Wild plum jam how to make. Plum jam: pitted, five minutes, slices

Culinary Etude 03.08.2018

Somehow two months of summer passed imperceptibly. The hot harvest season is in full swing. The little canning factories in our kitchens run non-stop. And the shelves of pantries are replenished with new jars. The beginning of August is the best time to make pitted plum jam for the winter.

How nice it is to eat amber, fragrant or thick, luxurious plum jam in winter (I always cook it without pits). Not so often, but you can afford it, right?

Irina Rybchanskaya, the constant leading heading, will tell us her homemade recipes for plum jam right now. Let's listen to Irina.

Greetings, dear readers of Irochka Zaitseva's blog. A few years ago, my husband and I laid out a tiny alley of plum trees. Our plums have produced a bountiful harvest this year. Small trees are literally dotted with fruits.

Plum varieties are different, so our crop ripened gradually. Now plums are bearing fruit - Hungarians, which we consider the most "aristocratic" variety. They make excellent prunes and the best jam.

And on the border of our and the neighbor's site, a huge old plum tree grows. Part of its abundantly fruitful branches lean to our side. According to an old agreement, the entire harvest from these border branches is ours. There are so many fruits that I barely have time to process them.

From carrion I cook the famous Transcarpathian lekvar - heavily boiled plum jam without sugar. And the conditioned, selected elastic plum goes to the most delicious jam. For the winter, I sometimes boil it for fifty liters.

Of course, we can't eat that much ourselves. I dress everyone with jam - children, grandchildren, mother, relatives. And the surplus is scattered with the help of "word of mouth" for kind people. Below I give you step-by-step recipes with photos - I will be glad if they become favorites in your family.

Seedless plum jam for the winter - a step by step recipe with a photo

A simple recipe that has become a classic in our family. The process from start to finish is very time consuming. But the active participation of the hostess requires quite a bit. The key to obtaining excellent quality jam is the correct selection of plums.

For this jam, strong, slightly unripe fruits with an easily separated bone and gray skin should be selected.

For convenience, I give a calculation for 100 grams of net raw materials. And you count on the actual amount of fruit available. Step-by-step photos clearly illustrate the cooking process.

Ingredients

100 g pitted plums;
100 g of granulated sugar;
20 ml of water.

How to cook

Sort through the collected fruits. Separate those that are suitable for making jam.

Rinse under running water. Cut or break the plum along the groove, remove the stone. Place the halves in a jam bowl.

Pour in sugar, pour water. Put the dishes on a very small fire, wait for the sugar to dissolve.

Heat to a boil, turn off the heat. Leave the mass alone overnight or for eight to twelve hours.

Repeat steps 3-4 more times with rest after cooking. In the photo - jam after the second and third cooking.

For the fourth time, cook the jam until tender. Landmark - a drop of syrup on a saucer. It shouldn't spread.

Finished product in an old rosette.

Plum jam for the winter five minutes - a simple recipe

For this jam, I take perfectly ripe, but not soft plums. Before cooking jam, I always prick them with a fork so that the juice comes out more energetically and dissolves the sugar.

The preparation turns out to be quite liquid. In winter, jam syrup can be used to make compotes, and fruits can be used as a filling in pies, pies, tarts, and just for tea.

Ingredients

100 g pitted plums;
100 g of granulated sugar.

How to cook

Sort out the fruits. Select ripe but firm specimens. Wash, prick with a fork. Fold in a container for cooking jam, cover each layer of fruit with sugar.
In order for the fruit to release juice, it is necessary that they stand with sugar overnight or 8-10 hours. From time to time shake the dishes in different directions.
After the required time has elapsed, put the dishes on a small fire, mix gently with a spoon.
Increase the flame to the maximum. Boil for five minutes, pour into dry sterile jars, tighten the lids.
Wrap jars of jam with something warm, putting them upside down on the lid. Let it stay like that until it cools down completely.

Chocolate jam from plums for the winter

Plum jam with chocolate can easily compete with the widely advertised chocolate pastes like Nutella and others like it. Yes, and homemade sweets are healthier, no doubt.

Strictly speaking, this is not jam, but rather a thick jam. But the name is firmly entrenched, so I call this product and I. Any plum is suitable for cooking. Most often, I cook this delicacy from carrion of various dark varieties.

