How to make pitted plum jam. How to make yellow fruit jam

2018-08-13

Hello my dear readers! Summer is heading towards its end, but the same cannot be said about the harvesting season. Late plums - Hungarian plums - have ripened in our garden. I cook small portions every day plum jam. Today I would like to present to you my favorite simple recipe for pitted plum jam for the winter. Our plum garden is very tiny, but bears fruit very abundantly. From selected hard plums I make seedless plum jam and preserve the compote for the winter. Softer, completely ripe fruits with the addition of a small amount of unripe ones - ideal raw materials for making jam.

I don’t like jam of a homogeneous consistency, I don’t grind the raw materials with a blender, and I don’t remove the skins of plums. I really like this simple recipe below. Minimum fuss for excellent results!

General rules for making plum jam

The largest amount of pectin is found in unripe fruits. Therefore, to prepare plum jam with a thick jelly-like consistency, we will stick to simple rule: A quarter of the fruits should be unripe.

For cooking, the most suitable are low, wide dishes, preferably with a thick bottom.

You should cook a small amount at a time - up to one liter. The liquid will evaporate quickly with this cooking method. Sugar will not turn into a burnt dark mass; the finished product will be of excellent quality not only in taste, but also in color.

You should not add water - ripe and overripe fruits will release enough liquid necessary for successful cooking.

Cook the jam over high to medium flame. Or, to put it another way, at high and medium temperature conditions. Under such conditions, pectin is not destroyed and the finished product obtains its amazing consistency.

Pour the cooked jam into sterile jars and cover with sterile lids. We send it for self-sterilization under a warm blanket. We send the cooled jars to the cellar, pantry or cool mezzanine for the winter.

For convenience, I give the calculation for 100 grams of pitted plums, and you recalculate for your number of fruits. The jam turns out amazingly tasty, thick, not overcooked.

Ingredients

• 100 g pitted plums (75 g ripe and 25 g unripe fruits);
• 100 g granulated sugar.

How to cook

Rinse the fruits thoroughly in running water, select only those that are suitable, do not forget about the ratio of ripe and unripe fruits. Separate or break the plums along the groove with a knife, remove the pits.

Cover the resulting pitted raw material with granulated sugar.

Note

If a lot of juice comes out at once, you can put the container intended for making jam on a small flame using a divider - this will dissolve the granulated sugar even faster.

If you have a large harvest and a lot of plums, then I still recommend cooking it in small portions - the quality of the jam will be much higher. Pour in about one liter of plum mass, cook over high heat until it boils, and then over medium heat. Stir the boiling jam constantly. The total cooking time after boiling is approximately ten minutes.

Test for readiness - a drop on a saucer. If it holds its shape, then you can turn off the heat!

This is what the finished product looks like - moderately thick, with pieces of fruit. The taste is beyond praise, take my word for it.

Pour the finished plum jam into jars. I most often use half-liter bottles - the most convenient “format” for my family.

And here in the photo is a serving for tea.

Cooking technology

1. Wash the plums, sort them, select those suitable for cooking.
2. Remove the seeds.
3. Add sugar.
4. After releasing the juice and dissolving the sugar, cook in small portions (up to one liter at a time) until tender.
5. The criterion for readiness is a drop that confidently holds its shape.

My comments

• You can also cook it in smaller portions. In this case, the cooking time must be adjusted. You can see how to cook this way in the strawberry jam recipe.
• For me the best variety plum for all preparations is “Hungarian”. Her taste qualities, the consistency of the pulp is equally excellent for consumption in fresh, and for preparations for the winter.

My dear readers! Many people write that they liked the recipes

Fruit and berry jams- one of the most popular preparations for the winter. They preserve the aroma of the fruits used for their preparation, making it even more pronounced. Thick, homogeneous consistency allows you to spread them on toast, use them as a filling for sweet pastries. They can be added to pancakes, ice cream and other desserts. Plum jam is one of best options this delicacy. Due to high content You can cook pectin in drained pectin without adding gelling components. Plum pulp boils well, as a result of which the dessert acquires a pleasant consistency even without using kitchen appliances. You can make jam for the winter from plums of any variety.

Cooking features

Knowing a few things will allow you to prepare delicious jam from plum even for a housewife who has no culinary experience.

• To make jam, you need to choose ripe, but not overripe fruits. Overripe plums have little pectin; when making jam from them, you will have to add gelling powder or a lot of sugar; the cooking process will take a lot of time. Unripe plums are difficult to boil and peel. It is impossible to make jam from them without adding water. Its evaporation takes a long time. A moderately ripe plum is soft, but when pressed, the juice does not flow out of it, the pulp remains moist after removing the seed, and the seed itself is easily removed. Spoiled berries are not suitable for harvesting for the winter.
• Plum jam can be made from fruits with or without skins. Jam made from peeled plums turns out to be slightly less aromatic, but more beautiful in appearance and pleasant to the taste. There are several ways to clean drains. Some housewives prefer to immerse whole plums in boiling water for 2 minutes and drain in a colander. After this manipulation, the skin of the plums is removed without effort. Another option is to stew fruits already cut into halves in a small amount of water and grind them through a sieve. Then there will be more moisture in the jam and it will need to evaporate a little longer. This will not affect the taste and quantity of the treat.
• To make jam, it is better to use wide containers with a large evaporation area - in them the plum mass boils down faster. It is important that the cookware is not aluminum. Aluminum, when in contact with acids contained in plums, releases harmful substances.
• The finished jam is poured hot into pre-prepared jars. Preparation involves washing the container with soda and its subsequent sterilization. Banks are closing metal lids ensuring tightness. They also need to be boiled before use.

Storage conditions for plum jam depend on the recipe. Usually the workpiece stands well at room temperature.

Classic plum jam recipe

Composition (per 1 l):

• plums – 1 kg;
• sugar – 0.8 kg;
• water – 100 ml;
• vanillin (optional) - on the tip of a knife.

Cooking method:

• Sort the plums, wash them well, removing the branches. Dry with a napkin.
• Cut the fruit in half and remove the seeds.
• Fill the plum with water and place it on slow fire.
• Simmer for 15–20 minutes until the plums have softened.
• Rub the plum through a sieve and return to the bowl or pan. Instead of grinding it through a sieve, you can grind it with a blender, then you will get a little more jam, but it will have a coarser consistency.
• Mix plum pulp with sugar.
• Return to the stove. Simmer over low heat until desired consistency is achieved. You can check the readiness of the jam by dripping it onto a saucer and passing the drops with a spoon. If the edges of the drop do not flow, the jam is ready. Boiling the jam, depending on the pectin content in the plums, usually takes from 40 to 60 minutes.
• Add vanillin, stir, after 5 minutes remove from heat.
• Sterilize jars and matching lids.
• Place the prepared jam into jars and seal them tightly.

Once the jars of jam have cooled, they can be moved to the pantry or any other place where you store supplies for the winter. Special conditions it does not require storage.

Thick plum jam

Composition (per 1.25 l):

• plums – 1.5 kg;
• sugar – 1 kg;
• water – 50 ml.

Cooking method:

• Sort and wash the plums.
• Boil the water. Place the plums in boiling water in portions (handfuls), blanch for 2 minutes, cool and peel.
• Remove the seeds from the peeled fruits.
• Place the plum pulp in enamel basin, add some water to it.
• Place on low heat. Cook, stirring, until the plums are boiled and the plum mass acquires a homogeneous consistency.
• Add 0.5 kg of sugar. Cook, stirring and skimming, until the sugar is completely dissolved.
• Add the remaining sugar. Continue cooking the jam, stirring, until it becomes thick and completely smooth.
• Distribute the dessert into sterilized jars and seal them.

Jam cooked using this technology turns out very appetizing. This recipe is especially suitable for yellow plum. The dessert can be stored at room temperature.

