Plum jam slices recipe. Plum and cinnamon jam

Step-by-step recipes preparing plum jam for the winter with spices, nuts and cocoa

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

254 kcal.

Option 1: Classic recipe for plum jam for the winter

Everyone knows beneficial properties plums - it helps strengthen blood vessels, helps fight anemia and normalizes blood pressure. To benefit not only in the summer season, but also all year round, you can make delicious jam from plums.

Plum jam turns out very thick, with a rich aroma. it can be boiled in pieces or in the form of a sweet puree, and other fruits or nuts can be added. This preparation can become not only a dessert for tea, but also a filling for sweet pies or buns.

Ingredients:

• kilogram of ripe plums.
• one and a half kilograms granulated sugar.

Step-by-step recipe for plum jam for the winter

Place plums in a bowl with cold water and wash thoroughly. Remove fruits with damaged sides, remove leaves and tails.

Cut each plum into halves and remove the pits. Cut large plums into 4 slices.

Place the plum pieces into a saucepan or enamel basin, add sugar and leave until juice begins to come out of the fruit.

Place the pan on the stove, turn on moderate heat and bring the sweet mass to a boil. After 5 minutes, turn off the stove.

Let the plums cool and turn the heat back on. As soon as they boil, immediately remove from the stove and let cool again.

For the third time, cook the plums for 5 minutes.

Wash and rinse small glass jars thoroughly. clean water. Transfer the hot sugared plums into jars and immediately seal them tightly with metal lids.

Allow the jam to cool room temperature and put it in a dry, cool cellar for storage until winter. You can serve it with pancakes, pancakes or just as a dessert for tea.

Option 2: Quick recipe for plum jam for the winter

Many housewives strive to make more blanks from berries and fruits to enrich your winter diet with vitamins. But if you keep the jam on the stove for a long time, almost all useful substances disappear from the fruit. You can avoid this if you prepare jam under the code name “Five Minute”, when cooking takes no more than 5 minutes.

Ingredients:

• kilogram of plums;
• kilogram of granulated sugar.

How to quickly make plum jam for the winter

Rinse the plum thoroughly, remove stems and leaves. Cut the fruit into halves or quarters if the plums are very large. Remove the bones.

Place the plums in enamel pan, pour sugar on top, mix well.

Turn on low heat and cook the plums, stirring constantly with a spatula so that the jam does not burn to the bottom of the pan. Bring to a boil and keep in this state for about 5 minutes.

Sterilize jars and lids in advance and scald them with hot steam. As soon as the jam is ready, immediately pour it into jars and seal the lids using a sealing machine.

Turn the jars upside down and wrap them in a warm towel. Leave the jam like this until it cools down.

Return the cooled jam to its normal position and store it in the basement.

Option 3: Plum jam with spices for the winter

If you add spices to plum jam, it will turn out very fragrant dessert, which is able to surprise all guests with its unexpected, amazing taste. This jam goes especially well with herbal tea and will help keep you warm on cold winter evenings.

Ingredients:

• 12 dried cloves;
• 2.5 kg. ripe plum;
• 2.5 cinnamon sticks;
• 2.5 kg. granulated sugar.

How to cook

Pour into a bowl cold water. Pour plums into it and leave for 8-10 minutes. Then drain the water and rinse the plums a couple of times with running water, thoroughly washing each fruit.

Cut the plums in half, remove the pits. Remove the skin with a sharp knife if the plums are blue and yellow fruits you can leave it - this variety has a soft skin, and this will not affect the taste of the jam.

Cut the peeled plum into four slices, place in a saucepan and add sugar. Leave for about an hour to release the juice.

Place on the lowest heat, do not cover with a lid. Cook for about an hour, stirring occasionally with a spatula. Remove from heat and leave overnight.

After 12 hours, add cinnamon and cloves to the jam, put it back on the fire and cook for half an hour. Remove any foam that forms immediately.

Remove spices from the jam, otherwise they will give too strong an aroma and spoil the taste.

Wash the jars thoroughly, rinse and steam the inside. Pour the jam, filling the containers to the very top and screw the lids on tightly.

Turn the jars of jam upside down, wrap them in a warm blanket or towel and leave them there until they cool down.

Cooled down plum jam put it in the cellar, and in winter enjoy a fragrant, delicate dessert.

Option 4: Plum jam with cocoa for the winter

Ordinary jam can surprise almost no one, but rarely has anyone tried chocolate jam. According to this recipe, plum jam turns out to be completely unusual in taste, aromatic and healthy. It will especially appeal to those who cannot imagine their life without chocolate.

Ingredients:

• 15 tablespoons cocoa powder;
• one and a half kilograms of sugar;
• 4.5 kg. ripe plums

Step by step recipe

Place the plums in a large basin, pour in cold water and let sit for 10-15 minutes. Then change the water and rinse each fruit thoroughly with your hands.

Cut the plums into 2 halves and remove the pits. If the peel is very dense, then it needs to be removed.

Pour water into a wide saucepan - enough to cover the bottom. Pour the plums into it, close the lid and put on medium heat. When the water starts to boil, reduce the heat to the lowest setting and cook for about half an hour.

When the plum becomes soft and releases juice, turn off the stove and let the fruit cool.

Using an immersion blender, puree the plums. Or rub it by hand through a colander with large holes. By the way, this method will allow you to quickly separate the skin.

Add to plum puree 500-600 gr. granulated sugar, mix well and put back on the fire. Bring to a boil, reduce heat and simmer for 30 minutes, stirring frequently.

Add the remaining sugar and cocoa powder and stir. Taste and add more sugar if necessary. Cook for 20 minutes over low heat.

Rinse small glass jars well and sterilize them in any convenient way. Then pour the still hot jam over them and seal them tightly with metal lids using a special key.

Cool the jam at room temperature and store it in the cellar until cold weather sets in.

Option 5: Plum jam with nuts for the winter

To cook unusual delicacy from plums and nuts, you will need to take strong, early varieties of fruit, otherwise they will boil too much and you will not end up with jam, but plum-nut paste. It is best to choose walnuts, but hazelnuts and almonds are also suitable - to suit everyone’s taste.

Ingredients:

• two kilograms of plums;
• one and a half kilograms of sugar;
• 400 gr. walnuts;
• a couple of cinnamon sticks;
• glass of water.

How to cook

Wash the plum thoroughly in running water, remove dry cuttings and leaves. Cut each fruit into halves and remove the seeds.

Divide the peeled walnuts into quarters and lightly dry them in a dry frying pan.

Combine plums and nuts in a saucepan, pour in water and add sugar. Add cinnamon and place pan over moderate heat.

When the mixture begins to boil, reduce the heat to the lowest setting and cook for another 20 minutes, immediately skimming off any foam that appears. The plums should soften, but not boil into a shapeless mass.

Turn off the stove and remove the cinnamon sticks from the jam, otherwise they will add bitterness.

Rinse the jars with soda solution, rinse thoroughly and sterilize over hot steam along with the lids.

Place the jam into jars, filling them to the very top. Seal the lids tightly using a special key. Turn it upside down and wrap it up warm towel. When the jam has cooled, store it in the cellar.

Plum jam with nuts can be served as a holiday dessert: pour into bowls and decorate with a mound of whipped cream on top.

Bon appetit!

After preparing plum jam classic recipe or by supplementing it with other products, you can create unique desserts for the winter!

Probably every experienced housewife knows how to make plum jam. This delicious fruit grows almost everywhere, so in any home on the shelves with preparations for the winter there will be a couple of jars of such canned plum delicacy. If you prepare this jam during the plum ripening season, which occurs in mid-summer, then during the cold season you will provide yourself with a vitamin dessert that has a beneficial effect on the entire body. So, it will help:

• improve the functioning of the gastrointestinal tract;
• improve digestion;
• strengthen blood vessels;
• normalize the condition of the skin;
• remove excess salts from the body;
• cope with anemia;
• overcome stress;
• bring the pressure back to normal.

Delicious plum jam It is obtained either from this fruit alone with sugar, or in combination with a variety of other ingredients, among which are all kinds of fruits, berries, wine, nuts or chocolate. Each recipe for this type of preservation has its own advantages, thanks to which ordinary plum jam will turn into real culinary masterpiece with unsurpassed taste characteristics and an attractive aroma.

10 recipes for plum jam

Recipe 1. Classic plum jam

Ingredients: 1100 g plums, 1100 g sugar, 115 ml water.

We wash the plums, selecting dense fruits for canning. medium degree maturity. Divide in half. We take out the bones. In a saucepan with non-stick coating or fill an enamel container with sugar. Fill with water. Dissolve the granulated sugar over low heat and constant stirring. Pour the syrup into the plums. Leave for a couple of hours to release required quantity plum juice. Boil quickly for a couple of minutes. Leave the fruits to soak for 9 hours. Reheat and cook for 3 minutes. We repeat the cooking procedure twice more with cooling breaks of 2-3 hours. We carry out the third approach, boiling slowly until thickened. Packed in sterile glass containers. We seal it.

Recipe 2. Plum jam Five minutes

Ingredients: 1080 g plums, 1400 g sugar.

Wash the plums, removing the stems. Pour onto a surface lined with paper. Let the fruits dry. Making longitudinal cuts, we remove the seeds. Cut large plums into quarters. In a deep bowl, mix plums and sugar. Set aside for a couple of hours, during which the juice should stand out. Quickly heat the fruit mixture. Boil for 5 minutes, stirring all the time. Periodically remove the foam from its surface. Cool the contents of the container. Reheat and boil for 1 minute. Place in prepared, washed and sterilized containers. We store it in cool place.

Recipe 3. Pitted plum jam

Ingredients: 960 g plums, 960 g sugar, 45 g lemon, 3 g cinnamon.

We wash the plums. We clean them from seeds and peel, cutting them in half. Transfer to a thick-bottomed enamel pan and sprinkle with sugar. We stand overnight. Sprinkle with cinnamon. Heat and simmer slowly for 11 minutes. Remove the formed foam. Cool completely. Warming up again. Cook for 11 minutes. We repeat the cooling and cooking procedure again. Wash the lemon thoroughly. We cut it into small pieces without removing the peel, removing the seeds in the process. Add chopped citrus and boil for 10 minutes. We transfer the jam into jars, which should be sterilized in advance. We cork it. Place with the neck down and cool slowly, wrapped in a blanket.

Recipe 4. Plum jam in a slow cooker

Ingredients: 900 g ripe plums, 750 g sugar, 9 g ginger root, 50 ml water.

We wash the plums, removing unripe and spoiled fruits. Leave to dry completely on a paper towel. Divide each plum in half and remove the pits. Place the prepared fruits in the multicooker bowl. Add water. Set the mode to “Frying”, 7 minutes. Cooking plums with closed lid. Transfer the softened plums with their juice to a bowl. Beat with an immersion blender, turning the mixture into a puree. If you don't have a blender, you can use a metal sieve to grind the plums. Peel the ginger root, grate it, and add it to the plum puree. Add sugar. Stir. Turn on the “Cooking” or “Steaming” mode, 25 minutes. Bring to a boil, remove any foam that appears. Cook with the lid open, stirring constantly. Spill in sterile jars, close with plastic lids, under which we store the jam in the cold, or seal it hermetically.

Recipe 5. Yellow plum jam

Ingredients: 1100 g yellow plums, 1650 g sugar, 640 ml water.

We wash the plums, choosing those suitable for canning, ripe fruits. Let the liquid remaining after washing drain from the surface of the drain. We make several punctures in each of them using a fork or skewer. Place in an enamel-coated bowl. Separately, make the syrup by boiling the sugar in water for a couple of minutes until it is completely dissolved. Pour the boiling syrup over the prepared plums. We insist for a day. We drain the liquid and boil it without fruit. Pour into the plums and leave for another day. Then heat the entire contents of the container, stirring. Boil until thick, removing foam regularly. Pour the plum jam into a sterile container.

Recipe 6. Plum and apple jam

Ingredients: 970 g plums, 1060 g apples, 1640 g sugar, 110 ml water, ½ tsp. citric acid.

Wash the fruit thoroughly. We peel the pits from the plums, dividing each of them in half. We cut the apples into small slices, removing the core and branches in the process. Place the mixture of crushed fruits in a container suitable for making jam - a wide basin or a thick-bottomed pan. Mix in a separate container hot water with granulated sugar. Boil until the latter is completely dissolved, stirring. Pour the resulting syrup into the plum and apple mixture. Warming up. Boil for 10 minutes with regular stirring. Remove the foam, cool for 4.5 hours. We repeat this procedure three times. At the end of the third stage of cooking, add citric acid. Boil for about 5 minutes. Seal tightly in sterile jars.

Recipe 7. Plum jam with nuts

Ingredients: 980 g Hungarian plums, 240 g walnuts, 810 ml water, 980 g sugar, 65 g lemon, 10 g vanilla sugar, 5 g soda.

Rinse the plums. Dissolve soda in a liter of water. Dip plums into the solution. After two minutes, drain the liquid and wash the fruits. Insert a skewer or a long stick into the place where the stalk is attached, press down so that the bone comes out from the other end. We clean the nuts and cut the core into 2-3 parts. Carefully place a piece of nut inside each plum. In a wide basin, mix water with granulated sugar. We dissolve the latter by heating the contents of the container. Cool slightly. Add stuffed plums. Boil for about 15 minutes, stirring. Squeeze lemon juice into the plum mixture. Let's fall asleep vanilla sugar. Boil until thick. Cover the container with a slightly damp towel. Pour into jars after a couple of hours.

Recipe 8. Plum jam with cocoa

Ingredients: 3800 g plums, 1900 g sugar, 75 g cocoa, 5 g vanillin.

We wash the plums. We express the water. Place the fruits on a paper towel and wait until they dry. Chop in half, removing the seeds. Place the plums in a container intended for making jam. Sprinkle with 950 g of sugar. Mix carefully. We keep it in the cool place for a day. Add the remaining ingredients: vanillin, 950 g granulated sugar, cocoa. Stir the mass while heating slowly. Boil for about 45-60 minutes depending on the degree of ripeness of the plums. If the fruits are hard or unripe, cook them for an hour. Transfer the thickened dessert into sterile glass jars. Let's roll up.

Recipe 9. Plum jam in slices

Ingredients: 960 g plums, 960 g sugar, 190 ml water, 5 g soda, 20 g orange zest, water for soaking.

Soak the washed plums in a soda solution for 2 minutes. To prepare the latter, sprinkle baking soda into a liter of cool water and stir until dissolved. We take out the plums and carefully wash off the remaining solution from their surface. We divide the fruits in two by splitting them with our hands or using a sharp knife. We remove the bones. In a wide enamel bowl, mix water and sugar. Dissolve it when heating the mass. Add plum slices. Set aside the container after boiling and let it sit without heating for 11 hours. We carry out the second stage of cooking within 2 minutes from the moment of boiling. Stir infrequently and very carefully, without damaging the integrity of the slices. Let the dessert cool for 10 hours. From a well-washed citrus, remove the yellow zest in the amount of 20 grams. Cut into thin strips. Pour the zest into the plum mixture. Boil the dish slowly for about 12 minutes. Remove the foam. Transfer to washed sterile jars. We store under polyethylene covers, placing the container in a cold place, or sealing it hermetically.

Recipe 10. Plum jam with wine and spices

Ingredients: 4900 g plums, 2100 g sugar, 390 ml white wine, 4 g cinnamon, 1 g cardamom, 40 g almonds.

We wash the plums and split them in half. We remove seeds from the fruits. Place plum halves in a container suitable for making jam. Sprinkle with sugar. We insist for about 12 hours. Fill the mixture with wine. Sprinkle with cinnamon. Pound the cardamom grains and add them to the plum mixture. Stir over low heat. Boil until the syrup becomes thick. Crush the almonds as desired or leave the nuts whole. Add almonds to the dessert 7 minutes before the end of cooking. We pack in sterile small jars. Store in the cold.

Making plum jam for the winter is quite simple. Following detailed instructions, which are in every recipe, even a beginner can easily cope with this task. When cooking plum delicacies, the following tips will be useful:

1. To prepare jam in slices you need to give special attention choosing a plum variety. They should easily separate from the seeds. The varieties “Hungarian” and “Renklod” are excellent for these purposes.
2. Any medium-sized plums, including yellow ones, are prepared whole. Before cooking, it is recommended to pierce them with a fork or skewer to better impregnation syrup.
3. You can remove the pits from plums without splitting them in half. To do this, insert a stick into the place where the stalk is attached and push the seed through.
4. To ensure that the fruits retain their integrity during cooking, they are placed in soda solution for a couple of minutes and then wash thoroughly.
5. If the plums have a dense crust that can burst during cooking and compromise the integrity plum slices, it is recommended to pre-blanch the fruits for 2 minutes and immediately rinse with cold water.

Often used as a filling for various baked goods, because whole slices look very appetizing in pies, casseroles, pancakes and muffins. Delicious treat practically devoid of contraindications, suitable for children's and adult diets. Such preparation for the winter will allow you to preserve delicate fruits throughout the year, fill them with the aromas of spices, and add spicy notes chocolate or wine. The combination of plums with other fruits will perfectly diversify this dessert and allow you to show maximum imagination when preparing vitamin-rich fruit and berry dishes.

Plum is a fruit that is created in order to make jam from it. It turns out incredibly aromatic and tasty. Any jam is sweet dessert, but I put less sugar in plum, and besides, it is rich in pectin, which for its cleansing properties was called “the human body’s orderly.” Once inside, pectin absorbs harmful substances and removes them, which allows internal organs work better. Here I will talk about which variety to choose for jam, how to make plum jam and jam, and how these desserts differ from each other. And of course, don’t forget that plum jam, thanks to its thickness, aroma and pleasant sourness, is one of best fillings for pies and cookies.

You will need:

• plum 1 kg
• sugar 700 gr

First, let's define the terms.

Jam - traditional dessert among the Eastern Slavs - Russians, Ukrainians and Belarusians, as well as the peoples of Transcaucasia and some others, mainly eastern peoples. It is obtained by cooking or , less often , young walnuts, young pine cones, , with sugar for the purpose of canning. IN the right jam pieces of fruit or berries remain whole, completely soaked in thick syrup and immersed in it. For jam it is better to use slightly unripe fruits.

Jam- a dessert obtained by boiling fruit or berry puree with or without sugar. It's thick homogeneous mass, without inclusions of fruits or berries. For jam it is better to use overripe fruits and berries with a high pectin content.: apples, pears, plums, gooseberries.

And, for completeness of knowledge, let’s define one more concept - this Jam or Confiture- jelly-like food product with whole or chopped fruits (berries) evenly distributed in it, boiled with sugar with the addition of gelling agents (usually pectin or agar-agar). This dessert is often added aromatic spices: cloves, cinnamon, star anise, allspice. Jams and confitures are a favorite way of preserving fruits in Western Europe and the USA.

But let's return to our plum.

Boil You can make jam from any type of plum, the main thing is that the plum is dense and slightly unripe. To get the jam right with pieces of fruit evenly soaked sugar syrup, cook it in small portions, no more than 1.5 kg of fruit.

For jam it is better to take sour plum varieties with dense pulp, for example, “Hungarian” and, of course, The plum for jam must be very ripe so that it boils easily.

Wash the plums and place in a colander to drain. Can be dried with a towel. Cut into slices, remove seeds and stems.

Place the plum in a container (I used a large enamel bowl) and add sugar. Leave for 12 hours (usually overnight). Under the influence of sugar, plums will release juice - this important point, since we will not add water to the jam.

Closed jars do not require additional sterilization. Once cooled, remove them for storage.

Plum jam - very aromatic delicacy. The plum slices remained intact, they were evenly soaked in syrup, which, as expected, was thick and transparent.

Prepare the plum in the same way as for jam. Don't forget that for jam, the plum must be very ripe so that it boils easily. Before adding sugar to the plums, you can puree them in a blender. I usually puree it after boiling.
You can cook jam in one step for 2-3 hours, but it is more convenient to cook it in three steps, just like jam. Just increase the cooking time to 10 -20 minutes - we need to evaporate as much moisture as possible. Remember that moisture will also evaporate between boils as it cools.

This is what the finished jam looks like and when household there were no blenders, it was closed for storage in this form, with pieces of boiled peel. No, there is no need to wipe, because... peel contains greatest number pectin.

But puree in a blender before the final boil it's very necessary. This way the jam will acquire a homogeneous jelly-like consistency.

Bring the pureed jam to a boil. Carefully! May spit out hot spray, so keep stirring! Turn off the heat and place the hot jam into sterilized jars and close the lids. Closed jars do not require additional sterilization. Once cooled, remove them for storage.

Just a piece of fresh crispy bread and simply aromatic and sour plum jam, a cup of hot tea - mmm... What if you add a piece of cheese?

And also pies or pies with plum jam from any test from ⇓⇓⇓

Make jam and jam from plums, bake pies with it ⇒ , eat it fresh or dried. You can also dry plums in the same way as tomatoes and this is a wonderful snack and addition to meat and any meal. I didn’t register separately recipe dried plums , do everything the same as described in this recipe ⇒

Jam and plum jam. Brief recipe.

You will need:

• plum 1 kg
• sugar 700 gr

Wash the plums and place in a colander. Cut into slices, remove seeds and stems.
Place the plum in a container and cover with sugar. Leave for 12 hours (usually overnight).

Place a bowl of plums on medium heat and bring to a boil, skim off the foam. Turn off the heat and leave to cool completely for 10-12 hours.
Cook the jam in three steps: morning-evening-morning. Or evening-morning-evening, as it suits you.
Pour the boiling jam into clean, dry jars and close the lids. No additional sterilization is required. Once cooled, remove for storage.

To prepare the jam, choose a very ripe plum so that it boils well. Cook the same way as jam, just increase the boiling time to 10-20 minutes. Before the last boil, puree the plums in a blender. Bring to a boil and place in sterilized jars and cover with lids. No additional sterilization is required. Once cooled, remove for storage.

Seedless, the recipe for which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without extra effort. Exists universal method cooking, which is suitable for both the stove and multicookers, which few kitchens can do without these days.

Plums are useful because 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 their own juice

This jam is more like thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparing plum jam according to this recipe will not cause any difficulties even for those who have never rolled up 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, no need to add it. The pits are removed from the plums and the fruit halves are placed in a deep pan. Everything is covered with sugar on top. Seedless plum jam, the recipe for which involves infusion, turns out to be especially tasty and aromatic. The fruits are left sprinkled with sugar for a while so that they produce juice. The period depends on how ripe the plums were taken. Once the juice has appeared, the pan can be placed 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 damage the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, cooking, boiling, cooking. Ready jam close in heated sterilized jars.

The simplest recipe for sweet jam

The cooking principle is no different 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 is rich, sweet and does not become sugary. for a long time, if the jars have been well sterilized. It must be stored in a cool place. The maximum shelf life is 2 years. After this time, there is a risk that the jam will become simply sweet, losing all its beneficial properties.

Jam from sour plums

The recipe described above is also suitable for fruits with pronounced sourness, but there is a slight difference. Firstly, you need more sugar: 1 kilogram of plums requires 1.5 kilograms. Secondly, in order for the fruit to give juice, you need to add half a glass of boiled warm water. Thirdly, you will have to insist for about 10-12 hours. At the same time, seedless plum jam, the recipe for which is universal for any variety, turns out to be moderately sweet and moderately sour. You don’t have to throw away the seeds, leaving them for other purposes. For example, homemade tinctures.

For multicooker

The quantity 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. There is no need to soak the fruit. They are thoroughly washed, pitted, and peeled. This is not difficult to do: scald the plums with boiling water, then remove the skin. The plum halves are placed in an even layer in the bowl, sprinkled with sugar, and fruit is again placed on it until the multicooker is full. Plum jam, prepared at home not on the stove, has a special aroma and softness. The consistency is more like very tender jam. The program is set to “Quenching”. How much? 1 hour is enough at a power of 750-800 W. After cooking, the jam is sealed in jars or eaten immediately. Any varieties of plums are suitable, but cook sour ones 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 prepare it using the traditional method, which was previously used in every third home. You will need:

Elastic plums (1 kilogram);

Sugar (1.4 kilograms);

Boiled water (1.5 cups of 200 ml).

Plum jam for the winter used to be prepared this way. Many people have known its taste since childhood, although it takes a little tinkering. The fruits are pitted and placed in a separate bowl. Sugar is mixed with water and the syrup is cooked 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 the plums. They need to be left in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, and poured over the plums again for several hours. After such preparation, the jam is placed on the stove. You need to cook it over low heat, stirring and skimming off the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are sealed in jars in the same way as any other homemade product.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How long should you cook plum jam in this case? The same amount - 1 hour. To check how well it has reduced, you can drop a drop of syrup onto a plate. If the drop does not flow or spread over the surface, then the jam is completely ready for swirling. It is not necessary to cool it.

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste. It will require:

Plums (1 kilogram of ripe, but not too soft);

Sugar (1.5 kilograms for the entire cooking);

Zest of 5 oranges.

The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released. At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar. The plum with juice is placed on the stove. After the first boil, reduce the heat to low. Candied orange peel passed through a meat grinder, added to fruits with syrup. You need to cook until tender, on average 1-1.5 hours over low heat. The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

How to seal jam for the winter

To prevent the workpieces from deteriorating, they must be properly closed for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, rinsed boiled water from the inside, dry. The latter is very important: seedless plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. The jars are kept over steam until all the droplets have dried. The lids are sterilized in boiling water for 10-15 minutes. Place the jam in the jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids of your choice: plastic or metal. The latter are twisted with a special machine.

Good afternoon We continue to prepare for delicious winter- We stock up on jam. The time has come for plums and here there is room for the soul to turn around) Almost any variety, size and color will work: white, yellow, blue, red).

By the way, plums are very beneficial for the body; they contain vitamins, pectins, and fiber, which have a beneficial effect on digestion. By the way, look how to dry delicious food at home

Plum goes well with spices such as star anise and cinnamon. They give the delicacy an unusual piquancy. Don't be afraid to experiment and deviate from classic options preparations. Add or remove ingredients to your liking!

If you love chocolate, then be sure to pay attention to a couple of recipes below: plum jam with cocoa and nuts, as well as chocolate from plums. Their taste is very similar to chocolate spread. Treat yourself and your friends with a natural treat!

Best for this chocolate jam suitable variety ordinary plums, or simply “Hungarian”. Its pulp is quite fleshy and dense; during the cooking process, such fruits will not boil over. This dessert can also be called “prunes in chocolate.”

The nuts can be chopped very finely, medium, or left whole - all options have their own charm.

This amount of ingredients makes 3 liters of finished jam, so prepare 6 jars of 0.5 liters each.

• Plums – 3 kg.
• Sugar – 1 kg.
• Cleaned walnuts– 400 g.
• Cocoa – 30 g.

1. Wash the plums, take out the seeds, put them in a large saucepan, and add sugar.

2. Place the pan on the stove, turn on medium heat and wait for it to boil. After bubbles appear, reduce the heat and cook the jam for 20-30 minutes, stirring occasionally.

3. Wash the shelled nuts with warm water and chop them if desired. Boil them in ordinary water 20 minutes over medium heat. Then drain the water, pour the nuts into a saucepan with the plums, and leave to simmer over low heat for another 20 minutes.

4. 5 minutes before the end of cooking, add cocoa and mix.

5. Pour into sterilized jars, close the lids tightly, turn the jars upside down and cover with a warm blanket. We are waiting for it to cool completely.

For jam, jars with a volume of up to 1 liter are best suited. They must be sterilized using any of the 4 methods described below:

How to sterilize jam jars

1. The most quick way– sterilizing empty jars in the microwave. Pour into the bottom of each jar large number water (about 2 cm high). Under no circumstances should the lids be sterilized in the microwave; they should be boiled separately in a saucepan. Place the jars in the microwave oven, cover with a saucer, turn on the 700-800 W mode for 2-3 minutes. Be guided by the boiling point of the water; it should boil for 1-2 minutes. Remove the jars very carefully with a dry towel, because... they are very hot. Pour hot jam into hot jars so that the glass does not burst due to temperature changes.

2. Steam sterilization. This process requires a wide bowl or pan. Pour water into it, and place a metal sieve or grate on top, on which we place the jars upside down. Steam the containers for at least 15 minutes. After this, let the jars dry.

3. Sterilization in boiling water. Place the jars in a large saucepan, fill with water so that the container is completely covered and boil for 5 minutes. Then we take out the jars and set them on a clean cloth to dry.

4. Sterilization in the oven. Place the wet jars in a cold oven. Turn on the temperature to 160 degrees. We wait until the water droplets on the glass evaporate. Be sure to check that there are no microcracks or chips in the glass, otherwise the dishes may crack.

The lids also need to be sterilized. Here is the most common method: lower the lids into boiling water for 1-2 minutes.

Very important advice for housewives: plums can turn your hands brown, so stock up on gloves in advance.

The previous article was devoted to this. We also made a sweet dessert from this, let’s move on to plums.

Plum jam with oranges

Try making jam according to this recipe, it turns out aromatic, moderately sweet, with pleasant notes orange flavor and smell. Ingredients include plum, citrus and spicy seasoning– star anise, it can be replaced with cinnamon.

The star anise has a slightly sweetish taste and a strong spicy aroma. IN classic desserts it is added to citrus fruits and chocolate, and it also harmonizes well with coffee.

Be sure to try making such a fragrant dessert.

A pan with a thick bottom (cast iron) is best suited for cooking, because... it releases heat evenly. You need to stir the workpiece often so that it does not stick to the bottom and walls.

To prepare we will need:

• Plums (preferably Hungarian) – 1 kg.
• Sugar – 400 g.
• Orange – 1 pc.
• Star anise – 1 pc.

1. Wash the plums, remove the pits. Cut into arbitrary pieces and place in a saucepan. Add one star anise, sugar, orange zest and juice. The zest includes only the thin orange peel.

2. Place the pan over medium heat, mix the ingredients and bring to a boil. Skim off the foam and cook for 30 minutes.

3. Sterilize the jars and lids, pour the jam to the very top, screw on the lids, cover with a blanket and let cool.

A sweet treat for the winter is ready!

Preparing chocolate plum jam for the winter

The next great treat for those with a sweet tooth is chocolate jam from plums It tastes like chocolate, but... natural products and without preservatives. Prepare this dessert for the winter and you will greatly delight your family, especially your children, because they love everything chocolate so much!

From this amount of products you will get 3 liters of jam.

To prepare we will need:

• Plums – 2 kg.
• Sugar – 2 kg.
• Cocoa – 8 tbsp. spoons

1. Wash the plums, remove the pits, add sugar, and let stand for half an hour until the juice appears.

2. After half an hour, grind them with a blender, add cocoa, mix thoroughly.

3. Place the pan on the fire, bring to a boil, and simmer over low heat for 10-15 minutes. Don't forget to stir and skim off the foam.

4. Pour the jam into sterilized jars. Screw on the lids.

Below you can watch a detailed video recipe.

Pitless plum jam Pyatiminutka

“Five-minute” is a favorite way to make jam for those who have little time. This is understandable, because with a rich harvest at the end of summer you only have time to do five minutes). And also, the less time it takes to heat treatment, the more useful vitamins remains in the fruit.

To prepare we will need:

• Plums – 1 kg.
• Sugar – 600 gr.

1. Remove the pit from the plums, cover them with sugar, leave for 6-8 hours (or overnight) so that the juice appears and the sugar begins to dissolve.

2. Place the pan on the fire. After the jam boils, cook for 5 minutes, turn off the gas.

3. Pour the jam into sterilized containers and close with lids. Turn the jars upside down. Cover with a blanket and wait for it to cool completely.

A simple recipe for plum and apple jam

The consistency of the jam according to this recipe turns out to be like jam or confiture. Even suitable for this recipe sour plums and apples. These fruits contain large amounts of pectin, which is a natural thickener.

Additionally, we will add dry mint, cinnamon, vanilla, and lemon.

The cooking process will consist of three identical, repeating steps. If you want to make the consistency thicker, then boil it four times.

To prepare we will need:

• Plums – 1 kg.
• Apples – 1 kg.
• Sugar – 1.5-2 kg.
• Lemon – 1 pc.
• Dry mint – 1 teaspoon
• Cinnamon – 0.5 teaspoon
• Vanillin - a pinch

1. Wash the fruits, remove the seeds from the plums, and the core with seeds from the apples. Cut the fruit into slices, add sugar, and leave to extract the juice overnight.

2. Place the pan on the stove and after the jam boils, add lemon zest, mint, vanilla, cinnamon, and mix everything. Add squeezed lemon juice and cook for 30 minutes. Blend the fruits with a blender. Set aside everything to cool for 3-4 hours.

4. Turn on the gas again and cook for 30 minutes, stirring vigorously. Turn off the stove and let the jam cool.

5. Boil the workpiece a third time for 30 minutes.

6. Pour the jam into sterilized jars and close with lids. Wrap it in a warm blanket and wait for it to cool completely.

Georgian plum jam

To prepare we will need:

• Plums (Hungarian) – 2 kg.
• Grated ginger – 1 teaspoon
• Cinnamon – 1 teaspoon
• Walnuts – 150 g.
• Sugar – 600 g.
• Water – 1 l.

1. Wash the plums, cut them in half, take out the seeds, and cut them into slices. Place the fruits in a saucepan, add sugar and add water.

2. Place the pan on the stove and bring to a boil over low heat. Add cinnamon and ginger to boiling jam.

Mix everything carefully, leave to cook for 40 minutes, periodically removing the foam.

After 40 minutes, add walnuts chopped into pieces as you like (halves, quarters, ground) and boil for another 5 minutes.

Pour into sterilized jars and close tightly with lids. Turn it upside down and cover it with a warm blanket or bedspread.

It is better to eat jam that contains nuts first because... at long-term storage they can give a bitter taste.