Ingredients

500 g pitted plums.
50 g of granulated sugar;
50 g of dark chocolate;
20 ml brandy (optional)

How to cook

Wash the fruits, remove the seeds.
Fold the halves of fruit into a container for cooking jam, put on a divider.
Cook over medium flame first, lower the flame as it thickens. In total, cook for ten to twelve hours on a small flame, stir occasionally, do not allow the jam to burn.
When the mass becomes thick enough, throw chocolate into it, broken into pieces, pour cognac, stir.
Pour the jam into sterilized jars, twist, turn over, wrap up. Leave it like that until the pieces have cooled down.

Plum jam recipe in chocolate with nuts for the winter

Please watch an interesting video on how to cook chocolate jam from plums with nuts for the winter. This recipe uses good quality cocoa to give the jam a chocolate flavor.

Plum and grape jam for the winter - my signature recipe

Usually I make such a jam from the latest plums and black grapes of the “Moldova” variety. This jam goes great with goat's milk cheeses.

Pieces of cheese, nuts and berries from jam should be pricked on toothpicks and lightly dipped in the remaining syrup. In therapeutic doses, it is very useful for moral, mental and physical health.

Ingredients

500 g pitted plums;
500 g of dark seedless grapes;
500 g of granulated sugar;
125 ml of water.

How to cook

Remove pits from washed plums.
Wash the grapes, pick off the berries, cut them in half, remove the seeds with the tip of a small knife.
Fold the prepared raw materials into a bowl for cooking jam, pour syrup made from water and sugar.
Boil for twenty minutes on a small fire. Let rest for ten to twelve hours.
Cook for forty-five minutes, in a boiling state, pour into sterilized half-liter jars. Spin, cool in the usual way.

An unusual way to cook jam is in the oven. It is a good help when there is a drain, but there is no time. Jam can be made from pitted and pitted plums.

Ingredients

500 g pitted plums or 600 g with pits;
200 g sugar;
a quarter glass of water;
half star anise, a piece of cinnamon.

How to cook

Remove pits from clean sorted fruits. Or just chop the pitted plums with a fork.
Put the fruits in a baking dish, sprinkle with sugar, put spices.
Put in the oven at 150°C. Cook ninety minutes, stirring occasionally.
Pack the jam and roll up.

My remarks

Plum jam, cooked in this way, is not too thick. Fruits can be used for baking, and syrup - for cooking dried fruit compote, as a sauce for ice cream, puddings, soufflés.

Plum jam with red wine for the winter

Sometimes I am carried by waves of culinary creativity. Then something very original appears. This is plum jam with dry red wine.

If you suddenly have guests dropping by, treat them to Camembert or Brie cheese with red wine plum jam. This will be enough to pass for a culinary wizard.

Ingredients

100 g plums (net);
100 g sugar;
50 ml dry red wine.

How to cook

Make syrup from sugar and wine.
Dip the halves of the pitted plums into the boiling syrup.
Cook on a low flame for five minutes. Cool completely.
Repeat the operation three to four times. In the process of the last cooking, bring the jam to readiness. A drop of syrup on a saucer keeps its shape and does not spread.

A fairly gentle method of cooking jam. I rarely use it, but I am often asked how to make jam from plums and other fruits with gelatin. Here is the recipe - I hope that it will be useful to someone.

Ingredients

100 g plums (net);
50 g of sugar;
20 ml of water;
4 g gelatin.

How to cook

Remove the pits from clean plums.
Mix granulated sugar with gelatin, sprinkle with a mixture of plums.
Let stand eight to twelve hours.
Pour water, bring the mixture to a boil over a small flame.
Boil for seven to eight minutes, pour into sterilized dry jars, screw on the lids, turn over, cover with warm blankets for self-sterilization.

My remarks

This jam can be cooked with a natural sweetener - stevia.
For 100 g of plums, you should take 1.5 tablets of stevia, crush, mix with raw materials. Then cook in the same way as above.

Dear readers of Irina Zaitseva's blog! I will be glad if my homemade recipes are useful to you. Experiment, add various spices to the plum jam. Plum loves cinnamon, cloves, allspice and bitter pepper, anise, star anise, lemon and orange zest. Instead of water, use apple or any other fruit or berry juice to make syrup.

If you have any questions, I will be happy to answer them in the comments. I wish you sincere winter tea parties in the circle of loved ones and close people.

