Plum jam without water. The classic recipe for making thick pitted plum jam

Plum jam is an unsurpassed taste, amazing aroma and great benefits for the body. Since there are many varieties of plums, there are also many recipes for preserving this fruit. You can cook jam exclusively from plums alone, or you can slightly diversify the taste by adding other equally tasty ingredients.

Best Recipes

During this time, I picked up several favorite options at once. I won’t say that I cook them all every year, but I definitely cook 5-6 types - something goes well with pancakes or pancakes, and something is indispensable for baking. And there are those that are just good for tea.

Classic easy recipe

Everyone has probably tried this plum jam - this is how our grandmothers most often cook it. The cooking scheme has been practically unchanged for more than a decade, as well as the ratio of products: for 1 kg of plums, the same amount of sugar and 100 ml of water are taken.

What do we have to do:

mine, we clean the fruits from the seeds;
put in a deep bowl;
sprinkle with sugar and pour water;
cover with a lid and leave overnight so that the plums release juice;
bring to a boil in the morning, then keep on fire for 3-4 minutes, turn off;
cool and repeat boiling - do this 2-3 more times;
Arrange in sterilized jars, close with lids.

Store in a cool place if the lids are nylon. Under the iron, this delicacy does not deteriorate even in the kitchen cabinet.

Five Minute

This jam is the simplest in terms of execution and does not require much time.

Products to be prepared:

plums - 2 kg
vanilla - 10 g
granulated sugar - 1 kg.

The procedure is as follows:

For the preparation of jam, it is recommended to use not quite ripe fruits. Rinse them thoroughly under running water, cut into two parts, remove the bones with a knife.
Sprinkle prepared fruits with sugar and leave overnight.
This time will be enough for the plums to release juice.
In the morning, set the container with plums on the fire and bring to a boil. Reduce heat, cook for 5 minutes.
Pour the jam into pre-steamed glass containers and roll up.

Seedless plum jam (halved)

The resulting delicacy can be used in winter for baking or served with pancakes.

You will need components:

plum (prune) - 1 kg
sugar - 1 kg
water - 500 ml.

Cooking scheme:

Wash the fruits thoroughly, cut into two parts and remove the seeds.
Prepare syrup by placing a pot of water, granulated sugar. Place the container on the stove.
Stir the syrup all the time until it boils.
Pour plums with sweet water and wait 4 hours.
After the time has elapsed, bring the jam to a boil, arrange in jars and roll up.

Plum jam with cocoa and butter

You can get an original and tasty plum jam with a bright chocolate flavor by adding ingredients such as butter and cocoa to the fruit.

List of ingredients:

hard plums - 2 kg;
sugar - 1 kg;
vanilla sugar - 10 g;
cocoa powder - 35 g.

Procedure:

Remove the stones, put the plums in a saucepan, cover with sugar (0.5 kg). Wait 12 hours for the berries to release the juice.
Add remaining sugar and cocoa. Mix everything, put the pan on the fire. The duration of cooking is an hour, while stirring the jam all the time.
Put the finished dessert in glass jars, order.

Plum jam with chocolate and cognac

For lovers of a combination of chocolate and fruit, I recommend an even more interesting option - with the addition of cognac. It makes for a truly delicious dessert. This year's recipe is my favorite.

Ingredients:

plums - 2 kg
sugar - 1 kg
vanilla sugar - 16 g
bitter (black) chocolate - 100 g
cognac - 2 tbsp.

Cooking:

My plum, cut into quarters, remove the seeds.
We fall asleep 0.5 kg of sugar, mix and leave overnight in a cool place.

The next day, add the remaining sugar (0.5 kg) and vanilla sugar.

Bring to a boil over low heat and cook for 10-12 minutes. Leave the jam to cool completely and boil again. And so we repeat 3 times!

Melt the chocolate in a water bath.

Add it and cognac to the jam, let it boil.

We lay out the finished jam in clean and dry jars.
We store in a cool place.

Plum jam with walnuts

This recipe is also original. It can hardly even be called jam, most likely it is an exquisite independent dessert that can be served with tea even for the most sophisticated guests. My girlfriends always ask to open a jar when they come to girls' gatherings.

Required products:

sugar - 600 g
ground ginger - 10 g
peeled walnuts - 150 g
cinnamon - 10 g
plums - 2 kg.

Cooking process:

Wash and dry plums. Cut into two parts, remove the bones.
Grind nuts with a grater.
Put the plums in a container, sprinkle with sugar on top.
Set the pan on the fire, wait until the jam boils.
Add cinnamon, ginger, mix everything. Let it cook for another hour.
During cooking, do not forget to remove the foam.
When everything has cooled, pour in the nuts, stir and roll into jars.

Thorns make it even tastier.

In addition, the bones can not be removed - I like it in this version.

Apple plum jam

The jam turns out to be amazing, without a sugary taste, with a delicate aroma of cinnamon, so it is sure to please both sweet tooth and non-sweet lovers.

You need the following components:

water - 100 ml
apples - 1 kg
plums - 500 g
granulated sugar - 1.2 kg
ground cinnamon - 10 g.

How to cook:

Wash the apples, remove the skin, cut into two parts, separate the core. Cut into cubes.
Wash the plums, remove the stone, cut into cubes.
Mix fruits, pour water, add sugar, cinnamon.
Put on the stove, wait until it boils. Cool, wait 6 hours, and then back on the stove. Boil for 5 minutes, remove for 6 hours and cook again for 5 minutes.
Arrange the resulting delicacy in sterilized jars, roll up.

Plum jam with orange

This jam has a specific sweet and sour taste and a bright citrus aroma. It will become an excellent dessert, and pies with such a filling are simply delicious!

Ingredients:

plums - 1 kg;
raisins - 250 g;
orange - 1 pc.;
lemon - ½ part;
granulated sugar - 1 kg.

Cooking:

Wash the plums, cut into 2 parts, remove the seeds.
Pour raisins with warm water to swell.
Rinse lemon and orange, cut into quarters.
Put all the fruits in a container, add sugar, raisins to them. To mix everything.
Set the pan on the fire, cook for 1.5 hours, while stirring constantly.
Arrange the resulting dessert in prepared jars, roll up.

