Recipe for making plum jam. How to make delicious plum jam for the winter

Good afternoon dear friends. Today I offer you great recipes plum jam. This berry is very often ignored, but plums are simply created for making sweet desserts.

It is not only tasty, but also healthy; it contains such a rare vitamin P, better known as rutin. This vitamin helps normalize arterial pressure, the functioning of the gastrointestinal tract, helps with the functioning of the immune system.

Of course in fresh products There will be more benefits, but you can also get benefits in the cold season. It is enough to properly prepare plums for the winter. You can cook compote, dry the berries or prepare marshmallows, but today we will talk about how to properly prepare tasty and healthy plum jam at home. Today we will talk about some masterpieces of this sweet branch.

In the classic recipe, you only need two main ingredients that can easily be increased or decreased. The main thing is to save correct proportions and then the treat will turn out moderately sweet and very tasty.

Ingredients.

Plum 1 kg.
Sugar 1.5 kg.

Cooking process.

Rinse the collected berries well and remove the seeds. If the berry is large, then the large halves can be divided into further halves. The result is quarters.

Transfer the prepared plum to enamel pan and lightly sprinkle with sugar. Leave for 5-6 hours cool place. I usually start cooking in the evening and leave it overnight.

In the morning I mix it well and put the mixture on the stove. I bring it to a boil, let it boil for 5-7 minutes and turn off the heat completely.

After the mass has cooled to room temperature, I put it on the stove again and bring it to a boil, but do not let it boil. I turn off the heat again and let the jam cool to room temperature.

Before putting the jam on to cook for the third time, I first prepare the jars. I sterilize them over steam and pour boiling water over the lids.

I put the pan with the sweet mixture on the fire, bring it to a boil, lower the heat and cook for 5-7 minutes.

When boiling, foam appears; it must be removed and removed. After cooling, this foam is eaten at the very first cup of tea.

And so the jam boiled for 7 minutes, now it can be put into jars and screwed on with lids.

After the last lid is screwed on, I stack the jars with the lids facing down and cover them with a warm cloth. I leave the jam until it cools completely, only then the cooking process is considered complete.

Five-minute thick jam without seeds

Of course, the entire cooking process takes more than five minutes. They call it five-minute because it needs to be cooked for no more than five minutes. Such a short period heat treatment allows you to save in the product great amount useful substances.

Ingredients.

Plum 1 kg.
Sugar 800 gr.
Water 150 ml.
Citric acid 0.2 teaspoon.

Cooking process.

Pour water into a saucepan or small saucepan and boil. Start adding sugar to hot water. Prepare the syrup while stirring. That is, in 150 ml. You need to dissolve 800 grams of sugar in water. When the syrup is ready, set it aside and let it cool slowly.

While the syrup is cooling, we have time to prepare the plum. It needs to be washed and removed from each bone. This process is quite labor-intensive and requires increased attention. Believe me, it will be very disappointing and painful to stumble upon a bone and break a tooth. Therefore, I treat this process very carefully.

And so the plum is prepared, you need to fill it with syrup and mix well. Leave the berries in the syrup for 3-4 hours. After that, be sure to boil the jam for no more than five minutes. When cooking, remove the foam with a spoon.

When the mass has cooled down well, put the vessel back on the stove and repeat the cooking process. 2 minutes before readiness, add citric acid.

Afterwards you can spread the jam over sterile jars and screw on the lids.

Place the jars upside down and wrap them up. After cooling, transfer to a cool place.

How to make plum jam at home

Ingredients.

Plum 1 kg.
Sugar 1.5 kg.
Pinch citric acid.

Cooking process.

To make jam, it is best to use a slightly overripe one. And rinse the berries well.

Separate the pulp from the pit.

We rub the pulp through a sieve to get rid of the skin. That’s why it’s best to use overripe fruits, as they easily peel off.

Mix the resulting mass with sugar.

Place on the stove and cook over low heat until the sugar is completely dissolved. During the cooking process the mass will begin to thicken. 2 minutes before the end of cooking, add citric acid and stir the future jam well.

Pour the finished product into sterile jars and screw on the lids.

The jam turns out thick, jelly-like and moderately sweet, almost like store-bought jam.

Plum jam slices

Large, strong varieties are best suited for this recipe; the berries will not fall apart, but will remain whole, beautiful and tasty. This is a cross between compote and jam, and the entire preparation process will take only a couple of hours.

Ingredients.

Plum 2 kg.
Sugar 750-800 grams.
Citric acid half a teaspoon.
Water 2 liters.

Cooking process.

So, sort out the plums and rinse them well. You can soak the berries in water for two hours so that they gain more strength.

Cut into two halves and remove the pit.

Sterilize jars and lids. Place plum halves into jars. Try to stack the halves as tightly as possible, but not too tightly. It will be enough just to shake the jar a couple of times so that everything falls into place.

Heat the water and pour into jars, cover with a lid and leave for 20 minutes.

Then pour the water into a saucepan, add sugar and bring it to a boil. Boil the syrup for 5-7 minutes and add citric acid 2 minutes before the end of cooking.

Afterwards, you can pour the syrup back into the jars and screw on the lids.

In winter, plums can be used as a decoration for any dessert, and cakes can be soaked in syrup.

Plum jam in a slow cooker with the addition of cocoa and chocolate

I suggest you cook something very unusual plum jam with the addition of cocoa powder and chocolate. Yes, yes, cocoa and chocolate, you read that right. This may seem strange to you, but there is such a recipe and it is very popular. Try it and I assure you, you and your family will love this treat.

Ingredients.

Plum 2 kg.
Sugar 600 gr.
Cocoa powder 2 tablespoons.
Dark chocolate 60 gr.
Butter 50 gr.
Water 50 ml.

Cooking process.

Wash the berries and remove the seeds. Place in a slow cooker, pour in 50 ml. water, turn on steam mode for 20 minutes.

The plum will boil down by almost half, but you will get a huge amount of liquid.

Blend the hot mixture with a blender until pureed.

Add sugar and stir. We set the multicooker to stewing mode and set the timer for 45-50 minutes.

Chocolate can be broken into small pieces, or you can grate it.

At 25 minutes of simmering, add chocolate and cocoa to the boiling mass. Gently stir with a whisk, close the lid and simmer for the remaining time under the closed lid.

After the readiness signal, open the lid and lay out butter.

Stir the mixture until the butter is completely dissolved and place the resulting plum-chocolate jam into sterile jars and screw the lids on tightly.

From the given amount of ingredients you get 3 floors liter jars jam. And there is still a little left to try.

Sweet dessert with walnuts and cinnamon

Almost every year the world of canning is replenished with new recipes that immediately become mega hits. That's how it is with this new recipe for jam with the addition of walnuts and cinnamon. I suggest you look detailed video a recipe where everything is explained in detail and every step is shown.

This sweetness goes well with sweet pastries. I remember when my mother cooked for us, she often served plum or. And that's all I have for today. Try to cook something from the suggested options and share your impressions and results in the comments. Peace, kindness and delicious food to everyone.

Plum jam is always magical aromatic delicacy. Plum jam never ceases to amaze delicate taste and the refined scent of velvety August - the harvest season. In the climate middle zone The plum does not bring joy every year, but once it is born, there is no end to the abundance and the whole family has to pick it.

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

Filled with the aromas of summer, plum jam is a tasty and traditional winter preparation for central Russia. There are a great many cooking options; every housewife has her own secret. Recipes are passed down from generation to generation - from simple plum jam with and without seeds, to sophisticated ones with the addition of cinnamon, mint and even orange slices!

Seedless plum jam

This recipe can be considered traditional. Preparing seedless plum jam is technologically simple and quick. Because of its speed, it was nicknamed “five-minute.” For this reason, the recipe is most in demand among novice housewives. 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 end result to be not jam, but jam, then you should choose a little for preparation unripe plums. After washing them and removing any leaves, cut the plums into two parts. Remove the seeds and place the pulp in a deep bowl.

Sprinkle the plums with sugar and without stirring, leave it for about half a day. This must be done so that the fruit releases all the liquid and, freed from moisture, acquires a firmer pulp.

Place the plums in a saucepan and place them on the largest burner to sweet mixture boiled faster. When this happens, reduce the gas to its lowest setting and continue cooking for about five minutes.

Remove from the stove and leave to cool. After this, you need to bring it to a boil again and immediately remove it from the heat. Ready jam It is better to roll plums into one and a half liter jars. At this point, the “five-minute” is ready.

Light amber-yellow plum jam

Plums yellow color really have amazing taste. And the beautiful, sunny summer color gives the sweets a magnificent look. Yellow plum jam has a consistency similar to real honey.

The cooking process ensures that the shape of the plum is preserved and does not destroy vitamin complex berries. And thanks to the removed skin, yellow plum jam simply melts on the tongue. But first things first, let’s prepare:

Yellow plums – 3 kilograms;
Sugar – 2.4 kilograms.

In this recipe for yellow plum jam an important condition success is not only removing the pit, but also the skin. There is no reason to worry about wasting time - the skin of a yellow plum is removed very easily, without unnecessary mechanical effort.

Once the fruit is ready, place it in a saucepan and gently mix in granulated sugar, being careful not to crush the pulp.

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

An interesting recipe for plum jam with aromatic spicy seasonings

Do you want to amaze your household with a non-standard but delicious taste of plum delicacy? There is a non-standard recipe! If during cooking, add to plum jam aromatic spices, then it will work out. Components:

Plums – 2.5 kilograms;
Sugar – 2.5 kilograms;
Cloves – 12 pieces;
Cinnamon sticks – 2.5 pieces.

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

Sprinkle the plum slices with granulated sugar. Set aside for an hour - during this time the plums will release juice. An hour later we return and put the pan on low fire. Cook the plum jam uncovered for an hour, remove from the stove and leave to “catch your breath” for 12 hours.

After twelve hours, add spices and return to low heat for half an hour. There is no need to cover the pan 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 will turn out to be oversaturated. Now, with peace of mind, roll it into jars.

Plum jam without seeds

Jam is essentially the same jam. But it has some differences. The 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.

It’s easier to make jam if you choose ripe and fresh ones. ripe fruits. Wash the plums and place in a saucepan. Pour water over the fruit until it completely covers it. Bring the water to a boil, but do not boil the plums. When plums are brought to a boil, the skin will peel off from the fruit.

Cool the plums and remove the pits. Place the pulp in a colander and strain out the juice. Puree the peeled fruits with a blender, transfer to a bowl and sprinkle with sugar.

Place the sweet mass on low gas and simmer for three hours, stirring frequently and periodically skimming off the foam. Before finishing, add citric acid, stir and cook for another five minutes.

It would be better to use half-liter jars for making jam. Which you must remember to sterilize before laying out the finished product plum jam. After rolling, the cans must be placed upside down and wrapped.

Plum jam with cocoa

It is unlikely that anyone can be surprised by the preparation of ordinary plum jam. But, you must admit that few people have tried jam with chocolate. Do you want to amaze your family and friends? Then let's go. Plum jam with cocoa will delight the kids.

Components:

Plums – 4.5 kilograms;
Sugar – 1.5 kilograms;
Cocoa powder – 15 tablespoons.

Remove the pits from the washed plums. Select the widest pan for cooking. Fill it with water so that it covers the bottom. Place the plums in the pan and cover with a lid.

Bring to a boil over medium gas. After this, reduce the gas supply to minimum values and 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 to room temperature.

Beat the fruit mixture with a blender until it reaches the consistency of puree. If you don't have a blender, you can grind the plums through a colander with wide holes. This method will do even better. Because then the skin will separate from the pulp, and the jam will turn out more tender and tasty.

Return the grated plums to the pan and add a little less than half the sugar. Stir and put on low 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, everything is fine - plum jam with cocoa can be rolled up.

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

Plum jam with nuts for the winter

This plum jam has special taste qualities with bright and memorable impressions. And the aroma is unusual. Please your loved ones with this original sweetness. Ideal for jam with walnuts dark varieties fruits of crops: Hungarian, Renkloda or Voloshka.

Components:

Plums – 2.5 kilograms;
Walnuts – 1 cup;
Sugar – 1.7 kilograms.

Remove any small debris from the plums and wash thoroughly. Cut the pulp finely. Carefully crack the nuts and throw the shells in the trash. We divide the kernels into small pieces, removing the partitions - if you don’t get rid of them, the plum jam will taste bitter. Place the peeled nuts in a deep plate and cover with water at room temperature. You need to soak the nuts for half an hour.

Take a saucepan or deep bowl and place the chopped plums in it. Cook for about twenty minutes. If the juice does not come out of the plums, add water. Do not forget to remove the foam that will be released during the cooking process.

Pour granulated sugar over the fruit and cook over low heat for forty minutes. Drain the water from the nuts and add them to the sweet mixture. Stir well and wait until it boils. Cook for another twenty minutes. Roll up the delicacy of plums and nuts into half-liter jars.

Plum jam with orange

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

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

Plums – 3 kilograms;
Oranges – 3 pieces;
Sugar – 3 kilograms.

Sort out the plums to remove any debris, as well as rotten and crushed fruits. Wash them and put them in a colander so that the excess liquid is completely drained. Peel the plums and remove the pits. If the skin is not removed in advance, then during cooking it will separate on its own and this will ruin the entire appearance of the jam.

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

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

Place the pan on medium gas, bring to a boil and then reduce the gas to low. Cook for fifteen minutes, stirring occasionally, and do not forget to skim off the foam.

Remove the pan from the stove and leave to cool to room temperature. Then bring to a boil again and cook for fifteen minutes, periodically removing the foam. Sweet tooths are ready to squeal with delight!

Lay out ready mass into 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 in jam the fruit remains in pieces, but in jam it is completely boiled. This sweet mass is easy to spread on baked goods or add to tea. Excellent jam is made if you use overripe fruit.

Components:

Plums – 2 kilograms;
Apples – 2 kilograms;
Sugar – 4 kilograms.

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

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

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

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

Plum jam - recipe for a slow cooker

Making jam in a slow cooker is the simplest and easiest option you can imagine. Modern kitchen equipment allows you to prepare plum jam in a slow cooker with a traditional taste, but the preparation time will require significantly less. Yes, and you don’t have to worry about the syrup burning.

Components:

Plums – 4 kilograms;
Sugar – 4 kilograms.

Sort out the plums to remove small debris and leaves and wash well. Only intact fruits should remain, without splits or dents. Cut the fruit in half and remove the seeds. Then place the plums in a slow cooker and sprinkle with granulated sugar. Select the mode called “Stewing” 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 the 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 jam is widely popular during the harvest season. Every housewife tries to stock up on fruit for a long time. This is not surprising, since plums contain a lot of useful enzymes. Thanks to regular use strengthens vascular system, the activity of the gastrointestinal tract and heart is improved, blood pressure is stabilized. Plum removes excess salt from the body, fights anemia, and improves mood. Let's look at the most popular recipes for the treat.

Plum jam: subtleties of preparation

If the plum has a hard peel, place the fruit in a saucepan and blanch for two minutes. Next, place the fruit in ice water. This move will prevent cracking of the fruit during heat treatment.
Choose the right raw materials for cooking delicacies. The optimal varieties are those in which the pulp is easily separated from the seed, as a result of which the latter is quickly removed.
If you are making treats from small specimens, leave them uncut. To keep the fruits in shape, place them in a soda solution for 3-5 minutes, then rinse.
Whole plums should not have wormholes, bruises or cracks. For better impregnation Prick each fruit with a toothpick. This will allow the syrup to penetrate the cavity faster and sweeten the pulp.
If the jam is made from plum halves, remove the stem and inspect the inside of the fruit. If necessary, scrape off black spots from the pit with a knife.

Plum jam: classic recipe

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

Choose moderately ripe fruits; plums should not be overripe. Throw the raw materials into the sink, rinse well, remove the whitish coating. Carefully cut the plum into 2 parts and remove the pit. Rinse the pulp again.
Take a cooking pan, throw the fruits into it, sprinkle with sugar and stir. Add water, place the heat-resistant container on the stove and cook until it boils. Stir constantly until the sugar dissolves.
When this happens, turn off the burner and leave the treat for 3 hours. During this time, the fruits will release juice. Next, repeat the heat treatment for 7 minutes.
After this period, remove the container from the heat and leave for 8 hours. Finally, bring the mixture 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.

Wash the plums under the tap, let the liquid drain, then wipe each fruit with a towel. Make sure there is no whitish residue. Halve the specimens and remove the seeds.
Prepare a clean and dry baking tray and place the plum cut side up in it. Fill the contents with water and sprinkle with granulated sugar. Place the baking sheet in a preheated oven and set the temperature to 190-200 degrees.
Simmer the berries for half an hour, stir occasionally. During this time, the plum will release juice in which the sugar will dissolve. Pour the finished mixture 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 out the fruits, excluding all the wormy, green, and bruised ones. Rinse, place in a colander and let the water drain. When the plum is dry, cut it in half and remove the pits.
Fill the multicooker bowl with 60 ml. water, send the fruits inside. Turn on the "Saute" function for 7 minutes. Cover with a lid and wait for the program to complete.
During this time, the plum will soften. Now grind the ingredients to a puree using a blender or sieve.
Rinse the ginger, peel it, grate it. Stir in plums. Add granulated sugar. Turn on the “Steam cooking” function and cook in a closed multicooker for a third of an hour.
When the contents begin to boil, remove the foam and open the container. Stir the ingredients constantly while waiting for the timer to turn off. Next, sterilize the container and pack the treats into warm containers.

Frozen plum jam with raisins

hazelnuts or walnuts - 225-230 gr.
freshly ground cinnamon - 3 pinches
fresh frozen plum - 1.1 kg.
granulated sugar - 940 gr.
large seedless raisins - 100 gr.