Health, love, good luck and peace of mind to all of you, dear readers. With wishes of all the best Irina Rybchanskaya blog author Essay of a culinary amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button below.

Delicious recipes for the whole family

And what about today for the soul? The immortal relationship of two souls beyond time and space. Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

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 during 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 better 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 moderately ripe fruits, 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 plums 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. Sort by 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 the sugar dissolves, place whole plums in the sweet base and let them sit for 6 hours to soak. If the plum is very small, immediately start cooking.
Put the 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. The last time the 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 lumps are eliminated.
Move the raw material into an 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. The hot delicacy is packaged in perfectly clean jars and immediately sealed 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 one and a half hour languor. Cool down again.
Divide the mass into clean jars. Capping is carried out with parchment paper or nylon caps. Store in a cold place out of direct sunlight.

Take a look at popular recipes for 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

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that eating plum fruits will help to cope with. You can get all the benefits of this fruit in the cold season, you just need to make delicious jam from it, there are a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe turns out to be very tasty with a pronounced aroma of summer. Pieces of fruit in it turn out to be quite soft and, together with syrup, they resemble something like jelly in thickness. Such a winter preparation will not only be a delicious addition to cereals or a spread for sweet sandwiches, but also a filling for any pies and puffs.

The classic recipe uses only two ingredients, the amount of which can be proportionally increased or decreased.

Since the jam will be brought to a boil three times and boiled for some time, and it will need to be completely cooled between boils, the process of making it can take a whole day, depending on the volumes of fruit and sugar.

How to make pitted plum jam step by step:

"Five minutes" - fast and insanely delicious

Housewives make blanks from summer berries and fruits in order to enrich their diet in winter with the beneficial vitamins contained in them. But long heat treatment can destroy most of the useful substances. This fact was the reason for the appearance of jam from Pyatiminutka plums.

For cooking, only fruits and sugar are also used, the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

1000 g of ripe plums;
1000 g of granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of "Five Minutes" with a ratio of ingredients 1 to 1 will be 219.4 kcal / 100 g.

Boiling sequence:

Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
Transfer the fruits to a suitable saucepan, sprinkle them with sugar on top and put on a small fire;
Periodically stirring the fruit and sugar mass with a large wooden spoon or spatula so that it does not burn from below, bring to a state of “a second to a boil”. So the jam must be kept for five minutes;
After that, while the mass has not yet cooled down, lay it out in sterilized jars and roll it up with the same sterile lids;
Set the jars upside down on a towel and wrap in a warm blanket to keep warm. Leave the blanks in this form until completely cooled, then they can be transferred to the basement for storage.

Pitted plum jam

Usually, those varieties of plums are used for jam, in which the stones are easily separated. This allows you to immediately reject wormy specimens in the process of preparing fruits, as well as prepare a product that is 100% edible, from which you do not have to pull out the bones later. But even from those varieties in which it is difficult to extract the seeds, you can cook delicious jam with a bone.

For such a preparation for the winter, you need to take:

1000 g plums;
1200 g of sugar;
900 ml of water.

Not taking into account the time for standing and cooling the mass between boils, the cooking time for the jam will be about 2 hours.

The calorie content of the finished plum delicacy is 167.1 kcal / 100 g.

Work algorithm:

Sort the plums, remove the stalks and rinse well. Then make several punctures on each fruit with a toothpick or fork;
After that, put everything in a bowl of a suitable size and pour the amount of water indicated in the recipe. Put a container of water and fruit on the stove and warm up to 75-85 degrees for two to three minutes;
Drain the water from the fruit, add the prescription amount of sugar and boil the syrup. Pour plums with boiling syrup and leave to stand for 3-4 hours;
After that, the jam will need to be brought to a boil three times, but not allowed to boil, removed from the stove and left to cool and stand for 10-12 hours;
For the fourth time, let the fruits boil over low heat for about 15 minutes and place them hot in sterile jars. Leave the rolled cans upside down to cool completely.

"Plum Delight" - option without cooking

Plum jam can be prepared even without heat treatment. This will help preserve all the benefits of fruit, but in this case, special attention must be paid to the cleanliness and sterility of containers for winter harvesting, as well as its storage conditions. It's best to keep your jam jars in the refrigerator or cool basement.

Since in this case sugar acts as a preservative for the finished product, the proportions of the ingredients should be as follows:

1000 g plums;
2000 g of sugar.