A simple plum jam recipe (without adding water)

Composition (per 1.25 l):

• plums – 1 kg;
• sugar – 1 kg.

Cooking method:

• Wash the plums, dry them, and remove the pits.
• Using a blender or meat grinder, turn the plum pulp into puree.
• Mix plum puree with sugar. Cover with gauze to protect against insects and leave for half an hour.
• Place the container with the plum mixture on the stove. Cook over low heat, stirring and skimming, until the plum dessert has the consistency of jam.
• Place the jam in sterilized jars and secure them with metal lids.

Despite the ease of preparation, plum jam according to the given recipe turns out to be tender and thick, and stands well at room temperature.

Plum jam with chocolate

Composition (per 1 l):

• plums – 1 kg;
• chocolate – 100 g;
• sugar – 0.5 kg;
• water – 100 ml;
• gelatin – 10 g.

Cooking method:

• Remove skins and seeds from the prepared plums. Grind using a blender.
• Mix with sugar. Bring to a boil and cook over medium heat, stirring and skimming, for 15 minutes.
• Turn down the heat. Break the chocolate into slices and place in a container with plum mixture.
• Cook the plum puree until the chocolate is completely dissolved in it.
• Dissolve gelatin in clean water, pour into a container with fruit mass.
• Cook for 2-3 minutes, remove from heat.
• Without waiting for the jam to cool, place it in sterilized jars and roll up.

After cooling to room temperature, the jam must be put in the refrigerator or in a cold cellar - at room temperature it will quickly spoil.

Video: chocolate-plum jam, a recipe for a delicious treat

Plum jam is prepared relatively quickly, since these fruits contain a lot of pectin. This fragrant and thick plum delicacy will definitely find use in winter.

Have you already prepared jam, marmalade, and jams for future use? Don't forget to cook and plum jam. This sweet preparation can be consumed not only on its own, but also used for baking pies, pies, bagels...
Recipe contents:

Confiture is a type of sweet preparation for the winter for future use. Essentially this is regular jam, but with a jelly-like consistency. For basic basis use any products. But especially popular are confitures made from apples, pears, and, of course, plums. You can diversify the preparation using all kinds of spices and herbs. Plum goes well with cinnamon, cloves, star anise, cardamom, and citrus zest. And instead of water, you can use red or white wine, or orange juice.

Ready plum confiture has an amazing, sour-sweet rich taste. In addition to the fact that it carries pronounced taste characteristics, it also contains certain beneficial properties. The preparation will be valuable for those who have difficulties with natural intestinal motility. Plums are also useful for people with problems with the functioning of the digestive tract. In a word, this winter delicacy, the most natural medicine.

Making plum jam is easy. IN finished form the workpiece will have a dense puree-like consistency. And if you like your jams to contain whole pieces of the “main” fruits, then some of the fruits can be used whole rather than ground in a blender.

• Calorie content per 100 g - 288 kcal.
• Number of servings - 1 can 400 ml
• Cooking time - 2 hours

Ingredients:

• Plums - 1 kg
• Sugar - 400 g
• Water - 100 ml

Step-by-step preparation of plum confiture:

Plum jam and jam.

Plum jam and jam

Thick plum jam.

Recipe thick jam from plums with cinnamon. It can be spread on bread, added to bagels and pies.

Ingredients:

• plums 1 kg
• sugar 1/2 kg
• ground cinnamon 1 tsp

1. Wash the plums and remove the pits. Grind the pulp using an immersion blender, add sugar and add cinnamon, mix. Let stand until the sugar dissolves.

2. Pour the jam in small portions (about 2 ladles each) into a wide-bottomed saucepan and cook, stirring occasionally, until the jam begins to slightly stick to the walls. After this, boil for another 1-2 minutes and pour into the prepared jar.

3. Repeat with the remaining plum mixture.

Plum jam in Caucasian.