Yellow plum jam

Yellow varieties of plums give the jam a bright color, and orange will add an original flavor.

What you need:

yellow plums - 1.5 kg
orange - 1 pc.
sugar - 1.5 kg.

Procedure:

Wash and dry ripe plums. Remove bones.
Wash the orange, scald with boiling water. Cut into large cubes along with the peel, removing the seeds. Pass through a meat grinder.
Mix plum halves with orange puree in an enamel bowl.
Cover with sugar, leave for 30 minutes. This time is enough for the fruit to release juice.
Place the saucepan on the stove, turning on medium heat. Wait for the jam to boil, make the fire quieter, cook for a few minutes until cooked. During cooking, stir and remove the foam.
Arrange in sterile jars, order.

Jam

Plum thick jam is ideal for baking pies. In addition, it can be used as a baby food or dietary product, as it contains a minimum amount of sugar.

Required products:

ripe soft plums - 1 kg;
sugar - 200 g;
water (if necessary) - 100 g;
citric acid - on the tip of a knife.

Procedure:

Wash fruits, remove seeds. Grind through a meat grinder.
Put the puree in a container, pour water, cover with sugar.
Mix everything, put on the stove. Wait until the jam boils, hold on fire for 15 minutes, stirring all the time and removing the foam.
At the end, add acid.
Put jam in jars, roll up.

Jam with butter

To get a delicious jam, you need to use ripe plums and natural fatty butter. My plums, divide in half, remove the seeds.

Then we proceed like this:

Put the fruit in a saucepan, cover with a lid, set on a slow fire.
Stir the jam with a wooden spatula. When the juice is formed, remove the lid and cook the delicacy for another 40 minutes.
Remove the pan from the stove, cover with a lid, leave for 5 hours.
Repeat several times the boiling cycle with stirring.
For the last time, add sugar at the rate of 0.5 kg per 1 kg of fruit.
You can check the readiness of jam like this: place a drop of dessert on a saucer. If it does not spread and easily moves away from the container, then the jam is ready.
Transfer the sweet dessert to jars, pour melted butter on top (layer - up to 1 cm). This will protect the jam from mold.
Roll up jars with tin lids.

Plum jam - a recipe for a slow cooker

If you have at your disposal such a device as a slow cooker, then you can make delicious plum jam with a minimum of effort and time.

Required products:

plums - 1 kg
water - 50-70 ml
sugar - 0.5 kg.

Procedure:

Wash the fruit, divide into two parts, remove the seeds. Ready plums weigh to have the right amount.
Fill the slow cooker with plums and sugar, mix everything, pour in water.
Wait 15 minutes for the plums to release their juice.
Cover the device with a lid, set the "extinguishing" mode for 40 minutes.
After the specified time, remove the resulting jam. Put it in sterilized jars, order.

Tip: Add spices such as cinnamon or vanilla to give the treat an amazing flavor.

Some subtleties and secrets

In order for plum jam to always succeed, you need to know some features of its preparation and storage:

Storing plum blanks is not difficult. Once the jars are rolled up, they need to be installed upside down and left to cool. Nothing to cover. When the jam has cooled, take it to the basement or pantry (any dark place where it is not hot).
Sometimes it happens that already sunset jam from plums begins to ferment. Do not get upset and run to throw away the treat. It is necessary to open the jars, pour their contents into a container, add granulated sugar (50-100 g per 1 kg of jam). Set on the stove so that the dessert boils for 5-10 minutes. During cooking, be sure to remove the foam.
If, when cooking plum jam, it turned out to be too liquid, then you can strain the delicacy. The syrup should be boiled separately and pour the fruit with the required amount. The rest of the syrup will make a very tasty compote or biscuit impregnation.
You can simply simmer for a long time to evaporate as much moisture as possible, but just make sure that it does not burn.
For density, you can add pectin. Thanks to this ingredient, regular jam will become like jam or jelly in consistency.
Adding breadcrumbs - it is advisable to use for desolation before eating jam. The resulting delicacy is perfect for filling pies. Crackers can be replaced with flour or starch, but then you need to add during cooking and do not overdo it - after cooling, the density will increase.
To get a transparent delicacy for the winter, use only white varieties of plums for this. In this case, the fruit should not be fully ripe.

Finally, I offer a video recipe for delicious plum jam:

Source: http://na-mangale.ru/slivovoe-varene.html

When it comes to plum, its laxative effect on the body is immediately remembered. But besides this property, the plum has other advantages.

It is useful due to vitamins A, C, B1, B2, PP. Contains sugars, pectins, organic acids, mineral salts.

It is used for therapeutic and prophylactic purposes in atherosclerosis, diabetes, liver and kidney diseases, and hypertension.

The laxative effect of plum is manifested when it is used correctly. It is believed that the expected result can be obtained only if the plums are poured with boiling water, but not boiled. It is very useful to eat a few plums in the morning on an empty stomach. With constipation, a decoction of plums and oats helps well.

Some of the useful properties are preserved when cooking jam. Its taste directly depends on plum varieties, which differ from each other in the shape and size of fruits, color, taste, color. But the rules for cooking jam are the same for any plum.

Subtleties of cooking

Ripe plums without damage, wormholes are suitable for jam. Before cooking, they must be washed, the stalks are cut off.
Plums are boiled whole or in halves.
Whole plums must be pricked in several places before cooking. Then the fruits will not burst during heat treatment and will be evenly saturated with sugar syrup.
Small plums that are boiled whole are recommended to be blanched for 3 minutes in hot water at 70-80 °. Large ones do not blanch. They are cut in half and the bones removed. For this, plums with an easily separated stone are used.
Thin-skinned plums are boiled in several steps, each time before soaking in sugar syrup. This is done so that they do not boil. Cherry plum and tkemali are cooked without prior aging.

Seedless Plum Jam: Recipe One

Ingredients:

plums - 1 kg;
sugar - 1 kg;
water - 2 tbsp.