For those who do not like too sweet jam or do not plan to store it for a long time, you can reduce the ratio of sugar to fruit, but not less than 1 to 1.

The calorie content of 100 g of jam without cooking is 278.3 kcal.

It will take no more than 40-50 minutes to prepare a winter harvest without cooking.

Recipe for plum jam without cooking step by step:

Carefully wash the fruits, discard rotten and wormy ones, remove the seeds;
Grind prepared plums using a meat grinder or blender;
Pour sugar into the resulting fruit mass and mix. Then let stand for a while (up to 10 minutes);
Repeat stirring several more times at short intervals. The task is to completely dissolve the sugar;
Arrange the finished jam in a sterile container, close with sterile lids and immediately store in a suitable place.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as an independent treat for tea. Its preparation, of course, is a long and difficult process, but the result is fully justified.

The products used in the cooking process will be required in the following proportion:

2500 g of plum fruits;
1000 g of apples;
1000 g of granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple-plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Cooking order:

Wash the plums, sort and remove the pits. Then put them in a bowl (pan), in which the jam will be cooked, and cover with half the sugar. Leave them to let the juice out;
In the meantime, you should work on apples. For this preparation, only ideal fruits are required, which must be peeled, core with seeds removed and cut into beautiful slices;
Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples also secrete juice;
Then put the dishes with the ingredients on the fire, bring to a boil and boil from half an hour to 40 minutes. Turn off the fire and let cool;
After 4-5 hours, when the fruits are completely cool, they must be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
When the jam is ready, it must be laid out hot in glass (pre-sterilized) jars and, after cooling, roll up the lids.

Cooking plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you will not want to put it in pies, but simply enjoy it like expensive chocolates with tea. The texture of the finished product is homogeneous, thanks to grinding the fruit through a sieve. You should not resort to a blender during the cooking process to get puree, as it will leave pieces of peel.

Proportions of products for one liter jar:

1500 g pitted plum fruits;
600 g of granulated sugar;
150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

The process of making plum jam with cocoa:

Weigh out the required amount of plum fruits prepared without pits and transfer them to a saucepan, on the bottom of which a little water is poured (literally 200-300 ml);
Put the pan on the fire and let the mass boil under a closed lid for 20-25 minutes so that the fruits become soft. Then remove them from the fire and cool;
Rub the cooled plums through a sieve, removing the skin from the total mass. Pour 500 g of sugar into fruit puree and simmer for 30 minutes after boiling, stirring regularly;
Stir the cocoa powder with the remaining sugar and add to the boiling jam. After that, cook the mass for another quarter of an hour, then cork hot into prepared jars.

Plum jam with orange

Often, housewives who have been preserving plum jam for more than a year want to add variety to the usual classic preparations. This can be done by adding a citrus note to the fragrant plum base. This recipe uses oranges, their freshly squeezed juice and zest.

The ratio of the number of ingredients to the main product:

1500 g plums;
1250 g of sugar;
400 ml of orange juice;
15 g orange peel.

The total cooking time is 1.5-2 hours.

Calorie content - 184.3 kcal / 100 g.

Culinary processes:

Prepared clean plums, cut into two halves, while removing the seeds. Put the fruit in a suitable saucepan, pour over the orange juice and cook after boiling until soft (approximately 20 minutes);
Then remove the fruit with a slotted spoon on a baking sheet, and add sugar and zest to the juice. Boil the syrup, waiting for the complete dissolution of the sugar grains;
After that, return the plums to the syrup and cook for another 10-15 minutes, until the syrup sample is on a soft ball. Roll hot jam into prepared glass jars.

How to cook tender and juicy - please your loved ones with a delicious snack.

Read how to cook a tender apple pie in a slow cooker.

Delicious omelette in a bag - the dish is tender and light, but at the same time it is less high-calorie than fried in a pan.

Jam from yellow plums in a slow cooker

In a slow cooker, you can cook jam from any kind of fruit, berries and even some vegetables. The advantage of this method is that the mass does not need to be mixed during the cooking process, and it will not burn. But it is not worth putting more than a kilogram of feedstock into the multi-pan, since it is likely that the jam will run away.

For jam from plums in a slow cooker, you need to take:

1000 g of yellow plums;
1000 g of white granulated sugar.

