How to make plum jam. Delicious plum jam recipes for the lazy How to cook thick plum jam

As you know, with significant heat treatment, fruits and berries lose most of their vitamins and beneficial elements. But not a plum! Of course, some of the beneficial components are still destroyed during the cooking process, but on the whole, the jam made from it is not only a tasty, but also a healthy dessert.

Peculiarities

Plum jam is a thick, uniform dessert without inclusions with a sweet and sour taste. Its consistency and taste largely depend on the method of preparation, the type of plum and the presence or absence of additional components. For example, a plum-apple delicacy will be thicker than just plum. Although the apple palette of flavors is practically not felt in it.

Soft, ripe and even overripe, bruised plums are suitable for jam. Regardless of the recipe, the cooking process involves washing and removing seeds from the fruit. After this, the berries are given the consistency of a puree (this can be done either raw or by boiling the plum a little), sugar is added, and the jam is cooked until tender. As you can see, making jam for the winter at home is quite simple.

When prepared, it is used as a dessert and is also added to baked goods. Lovers of homemade liqueurs and wine often make low-alcohol drinks based on plum jam.

Additional components providing the jelly-like structure of the product are not required due to the high content of pectin in the berries. Spices are added for aroma and variety of flavors, and lemons or citric acid are added for light sourness.

Benefits and harms

The plum itself is rich in pectins and minerals, including zinc, calcium, potassium, sodium, iodine and others. It also contains high levels of vitamins A, E, B vitamins, and ascorbic acid.

During heat treatment, some (up to 30%) of them are destroyed, but here it all depends on the method of preparation. If you want to not only enjoy a delicious dessert, but also get the maximum benefit from it, you should choose those recipes that require minimal thermal exposure.

This dessert is quite high in calories, on average 100 g of product contains 285 kcal, of which over 70% remains in carbohydrates. This is due to the high (up to 60%) sugar content. Naturally, the dish cannot be called dietary. Those who use it without measure may face the problem of excess weight, diathesis.

How to cook?

There are many recipes for making plum jam. Let's review the most interesting of them.

Basic recipe for plum jam

To prepare you will need:

• 1.2 kg of ripe, worm-free plums with skin;
• 900 g granulated sugar;
• 5 g citric acid or a tablespoon of lemon juice.

The plum must be rinsed well, remove sticks and twigs, add water, and then put on low heat until it boils. As soon as the first bubbles appear and the skin of the fruit becomes soft and begins to crack, remove it from the heat, drain the broth, and leave the berries to cool naturally.

Next, remove the seeds from the berries and puree the resulting mass with a blender. The next step is adding sugar and stirring the composition, followed by boiling over low heat for 2-3 hours. 5-10 minutes before readiness, citric acid or juice is added to the composition, and the jam is thoroughly mixed.

During the cooking process, you should stir the mixture regularly and remove the foam as necessary. Immediately after turning off the heat, the jam will be quite liquid, but as it cools, it will acquire a jelly-like consistency.

While the jam is preparing, you can prepare the jars. It is better to take small containers of 0.7-1 liters. They need to be washed, dried and heated in the oven. Boil the lids for 10 minutes.

After the jars have cooled, they are filled with jam (it should also cool a little) and rolled up with lids. Closed jars are placed on the lids, that is, upside down and wrapped in a towel. A day later or after the composition has cooled, the jars are turned over again and stored in a cool place.

Thick jam for baking

Of course, jam prepared according to this recipe cannot be eaten simply with tea, but due to the low moisture content in it, it is optimal for adding to baked goods.

You will need the following ingredients to prepare it:

• 3 kg of ripe plums;
• 1 kg sugar;
• 200 ml water.

First of all, the plums need to be washed well and rotten fruits removed. An important point - even a small piece of rot can ruin the taste of the entire pan of jam!

After this, you need to remove the seeds from clean plums, which is convenient to do by making cuts on the fruits. Place the pitted plums in a deep saucepan and, adding water, place on low heat. It is better to use cast-iron, ceramic or enamel dishes for cooking; the jam will burn less in them. The ideal option is a thick-walled cauldron, a low and wide pan with a thick bottom. It is better to add just a little water at first, it is needed so that the plums do not burn.

You need to cook the mixture for about an hour, then add the full amount of sugar, mix thoroughly and put it back on the fire. The jam is considered ready when its mass has reduced by a third. You can cook intermittently, keeping the time between them for 3 hours.

The cooled jam is put into jars prepared in advance, rolled up with lids and put away for storage.

When using such kitchen “helpers” as a bread maker and a slow cooker, the process of cooking jam can be less troublesome.

Plum jam in a bread maker

Products:

• 1 kg of ripe plums;
• 150 ml water;
• 80 g sugar.

Plums should be prepared - sorted, washed, and pitted. The resulting composition is poured into a saucepan and covered with sugar. It is better to do this in layers - after pouring a few berries, cover them with sugar, then again with berries and so on. The mixture should be left in this form for 3-4 hours.

After this time, the berries with sugar are transferred to the bread machine bowl, water is added and the “jam” mode is selected. If there is none, you should select the cooking mode and set the time to 90 minutes.

The finished composition is pureed using a blender, and then rolled into jars.

Plum jam in a slow cooker

The quantity of products and their preparation are similar to those indicated in the previous recipe. The plum halves, after the seeds have been removed from them, are immersed in a blender bowl and mixed with sugar, water is added.

You need to cook in the “stew” mode for 2 hours. 10 minutes before the end of the process, open the lid of the multicooker and evaluate the structure of the jam. If it is too liquid, you can add pectin or gelatin.

Usually the cooking time for jam in recipes is indicated approximately. A more accurate method of determining the readiness of a dish is to drop a small amount of jam onto a plate and wait for it to cool. If the jam does not spread on the plate, it is considered ready.

The finished plum jam can be given a more original taste by using the Hungarian cooking method. In this country, the finished cooked jam is poured into sterilized jars and placed in the oven. The jars are placed on a baking sheet covered with foil or baking paper.

In this form, the jam remains for an hour at a temperature of 180-220C. A dense crust should form on its surface. When ready, turn off the oven and leave the jars in it until they cool completely. After that, they are rolled up with lids and put away for storage.

The number of jars for rolling up the product is quite easy to calculate - from 1 kg of plums you get about 1 kg of jam.

The best variety for jam is plums with thin skins, from which the pit is easily removed (for example, the “Hungarian” variety). If you use thick-skinned fruits, it is better to boil them a little first and pass them through a sieve. This will ensure tenderness and uniformity of the finished dish.

You can achieve an unusual taste of jam by mixing several varieties of plums. Another secret ingredient is butter, which is added at the very end of cooking in a volume of about 2 tablespoons, regardless of the amount of jam. Butter can be replaced or combined with cocoa at the rate of 1 tablespoon per 1 kg of plums or dark chocolate (2 tablespoons of grated chocolate per 1 kg of jam).

Spices that are added at the end of cooking or even ready-made jam can give the jam an unusual taste. Cardamom, cloves, vanilla, ginger, and cinnamon go well with plums. You can put a sprig of mint right under the lids.

To learn how to make homemade plum jam, watch the following video.

Jam is one of the ways to prepare fruits or berries. In this article we will share with you how to properly cook homemade plum jam for the winter so that it turns out tasty, rich and thick.

Apple-plum jam recipe

Ingredients:

• white sugar – 995 g;
• blue plum – 620 g;
• apples – 610 g.

Preparation

Wash the plums thoroughly, dry them on a towel, remove seeds and puree them in a blender into a homogeneous mass. We process the apples, rinse them and cut them into thin small slices. Combine the berry mass with the fruits, mix and heat until boiling over low heat. Next, add the required amount of sugar, stir and leave on the stove for 10 minutes. Then carefully remove the dishes, cool and boil the delicacy again. We repeat this procedure several times, and then pack the finished hot jam into pre-prepared heated dry jars, seal them hermetically, turn them upside down, wrap them and leave them in this state until completely cooled. We store the plum jam in a dry place and serve it with pancakes or use it as a filling when baking pies.

A simple recipe for plum jam at home

Ingredients:

• blue plum – 990 g;
• water – 105 ml;
• sugar – 830 g.

Preparation

We wash the plums, remove the seeds and boil the fruits until soft, adding a little filtered water. Next, grind the plum mass through a strainer or beat with a blender, after removing the skin. Next, add sugar, mix and cook the jam until tender, stirring occasionally. Place the hot delicacy in warm jars, cover the top with gauze and leave at room temperature for 2 days. Afterwards, we roll up the lids and put the jam in the cellar for storage.

Recipe for plum jam with apricots at home

Ingredients:

• ripe apricots – 540 g;
• garden plum – 520 g;
• sugar – 615 g.

Preparation

To prepare jam according to this recipe, carefully remove the pits from the plums and apricots and place the fruits in a saucepan. Steam the contents in a water bath until soft, and then puree with a blender, after removing the skin. Boil the mixture by half, add sugar, stir and simmer the jam over low heat until cooked. Pack the finished delicacy into dry small jars, close the lids and cool, turning it upside down. This jam has a pleasant taste and rich aroma.

Plum jam in a slow cooker

Ingredients:

• garden plum – 995 g;
• – 1 sachet;
• sugar – 980 g.

Preparation

We sort the plums, discarding the spoiled fruits, rinse them, carefully break them in half and remove the pits. Then place the slices in a colander, rinse with cold water and leave to drain for half an hour. After this, place the prepared fruits in the multicooker bowl and add dry pectin. Stir, close the device with a lid, select the “Soup” program and time for exactly 5 minutes, stirring. As soon as the plums release a little juice, add the required amount of sugar, stir with a wooden spoon and continue to cook the delicacy in the same mode for another 5-7 minutes.

Without wasting time, sterilize glass jars and lids. Cool the finished jam completely, beat with a blender until smooth and spread the thick plum jam into jars. We roll up the workpiece with lids and store it in the cellar for the winter. Before serving, put it in a bowl or use it when baking pies.

For the winter, instead of the usual compotes and jam, try making tender plum jam with or without pits. It turns out very tasty, and you can serve it with anything: just for tea, with a fresh loaf or buns. The sweetness is used for filling, so you can safely add it to pies, pies, or even make dumplings with it. All recipes are very simple, suitable even for the laziest, and require very little cooking time.

To ensure the jam has the correct homogeneous consistency, follow these simple recommendations when preparing:

• choose slightly overripe and wrinkled fruits. If there are damaged parts, remove them with a knife; the drain should be free of rotten areas;
• To achieve a thick consistency, use a thickener. It will help achieve the desired condition, even if the workpiece turns out to be a little liquid;
• use a large pan for cooking, then cooking will be much faster. Liquid evaporates from a bulky container much faster than from a small saucepan, so you will save time;
• To make the mass homogeneous, you can either grind the fruits through a sieve from the skin, or twist them in a meat grinder. The first method is considered more labor-intensive than the second;
• add the same amount of sugar as you take plums. If the variety is sour or slightly unripe, then you can add a little more, but not more than 60% of the total volume. Too little granulated sugar leads to rapid molding of the product;
• Make sure that the jam does not burn during cooking. To do this, stir it constantly with a wooden spatula, especially at the end of cooking, when the consistency becomes viscous;
• Place the finished product in sterilized jars and roll up the lid. Treat the jars with steam or heat them in the oven in advance; at high temperatures, harmful bacteria die, which means the sweetness will be stored for a long time.

How long it will take to prepare depends on the volume of the future preparation. Please note that the jam is boiled twice: for example, if you used 4 kg of plums, you will get 1.5-2 liters of aromatic preparation.

Attention!

The plum preparation will easily stand in a cool place for 1-2 years or even more, while its taste and aroma will be completely preserved.

Recipes

Jam differs from jam in that you can hardly feel the skin in it, the mass itself is thicker and more homogeneous. It can be spread on bread and used for various culinary purposes. Since the fruits have seeds, most housewives remove them, but if you don’t want to bother with them, then there are several recipes where you don’t have to remove them.

Classic way

The resulting jam will definitely not disappoint you. You will need a minimum of ingredients, as well as effort.

Compound:

• 1 kg of ripe plums;
• 700 g granulated sugar;
• thickener – 1 tbsp;
• clean water – 100 ml.

How to cook:

Rinse the fruits from dirt, then place them on a towel and dry. If you come across rotten areas, cut them out to the healthy part. Remove the seeds.

Heat water in a saucepan, add granulated sugar to it, stir quickly until completely dissolved. Boil the syrup for a couple of minutes, then add the prepared plums to it. Cook until the contents of the pan turn into mush. This usually takes 20-30 minutes.

When the pulp is thoroughly boiled, remove the pan from the heat and wait until its contents have cooled. Grind the cooled plum mass through a meat grinder, maybe 2 times. If you don't have a meat grinder, use a blender.

Place the chopped plums back into the pan and cook until thickened, at least 5-10 minutes. To assess thickness, scoop a little and pour onto a flat plate. If the mass spreads quickly, then increase the heat so that the liquid evaporates faster, or add a little more thickener at the end of cooking, mix well. If the mass holds its shape well, then turn off the heat.

Pack the finished jam into clean, dry jars, then quickly roll up the lids. The workpiece should cool at room temperature, then it can be stored in a cool place.

Multicooker recipe

When you have a multicooker in your kitchen, it simplifies the cooking process significantly. All you need to do is prepare and place the food in the bowl, and then the device will do everything itself. The jam will taste fragrant, since it simmers for a long time with the lid closed.

Compound:

• plum – 2 kg;
• granulated sugar – 1.2-1.5 kg;
• ½ tsp each ground cinnamon and cloves.

How to cook:

Rinse the fruits, remove the seeds, remove spoiled parts. Place the plums in a multi-cooker container; there is no need to lubricate it first. Close the lid and select the “extinguishing” mode. Cook for at least 10 minutes until the fruits are properly cooked.

When time has passed, open the lid, wait until the mixture cools a little, and grind it through a fine sieve. Instead of a sieve, you can use a colander, just make sure that the slots in it are not too large. You should get fruit puree.

Place the cooled mixture back into the multi-cooker cup, add granulated sugar and spices, and mix everything. Close the lid, select the “stew” mode, cook for 15-20 minutes.

Distribute the finished hot jam into sterilized containers, screw on the lids and, after cooling, put them in a cool place. You can try the delicacy immediately when it has cooled down. Bon appetit!

Attention!

When cooking, add minimal or no liquid at all. When cooked, plums release a lot of juice, which makes the jam very tasty.

In the microwave for the lazy

It takes a minimum of time to prepare the jam, since you don’t have to watch so that it doesn’t burn. With this method, the taste of the jam will be sweet and sour, well expressed, and the color will be rich.

Compound:

• 1 kg of ripe plums;
• 500 g granulated sugar;
• tsp citric acid.

How to cook:

Place the plums in a colander, rinse them several times under cool water, then wait until all the liquid has drained and wipe the fruits dry with a towel. Cut in half and remove the pit. Place the remaining pulp in a heat-resistant deep plate and place inside the microwave, turn on the device for 7-8 minutes. After the time has passed, remove the dishes, cool the contents slightly and put them in the microwave again for the same amount of time. The jam must be brought to a boil three times.

After the third heating, when the mass becomes homogeneous, add granulated sugar with citric acid and stir well. For the final time, place the cup inside the microwave, set the timer for 6-7 minutes and turn on the heat. When the oven turns off, carefully remove the cup and, without waiting for the jam to cool, place it in small sterilized jars. The workpiece can be stored for storage only when it has completely cooled down.

Note!

If you don’t like sourness in jam, then add more sugar: about 600 g for 1 kg of fruit.

With bones

Some housewives do not remove seeds from fruits so as not to waste extra time. This is very convenient when a lot of harvest has been harvested or the fruits have grown small, and you don’t really want to bother with processing it. It takes no more than an hour to prepare.

Compound:

• plum (sour) - 1 kg;
• granulated sugar - 800 g;
• 200 ml water.

How to cook:

Sort the plums, rinse and remove the stems. Discard rotten fruits; they cannot be used in cooking. Then fill the pan with water and bring it to a boil. Place the cream in a colander and place in boiling water for 2-3 minutes. Then remove and immediately place in a bowl of cold water. Blanching is necessary so that the fruits produce more juice and the skin becomes soft. Prick the skin with a needle to make it easier for the juice to escape.

Pour a glass of water into the pan, when it is hot, dissolve the sugar in it. Stir constantly, cook until the liquid begins to thicken, then turn off the heat. Dip the blanched fruits into the hot syrup and leave them in the pan for 4-5 hours to soak them.

Cook the contents for 20 minutes with constant stirring. Remove the resulting foam with a wooden spoon. The workpiece should not boil too much; monitor the heating level.

When the jam is ready, turn off the heat and pack it into the prepared container, then screw it on with strong lids. The sample can be taken as soon as the workpiece has cooled down a little, so put the kettle on and enjoy this homemade delicacy.

With cocoa and vanilla

If you like to experiment, then try making jam according to an unusual recipe. The plum flavor is perfectly emphasized by notes of vanilla, and cocoa will give the jam a deep chocolate shade. You can add a pinch of cinnamon.

Compound:

• 1 kg plum;
• 350 g granulated sugar;
• 5 tbsp. cocoa powder;
• tsp vanilla.

How to cook:

Rinse the plums, remove the stem, remove the seeds. Place the fruits in a saucepan and add sugar, about 1/3 of the total amount, so that the juice begins to stand out. Leave to stand for 3-4 hours.

Place the pan on the stove and turn on the heat. When the contents boil, reduce the heat to low and simmer for about an hour.

When the time is up, turn off the heat. When the mass has cooled, pass it through a fine sieve, maybe twice, then the consistency will be nice and even. If you don’t want to waste time, grind the plum mass through a meat grinder.

Transfer the mixture to a saucepan, add the remaining sugar, add vanilla and cocoa powder, stir. Continue cooking for another 20 minutes.

Distribute the hot jam into sterilized jars, add peeled walnuts on top if desired. Wrap the jars in a blanket and leave them there until they cool completely, then put them in the basement or in the refrigerator.

Note!

Instead of vanilla, vanilla extract is suitable; it has a pleasant aroma and mixes well with the total mass.

With chocolate

Chocolate harmonizes well with plum flavor. It is best to take bitter varieties, they give a beautiful shade. Use a product with at least 72% cocoa content. There is no need to remove the skin of the fruit in advance; it will boil perfectly.

Compound:

• 2 kg plums;
• 3 cups sugar;
• 100 g dark chocolate;
• cinnamon if desired.

How to cook:

Take plums that are not crushed, whole, without spoilage. Wash them, then put them in a basin or any dish with a thick bottom. Pour all the sugar in there and add spices if desired. Plum goes well with ginger, cardamom, nutmeg, ground cloves, cinnamon and ginger. Leave everything to stand for a couple of hours. If little juice has been released during this time, then add another 100-150 ml of ordinary water.

Place on low heat. When the mixture boils, reduce the heat to low and cook for 20-30 minutes until the contents begin to thicken. Turn off the heat and let the mixture cool slightly.

Grind the plums with a blender until smooth. Return the pan to the stove and heat its contents again. As soon as the mixture bubbles, break the chocolate pieces into it and stir until the sweetness dissolves. After 5-7 minutes, remove the pan from the heat.

Pour the jam into jars, but leave a little to taste. The workpiece will definitely not sit in storage, since it tastes delicious. Try it yourself and see for yourself. Bon appetit!

Plum jam will become a favorite sweet treat for all family members. The preparation will definitely not last long in storage, so feel free to make more so that it will last for the winter. Serve the jam with pancakes, pancakes, cheese cakes, or just for morning tea; please your loved ones with homemade deliciousness, especially since it’s not at all difficult to make.

2016-03-16

Hello my dear readers! Today I want to tell you, without fear of this word, about the “cult” Transcarpathian jam - the famous plum Lekvar. The beginning of spring is, of course, an inopportune time for preparations. But when these same preparations begin, you will already have a wonderful plan for “disposing” of the huge plum harvest, if it goes well. Now, enjoy watching how plum jam is made for the winter, and remember - summer is coming!

As a rule, plum lekvar (in Russian) - aka thick plum jam without sugar (or, if the plum is very sour, with a minimum amount of sugar), aka - SILVA LEKVAR (in Hungarian) - a favorite filling for kifliks (homemade bagels) from all kinds of dough), fanok (doughnuts), derei (Hungarian dumplings), Viennese cookies, Gerbeau cake, yeast gombovtsi (small dumplings with filling inside). Now you understand that without plum medicine in Transcarpathia there is no life!

Of course, if plum trees are bending under the weight of fruit, then the seditious thought creeps into some enterprising heads to brew plum “palenka” - the famous local home-made vodka, which is in great demand among numerous coastal tourists. But my head, although I think about this criminal business, still leans towards jam - safer, but more troublesome. Just for the “record” cowards like me: “We don’t need money - give us a job!”

How to cook Transcarpathian plum jam for the winter - lekvar

During the season, there is a column of smoke in the villages of Transcarpathia - this is the cooking of plum jam. Women gather in “flocks” of different ages - grandmothers, aunties, granddaughters, mothers, nieces, daughters and other relatives work together.
Sometimes men also join them. Although, a more “masculine” activity, of course, is cooking palenka, not jam. To prepare jam, you should traditionally use Hungarian plums. But in reality, any plum from which the pits can be easily removed is used. Plums collected in all available containers
first they “puff” them, that is, free them from the seeds. Then they put the clean plums in huge bograci (cauldrons in which Hungarian goulash and Hungarian fish soup are cooked) and other thick-walled containers.

Cook over a live fire, over wood, stir - not very often at first, because the plum releases a large amount of liquid.
But then, after a few hours, when the mass begins to thicken greatly, you can’t yawn, otherwise the jam will burn and its taste will be hopelessly spoiled. There are as many stirring devices as there are Transcarpathian families. Everyone invents something of their own, using the centuries-old experience of their ancestors
and your own ingenuity.
The process lasts a very long time - 14-16, or even more hours. Authentic, leisurely, with a pleasant conversation and a stamperlik (small glass) of palenki, time flies. When the most experienced woman decides that there is enough cooking, the process is stopped. The finished jam is cooled, and it becomes even thicker, with the consistency of “tar,” as my husband jokes.

The jam is packaged in jars, ceramic pots
or stored in wooden bowls in a cool place. When stored in a cool place, a protective crust forms on the surface of the plum jam and the inside does not spoil. All winter they prepare a variety of delicious things from the lekvar, and just with tea it is self-sufficient, and if you spread it on butter and brutally “dump” a fair amount of jam on top - death to your enemies, how delicious!

One day, I brought my Moscow friend, who was on “weight loss” cocktails, to visit our rural relatives, promising her participation in the entertaining process of brewing plum lekvar. Daria went with a clear conscience - after all, the promised delicacy did not even contain sugar, not to mention all sorts of harmful fats and cholesterol. Unhappy, she did not suspect that during the preparation of jam they began to prepare “medicine bombs”, or simply funky
and Gombovites from last year's lekvar. Women don't have time to knead dough on them
— golden donuts and soft “gombovchiki” will be scattered instantly. My Dasha held out for exactly 10 minutes, and then, waving her hand, she ate everything - from steamed Gombovets to fried lard.

Well, authenticity and exoticism are, of course, good. But how to prepare the same plum jam in simple home conditions? This is exactly what I will tell you right now!

Plum jam for the winter. Recipe with step-by-step photos

Ingredients

To obtain 1 kg of jam:

• 5 kg plums (“Hungarian”, “Bystritskaya”).

How to cook

One small trick: on a sunny day, you can take the pan in which the plum jam is cooked out into the sun, having first tied it with gauze so that dust does not fall and insects do not crawl in. This way, between brews, the lekvar will additionally “evaporate” moisture during the day in the free sun. With current gas prices, this method is very relevant for us.

My comments

What sugar-free jam recipes do you have in your arsenal, my dear readers? I will be happy to gain new knowledge - after all, learning is never a shame for anyone! Do you agree with me?

If you liked my little “excursion” today into the process of making Transcarpathian plum jam for the winter (oh, be sure to read how we prepare it for the winter), then please share the information received with your friends on social networks. To always be the first to read the latest articles and learn blog news, subscribe to my newsletter. I wish you successful summer preparations and happiness in your personal life! See you!
Always yours Irina.
I invite you to listen and watch this wonderful composition. The pictures of rural life are so similar - be it in Transcarpathia or in distant Spain.

Cook the plum jam for 2-3 hours.

How to cook plum jam

Products for making jam
Plums - 1 kilogram
Water - 150 milliliters (half a glass)
Sugar - 800 grams

How to cook plum jam
Wash the plums and remove the pits. Pour water into the pan, add plums, put on fire, cook after boiling for 10 minutes. Then rub the plums through a sieve and remove the peel. Return the puree to the pan, add sugar and cook until the jam has the consistency of liquid sour cream. Pour hot plum jam into hot sterilized jars, cool and store.

How to cook plum jam in a bread machine
1. Wash the plums, remove the seeds and cut into pieces.
2. Place the plums in a deep bowl, add sugar, shake several times, leave for 4 hours until the plums release juice.
3. Transfer the plum pieces with sugar into the bread maker bucket.
4. Set the “Jam” mode.
5. After the end of the mode, after about 1 hour and twenty minutes, the device will turn off.
6. Take out a bucket of jam to obtain a homogeneous consistency and grind its contents with an immersion blender.
7. Pour hot plum jam into jars and close with lids.
Amount of ingredients for making plum jam in a bread maker with a 1 liter bucket: 500 grams of sweet plums and 300 grams of sugar.

How to cook plum jam in a slow cooker
1. Remove seeds from washed plums and cut the fruits into pieces.
2. Place the pieces of plums in the multicooker bowl, add sugar and 3 tablespoons of water, stir.
3. Set the “Quenching” mode, its duration is about 2 hours.
4. Before the end of cooking, about 10 minutes before, open the lid of the multicooker, and if too much juice has been released during cooking, add pectin, gelatin or marmalade at the rate of 10 grams of gelling agent per 1 kilogram of plums.
5. Place the hot plum jam into jars and cover with lids.

Fkusnofacts

Plum jam retains vitamin P, which strengthens the walls of blood vessels, and vitamin K, which improves blood clotting. A large amount of dietary fiber and pectin contained in plum jam help cleanse the body of cholesterol and toxins and stimulate the gastrointestinal tract.

The calorie content of plum jam depends on the amount of sugar used and averages 250 kcal/100 grams.

Plum varieties for thick juicy jam are fruits with small seeds, for example, “Hungarian”. It is important that the plum is easy to process: the skin is thin and the pit is easy to remove from the pulp.

From 1 kilogram of plums you will get 1 liter of jam.

To give the jam a creamy flavor, you can add 45 grams of butter at the end of cooking. To get a plum dessert, you can add dark chocolate to the jam (for 1 kilogram of plums - up to 50 grams of dark chocolate) and cocoa (for 1 kilogram of plums - up to 30 grams of cocoa).

If you use a thick-skinned plum for jam, after boiling you can additionally grind the skin with an immersion blender.

Reading time - 3 min.