Cooking method

Sort the plums, remove the stalks.
Wash the fruits, let the water drain.
Cut them with a sharp knife along the groove into two halves. Take out the bones.
Put the prepared plums in a cooking basin.
Pour water into a saucepan, put sugar. Boil the syrup.
Pour plum syrup over. Leave for 4 hours to soak.
Put on medium heat. While stirring gently, bring to a boil, skimming off the foam.
Cook until tender, until a drop of syrup placed on a saucer spreads.
Let the jam cool down.
Pack in clean dry jars. Close with parchment.

Pitted Plum Jam: Recipe Two

Ingredients:

plums - 1 kg;
sugar - 1 kg;
water - 2 tbsp.

Cooking method

Sort plums with an easily separated stone, remove the stalks. Wash under running water.
When the liquid drains, cut the fruit along the groove into two halves. Take out the bones.
Pour sugar into the cooking basin, pour water. While stirring, boil the syrup.
Dip plums in it.
Remove the basin from the stove, cool the future jam. Leave to infuse in syrup for 3 hours.
Place over medium heat and bring to a boil. To prevent the jam from burning, shake the basin periodically to remove the foam.
Remove the jam from the stove again and soak for 3 hours. Repeat the procedure one more time.
Cook the jam for the last time for a few minutes at a medium boil.
Cool down. Pack it in clean glass jars. Cover with parchment paper or tracing paper.

Pitted Plum Jam: Recipe Three

Ingredients:

plums - 1 kg;
sugar - 1.2 kg;
water - 1.5 tbsp.

Cooking method

Free large plums without damage from the stalks. Wash under running water.
As soon as the liquid drains, cut them into two halves and remove the bones.
Pour sugar into the cooking basin, add water. Put on the stove. At a medium boil, boil the syrup.
Dip the plums into the boiling syrup. Remove the bowl from the stove. Let the plums soak in the syrup for 4-5 hours.
Then, over medium heat, bring the jam to a boil and cook for 20 minutes, removing the foam. Remove from heat and leave for 8 hours.
Bring the jam back to a boil and simmer over moderate heat for 20 minutes.
Repeat this procedure one more time.
Then put the basin on the fire and cook until tender. So that the jam does not burn, the boil should not be strong.
Cool the jam completely. Arrange in dry clean jars. Cover with parchment or tracing paper.

Pitted plum jam

Ingredients:

plums - 1 kg;
sugar - 1.2 kg;
water - 1.5 tbsp.

Cooking method

Small and medium-sized plums can be boiled with a stone. Sort the fruits, remove the stalks. Wash under running water.
Dip the plums in small batches in a colander in boiling water and blanch with a barely noticeable boil for 3 minutes. Then quickly cool in cold water.
Prick the fruits.
Pour sugar into a cooking bowl and pour water. Boil the syrup. Dip plums into it and leave for 5 hours to soak. If the plums are small, then you can start cooking without a five-hour exposure.
After this time, put the basin on the stove and cook the jam for 20 minutes at a moderate boil. Be sure to remove the foam.
Then stand the jam for 8 hours.
Bring it back to a boil and simmer for 20 minutes.
Spend the third cooking of jam after 8 hours of infusion in a cool place.
Put it on the fire and at a moderate boil, cook until tender.
Cool in a basin, and then transfer to clean, dry jars. Cover with parchment or tracing paper.

Seedless plum jam

Ingredients:

plums - 1 kg;
sugar - 1.2 kg;
water - 3.5 tbsp.

Cooking method

Sort out large plums. After removing the stalks, wash the fruits under running water.
Place the plums in small batches in a colander and blanch in hot water for about five minutes. Then refrigerate quickly.
Cut the plums into two halves, remove the pits.
Pour sugar into the basin, pour water. Boil the syrup. Dip the plums into it and cook over low heat for 5 minutes, removing the foam.
Remove from stove and soak for 8 hours.
Separate the fruit from the syrup. Reduce the syrup a little. Put the plums in it again and cook until cooked, be sure to remove the foam.
Cool the jam. Pack in clean dry jars. Cover with parchment or tracing paper.

Special plum jam

Ingredients:

plums - 1 kg;
sugar - 4 tbsp.;
water - 1.5 tbsp.

Cooking method

Large-fruited plums are suitable for jam. Sort them out, remove the stalks. Wash under running cold water.
Place plums in small batches in a colander and lower into boiling water. Blanch for 1-1.5 minutes.
Throw on a sieve. Remove the skin from each plum.
Place the peeled plums in a bowl.
Place the whole skin in a saucepan, pour some water and boil for 10-15 minutes.
Use a measuring cup to measure the amount of the decoction. Use it instead of water to make syrup. Add sugar. Boil the syrup. Fill them with plums. Leave for a day.
On the second day, pour the syrup into a saucepan and boil for a few minutes. Pour over the plums again. Again, leave to infuse for a day.
On the third day, cook the jam until tender.
Cool in a basin, and then transfer to clean, dry glass jars.

Note to the owner

Vanillin or fruit essence is sometimes added to plum jam to add flavor.
If the jam turned out to be watery, this can be easily fixed. It is necessary to separate the syrup from the plums and boil. Then combine it with fruits and bring to a boil.
If the jam is hermetically sealed, then it is poured hot into sterile jars, turned upside down and cooled.

Source: http://OnWomen.ru/varenje-iz-slivy.html

Nature has become generous with plums. Blue, yellow, red, black. Such a rich harvest must be preserved. Plum jam is a great option to make delicious preparations for the winter from plums.

It would seem what combinations of products can be in plum jam. Actually plums and sugar - and cook for health. But no, each plum variety requires a special relationship, and if you add new ingredients and a drop of love to plum jam, then all winter you can surprise and delight your household and guests with tea with a variety of plum jams, unlike one another.

The number of plums listed in the recipe ingredients are pitted plums. You can adjust the sweetness of the jam yourself: if the plums are sweet enough, the amount of sugar can be reduced, and vice versa. It is good to add a little citric acid or lemon juice to jam from sugary sweet plums.