The duration of cooking in a slow cooker will be 1 hour, additional time will be needed to prepare the fruit.

The nutritional value of the plum delicacy from the slow cooker is 219.4 kcal per 100 g.

How to cook:

Wash the fruit, sort it out, remove the seeds and disassemble into halves. Then transfer them to the multicooker bowl and cover with sugar;
Leave everything for about an hour in order for the juice to stand out. After that, using the “Stew” (or “Soup”) option, cook the jam by closing the multicooker with a lid;
For greater density, the mass can be boiled again after cooling. Such jam is stored, as well as prepared in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and useful macro-, microelements, which are very valuable for the human body. You can combine the benefits of these two products in such a winter preparation as jam from plums with nuts. For its preparation, you can use, as suggested in the recipe, walnuts, or you can take almonds and hazelnuts.

To cook a walnut-plum blank for the winter you will need:

1000 g plums;
600 g of sugar;
200 ml of water;
100 g walnuts;
30 ml brandy.

The duration of work on this jam will be about 2 hours.

The calorie content of the product is 178.9 kcal / 100 g.

Plum jam recipe for the winter with nuts step by step:

Fold the clean halves of pitted plums into a saucepan, pour in water and cook over low heat for 20 minutes after boiling;
Then add sugar and cook, stirring constantly, for 40 minutes;
At the third stage, add chopped walnuts and cognac to the mass, boil for another 10 minutes. After that, spread the jam from the plums into jars and close the lids.

For recipes for jam from halves of plums, it is better to use the fruits of the Renklod or Hungarian varieties, since the stone separates very well from them.

If the fruits are not large, then you can put them whole in the blanks, but for better impregnation with syrup, they need to be pierced in several places.

So that the thick skin on the fruits does not burst, violating the integrity of the plum slices, the fruits must be blanched for 1-2 minutes, and then rinsed with cold water.

Also, the integrity of the fruits for plum treats will help preserve the soda solution in which they must be kept and then rinsed thoroughly.

Good afternoon, dear readers. Summer is coming to an end, everyone is in a hurry to prepare more natural vitamins for the winter. And since now there are a lot of plums, we will make jam from them, which is useful not only for tea. It can be used to make layers in cakes and pies. And bagels, puffs, rolls and even pies with it turn out so that you just lick your fingers.

The recipes in this article are very simple. But even the simplest homemade jam is much tastier and healthier than any store-bought desserts.

Cooking a treat is only half the battle, the second half is to properly preserve the preservation until the next season. Here are some storage guidelines:

Before putting the blank into storage in the pantry, be sure to check the lids for leaks. To do this, the container must be turned upside down and wait 1-2 minutes. If the lid still leaks, boil the contents again and close again.
If you live in your own home, then you probably know that the best storage place is the cellar or basement. It is cool and the sun's rays do not fall there. Perfect place! If you live in an apartment, then use closets and closets. Only the cabinet should not stand near the battery.
Conservation does not like changes in temperature and light.
Another storage option is on a glazed balcony. The main thing is to make sure that the temperature does not fall below 0 degrees and sunlight does not fall on the jars.
The refrigerator is also an excellent storage place, but it has a huge minus, there is very little space in the refrigerator and little preservation will fit there.

Here are some simple tips. Now let's start making jam.

For this recipe, the Hungarian variety is best suited. Keep yourself in control when you eat this delicacy, it is so tasty that you can gobble up the whole jar without notice. Remember how Winnie the Pooh said: "... honey is a very strange thing ... Honey - if there is, then it is immediately gone!" He just didn't try plum jam.) With and it goes away with a bang.

Hungarian plum - 1.5 kg.
Sugar - 1.2 kg.

1. My plums, cut into small pieces. We put it in a bowl or pan, add sugar, mix. Cover with a towel and wait 5-6 hours for the juice to appear.

2. Boil the plums over high heat for 5-6 minutes, removing the foam. Turn off the stove, wait until the mass has completely cooled down.

3. The next day, boil the plums for 15-20 minutes, stirring gently so that they do not burn.

4. Pour into sterilized jars, tighten the lids. That's all! We hide away so as not to eat ahead of time.

plum jam recipe

The process of making jam according to this recipe consists of three stages and takes two days. But do not spare your strength, this blank is worth it. Each piece of plum just melts in your mouth!

For cooking we need:

Plums - 2.5 kg.
Sugar - 2.5 kg.

1. My plum, divide in half, take out the bones, add sugar, mix gently. Leave overnight for the juice to begin to dissolve the sugar.

2. Put the pan on the fire, bring the plums to a boil and immediately turn off the stove. Let cool for about 12 hours.

3. Turn on the gas again, boil the jam for 5 minutes, removing the foam. Let cool for 12 hours.

4. For the third time, cook until cooked, from the moment of boiling for 20 minutes, removing the foam.

5. Pour the workpiece into a sterilized container, close the lids. We put the jars upside down under the blanket.

Seedless yellow plum jam for the winter

Just look how beautiful yellow plum jam looks! Children love bright colors, they will definitely be interested in this delicacy. Such a variety of colors can be used to decorate homemade cakes and pies.

For cooking we need:

Yellow plum - 300 gr.
Sugar - 300-400 gr.

1. Thoroughly wash the plum, remove the stone. We put the fruits in a saucepan, cover with sugar, leave for 1 hour so that the juice stands out from them.

2. Put the pan on moderate heat, cook for 30 minutes from the moment of boiling.

3. Pour the finished jam into sterilized jars with a volume of 300 ml, tighten the lids.

Video recipe for plum jam Pyatiminutka

This is a great recipe for those who like to save their time! Or simply does not want to stand at the stove for a long time. I suggest you watch a video that shows in detail the process of making quick jam.

For cooking we need:

Plums - 1 kg.
Sugar - 600 gr.

Chocolate jam from plums for the winter

And at the end of the article - chocolate plum jam. We add cocoa to it. This is just the dream of all the sweet tooth! In addition, this jam is now in vogue. Surprise your friends with this dessert. There are no harmful preservatives in it, but there are vitamins). You can add walnuts, vanilla, cinnamon to it ... Experiment with taste!

For this jam, it is better to use Hungarian.

For cooking we need:

Plums - 3 kg.
Sugar - 1.3 kg.
Cocoa - 80 g.

1. We sort out the ripe plum, wash it, cut it in half, remove the seeds. Grind the fruits in a meat grinder or with a blender, pour into a saucepan, add sugar and mix the whole mass well.

2. We put the pan on the fire and bring to a boil. We take a fine sieve, sift the cocoa into the plums so that there are no lumps, mix.

3. Cook over low heat for 20 minutes.

4. Pour the hot billet into, close the lids. We turn the container upside down, wrap it with a warm blanket and wait for the jam to cool completely.

The most popular plum preparation is pitted plum jam. It turns out very tasty, and in winter it will definitely remind you of the taste of summer, just like. Such a winter preparation can be used as an additive to cereals, fillings for pies and puffs. This delicacy will be a great treat for friends.

You need to carefully select the right fruits for amazing jam. Each variety of plums requires a special approach. Therefore, there are many recipes for preparing this workpiece.

Today we will analyze 5 simple recipes for making plum jam, pitted, for the winter. I also recommend great recipes.

Seedless Plum Jam Five Minute - Step by Step Recipe

Ingredients:

Plum - 1 kg.
Sugar - 1 kg.
Water - 0.5 cups.

Cooking method:

1. We wash the drain under running water.

2. We clean it from the bones. Cut in half and take out the bones.

3. Pour it into a large saucepan, cover it with sugar, for about 4 hours.

4. After that, we add water to it and mix everything well.

5. Put on the stove over high heat, bring to a light boil. Then lower the heat to low and cook for 5 minutes.

6. We remove the appeared foam.

7. Turn off the heat and leave to cool. Then we do the same action 2 times.

8. At this time, we sterilize the jars. We wash them with soda, pour 50 ml into them. water, set the mode to 700-800 watts. Processing continues until the water boils out of the jars, the approximate time is 5 minutes. We carefully take out the container and turn it over on a clean towel in order to dry it. Wash the lids and send to boil for 10 minutes.

9. Then pour the hot sweet preparation into jars, twist them. Cover with a warm blanket until completely cool.

10. Then we put it in a storage place. Enjoy your meal.

A simple recipe for plum jam in a slow cooker

Ingredients:

Plum - 1 kg.
Sugar - 1 kg.
Water - 1/3 cup.

Cooking method:

1. Pre-wash the drain under running water.

2. We take out the bones from it and cut into slices.

3. Pour 1/3 cup of water into the multicooker bowl.

4. Add the plum to the water.

5. Then add granulated sugar, do not mix the ingredients. We close the lid of the multicooker, set the “Jam” mode for 1 hour.

6. After boiling the jam, open the lid. This is in about 10 minutes. We mix the whole mass so that the sugar does not burn and does not settle to the bottom. This action must be done within an hour.

7. Sterilize jars in the oven. We wash them with a cleaning agent, wipe them well with a kitchen towel, if you dried them well, put them upside down, if they are still wet, place them upside down. We turn it on to 100 degrees and every 7 minutes we increase the temperature by 10 degrees, increase until we bring it to 150 ° C. Then carefully remove the jars and put them on a kitchen towel to dry. Sterilize the lids in boiling water.

8. After cooking, pour the jam into dry jars, roll up and leave on the table until cool.

9. After that, we put it in a storage place or serve it for dessert - for testing.

Happy tea.

Seedless Plum and Apricot Jam

Ingredients:

Plums - 1 kg.
Apricots - 1 kg.
Sugar - 1.5 kg.

Cooking method:

1. We carefully select the fruits, choose dense fruits.

2. We wash them well under running water and cut them in half, take out the bones.

3. With apricots we do the same actions as with plums.

4. After that, you can cut the plums and apricots into slices (or you can leave them cut in half).

5. Place the fruits of the fruit in an enameled basin, sprinkle sugar on top. Leave the ingredients for 3-5 hours so that they give juice.

6. On the stove, on medium heat, put a basin with infused fruits, bring it to a boil, reduce the heat to slow. During cooking, foam will appear, remove it.

7. Remove the pan from the stove and let the jam cool completely.

8. After cooling, put the jam on the stove again and wait for it to boil. We repeat the same action 2 times.

9. We sterilize the jars in advance and transfer the finished treat into them, roll up the lids.

10. When it cools down, we remove it to the place of storage. Preferably in a cool place.

Delicious plum jam with orange

Ingredients:

Oranges - 1 pc.
Plums (large) - 1 kg
Sugar - 1 kg.

Cooking method:

1. To begin with, we will sort out the plum, rinse it under running water, and dry it with napkins. We remove the bones with the help of a pen, rinse the handle thoroughly, pierce the fruit from the side where the stalk was attached, a little effort and the bone pops out by itself.

2. Remove the skin or not, it's up to you.

3. Then carefully remove the zest from the orange.

4. We remove more white partitions, they will give bitterness to the jam.

5. We shift the worked plum into a deep saucepan and add the grated zest and orange pulp to it.

6. Pour the ingredients with granulated sugar and leave for an hour, so that the plum starts up the juice.

7. Turn on the stove to medium heat and put the pan on the stove. Cook until boiling, then reduce to a slow fire. Cook for 15 minutes and stir occasionally, remove the resulting foam. Remove jam from heat and let cool completely.

8. After it has cooled down, put it on fire again, wait for it to boil and cook on low heat for 15 minutes, removing the foam that appears.

9. At this time, we sterilize the jars, in any way.

10. After the time has elapsed, the sweet treat is ready, pour it into jars, close the lids, let it cool and remove.

Enjoy your meal.

How to make thick plum jam with gelatin

Jam with gelatin will allow us to get a thick end product in a short time. With this recipe, we will not need to boil it several times. The main thing is not to overdo it with gelatin, otherwise we can end up with jelly.

Ingredients:

Plums - 1 kg.
Gelatin - 30 gr.
Sugar - 2 cups

Cooking method:

1. To make jam, we take dense fruits, wash them, cut them in half, remove the seeds from each fruit and cut into slices.

2. Take a large enameled pan, transfer the fruits into it.

3. Mix granulated sugar with instant gelatin and add plums.

4. In this form, we leave the mass for a couple of hours, ideally at night, during which time the juice from the fruit will stand out.

5. After the lapse of time, put the pan on the stove, on medium heat. We bring the ingredients to a boil, we will not cook them, it is enough for us that they boil.

6. Pre-sterilize jars and lids.

7. Pour the finished jam into jars and roll up.

8. Then we turn it upside down and cover it with a warm blanket until it cools completely and put it in a storage place. It is advisable to clean in cool places.

Video recipe plum jam with walnuts

Enjoy your meal.