Recipes for Siberian plum jam for the winter. Plum in chocolate with cocoa and butter

The fruits of the plum tree go well with many spices, fruits or citruses. By mixing regular products, taste plum jam can be varied - the resulting dessert can be added to baked goods or simply served with tea. Plum delicacy is a popular preparation for the winter, because this berry-fruit grows well in our climate.

How to choose and prepare plums for harvesting for the winter

Like any other dish, plum jam has its own subtleties of preparation:

You only need to choose ripe plums for harvesting for the winter. They must be free of wormholes or any damage.
Before cooking, plum tree fruits must be thoroughly washed and the stems removed. Whole berries or halves are suitable for cooking.
If whole ones are used, then before cooking they must be pierced with a needle in several places. In this case, they will not burst during heat treatment and will evenly absorb the sugar syrup.
When boiling small plums whole, it is recommended to first blanch them for about 3 minutes in water at a temperature of 70 degrees. Large fruits do not need such action. They are simply cut in half and the seeds removed.
Thin-skinned fruits need to be boiled in several batches, before each batch soaked in sugar syrup. This is done so that the plums remain intact. There is no need to age cherry plum and tkemali.

What utensils will you need?

To make seedless plum jam for the winter you will need:

pot;
dishes;
knife for cutting and preparing food;
cutting board;
colander;
multicooker, bread maker or pressure cooker (for making jam according to special recipes);
jars and screw caps;
soda for sterilizing containers;
a blanket (you will need it to cover the jars of rolled jam);
kitchen scales (to maintain the proportions of all ingredients).

How to make pitted plum jam

There are many ways to make plum jam for the winter, which are successfully used by all housewives. Most people make the delicacy following the classic recipe. And for those who want to try new taste, there is good news - plum goes well with almost any product: cocoa, citrus, fruit. Here you just need to know how and in what order to add the ingredients to the plum tree fruits.

Classic recipe

To make plum jam, you only need the fruit, sugar and a little ordinary water(preferably filtered). Preparing the delicacy is simple and does not take much time:

Whole dense plums are taken, without any kind of damage.
Washed under cold water, the bones are removed.
Each piece is cut in half.
All halves are placed in a cooking container and covered with sugar in a 1:1 ratio. It is advisable to wait a while before putting it on the fire so that the plums release their juice. You can add a little more for a rich taste. citric acid.
The preparation for the winter is boiled for 40-50 minutes until caramelization occurs.
Glass jars sterilized until the mass is ready. Then the jam is put into containers and sealed hermetically.

A simple and quick five-minute recipe

The method got its name due to the fact that you need to cook plums for no more than 5 minutes. It’s easy to prepare plum jam for the winter; to do this, you need to follow the step-by-step instructions:

We thoroughly wash the berries, remove the seeds, and cut each one in half.
For every kilogram of fruit, add 300 g of sugar, half a liter of water and two oranges to the pan.
We chop the citruses or cut them into small pieces - whichever you prefer, but you must leave the peel.
Place all the fruits and berries in a saucepan on low heat. At the same time, the mixture should be cooked constantly in a state as if it was about to boil.
Seedless plum jam for the winter requires constant supervision by the housewife - you need to stir it and not let it boil. Let the mixture sit for about 5 minutes, then remove from the stove.
Place the contents of the pan into the prepared jars and seal. It is worth noting that the day before use, the container should be boiled, wiped and, wrapped in a blanket, placed upside down until completely dry and cool.

Recipe with cocoa and butter

It turns out very unusual dish for the winter, suitable for those who like to try new combinations of flavors. For preparation you need the following set of products:

plums – 3 kg;
cocoa – 100 g;
butter – 200 g;
granulated sugar – 1.5 kg;
walnuts– 200 g.

Step by step we prepare for the winter:

Place the peeled nuts in a bag and crush with a rolling pin until the pieces become very small. You can also use a knife to detail it, but it will be more difficult.
We sort through the plums, leaving only those without damage, rinsing them, and removing the pits.
We put the fruit tree product into a blender or grind it through a meat grinder to end up with plum puree.
Place the mixture in a saucepan and place on the lowest heat for 10 minutes.
Add butter, sugar, nuts to the well-heated plum puree and cook for another 30 minutes.
In a separate container, mix cocoa powder with some sugar and add to the jam. To enhance the aroma, you can pour 4 tablespoons of cognac. Leave for 10 minutes.
After waiting all the required time, the seedless plum jam with chocolate can be rolled into a dry, sterilized container.
They must be cooled in a warm place, after which they can be transferred to the cellar, pantry or other place where they will be until served.

Fragrant plum jam with ginger and lemon

The recipe will work for those who love sweets, but at the same time count the calorie content of foods. Prepare diet jam Pitted plums for the winter can be made from the following products:

drain – 2 kg;
ginger root – 30 g;
sugar – 600 g;
lemon – 1 pc.;
water – 3 tbsp.;
pectin – 15 g.

We make the treat sequentially:

We choose juicy but dense plums. We rinse, make a couple of cuts in each, and keep in boiling water for 2 minutes to remove the skin.
Remove the seeds and cut each fruit into four pieces.
Grate the ginger on a fine grater.
Slice the lemon small pieces along with the zest.
Place the fruits in a saucepan, cover with granulated sugar, immediately add pectin, and fill everything with water. Bring to a boil over low heat, but do not stir.
When the mixture boils, add ginger and lemon, mix everything thoroughly, simmer until it thickens.
Pour the resulting thick mixture into pre-sterilized jars and roll up. It is recommended to store in the refrigerator or cellar.

How to cook plum jam in slices in a slow cooker

This method is much easier than cooking on the stove. To cook in a slow cooker, you need to have minimal amount ingredients: main product and sugar. The cooking process takes time, but is not labor-intensive:

We take small fruits with dense pulp and wash them thoroughly.
We cut each piece along the groove, after which we remove the seed, being careful not to damage the berry too much. Cut into thin slices lengthwise.
Place the chopped plums in the multicooker bowl.
Add sugar, but don’t mix everything together, just gently shake the bowl. Leave the bowl and its contents for 6-8 hours.
After the plums give juice and the sugar begins to dissolve, add vanilla and lemon juice optional. Set the multicooker to “Stew” mode and leave for 20 minutes. This amount of time is necessary so that the slices do not fall apart.
After the appliance beeps, signaling the end of cooking, remove the bowl.
The jars need to be prepared in advance: wash, treat with soda, wipe dry with a paper towel. It is also recommended to pour boiling water over the lids before rolling.
We fill the containers with the resulting mixture and roll it up. Leave the jars to cool upside down and wrapped in a towel. Fragrant and healthy plums ready for winter!

Homemade yellow plum with oranges and apples

To prepare the delicacy you will need the following ingredients:

ripe yellow plums of any variety - 500 g;
apples (sweet and sour or sweet) – 2 pcs.;
orange (medium size) – 1 pc.;
granulated sugar – 400 g;
cinnamon stick – 1 pc.

From a given quantity of products homemade jam for the winter it turns out 1 liter. It's easy to do, all you need to do is:

Wash the plums and cut them in half or smaller and remove the pits. Place in a saucepan and add a glass of sugar.
Cut the oranges with the peel into small cubes, remove the seeds. Place on top of sugar-sprinkled fruit. If you don't have oranges, you can use lemons instead.
Cut the peeled apples into cubes or slices, depending on preference. Add to the rest of the ingredients and cover everything with the remaining sugar.
Cook over low heat for 1 – 1.5 hours, stirring constantly. Then let the jam cool and boil again for at least 1.5 hours.
The resulting mass must be placed in pre-prepared jars and sealed with disinfected lids. After this, you need to let the plum jam cool at room temperature, and then put it in the pantry.

Video:

Culinary Etude 08/03/2018

Somehow two months of summer flashed by. The busy season of preparations is in full swing. The small canning factories in our kitchens work without interruption. And the pantry shelves are replenished with new jars. The beginning of August is the most the right time Make seedless plum jam for the winter.

How nice it is to enjoy amber, fragrant or thick, luxurious plum jam in winter (I always cook it without seeds). Not so often, but you can afford it, right?

Irina Rybchanskaya, the constant presenter of the column, will tell us her homemade recipes for plum jam right now. Let's listen to Irina.

Greetings, dear readers of Irochka Zaitseva’s blog. Several years ago, my husband and I planted a tiny alley of plum trees. This year our plums produced a bountiful harvest. Small trees are literally covered with fruits.

There are different varieties of plums, so our harvest ripened gradually. Now Hungarian plums are bearing fruit, which in our country are considered the most “aristocratic” variety. They make excellent prunes and the best jam.

There is also a huge old plum tree growing on the border between ours and our neighbor’s property. Some of its abundantly fruiting branches lean towards our side. According to an old agreement, the entire harvest from these border branches is ours. There are so many fruits that I barely have time to process them.

From the carrion I make the famous Transcarpathian lekvar - heavily boiled plum jam without sugar. And quality, selected elastic plums are used to make the most delicious jam. For the winter, I sometimes cook fifty liters of it.

Of course, we can’t eat that much ourselves. I give jam to everyone - children, grandchildren, mother, relatives. And the surplus spreads through word of mouth good people. Below I give you step-by-step recipes with photos - I will be glad if they become favorites in your family.

Pitted plum jam for the winter - step-by-step recipe with photos

A simple recipe that has become a classic in our family. The process from start to finish takes a lot of time. But it requires very little active participation from the hostess. The key to obtaining jam of excellent quality is the correct selection of plums.

For this jam, you should select strong, slightly unripe fruits with easily separated seeds and bluish skin.

For convenience, I give calculations per 100 grams of raw materials net. And you recalculate the actual amount of fruit available. Step-by-step photos clearly illustrate the cooking process.

Ingredients

100 g pitted plums;
100 g granulated sugar;
20 ml water.

How to cook

Sort through the collected fruits. Separate those that are suitable for making jam.

Rinse under running water. Cut or break the plum along the groove, remove the pit. Place the halves in a bowl for making jam.

Add sugar, pour water. Place the dishes over very low heat and wait until the granulated sugar dissolves.

Heat to a boil, turn off heat. Leave the mixture alone overnight or for eight to twelve hours.

Repeat the steps 3-4 more times, resting after cooking. The photo shows the jam after the second and third cooking.

For the fourth time, cook the jam until tender. The landmark is a drop of syrup on a saucer. It shouldn't spread.

Finished product in a vintage socket.

Five-minute plum jam for the winter - a simple recipe

For this jam I take completely ripe, but not soft plums. Before cooking the jam, I always prick them with a fork so that the juice comes out more vigorously and dissolves the sugar.

The workpiece turns out to be quite liquid. In winter, jam syrup can be used to make compotes, and fruit can be used as a filling for pies, pies, tarts, and just for tea.

Ingredients

100 g pitted plums;
100 g granulated sugar.

How to cook

Sort through the fruits. Select ripe but strong specimens. Wash and prick with a fork. Place in a container for making jam, cover each layer of fruit with granulated sugar.
In order for the fruits to release juice, they need to sit with sugar overnight or for 8 - 10 hours. Shake the dishes in different directions from time to time.
After the required time has passed, put the dishes on low heat and carefully stir with a spoon.
Increase the flame to maximum. Cook for five minutes, pour into dry sterile jars, and screw on the lids.
Wrap the jars of jam with something warm, placing them upside down on the lid. Let them stand there until they cool completely.

Chocolate jam from plums for the winter

Plum jam with chocolate can easily compete with the widely advertised chocolate spreads like Nutella and others like it. And homemade sweets are undoubtedly healthier.

Strictly speaking, this is not jam, but rather thick jam. But the name is firmly entrenched, and that’s what I call this product too. Any plum is suitable for cooking. Most often I prepare this delicacy from carrion of various dark varieties.

Ingredients

500 g pitted plums.
50 g granulated sugar;
50 g dark chocolate;
20 ml cognac (optional).

How to cook

Wash the fruits, remove the seeds.
Place the fruit halves in a container for making jam and place on the divider.
Cook over medium heat first, then reduce the flame as it thickens. In total, cook for ten to twelve hours on low flame, stir occasionally, and do not allow the jam to burn.
When the mass becomes thick enough, add chocolate, broken into pieces, pour in cognac, stir.
Pour the jam into sterilized jars, twist, turn over, and wrap. Leave it like this until the pieces have cooled down.

Recipe for plum jam in chocolate with nuts for the winter

Please watch an interesting video on how to make chocolate jam from plums and nuts for the winter. This recipe uses good quality cocoa to give the jam a chocolate flavor.

Plum and grape jam for the winter - my signature recipe

I usually make this jam from the latest plums and black grapes of the Moldova variety. This jam goes great with goat’s milk cheeses.

Pieces of cheese, nuts and berries from the jam should be pinned onto toothpicks and lightly dipped in the remaining syrup. In therapeutic doses it is very useful for moral, mental and physical health

Ingredients

500 g pitted plums;
500 g dark seedless grapes;
500 g granulated sugar;
125 ml water.

How to cook

Remove seeds from cleanly washed plums.
Wash the grape bunches, pick the berries, cut them in half, and remove the seeds with the tip of a small knife.
Place the prepared raw materials in a container for making jam, pour in syrup made from water and sugar.
Cook for twenty minutes on low heat. Let rest for ten to twelve hours.
Cook for forty-five minutes, pour into sterilized half-liter jars while boiling. Twist and cool as usual.

An unusual way to make jam is in the oven. It is a good help when there is a plum, but there is no time. Jam can be made from pitted and pitted plums.

Ingredients

500 g pitted plums or 600 g with pits;
200 g sugar;
a quarter glass of water;
half an anise star, a piece of cinnamon.

How to cook

Remove the seeds from clean, sorted fruits. Or just prick the pitted plums with a fork.
Place the fruits in a baking dish, sprinkle with sugar and add spices.
Place in the oven at 150°C. Cook for ninety minutes, stirring occasionally.
Pack the jam and roll it up.

My comments

Plum jam cooked in this way does not have a very thick consistency. The fruits can be used for baking, and the syrup can be used for cooking dried fruit compote, as a sauce for ice cream, puddings, and soufflés.

Plum jam with red wine for the winter

Sometimes I get carried away by waves of culinary creativity. Then something very original appears. This is plum jam with dry red wine.

If you suddenly have guests, treat them to Camembert or Brie cheese with plum jam and red wine. This will be enough to become known as a culinary wizard.

Ingredients

100 g plums (net);
100 g sugar;
50 ml dry red wine.

How to cook

Make syrup from sugar and wine.
Place the pitted plum halves into the boiling syrup.
Cook on low flame for five minutes. Cool completely.
Repeat the operation three to four times. During the last cooking process, bring the jam to readiness. A drop of syrup on a saucer holds its shape and does not spread.

A fairly gentle method of making jam. I rarely use it, but I am often asked how to make jam from plums and other fruits with gelatin. I am providing the recipe - I hope that it will be useful to someone.

Ingredients

100 g plums (net);
50 g sugar;
20 ml water;
4 g gelatin.

How to cook

Remove the pits from clean plums.
Mix granulated sugar with gelatin, sprinkle with plum mixture.
Let it sit for eight to twelve hours.
Pour in water and bring the mixture to a boil over low heat.
Cook for seven to eight minutes, pour into sterilized dry jars, screw on the lids, turn over, cover with warm blankets for self-sterilization.

My comments

This jam can be cooked with a natural sweetener - stevia.
For 100 g of plums, take 1.5 tablets of stevia, crush, mix with raw materials. Then cook in the same way as indicated above.

Dear readers of Irina Zaitseva’s blog! I will be glad if my homemade recipes are useful to you. Experiment by adding various spices to plum jam. Plum loves cinnamon, cloves, allspice and bitter pepper, anise, star anise, lemon and orange zest. Instead of water, use apple or any other fruit or berry juice to make syrup.

If you have any questions, I will be happy to answer them in the comments. I wish you spiritual winter tea parties in the circle of loved ones and close people.

Health, love, luck and peace of mind to all of you, dear readers. With wishes of all the best Irina Rybchanskaya blog author Essay by a Culinary Amateur.

Dear readers, if you are interested in others culinary recipes, I invite you to our “Culinary Study” section. You can go to the category by clicking on the button below.

Delicious recipes for the whole family

What is there for the soul today? The immortal kinship of two souls is beyond time and space. Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

How to choose the right plum and ingredients for jam

For seedless jam, we take fruits in which the seed is easily separated. These are mainly late-ripening varieties: domestic plum, greenberry, Volga beauty - and, of course, the well-known “Hungarian” (“Ugorka”). Choose slightly unripe fruits that are firm and undamaged.

Plum jam can be cooked as in pure form, so with various additives(lemons, oranges, cinnamon, nuts and even chocolate!), which will give the jam a special taste.

The amount of sugar and water depends on the recipe. The best dishes- enameled or stainless steel. Wash the plums, dry them lightly on a towel and remove the pits. Now let's choose a recipe.

Simple recipes for the winter

How to make jam from pitted plums

We take equal amounts of drain and sugar, and 1/10 of water.
We make syrup from water and sugar, pour it over the plums and set aside for several hours until the juice appears.
Stir and heat to a boil, cook for 2-3 minutes.
Turn it off and set it aside again. Repeat 2 times, the third time cook until done.
Place in jars and seal.

For 1 kg of plums 1.3 kg of sugar.
Bring the plums that have released their juice to a boil, stirring and skimming off the foam.
Cook for 5 minutes and roll into jars.

How to make healthy plum jam with and without pits

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that eating plum fruits will help you cope with. You can get all the benefits of this fruit in the cold season, you just need to make delicious jam from it, there are quite a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe is very tasty with a pronounced summer aroma. The pieces of fruit in it turn out to be quite soft and, together with the syrup, resemble something like jelly in thickness. This winter preparation will not only be a tasty addition to porridge or a spread for sweet sandwiches, but also a filling for any pies and puff pastries.

The classic recipe uses only two ingredients, the amount of which can be increased or decreased proportionally. So, you will need:

1000 g plums;
1500 g white crystalline sugar.

Since the jam will be brought to a boil three times and boiled for some time, and between boiling it will need to be completely cooled, the process of preparing it can take a whole day, depending on the volume of fruit and sugar.

The calorie content of this winter dessert on average equal to 254.7 kcal per 100 g.

Making seedless plum jam step by step:

“Pyatiminutka” - fast and incredibly tasty

Blanks from summer berries and fruit housewives make in order to enrich their diet in winter time useful vitamins contained in them. But long heat treatment most of useful substances capable of destroying. This fact became the reason for the appearance of plum jam “Pyatiminutka”.

For preparation, only fruits and sugar are also used; the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

1000 g ripe plums;
1000 g granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of “Five Minutes” with a 1 to 1 ratio of ingredients will be 219.4 kcal/100 g.

Cooking sequence:

Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
Place the fruits in a suitable saucepan, sprinkle sugar on top and place over low heat;
Stirring the fruit-sugar mixture periodically with a large wooden spoon or spatula so that it does not burn on the bottom, bring it to a state of “a second before boiling.” So the jam must be kept for five minutes;
After this, while the mass has not yet cooled, put it in sterilized jars and roll up with the same sterile lids;
Place the jars upside down on a towel and cover with a warm blanket to maintain temperature. Leave the pieces in this form until they cool completely, then they can be transferred to the basement for storage.

Jam with orange and mint.

Add 1 kg of plums to 0.5 kg of sugar; when the juice is released, place the plums in a colander and boil the syrup for 20 minutes.
Remove the zest from one orange in a thin layer, squeeze out the juice and add to the syrup along with the zest.
Place the plums in the syrup and cook until tender or to the desired consistency.
At the end, add 2-3 sprigs of fresh mint, pour into jars and roll up.

Thick pitted plum jam

This recipe for pitted plum jam for the winter is ideal if you want to cook thick jam with deep color and bright aroma. The recipe is simple and universal; any varieties of plums are suitable for this jam. The main thing is to carefully sort them out so that no stale specimens get into the jam. Otherwise, the jam may ferment.

Making jam from pitted plums is very easy and simple. The fact is that plums do not need to be peeled for a long time, because the pit of ripe fruits can be removed very easily. Moreover, there is no need to get rid of the skin, like, for example, apples: during cooking, the skin of plums becomes like marmalade or jelly.

Plums naturally contain substances - pectins, which help the jam become thick even without adding additional gelling components.

Plum jam – perfect option for various fillings sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also an excellent addition to any creamy desserts. Thanks to natural bright taste and natural sourness, plum jam will perfectly complement the creamy, vanilla flavors. And this jam itself is very aromatic and tasty, and therefore, from now on, not a single tea party in your home will be complete without it. And what a breathtaking color plum jam has!

Ingredients for 1 liter of jam:

1 kg ripe plums,
800 grams of sugar.

How to make jam from pitted plums for the winter

Wash the plums and cut them in half to remove the pits.

After this, cut the plums into cubes about 1.5 cm in size. If you prefer a homogeneous jam-like jam, grind the plums in a blender or meat grinder. Place the plum pieces in a thick-bottomed bowl. Do not use for making jam enamel dishes– the jam will burn in it.

Pour all the sugar into the bowl. Mix plums with sugar.

Place the bowl with fruit and sugar over low heat and bring to a boil, stirring the jam occasionally.

When the jam boils, skim off the foam.

Cook the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will become ruby in color. The skin of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will disintegrate a little. Place the jam in sterilized jars and seal.

During pouring, the plum jam will seem liquid to you, but after cooling it will thicken.

Plums in their own juice

This jam is more like a thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparing plum jam according to this recipe will not cause any difficulties even for those who have never rolled up jars for the winter before.

- ripe dark plums (1-1.5 kg);

There is no water in the recipe at all, no need to add it.
The pits are removed from the plums and the fruit halves are placed in a deep pan. Everything is covered with sugar on top.
Seedless plum jam, the recipe for which involves infusion, turns out to be especially tasty and aromatic.
The fruits are left sprinkled with sugar for a while so that they produce juice.
The period depends on how ripe the plums were taken.
Once the juice has appeared, the pan can be placed on the stove to bring the contents to a boil.
Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to damage the integrity of the plums.
You need to repeat the procedure 2-3 times: boiling, cooking, boiling, cooking.

The finished jam is sealed in heated sterilized jars.

The simplest recipe for sweet jam

The cooking principle is no different from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit.
Plum jam for the winter made in this way turns out rich, sweet and does not become sugary for a long time if the jars have been well sterilized.
It must be stored in a cool place.
The maximum shelf life is 2 years.
After this time, there is a risk that the jam will become simply sweet, losing all its beneficial properties.

Jam from sour plums

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

For multicooker

A way for those who like to tinker

Not everyone likes five-minute jam, so you can prepare it using the traditional method, which was previously used in every third home.

You will need:

- elastic plums (1 kilogram);
- sugar (1.4 kilograms);
- boiled water (1.5 glasses of 200 ml).

Plum jam for the winter used to be prepared this way. Many people have known its taste since childhood, although it takes a little tinkering. The fruits are pitted and placed in a separate bowl.
Sugar is mixed with water and the syrup is cooked over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water.
The syrup is not cooled, but immediately poured into the plums.
They need to be left in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, and poured over the plums again for several hours.
After such preparation, the jam is placed on the stove.
You need to cook it over low heat, stirring and skimming off the foam, for an hour.

The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are sealed in jars in the same way as any other homemade product.

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

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste.

It will require:

- plums (1 kilogram of ripe, but not too soft);
- sugar (1.5 kilograms for the entire cooking);
- zest of 5 oranges.

The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released.
At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar.
The plum with juice is placed on the stove. After the first boil, reduce the heat to low.
Candied orange peels are passed through a meat grinder and added to the fruit with syrup.
You need to cook until tender, on average 1-1.5 hours over low heat.

The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as a stand-alone treat for tea. Its preparation, of course, is a long and difficult process, but the result is completely justified.

Products used in the cooking process will be required in the following proportions:

2500 g plum fruits;
1000 g apples;
1000 g granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple and plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Preparation procedure:

Wash the plums, sort and remove the pits. Then put them in a bowl (saucepan) in which the jam will be cooked, and cover with half the sugar. Leave them to release their juice;
In the meantime, you should work on the apples. For this preparation you will only need ideal fruits, which need to be peeled, cored with seeds and cut into beautiful slices;
Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples release their juice;
Then put the bowl with the ingredients on the fire, bring to a boil and simmer for half an hour to 40 minutes. Turn off the heat and let cool;
After 4-5 hours, when the fruits have cooled completely, they need to be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
When the jam is ready, it needs to be poured hot into glass (pre-sterilized) jars and, after cooling, rolled up with lids.

Preparing plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you won’t want to put it in pies, but just enjoy it like expensive chocolates, along with tea. Texture finished product It turns out homogeneous by grinding the fruit through a sieve. During the cooking process, you should not use a blender to obtain a puree, as it will leave pieces of peel.

Proportions of products per one liter jar:

1500 g seedless plum fruits;
600 g granulated sugar;
150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

How to prepare plum jam with cocoa:

Plumb required amount prepared pitted plum fruits and place them in a saucepan with a little water poured into the bottom (literally 200-300 ml);
Place the pan on the fire and let the mixture simmer with the lid closed for 20-25 minutes until the fruit becomes soft. Then remove them from the heat and cool;
Rub the cooled plums through a sieve, removing the skin from the total mass. IN fruit puree add 500 g of sugar and cook over low heat after boiling for 30 minutes, stirring regularly;
Stir cocoa powder with the remaining sugar and add to the boiling jam. After this, cook the mixture for another quarter of an hour, then seal it hot into prepared jars.

Plum and orange jam

Often housewives who have been canning plum jam for many years want to add variety to the usual classic preparations. This can be done by adding a fragrant plum base citrus note. This recipe uses oranges, their freshly squeezed juice and zest.

Ratio of ingredients to main product:

1500 g plums;
1250 g sugar;
400 ml orange juice;
15 g orange zest.

Total cooking time is 1.5-2 hours.

Calorie content – 184.3 kcal/100 g.

Culinary processes:

Cut the prepared clean plums into two halves, removing the seeds. Place the fruit in a suitable saucepan and pour orange juice and cook after boiling until soft (approximately 20 minutes);
Then use a slotted spoon to remove the fruit onto a baking sheet, and add sugar and zest to the juice. Boil the syrup until the sugar grains are completely dissolved;
After this, return the plums to the syrup and cook for another 10-15 minutes, until you taste the syrup on a soft ball. Roll the hot jam into prepared glass jars.

Yellow plum jam in a slow cooker

In a slow cooker you can make jam from any type of fruit, berries and even some vegetables. The advantage of this method is that the mass does not need to be stirred during the cooking process, and it will not burn. But you shouldn’t put more than a kilogram of raw materials into a multi-pan, since there is a high probability that the jam will run away.

To make plum jam in a slow cooker you need to take:

1000 g yellow plums;
1000 g white granulated sugar.

The duration of cooking in a multicooker will be 1 hour; additional time will be needed to prepare the fruit.

The nutritional value of plum delicacy from a multicooker is 219.4 kcal per 100 g.

How to cook:

Wash the fruits, sort them, remove the seeds and separate them into halves. Then transfer them to a multicooker bowl and cover with sugar;
Leave everything for about an hour for the juice to release. After that, using the “Stew” (or “Soup”) option, cook the jam, closing the multicooker with a lid;
For greater thickness, the mass can be boiled again after cooling. This jam should be stored in the same way as cooked jam. in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and beneficial macro- and microelements, which are very valuable for human body. You can combine the benefits of these two products in the following way: winter preparation, like plum jam with nuts. To prepare it, you can use walnuts, as suggested in the recipe, or you can take almonds and hazelnuts.

To cook nut-plum preparation for the winter you will need:

1000 g plums;
600 g sugar;
200 ml water;
100 g walnuts;
30 ml cognac.

The duration of work on this jam will be about 2 hours.

Calorie content of the product – 178.9 kcal/100 g.

Recipe for winter plum jam with nuts step by step:

Place clean pitted plum halves in a saucepan, add water and cook over low heat for 20 minutes after boiling;
Then add sugar and cook, stirring constantly, for 40 minutes;
At the third stage, add chopped walnuts and cognac to the mixture and boil for another 10 minutes. After this, put the plum jam into jars and close the lids.

How to seal jam for the winter

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

Little tricks

It is better to cut large plums not into two, but into four parts. Small ones can not be cut at all, but make a cut, lightly press down on the poles so that the bone pops out, and add sugar to the cut with a teaspoon. This method is good if you want to cook liquid jam(method 4).
At modern methods It is not necessary to roll up the jars and boil the jam until classic readiness: you can interrupt the process at any stage, according to your taste and preferences.

Storage conditions and what to eat it with

Protozoa: at room temperature, preferably in a dark room (in a closet, for example). Rolled jam can last for several years.

Aromatic, delicious plum jam is an indispensable preparation for the winter: simple with or without seeds, with cinnamon, mint or orange!

In this version we offer a base - plum, dilute a small amount citrus - orange. The result is amazing - sweet and sour jam with notes of aromatic orange. Like any jam, plum-orange jam is perfect for tea, pancakes, cheesecakes, and pancakes.

plums – 550 g;
sugar – 500 g;
orange – ½ part.

We sort through the plums, discarding those that are spoiled, wrinkled, or with dark spots. We wash the selected plums in cool water and dry them slightly. kitchen towel or a paper napkin.

We divide each plum into two equal halves, first tearing off the tails, and also removing the seeds.

Now cut each half of the plum lengthwise into two more equal halves. We do this with all plums.

Transfer all the prepared plums to a saucepan or pan with thick walls. Take half an orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. Place the orange in a saucepan with the plums.

We add granulated sugar so as not to miscalculate the quantity, the day before we weigh the total amount of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. Mix all the contents of the saucepan, leave for 2.5-3 hours completely undisturbed, so that the plum and orange give up all their juice and the sugar completely dissolves in it.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or spices; cinnamon will taste good.

Place the saucepan on the stove and cook our jam for 35-45 minutes. Remove any foam that will definitely form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of cooking, the plums and oranges were sufficiently saturated with syrup. Remove the hot jam from the stove.

We prepare jars for sealing in advance - wash them thoroughly with soda, sterilize them in any way, keep the lids in boiling water for three minutes. Fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store the plum and orange jam in a cool room, pour the remainder immediately into a beautiful bowl, cool and serve for tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to make plum jam as a fragrant and delicious preparation for the winter. It is worth noting that the plum jam recipe is not complicated, even a novice housewife can master it. This is a recipe for plum jam for the winter with seeds.

Plum with pit 1.5 kg
Purified water 400 ml
Granulated sugar 1.5 kg

Before you start making jam, you need to sort out the plums. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in the jar.

After the drain has been sorted out and washed with running water, you will need to fill it sugar syrup. It’s easy to cook the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the heat in the oven. Let cool for 5-7 hours. There should be 3 such stages; each time you need to bring the plum to a boil and cool.

After boiling the plum, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the pit.

Recipe 3: pitted plum jam in a slow cooker

We present to your attention a simple recipe for jam with pitted plums - with step by step instructions and photo. In addition, we will cook the plum delicacy in a slow cooker - with such a “miracle saucepan” the cooking process will be as quick and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

plum fruits – 1.5 kg
sugar – 1 kg
cinnamon – 2 sticks

Wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and add sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Don't forget to stir after the specified time.

To grind the mass we use an immersion blender.

We set the “Multi-cook” (or “Stewing”) program to a temperature of 90 degrees and cook for another hour. When the signal sounds, immediately pour the jam into jars sterilized over steam.

Roll up with clean lids and place under a warm blanket or towel. After the jars of plum jam have cooled, we put them in the pantry for storage. A delicious and fragrant dessert is ready for tea!

Recipe 4: how to cook plum jam with cocoa in a bread machine

Plum jam with cocoa or chocolate-plum jam is truly original and very delicious dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult to resist.

Plum – 1 kg
Cocoa powder - 3 tbsp. l.
Granulated sugar – 1 kg

We select ripe fruits for jam, without visible damage. Rinse the plum in cool water. Let the excess liquid drain.

I had a very ripe plum, so I also completely removed the skin from it. But this is not at all necessary.

Transfer the prepared plums to the bread machine container.

To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.

Sprinkle the plums with the required amount of granulated sugar according to the recipe.

Now add cocoa powder. If you want a richer chocolate taste, you can add a little more cocoa.

If you are preparing jam on the stove, then it is better to add cocoa 5-10 minutes after the jam boils, when you have removed most of the foam.

Place the container in the bread machine.

We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.

We have enough time to prepare containers for storing jam. Glass jars must be washed thoroughly using baking soda, rinse. Then sterilize in any way available to you. Directly sterilizing the containers should be done shortly before the end of cooking the jam, so that the jars are hot before pouring.

After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.

We wrap the jars in a blanket and leave them in this state until they cool completely. Cooled jam can be stored in a cool place.

Plum jam in chocolate made from plums with cocoa is ready!

A very original plum jam with a rich chocolate taste will conquer even those who are skeptical about various culinary experiments.

Recipe 5, step by step: seedless plum jam for the winter

Experienced housewives probably know how to make plum jam. Therefore, this recipe for plum jam with step by step photos will be a lifesaver for many novice housewives who have not yet tried to prepare this dessert with their own hands.

Our step by step recipe with photo.

plum - 1 kg
sugar - 1 kg

Let's take it necessary ingredients to prepare plum jam and place on the table. It is best to start cooking this jam in the evening. Why will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they don’t end up turning into jam. Wash the plum thoroughly.

Using a knife, cut the washed plums into several pieces and carefully remove the pit, because this will make the jam more enjoyable to eat.

Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put it on the stove. The fire should be low so that the sugar does not burn.

After preparing the syrup, pour it over the chopped plums and leave to brew for several hours. During this time, the plum should release enough juice.

Now turn on the stove again, put the plums and syrup on high heat and bring the mixture to a boil. After the plums have boiled, let them cool and let them sit for 9 hours, or better yet, overnight. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning we begin further preparation of jam. Place the plums on the fire again and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third day, put it back on the fire and cook until the drop begins to stretch. Mix the jam and pour it into a jar until you want something delicious.

Recipe 6: plum jam with almonds (step-by-step photos)

Plums 1 kg
Sugar 1 kg
Water 1200 ml
Soda 1.5 tablespoon
Almonds 200 g
Cloves 5-10 pcs.
Cinnamon 0.3 teaspoon

Rinse the plums and remove the pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a saucepan. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

After 4 hours, drain the water. Rinse the plums in clean running water. Pour boiling water over almonds for 1 minute, drain. Pour boiling water again. Let stand for 10 minutes. Drain the water. After which the nuts will be easily peeled.

Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into the pan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup completely hides the plums. Remove from heat and leave for 8 hours. Then bring to a boil over moderate heat and remove again for 8 hours. On the third day, cook until done. Add cloves and cinnamon.

Sterilize the jars and boil the lids. Place the jam into jars and seal using a seaming machine. Cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: delicious plum jam for the winter with mint

Plum 1 kg
Sugar 0.5 kg
Orange 1 piece
Fresh mint 3 sprigs

Remove the pit from the plums. Cut the plums into quarters.

Add sugar, cover and leave overnight.

The plums should give juice. Stir a couple of times during this time.

Place the plums in a colander and allow the resulting juice to drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for 20 minutes until the syrup begins to caramelize.

Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding the orange zest, the squeezed orange halves and the juice of half the orange.

Cook over low heat until tender or desired consistency. You can check the readiness of the jam by dropping a drop of hot jam onto a saucer that has been chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for a couple more minutes. Pour the hot jam into sterilized jars (you can add pieces of zest and mint sprigs), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!

Recipe 8, simple: homemade plum jam

Red sour plum 1.3 kg
Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) make jam from whole plums, I love this jam, but my youngest son won’t appreciate it, so, 2) cut the plums in half and remove the pits, 3) remove both the pits and peel - this will give you a sweeter and more uniform jam.

I decided to make a tart and sour jam, so I went along the 2nd route, cutting out the seeds and saving the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours so that the plum releases more juice.

Place on low heat and start heating while stirring. Don't let the granulated sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir until the granulated sugar is completely dissolved. Foam begins to form.

The jam has boiled, there is a lot of foam, reduce the heat to low and remove the foam. After boiling, you need to cook the jam for about 15 minutes; if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the heat and let it cool slightly.

Pour into sterilized jars, cover with a blanket and leave until completely cool.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: five-minute jam from plums in halves

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don’t need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

1 kg plums (Hungarian variety);
1 kg sugar;
0.5 cups of water (250 ml glass).

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil it in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to fill with syrup and the syrup to thicken.

Makes approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. Jars can be sterilized in the microwave (pour 1 cm of water into the bottom of the jar and turn on for 2-3 minutes at maximum power), or steam bath(a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.

Delicious jam from plum halves in five-minute jelly is ready.

Recipe 10: plum jam with apples (with photos step by step)

Very tasty and aromatic jam is made from sweet apples and sweet and sour plums. In addition to the fact that apple and plum jam will have an incredibly beautiful color and will be pleasant not only to eat, but also to put on festive table in the form of a dessert, it turns out to be very aromatic and not cloying.

Apples and plums can be prepared with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts; it can be used to make compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the simplest and most quick way, which will not require much effort from you. For more aroma, you can add a little vanilla, cloves or cinnamon to the bowl with jam and you can achieve a completely new, unique aroma.

Plums - 1 kg;
Apples - 1 kg;
Sugar - 1 kg;
Water - 1 glass.

We choose ripe, fleshy plums. We wash and remove spoiled or very overripe ones.

Place the plums in a colander and rinse under running water.

Remove the seeds and place in a convenient container.

Wash the apples, peel and remove the seeds.

It is best to cut the apples into slices, but you can also cut them into thin slices.

Try to choose a container where all the fruit will fit freely and it will be convenient for you to make jam. Add a glass of water to the apples and plums and heat over medium heat. Cover the pan with a lid to steam thoroughly. After this, you can add sugar to the plum and apple jam and mix well.

Cook the jam until it is ready - the fruit should be transparent.

Immediately place hot into jars and seal.

Important: do not forget to turn the jars upside down; it is not necessary to wrap them up.

Store the finished chilled jam in a cool place. As soon as the jam has cooled, it can be served.

It stores well and retains its unusual aroma. Bon appetit!

Plum is one of the beautiful and healthy fruits, and that is why many housewives strive to preserve this fruit and enjoy its taste. cold winter. Plum contains a rich supply of vitamins and nutrients necessary for the human body.

It should be noted that this fruit helps maintain blood vessels in good condition, balances blood pressure and the functioning of the cardiovascular system.

Plum is perfect for those who have problems with salt deposits in the body, and the enzymes contained in the body help improve mood and well-being. All these indicators force many housewives to prepare jam from this delicious fruit. So, how to cook favorite treat.

Details and nuances that must be taken into account when preparing plum jam:

If you bought a plum and it has a hard skin, you can balance it within a few minutes. To prevent plum fruits from cracking due to heat treatment, place the plums in cold water.

To make plum jam, it is best to choose the type of plum whose seeds can be easily separated from the fruit.

If the plums are small, then it is better to leave them in this form. If you want to maintain them in this form, then you need to prepare a solution of soda and dip the plums in this liquid, then dip them in clean water.

The most important thing that every housewife should pay attention to in the process of preparing jam is that the fruits do not have worms, cracks or other defects.

To make your jam tasty and juicy, pierce each whole plum with a toothpick; this method will help the syrup to be absorbed into the plum pulp.

If the plum is large, then it is better to divide it into two parts, remove the tail and all unpleasant spots.

Another rule is that plums make an excellent compote.

Pitted plum jam for the winter

To prepare aromatic and appetizing jam, you need to take a black plum. But if the fruits are yellow and slightly sour, then you need to add more granulated sugar and increase the water by 50 ml. Most the best option for jam - slightly hard plums are pleasant to look at, although you can add a few ripe plums to enhance the taste.

plum – 1 kg;
granulated sugar - 1 kg.

Preparation:

Rinse 1 kg of plums in water, remove seeds, and divide into two parts.

Place the plums in a cooking container and add sugar. Leave for 2-3 hours.

If you notice that plum juice has appeared in the container, it’s time to let it cook.

After the whole mixture boils, stir thoroughly and reduce the heat. You need to cook for a few more minutes.

Remove ready mixture from the stove and pour into sterilized containers. Hot jam should be kept in the room until it cools, but if you decide to move it to a cool place, you need to cool it and only then pour it into jars and cool.

With the second method, you can screw it on with plastic caps. If you don’t like too sweet jam, then you can add not 1 kg of granulated sugar, but only 300 g and get plum jam in its own juice.

Plum jam with pits

Required ingredients:

plum – 1 kg;
granulated sugar – 1 kg.

Stages of making jam:

Wash all jars with running water or baking soda. Jam containers and lids undergo a sterilization process. Rinse the required amount of fruit in running water, pierce it with a toothpick and add cold water.

Cook over medium heat for at least 3 minutes, but you can take 5, and bring this whole mass to 80 degrees.

Remove excess water from the mixture, prepare syrup from this water, and for this you need to add granulated sugar and boil.

Pour the prepared hot syrup onto the finished plum.

Cool the fruit and leave to brew for about 3 hours. To obtain aromatic delicacy, you need to boil the cooled fruits again and leave to brew for 10 hours.

The process is repeated several times until complete readiness.

Pour the resulting jam into jars and roll up. Appetizing and healthy treat ready to please you winter evening. Nice tea party.

A simple recipe for plum jam with pits

As a rule, every housewife knows that the process of making jam is very long and tedious. Interestingly, in one case it takes several hours to prepare, and in another - even several days. It seems that this recipe will please more than one housewife and will be to their liking, because you don’t need to spend a lot of time to prepare it.

This jam is prepared from plums directly with the seeds and needs to be cooked several times and taken breaks so that it infuses.

The most important advantage of this recipe is not only that it does not require much time and is prepared in just 5 minutes, but on the other hand, with this cooking method you can save more useful properties in fruits.

If you took soft plums to make jam, then 5 minutes is enough to prepare delicious jam. After this, you can safely roll them up.

Of course, it is not always possible to purchase soft fruits, but if the plum is elastic, this is not a cause for concern, they can be boiled one more time.

Ingredients needed for 12 servings:

plum fruits - 1 kg;
granulated sugar - 6 cups;
water - 4.5 cups.

Stages of making jam:

It is necessary to thoroughly wash all containers for storing food for the winter in water, or you can also use soda.
All containers and lids must be sterilized.
Peel this fruit in water and prick it with a fork.

Add cold water to the container with the drain. Cook this mixture over heat for about 5 minutes.

Pour the resulting liquid into another container and prepare sweet syrup from this liquid.

You need to add the prepared syrup to the resulting plum. Cook everything until fully cooked.

Let it cool for about 4 hours. The next step should be re-cooking, then you need to leave it to brew for another 10 hours. You need to cook the jam until it comes to a full boil. Finally, pour into containers and roll up.

Enjoy your tea.

Plum jam with chocolate for the winter

Recipe makes 5 servings

Main products:

plum – 2 kg;
granulated sugar – 700 g;
butter – 130 g;
cocoa – 60 g;
vanillin - optional.

The process of creating a treat:

Wash essential fruits, cut in half and remove the seeds.

Add granulated sugar to the container with the plum and leave for 30 minutes.

Mix fruit and granulated sugar and pour into a large container.

Cook the fruit over medium heat until a foam begins to form.