We have collected almost all the recipes for making siliva jam so that you have the opportunity to choose the ones that will suit your taste.

Classic plum jam

Ingredients: 1 kg plums, 1 kg sugar,

½ stack water

Cooking:
For jam, plums are suitable, in which the stone is well separated (for example, Hungarian). Sort and rinse the plums well. Remove the bones, cut the halves into slices.

Sprinkle with sugar (if the plum is sour, add more sugar), add water, mix and leave overnight to let the juice flow. Then put to cook over medium heat, stirring and removing foam, for 35-40 minutes.

Readiness is checked by a drop of syrup on a plate - it should not spread. Arrange the finished jam in sterilized jars to the very top and roll up.

Jam from yellow plums

Ingredients: 1 kg of yellow plums,

750 g sugar.

Cooking:
Dip the washed pitted plums in boiling water, boil for 5 minutes until the skin softens and wipe through a sieve. Place the resulting puree in an enamel basin and put on fire.

Boil for 10-15 minutes, then start adding sugar half a cup every 2-3 minutes, stirring well and boiling until it dissolves.

When all the sugar has been added, boil the jam for another 15-20 minutes and spread it hot in sterilized jars. Roll up.

Plum jam with cinnamon and orange

Ingredients: 1 kg plums, 3 stack. sugar, 1 orange,

cinnamon sticks - to taste.

Cooking:
Remove pits from plums. Using a sharp knife, remove the zest from the orange, cutting it into strips. Sprinkle the plums with sugar and leave for a few hours. As soon as the plum starts to juice, add the zest and cinnamon to it and let it boil for about 30 minutes. Before putting the jam in sterilized jars, remove the cinnamon and zest. Roll up.

Plums in syrup

Ingredients: 1 kg plums, 1.2 kg sugar,

1.5 stack. water.

Cooking:
Wash the plums, dry them, remove the pits and cut into slices. Boil a thick syrup from sugar and water, dip the plums into it and let it brew for 6 hours. Drain the syrup, boil and pour over the plums again for 6 hours.

Repeat the procedure one more time. Then put the dishes with plums in syrup on the fire, let it boil, reduce the heat and cook, removing the foam, until tender. Readiness is checked with a drop on a dry plate.

Pour the finished jam into sterilized jars and roll up.

Yellow plum jam with wine and nuts

Ingredients: 5 kg plums, 2 - 2.5 kg sugar, 400 ml white table wine, ½ tsp. ground cinnamon, 2-4 cardamom grains,

50-100 g of almonds.

Cooking:
Sprinkle the pitted plums with sugar and leave overnight. Stir the plums with crushed cardamom and cinnamon, pour in the wine and simmer until the syrup thickens. Add ground almonds and boil for another 5-7 minutes, arrange in sterilized jars and roll up.

Plum jam with walnuts and cognac

Ingredients: 1 kg plums, 1 kg sugar, 150-250 g walnuts,

2-3 tbsp cognac.

Cooking:
Cut the well-washed and dried plums in half and remove the pits. Chop the walnuts not too finely and fry in a dry frying pan until fragrant.

Combine plums, nuts and sugar, put on fire and cook until boiling. Remove from heat for 5 minutes, then pour in brandy and set to boil again.

As soon as the jam boils, put it in sterilized jars and roll it up.

plum marshmallow

Ingredients: 3 kg plums, 2 kg sugar, 4 lemons,

Cooking:
Remove the stones from the plums, put the plums in a saucepan and pour in some water. Boil over low heat until soft and puree with a blender. Add sugar, stir, put back on fire and cook until sugar dissolves.

In the meantime, scald the lemons, remove the zest, squeeze out the juice and add everything to the saucepan with the plums. Reduce the heat and cook the marshmallow for 1.5 - 2 hours, stirring so as not to burn, until thickened.

Cover a rectangular shape with cling film, pour out the marshmallow, cool and refrigerate for a day.

plum marmalade

Ingredients: 2 kg plums, 1 kg apples, 1.2 kg sugar,

2 stack water.

Cooking:
Ripe soft fruits are pitted, cut, add water and boil until soft. Add sugar, stir and simmer for 2 hours, stirring constantly so that the thick mass does not burn.

When the jam begins to lag behind the walls of the dish, put it on a flat dish moistened with water, level it and leave to cool. After that, the marmalade mass must be dried in an oven heated to 50 ° C with the door open.

Cut the finished marmalade into pieces, sprinkle with fine sugar and put in a cool, dry place.

Chocolate plum jam

Ingredients: 2.5 kg of dark plums, 2 kg of sugar, 3-5 tbsp. cocoa powder

½ stack water.

Cooking:
Remove the pits from the plums and sprinkle with sugar for an hour and a half until the juice stands out.

Put the dishes with plums on the fire, add water if the juice is not enough, and boil until the sugar is completely dissolved. Mix cocoa powder with sugar and add to plums.

Stir, reduce heat and simmer, stirring, for an hour. Arrange in sterilized jars and roll up.

Chocolate plum jam in a different way

Ingredients: 1 kg of plums, 1 kg of sugar, 1 bar of dark chocolate (80-90%), 2 tbsp. cognac or liqueur

1 tsp gelatin.

Cooking:
Remove the stones from the plums, cut into 4 parts, sprinkle with sugar and leave overnight. In the morning, put the container with plums on the fire, bring to a boil, add gelatin and boil for 20-30 minutes. Break the bitter chocolate into pieces, melt it into jam and cook for about 5 minutes. Pour in the cognac, arrange in jars and roll up.

Plum chocolate spread with nuts

Ingredients: 2 kg plums, 1.5 - 2 kg sugar, 200 g butter, 200 g walnuts,

100 g cocoa powder.

Cooking:
Chop the nuts. Remove the stones from the plums and turn the fruits through a meat grinder or puree with a blender.

Simmer the plum mass over low heat for 10 minutes, add butter, sugar (set aside 1 cup for cocoa) and nuts and cook, stirring, 30 minutes. Mix cocoa with sugar, pour into jam, mix and boil for another 10 minutes. Roll up.