This is by far my favorite plum jam. I am new to homemade preparations, but the taste, and most importantly the aroma of this jam won me over

What you need:

• Plums 2 kg (it is better to take Renklod or Hungarian plums, they have dense and juicy pulp)
• Dry ginger (I took fresh and grated it on a medium grater) - 1 tsp.
• Cinnamon - 1 tsp.
• Peeled walnuts - 150 gr.
• Sugar - 600 gr.
• Water 1 l.

1. Wash the plums well, dry them on a cloth towel, cut them in half and remove the pits. Finely chop the walnuts with a knife.

2. Place the plums in a cooking bowl and cover with sugar. Pour in water and cook over low heat until boiling.

3. Then add spices (ginger and cinnamon), stir and cook for 40 minutes, periodically removing the foam and stirring. After this, remove the container from the stove and cool the mixture slightly. IN ready-made jam add chopped nuts and mix well.

4. Place the warm jam into sterilized jars and close the lids tightly. The jam should be stored in a cool, dry place.

Plum jam.

Plum jam is aromatic and tasty, it has a very beautiful color and unique aroma. For preparation, an additional component is used - gelfix (gelling agent) so that the jam acquires a jelly consistency. Plum jam also serves good addition To various baked goods and desserts.

Ingredients:

• plums - 1 kg
• Zhelfix - sachet 40 gr.
• sugar - 800-850 gr.
• cinnamon - 1-2 tsp to taste
• cognac - 100 ml.

Preparation:

Prepare the plums - wash them under running water, cut them in half along the seam and remove the pits. Place in a cooking container (enamel), add sugar and leave for 30-40 minutes until the juice appears. Place on low heat and cook, stirring gently, for 30-40 minutes until the plums are soft. Add cognac and cinnamon to taste, cook for another 10-15 minutes, remove from heat. After cooling the jam slightly, add the gelfix, mix well and place on low heat again, boil for 10 minutes after boiling and pour into clean, sterilized jars, roll up or seal tightly with lids. Cool and store in a cool place. Bon appetit!

Plum jam with spices.

This jam needs to be cooked for quite a long time, until it thickens and becomes a rich red color.

Ingredients:

• plums 1.5 kg.
• sugar 225 g.
• cardamom 3/4 tsp.
• cinnamon 1/2 tsp.

Divide the plums into halves, remove the seeds, cut into 3-4 cm pieces, no need to remove the skin. Place the plum pieces in a saucepan, add 1 cup of water and sugar.

Cook over low heat until the fruit is soft (about 20 minutes). Remove the saucepan from the heat and blend the fruit in a blender until it becomes a puree consistency. Return the plums to the saucepan, add cardamom and cinnamon, cook over very low heat, stirring constantly, until the mixture thickens (about 2.5 - 3 hours).

Remove from heat and cool. Store in a tightly closed container or pour into sterilized jars while still hot.

Plum jam with walnuts and spices.

You will need:

• 500 g plums (weight without seeds)
• 350 g brown sugar(regular)
• 100 g walnuts
• 1 cinnamon stick
• 1-2 star anise (to taste)

Preparation:

Cut the plums into thin slices, cover with sugar, set aside until the juice releases. Mix well, bring to a boil, skim off the foam, remove from heat, and set aside until completely cool.

Repeat the process two more times, in the last step add nuts and spices to the jam and leave at a low boil for 10 minutes.

Cool completely, remove spices, and put jam into jars.

Plum jam.

• Plums – 3 kg;
• Sugar –2 kg;

Preparation:

Plum jam is prepared from fresh, ripened and pureed fruits. There should be no seeds or peel in it. Place the plums in a bowl, add (per 1 kg of fruit) ½ cup of water and steam low heat so that they become soft. Then cool everything a little and rub through a sieve to remove the skin.

Boil the pureed plums until almost tender. It is advisable to cook the jam in a low, wide bowl to ensure rapid evaporation, which guarantees rich color And great taste finished product. During preparation plum jam Stir continuously with a wooden spatula to prevent it from burning.

Add sugar only after the entire fruit mass has thickened sufficiently (boil it almost 2 times), since sugar promotes rapid burning.

When preparing jam main role plays a role in determining the correct thickness. The best way to determine the thickness is by running a wooden spoon or spatula along the bottom; if a path forms at the bottom of the bowl that slowly fills, then the jam is ready.

The finished plum jam is poured hot into washed and sterilized jars and rolled up. Air cooling.

Pitted plum confiture - a simple sweet recipe homemade treats, which can be consumed on its own or as a tangible addition to pancakes, pancakes, and all kinds of desserts. Its implementation is great way processing the bountiful harvest and replenishing the pantry.

How to cook plum jam?

There are many ways to prepare plum jam, make it thick, smooth, or contain fruit slices.

1. The plums are initially washed, cut around the perimeter with a knife, or simply broken and the pit removed.
2. Whole or chopped halves are poured sugar syrup or add sugar, leave for a while, and then boil until the fruit pulp softens and cooks.
3. As a rule, the texture of confiture is thickened with gelatin, pectin, agar-agar, and other gelling components.
4. Seedless plum confiture is a simple recipe, the result of which can be either a smooth dessert or a delicacy mixed with fruit halves or slices.
5. The cooked dessert is still hot and packaged in prepared, sterilized containers, sealed and insulated upside down until it cools. For storage in the refrigerator, you can cover the vessels with nylon lids.

Pitted plum confiture for the winter

It is quite possible to prepare thick plum confiture for the winter without third-party thickeners, if you follow simple and accessible rules and be patient. The prepared seedless pulp is initially boiled without sugar. To evaporate excess liquid more quickly, you should choose wide and low enamel dishes.

Ingredients:

• plums – 2.5 kg;
• granulated sugar – 2 kg.

Preparation

1. The halves of the prepared plums are crushed using kitchen gadgets of your choice and put on the fire to cook.
2. After the plum mass has acquired a thick texture, add sugar and boil the workpiece for another 30 minutes.
3. Seal a simple pitted plum jam into sterilized jars with sterile lids and wrap it upside down until it cools.

Pitted plum confiture with gelatin

An excellent way to achieve the desired thickness of sweetness without prolonged digestion of excess moisture is by adding gelatin to the composition. Before use, granules or plates should be soaked in a portion of water, following the recommendations of the instructions on the package. If the plums are sweet, you can add a pinch to harmonize the taste citric acid or a little lemon juice.

Ingredients:

• plums – 2 kg;
• granulated sugar – 1.2 kg;
• gelatin – 30 g;
• butter – 2 tbsp. spoons;
• citric acid.

Preparation

1. Plums are pitted, finely chopped or crushed in another way.
2. Pour half the sugar into the mixture, mix and leave for several hours.
3. Boil the workpiece until the fruit pulp softens.
4. Add the remainder granulated sugar, boil the mass for 15 minutes.
5. Mix pre-soaked gelatin into the mixture, butter, stir, heat, stirring, for a minute.
6. Plum is packaged in sterile containers.

Pitted plum confiture with gelfix

Plum confiture with gelfix will be tasty and moderately thick. When using less sugar, you should increase the portion of the gelling additive by 1.5-2 times. A similar action would be appropriate if you want to make delicious plum jam of impressive thickness and use it for filling in baked goods.

Ingredients:

• plums – 1.5 kg;
• granulated sugar – 1.5 kg;
• zhelfix – 1 package.

Preparation

1. The plums are pitted and twisted through a meat grinder.
2. Add sugar and boil the plum mass for 15 minutes.
3. Stir in the zhelfix and boil for 3-4 minutes.
4. After cooling, repeat heating and boil the dessert for 10 minutes.
5. The sweets are placed hot into sterile vessels and sealed with boiled lids.

Pitted plum confiture with pectin

Ripe confiture, which can be quickly made with the addition of pectin. The component will ensure proper thickness without long and tedious cooking, while maintaining fresh fruity taste dessert. To enrich the quality of the workpiece, the plum base is in this case supplemented with chopped walnuts.

Ingredients:

• plums – 2 kg;
• granulated sugar – 1 kg;
• pectin – 2 packets;
• lemon – 1 pc.;
• nuts – 200 g.

Preparation

1. Peeled and chopped plums are covered with sugar and placed on the fire.
2. Heat the mixture while stirring until it boils.
3. Boil the workpiece for 15 minutes.
4. Add nuts, lemon zest and juice, and add pectin.
5. After 4 minutes of boiling, seal the plum jam with pectin into a sterilized container.

Plum confiture with agar-agar

Confiture from pitted yellow plums or fruits of another variety is easy and simple to cook with agar-agar. In this case, the thickness of the delicacy will be ensured without loss of freshness of taste, which occurs when the fruit base is boiled for a long time. The zest and juice of the lime added to the composition will add a piquancy to the dessert.

Ingredients:

• plums – 2 kg;
• granulated sugar – 1.6 kg;
• agar-agar – 4 teaspoons;
• lime – 2 pcs.;
• water – 0.5 l.

Preparation

1. Agar-agar is soaked in 100 ml of water for 5 hours or overnight.
2. Plums are pitted, filled with water, boiled for 20 minutes, and ground through a sieve.
3. Add sugar, lime zest and juice, agar-agar, and boil for 20 minutes.
4. Package pitted plum confiture into sterile jars, roll up the lids, cool upside down.

Apple-plum confiture for the winter

Easily achieve the impressive thickness of your plum treat in a natural way, adding fruits with a high content of natural pectin to the composition. These are apples, which should be chopped using a meat grinder or blender along with the peel. An appropriate addition in this case would be ground cinnamon or spice sticks.

Ingredients:

• plums – 2.5 kg;
• apples – 3.5 kg;
• granulated sugar – 3 kg;
• cinnamon.

Preparation

1. Coreless apples and pitted plums are passed through a meat grinder.
2. Add sugar and cinnamon and boil the fruit mixture for 40 minutes.
3. Roll into a sterile container and wrap until cool.

Plum confiture with spices

Prepared plum confiture with nuts, anise and lemon will delight taste buds gourmets with a sweet tooth who prefer preparations and dishes with a pronounced spicy taste. Among flavoring additives maybe ground cloves, cardamom, and nutmeg, and traditional cinnamon.

Ingredients:

• plums – 2 kg;
• lemon – 1 pc.;
• granulated sugar – 1 kg;
• star anise – 4 pcs.;
• cloves – 4 pcs.;
• cinnamon sticks – 2 pcs.;
• nuts – 200 g.

Preparation

1. Peeled and chopped plums are covered with sugar and allowed to stand for several hours.
2. Boil the treat while stirring for 20 minutes.
3. Add lemon zest and juice, add spices and nuts, and cook for another 20 minutes.
4. Seal the dessert in a sterile container and wrap it up.

Plum confiture with lemon

Plum and pear confiture prepared according to the following available and simple recipe, becomes special rich taste by adding the whole sliced ​​lemon along with the peel. In this case, it is important to remove all the seeds from the citrus and first soak the fruit in boiling water for two minutes.

Ingredients:

• plums – 1 kg;
• pears – 1 kg;
• lemon – 1 pc.;
• granulated sugar – 1.5 kg.

Preparation

1. Grind plums, pears and lemon.
2. Add sugar and boil the fruit base for an hour, stirring from time to time.
3. Once the desired thickness has been achieved, the confiture is placed hot into sterile containers and sealed.

Pitted plum confiture in a slow cooker

Plum confiture in a slow cooker can be prepared from plum halves or by chopping them first in a convenient way. During the long simmering process, the fruit pulp will boil and turn into a delicacy that is almost homogeneous in texture. If desired, excess moisture can be evaporated by turning on the “Baking” mode.