Plum jam recipe that prolongs youth. Yellow plum jam with wine and nuts

It is a very popular product. Almost every housewife knows several recipes for its preparation. This delicious and most useful fruit almost everywhere, so in any home there will definitely be at least a few cans of this canned treat. The ripening season falls on the middle of summer, and if during this period you make jam from plums in slices, then you will be provided with a vitamin dessert for the whole winter.

Why is plum jam so useful

One of the reasons for its popularity is that it is very beneficial for human health. Especially in the case when it is made from fruits collected in your garden. slices will help you:

• strengthen blood vessels;
• improve digestion;
• regulate the work of your gastrointestinal tract;
• overcome stress;
• put in order blood pressure;
• deal with anemia;
• remove from the body extra salt;
• restore the condition of the skin.

Plums are rich in vitamins A, B, C, fructose, glucose, phosphorus, fiber, antioxidants, tannins, pectin, acids, and iron.

General information about the treat

Plum jam turns out to be tasty and healthy not only thanks to standard recipe(plum and sugar). The fruits go great with a wide variety of ingredients such as wine, berries, chocolate or nuts.

Each method of preparing this type of preservation has its own advantages. As a result of cooking, even the most common plum jam can be turned into a real culinary masterpiece. The delicacy has an attractive aroma and unsurpassed taste characteristics. In order to get a quality product, it is advisable to use the chokeberry "Hungarian". In this case, the fruit retains its integrity well and is easily separated from the stone, it is sweet in taste, and has a pleasant aroma. If it is not possible to find this variety, then you can cook from any other, subject to two requirements:

1. The bone must be easily separated from the fetus.
2. In no case should the plum be overripe, otherwise the fruits will not be whole and the jam will turn out to be opaque.

The easiest recipe: how to make jam from plums with slices

In this recipe, there is only one condition that must be met in order to get fragrant jam with a beautiful color and the desired density - infusion and boiling will have to be done several times. We will need the following products:

• one kilogram fresh fruits seedless;
• 1.3 kg of white sugar;
• 0.35 kg of purified water;
• one pack vanilla sugar(but this ingredient is up to you).

And now the recipe itself:

1. Wash the fruits well, break them, remove the seeds and cut into the number of slices we need.
2. Pre-prepare the syrup. To do this, dilute granulated sugar in water, bring to a boil and boil over low heat for three minutes.
3. Slices of plums are placed in hot sugar syrup and infused for 5-6 hours.
4. Bring the future plum jam to a boil and cook over low heat for about 12 minutes. Remove from heat and insist again for 5-6 hours.
5. We repeat the process, only leave to infuse for three hours. We observe how, during cooking, the jam becomes saturated with a beautiful ruby ​​​​color and thickens, starting to emit an unforgettable aroma.
6. At the final stage, boil it for another five minutes, while removing the foam. Pour boiling jam into pre-sterilized jars with a capacity of 500-600 g and close with sterile lids. We put them to cool for 12 hours, turning the lids down and wrapping them in a cloth. After complete cooling, the jam from the plums is sent in slices to the cellar for storage.

The resulting product is ideal for various desserts, compotes. It can be spread on bread or added to baked goods. In the cold season, preservation will delight you with its taste and aroma.

Cooking from yellow plum

We will need:

• yellow plums - 1.1 kg;
• sugar - 1.65 kg;
• water - 640 ml.

Here is a recipe for how to cook slices:

1. We choose fruits that are ripe, suitable for canning, and they are well
   we wash. Let the water drain.
2. We break the plums, remove the seeds from them and cut them into slices.
3. We put in enamel pan.
4. Cooking syrup. Dissolve sugar in water, boil and pour the boiling syrup to the plums.
5. We insist for days. After the liquid is decanted and boiled. Pour again to the plums for the same period.
6. Stirring, warm the contents of the container. Removing the foam, boil until thick and pour into a sterile container.

Another recipe has been mastered on how to make plum jam slices. There are many of them, as already mentioned. If you follow the recommendations, then even a beginner can easily cope with the task.

plum jam

Sometimes there is a desire to please guests with something new, unusual, cooked with my own hands. Here, jam recipes prepared by the most in a simple way just right for this.