For recipes with cocoa, it is better to take sweet plums with dark pulp. If the plums are sour, increase the amount of sugar. Walnuts can be replaced with hazelnuts.

Plum jam without sugar. Put the washed, pitted plums into a saucepan and put on a slow fire. Stirring constantly, boil under the lid until juice appears.

Then remove the lid, bring to a boil, boil for an hour and leave to cool for 8-9 hours. Repeat this cycle (boil for an hour and cool) five times.

When the jam starts to lag behind the walls, spread it in sterilized dry jars, let it cool, then cover with parchment paper, tie with twine and put it in a cool place.

There are varieties of plums that taste great, but absolutely do not want to part with the pits. Cook jam with seeds, just remember that you can store it for no longer than a year.

Pitted plum jam

Ingredients: 1 kg plums, 1 kg sugar,

1 stack water.

Cooking:
Rinse the plums and blanch in boiling water for 5 minutes. Drain the water. From sugar and water, boil the syrup until it becomes thick, viscous and golden. Gently lower the plums into it and set to simmer over low heat. When the syrup boils, remove the plums from the heat and leave overnight.

Then put the container with plums back on the fire, bring to a boil and simmer for 2-3 minutes over low heat, removing the foam and stirring gently so as not to damage the fruit. Leave overnight again. For the third time, bring the plums in syrup to a boil, boil for 10 minutes over low heat and arrange in sterilized jars.

Roll up.

Good luck preparing!

Larisa Shuftaykina

Source: https://kedem.ru/zagotoi/varene-iz-slivy/

Pitted plum jam, the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly, without any extra effort. There is a universal cooking method that is suitable for both the stove and multicookers, without which a rare kitchen can do these days.

Plums are useful in that they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking, the fruit retains this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.

Plums in own juice

This jam is more like a thick syrup with pieces of berries. In terms of taste, it is in no way inferior to any other. Making plum jam according to this recipe will not cause difficulties even for those who have never rolled jars for the winter before.

You will need:

- ripe dark plums (1-1.5 kg);

- sugar (300-450 g).

There is no water in the recipe at all, you do not need to add it. Bones are taken out of the plums, halves of the fruit are placed in a deep saucepan. Everything is topped with sugar. Seedless plum jam, the recipe of which involves infusion, turns out to be especially tasty and fragrant. Fruits are left sprinkled with sugar for a while so that they give juice.

The term depends on how ripe the plums were taken. After the juice has appeared, the pan can be put on the stove to bring the contents to a boil. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to violate the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, boiling, boiling, boiling.

The finished jam is closed in heated sterilized jars.

The principle of preparation does not differ from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit.

Plum jam for the winter, made in this way, turns out to be rich, sweet and does not get candied for a long time if the jars were well sterilized. It must be stored in a cool place. The maximum storage period is 2 years.

After this time, there is a risk that the jam will become just sweet, losing all its useful properties.

Jam from sour varieties of plums

The recipe described above is also suitable for fruits with a pronounced sourness, but there is a slight difference. Firstly, you need more sugar: 1.5 kilograms of plums are required for 1 kilogram of plums.

Secondly, in order for the fruit to give juice, you need to add half a glass of boiled warm water. Thirdly, it will take about 10-12 hours to insist. At the same time, seedless plum jam, the recipe of which is universal for any variety, turns out to be moderately sweet, moderately sour.

Bones can not be thrown away, leaving them for other purposes. For example, homemade tinctures.

For multicooker

The number of ingredients is selected individually, taking into account the volume of the bowl of the device. For 1 kilogram of plums, 1 kilogram of sugar is required. Fruit does not need to be soaked. They are thoroughly washed, pitted, skinned.

It is not difficult to do this: plums are scalded with boiling water, then the skin is removed. Halves of plums are laid in an even layer in a bowl, sprinkled with sugar, fruits are again laid out on it until the slow cooker is full.

Plum jam, cooked at home not on the stove, has a special aroma and softness. The consistency is more like a very delicate jam. The program is set to "Extinguishing". How much to cook plum jam in a slow cooker? Enough 1 hour at a power of 750-800 watts.

After preparation, the jam is closed in jars or eaten immediately. Any varieties of plums are suitable, but sour ones should be cooked longer - 1.5 hours. Sugar is added to taste.

A way for those who like to tinker

Not everyone likes five-minute jam, so you can cook it according to the traditional method, which was previously used in every third house. You will need:

- elastic plums (1 kilogram);

- sugar (1.4 kilograms);

- boiled water (1.5 cups with a volume of 200 ml).

Plum jam for the winter used to be prepared in this way. Its taste has been familiar to many since childhood, although it takes a little tinkering. Fruits are pitted, laid in a separate bowl. Sugar is mixed with water, the syrup is simmered over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. The syrup is not cooled, but immediately poured into plums.

It is necessary to insist them in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, plums are again poured over them for several hours. After such preparation, the jam is put on the stove. You need to cook it over low heat, stirring, removing the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations.

They are closed in jars in the same way as any other homemade preparation.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How much to cook plum jam in this case? The same - 1 hour. To check how well it has boiled down, you can put a drop of syrup on a plate. If the drop has not flowed and has not spread over the surface, then the jam is completely ready for twisting. It is not necessary to cool it down.

Combined recipe

Jam with plums and oranges is very interesting in taste. It will require:

- plums (1 kilogram ripe, but not too soft);

- sugar (1.5 kilograms for the entire cooking);

- zest of 5 oranges.

Plums are poured with sugar (the pits are removed beforehand), left for several hours until the juice stands out. At this time, candied fruits are made from orange peel. That is, caramelize the skin over low heat with sugar. Plum with juice is placed on the stove.

After the first boil, the fire is reduced to a minimum. Candied oranges are passed through a meat grinder, added to fruits with syrup. You need to cook until cooked, on average 1-1.5 hours over low heat. Ready jam is closed in jars.

The combination of oranges and plums gives an indescribable aroma and taste to the workpiece.