If you wish, you can add vanillin and mix the whole mass. Then you need to leave it to cook and mix so that it doesn’t burn.

Cook until all the foam disappears.

Finally, you can add butter and cocoa powder, if you want you can add nuts too.

Mix everything and cook for 15 minutes.

The plums can be removed from the heat. Pour the plums into containers and roll up. Turn containers upside down.

A delicious treat is waiting in the wings.

Move to a dark, cool room or in the refrigerator. This chocolate covered fruit is the most delicious treat.

Pitless jam from Hungarian plum variety.

This recipe is very common among housewives, but for good reason. This variety attracts the attention of housewives due to the fact that the seeds are easily removed, and this, of course, is very important in the process of making jam.

The Hungarian variety is used for almost everything that the housewife’s imagination is capable of. You can cook compotes, jams, make juice from this variety and much more. If you want to add a refined aroma to your cooking, you can add a little prunes.

The jam turns out very tasty, looks like a jelly-like mass with a pleasant aroma. The resulting jam can be safely used when preparing various baked goods. So, if the jam is ready, then you can pour them into containers, roll them up and leave them in a warm place until they cool completely.

To enjoy the taste of jam from these plums, you will need the following products:

“Hungarian” with bone - 1 kg;
granulated sugar - 1.3 kg;
prunes - 100 g;
vanillin - 1 g.

Stages of making jam:

If you want to prepare this wonderful jam for 25 servings, you will only need an hour. To make jam, you need to take ripe plum fruits, even very soft ones.

Rinse the fruit under water until it is completely clean. Leave to dry and then divide the plum into 2 parts. Remove the pit from the fruit as this recipe involves cooking without the pit.

Ready plums pitted, pour into a large container. Add granulated sugar to this container, shake lightly, pierce the plums with a fork so that they are quickly absorbed.

It is necessary to leave in this position for about 2 hours. You need to wait just long enough for the juice to form and for all the sugar to be absorbed.

We put all this mixture in a container and put it on the stove. You need to cook this mass until it boils, then you need to reduce the heat and cook until it thickens.

If ready, you can add vanillin if desired, mix it all and cook some more, but over low heat.

After all these manipulations, you can add prunes. Cook for about 10 minutes until a pleasant aroma permeates the kitchen.

The jam is ready, enjoy.

Bon appetit.

Plum jam with cocoa

This favorite delicacy is very easy and simple to prepare.

Required jam components:

you need to take 2.5 kg of pitted plums;
the same amount of granulated sugar;
cocoa - 3 tbsp;
half a glass of clean water.

Cooking steps:

Fruits must be washed in running water, remove all seeds.
You need to add 5 cups of sugar to the plum and leave it for 20 minutes.
Put it on the stove to cook, pour out the specified amount of water, then add more sugar and cocoa powder.
This whole mass must be thoroughly mixed and cooked until boiling.
Once it starts to boil, you need to reduce the heat and cook in this way for another 1 hour.
Pour the finished jam into containers and roll up.

The jam is ready.

Chocolate plum jam with nuts

This recipe differs from others in its originality and unique taste. Many housewives like this jam, so now let’s look at how to prepare it. Of course, not everyone likes sweet jam, but many will like this recipe. This recipe is interesting due to its inclusion of chocolate.

Ingredients you need to take to make plum jam with chocolate:

you need to take pitted plum – 2 kg;
granulated sugar - 750 g;
cocoa powder – 5 tablespoons;
butter – 200 g;
walnuts – 250 g;
vanillin - to taste.

Stages of making jam:

You need to take 2 liter containers and begin the sterilization process. Rinse the fruits in water, removing the seeds in advance.

Place them in a meat grinder and then put on fire for about an hour.

Add a mixture of cocoa and granulated sugar to this mass.

Add butter and leave to cook for another 10 minutes.

Add nuts and

At the end, if you wish, you can add vanillin crystals at the tip of the knife.

Pour the finished jam into jars, cover with a sterilized lid and roll up.

Both adults and children will enjoy the prepared jam, as it resembles the taste of childhood.

Enjoy your tea.

Plum jam with cocoa and butter

Ingredients needed to make jam according to this recipe:

you need to take boiled water in the amount of 30 ml;
cocoa powder - 2 tbsp. l.;
butter – 50 g;
walnuts – 50 g;
granulated sugar – 190 g;
plum - half a kilogram.

Process for making jam:

Almost everyone will like this recipe, even those who are not happy with jam should try making this chocolate delicacy.

Rinse the fruits in running water, remove all the seeds.

Cut the plum into 6 parts. Pour the finished chopped plum pieces into water and add sugar to this container. After this mixture is prepared, cook for another 30 minutes. While this is all cooking, mix cocoa powder with granulated sugar.

Add prepared plums to this combination of cocoa and sugar and cook for another 10 minutes. You need to add butter to this mass and mix.

The jam is ready and you can pour it into containers and roll it up.

Delicious plum jam with nuts

Despite the fact that plum jam is a favorite delicacy not only for children, but also for adults, there are still situations when favorite jam I stop liking it and it seems like something is missing from this mixture. If you are thinking about this question, it means that you need to look for and try other recipes for making plum jam.

Today there is great amount recipes for making this delicious jam. The classic version of jam is being replaced by new recipes, with the addition of nuts, pieces of other fruits, and chocolate.

Required jam components:

You need to take half a kilogram of plums - enough for a 1 liter container. It is better to take plums that are not ripe, so as not to damage the fruit when removing seeds.

To prepare this recipe, take 10 pcs. walnuts.

400 g granulated sugar, but if you want you can replace sugar with honey.

The process for making jam according to this recipe:

As usual, you need to rinse the fruits in running water. Pour boiling water over the nuts. Remove the seeds from the plum and add a small part of the nut.

If you don’t have that much time to decompose the nuts into the plums, you can simply add the grated nuts to the finished jam.

After all these steps, you need to put the mixture in a container and pour boiling water.

Close the jars with lids that need to be sterilized in advance. Leave the finished plums in the jars for 15 minutes. Pour the fruit into a saucepan and bring to a boil. At this point, you can add granulated sugar or honey if desired. After this mixture has boiled, you need to add it to containers and roll it up.

Leave in a warm place until cooled. Place in a dark and cool place. This delicacy can be enjoyed in the cold winter with a cup of tea, or it can be prepared delicious rolls and other baked goods.