Follow the instructions and amaze your friends and loved ones:

1. We wash the fruits and remove the seeds from them. Put the plums in a saucepan and fill with water.
2. We put on the stove and bring the contents to a boil. Cook for approximately 15-20 minutes.
3. Then add a glass of sugar and mix well. After it is completely dissolved, add a glass of sugar again and so on until the whole kilogram is gone.
4. After that, cook our jam over medium heat for 40-45 minutes, stirring occasionally. About five minutes before it's ready, add citric acid.
5. When ready, pour the jam into clean jars. You don't need to sterilize. Close with lids. After cooling, plum jam slices are ready for use.

At the end of the article, a few more tips that will come in handy when cooking plum jam. If you are worried about the integrity of the fruits, place them after washing for five minutes in a soda solution, and then wash thoroughly again.

In the case of a very dense peel of the fruit, blanch them for two minutes - and immediately under cold water. Now the plum will not burst during cooking, and the integrity of the slices will not be disturbed.

Plum desserts have long gained popularity among children and adults. But properly prepared jam is not only a delicious treat, but also brings a lot of benefits. For example, if you prepare it for the winter, you can not be afraid of seasonal blues, beriberi, or a decrease in the body's defenses. But not everyone knows how to cook the product according to all the rules, because of which its therapeutic properties and taste characteristics suffer. To get the best result, you need to know how to prepare the fruit for cooking, what to do with the bones and how long to expose the workpiece to thermal effects.

When preparing plum jam, you must be guided by the following rules and recommendations:

1. For harvesting for the winter, only ripe fruits without dents, wormholes, or damage are suitable. Be sure to wash them, remove the stalks.
2. Desserts are best prepared from whole fruits or their halves. Completely grated pulp, subjected to even short-term heat treatment practically does not contain useful substances.
3. If the plums are used whole, then they must be pricked in several places so that the skin does not burst, and the pulp is evenly saturated with sugar syrup.
4. If the fruits are small, then it is recommended to blanch them additionally for 3 minutes in hot water, but not boiling water. For jam, it is they who are usually allowed in their entirety. It is better to cut large ones into halves and get rid of the seeds.
5. Fruits with very thin skins are best boiled in several approaches, before each of them keeping the product in syrup. This will allow you to get the desired result without boiling the components to a homogeneous state.

Having familiarized yourself with the basic rules for working with the ingredient, it remains only to choose suitable recipe dessert and you can start selling it.

Classic plum jam with and without pits

If it is difficult to immediately understand all the variety of recipes, then for a start you can boil plum jam according to one of traditional options. To do this, choose from the following methods:

• With bones. For 1 kg of fruits we take 1.2 kg of sugar and 1.5 cups of water. We select small and medium plums, remove the stalks, rinse under running water. Blanch for 3 minutes in hot water and cool in cold water. Only after that we prick each fruit in several places. In a saucepan for cooking, we prepare a syrup from water and sugar, put the fruits in it, leave it to infuse for 5 hours. After that, the workpiece must be cooked for 20 minutes, regularly removing the foam. We insist the mass for 8 hours, cook for another 20 minutes and again insist for 8 hours. Now it should be kept on moderate heat for as long as it takes to bring the composition to readiness. It remains to pack the mass in jars and close it for the winter.

Tip: If the jam turned out to be very liquid, it can still be saved. To do this, we express the syrup, boil it to the desired state and mix it again with the fruits. finished product bring to a boil and close for the winter.

• Seedless. For 1 kg of fruit, we take the same amount of sugar, two tablespoons of lemon zest and a pinch of cinnamon. We wash the plums, cut in half, get rid of the seeds. We spread the blanks in a basin, sprinkle with sugar, add cinnamon and insist the night. In the morning we put the structure on the stove, bring it to a boil over medium heat, cook the mass for no more than 10 minutes. All this time, remove the foam and occasionally mix the composition. Then completely cool the mass, boil again for 10 minutes and cool again. We fall asleep at almost ready jam lemon peel, cook for another 10 minutes and close for the winter.

• Five minutes. For 1 kg of fruit we take 1.5 kg of sugar. In general, it is better to decide on your own how much sugar to use, based on taste preferences. Lay the washed plums with the stalks removed on a towel to drain excess liquid. Then we remove the seeds from the fruits and cut the halves into two parts. Mix the component with sugar in a saucepan for cooking and leave for a couple of hours. The mass is quickly brought to a boil, it should be cooked for no more than 5 minutes, stirring constantly. We lay out the contents in jars, sterilize them for another minute and can be closed for the winter, despite the fact that it is being prepared so quickly.

In addition to the main components, additional ones can be used in the above recipes. For example, vanillin, citric acid, ginger, cloves and other flavor enhancers. How many of them to enter, we decide on our own, it is better to add them a couple of minutes before the end of cooking.

Cooking plum jam in a slow cooker

Plum delicacy can be cooked not only in the traditional way. Today, housewives are increasingly using a slow cooker for this. Seedless jam with the addition of ginger is especially tasty.

• For 1 kg of ripe fruit, we take a little less than 1 kg of sugar, a tablespoon of chopped ginger and 3 tablespoons of water.
• Wash plums, dry, remove pits. We put the components in the multicooker bowl, add water, close the lid and cook the product in the “Frying” mode for 6-7 minutes. Transfer the resulting composition to a bowl and grind with a blender until smooth. We spread it back into the slow cooker, we introduce sugar and ginger. We mix everything thoroughly and set the “Cooking” or “Steam” mode. The composition should be cooked for about 25 minutes with the lid open, regularly removing the foam.

The inconvenience of the approach is that you cannot cook a lot of jam at a time, but it turns out to be very tasty and fragrant.

Exotic Yellow Plum Jam

For cooking plum treats with original color and specific but pleasant taste, we need 1 kg of yellow fruits, 1.5 kg of sugar, 3 cups of water.

• We clean and wash the plums, dry them, pierce each fruit several times. Bones are not removed. We lay out the blanks in the dishes for cooking.
• We prepare a syrup from sugar and water, which, while still boiling, is poured over the fruits. We insist the mass for a day, after which we decant the liquid.
• Boil it and again pour the fruit. We leave it for another day, after which we boil the mass on fire for as long as necessary to give the composition a density.

The finished product is poured into jars and closed for the winter. It should be noted that the yellow plum has a rather pronounced aroma, which you should not try to emphasize or enhance with the help of auxiliary components.

Unusual options for cooking delicacies

Apart from basic recipes There are many unusual approaches to working with plums. Gourmets may like jam prepared according to one of the following schemes:

• Dessert for the winter from plums with nuts. For 1 kg plums of a small size (for example, the Hungarian variety), we take a glass walnuts, 4 incomplete glasses of drinking water, 1 kg of sugar, a tablespoon of vanilla sugar, juice of half a lemon and half a teaspoon baking soda. In 1 liter of water (you can use tap water), we dissolve the soda, soak the washed fruits. Using a skewer, we push the bone out of the pulp, pressing on the part from the side of the stalk. Inside each blank we place a nut of a suitable size. We prepare a syrup from drinking water and sugar, in which we place stuffed plums. The composition must be boiled for a quarter of an hour, after which add juice and vanilla, boil until thick and you can close the mass for the winter.

• Fruit jam with cocoa. For 4 kg of plums we take 2 kg of sugar, a third of a glass of cocoa powder and a teaspoon of vanillin. We wash the fruits, dry them and clean them from stones. We spread the fruits in a basin, sprinkle with half the sugar and put them away for a day in a cool place. After that, we introduce all the remaining components into the mass, knead thoroughly. Bring the product to a boil over medium heat, stirring regularly. It should be cooked for 45 to 60 minutes, depending on the maturity of the components. The finished jam should thicken.

• For 5 kg of fruit we take 2 kg of sugar, 2 incomplete glasses of dry white wine, half a teaspoon of cinnamon, a pinch of cardamom and two tablespoons of almonds. We divide the clean and dried plums into halves, remove the seeds, put them in suitable dishes and sprinkle with sugar. We insist the mass for 12 hours, after which we add wine, cinnamon and ground cardamom. Slowly heat the composition, stirring regularly. Boil it for as long as necessary to obtain the desired syrup density. Almonds are added 5-7 minutes before the end of cooking (whole nuts or ground). We distribute the mass among the banks, close and clean in the cold.