How to close jam for the winter

To prevent the blanks from spoiling, you need to properly close them for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, doused with boiled water from the inside, and dried.

The latter is very important: pitted plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid mold or fungus. Banks are kept over the steam until all the droplets dry out. Lids are sterilized in boiling water for 10-15 minutes.

Jam is placed in jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids to choose from: plastic or metal. The latter are twisted with a special machine.

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

The best pitted plum jam recipes

There are a great many recipes for plum jam. You can make it in haste without spending a lot of time using simplified technology. If you want to surprise guests with an exquisite dessert in the future, unusual ingredients are added. Try to cook several types of pitted plum jam at once, one of them will definitely become your favorite.

Since five-minute jam is cooked for a minimum amount of time, nylon lids will not work, you need to use metal ones, you can use screw ones. The list of ingredients for this recipe is quite concise. You will need:

1 kg plums;
1 kg of sugar.

The prepared halves of the plum are put in a deep bowl and covered with sugar. Gently mix the ingredients so that the sugar is evenly distributed. Now the plums must stand in order for the juice to stand out from them, and the sand to melt. This process will take several hours, depending on the juiciness of the fruit and the air temperature in the house.

When the plums literally float in their own juice, you can start cooking for five minutes. The contents of the bowl are transferred to a saucepan and put on low heat. Soon, an abundant foam will begin to form, which must be removed. From the moment of boiling, the jam should be cooked for 10 minutes, it should be stirred during the cooking process. After this time, the delicacy is poured into jars, closed with lids, turned over and wrapped.

On a note! The advantages of this recipe include the speed and ease of preparation. Plum slices remain intact in the jar, and the syrup acquires a rich ruby color. In addition, in such a jam, the maximum benefit is preserved.

Seedless plum jam: video

The slow cooker has become an indispensable tool for many housewives today. This household appliance is also good because you can cook a very wide list of dishes in it. A slow cooker will also come in handy when you need to cook pitted plum jam.

It is enough to lay the ingredients in the bowl and after a specified time the product will be ready. This recipe will especially help out those who monitor their weight and try to eat less sweets. To make jam in a slow cooker, you will need half as much granulated sugar as according to the classic recipe. This method is also ideal for inexperienced housewives - the slow cooker will do everything for you.

Before making jam, prepare:

1 kg plums;
0.5 kg of sugar.

Washed and prepared berries are sprinkled with sand and left to let the juice out. If the plum tastes sour, you can add 1 more glass of granulated sugar. It is not necessary to wait long. As soon as the berries begin to release juice, send them to the multicooker bowl, mix with a wooden spatula and leave to cook. To prevent your jam from turning into jam, it is better not to close the lid.

On the control panel, select the "extinguishing" mode and set the timer for 20 minutes. When the specified time has passed, the jam must be mixed and cooked for another 20-30 minutes (the exact amount of time depends on the characteristics of the slow cooker). The finished dessert is left in the same bowl where it was prepared for 4-5 hours under the lid.

Advice! If you need a thicker syrup, you can add edible gelatin to the jam, previously dissolved in a small amount of warm water.

Rolled into sterilized jars, the workpiece can be stored at room temperature. If you plan to eat the treat soon, cover it with parchment paper and refrigerate.

Plum jam in a slow cooker: video

Although the original recipe calls for walnuts, you can substitute hazelnuts or mixed nuts. Plums must be hard varieties and not overripe, otherwise, instead of the intended dessert, you will get fruit and nut paste. For cooking you will need:

2 kg plums;
1.8 kg of sugar;
200 g of peeled nuts.

According to the plum recipe, it is recommended not only to divide in half, but also to cut into cubes. In the event that the berries are small, it is permissible to leave them in halves. Nuts should be soaked for 30 minutes in cool water. Some people make this jam in the form of stuffed plums. For such a dessert, the nuts need to be finely chopped with a knife.

On a note! You should not use a blender, otherwise the nut mass will turn into porridge.

It is better to cook jam in a pan with a thick bottom and walls, then there will be more chances that it will not burn. The berries are put in a bowl and let them boil a little, after which granulated sugar is added.

Next, the dessert should be boiled over low heat for 40 minutes, stirring constantly, and then add the prepared nuts to the pan. As soon as the mass boils, the fire is again reduced and cooking continues for another 20 minutes, not forgetting to stir. The finished dessert is immediately poured into sterilized jars and closed with metal lids. It is not necessary to turn the container.

Advice! A cinnamon stick can give an additional flavor to such a jam. It must be put in the pan shortly before the end of cooking.

Plum jam with nuts: video

According to the recipe that we want to offer you, jam is cooked very simply and does not require a lot of time at all. It can be cooked in between times, while doing something else. Since the berries are gradually soaked in syrup, the halves of the plums remain whole and translucent, while the syrup itself becomes quite thick, with a pleasant rich color. For this jam you will need:

1 kg plums;
1.3 kg of sugar;
100-150 g of water.

First, a syrup is made from water and granulated sugar. As soon as it thickens a little, prepared pitted plums are poured over them and left for several hours. In this time period, you can do other important things. After that, the jam is again put on fire, brought to a boil, boiled for 2-3 minutes and turned off again. The procedure should be repeated twice more, and the third time you need to bring the dessert to readiness. After that, the yummy is poured into sterile jars and rolled up.

Inventive hostesses are constantly improving classic recipes. After all, cooking is a real creative process, as a result of which new masterpieces appear from time to time. One of these new products that managed to gain popularity was plum jam with the addition of cocoa.

In many families, this dessert fell in love and became the highlight of the winter table. The finished product is not cloying, with unexpected flavor accents. To make this jam, you will need:

2 kg plums;
1 kg of sugar;
40 g cocoa powder;
10 g vanillin.

Pieces of plums fall asleep with half the amount of sugar and wait until a lot of juice stands out. After that, the remaining granulated sugar, vanillin and cocoa are added. The contents of the pan are mixed, put on fire, brought to a boil, reduce the flame and cook with constant stirring for 50-60 minutes.