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

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

To prepare this delicacy recipe, choose a small plum. Sort by eliminating all bad copies. Wash under the tap and let dry.
Now start blanching. Pour plain water into the pan and bring to a boil. Place the plums in portions in a sieve and keep over steam for 3-5 minutes.
After heat treatment, immediately send the fruits to cold water. Pierce the raw materials with toothpicks, making 4-5 holes.
Prepare dishes for cooking the treat. Pour 400 ml into it. drinking water and add sugar. Simmer the contents until the granules dissolve at low power, stirring constantly.
When the sugar has dissolved, place in sweet base whole plums and let them sit for 6 hours to soak. If the plum is very small, start cooking immediately.
Place the enamel pan with the contents on the burner and cook for a third of an hour. Always make sure that the composition does not bubble too intensely. Don't forget to remove the foam.
After heat treatment, let the treat brew for 7-8 hours. Simmer again for 20 minutes, then let the treat cool. IN last time heat treatment lasts half an hour.
Next, let the jam reach room temperature and package it in dry, clean jars. Cover with parchment or nylon and 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.

To prepare a delicacy according to this recipe, moderately ripe, elastic specimens are suitable. Rinse them well to remove residue. Leave to dry on towels, then cut and remove the pit.
Sprinkle the plums with sugar and leave for a day. During this time, the fruit will release juice. After the time has passed, sprinkle the mixture with vanilla and cocoa powder, stir until there are no lumps.
Move raw materials to enamel basin. Cook on between low and medium for 35-45 minutes. Stir constantly to remove foam. Prepare a container for wrapping and pour out the finished treat.

Plum jam with nuts and lemon

nut (almonds, walnuts or hazelnuts) - 225 gr.
soda - 6 gr.
table water - 0.8 l.
lemon - 1 pc.
plum - 1 kg.
vanillin - 8 gr.
granulated sugar - 950 gr.

First, start sorting and rinsing the plums. Then dry the fruit, prepare a solution from ordinary water and soda. Place the fruits in it, hold for 3 minutes.
Drain the soda liquid and rinse the plum well. Let it dry on a sieve or towels. Remove the pit without cutting the fruit into 2 parts. You can use a skewer or pencil.
Fry whole shelled nuts in a frying pan without adding oil. After 7 minutes, cool and place 1 piece into a whole plum. Separately combine table water and sugar and cook the sweet base.
Allow the syrup to cool, then add the stuffed plum to it. Set the burner to low and cook the jam in the syrup for 15-20 minutes. Stir gently so that the nuts do not fall out.
After the specified period of time, add squeezed and filtered lemon juice and vanilla to the jam. Cook for another third of an hour until thickened.
After cooking, remove the contents from the heat, cover the dish with a towel, and leave for 2-3 hours. Then pack into sterile jars and 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 pit. Rinse the apple, do not remove the skin, cut out the middle. Chop into orange slices and mix with plums.
Place all the fruits in a bowl covered with enamel. Add ½ volume of granulated sugar. Combine the rest with table water and cook the syrup.
Pour the sweet boiling base over the plum and apple and stir. Let stand for 2 hours, then boil the mixture for 8 minutes. Constantly stir the contents and skim off the foam.
Turn off the heat and let the treat cool for 6 hours. Repeat the heat treatment, increasing the time to 12 minutes. Cool again.
Now you need to simmer the jam a third time, adding citric acid. The hot treat is packaged perfectly clean banks and is immediately sealed with tin. After cooling upside down, refrigerate the treat.

Plum jam with wine and almonds

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

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

Plum jam with orange

granulated sugar - 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 pit. You can chop the fruit into slices, it all depends on personal preference. Sprinkle with granulated sugar (300 gr.) and knead.
Rinse the citrus fruits, remove the “butts”, and chop the fruit into slices along with the zest. Discard the seeds and place the oranges on top of the plums. Add another 150 gr. Sahara.
Now prepare the apples; they need to be washed, cored and chopped together with the peel. Add to the previous composition, season with the remaining sugar.
Turn the heat to low and cook the fruit for 1.5 hours. Stir to avoid burning. Now let the delicacy cool, repeat the simmering for an hour and a half. Cool again.
Place the mixture into clean jars. Capping is carried out parchment paper or nylon covers. Store in a cool 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 allow the treat to cool, then send it back to simmer. This way the fruits will be evenly saturated with syrup and will not fall apart.

Video: how to make plum jam

Plum jam is a godsend for chefs. It can be used to make sauces, but is mostly used in the art of confectionery. Incredible creams are made from it, impregnation for cakes is made, filled with it. bakery products. It always turns out to have an amazing taste, although it is very high in calories. If you are a baking lover, fruit treats, then we will share with you different original recipes plum jam for the winter. You'll be surprised how versatile a simple plum jam can be if you add a few extra ingredients.

Jam is always high-calorie product, which at excessive consumption deposited in food extra pounds on our waist and hips.

But this does not mean at all that such a delicacy cannot be useful. For example, plum jam is very beneficial to the human body, after all:

it contains essential for good digestion and metabolism alimentary fiber And minerals, thanks to which people who want to lose weight actively lose weight, acquiring a fit and slender figure;
people with problems associated with bowel movements and the urinary system can quickly recover if they eat plum jam in moderation;
those with problems with blood vessels and heart function should definitely eat at least a spoonful of plum jam a day, because it helps strengthen the walls of blood vessels and improve blood circulation;
plum jam strengthens nervous system and stabilizes blood pressure.

For those diagnosed with diabetes.
For those who suffer from the most advanced forms of obesity (after all, 100 g of product contains 288 calories).
For children who have not yet fully developed digestive system. Some gastrointestinal organs may malfunction if you feed plum jam to a small child.

There are a lot of options for making plum jam. The surprising fact is that during the cooking process you can use some ingredients in the quantities in which you yourself consider necessary. For example, the proportion of sugar can be minimal if you do not want the treat to be too sweet, and vice versa. We have prepared for you a selection of the most delicious recipes plum jam so that you have time to stock up on it for the coming winter.

Simple plum jam for the winter

Let's start with a description classic recipe pitted plum jam for the winter. It is very easy to prepare, and probably every housewife has already encountered it in her practice. But we will still mention it, because all other variations of jam that we will talk about in this article will be prepared on its basis.