• For 1 kg of plums we take the same number of apples, 1.5 kg of sugar, half a glass of water and half a teaspoon of citric acid. Pitted plums are divided into halves, combined with apple slices, peeled from seeds. We prepare a syrup from water and sugar, with which we pour the fruit mixture. We heat the mass, cook for 10 minutes, after which we insist the product for 5 hours. So we repeat 2 more times, not forgetting to remove the foam during the cooking process. During the fourth cooking, add citric acid, and extend the boil by 5 minutes. We lay out the finished product in banks and close it.

To cook delicious and worthy product, you can invent your own own recipes. Plum - although not a universal component, goes well with many fruits, berries, aromatic herbs and spices. You just need to choose the right ingredients and their ratios. If after some time it turns out that the mass is sugared, it should either be boiled again, or simply heated in a water bath. True, with the second approach, it will have to be consumed within 2-3 days and subsequent warming up will no longer help.

Preparing plum jam classic recipe or supplementing it with other products, you can create unique desserts for the winter!

Probably every experienced hostess knows how to make plum jam. This delicious fruit grows almost everywhere, so in any house on the shelves with blanks for the winter there are a couple of jars of such canned plum delicacy. If you cook this jam during the plum ripening season, which falls in the middle of summer, then in the cold season you will provide yourself with a vitamin dessert that has a beneficial effect on the entire body. Yes, it will help:

• improve the functioning of the gastrointestinal tract;
• improve digestion;
• strengthen blood vessels;
• normalize the condition of the skin;
• remove excess salt from the body;
• cope with anemia;
• overcome stress;
• bring the pressure back to normal.

Delicious plum jam It is obtained both from this fruit alone with sugar, and in combination with a variety of other ingredients, among which all kinds of fruits, berries, wine, nuts or chocolate can be noted. Each recipe for this type of preservation has its own advantages, thanks to which regular jam from a plum will turn into a real one cooking masterpiece with unsurpassed taste characteristics and attractive aroma.

10 plum jam recipes

Recipe 1. Classic Plum Jam

Ingredients: 1100 g plums, 1100 g sugar, 115 ml water.

We wash the plums, selecting dense fruits of medium maturity for canning. We divide in half. We take out the bones. Pour sugar into a pan with a non-stick coating or an enameled container. Fill with water. With slow heating and constant stirring, dissolve the sugar. Add syrup to plums. We stand a couple of hours to highlight required amount plum juice. Boil quickly for a couple of minutes. We leave the fruits for impregnation for 9 hours. Heat up again and cook for 3 minutes. We repeat the cooking procedure twice more with breaks for cooling in 2-3 hours. The third approach is carried out, slowly boiling, until thickened. Packed in sterile glass container. We cork.

Recipe 2. Plum jam

Ingredients: 1080 g plums, 1400 g sugar.

My plums, removing the stalks. Pour onto a paper-lined surface. Let the fruit dry. Making longitudinal incisions, we extract the bones. Cut large plums into quarters. In a deep bowl, mix plums and sugar. Set aside for a couple of hours, during which the juice should stand out. We quickly warm up the fruit mass. Boil for 5 minutes, stirring all the time. Periodically remove the foam from its surface. Cool the contents of the container. Reheat, boil for 1 minute. We lay out in a prepared, washed and sterilized container. We store it in a cool place.

Recipe 3. Seedless Plum Jam

Ingredients: 960 g plums, 960 g sugar, 45 g lemon, 3 g cinnamon.

We wash the plums. We clean them from bones and peel, cutting in half. We transfer to a thick-bottomed enameled pan, sprinkle with sugar. We stand the night. Sprinkle with cinnamon. We heat and slowly boil for 11 minutes. We remove the resulting foam. Cool completely. We warm up again. Cook for 11 minutes. Repeat the cooling and cooking procedure again. Wash the lemon thoroughly. We cut, without removing the peel, into small pieces, removing the bones in the process. We fall asleep chopped citrus, boil for 10 minutes. We shift the jam into jars, which should be sterilized in advance. We clog. We put it down the neck, slowly cool it, wrapping it in a blanket.

Recipe 4. Plum jam in a slow cooker

Ingredients: 900 g of ripe plums, 750 g of sugar, 9 g of ginger root, 50 ml of water.

My plums, removing unripe and spoiled fruits. Leave to dry completely on a paper towel. We divide each plum in half, take out the seeds. We lay the prepared fruits in the bowl from the multicooker. We add water. We set the mode "Frying", 7 minutes. Cooking plums with a closed lid. We shift the softened plums with the allocated juice into a bowl. Beat with an immersion blender, turning the mass into a puree state. In the absence of a blender, you can use a metal sieve to grind plums. We clean the ginger root, rub it, pour it into the plum puree. We fall asleep sugar. We stir. We turn on the “Cooking” or “Steaming” mode, 25 minutes. Bring to a boil, remove the foam that appears. Cook with the lid open, stirring constantly. Pouring into sterile jars, we close with plastic lids, under which we store the jam in the cold, or we seal it hermetically.

Recipe 5. Yellow Plum Jam

Ingredients: 1100 g yellow plums, 1650 g sugar, 640 ml water.

We wash the plums, choosing ripe fruits suitable for canning. We allow the liquid remaining after washing to drain from the surface of the drain. In each of them we make several punctures using a fork or skewer. Place in an enameled bowl. Separately, we make syrup by boiling sugar for a couple of minutes in water until it is completely dissolved. Pour boiling syrup over prepared plums. We insist for a day. We decant the liquid, boil it without fruits. We pour it into the plums, we stand again for a day. Then we warm up the entire contents of the container, stirring. Boil until thick, regularly removing foam. Pour plum jam into a sterile container.

Recipe 6. Jam from plums and apples

Ingredients: 970 g plums, 1060 g apples, 1640 g sugar, 110 ml water, ½ tsp. citric acid.

Wash fruits thoroughly. We clean the plums from the stones, dividing each of them in half. We cut the apples into medium-sized slices, removing the core and twigs in the process. We put a mixture of chopped fruits in a dish suitable for cooking jam - a wide basin or a thick-bottomed pan. Mix in a separate container hot water with granulated sugar. Boil until the latter is completely dissolved, stirring. Pour the resulting syrup into the plum-apple mass. We warm up. Boil for 10 minutes with regular stirring. We remove the foam, cool for 4.5 hours. We repeat this procedure three times. At the end of the third stage of cooking, add citric acid. Boil for about 5 minutes. Seal tightly in sterile jars.

Recipe 7. Plum Jam with Nuts

Ingredients: 980 g Hungarian plums, 240 g walnuts, 810 ml water, 980 g sugar, 65 g lemon, 10 g vanilla sugar, 5 g soda.

We rinse the plums. Dissolve baking soda in a liter of water. Dip into the plum solution. After two minutes, drain the liquid, wash the fruits. We insert a skewer or a long stick into the place where the stalk is attached, press it so that the bone comes out from the other end. We clean the nuts, cut the core into 2-3 parts. Gently place a piece of walnut inside each plum. In a wide basin, mix water with granulated sugar. We dissolve the latter by heating the contents of the container. Cool slightly. Add stuffed plums. Boil for about 15 minutes, stirring. Squeeze the lemon juice into the plum mass. falling asleep vanilla sugar. Boil until thick. Cover the container with a slightly damp towel. We pour into jars in a couple of hours.

Recipe 8. Plum jam with cocoa

Ingredients: 3800 g plums, 1900 g sugar, 75 g cocoa, 5 g vanillin.

We wash the plums. We're squeezing water. We lay out the fruits on a paper towel, wait until they dry. Split in half, removing the bones. Place the plums in a container for making jam. Sprinkle 950 g of sugar. Mix carefully. Keep in the cold for a day. We fall asleep the remaining components: vanillin, 950 g of granulated sugar, cocoa. Stir while heating slowly. Boil for about 45-60 minutes, depending on the degree of ripeness of the plums. If the fruits are hard, unripe, cook them for an hour. Transfer the thickened dessert to sterile glass jars. Roll up.

Recipe 9. Plum jam slices

Ingredients: 960 g plums, 960 g sugar, 190 ml water, 5 g soda, 20 g orange peel, water for soaking.

Soak the washed plums in a soda solution for 2 minutes. To prepare the latter, sprinkle soda in a liter of cool water, mix until dissolved. We take out the plums, carefully wash off the remnants of the solution from their surface. We divide the fruits in two, splitting them with our hands or with the help of sharp knife. We take out the bones. In broad enamelware mix water with sugar. We dissolve it when the mass is heated. Fall asleep slices of plums. We set aside the container after boiling, stand without heating for 11 hours. The second stage of cooking is carried out within 2 minutes from the moment of boiling. We stir infrequently and very carefully, without damaging the integrity of the slices. Let the dessert cool for 10 hours. From a well-washed citrus, remove the yellow zest in an amount of 20 grams. Cut into thin strips. Pour the zest into the plum mass. Slowly boil the dish for about 12 minutes. We remove the foam. Transfer to washed sterile jars. We store under polyethylene lids, placing the container in a cold place, or tightly rolled up.

Recipe 10. Plum jam with wine and spices

Ingredients: 4900 g plums, 2100 g sugar, 390 ml white wine, 4 g cinnamon, 1 g cardamom, 40 g almonds.

We wash the plums, split them in half. We clean the fruits from the seeds. In a bowl suitable for cooking jam, place the halves of the plums. Sprinkle with sugar. We insist about 12 hours. Pour in a lot of wine. Sprinkle with cinnamon. We crush the cardamom grains, add to the plum mass. Stir while heating slowly. Boil until the syrup thickens. Almonds, if desired, crush or leave the nuts whole. We add almonds to the dessert 7 minutes before the end of cooking. We pack in sterile small jars. We keep cold.

Preparing plum jam for the winter is quite simple. Following detailed instructions, which are in every recipe, even a beginner can easily cope with this task. When cooking plum treats, the following tips will come in handy:

1. To prepare jam slices, you need to pay special attention to the choice of plum varieties. They should easily separate from the bones. For these purposes, the varieties "Hungarian", "Renklod" are excellent.
2. Any medium-sized plums are prepared as a whole, including yellow ones. Before cooking, it is recommended to pierce them with a fork or skewer for the best impregnation syrup.
3. You can remove the stones from the plums without splitting them in two. To do this, a stick is inserted into the place where the stalk is attached and the bone is pushed through.
4. In order for the fruits to maintain their integrity during cooking, they are placed in a soda solution for a couple of minutes and then washed thoroughly.
5. If the plums have a dense crust that can burst during cooking and violate the integrity of the plum slices, it is recommended to pre-blanch the fruits for 2 minutes and immediately rinse with cold water.

Often used as a filling for various pastries, because whole slices look very appetizing in pies, casseroles, pancakes and muffins. delicious treat practically devoid of contraindications suitable for children's and adult diets. Such preparation for the winter will allow you to preserve delicate fruits throughout the year, fill them with aromas of spices, add spicy notes of chocolate or wine. The combination of plums with other fruits perfectly diversifies this dessert, will allow you to show maximum imagination when preparing vitamin fruit and berry dishes.

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 plums to the jam when cooking. walnuts. Unusual and very tasty!

I have loved jams since childhood. What delicious jams my mother does not cook to please us! One of these delicacies is fragrant red plum jam.

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 ordinary jam is cooked, 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 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:

The benefits of plum jam are undeniable. It is hard to imagine cold winter without a jar of fragrant and healthy jam from plums. Plums are rich in minerals, vitamins, carbohydrates and dietary fiber. Plum jam for the winter - a delicious fruit preparation that has beneficial effect on the human body - not store-bought, in which emulsifiers and preservatives, but homemade, prepared with your own hands.

Easy Plum Jam Recipe

Making jam from plums is quite simple, so even a beginner can handle it. The jam turns out to be rich, very beautiful in color and incredibly fragrant.

You will need:

• Cold water - 1 glass
• Fresh plums - 1 kg
• Sugar - 1.5 kg

Cooking:

Initially, you need to prepare the syrup: dilute sugar in water and bring to a boil. Wash the plums well under running water, cut in half and separate from the pits. Fruits should be selected fresh and ripe.

Carefully transfer the peeled plum into the resulting syrup so that the syrup completely covers it. It is better to choose wide dishes for making jam, so that it is convenient to mix the plums in it. Bring the jam to a boil and cook for 15 minutes, stirring occasionally. Then reduce the heat and cook under the lid for another half hour. After that, remove the jam from the heat, let it cool well and pour into sterilized jars.

Yellow plum jam

You will need:

• Sugar - 1.5 kg
• Yellow plums - 2 kg

Cooking:

Wash the plums and separate from the pits. For this jam, you can take not too ripe fruits. Put the plums in a wide bowl and sprinkle with sugar, leave this mixture to brew overnight. In the morning there will be a lot of juice in the plums, if not enough, you can add a little water. Pour the plums into a wide saucepan and put on a slow fire. After the mixture has boiled, it should be simmered over low heat for half an hour. Remove jam from heat, cool slightly and roll into hot jars. delicious jam from plums for the winter is ready.

Plum jam with chocolate

You will need:

• 1 kg of ripe plums;
• 2 cups of sugar;
• 1 bar of black (not milky, not porous!) chocolate without additives;
• 2 teaspoons of vanilla with sugar.

Cooking

Remove the pits from the washed plums. Put the peeled fruits in a saucepan, pour sugar and put for an hour. During this time, the plum will have time to give a lot of juice. Mix and put on medium heat, bring the plums to a boil.

Stir, reduce the flame to the smallest and cook for fifty minutes. Stir occasionally so the jam doesn't burn. If you get a lot of syrup (this is possible if the fruits were very juicy), then you can drain it.

When the plums are boiled, then they must be mixed. If you want the jam to be homogeneous, then beat it with a blender. Add vanillin and chocolate, divided into pieces, into the jam. Cook further, stirring all the time until all the chocolate has dissolved.

Arrange hot plum jam in sterile jars, pour one and a half tablespoons of sugar on top so that a “cork” appears, which will not allow bacteria to penetrate into the workpiece. Banks roll up. Leave the jam in the room to cool, rearrange for storage in a dark place.

Plum and chokeberry jam

You will need:

• 1 kilogram of chokeberry;
• 0.5 kg plums;
• 1.5 kg of sugar;
• 1.5 teaspoons of citric acid.

Cooking

Remove the seeds from the plums, divide each fruit into three or four parts. Separate the rowan from the twigs, rinse and place in a saucepan, pour a liter of boiling water. Leave the berries for five minutes. After that, you need to drain the water into a separate pan. And the berries should be washed in cold water.

Put a kilogram of sugar into the water from under the mountain ash and boil the syrup. The rowan and plums should be immersed in boiling syrup. Bring to a boil, then remove from heat, cover the jam with a lid and leave for twenty minutes.

Pour the remaining sugar, mix and put on a strong flame, boil. Next, you need to remove from heat and put for six hours. 5. Put it back on the fire, pour in citric acid, cook for forty minutes. Divide the jam into jars and roll up. When the jam has cooled, it should be rearranged in a dark place.

Plum jam for the winter in a slow cooker

You will need:

• 1 kg 200 g plums;
• 1 cup of sugar.

Cooking

Remove the seeds from the plums, twist the remaining pulp or you can chop it with a blender. The resulting puree should be put in a multicooker bowl, pour sugar. Then select the "Extinguishing" program and cook for one hour.

Arrange plum jam in sterile jars, roll up. Turn upside down, leave in this state for a day. Store jam in a dark place.

• Choose only whole and fresh plums.
• For flavor, you can add a pinch of spices and citrus zest to the finished jam.
• In order for plum jam to be stored for a long time, it should be put in a cool place.

Homemade plum jam is perfect for tea drinking, as a filling for pies and pies. And in the cold winter season - an excellent remedy for colds, no worse!