On a note! You need to mix the jam very carefully, trying not to crush the slices of berries. Then the dessert will be not only tasty, but also beautiful in appearance.

The finished product is poured into prepared jars and hermetically sealed. It is better that the jam cools slowly, for this it is wrapped.

This delicate dessert goes well with pastries, it can be added to ice cream, eaten with cheesecakes and pancakes. Once you cook this jam once and it will become a frequent guest on your table. The recipe is not particularly difficult, the main thing is to choose the right ingredients.

Plums of blue and red varieties are best combined with chocolate. You can take the chocolate that you prefer, it can be both bitter and milky. The difference between them is the amount of sugar. As an experiment, it is permissible to use both types of chocolate at the same time. In order to prepare such a yummy, you need to fall in advance:

1 kg plums;
600-700 g of granulated sugar;
100 gram chocolate bar.

Pitted berries are cut into small cubes and put in a saucepan. That's where the sugar goes. The mixture is cooked for about 30 minutes with constant stirring. The emerging foam must be removed. When the syrup acquires a ruby hue, you can add chocolate, which is previously broken into slices. If you want a richer chocolate flavor, you can increase the amount of this ingredient.

Continue stirring the dessert until it boils. The chocolate should be completely melted by this time. Opened, such a delicacy is stored for no more than a month in the refrigerator. If the jars are sealed tightly and lowered into the cellar, the jam can be preserved through the winter if you do not eat it before.

It turns out very tasty jam from yellow plums - cherry plums. Grape berries help to make the taste even more refined. This dessert captures the flavors and colors of summer, while being prepared quite simply. To create a treat you will need:

1 kg of yellow plum;
1 kg of grapes;
2 kg of sugar.

Cherry plum is pre-cut into slices. You will need to get the seeds from the grapes, but it is better to use sultana varieties without seeds. After that, the berries are mixed and covered with sugar. As soon as the plums and grapes start up the juice, the mass is transferred to a saucepan and put on fire. As soon as the jam boils, you need to remove the foam and immediately turn off the flame.

After the fruits in the syrup have cooled, the procedure is repeated. The boiled dessert is kept on fire for 5-10 minutes, after which it is poured into jars and rolled up. You can store such a blank on an insulated loggia or in the basement. In winter, it is very pleasant to drink tea with this delicious jam, or take one jar with you when visiting.

In addition to the proposed recipes, there are many others. When cooking plum jam, you can add lemon, orange, apples, mint, cardamom. Try new combinations and you may be able to create another popular recipe that other housewives will share with each other.

Best Recipes

Classic easy recipe

What do we have to do:

mine, we clean the fruits from the seeds;
put in a deep bowl;
sprinkle with sugar and pour water;
cover with a lid and leave overnight so that the plums release juice;
bring to a boil in the morning, then keep on fire for 3-4 minutes, turn off;
cool and repeat boiling - do this 2-3 more times;
Arrange in sterilized jars, close with lids.

Store in a cool place if the lids are nylon. Under the iron, this delicacy does not deteriorate even in the kitchen cabinet.

Five Minute

This jam is the simplest in terms of execution and does not require much time.

Products to be prepared:

plums - 2 kg
vanilla - 10 g
granulated sugar - 1 kg.

The procedure is as follows:

For the preparation of jam, it is recommended to use not quite ripe fruits. Rinse them thoroughly under running water, cut into two parts, remove the bones with a knife.
Sprinkle prepared fruits with sugar and leave overnight.
This time will be enough for the plums to release juice.
In the morning, set the container with plums on the fire and bring to a boil. Reduce heat, cook for 5 minutes.
Pour the jam into pre-steamed glass containers and roll up.

Seedless plum jam (halved)

The resulting delicacy can be used in winter for baking or served with pancakes.

You will need components:

plum (prune) - 1 kg
sugar - 1 kg
water - 500 ml.

Cooking scheme:

Wash the fruits thoroughly, cut into two parts and remove the seeds.
Prepare syrup by placing a pot of water, granulated sugar. Place the container on the stove.
Stir the syrup all the time until it boils.
Pour plums with sweet water and wait 4 hours.
After the time has elapsed, bring the jam to a boil, arrange in jars and roll up.

Plum jam with cocoa and butter

You can get an original and tasty plum jam with a bright chocolate flavor by adding ingredients such as butter and cocoa to the fruit.

List of ingredients:

hard plums - 2 kg;
sugar - 1 kg;
vanilla sugar - 10 g;
cocoa powder - 35 g.

Procedure:

Remove the stones, put the plums in a saucepan, cover with sugar (0.5 kg). Wait 12 hours for the berries to release the juice.
Add remaining sugar and cocoa. Mix everything, put the pan on the fire. The duration of cooking is an hour, while stirring the jam all the time.
Put the finished dessert in glass jars, order.

Plum jam with chocolate and cognac

For lovers of a combination of chocolate and fruits, I recommend an even more interesting option - with the addition of cognac. It makes for a truly delicious dessert. This year's recipe is my favorite.

Recipe Information

Cuisine:European
Type of dish: jam
Cooking method: boiling
Nutritional value per 100 g:
- Calorie content: 220 kcal

Ingredients:

plums - 2 kg
sugar - 1 kg
vanilla sugar - 16 g
bitter (dark) chocolate - 100 g
cognac - 2 tbsp.

Cooking:

My plum, cut into quarters, remove the seeds.

We fall asleep 0.5 kg of sugar, mix and leave overnight in a cool place.

The next day, add the remaining sugar (0.5 kg) and vanilla sugar. Bring to a boil over low heat and cook for 10-12 minutes. Leave the jam to cool completely and boil again. And so we repeat 3 times!

Melt the chocolate in a water bath.

Add it and cognac to the jam, let it boil.

We lay out the finished jam in clean and dry jars.

We store in a cool place.

Plum jam with walnuts

Required products:

sugar - 600 g
ground ginger - 10 g
peeled walnuts - 150 g
cinnamon - 10 g
plums - 2 kg.