So, how to cook classic plum jam:

Take 1 kg of plums. It is advisable to select a variety where the seed can be removed very easily. After you remove all the seeds from the fruit, cut the pulp into slices and place in a deep bowl.
Cover the plums with sugar. This recipe recommends adding 1 kg of this ingredient, but remember that the amount may vary depending on your personal taste preferences.
After mixing the plums with sugar, pour in another 1/2 tbsp. water. Cover everything with gauze and set the plums aside in a warm place overnight. During this time, she should let out the juice.
In the morning, place a bowl of plums over medium heat. The plums should boil for 40 minutes. Checking the readiness of the jam is quite simple - take a drop of sweetness and drop it on a plate. If it spreads, then the jam still needs to boil down, although, as a rule, due to great content pectin, plums boil down and thicken quite quickly.
Pour the finished jam into jars, which must first be well sterilized, and then roll up their lids.

Using exactly the same recipe you can make jam from yellow plums, or from red.

Plum jam with pits for the winter

Plum jam with pits is prepared much less frequently by housewives, because in winter it is not very convenient to use - you have to constantly remove inedible ingredients from the sweetness. However, it is worth noting that the seed gives plum jam a special taste and aroma. We advise you to prepare at least one jar of this delicacy for this winter just to compare the tastes. You will be pleasantly surprised.

How to cook this version of plum jam for the winter:

Take 1 kg of black or red plums. Be sure to sort through them, removing all rotten fruits, peel them from the stalks, wash and dry.
After this, you need to prepare 2 identical bowls of water in depth. Only one bowl should contain hot water and the other should have ice water. You need to first lower the drains for 5 minutes. into hot water, and then transfer them using a slotted spoon into ice water for the same amount of time.
Remove the plums from the bowl and dry them on a paper towel.
Cook separately sugar syrup– dissolve 1.2 kg of sugar in 1.5 liters of water. You need to immerse the prepared plums in it and leave them there for 3 hours.
After the specified time, put the plums in syrup on the fire and cook for 40 minutes. You need to do 4 such approaches (an interval of 2 hours should be maintained between each).
When the delicacy is cooked, you just need to pour it into sterilized jars (necessarily hot), and then take it to the cellar, where they should be stored until winter or even longer.

Pyatiminutka plum jam for the winter

Despite the fact that this jam is called “Five Minute”, this does not mean that it is prepared in just 5 minutes. It got this name because it takes 5 minutes to cook. in several doses at very long intervals. If you are interested detailed instructions for preparing such jam, we will present it for you below:

The first 3 points of your actions should be exactly the same as we described in the previous recipe.
After you dry the blanched plums (in this recipe we will also use 1 kg of fruit), they need to be carefully pricked on all sides with a fork. You also need to make a cut on either side of the fruit with a knife to remove the seed.
Place the pitted plums in a bowl, pour 500 ml of hot water in which they were blanched, and add 750 g of sugar. Cover the plums with gauze at this stage and set them aside for 5 hours to allow the fruit to release its juice.
After the specified time, place the bowl of plums on the stove and bring everything to a boil. Please note that according to this recipe, the plums should boil for no more than 5 minutes. Repeat this process 5 times, only there should be an interval of 5 hours between each boil.
After the last cooking, pour the jam into jars, which must be sterilized.

Plum jam with cocoa for the winter

If you are looking unusual way How to make plum jam for the winter, then this recipe is for you. Even the most picky gourmet with a sweet tooth will be delighted with the resulting delicacy. We will combine plums with fragrant cocoa, butter and peanuts. Agree that it already sounds delicious!

So, how to cook this unusual jam from plum:

Take 500 g of ripe plums. You can use any plums in this recipe, but we recommend using black or red ones to get a beautiful jam color. Wash the fruit, remove the seeds, and then be sure to chop it. For this purpose, you can use either a meat grinder or a blender.
In a separate container you need to combine 250 g of sugar, 100 g of peanuts, crushed into flour in any convenient way, and 30 g of cocoa.
Mix the plum pulp with the cocoa and peanut mixture, and then place everything on the stove. When the jam starts to boil, add 30 g of butter. From now on, you need to stir the sweetness all the time so that no lumps form in it.
After 2 hours—that’s exactly how long it takes to make this jam—turn off the stove and pour the jam into sterilized jars.

Plum jam for the winter with nuts and cognac

Plum jam has an unusual aroma, to which cognac is added during the preparation process and fried in a frying pan. walnuts. To prepare it, you just need to follow a few simple steps:

Take 1 kg of plums. You need to prepare them - wash, dry and remove the seeds from them.
Next you need to prepare the walnuts. You will need 250 g of this ingredient. Nuts need to be chopped in any convenient way (as a rule, housewives do this with a knife, but if you are the happy owner of a food processor, then your task becomes several times easier).
You need to fry the nut grains in a hot frying pan. As soon as they begin to emit a characteristic aroma, remove them from the heat and mix with 1 kg of sugar and plums.
Place the bowl of jam on the stove. As soon as the jam boils, add 3 tbsp. cognac, stir it and put it back to boil.
After the jam boils again, remove it from the stove and pour it into prepared (sterilized) jars.

Plum and orange jam for the winter

This recipe is special because orange is not used as one of the main ingredients, but only as an additive to give the delicacy a citrus aroma that adds freshness to the sweet, cloying jam.

How to cook this version of plum jam:

First, as usual, 1 kg of plums is prepared. Be sure to remove seeds from fruits.
Immediately add 3 tablespoons of plum pulp. sugar, cover with gauze and set aside for 3-4 hours in a warm place. During this time, the plums should release juice.
Meanwhile, you need to peel the zest from 1 orange with a knife. It needs to be added to the plum pulp before you put the jam on the fire.
Let the sweetness cook. It should boil for 30 minutes. This is enough for the sweetness to be edible.
Remove from jam orange zest and then pour it into jars, which again need to be sterilized.

Plum jam with apples for the winter

Apple and plum jam is a real medicine that you can use to save yourself from colds and runny nose in winter. It’s quite simple to prepare, the main thing is to stick to it. correct sequence action, which we will outline for you in detail below:

Take 600 g of plums and 400 g of apples (it is advisable to use sweet varieties of fruit). They need to be peeled and pitted. You can immediately chop them into pieces and put them in one deep bowl so that they release the juice.
Cook sugar syrup based on 250 ml of water and 750 g of sugar. You need to pour it over the fruit and then leave it for 3 hours.
After the specified time, add freshly squeezed fruit to the fruit. lemon juice(you only need to use 1/2 lemon) and a cinnamon stick (some people use cardamom instead of cinnamon).
Place the jam on the stove and cook it for 20 minutes. All this time the jam should boil. Repeat this procedure at least three times. You should end up with a very thick mass, similar to jam.
Spill apple and plum jam into jars and put them in the cellar for storage.

Plum and apricot jam for the winter

Apricots and plums go very well together in taste. These fruits make excellent jam or preserves. The main thing is to properly prepare the fruits for cooking and further canning. What you need to do to get an apricot-plum delicacy:

Take 1 kg of apricots and plums. All fruits must be ripe, without rot or dents. You need to remove the seeds from them by making a cut with a knife on each fruit.
Place the prepared pulp of plums and apricots in one bowl, fill it with 150 ml of water and place over medium heat to simmer. Fruits can cook for 30-60 minutes. The time it takes for them to soften will depend on the ripeness of your apricots and plums.
The resulting pulp will need to be cooled a little and then crushed with a blender. If you don’t have such a kitchen appliance, then simply grind the fruit through a sieve. Of course, it will take longer, but the effect will be the same.
The apricot pulp and plums need to be put on fire, only 5 g of citric acid must be added to it in advance.
After the apricot-plum jam boils, add 1 kg of sugar and continue cooking until the jam has completely thickened. Once you achieve the consistency you want, remove the jam from the heat and pour into sterilized jars.

Delicious jam for the winter from plums and pears

Pear can also be used as additional ingredient for making plum jam. Just don't use durum varieties. You need to choose fruits that are juicy, soft and aromatic.

In order for you to get a quality delicacy for the winter, you need:

Take 500 g of fruits, wash them and remove seeds and cores. We immediately recommend cutting the plums and pears into slices.
First we cook the plums. Fill them with 50 ml of water and put on fire. Once they boil, add the pears.
Wait until the pear-plum mixture boils, and then pour 1.1 kg of sugar into it.
After 5 min. The sugar will already completely dissolve in the jam. You just need to carefully remove the foam from it, mix it, and then pour it into sterilized jars.

Plum and strawberry jam

It always tastes amazingly sweet if it contains strawberries. This juicy and fragrant berry Can also be used to make plum jam.

What you need to do to prepare this delicacy:

Take 1 kg strawberries, clean them from the tails, wash them well, and then cut them into halves and leave them in a bowl overnight so that the strawberries release their juice.
In the morning, boil 2 kg of pitted plums. You need to ensure that the fruit becomes soft and completely boiled.
When you achieve the desired state of the plums, crush them with a potato masher or through a sieve.
After this, pour sugar into the plums, mix everything and put on fire. Let the plums boil for 15 minutes.
After the specified time, strawberries are poured into the plums. Now the jam can be cooked as long as you like. The main thing is that the strawberries are boiled, and how thick you want the sweetness to be is up to you.

Raw plum jam

The simplest, but at the same time the most useful way When preparing plum jam, do not cook it at all. You can, using only plums and sugar, in literally 30 minutes. time to make an excellent spread for bread, which can be perfectly stored in the refrigerator and not spoil.

How to make this plum jam:

Take 1 kg of plums (here it doesn’t matter what type of fruit you choose, the main thing is that they are ripe and without rot).
Remove the seeds from each fruit. To do this, you can use a regular pencil.
After this, grind the plums with a blender (it is recommended to use this kitchen appliance to make it work homogeneous mass from plums).
Pour 2 kg of sugar into the puree and leave the jam for 10 minutes until the sugar is completely dissolved. Mix everything and then pour the jam into jars. This sweetness can be stored in the refrigerator and eaten immediately, or rolled into jars.

Red plum jam with chocolate for the winter

Those with a sweet tooth will definitely love plum and chocolate jam. It turns out so delicious dessert, which you can eat straight from the spoon without stopping. Resist the smell and taste of plum chocolate jam no one can.

To prepare such an exquisite confiture, you will need:

Take 500 g of plums. Wash the fruits, peel them from seeds and cut them into slices.
Pour water over the fruit so that it completely covers them, and set them to simmer over low heat.
After the plums boil, add 1 kg of sugar to them. After 15 minutes, after the jam boils again, pour in 100 g of dark chocolate melted in a water bath.
After 20 minutes, once the plums and chocolate have boiled, you can remove the jam from the stove and pour it into jars for preservation.

Plum jam with cinnamon for the winter

If you are looking for an option for making plum jam in slices for the winter, you can use the recipe below, in which plums are complemented by aromatic cinnamon.

What you need to do to make a wonderful delicacy:

Take 1 kg of plums. Cut them in half to make nice, uniform slices. Remove seeds and stalks.
Cover the plums with sugar. Cover them with gauze and leave them in a cool place for 4 hours. During this time, the fruits will release juice.
Place the plums on the stove. Boil them for 15 minutes, and then remove them from the heat and cool in the refrigerator for 12 hours. After this, you need to repeat the cooking one more time.
After the jam boils a second time, add 1 tsp. cinnamon and stir it.
When hot, the jam is poured into jars and preserved.

Plum and rum raisin jam

There are seasons when the plum harvest is not very good - unripe, unsweetened. But this does not mean that you can simply let the drains disappear. You can still make jam from them according to the recipe below:

Take 100 g of beautiful golden raisins, pour boiling water over it and pour in 100 ml of rum (you can use any other alcohol - cognac, whiskey). Place the raisins in the refrigerator overnight (if you don’t have that much time, it will be enough if the raisins stand there for 4 hours).
Prepare 1.5 kg of plums (it is better to use black plums for this recipe). Cut them in half, remove the seeds and remove the stems.
Squeeze the juice from 1 lemon and 1 orange, peel the zest from them. Mix all this, add a little water, 100 g of sugar and 300 g of flower honey. Put this syrup on the fire, bring it to a boil, and then add raisins and plums to it.
The raisin jam should be cooked for 60 minutes until it thickens well.

Plum jam with thyme and bergamot

Not every housewife will decide to move away from everyone traditional ways making plum jam to use as a base spice unusual seasonings. We will share with you very interesting recipe plum jam, to which thyme and bergamot are added:

Take 1 kg of black plums. Remove the seeds and stalks from them, grind their pulp in a blender to make a puree.
Press 3 cloves of garlic through a press. Add to the resulting plum puree garlic preparation.
Add 3 tbsp to the plums as well. salt, 400 g brown sugar, 100 ml balsamic vinegar, a stalk of lemon thyme and 3 leaves of bergamot.
Place the resulting mixture in an oven preheated to 150° for 90 minutes.
After the specified time, remove the jam from the oven and add 2 tbsp. pink peppercorns, 1 tbsp. paprika and 1 tsp. black ground pepper. After this, return the jam to the oven for 15 minutes.
While the jam is being prepared, dilute 1.5 tbsp according to the instructions. agar-agar, and then mix it into the plum jam. Mix the treat and pour it into jars.

Plum jam without sugar for the winter

If you are one of the people to avoid large quantity sugar in your diet, then you need a corresponding recipe for plum jam. We have selected this one for you.

To make a sugar-free plum treat, you need:

Take 1 kg of yellow plums, remove seeds and stems.
Add 150 ml of water to the prepared plum pulp and let everything simmer over low heat (this process will take you 30 minutes).
When the plums are boiled, cool them and grind the pulp with a blender to make a puree.
Add 1 tsp to the puree. citric acid, mix everything, and then put the jam on the fire. Cook them for 2 hours until the mixture thickens.
After this, the hot jam is poured into jars and preserved.

As you can see, you can make an exquisite sweet from plums, which will be useful in winter not only for drinking tea with it or enjoying baked goods filled with this jam. The delicacy can also be used in medicinal purposes, because plums contain a lot of substances and vitamins that are retained in the fruit even after heat treatment.

Video: “Healthy plum jam”

Making seedless plum jam for the winter is not at all difficult. There are absolutely simple recipes of this delicacy, which contains only plums and sugar. But there are also more complex options; jam can be prepared with the addition of citrus fruits, apples, and nuts. Here are a few proven cooking recipes.

You can make jam from different types drain Most suitable variety is Hungarian (Ugric). The fruits of this variety have dense, sweet and slightly sour pulp. An important advantage is that the bone is easily separated.

Before cooking the jam, you need to sort through the prepared fruits, discarding those that have begun to deteriorate and those that are wormy. Then the plums need to be washed and cut into halves, removing the seeds.

You can cook jam with or without adding water. In the first case, syrup is boiled and poured over the plums. If the jam is cooked without adding water, then the plum halves are covered with sugar and left for several hours so that the plums release juice.

Cook the jam in three steps. During the first and second cooking, it is necessary to boil the jam for 10 minutes. The third time it is necessary to bring the jam to readiness. To determine readiness, you need to drop the syrup onto a cold saucer. If the drop does not spread, then you can stop cooking.

Pour the jam into sterile jars. If the jam is made with big amount sugar (1 to 1 or more), then it can be cooked without sterilization and covered with plastic lids. If little sugar was used or the jam was cooked for five minutes, then it is necessary to close the jars airtight.

Interesting facts: Plums are widely used in cooking. They are used not only for making jam, but also for preparing many other dishes. Plum goes well with cereals and cottage cheese. Additionally, plums can be combined with vegetables and added to stews.

Five-minute pitted plum jam for the winter

If you don’t have time, then jam, called five-minute jam, will help you out. It is best to cook it from Ugorki plum.

2 kg plums;
1 kg sugar.

We sort out the plum, wash it and cut it into halves, removing the seeds. Then add sugar to the plums and leave overnight. During this time the plums will be given sweet juice, which forms a syrup with sugar.

Place the bowl with the jam on the fire and cook for exactly five minutes from the moment it boils, without reducing the heat. Then pour the jam into jars, cover with plastic lids and store in the refrigerator.

Advice! If you plan to store such jam in the pantry or kitchen cabinet, that is, when room temperature, then it is necessary to increase the sugar rate (the ratio of sugar to fruit should be 1 to 1), or pour the boiling jam into sterilized jars. After pouring the jam, it must be sealed tightly.

A simple recipe for thick plum jam

Let's start learning how to make plum jam using a simple recipe. To prepare thick jam, let's not add water to it. The jam contains only two ingredients – plums and sugar.

1 kg plums;
800 gr. granulated sugar.

We sort through the plums, rejecting low-quality fruits. Plums for making jam must be firm; overripe and very soft plums are not suitable.

We wash the plums and let them dry. Then, using a sharp knife, remove the seeds. Cut the fruit in half by running a knife along the groove, then separate the fruit and discard the seeds. Cut each half into another 4-6 pieces, depending on the size.

Read also: Cucumbers in tomato juice– 6 recipes for the winter

Place the prepared fruits in a bowl for making jam, sprinkling the fruits with sugar. Let stand for 4-6 hours. It is convenient to leave the plum overnight. We do not add water; the plum will give a sufficient amount of juice.

Place the bowl with the jam on the fire, stirring, bring to a boil, skim off the foam. Then turn off the heat and let the jam sit for at least 6 hours. Then put the jam back on the fire and bring to a boil. Boil for 10 minutes. Turn it off and let it brew for 6 hours. Then cook a third time, this time bringing the jam to readiness.

Pour hot jam into sterilized jars and close metal lids hermetically sealed.

Yellow plum jam

Yellow plum jam is no less tasty.

1 kg sugar;
1 kg yellow plum.

Wash the plum well, cut it in half, removing the pits. Place the prepared fruits in a bowl or pan for making jam. Sprinkle the plums with sugar. Let it sit for several hours so that the plums have time to release juice.

Bring the mixture to a boil and simmer for five minutes, skimming off any foam. Then turn off the heat and leave the jam for 6-8 hours. Then cook again, this time you need to boil for 10 minutes. After the second cooking, you need to let the jam sit again for 6-8 hours. For the third time, cook the jam until ready, dividing the sample into a drop of syrup. The syrup dripped onto the saucer should not spread.

Pour the finished jam into sterilized jars and cover with boiled water. tin lid. We seal it tightly.

Jam with gelatin

You can make plum jam; overripe ones are perfect for making it. soft plums. To make the jam thick, you need to use gelatin.

1 kg of plums, already pitted;
600 gr. plums;
6 tablespoons lemon juice;
15 gr. gelatin;
1 teaspoon butter.

We wash the plums, remove the seeds and divide each half into several parts. Pour 300 g into plums. sugar, add lemon juice, mix vigorously. Let the jam sit for 10-15 minutes.

In the meantime, start preparing the gelatin, pour it into a glass and fill it with cold water.

After 10 minutes, remove the plums and leave the jam at room temperature for 2 or 3 hours. Then we put it back on the fire and thoroughly mash the fruits, turning them into puree. Add the remaining sugar, bring to a boil and reduce heat. Boil the jam until a drop of syrup on the saucer stops spreading.

Heat the gelatin until it is completely dissolved. Pour gelatin into the cooked jam and stir vigorously. Continuing to stir, add the butter and stir thoroughly again. Pour into sterile jars and seal tightly.

Making jam in a slow cooker with cocoa

Almost any version of jam can be cooked in a slow cooker. Here is one version of a jam recipe that has a chocolate flavor.

2.5 kg plums;
1.5 kg sugar;
5 tablespoons cocoa;
20 gr. vanilla sugar.

We sort through and wash the plums. Cutting each fruit in half, remove the seeds. Place the prepared fruits in a bowl and turn on. Add half the amount of sugar (in our example, for 1 kg of plums you need to take 0.5 kg of sugar). We leave the dishes with the stove turned off overnight so that the plums produce a sufficient amount of juice.

Mix the remaining sugar with vanilla and cocoa powder. Add the prepared mixtures and mix lightly. Turn on the “Jam” or “Stew” mode. Then pour the resulting mass into sterile jars and seal with tin lids.

Delicious jam with oranges

Jam made with orange is very tasty. The recipe is very simple:

1 kg plums;
1 kg sugar;
1 orange.

Wash the plum well, remove the seeds, cutting the fruit into halves. Carefully remove the zest from the orange using a grater. Then we peel the orange, remove the partitions between the slices, and chop the pulp itself in small pieces.

Read also: Squash caviar for the winter through a meat grinder - 10 recipes

We transfer the plum into the bowl in which we will cook, and place the orange pulp and its zest there. Place the mixture on the stove and cook for 10 minutes, stirring and removing any foam. Then turn off the heat and let the jam brew for 6-8 hours.

Then put the jam on the fire again and cook for 15 minutes from the moment it boils. Wash and sterilize jars and lids in advance. Pour the hot jam into sterile jars and seal them tightly. Ready!

Plum jam with walnuts

Jam made with walnuts has an exquisite taste.

1 kg g plums
750 kg of sugar;
200 ml boiled cold water;
100 gr. walnuts.

We wash the plums, remove the pits and dry them. Walnuts We peel them, dry them in a dry frying pan or in the oven. Let the nuts cool and chop with a knife to form small pieces.

Then we begin to place the plums with sugar in a small saucepan or basin. Cook at a low simmer for 20 minutes, if you count the time from the moment of boiling. Then add the peeled nuts and continue cooking for another five minutes. Then we pour the hot jam into sterilized tanks and immediately close them with lids hermetically.

Recipe with cinnamon and mint

Jam with cinnamon and mint is fragrant with a hint of spice.

1 kg plum;
0.5-1 kg of sugar (depending on the wishes of the patient and the degree of acidity of the fruit);
1 sprig of mint;
0.3 teaspoon ground cinnamon.

Wash the plum thoroughly and cut it in half. We put it in a bowl for making jam, sprinkling the fruit with sugar. Pour the remaining sugar on top of the plum. Leave for several hours to infuse. During the infusion process, the plum fruits will give juice, which will soak up the sugar.

Place the pan on medium or even low heat and gradually heat the jam to a boil. Boil for 7-10 minutes. Then remove the basin from the heat and leave for 8 hours. We repeat the cooking procedure 2-4 more times, depending on how juicy your plum was. During the last cooking add ground cinnamon and mint leaves, finely chopped. Pour the finished jam into sterile jars and seal tightly.

With lemon

Another tasty option jam is prepared with lemon.

1.5 kg plums;
1.5 kg sugar;
2/3 glass of water;
0.5 lemon (only juice is needed).

Wash all fruits well. Then remove the pits from the plums. Place the plum halves in a bowl intended for making jam. Add water and lemon juice. Place the jam on medium or even low heat.

Keep it until it boils, then boil for 5-7 minutes. We repeat this operation two or three times. Pack the finished jam into sterile jars and seal it tightly.

Blackthorn plum jam

Sloes are a wild variety of plum, so they are less demanding to care for and grow well in garden plots, producing high yields. The fruits are small and have a tart taste. It is recommended to collect thorns after the first earnings. You can make jam from blackthorn plums in the same way as from ordinary plums, only you need to add more sugar, since blackthorns are quite sour.

1.7 pitted blackthorn plums;
1.8 granulated sugar;
90 ml water.

The most difficult thing when preparing this jam is removing the seeds, since the fruits are small. The fruits must first be washed and dried a little, after which you can begin to remove the seeds.

Place the peeled plums in a bowl for making jam and add sugar. Leave for several hours for the juice to appear. After this, you need to add water and put the jam on the fire. We will cook the jam in two steps. During the cooking process, you need to stir the jam periodically.