How to make delicious plum jam quickly. Which plum varieties to choose for jam?

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

2018-07-28 Rida Khasanova

Grade
recipe

5844

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

63 gr.

254 kcal.

Option 1: Classic recipe for plum jam for the winter

Everyone knows beneficial features 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 of 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 bowl, add sugar and leave until juice begins to ooze from 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 small glass jars thoroughly and rinse with 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 material 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. With a sharp knife remove the skin 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 jam jars upside down with their lids, 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 500-600 g to plum puree. 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 an 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 with plum and 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 upside down and wrap with a 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!

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.
Shelled walnuts – 400 g.
Cocoa – 30 g.

1. Wash the plums, take out the pits, put them in large saucepan, 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 warm water, grind as 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 a large number of 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. You and I made the same thing sweet dessert, let's move on to the plums.

Plum jam with oranges

Try making jam according to this recipe; it turns out aromatic, moderately sweet, with pleasant notes of orange taste and smell. The ingredients include plum, citrus and spicy seasoning - star anise, which can be replaced with cinnamon.

Star anise has a slightly sweet 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 wonderful treat for those with a sweet tooth is chocolate plum jam. 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 see detailed video recipe preparations.

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 spent on 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.

Continuing preparations for the winter, we move on to cooking plum jam. Plums different varieties grow among all self-respecting summer residents. Having eaten to your heart's content, it's time to make simple jam or turn it into delicious dessert. There are not too many cooking recipes in my notebook.

But each of them has been tested over the years. Choose any one you like, collect the plums and start harvesting.

How to make delicious plum jam for the winter

Any type of plum is suitable for cooking a delicious delicacy - yellow, white, prune, cherry plum, Hungarian, round, it all depends on your taste preferences.

Removing the core is not a necessary condition, but most housewives prefer to prepare the winter delicacy without seeds. Agree, it’s not very pleasant to “spit” among guests, and your family won’t approve. Therefore, you will have to work a little, although getting the pits out of plums is not too difficult.

If you like to experiment, try diversifying the taste of the dessert by adding walnuts, apples, oranges, cinnamon, and apricots.

Plum in chocolate

Make a dessert with cocoa. Remember the famous candies “Prunes in chocolate”? Very reminiscent.

The only drawback of jam is that it does not last long. Will have to eat it within 6 months, but considering unusual taste, it won't be difficult.

Take:

Plums, preferably the dark variety – a kilogram.
Sugar – 500 gr.
Cocoa powder – 200 gr.

How to cook unusual jam:

Remove the seeds from the fruits, chop finely (you can use a blender, but it’s better if they remain large pieces fruit).
Add half the granulated sugar and place on the stove.
Mix the remaining sugar with cocoa.
When the dessert boils, gradually, in portions, add sugar cocoa. Stir the mixture well each time.
Cook for 15-20 minutes. Bring to a high boil, remove from heat and immediately fill the jars. Twist it, wait for it to cool, and put it in the pantry.

Five-minute jam from pitted plums

Traditionally, we try to preserve vitamins through less heat treatment of fruits. Cooking five minutes is not much different from preparing dessert from other fruits. Advice: select plums that are not too overripe, otherwise they will boil and you risk getting jam.

You will need:

Plum – 2 kg.
Sugar - kilogram.
Vanillin – 10 gr.

Recipe:

Cook in three steps. Wash the fruit, halve it, and remove the seeds.
Cover the slices with sugar, leave to infuse for several hours and release the juice. The time depends on the juiciness of the fruit.
Let it cook. After boiling, reduce the heat and cook the slices for 5 minutes.
Remove from stove. Leave to cool.
Re-cook by returning to the boil and cooking for five minutes.
When the jam has cooled, cook in last time. At the end, boil strongly, turn off.
Fill sterile jars and seal. After cooling, move it to the pantry or cellar.

Classic jam recipe - video

Delicious plum jam for the winter in slices

Transparent syrup in which the slices float beautifully. For this, you can try and work hard to remove the seeds. Hungarian plums or similar varieties of plums are ideal for cooking.

Required:

Sugar and plums of any kind - one kilogram (for sour fruits, it is allowed to increase the amount of sand to 1.3 kg).
Water - half a glass.

How to cook delicious jam:

Put the overripe and soft fruits aside; they will be used for other plum preparations. Wash the plums and remove the seeds.
Fill the slices with sugar and do other things for 5-6 hours.
Let the dessert cook. After boiling, note the time. Cook the preparation for 40 minutes.
Check the readiness of the jam by dropping a drop onto a saucer. Place in jars, seal, and store for winter.

Thick plum jam with gelatin

This is not jam, although the syrup will be quite thick. But the delicacy is cooked in slices. More correctly, the jam should be called “plum in jelly.”

Sugar – 2 cups.
Plum – 1 kg.
Gelatin – 30 gr.

How to properly cook with gelatin:

Divide clean fruits into halves, remove the seeds. Divide the large halves into slices.
Sprinkle with sugar. If you take instant gelatin, do not soak it, just add it along with sand.
The contents must sit to release the juice. This will take several hours.
Let it cook. After boiling, immediately turn off and fill the jars. In the long run heat treatment This recipe does not require plums. But be sure to sterilize the jars themselves.
Roll up, turn over, wait to cool.

Seedless jam in a slow cooker with cinnamon

Prepare any jam, with or without seeds, the cooking process remains the same. I warn you, the dessert turns out liquid.

Required:

Plums – 1 kg.
Cinnamon stick.
Granulated sugar – 500 gr.

Step-by-step preparation:

Remove the seeds from the fruit and measure out the sugar. Place in a bowl and stir the contents thoroughly.
Do not start cooking for about 15 minutes to allow the plums to release their juice. Add chopped cinnamon.
Then cover the lid and cook for 40 minutes, setting the “Stew” or “Jam” mode.
Halfway through cooking, open the lid and stir.
Distribute the finished treat into jars.

To the collection of your recipes

Yellow plum jam with orange

White and yellow plums, including cherry plums, are better suited for making orange jam.

Oranges – 500 gr.
Granulated sugar – 1.5 kg.
Plum – 1.5 kg.

How to cook:

Remove the cores from the plums.
Wash the orange, cut it directly with the zest into small pieces (you come across some seeds, select them). Blend into a paste with a blender.
Combine plums with orange puree and add sugar.
After 30 minutes, send to cook. Bring the mixture to a boil over high heat, then reduce and continue cooking for 5-10 minutes.
Skim off the foam and let it boil vigorously. Turn off and distribute into jars. Roll it up, cool it, put it in the cellar or pantry.

Plum jam with walnuts and cognac

The unusual nutty taste, pleasant sourness, and subtle aroma of cognac will make the dessert incredibly tasty. Cook from any plum, but black plums will turn out watery. You can balance the consistency by simply increasing the amount of nuts.

Take:

Fruits – 1 kg.
Walnuts, shelled – 200 gr.
Cognac – 2-3 large spoons.
Water – ½ cup.
Sugar – 4 cups.

Recipe:

Divide clean plums into halves, remove the middle.
Place in a cooking container, add water and bring to a boil.
Add granulated sugar and crushed nuts (mix them into pieces and crumbs).
When the mixture boils, cook for 20 minutes, skimming off the foam.
Turn off the burner and leave it with the lid open for 10 minutes, allowing it to cool slightly.
Pour in the cognac. Distribute into jars while hot and roll up.

Assorted plums and apples

A fragrant delicacy is obtained by cooking plum jam with sweet apples.

You will need:

Apples and plums - one kilogram each.
Sugar – 800 gr.
Citric acid - half a small spoon.
Water – 100 ml.

Wash the fruit, cut into pieces, remove seeds and seeds. Place in a bowl.
Pour granulated sugar into boiling water, stir and add fruit slices.
Bring to a boil. Skimming off the foam, cook for 10 minutes. Remove from the burner and leave to steep for 3-4 hours.
Put it back to cook. After boiling, cook for 10 minutes, add citric acid.
Continue cooking for another 5 minutes. then turn off, pour and seal.

Chocolate plum jam with cocoa

Video recipe for plum dessert for the winter. If you don’t feel confident, repeat the author’s actions and everything will work out. Good luck with your preparations.

Plum jam is my favorite since childhood. It is very fragrant, with pleasant sourness. I suggest you don’t put it off and make plum jam today. I will write 6 recipes, using which you will get very delicious preparation for the winter. You can make jam from plums with or without seeds, make thick jam or a royal dessert - chocolate covered plum.

Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam and get new option on a familiar topic. You can also add nuts to the jam 5 minutes before it is ready - almonds, hazelnuts, walnuts.

Don’t forget, like any other preserved food, hot jam should be placed in sterilized jars and sealed with sterilized lids. It is imperative to remove the foam from the jam! It is because of foam or poorly sterilized jars that jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you add little sugar, store it in the cold.

Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year of manufacture of the can - it should not be older than 5 years. Otherwise, there is a big risk that the bank will burst.

Plum jam with chocolate or cocoa is very popular. And for good reason. Because this is a very tasty dessert that you spread on bread and enjoy. And the base of this dessert is natural - plum.

Ingredients:

plums - 1 kg
sugar - 600 gr.
water - 300 ml
cocoa powder - 50 gr.
dark chocolate without additives - 100 gr.
butter - 50 gr.
orange - 1 pc. (only the zest will be needed)

Plum jam with chocolate - preparation:

1.Take a kilogram of plums along with the pit. Wash them and cut them into 4 parts, remove the pit.

2.Pour water into a saucepan and add sugar. Let the syrup boil. When the mixture boils, the sugar has completely dissolved, pour the boiling syrup over the prepared fruits and leave to steep for 15 minutes.

4.After five minutes of cooking, add butter, cut into pieces, and chocolate, broken into squares, to the plum. Sift the cocoa through a sieve so that it does not form lumps in the jam. Remove the zest from the orange (the thin top orange layer) and also add it to the dessert. Mix everything well so that the butter and chocolate melt and the cocoa dissolves well. Cook the jam for another 3-5 minutes. The skin of the plums should wrinkle, and the fruit itself should become soft, but not falling apart.

5. Pour the finished chocolate plum jam into sterilized jars and immediately screw on the lids. This delicious dessert is ready. Be careful not to eat it right away, leave it for the winter.

Finger-licking plum jam with cocoa and vanilla

In the previous recipe, I wrote how to make the “plum in chocolate” dessert. In it, pieces of plums remained intact and floated in chocolate sauce. In this recipe, the jam is given a homogeneous structure, like jam. Accordingly, it can be spread on bread instead of store-bought sweet paste. It turns out very tasty. Not yet in this recipe butter and chocolate, only cocoa is additionally used.

Ingredients:

plums - 1 kg (peeled)
sugar - 500 gr.
cocoa powder - 70 gr.
vanilla sugar- 10 gr. (optional)

Cooking method:

1. Wash the plums, cut them into halves and remove the pits. Place plums in a pan, weigh them (weigh the pan first) and add sugar in a 2:1 ratio. Also add cocoa and vanilla sugar if using. Stir.

The amount of sugar may vary depending on the sweetness of the plums.

2.Place on slow fire“Nutella” and, stirring constantly, bring to a boil. The plum will gradually begin to release juice and the sugar will dissolve. If you do not stir the jam for the first 5-7 minutes, the sugar will not dissolve, but will caramelize and the jam will burn. Therefore, do not go anywhere and stir until it boils.

3.After boiling, cook the jam for 15 minutes. During this time, sugar and cocoa will completely dissolve, the plum will soften, and the syrup will thicken.

3.Remove the jam from the heat and puree it using a blender.

4.Put the resulting mass on low heat and simmer until thick. The cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate), and on the number of drains. This may take 20 minutes or 1 hour. The readiness of the jam is checked on an ice saucer. Place the saucer in the freezer in advance and let it cool well. Drop a little jam onto a cold saucer and swirl. If the plum does not flow and retains its shape, then the dessert is ready.

To speed up the process, take dishes with the largest possible diameter. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.

5. While hot, pour the plum-chocolate jam into sterilized jars and seal with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.

When the jam cools, it will become even thicker.

The most delicious recipe for plum jam with oranges and nuts

This is an unusual plum jam, as the title suggests. It turns out very aromatic and tasty, a royal dessert.

Ingredients:

plums - 1.5 kg
sugar - 1 kg
orange - 2 pcs.
walnuts - 1 tbsp.
vanilla sugar - 15 gr.

Cooking method:

1. This jam will not be whole pieces, but will have a homogeneous jam-like consistency so that the plums and oranges mix well. Chop the walnuts with a knife so that there are small pieces. You shouldn’t crush it too much; you should feel the nuts. Wash the plums, cut them in half and remove the pit. Oranges need to be thoroughly washed with a brush to remove what is smeared on them for longer storage.

2. Cut the oranges into 4-6 parts and pass through a meat grinder along with the peel. Also grind the plums with a meat grinder.

3. To cook this jam, you definitely need a pan with a thick bottom, otherwise the dessert may burn. Pour plums and oranges into a saucepan, add sugar and vanilla sugar and mix well. Place over medium heat, cover and bring to a boil. Then reduce the heat to low and cook the jam for 45 minutes. During this time, the sweetness will become a beautiful burgundy color.

During cooking, plum jam needs to be stirred from time to time. Cook covered to avoid splattering.

3.After 45 minutes, add chopped nuts to the jam, stir and continue cooking for another 20 minutes. At this point the jam will be ready, all that remains is to preserve it in jars.

You can optionally add cinnamon (instead of vanilla), ginger, raisins, and almonds to this jam. Additives are all made according to taste and desire.

4.When the jam is cooked, place it in sterilized jars and seal with sterile lids. Turn the jars over and cover with a towel. Let the jam cool, then put it in a dark and dry place.

Plum jam with pits in thick syrup - a simple recipe

In this jam, the plums remain intact, not falling apart, not cracked. The bones are not removed. To ensure that the plums are well soaked in syrup, and the syrup itself is thick, the jam is cooked in several batches, over more than one day. But the result will be gorgeous: and appearance dessert, and the taste will delight.

Ingredients:

plums - 1 kg
sugar - 800 gr
water - 400 ml

Plum jam - how to make it:

1. Wash the plums and pierce them in two or three places with a fork. This is necessary so that the skin does not crack during cooking, the juice comes out easily, and the syrup goes into the fruit.

2.Make the syrup. To do this, boil water and add sugar to the boiling water. Stirring again, bring to a boil. The sugar should all dissolve. Boil the syrup for 3 minutes, then carefully add whole plums into it. Wait until it boils and turn it off immediately. Let the jam sit for about 4-5 hours so that the plums are saturated with syrup.

Do not leave the jam for more than 6 hours the first time. The plums are still raw, so the sweetness may turn sour.

3.Put the jam on the stove a second time. Bring to a boil and cook for 5 minutes. Set aside again and let it brew for several hours. Or wait until it cools completely. For the third time, cook the jam for 5-7 minutes after boiling. Check for doneness. To do this, drop the syrup on a saucer; it should not spread, the drop will hold its shape.

If your jam turns out to be too liquid, you can leave it to cool and cook it a fourth time for another 5 minutes.

4.Immediately after cooking, the boiling jam should be poured into sterilized jars and hermetically sealed with lids. Turn over and let cool. We just have to wait until winter to devour this deliciousness.

Candied plum jam according to an old recipe

This jam is not cooked in the usual way. The plum retains its shape, the pieces remain dense, and the syrup is quite thick. This happens because the syrup is boiled separately. Read step by step recipe and just repeat.

Ingredients:

plums - 900 gr. (weight without pits)
sugar - 900 gr.
water - 300 ml

Cooking method:

1.Rinse the plums well, cut in half and remove the pits. Place fruit halves in a bowl. Weigh the peeled plums and take the same amount of sugar. You need to make syrup from sugar. Pour water into a saucepan and add sugar. Just do it in this order: first water, then sugar. Place the syrup on the fire, stirring occasionally, bring to a boil and cook for 1 minute.

2. Turn off the gas under the syrup and pour the peeled plum into it. Shake the pan to mix the plums and syrup. Cover with a lid and leave for 1 day.

3.The next day, remove the plum from the syrup with a slotted spoon. Boil the syrup again, turn off the heat and immediately add the fruits to it. Cover the plum jam with a lid and leave for 12 hours.

4.After 12 hours, remove the plum again, bring the syrup to a boil and put the fruit in it. Turn off the heat and leave the plum to soak in the syrup for 6 hours.

5.After 6 hours, remove the plums with a slotted spoon and place on a sieve. Boil the syrup over high heat, then turn the heat to minimum and boil the syrup for 10 minutes. Next, add the plum to the syrup and bring the jam to a boil. There is no need to increase the heat! The plum should boil over low heat.

6.When the jam boils, it must be placed in sterilized jars and closed with lids, which must be kept in boiling water until preservation.

7. Turn the jars over and check that the lid is screwed on tightly. Let the jam cool and you can store it. The plums in this jam are not softened, dense, and the ruby syrup is transparent.

Thick plum jam without gelatin

The jam will have an almost uniform structure. Since the plums are passed through a meat grinder, small pieces fruits may occur. Jam is thicker in structure than preserves because it takes longer to boil.

Ingredients:

plums - 1 kg (weight without pits)
sugar - 800 gr.

How to make plum jam:

1. Wash the plums and remove pits. This can be done in any convenient way, since there is no need to preserve beautiful pieces of fruit.

2.Pass the plums through a meat grinder. Add sugar to the resulting mass and stir. Cover the “raw” jam with a lid and leave for 2-3 hours so that the sugar dissolves in the juice.

3.Put the plum puree on the fire and bring to a boil, stirring. Remove all foam that appears on the surface. After boiling, turn the heat to low and cook for 20 minutes.

4.Turn off the heat and let the jam cool completely. This may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and cool again. And for the third time, boil the jam for 20 minutes.

4.Pour the hot jam into sterilized jars and screw on the lids. Let the sweets cool in this form and store them in storage.

I really love plum jam. I think you too. And according to these recipes it will turn out very tasty treat, fragrant, beautiful rich color. Cook and live sweetly! And also don’t forget to pickle the cucumbers for the winter so that you can crunch them to your heart’s content later.

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