Cooking process:

Wash and dry plums. Cut into two parts, remove the bones.
Grind nuts with a grater.
Put the plums in a container, sprinkle with sugar on top.
Set the pan on the fire, wait until the jam boils. Add cinnamon, ginger, mix everything. Let it cook for another hour.
During cooking, do not forget to remove the foam.
When everything cools down, add nuts, stir and roll into jars .

Thorns make it even tastier. In addition, the bones can not be removed - I like it in this version.

Apple plum jam

The jam turns out to be amazing, without a sugary taste, with a delicate aroma of cinnamon, so it is sure to please both sweet tooth and non-sweet lovers.

You need the following components:

water - 100 ml
apples - 1 kg
plums - 500 g
granulated sugar - 1.2 kg
ground cinnamon - 10 g.

How to cook:

Wash the apples, remove the skin, cut into two parts, separate the core. Cut into cubes.
Wash the plums, remove the stone, cut into cubes.
Mix fruits, pour water, add sugar, cinnamon.
Put on the stove, wait until it boils. Cool, wait 6 hours, and then back on the stove. Boil for 5 minutes, remove for 6 hours and cook again for 5 minutes.
Arrange the resulting delicacy in sterilized jars, roll up.

Plum jam with orange

This jam has a specific sweet and sour taste and a bright citrus aroma. It will become an excellent dessert, and pies with such a filling are simply delicious!

Ingredients:

plums - 1 kg;
raisins - 250 g;
orange - 1 pc.;
lemon - ½ part;
granulated sugar - 1 kg.

Cooking:

Wash the plums, cut into 2 parts, remove the seeds.
Pour raisins with warm water to swell.
Rinse lemon and orange, cut into quarters.
Put all the fruits in a container, add sugar, raisins to them. To mix everything.
Set the pan on the fire, cook for 1.5 hours, while stirring constantly.
Arrange the resulting dessert in prepared jars, roll up.

Yellow plum jam

Yellow varieties of plums give the jam a bright color, and orange will add an original flavor.

What you need:

yellow plums - 1.5 kg
orange - 1 pc.
sugar - 1.5 kg.

Procedure:

Wash and dry ripe plums. Remove bones.
Wash the orange, scald with boiling water. Cut into large cubes along with the peel, removing the seeds. Pass through a meat grinder.
Mix plum halves with orange puree in an enamel bowl. Cover with sugar, leave for 30 minutes. This time is enough for the fruit to release juice.
Place the saucepan on the stove, turning on medium heat. Wait for the jam to boil, make the fire quieter, cook for a few minutes until cooked. During cooking, stir and remove the foam.
Arrange in sterile jars, order.

Jam

Plum thick jam is ideal for baking pies. In addition, it can be used as a baby food or dietary product, as it contains a minimum amount of sugar.

Required products:

ripe soft plums - 1 kg;
sugar - 200 g;
water (if necessary) - 100 g;
citric acid - on the tip of a knife.

Procedure:

Wash fruits, remove seeds. Grind through a meat grinder.
Put the puree in a container, pour water, cover with sugar.
Mix everything, put on the stove. Wait until the jam boils, hold on fire for 15 minutes, stirring all the time and removing the foam.
At the end, add acid.
Put jam in jars, roll up.

Jam with butter

To get a delicious jam, you need to use ripe plums and natural fatty butter. My plums, divide in half, remove the seeds.

Then we proceed like this:

Put the fruit in a saucepan, cover with a lid, set on a slow fire.
Stir the jam with a wooden spatula. When the juice is formed, remove the lid and cook the delicacy for another 40 minutes.
Remove the pan from the stove, cover with a lid, leave for 5 hours.
Repeat several times the boiling cycle with stirring. For the last time, add sugar at the rate of 0.5 kg per 1 kg of fruit.
You can check the readiness of jam like this: place a drop of dessert on a saucer. If it does not spread and easily moves away from the container, then the jam is ready.
Transfer the sweet dessert to jars, pour melted butter on top (layer - up to 1 cm). This will protect the jam from mold. Roll up jars with tin lids.

Plum jam - a recipe for a slow cooker

If you have at your disposal such a device as a slow cooker, then you can make delicious plum jam with a minimum of effort and time.

Required products:

plums - 1 kg
water - 50-70 ml
sugar - 0.5 kg.

Procedure:

Wash the fruit, divide into two parts, remove the seeds. Ready plums weigh to have the right amount.
Fill the slow cooker with plums and sugar, mix everything, pour in water.
Wait 15 minutes for the plums to release their juice.
Cover the device with a lid, set the "extinguishing" mode for 40 minutes.
After the specified time, remove the resulting jam. Put it in sterilized jars, order.

Tip: Add spices such as cinnamon or vanilla to give the treat an amazing flavor.

Some subtleties and secrets

In order for plum jam to always succeed, you need to know some features of its preparation and storage:

Storing plum blanks is not difficult. Once the jars are rolled up, they need to be installed upside down and left to cool. Nothing to cover. When the jam has cooled, take it to the basement or pantry (any dark place where it is not hot).
Sometimes it happens that already sunset jam from plums begins to ferment. Do not get upset and run to throw away the treat. It is necessary to open the jars, pour their contents into a container, add granulated sugar (50-100 g per 1 kg of jam). Set on the stove so that the dessert boils for 5-10 minutes. During cooking, be sure to remove the foam.
If, when cooking plum jam, it turned out to be too liquid, then you can strain the delicacy. The syrup should be boiled separately and pour the fruit with the required amount. The rest of the syrup will make a very tasty compote or biscuit impregnation.
You can simply simmer for a long time to evaporate as much moisture as possible, but just make sure that it does not burn.
For density, you can add pectin. Thanks to this ingredient, regular jam will become like jam or jelly in consistency.
Adding breadcrumbs - it is advisable to use for desolation before eating jam. The resulting delicacy is perfect for filling pies. Crackers can be replaced with flour or starch, but then you need to add during cooking and not overdo it - after cooling, the density will increase.
To get a transparent delicacy for the winter, use only white varieties of plums for this. In this case, the fruit should not be fully ripe.

Finally, I offer a video recipe for delicious plum jam: