorithm:

Sort the plums, cut off the darkened places, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the soaking process with syrup).
Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
Start the cooking process, first on medium heat. As soon as jam will do by the time of boiling, the fire must be reduced to the smallest, kept hot for 5-7 minutes. The resulting foam must be removed.
During this time, prepare glass containers with a volume of 0.5–0.3 liters, be sure to sterilize containers and lids.
It is necessary to pack plum jam hot, it is desirable that the containers are hot (but dry).
You can cork with tin, pre-sterilized lids.

Additionally, cover with a blanket / blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but fragrant and tasty.

How to cook plum jam with a stone

Plum jam with a bone - quite popular product, housewives go for it in order to save time. The second moment - gives bones ready-made jam extraordinary taste.

Ingredients:

Plum "Hungarian" - 1 kg.
Granulated sugar - 6 tbsp.
Water - 4 tbsp.

Action algorithm:

Sort and rinse plums. Prick each with a fork so that the syrup penetrates faster.
Place fruit in a deep bowl. Fill with water (optional). Bring to a boil, blanch for three to five minutes.
Strain plums, water plum juice pour into another bowl. Add sugar there, stirring, boil the syrup.
Pour blanched fruits with ready syrup. Endure 4 hours.
Bring almost to a boil. Leave again, this time for 12 hours.
After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
Packing such jam is necessary in sterilized containers. Cork, preferably with tin lids.

Plums retain their shape, but become transparent, a beautiful honey hue.

Plum and apple jam recipe

Usually, gardens delight with the simultaneous harvest of plums and apples, this is a kind of hint to the hostess that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

Sour apples - 1 kg.
Plum dark blue - 1 kg.
Granulated sugar - 0.8 kg.
Filtered water - 100 ml.
Citric acid - ½ tsp.

Action algorithm:

The process, according to tradition, begins with washing, sorting the fruits.
Then divide the plums into 2 halves, remove the stone. Cut the apples into 6-8 pieces, also remove the "tail", seeds.
Prepare syrup from water and sugar.
Mix plums and apples so that they are evenly distributed among themselves. Pour in hot syrup.
Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, hold for 4 hours.
On last step brews add citric acid you can dilute it with a little water. Cook for a quarter of an hour.
Pack in sterilized containers.

Properly cooked jam from apples and plums turns out to be homogeneous, thick. It is suitable for tea drinking and for making pies.

Harvesting for the winter - jam from plums and pears

At apple plum jam There is worthy competitor- jam from pears and plums. Pears make plum jam less acidic and thicker.

Ingredients:

Plum "Eel" - 0.5 kg. (seedless)
Pear - 0.5 kg.
Granulated sugar - 0.8 kg.
Water - 200 ml.

Action algorithm:

Rinse pears and plums. Cut the stems off the pears and remove the seeds, and the pits off the plums.
Pears cut into small slices, plums into 4-6 parts (depending on size). You can proceed, in fact, to cooking jam.
Prepare syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar dissolves.
Put only pears in the container, they need more time to cook, pour the fruits with hot syrup. Keep on low heat for 20 minutes. Foam, if it appears, remove. During this time, pear plates will be saturated with syrup and become transparent.
Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
Sterilize containers and lids, lay out hot, seal.

Pear and plum jam will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is next recipe, where instead of traditional apples or pears, plums will be accompanied by oranges.

Ingredients:

Plum "Hungarian" -1.5 kg.
Granulated sugar - 1.5 kg (or slightly less).
orange juice from fresh fruit- 400 ml.
Orange zest - 2 tsp

Action algorithm:

Stage one - inspect the plums, sort out, remove bad fruits, remove the seeds.
The second step is to make juice from oranges.
Plums shift into a container for cooking, pour orange juice.
Boil for 20 minutes after boiling. Drain in a colander, drain the orange-plum juice.
Add sugar to it. Boil to obtain a fragrant syrup.
Pour plums again, add orange zest. Continue the cooking process.
Check readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves will be completely immersed in syrup.
Fill sterilized containers with jam. Cork with the same lids.

When tasting jam from plums and oranges, a stunning citrus aroma, slight sourness and an unusual color are guaranteed.

How to make Lemon Plum Jam

Many plum jam recipes suggest adding citrus or citric acid, which aids in the canning process and long-term storage. Lemons are just the fruits that go well with plums.

Ingredients:

Plums - 1 kg.
Granulated sugar - 0.8 kg.
Lemon - 1 pc. (small size).

Action algorithm:

To prepare such a jam, it is best to take large plums with blue skin or "Hungarian" fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
Sprinkle with sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
Put the jam from the plums on the fire. Add the lemon zest to the fruits, squeeze the lemon juice here. Boil until the plums are ready, the check is simple - a drop of syrup retains its shape.

Plum jam with a light lemon flavor in winter will remind you of warm, sunny days.

Recipe for a delicious plum jam with cocoa

The following recipe is too original, but incredibly tasty. But plums will not be accompanied by the usual apples, pears, and even non-exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help to radically change both the color and the taste of plum jam.

When cooking this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the “folk”, home control, then the portion of the fruit (respectively, sugar and cocoa) can be increased.

Ingredients:

Plums - 1 kg, already pitted.
Granulated sugar - 1 kg.
Cocoa - 1.5 tbsp. l.
Filtered water - 100 ml.

Action algorithm:

Sort plums. Cut. Throw away the bones.
Sprinkle with sugar, so the plums will release the juice faster.
Endure several hours. Put to boil, pouring in water, adding cocoa and stirring.
First, make the fire strong enough, then reduce to very small.
Cooking time - about an hour, of course, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder can definitely surprise the household with both taste and color!

Plum and cinnamon jam

Ordinary plum jam can change dramatically with just a small serving. oriental spices. A pinch of cinnamon will become a kind of catalyst for turning a banal plum jam into a delicious dessert worthy of decorating a royal table. The hostess who prepared extraordinary dish, you can safely honor the title "Queen of Culinary"

Ingredients:

Plum "Eel" or large with dark blue skin - 1 kg.
Granulated sugar - 1 kg.
Ground cinnamon - 1 tsp

Action algorithm:

Close attention should be paid to plums, to choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Use paper towels to remove excess moisture.
Cut into two pieces with a sharp knife. Throw away the bones.
Transfer the fruits to a saucepan, sprinkling layers of plum halves with sugar.
Remove the saucepan in the cold for 4 hours, so that the plums, under the influence of sugar, let the juice flow.
Cook the jam in two stages. For the first time, stand on fire for a quarter of an hour, stirring all the time and removing the foam that occasionally appears on the surface. Refrigerate for 12 hours.
Start the second stage of cooking by adding cinnamon, mix. Put on fire again.
Double the cooking time. Stir, but very gently so as not to crush the fruit. The syrup should thicken, the plum slices will become soaked in syrup and transparent.

The light aroma of cinnamon will confuse relatives who will expect baking from the hostess, and she will surprise the household by serving plum jam with an unusual taste.

When there are too many things ahead, and each of them is urgent, you need to cook plum jam as quickly as possible, and for this case we offer the most simplified recipe - five-minute jam. To begin, prepare 2 kilos of fruit by washing and removing the pits (sort carefully to reveal wormholes), while dividing each plum in half. You will also need 1 kilo of granulated sugar and 5 grams of vanillin will not hurt. Sugar is dissolved in a liter of boiling water to make a syrup without a single grain.

Further, without removing the sweet mass from the fire, add the halves of the fruit, and now you only need to cook for 5 minutes, and stir so that it does not burn to the walls and to the bottom. Foam also needs to be removed as soon as it appears (this will happen approximately at the fifth minute). Then add vanillin, stir and turn off the gas. Quickly pour the resulting plum jam, while it is still very hot, into pre-sterilized jars. Immediately cover with lids soaked in boiling water and roll up, after which we turn the container upside down and put it under a warm blanket until it cools completely. Five-minute jam is ready for further storage in the pantry or on the mezzanine.

Plum jam five minutes

Another recipe requires a different amount of ingredients; for preservation, you will need 2 kilos of plums and sugar, as well as 400 grams. As original additive cognac will serve in the amount of 4 tablespoons. This time, we immediately cover the halves of selected washed fruits with sugar and put them aside until enough juice stands out. This process will proceed on its own and will not require your attention. In the meantime, chop the nuts and chop the kernels into small pieces. We put the plum with nuts on the gas and bring to a boil, making sure that the sugar dissolves without burning, after which we cook for 5 minutes, pour in the cognac (it can be replaced with liquor) and mix. We fill pre-sterilized jars, close and remove to cool.

And, finally, a similar option, but now with a citrus component. Recipe not required a large number ingredients, enough for 2 kilos of plums to prepare 1.5 kilograms of sugar. And you only need 1 orange. The beginning is the same as in the previous version, that is, you just need to fill the prepared plum with sugar and leave the juice to flow. Next, put on gas and, while the mass boils, grind the orange together with the peel, you can use a knife or on coarse grater. Add citrus pulp with zest to boiling plum jam and keep on fire for 5 minutes, stirring. Pour the hot mass into sterile jars and roll up with boiled lids. Then our five-minute can be put away in the cellar.

It is difficult to call this recipe particularly fast, given that the workpiece will require two stages of keeping at room temperature, but the cooking process itself will take no more than 15 minutes. For 1 kilo of plums you will need the same amount of granulated sugar and 200 grams of water, also have on hand 5 grams of vanillin and 20 - orange peel. To start, stir specified quantity soda in 1 liter of cold water (this amount of liquid is not taken into account in the recipe). Soak the fruits in the resulting solution and hold for only 2 minutes, after which we rinse under running water. Then we divide the plum into halves, removing the seeds.

Pitted plum halves

Knead sugar with water in an enameled container and put on slow fire bringing to a boil to make sweet syrup. A homogeneous solution is formed even before boiling, immediately add the plum and, as soon as seething forms on the surface of the liquid, remove it from the burner, put it aside for 10 hours. Then we put it on the fire again, bring to a boil and cook for 2 minutes, stirring the mass slightly, after which we again remove the infusion for the above period. During this time, we prepare the finely chopped zest and, returning the plum jam to the gas, add the citrus component, heat and boil for 12 minutes, stirring and removing the foam. Now it remains only to place the hot preservation in sterile jars and roll up. The readiness of the jam can be judged by a drop dropped from a spoon onto a blotter - if there is no watery stain, the product can be closed for the winter.

This recipe is also quite simple and will not take you much time, but it will take a little more than 5 minutes, rather about 20. We take a kilogram of plums and granulated sugar, as well as 4 cinnamon sticks, 16-20 dry cloves, 0.5 teaspoon anise and a glass of water. Carefully sort through the fruits, separating the wormy and simply spoiled, wash the rest and divide into halves, removing the seeds. Next, the indicated amount of water must be poured into an enameled container with spices placed in it (it is better to break the cinnamon into pieces) and put on a small fire.

Bring to a boil, boil the spices for 5 minutes, then filter over another container, drain the broth back and add sugar to the same water to get a syrup. You can try to leave the spices in the sweet mass, but in this case you will need to carefully dose the portions put into the jars in the future.. That is, you will have to make sure that only 1 cinnamon stick and no more than 4-5 clove buds get into each glass container. It will be difficult to follow how the anise is distributed, but this spice will most likely be evenly mixed into the mass.

Plum jam with spices

Keep on fire for about 10 minutes to achieve the desired density. Next, lay the plum, stir it thoroughly in syrup and cook for about 5 more minutes, maximum - 7. Now we transfer the hot mass into sterile jars, where you can add a few pieces of cinnamon sticks and a few cloves and anise, boiled earlier in water, if not left them before in syrup. In this case, the spices must first be dipped in boiling water for 1-2 minutes, preferably in a net. We roll it up with boiled lids and put it under the covers to cool for 6-7 hours.

There is a similar recipe, but it requires the addition of wine, and the composition of spices is slightly different. For 5 kilos of plums we take 2.5 kilograms of sugar, 400 milliliters of white semi-sweet wine and 5 grams of cinnamon. You will also need 1 gram of cardamom and 50 grams of peeled almonds. After the halves of the plum sprinkled with sugar are infused for half a day and the juice is released, wine should be poured into the future plum jam and crushed spices should be poured, and then put on gas. It will be useful to put agar-agar and then stir over low heat until it thickens, which will take about 15-20 minutes. Add almonds, cook for another 5 minutes and roll into sterile jars. The taste of the jam will be original, but it will only need to be stored in the cold.

Agar-agar and other thickeners should only be used if you are not cooking, as this method requires constant stirring.

Very original preservation with chocolate

The next plum jam, the recipe of which we want to offer, is by no means a five-minute one, but it is still prepared quite quickly and promises to please you unusual taste. Of the ingredients, you will need the same amount of granulated sugar and 1 bar of dark bitter chocolate weighing 100 grams per 1 kilo of plums, or, as a substitute, 5 tablespoons of cocoa powder.

And if the powder is easier to add, then the tile is preferable due to the fact that it initially has a specific taste, but it will have to be well-frozen in advance, and then grated. Also prepare agar-agar for accelerated thickening of the mass. The first stage of preparation is quite standard, you need to sort out and wash the fruits properly, cut them in half and remove the seeds. Next, we separate half of the sugar and pour it into an enameled container with a blank. We stand up to 6 hours, waiting until a lot of juice accumulates and the sugar begins to dissolve in it, after which we put the dishes on a small fire and add the previously set aside granulated sugar.

Bring to a boil, add agar-agar to the resulting mass with syrup in the proportion of 1 tablespoon per 500 grams of the resulting mixture. After the mass begins to thicken, we take a separate small container, for example, a ladle with a long handle, and melt the chocolate over a small fire. Pour the resulting viscous mass into plum jam. If you have only cocoa, then you need to pour in small portions while stirring so that lumps do not form. At the same time, you can add up to 5 grams of vanillin for more original taste and aroma.

It remains to boil the jam for another 5 minutes and, while it is hot, transfer it to prepared sterile jars, immediately screwing on the screw caps or rolling them with ordinary metal ones using a key. Be sure to boil the lids before using them to twist the preservation, this will save the plum jam from various additives from damage.

Plum jam is very popular during the harvest period. Each housewife tries to stock up on fruit for a long time. This is not surprising, since the plum contains a lot of beneficial enzymes. Thanks to regular use strengthens vascular system, the activity of the gastrointestinal tract and the heart is improving, the arterial pressure. Plum removes excess salt from the body, fights anemia, improves mood. Consider the most popular recipes for treats.

Plum jam: the subtleties of cooking

If the plum has a tough skin, send the fruit to a saucepan and blanch for two minutes. Next, place the fruit in ice water. Such a move will prevent cracking of the fruit in the process. heat treatment.
Choose the right raw materials for cooking treats. Varieties in which the pulp is easily separated from the stone are considered optimal, as a result of which the latter is quickly removed.
If you are making a treat from small specimens, leave them uncut. To keep the fruits in shape, send them for 3-5 minutes in a soda solution, then rinse.
Whole plums should not have wormholes, bruises or cracks. For the best impregnation pierce each fruit with a toothpick. So the syrup will quickly penetrate into the cavity and sweeten the pulp.
If the jam is made from plum halves, remove the stalk and inspect the inside of the fruit. If necessary, scrape off the black spots from the stone with a knife.

Plum jam: a classic recipe

granulated sugar - 1.1 kg.
plum - 1.2 kg.
table water - 120 ml.

Choose in moderation ripe fruit, the plum should not be overripe. Throw the raw material into the sink, rinse well, remove the whitish coating. Carefully cut the plum into 2 parts, remove the stone. Rinse the pulp again.
Take a cooking pot, throw fruits into it, sprinkle with sugar and stir. Add water, send a heat-resistant container to the stove and cook until boiling. Stir constantly to dissolve the sugar.
When this happens, turn off the burner, leave the treat for 3 hours. During this time, the fruit will release juice. Then repeat the heat treatment for 7 minutes.
After this period, remove the container from the heat, leave for 8 hours. Finally, bring the composition to a boil, cook for 10 minutes after the start of boiling. Cool again, pour into jars and seal with tin.

Plum jam in the oven

granulated sugar - 2.4 kg.
plum - 2.2 kg.
table water - 130 gr.

Rinse the plums under the tap, let the liquid drain, then dry each fruit with a towel. Make sure there is no whitish coating. Halve the specimens, pull out the bones.
Prepare a clean and dry baking sheet, place the plum cut side up in it. Pour the contents with water, sprinkle with sugar. Send the baking sheet to an unheated oven, set the temperature to 190-200 degrees.
Simmer the berry for half an hour, stir occasionally. During this time, the plum will let the juice in which the sugar dissolves. Pour the finished composition into sterilized containers or serve after cooling.

ginger root - 2-3 cm.
drinking water - 60 ml.
granulated sugar - 775 gr.
plum - 0.9-0.95 kg.

First, sort through the fruits, excluding all wormy, green, crushed ones. Rinse, put in a colander and let the water drain. When the plum dries, cut it in half, remove the seeds.
Fill the multicooker bowl with 60 ml. water, send the fruits inside. Turn on the "Fry" function for 7 minutes. Close the lid and wait for the program to finish.
During this time, the plum will soften. Now grind the ingredients to a puree state using a blender or a sieve.
Rinse the ginger, peel it, grate it. Stir in plums. Add granulated sugar. Turn on the “Steam cooking” function, cook in a closed slow cooker for a third of an hour.
When the contents begin to boil, remove the foam and open the dishes. Stir the ingredients constantly while waiting for the timer to turn off. Next, sterilize the container, pack the treat in warm containers.

Frozen plum jam with raisins

hazelnut or walnut - 225-230 gr.
freshly ground cinnamon - 3 pinches
fresh-frozen plum - 1.1 kg.
granulated sugar - 940 gr.
large pitted raisins - 100 gr.

Defrost a plum without using the microwave or hot water. Rinse the berry under the tap, remove the seeds. Wash the raisins, soak them in warm water for 25 minutes, then drain the liquid.
Now fry the walnut (hazelnut) in a dry frying pan without oil, heat treatment lasts 7-8 minutes. Cool, peel off the husk. Combine granulated sugar, raisins and plums in one basin, sprinkle with cinnamon.
Put the contents to boil, wait for the particles to dissolve. When the syrup becomes homogeneous, add crushed nuts. Cook the treat after boiling for 8 minutes.
Be sure to get rid of the foam. After the allotted time, remove the delicacy from the fire, leave for 7 hours. Carry out a second heat treatment, then cool the jam directly in the pan. Taste.

water - 400 ml.
granulated sugar - 1.2 kg.
plum - 1 kg.

Choose a small plum for this recipe. Sorting, eliminating all bad instances. Rinse under tap, let dry.
Now start blanching. Pour plain water into a saucepan and bring to a boil. Put the plums in portions in a sieve, hold over the steam for 3-5 minutes.
After heat treatment, immediately send the fruits to cold water. Pierce the raw material with toothpicks, making 4-5 holes.
Prepare cooking utensils. Pour into it 400 ml. drinking water and add sugar. Simmer the contents until the granules are dissolved at low power, stir constantly.
When sugar dissolves, place in sweet base whole plums and let them sit for 6 hours to soak. If the plum is very small, immediately start cooking.
Put enamel pan with the contents on the burner, cook for a third of an hour. Always make sure that the composition does not seethe too intensely. Don't forget to remove the foam.
After heat treatment, let the treat brew for 7-8 hours. Spend again languishing for 20 minutes, then let the delicacy cool. IN last time heat treatment lasts half an hour.
Next, let the jam come to room temperature, pack in dry, clean jars. Carry out capping with parchment or nylon, store in the cold.

Plum jam with cocoa

vanillin - 7 gr.
ripe plum (but not overripe) - 2 kg.
cocoa powder - 90 gr.
granulated sugar - 950 gr.

Elastic, moderately ripe specimens are suitable for preparing delicacies according to this recipe. Rinse them well to remove plaque. Leave to dry on towels, then cut open and discard the pit.
Sprinkle plums with sugar, keep for a day. During this time, the fruit will release juice. After the time has elapsed, sprinkle the composition with vanilla and cocoa powder, mix until there are no lumps.
Move raw material to enamel basin. Cook on low to medium power for 35-45 minutes. Stir constantly, remove foam. Prepare a container for twisting, pour the finished treat.

Plum jam with nuts and lemon

walnut (almond, walnut or hazelnut) - 225 gr.
soda - 6 gr.
table water - 0.8 l.
lemon - 1 pc.
plum - 1 kg.
vanillin - 8 gr.
granulated sugar - 950 gr.

First, sort and rinse the plums. Then dry the fruit, prepare a solution of ordinary water and soda. Place fruits in it, hold for 3 minutes.
Drain the soda liquid, rinse the plum well. Let it dry on a sieve or towels. Remove the stone without cutting the fruit into 2 parts. You can use a skewer or pencil.
Roast whole, peeled nuts in a skillet without adding oil. After 7 minutes, cool, put 1 copy into a whole plum. Separately combine table water and sugar, cook a sweet base.
Let the syrup cool, then send the stuffed plum to it. Set the burner to a minimum, cook the jam in syrup for 15-20 minutes. Stir gently so that the nuts do not fall out.
After a specified period of time, add squeezed and filtered lemon juice, vanilla to the jam. Cook for another third of an hour until signs of density.
After cooking, remove the contents from the heat, cover the dishes with a towel, leave for 2-3 hours. Then package in sterile jars, seal with nylon or parchment.

granulated sugar - 1.6-1.7 kg.
apple (preferably sweet and sour) - 1.1 kg.
citric acid - 4 gr.
plum - 1 kg.
table water - 120 ml.

Rinse the plum well, cut into equal sections to remove the stone. Rinse the apple, do not remove the skin, cut out the middle. Chop with "orange" slices, mix with plums.
Put all the fruits in a basin covered with enamel. Add ½ volume of granulated sugar. Combine the rest with table water and boil the syrup.
Pour plum with apple with sweet boiling base, mix. Let stand 2 hours, then boil the composition for 8 minutes. Constantly stir the contents and remove the foam.
Turn off the heat, let the treat cool for 6 hours. Repeat the heat treatment, increasing the time to 12 minutes. Cool down again.
Now you need to simmer the jam for the third time by adding citric acid. Hot treat packaged perfectly clean banks and immediately corked with tin. After cooling upside down, remove the treat in the cold.

Plum jam with wine and almonds

cardamom - 1 gr.
almonds - 60 gr.
wine (dry white) - 425 ml.
granulated sugar - 2 kg.
plum - 4.7 kg.
chopped cinnamon - 4-5 gr.

Prepare the plum for further manipulations (washing, drying, removing the seeds). Place the fruit in an enamel basin and sprinkle with sugar. Let the mass brew for 11 hours.
After the allotted time, pour in the wine, add the crushed cardamom and cinnamon. Put the container on the burner, cook over low heat until thickened. Do not forget to remove the foam and mix the composition.
Approximately 10 minutes before the end of the languishing process, add the almonds fried in a dry frying pan. Pour the hot mass into clean containers, seal.

Plum jam with orange

sugar sand - 550 gr.
sweet and sour apple - 150 gr.
orange - 150 gr.
plum (preferably yellow) - 600 gr.
whole cinnamon - 1 pod

Wash the plum, cut it into equal parts to make it easier to remove the stone. You can chop the fruit into slices, it all depends on personal preference. Sprinkle with sugar (300 gr.) And knead.
Rinse the citruses, remove the “butts”, chop the fruit with slices along with the zest. Eliminate the seeds, place the oranges on top of the plums. Add another 150 gr. Sahara.
Now prepare the apples, they must be washed, freed from the middle and chopped together with the peel. Add to the previous composition, season with the remaining sugar.
Turn on the fire to a minimum, cook the fruit for 1.5 hours. Stir to avoid burning. Now let the delicacy cool, repeat the hour and a half languishing. Cool down again.
Divide the mass into clean jars. Capping is carried out parchment paper or capron lids. Store in a cold place out of direct sunlight.

Take a closer look at popular recipes treats with the addition of citrus fruits, apples, cocoa powder, ground cinnamon, vanillin. Plum jam is prepared in 2-3 stages. After each heat treatment, it is necessary to let the treat cool down, then send it to languish again. Thus, the fruits are evenly saturated with syrup and do not fall apart.

Video: how to make jam from plums

Pitted Plum Jam "Five Minute" is a very simple recipe and every housewife, even the youngest, will master it. Buy or harvest plums from a tree and make jam. It is very easy to cook it, as the jam is cooked for 5 minutes. The rest of the time, the jam will simply cool down, which means you will have time to do a lot of other things. You don’t have to fiddle with plums for a long time either, just break them into halves. We will use good specimens for jam, and put the wormy ones aside. Thanks to the 5-minute boil, the plum halves will remain whole and the jam will be very attractive. This jam has a lot of advantages, so do not hesitate for a minute, start cooking. And then try to make it delicious.

- 1 kg plums,
- 1 kg of granulated sugar.

Recipe with photo step by step:

Divide washed plums into halves. Thus, we will check them for the absence of worms. And we will also cook jam in slices to make it delicious treat. Plums use any variety, it will be delicious anyway.

Sprinkle the plums with sugar to cover each slice as much as possible. You can, if you have time, fold a layer of plums, and then sprinkle with some sugar. Then again a layer of plums and repeat the powdering with sugar. Thus, the plums are saturated with sugar and let the juice go.

Let the plums with sugar brew overnight. In the morning you will see that the sugar has completely dissolved in the plum juice.

Boil the jam for 5 minutes in three sets. That is, when the jam boils, reduce the heat and simmer for 5 minutes without stirring. Let the plums cool. Then repeat all over again and do this twice.

After boiling the jam for the last, third time, pour it hot into jars.

Roll up the resulting jam with lids until it stops. Put under the "fur coat" to cool. After 4-5 hours, remove the jam to the pantry.

Bon appetit and tea drinking. It is impossible to refuse plum jam, so hot tea you will need. However, a cup of milk will complement plum jam.
Actually there are a lot of good ones.
See them in our selection and be sure to prepare such a wonderful preservation!