It's time to think about cooking everyone's favorite plum jam, as well as how and according to which of the recipes it is better to cook it.
How to cook plum jam with seeds for the winter?
Ingredients:
- ripe fruits of plums - 1.4 kg;
- fine sugar - 1 kg;
- drinking water - 320 ml.
Cooking
The fruits of plums are thoroughly washed in large quantities. cold water and pierce each with the tip of a thin, long knife.
Transfer the fruits to a stainless steel saucepan, cover them evenly with a good layer of fine sugar and stir. After about 60 minutes, add the amount of water specified by the recipe to this pan and set the jam on the switched on burner of the stove. Constantly stir the contents of the pan with a wooden spatula and, after waiting for it to boil, reduce the heat to a minimum. In this mode, we simmer our cream for 13-15 minutes, and then remove the pan from the stove and take it to a cooler place. When the jam reaches room temperature, we again put it to boil for 15 minutes. Now we set aside the saucepan with plum jam for the night, and in the morning, after boiling it, pour the same amount hot into small jars. We roll up to the full stop with sterile, suitable lids.
How to cook plum jam in slices so that it is thick?
Ingredients:
- dense (ripe) plums - 1.5 kg;
- granulated sugar - 1.2 kg.
Cooking
We cut the washed and dried plums along the base, take out the bone from the divided slices, and put the halves themselves in a circle in a bowl. We fill such a completely filled circle with fine sugar and do this with all the cream until they run out. Now cover the cup and set it aside for 5 or 6 hours. When we see that the plums have already allocated enough of their fragrant juice to make it tasty, we send it to the stove. Seeing that the jam is already boiling, reduce the flame and cook it for at least 15 minutes. Again we remove the jam away, and after 12 hours we again put it on a barely smoldering burner gas stove. After boiling our plum jam, you need to cook as much as he needs so that the syrup boils down and the total mass begins to thicken. When this happens, remove everything from the fire and immediately distribute the thick, hot jam into sterile containers (jars). We roll up the lids well boiled in water.
Plum - very delicious fruit, which both children and adults like, but plum jam causes even more love, as its aroma reminds of summer, and light sourness emphasizes the unique taste. Many housewives cook delicacy in liters from year to year, but sometimes it turns out to be unsuccessful, so questions arise about what was done wrong, how best to make plum jam, what are their benefits and whether they can be eaten with saucers, or even jars .
The subtleties of making plum jam
Plum jam can be prepared from different varieties, and in each case a unique delicacy is obtained. Not every housewife, even using a simple plum jam recipe, will be able to make it perfectly, because there are a lot of subtleties that only experienced craftsmen know about. But that doesn't mean you can't learn how to cook. perfect dessert, which will hardly survive until winter, and not because the cooking process is disrupted, but because the taste characteristics of plum jam will be unsurpassed.
What varieties of plums to choose for jam?
Harvesting plums for the winter, the recipes of which are presented above, can be both from ripe fruits and from unripe ones. It is only important that all fruits are of the same degree of maturity. The most common varieties used to make jam include:
- cherry plum;
- Mirabel;
- Hungarian;
- Greengage.
How to cook plums for jam?
Plums are among those berries that must be blanched before making jam. So they are better saturated with syrup, while retaining their shape. But this applies only to those cases when the recipe involves jam from whole fruits with stones.
So, before making jam, it is necessary to select the fruits, rinse them well, remove dented or rotten plums. Be sure to remove the stems. If the recipe involves the removal of stones, then the plums can be cut in half or quarters and start cooking jam.
Whole fruits are dipped in water before cooking. hot water with a temperature of about 80 degrees. For small fruits, a treatment lasting 3-4 minutes is enough, for larger ones, with a thick skin or immature - 5-6 minutes. So the skin will become soft, a wax coating will come off it, which prevents the penetration of the syrup. For a greater effect, plums are recommended to be pierced or cut along the furrow before cooking.
How much sugar do you need to make plum jam?
Exists different recipes plum jam, for each of which the amount of sugar is different. For example, for plum jam in own juice only 300-400 grams of sugar is enough per kilogram of fruit. But for such a recipe, sweet and ripe varieties are needed so that a strongly pronounced sourness does not prevail.
The classic ratio of plums and sugar is 1:1. This jam is moderately thick and fully reveals the aroma and taste of the fruit.
There are cooking options in which up to 1.5 kg of sugar is required per kilogram of plums. Such recipes are good for unripe fruits to get rid of acid and extend the life of the jam for the winter.
How to understand that plum jam is ready?
Each recipe describes the required time for the heat treatment of plum jam, but for greater certainty, two rules should be followed. Firstly, if you drop a drop of jam on a flat surface, while it does not spread, but curls into an even hemisphere, then the delicacy is ready for harvesting for the winter.
Secondly, plums after heat treatment at the stage of readiness lose their color, becoming translucent. True, this can only be noticed when using recipes with chopped slices. The skin of the fruit remains dense and rich in color.
Why does plum jam turn out to be liquid?
Many beginners and experienced housewives wondering how to cook thick jam from plums. Such interest is due to the fact that often the delicacy turns out to be excessively liquid, so you have to look for ways to eliminate this drawback. There are several reasons why plum jam is runny.
- Plenty of water. If an excess amount of water was added during the cooking process, you can pour the syrup, boil it separately to the required density, and then add it to the remaining jam and roll it up for the winter. In this case, one should adhere to the rule: when cooking, the syrup only slightly covers the fruits.
- Forgot to take off the first foam. In this case, boil the jam for 10 minutes, remove from heat, cool to room temperature, and only then proceed to further cooking cycles.
- Overripe fruits. Too ripe fruits are watery, so they add excess liquid to the syrup. To eliminate this defect, you will have to add nuts, apples or dried fruits ground in a meat grinder to the jam.
- Wrong sort of plums. Often, to the question: why plum jam does not thicken, the answer is very simple. How watery the jam will turn out depends on the type of plum. As a rule, yellow plums are more juicy, and blue fruits make a thick jam.
Why is plum jam bitter?
Often, when preparing plum jam, a bitter aftertaste appears in finished product. There may be two reasons for this. First of all, some varieties, for example, thorn plum, give a slight bitterness, which only adds spice to the jam. To some, this taste seems to be the most pleasant.
Another reason may be that the jam is made with bones. This is especially evident when the workpiece is in excess of the permissible shelf life, as a result of which the seeds emit hydrocyanic acid, which cannot be eaten.
Why does plum jam knit?
Blackthorn plum is the only plum variety that is highly knit when processed into jam. For some, this is not a big problem, since the valuable properties of such a dessert are very high. For others, this is a real problem, so they are looking for a way to correct the oversight. Alternatively, you can mix the jam with yellow plums, as they are sweeter, or add other fruits, but always ripe and with a pronounced taste.
Jam from unripe fruits can also be knitted if little sugar was used in the cooking process. Such jam can be saved either by adding other fruits and berries, or large quantity syrup.
Why is plum jam sour?
plum jam, especially from blue fruits, always gives a specific sourness, but sometimes the dessert turns out so sour that it is impossible to eat it. This happens when the recipe says an insufficient amount sugar or unripe fruits were selected as the basis. For unripe plums it is recommended to increase the concentration of sugar in a ratio of 1:1.5.
What goes with plum jam?
Plum jam at home (the photo can be found in the recipes) is prepared with various additives. The most popular plum fruits are apples or pears. They will give density to jam made from juicy fruits, for example, from cherry plum. Also, yellow plum is combined with orange or lemon slices. Citrus fruits will make the delicacy thicker and give a specific sourness.
You can’t eat plum kernels, but to diversify the jam made with slices, you can add walnuts to it. Also popular when harvesting for the winter are cinnamon or cocoa. Each hostess will choose for herself the most delicious recipe which will be appreciated by the household.
What is useful and harmful in plum jam?
Plum jam is often found on the table of most families, but not everyone knows about the qualities of this delicacy. Along with the benefits, there are also limitations for receiving the workpiece, which everyone should be aware of. In addition, having studied the properties of jam, you can fight diseases even at the stage of their initial appearance, which makes recovery faster.
Useful properties of plum jam
Plum jam contains a large number of useful substances, including:
- alimentary fiber;
- zinc;
- calcium;
- magnesium;
- sulfur;
- potassium;
- B vitamins;
- vitamin C;
- folic acid;
- vitamin E
Plum jam has a beneficial effect on the body. It is good because it speeds up the metabolism, so it is allowed even with obesity. In addition, the delicacy removes cholesterol and toxins, which is also important for cleansing the body.
Another valuable property of plum jam is its laxative and diuretic effect. In this regard, dessert should be consumed for problems with the intestines and kidneys. True, with kidney failure, dessert will only aggravate the situation.
Hypertensive patients should also take note of jam from plums, since the elements included in its composition purify the blood, strengthen the walls of blood vessels and prevent the formation of blood clots. And in addition, plum jam is an excellent dope for the nervous system.
Harmful properties of plum jam
Plum jam - very useful product, so the only restriction on its use is diabetes. This is due to the fact that the fruits themselves contain a large amount of fructose and glucose in their composition, while they are boiled in syrup, where the level of sucrose for diabetics goes off scale. People fighting with overweight, should also limit themselves to the portion of jam eaten, but a couple of spoons will only benefit.
How many calories are in plum jam?
Many people watch their figure and constantly count calories. Sugar-containing foods contain a lot of carbohydrates, which is why they are energetically saturated, but sometimes it is impossible to refuse jam from plums, so there will be no harm in pampering yourself with a teaspoon. So, the calorie content of jam from plums per 100 grams is 288 kcal, and a teaspoon is 20.2 kcal.
Is it possible to plum jam with allergies?
Plum jam rarely causes an allergic reaction, but, nevertheless, there are cases when the fruits of the Rosaceae family cause an acute rejection. If the body does not accept peaches, apricots, cherries or nectarines, then the likelihood of an allergy to plums is very high. In addition, an allergy to plum jam is common in people who react to birch pollen.
Is it possible to make plum jam for a cold?
Not everyone knows that plum jam is recommended for colds. The delicacy works well as an antipyretic, so fruit drinks based on it or tea with a few tablespoons of jam will help in the fight against viruses. In addition, an abundance of vitamins will contribute to a speedy recovery and strengthen the immune system.
Is it possible to make plum jam with pancreatitis?
How to cook plum jam for pancreatitis and whether it can be eaten with pancreatic problems is not an easy question. Doctors are unambiguously inclined to believe that jam must be introduced into the diet, but there are a number of restrictions. Firstly, during the period of exacerbation of pancreatitis, one should refrain from plum jam and strictly follow the prescribed diet. Secondly, you need to eat a product prepared only from ripe, juicy and sweet fruits, mostly yellow ones. It is better if the plum is cut into slices, which will make the skin softer. Thirdly, you can not eat jam in large portions. A couple of tablespoons are acceptable per day.
Storage and processing of plum jam
Plum jam, a recipe for the winter of which is very popular, they want to keep longer so that winter time not just enjoy dessert, but also saturate the body useful substances. True, not every jar survives to the cold, but the housewives should know under what conditions they will have to throw out the jam, and when it is still possible to save the work and priceless delicacy.
How to store plum jam?
Plum jam must be stored in a cool, dry place so that the jars are not exposed to sunlight. The temperature optimal for storage should be in the range of 10-15 degrees, without sharp fluctuations. High humidity will adversely affect metal lids, which, due to rust, will let air through.
How long does plum jam keep?
Pitted plum jam can be stored for up to three years. There are cases of successful storage of delicacies for up to five or even seven years, but in such preparations there are no longer any valuable qualities, so you should not delay the shelf life.
Plum jam with pits has a shorter shelf life, because after a year and a half, hydrocyanic acid, which is a toxic substance, accumulates in the berry kernels. It is better to eat such jam up to one and a half years from the date of manufacture, but some argue that when the seeds are removed, the jam is edible and does not do any harm even after the specified period.
How to understand that plum jam is gone?
Plum jam (see above for a recipe with a photo for the winter) is considered spoiled in three cases:
- when it ferments;
- if mold has appeared;
- with a pronounced bitter taste, not associated with a plum variety.
The fermentation process begins when the plum jam is undercooked or an insufficient amount of sugar is indicated in the recipe. The main reason is that the syrup is too thin, so the fruits begin to ferment. As a result, you can see bubbles and even foam on top of the jar.
The reason for the appearance of mold is improper storage of canned food. Perhaps the jar was dropped or hit, which broke the tightness of plum jam. The ingress of oxygen provokes the growth of fungi, which turn the delicacy into an unusable product.
At long-term storage plum pits can disintegrate or burst, which is why hydrocyanic acid will get into the dessert and give it not only a bitter taste, but also dangerous properties that can lead to food poisoning.
What to do if plum jam is moldy?
Moldy plum jam does not have to be thrown away. If the product has been stored in this form for too long, it is worth considering the advisability of preserving it. Otherwise, it is enough to remove the top layer of mold and boil the jam again, removing the emerging foam. To prevent the dessert from thickening too much, you can add syrup to it. If it’s still scary to eat a product affected by mold, jam can be put into baking.
What to do if plum jam fermented?
If plum jam has fermented, it is best to use it to make a homemade tincture. She gets a very mild taste, recipes for distillation can be found on the Internet. Another option is secondary heat treatment jams with added sugar. But in that case taste qualities treats will be different from the primary ones.
When there are changes in life, you have to change your own habits. Often they relate to human nutrition. Many people love plum jam, but most do not even ask questions about whether jam is possible during pregnancy or how many spoons will not do harm little child. And only with the onset of change, such questions begin to bother, so you need to know the answers to them.
Is it possible to make plum jam during pregnancy?
Pregnancy is a unique period in nature, and every woman experiences it differently. There is a whole range of problems that can accompany an interesting situation, and plum jam in different situations will show up in a special way.
Using a simple recipe for plum jam, you can stock up not only on a delicacy for the winter, but also excellent remedy to combat toxicity. The first trimester is often associated with a lack of appetite, as well as nausea and vomiting. These processes are explained by the release of toxins from female body. Plum jam will cope with this task more sparingly and even in a pleasant way, therefore, it is recommended to eat it both if you want to conceive a child in order to cleanse the body, and in the first months of pregnancy.
Another common problem of pregnant women is constipation and even hemorrhoids. Plum jam, due to the high concentration of fruits, has a laxative effect. At the same time, there will be no unwanted diarrhea from the dessert eaten, which is also not recommended when carrying a child.
Plum jam is a diuretic. It removes toxins and salts, as well as excess fluid from the body. Due to this property, the workpiece is recommended to be included in the diet with a tendency to edema, especially internal ones. In hot weather and in the last stages, fluid retention in the limbs is a frequent occurrence, therefore, plum jam should become a faithful companion. In addition, during pregnancy, cholesterol levels often rise, with which plum dessert will also cope with a bang.
Is it possible to make plum jam while breastfeeding?
Many mothers are concerned about the question of whether it is possible to make plum jam with breastfeeding. In moderation, you can, but you need to take into account a couple of nuances. Firstly, plum jam contains a lot of sugar, which sweetens breast milk. The baby may have a reaction in the form of hives, pimples or red spots with excessive use of treats. In this case, you will have to refrain from plum jam.
Secondly, most women experience problems with stools after childbirth, and recently born babies have colic and even constipation. Plum jam can help in both situations, as it weakens. For this reason, when asked if plum jam is possible for a nursing mother in the first month, most doctors tend to answer positively. The main thing is to introduce a new product gradually and use it at intervals of 2-3 days.
Is it possible for children to make plum jam?
Plum jam is one of those delicacies that can be introduced into the children's diet from the age of one, although many parents try to protect their children from sweets for up to three years. Of course, it is impossible to build a child's diet only on foods containing sugar, but it is not recommended to completely exclude it. Plum jam, along with apple jam, can be introduced earlier than others. It has a very mild effect, is easily absorbed by the stomach and normalizes the acid balance. In this regard, the dessert is useful for children, but at first not in its pure form.
For testing, it is recommended to add a teaspoon, for example, to porridge or tea. If the child does not have a reaction, although if there was an allergy, it would have manifested itself even at the moment when the mother tried plums for the first time during lactation, then later you can use the treat as an additive daily or once every couple of days. But you do not need to be allowed to eat a lot of jam from plums at a time, as they weaken, which can cause diarrhea in a child.
Nature has become generous with plums. Blue, yellow, red, black. Such a rich harvest must be preserved. Plum jam - great option make delicious preparations for the winter from plums.
It would seem what combinations of products can be in plum jam. Actually plums and sugar - and cook for health. But no, each plum variety requires a special relationship, and if you add new ingredients and a drop of love to plum jam, then all winter you can surprise and delight your household and guests with tea with a variety of plum jams, unlike one another.
The number of plums given in the recipe ingredients are pitted plums. You can adjust the sweetness of the jam yourself: if the plums are sweet enough, the amount of sugar can be reduced, and vice versa. It is good to add a little citric acid or lemon juice to jam from sugary sweet plums.
We have collected almost all the recipes for making siliva jam so that you have the opportunity to choose the ones that will suit your taste.
Classic plum jam
Ingredients:
1 kg plums,
1 kg of sugar
½ stack water
Cooking:
For jam, plums are suitable, in which the stone is well separated (for example, Hungarian). Sort and rinse the plums well. Remove the bones, cut the halves into slices. Sprinkle with sugar (if the plum is sour, add more sugar), add water, mix and leave overnight to let the juice flow. Then put to cook over medium heat, stirring and removing foam, for 35-40 minutes. Readiness is checked by a drop of syrup on a plate - it should not spread. Ready jam Arrange in sterilized jars to the very top and roll up.
Jam from yellow plums
Ingredients:
1 kg of yellow plums,
750 g sugar.
Cooking:
Dip the washed pitted plums in boiling water, boil for 5 minutes until the skin softens and wipe through a sieve. Place the resulting puree in an enamel basin and put on fire. Boil for 10-15 minutes, then start adding sugar half a cup every 2-3 minutes, stirring well and boiling until it dissolves. When all the sugar has been added, boil the jam for another 15-20 minutes and spread it hot in sterilized jars. Roll up.
Plum jam with cinnamon and orange
Ingredients:
1 kg plums,
3 stack. Sahara,
1 orange
cinnamon sticks - to taste.
Cooking:
Remove pits from plums. Via sharp knife Remove the zest from the orange, cutting it into strips. Sprinkle the plums with sugar and leave for a few hours. As soon as the plum starts to juice, add the zest and cinnamon to it and let it boil for about 30 minutes. Before putting the jam in sterilized jars, remove the cinnamon and zest. Roll up.
Plums in syrup
Ingredients:
1 kg plums,
1.2 kg of sugar,
1.5 stack. water.
Cooking:
Wash the plums, dry them, remove the pits and cut into slices. Boil from sugar and water thick syrup, dip the plums into it and let it brew for 6 hours. Drain the syrup, boil and pour over the plums again for 6 hours. Repeat the procedure one more time. Then put the dishes with plums in syrup on the fire, let it boil, reduce the heat and cook, removing the foam, until tender. Readiness is checked with a drop on a dry plate. Pour the finished jam into sterilized jars and roll up.
Yellow plum jam with wine and nuts
Ingredients:
5 kg plums,
2 - 2.5 kg of sugar,
400 ml white table wine,
½ tsp ground cinnamon,
2-4 cardamom seeds
50-100 g of almonds.
Cooking:
Sprinkle the pitted plums with sugar and leave overnight. Stir the plums with crushed cardamom and cinnamon, pour in the wine and simmer until the syrup thickens. Add ground almonds and boil for another 5-7 minutes, arrange in sterilized jars and roll up.
Plum jam with walnuts and cognac
Ingredients:
1 kg plums,
1 kg of sugar
150-250 g walnuts,
2-3 tbsp cognac.
Cooking:
Cut the well-washed and dried plums in half and remove the pits. Chop the walnuts not too finely and fry in a dry frying pan until fragrant. Combine plums, nuts and sugar, put on fire and cook until boiling. Remove from heat for 5 minutes, then pour in brandy and set to boil again. As soon as the jam boils, put it in sterilized jars and roll it up.
plum marshmallow
Ingredients:
3 kg plums,
2 kg sugar
4 lemons
water.
Cooking:
Remove the stones from the plums, put the plums in a saucepan and pour in some water. Boil over low heat until soft and puree with a blender. Add sugar, stir, put back on fire and cook until sugar dissolves. In the meantime, scald the lemons, remove the zest, squeeze out the juice and add everything to the saucepan with the plums. Reduce the heat and cook the marshmallow for 1.5 - 2 hours, stirring so as not to burn, until thickened. Lay out a rectangular shape cling film, pour the marshmallow, cool and refrigerate for a day.
plum marmalade
Ingredients:
2 kg plums,
1 kg of apples
1.2 kg of sugar,
2 stack water.
Cooking:
Ripe soft fruits are pitted, cut, add water and boil until soft. Add sugar, stir and simmer for 2 hours, stirring constantly so that the thick mass does not burn. When the jam begins to lag behind the walls of the dish, put it on a flat dish moistened with water, level it and leave to cool. After that, the marmalade mass must be dried in an oven heated to 50 ° C with the door open. Cut the finished marmalade into pieces, sprinkle with fine sugar and put in a cool, dry place.
Chocolate plum jam
Ingredients:
2.5 kg of dark plums,
2 kg sugar
3-5 tbsp cocoa powder
½ stack water.
Cooking:
Remove the pits from the plums and sprinkle with sugar for an hour and a half until the juice stands out. Put the dishes with plums on the fire, add water if the juice is not enough, and boil until the sugar is completely dissolved. Mix cocoa powder with sugar and add to plums. Stir, reduce heat and simmer, stirring, for an hour. Arrange in sterilized jars and roll up.
Chocolate plum jam in a different way
Ingredients:
1 kg plums,
1 kg of sugar
1 bar of dark chocolate (80-90%),
2 tbsp cognac or liqueur
1 tsp gelatin.
Cooking:
Remove the stones from the plums, cut into 4 parts, sprinkle with sugar and leave overnight. In the morning, put the container with plums on the fire, bring to a boil, add gelatin and boil for 20-30 minutes. Break the bitter chocolate into pieces, melt it into jam and cook for about 5 minutes. Pour in the cognac, arrange in jars and roll up.
Plum chocolate paste with nuts
Ingredients:
2 kg plums,
1.5 - 2 kg of sugar,
200 g butter,
200 g walnuts,
100 g cocoa powder.
Cooking:
Chop the nuts. Remove the stones from the plums and turn the fruits through a meat grinder or puree with a blender. Boil the plum mass over low heat for 10 minutes, add butter, sugar (set aside 1 cup for cocoa) and nuts and cook, stirring, 30 minutes. Mix cocoa with sugar, pour into jam, mix and boil for another 10 minutes. Roll up. For recipes with cocoa, it is better to take sweet plums with dark pulp. If the plums are sour, increase the amount of sugar. Walnuts can be replaced with hazelnuts.
Plum jam without sugar. Put the washed, pitted plums into a saucepan and place on slow fire. Stirring constantly, boil under the lid until juice appears. Then remove the lid, bring to a boil, boil for an hour and leave to cool for 8-9 hours. Repeat this cycle (boil for an hour and cool) five times. When the jam begins to lag behind the walls, spread it in sterilized dry jars, let cool, then cover parchment paper, tie with twine and put in a cool place.
There are varieties of plums that taste great, but absolutely do not want to part with the pits. Cook jam with seeds, just remember that you can store it for no longer than a year.
Pitted plum jam
Ingredients:
1 kg plums,
1 kg of sugar
1 stack water.
Cooking:
Rinse the plums and blanch in boiling water for 5 minutes. Drain the water. From sugar and water, boil the syrup until it becomes thick, viscous and golden. Gently lower the plums into it and set to simmer over low heat. When the syrup boils, remove the plums from the heat and leave overnight. Then again put the container with plums on the fire, bring to a boil and simmer for 2-3 minutes over low heat, removing the foam and stirring gently so as not to damage the fruit. Leave overnight again. For the third time, bring the plums in syrup to a boil, boil for 10 minutes over low heat and arrange in sterilized jars. Roll up.
Good luck preparing!
Larisa Shuftaykina
Plum jam, depending on the type of berry and the method of cooking, has different taste, color, aroma and texture. Sometimes it even seems that the jam is made from other berries. I like thick, tender, transparent and airy sweet and sour plum jam, with a delicate fruity aroma. And today I will tell you how to cook thick plum jam pitted, so that it turns out just like that. Making plum jam is not a difficult process, only in our case you have to tinker a little, but the result is worth it.
Cooking
Sort the ripe plum, remove the spoiled, stalks and leaves. Wash the berries, spread them on a towel and let them dry. It is desirable that the plum berries are ripe, but not soft, but dense.
With a sharp knife, cut the plums into two halves, remove the seeds, and remove the skins from the halves of the plum. Then we cut the peeled halves of the plums into 4 - 6 parts, and put them in a saucepan with a thick bottom in layers of 2 centimeters, sprinkling the layers with sugar. Leave for 3 - 4 hours, so that she gives juice, you can leave it overnight.
Many housewives, in the process of cooking plum jam, in order to prepare syrup. I do not like liquid jam, and boil the jam long time so that it thickens properly, I don’t want it either. Therefore, we will cover the peeled and chopped plums with sugar. It will give enough juice to make the jam the desired density without long cooking.
After the plum gives juice, put the pan with the future jam on a slow fire and bring it to a boil, stirring often enough so that it does not burn and stick to the bottom of the pan. As soon as the jam boils, remove the foam from it, mix it and remove the jam from the heat.
Let it cool, then put it on a slow fire again, boil it, not forgetting to stir constantly, remove the foam again, let the jam boil for 5-10 minutes, turn off the fire and pour the jam into pre-prepared sterilized jars. Delicious thick pitted plum jam is ready. It can be served with tea or sent to a cool place for storage. Bon Appetit!
In the first recipe, preference is given to the Hungarian plum, many housewives love to use this variety for canning. Do you know why?
The representative of this variety is not only tasty and very fragrant, it is very easy to remove the stone from it, which is very important when cooking pitted plum jam. Hungarian can be used not only for cooking jam or marmalade, it can be salted, dried, dried, marinated, juiced, etc.
So, plums for cooking jam should be ripe and even a little overripe, just a little bit, the main thing is that they be without wormholes.
It should also be noted that a plum dessert for the winter can be prepared not only with the addition of sugar, plum jam can be cooked with the addition of honey, alcohol, chocolate, cocoa, in any case it will turn out very tasty.
I would also like to recall a slight white coating on the fruits, it will not be removed with the help of cold or warm water. Therefore, we advise you to lower the plums in small batches into hot water for literally 15 to 20 seconds, then immediately rinse them in cold water. This will help remove the white wax.
Well, now let's go directly to the recipes themselves, and let's start with jam from plums with a stone. Gloria Nikolina made this preparation from Hungarian for the winter.
Plum jam from whole plums with pits
The ingredients are given for approximately 1 jar of 0.7 liters, which is convenient for calculation. The output depends on the degree of boiling.
- Plums (variety "Hungarian") - 0.7 kg,
- Sugar - 0.5 kg,
- Water (hot) - 150 ml.
How to make plum jam
As always, plums should be washed before cooking. Then lightly prick them with a fork or knife.
Place the prepared berries in a deep container, it is better if it is a non-stick pan. Pour the plums with sugar, mix gently and leave to infuse for 1 hour.
We will cook jam with seeds in three stages.
After an hour, pour hot water into the pan with berries and send the pan to the fire. Bring the berries to a boil and reduce the heat to low. Simmer plums in syrup over low heat for another 10 minutes. Then take the pot off the heat and let it cool down. During that time they absorb right amount sugar syrup and become sweeter.
After the jam has completely cooled, put it on the fire again and bring to a boil, turn off the heat and cool the sweet dessert again.
For the last third time, put the plum jam on the fire and boil. Let the jam simmer for 8-10 minutes.
Canning jars are best sterilized. Spread the jam in the prepared container and close the lids (screw or turnkey). Leave to cool at room temperature, turning them upside down, you can without additional wrapping. Then store homemade jam in a cool place.
Plum jam with mint and cinnamon
Seedless plum jam cooks quickly and has a savory flavor. unusual taste due to the addition of cinnamon and mint. Such plum jam can be perfectly stored for up to 2 years at room temperature. Jam plums can be used for fillings in wind pies, syrup - like gravy for pancakes and cheesecakes.
plum jam recipe with cinnamon and mint
- plum (weight pitted) - 500 g,
- sugar - 450 g,
- cinnamon - 1 stick,
- mint (can be dried) - 2 sprigs.
Remove the pits from the plum and cut into 4 pieces.
Sprinkle with sugar and leave for 2 hours.
Add mint and cinnamon, bring to a boil, cool. Remove mint and cinnamon.
Drain the fruit in a colander.
Boil the syrup for 7-10 minutes.
Add plums and bring to a boil.
Arrange in sterile jars, roll up.
Sliced plum jam
Ingredients for making pitted plum jam:
- Plums (Hungarian) - 1 kg,
- Sugar sand 700 - 900 grams,
- Citric acid - ½ teaspoon (optional).
Recipe
Rinse the plums and lightly cut each berry around the entire circumference, then turn a little and divide into two parts. In this case, all halves will be neat, but you can separate the plums with your hands without using a knife, in which case the edges will be torn. It's up to you to decide which way is best for you.
Pour the prepared plums with sugar and leave for 2 to 3 hours, stirring occasionally so that the juice released from the plums mixes with sugar.
Put the saucepan with plums and sugar on the fire and bring to a boil. Stirring, cook for another 20 minutes on minimum heat.
Remove the jam from the heat and let it cool down for 3-4 hours. Then put it back on the fire and bring to a boil. Once again, cool the plum dessert and boil the jam again for the third time. When you cook jam on the third last time, add citric acid. This item is at your discretion, you can do without lemons.
Pour the hot jam into sterilized jars and roll up with boiled lids.
To make your plum preparation even more unusual and tastier, we recommend adding peeled walnuts to the jam when cooking. Unusual and very tasty!
I have loved jams since childhood. What only delicious jams my mother does not cook to please us! One of those treats is fragrant jam from red plums.
In general, raw materials for plum jam can be anything. Both yellow and blue plums can be used to make it. It is the variety of plums that determines what the jam will be, slices or whole fruits with seeds.
If yellow or purple plums, as well as thorns, are easily divided into slices and the stone pops out of them well, then such large red plums do not really want to part with the stones.
So, in order not to damage the juicy pulp, mother cooks such plum jam from whole fruits, and we, children and grandchildren, gather at the table and eat it instead of sweets with tea.
How to make jam from whole plums
When cooking whole plum jam, sometimes they start with blanching. We will omit this point, just pierce each whole plum with a toothpick.
In general, such jam can be called lazy. No time is wasted on the painstaking cutting of plums into slices.
Do not consider the following advice a departure from the recipe. It happens that you buy a bag of beautiful plums, nectarines or peaches in the supermarket. That's just beautiful, but it tastes like ... you can't even pick up words. This recipe will help fix the situation.
The ratio of products in the recipe is given for 1 kg of plums, the proportions can be easily changed upwards.
Ingredients:
- Plums - 1 kilogram;
- Sugar - 1 kilogram;
- Water - 1 glass.
Cooking process:
Plums should be washed in running water, which then needs to be allowed to drain. While the plums are airing, we are preparing the plum syrup.
This is when it's brewing regular jam, or jam, then it is enough to fill fruit or stone fruits with sugar, and wait until they let the juice go. In our recipe, everything is wrong, first we prepare the syrup. To do this, in a container in which we will cook jam, you need to mix sugar and water, and put on a slow fire. The container should be wide, it can be a large enameled bowl or basin. Heat sugar until completely dissolved. You yourself will understand that the syrup is ready when it becomes thick, golden in color, and becomes viscous in consistency.
Dip the prepared plums into the hot syrup and mix gently. We put the container on a slow fire and bring to a boil. This completes the first step in making plum jam. The fruits should cool down and soak up the syrup without losing their shape. The second stage begins after the jam has completely cooled down. It is usually left overnight to infuse.
Now again put the bowl on the stove, on a small fire and bring to a boil, after which we let it boil for two minutes, removing the foam. Now you can mix gently so as not to spoil the shape of our fruits.
Switch off again and let the plum jam cool down. It cools slowly, and since the syrup is hot, the cream continues to cook. While the jam is cooling down after the second boil, we can prepare the jars. To do this, you need to wash them well with water and soda, and then perform sterilization. If you don’t have a sterilizer, it’s not scary, you can hold the jar for several minutes over the spout of a boiling kettle or put it in a multicooker container and steam sterilize.
For the third time, bring the bowl of jam back to a boil, stirring gently, after which we let it boil for ten minutes. Now you can transfer the finished hot jam into prepared jars, and roll it up with a key. After we rolled up, we put our jars upside down and let the jam cool. The jam is ready. As you can see, there is nothing difficult to prepare. After rolling, we usually have a little jam left that did not fit into the jars, we can put it on a plate and enjoy the taste without waiting for the winter. Our jam from whole plums turned out to be very tasty and fragrant. Thanks to such cooking, in three stages, the fruits do not boil soft, well, except that the skin only bursts.
I think it will be a great pleasure for you and your loved ones, especially children, to get whole cream out of the jar. Try to make this preparation for the winter, you will succeed, boil it three times and pour it into jars.
Looking at the beautiful jars with twists in the pantry, you understand that the time was not wasted. But you will feel even greater pride in your work in the winter, when everyone tastes the fruits of your creativity. Cook to your health, good luck with your preparations and bon appetit!
You might like pear jam with bananas:
