Plum jam for the winter without sugar. Classic plum jam without seeds

Juicy, sweet and sour fruits have a rich, varied composition useful substances, including antioxidants. Plums improve digestion, increase the elasticity of blood vessels, and promote normalization blood pressure.

They go on sale at the end of summer. And you need to have time to eat fresh plums, and also prepare for future use for the winter. You can cook compote or jam, marinate and even ferment them. Popular homemade remains fragrant sweet jam - great addition to tea party.

There are many good recipes this dessert. Today on the Popular About Health website we will talk about how to cook plum jam without seeds simple recipe for the winter, and not just one, but several:

Preliminary preparation

To make a great jam, buy fresh, ripe, but not overripe fruits, without damage or rotten barrels. They should have dense flesh and the pit should be easy to separate.

Any variety will do. It’s just that if the plums are more sour, there will be more sourness in the taste of the finished product.

At home, sort through and remove any wormy or spoiled ones. Rinse through a colander warm water.

Remove the stems by cutting in half and removing the seeds. Then cut the halves again.

Now you can start cooking:

Simple plum jam for the winter (pitted recipe)

Us will be needed: for 1 kg of seedless fruit - 800 g of sugar and half a glass of water.

Cooking:

Place the prepared fruits in a wide, voluminous enamel pan. Add water, stir, boil. Immediately reduce heat and cook at low simmer for half an hour.

Now add sugar in portions, stirring well each time. The interval for adding sugar is approximately 3 minutes. Now increase the temperature slightly and bring to a boil, stirring regularly.

After boiling, turn down the heat again. Boil, stirring and skimming, for about half an hour. Place the finished product in sterile jars and screw on the lids.

Recipe for jam with gelatin

Us will be needed: for 1 kg of fruit - 800 g of sugar, 15 g of gelatin, a quarter glass of lemon juice.

Cooking:

Place the prepared fruits in a saucepan, pour in lemon juice and add half the sugar. Mix well and leave for a couple of hours to release the juice. During this time, soak the gelatin in water. The path swells for at least half an hour.

Place the pan on medium heat, bring to a boil, cook for 5 minutes. Let cool.

Grind the cooled plums with a wooden masher or blender. Add the remaining sugar. Bring to a boil again, reduce heat, simmer for 40 minutes.

Now pour in the gelatin, while stirring the sweet mass vigorously so that no lumps form. Immediately put into jars and roll up.

Recipe with orange - a simple recipe for the winter

Citrus will add a hint of citrus to the finished dessert. original scent and slight astringency. This is very delicious jam For homemade tea. It can also be used as a filling for pancakes and pies.

Us will be needed: for 1 kg of pitted plums - 600 g of sugar and 1 large, juicy orange without skin and seeds.

Cooking:

Prepare the plums, cut them, put them in a saucepan. Pour in sugar, add orange chopped in a blender.

Boil over medium heat. Then reduce the heat and cook for about an hour until thickened. Place in clean jars and sterilize with lids. You can do this in the oven: place them in a well-heated oven for 15 minutes.

Now you can screw on the lids. Turn the jars over and leave until they cool. After this, you can send them for storage to cool place.

Jam - five minutes

This is a very good, win-win recipe. Its value lies in the fact that cooking takes a minimum of time and therefore the plum retains most of the nutrients.

To prepare, we need prepare: for 1 kg of fruit - half a glass of water and 1 kg of sugar.

Cooking:

First, let's prepare the syrup. To do this, pour sugar into a large enamel pan and add water. Heat gradually over low heat until the sugar is completely dissolved and the liquid is boiling. To avoid burning, stir constantly.

Now put the plums cut into pieces into the syrup and boil over medium heat. Then simmer for 7 minutes, stirring constantly and removing the foam.
Place the hot five-minute mixture into hot jars and screw on the lids. In the future, store in a cool place.

Jam without sugar

This recipe will undoubtedly be appreciated by people who, for health reasons, cannot eat sweets. Besides plum jam without sugar can be used in winter for cooking various sauces and gravy. For example, to fried meat.

Here recipe:

Wash very ripe dark plums and remove pits. Cut into pieces. Place in a saucepan, boil, cook over low heat, covered, 10 minutes, until juice appears. Turn off the stove, let the plum mass cool and brew for 8 hours.

Now boil again for 10 minutes. Leave for 8 hours. Then again: cook for 10 minutes, cool for 8 hours. Cook and cool 4 times in total. Therefore, it is better to start cooking in the evening and leave it overnight. And in the morning, cook again, then cool until evening, etc.

Cook for the last and fourth time for 20 minutes, transfer to jars and leave without lids. Use them to close the jars when the product has cooled. No need to roll up. Store the jam in the cold. Bon appetit!

Many housewives know how to make plum jam. After all, this dessert is very popular in our country. There are several ways to prepare it. Some make this delicacy with seeds, some without them, and some even add gelatin or cocoa to the fruit.

Whichever of the following methods of making jam you choose, you will definitely get a tasty and fragrant dessert, which will certainly be appreciated by all members of your family.

Fruit selection

Before preparing plum jam for the winter, you need to choose the right main ingredient.

If you are an avid gardener, then this fruit can be easily grown in your own garden. If you have nothing to do with summer residents, then it is better to purchase this product on the market. In this case, it is necessary to ensure that the plums are soft, without wormholes or damage to the skin. If the seller allows, you can taste the fruit. It should be sweet and tart.

Plum jam for the winter: recipe with photos

The simplest way to prepare such a delicacy is the one that involves using whole fruits. In other words, plums do not need to be processed or pitted. The absence of this procedure will allow you to make jam quickly and easily.

So how to make plum jam for the winter? For this we need the following products:

drinking water - 1/3 cup;

Preparing the fruit

Before cooking plum jam, you need to process fresh fruits. They are sorted out, removing wormy specimens, and then placed in a colander and washed thoroughly with hot water.

After the fruits are processed, they are dried and placed in a large basin. Next, add small granulated sugar. After thoroughly shaking the ingredients, cover them with newspaper and leave in a warm room until the sweet spice is partially dissolved.

If you are in a hurry, you can heat-treat the products immediately after combining the fruit with sugar. In this case, you can add a little to them drinking water(about 1/3 cup). This component will prevent ingredients from sticking to the bottom of the pan.

Heat treatment

How to make plum jam for the winter? To do this, place the bowl with fruit and sugar on very low heat and slowly bring to a boil. As soon as the sugar begins to melt, stir the plums well.

After the syrup is formed, wait for it to boil. It is from this moment that time is recorded.

Make jam with fruit pits should take about half an hour. At the same time, it needs to be constantly stirred with a large spoon. During this procedure, the fruits should become soft.

Conservation process

The plum jam, the recipe for which we are considering, should turn out very thick. After it has been heat-treated, it is placed in pre-sterilized jars and sealed with lids.

Leaving the workpiece at room temperature for several days, it is put into a cool room.

How to serve?

Ready-made can be consumed immediately after preparation. But if you have stored it for too long and it has become candied, then it should be reheated on the stove and served chilled.

Plum jam: seedless recipe

Not all cooks like to make jam from plums with pits. In this regard, we suggest getting rid of them and getting a more appetizing dessert.

So how to make seedless plum jam? To do this you need to prepare:

ripe sweet plums - about 5 kg;
fine beet sugar - about 4.5 kg.

Fruit processing

The plums for this jam can be purchased slightly elastic. They are washed thoroughly in hot water, and then dried and cut along the diameter. Turning the fruit halves in different directions, carefully separate them and remove the seeds.

As soon as all the plums are peeled, they are placed in a deep pan and covered with fine sugar. After mixing the ingredients, cover the sugared fruit with a lid and leave it warm for 70-90 minutes. During this time, the halves of the fruit should release their juice and, combining with sugar, form a thick syrup.

Cooking process

All housewives should know how to make plum jam for the winter. After all, such fruits are very popular among all residents of our country.

As soon as the granulated sugar melts and forms a thick syrup, place the dishes on the stove and, stirring regularly, slowly bring to a boil. After this, the contents of the pan are boiled for exactly 10 minutes. During this time fruit jam should thicken noticeably, become darker and richer.

Rolling up the dessert and serving it to the table

Now you have an idea of how to cook plum jam kitchen stove. After heat treatment, the dessert is distributed into sterilized jars and sealed with self-tightening or regular tin lids.

After all containers have cooled, they are removed to a cool place. In winter, the finished dessert is presented to the table along with a cup of hot tea and toast.

Cooking fruit jam in a slow cooker

Do you know how to cook plum jam in a slow cooker? If you have the mentioned device, but you don’t use it, then it’s time to do it. Making fruit jam in it is not so difficult. To do this you need to prepare:

ripe soft plums - about 5 kg;
drinking water - 1/2 cup;
crystallized gelatin - 35 g;
fine beet sugar - about 5 kg.

Food preparation

Plum jam for the winter with gelatin is prepared in stages. First, the main ingredient is processed. The fruits are thoroughly washed, dried, divided in half and the pit removed. After this, they are placed in a deep bowl, covered with sugar and stirred thoroughly.

Covering the ingredients with a lid or newspaper, they are left in this state for two hours. In the meantime, begin preparing the gelatin. It is poured into a small bowl and poured plain water. After mixing the ingredients with a spoon, they are left aside for 45 minutes. After this time, the gelatin crystals should swell well. To dissolve them, they are slowly heated on the stove, but do not boil.

Dessert cooking process

How to cook plum jam with gelatin? First, fruits and sugar are heat treated. They are placed in a slow cooker and gradually brought to a boil in the cooking mode. As soon as the contents of the device begin to boil, stir it well and cook for about 7 minutes.

After time has elapsed, it becomes boiled sweet plum add gelatin solution. In this composition, the jam is cooked for another 3-5 minutes.

During heat treatment should become darker, more flavorful and thicker.

Preserving dessert

To ensure that plum jam is well preserved throughout the winter, it should only be placed in sterilized jars. They are rolled up with boiled lids and allowed to cool completely.

In one or two days homemade treat put away in the cold. This processing will allow the jam to become even thicker and tasty (due to the gelatin content in it).

Serve to the table

Thick fruit jam should be served chilled. Along with it, guests must be served a cup of unsweetened tea, as well as bun, toast or some kind of cookie. This delicacy is also ideal for cheesecakes, pancakes, pancakes, etc.

Making chocolate plum jam

Not everyone knows how to make plum jam with cocoa for the winter. So we decided to introduce it step by step recipe. By following all the recommendations, you will get a very tasty and unusual dessert, which will certainly delight both adults and children.

So, we will need:

sweet plums without seeds - 1.5 kg;
drinking water - ½ glass;
beet sugar - 600 g;
cocoa powder - 5 large spoons (heaped).

Preparing the base for jam

Despite its apparent complexity, this dessert is easy and simple to prepare. First the fruit is processed. They are thoroughly washed, dried, cut in half, the pit removed and placed in a deep pan.

After adding a little drinking water to the drain, place it on the stove and boil slowly. Half fruits are boiled for about half an hour. After they fall into pieces, remove them from the heat and cool slightly.

Having carried out the described steps, place the warm plum mass in a colander or large sieve, and then grind it using a masher. As a result, you should get a thick and aromatic puree and a small amount of cake. The last one can be thrown away.

Cooking jam with cocoa on the stove

After the basis for plum dessert will be ready, start preparing cocoa. It is poured into a bowl along with 300 g of sugar and placed on water bath. Slowly heating the components until they are completely dissolved.

While the glaze is cooling, the rest of the granulated sugar is poured into the plum puree, which is previously placed on the stove.

As soon as the fruit pulp boils, turn down the heat. In this form, the jam is boiled for 5 minutes. After this time, warm glaze is added to it and mixed thoroughly.

Seaming process

Having obtained a dark and homogeneous mixture of fruit puree and cocoa, begin to distribute it into sterilized jars. As a rule, 0.5 containers are used for these purposes.

Cover with lids and leave the chocolate jam at room temperature until it cools completely. In the future, it is removed to the basement or subfloor (can be kept in a refrigerator).

When and how to serve?

Serve to the table chocolate treat with plums, preferably after two weeks. The jam is placed in a beautiful bowl and presented to guests along with a glass of tea and crispy toast.

It should also be noted that such a dessert is often used to prepare delicious baked goods(for example pies, buns, pies, etc.). By the way, homemade brioche made from this delicacy is very tasty.

Let's sum it up

In this article we looked at the most popular and simple ways making plum jam. Using the options described, you will definitely delight your guests and household members with a tasty and aromatic delicacy.

It should be noted that the methods presented are far from the only options for making fruit jam at home. If desired, you can add other components to such a delicacy that will significantly improve it. taste qualities and appearance.

2018-08-13

Hello my dear readers! Summer is heading towards its end, but the same cannot be said about the harvesting season. Late plums - Hungarian plums - have ripened in our garden. I make plum jam in small batches every day. Today I would like to present to you my favorite simple recipe for pitted plum jam for the winter. Our plum garden is very tiny, but bears fruit very abundantly. I cook from selected hard plums plum jam without seeds and I close the compote for the winter. Softer, completely ripe fruits with the addition of a small amount of unripe ones - ideal raw materials for making jam.

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

General rules for making plum jam

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

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

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

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

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

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

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

Ingredients

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

How to cook

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

Cover the resulting pitted raw material with granulated sugar.

On a note

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

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

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

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

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

And here in the photo is a serving for tea.

Cooking technology

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

My comments

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

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

Step-by-step recipes for making thick plum jam using a classic and quick recipe, with gelatin or gelatin: how to make chocolate plum jam

2018-07-26 Marina Danko, Marie Sokol

Grade
recipe

6182

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

39 gr.

156 kcal.

Thick plum jam is just the perfect preparation. Most of all I love it with hot tea, black bread and delicious butter. Such a bright memory from childhood, when everyone seemed big and kind. A lot of time has passed, but I still only love plum jam, and I make jam from everything else. Of course, you can flavor the jam with vanilla and mint, but I only sometimes add a cinnamon stick, and usually cook it without any additives at all.

Ingredients for cooking

Plums - 1 kg
Sugar - 350 -400 g

Preparation

We peel juicy and sweet plums from seeds. Overripe fruits and varieties whose seeds are difficult to remove are quite suitable here. The recipe indicates the weight of the plum with pit.

As soon as you get rid of the seeds, put the plums on medium gas and cook until soft. During cooking, constantly remove the foam. The plum should become soft so that the crust comes off on its own. As you already noticed, we did not pour water into the pan, since our variety is quite juicy. If your plums are a little dry, add some sugar (100 grams) and let them stand so that they release the juice.

Adding water is highly undesirable, since it will be necessary to evaporate the excess liquid, which means cooking the jam even longer.

Blend the whole mass with a blender. Grind the plums through a sieve. The hard peel will not get into our jam. If you have soft skin and you can’t feel it in the puree, then you can skip this step.

Add all the sugar required. If the variety is quite sour, you can increase the amount of sugar to your liking, but I recommend leaving it a little sour.

Boil the plum jam for 10-15 minutes, during which time it will become a little thicker. You can cook it longer, but be careful not to burn it.

With increased cooking time, the jam becomes darker and more chocolatey, but this is up to your taste.

Pour the jam into prepared jars - washed and sterilized. Immediately close with lids, turn upside down and gradually cool. If you cover the jars well, they will cool for at least a day.

After complete cooling, we send the jam to the cellar or other place where you usually store the preparations. Jam does not require low storage temperatures and can be stored on a shelf in the kitchen.

Jam is great as a filling for pies - it does not leak out during cooking. We also like it as a filling for grated pie, it has a barely noticeable sourness, which makes this cake very original.

Option 2: Quick plum jam recipe

Passing plum slices through a meat grinder, you can add sugar into the mouth with a large spoon. The point, of course, is not that this will save a little time on dissolving the crystals. Some housewives believe that sugar rubs the skin of the berries more strongly, which contributes to the rapid release of gelling substances from it.

Ingredients:

ripe, selected plums - two kilograms;
2000 grams of sugar;
one medium-sized lemon.

How to quickly make plum jam

Having first scalded it with boiling water, dip the lemon in cool water, dry it with a towel and cut off the “lids” from the ends of the fruit. We cut the rind in a spiral, along the entire fruit or in parallel strips, and remove it completely. We disassemble the pulp into slices, use scissors to cut the translucent film and, if possible, remove it.

Examine the bare slices in the light; shaded areas indicate the presence of seeds; be sure to remove them. The bitterness inherent in lemon seeds is very strong and will ruin the jam; set aside the citrus pulp for now. Rinse and break the plums into halves and discard the pits.

With the meat grinder set to minimum grinding, grind the plum and lemon pulp, collect in a basin, and add sugar. First turn on the stove at maximum temperature, quickly bring the mixture to a boil and reduce the heat to a low level. Completely collect the foam from the surface of the jam, adjust the heat so that the surface of the jam barely ripples, and cook for up to an hour, stirring and monitoring the thickening.

Option 3: Plum jam for the winter with gelatin

Adding a small amount milk fat in jam gives it a glossy sheen. The technique is quite well known, but not everyone likes the result. This component in jams is not mandatory, you can absolutely safely exclude it.

Ingredients:

pulp of ripe plums - one kilogram;
a spoonful of butter;
sugar - six hundred grams;
six tablespoons of lemon juice;
fifteen grams of gelatin.

How to cook

After cutting the pulp from the peeled berries into small, randomly shaped pieces, collect it in a spacious bowl, sprinkle with half the amount of sugar and mix. Squeeze the juice from a sour lemon, strain it from the pulp and seeds, collect required amount and also mix with plum slices.

Leave the container on the table for an hour, covering it with a clean cloth. Soak the gelatin in a glass of water until it swells and leave it next to the plums, allowing the granules to draw in more moisture. We slowly warm up the settled plum mass, kneading it with a masher in the process.

Raise the fire under the container to a level above medium, add and mix the rest of the sugar, heat until it boils. Adjust the temperature so that the jam barely bubbles, stirring occasionally, boil it until it thickens noticeably.

We collect the foam from the surface of the jam during the entire cooking time, squeeze it out and add gelatin to the mass, stir and monitor the dissolution of the granules. Add and stir the oil, pack the hot mass into sterile jars. After corking and turning it upside down, let it cool until it cools before storing it in the pantry.

Option 4: Plum jam for the winter with chocolate and cocoa

The aroma and taste of jam is easy to predict. We do not change the amount of cocoa, this base ingredient, but you can slightly adjust the result with chocolate. We take the bitter bar, with the highest possible percentage of cocoa. Approximately fifty grams chocolate chips on specified quantity other products will provide the jam with a light but noticeable taste of chocolate. By doubling its quantity, you will get jam with slight bitterness, but wonderfully aromatic and tasty.

Ingredients:

one and a half kilos of pitted plums;
seven hundred grams of sugar;
natural cocoa powder - forty grams;
a quarter pack of natural butter;
50 milliliters of water;
bar of chocolate (not bitter).

Step by step recipe

Use overripe plums in jam, but it is better to set aside plums that are too dense for compotes. After removing the seeds from the washed fruits, do not chop the pulp, collect it in a saucepan, pour it in and mix with half the sugar. After waiting until a noticeable amount of juice is released (the sugar gets wet and begins to dissolve in it little by little), transfer the mass to the multicooker bowl.

First, set the operating mode to “Steaming,” pour water into the drains, and heat for up to half an hour. The pan in which the plums were originally located should not be washed; pour the hot sweet mass into it and quickly grind it with a blender. Taste, add sugar to the jam to taste, and pour back into the slow cooker.

We program the “Extinguishing” mode, lasting exactly one hour, lower the lid. Exactly in the middle of the process, pour the cocoa mixture with two tablespoons of sugar and grated chocolate into the bowl. You can change the quantity at your discretion, from half to a whole hundred-gram tile.

Three minutes before the end of the cycle, add butter and stir into the jam; do not close the lid any longer, but quickly pack the hot jam.

Option 5: Plum jam with Zhelfix - “Christmas”

There is a reason to add two or three drops of orange essence to the alcohol. The point is that in original recipe It is recommended to use rum, and it is often associated with the aroma of citrus. You can change the proportions of spices or completely remove any of them; the only thing that is advisable to do is grind them just before use.

Ingredients:

exactly a kilogram of ripe plums;
a third of a glass of water;
sugar, white - five hundred grams;
a quarter spoon of grated cloves and ground coriander and a little more - cinnamon;
a spoonful of alcohol or two - cognac (vodka);
a bag of Zhelfix (2:1);
a pinch of nutmeg.

How to cook

Add water to the pitted plum pulp and immediately place the cauldron on heat. After the liquid boils at the bottom of the container, reduce the temperature to a minimum and cover with a lid. Occasionally opening the cauldron and stirring, simmer for about half an hour.

Combine the gelling mixture with sugar and rub the spices into the hot puree. Let them warm up for a minute and add sugar, stirring, boil for five minutes and collect the foam. We do not turn off the heating, pour alcohol into the jam, mix and immediately begin packaging in a sterilized container. glass containers. Having hermetically sealed the jars, cool them and hide them in the pantry.

Option 6: Traditional plum jam recipe

Everyone has their own favorite varieties of plums for canning, and some housewives don’t even care what to fill their pantries with for the winter. Both are right. Jams containing plums in recipes dark varieties, no better than light ones, except maybe in color. You liked the description and are looking forward to pampering your homemade ones, but there simply aren’t any berries listed in the recipe? It’s okay, believe me, by replacing them with almost any others, you will lose absolutely nothing.

How can you change the recipe you like so as not to risk the quality of the jam? Yes, it’s elementary! Plums, in addition to color and slight differences in aroma, differ mainly in sweetness and juiciness. The first parameter is easily adjusted by the amount of sugar, the second is also easy to cope with. Jams, the thickness of which depends on the duration of evaporation, simply cook longer, but in no case for more high temperature. For recipes that require the addition of thickeners, we increase the amount of these mixtures.

Ingredients:

dark plums - 2.5 kg;
cinnamon, vanilla (powder) - two small pinches each;
1200 grams of sugar.

Step-by-step recipe for plum jam

We sort out the plums. For jam, we select berries of medium ripeness with fairly dense pulp and without damage in the form of rot. Breaking off the tails, rinse the berries with cool water, break them, and remove the seeds.

Place the halves in a container suitable for making jam. It is best to take a wide basin or a large saucepan with a double bottom. Add sugar to the plums and mix carefully so as not to crush them. Place on the stove and turn on medium heat.

As soon as the sugar dissolves completely in the juice that comes out of the plums, turn up the heat and boil the mass for forty minutes. At this time, stir as often as possible and carefully collect the resulting foam.

Mix vanilla and cinnamon into almost finished jam. After that, boil it for another ten minutes, and put it in sterile jars, seal and cool.

The easiest way to prepare a plum delicacy for the winter is to make jam or confiture from the fruit. In principle, both options are ideal for beginners or very busy housewives, because they are prepared quite simply and quickly. Plus, it’s almost impossible to ruin them. The main thing is to choose what to cook. Jams have a thick, velvety consistency. Confiture is more like a dense jelly, with pieces of fruit or homogeneous - most often housewives make it homogeneous, since it is still less troublesome; the correct confiture should contain pieces of berries/fruit. This is exactly the kind of plum confiture we will prepare for the winter. The recipe, in addition to fruit and sugar, includes the obligatory addition of a gelling component, since without it you will not be able to obtain the correct jelly consistency. Maximum - will work thick jam. As such a component, you can use any thickener marked “for jelly (marmalade, soufflé).” We suggest preparing this plum confiture using agar-agar. With it, the structure of the treat will be jelly-like and denser. This confiture “does not float” even when stored warm.

Taste Info Jam and marmalade

Ingredients

plum (any variety, weight with pit) – 1 kg;
sugar – 1 kg;
water – 200 ml;
agar-agar – 1 sachet (7 g);
citric acid – 1/3 tsp.

How to prepare plum jam for the winter

First of all, we prepare jars and lids for the confiture. The sweetness does not take that long to cook, and at the time of distributing it into containers, the jars should already be sterile and dry.

We sort out the plums and wash them thoroughly. Then cut each one lengthwise and remove the pit.

Since we are making confiture with pieces of fruit, we divide all the prepared plums approximately in half, and then we will work with each separately: boil one, puree the other. We transfer the plum halves intended for boiling into a suitable sized saucepan (taking into account the fact that the puree will be added there later). If desired, you can cut the plums into smaller pieces. Add half of all the water to the saucepan.

We put the saucepan on the maximum heat of the stove, bring the contents to a boil and let it boil for about 15 minutes - so that the plum becomes soft, but at the same time (preferably) retains its shape.

At the same time, prepare the second part of the confiture. To do this, turn the remaining plums into puree using an immersion blender.

The puree turns out to be quite thick and interspersed with plum skins - the look, frankly speaking, is not the most appetizing. We get rid of the skin by rubbing the plum puree through a sieve and diluting it with the remaining water. If you think the puree is too thick (the consistency depends on how juicy plum), you can add a little more water.

Add agar to the puree.

Stir plum puree with agar and, according to the instructions, leave it to stand for 15-20 minutes. If there are lumps left when stirring, it’s not a problem; when heated, the mass will become completely homogeneous. After infusion, add the plum puree with agar into the saucepan with the plums in slices.

Stir and add sugar to the confiture.

Teaser network

Then citric acid. Stir.

Return the saucepan with jam to the stove. Bring to a boil and, with constant stirring, boil for another 5-10 minutes. During this time, the agar lumps should completely dissolve. You will get a velvety plum mass with fruit halves. Now it is liquid, but after cooling it will become thick and dense, like jelly. Be sure to remove the foam, otherwise it will harden into an unappetizing white film.

Filling plum jam prepared jars.

Close and leave in room until cool. Afterwards you can put it away for storage. If it turns out that you didn’t have time to pour the hot confiture into the jars and it thickened, it’s okay. Place the saucepan on the stove again and, stirring, bring the confiture to the consistency you need.

Ready-made plum confiture is perfect as a filling for baked goods, for making sandwiches, or just with a cup of hot tea. Bon appetit!

Note.

If you prefer confiture with a homogeneous consistency, without pieces of fruit, then skip the step of boiling the plum halves (steps 3-4) and turn the entire plum into puree. Next - according to the recipe.