Seedless yellow plum jam - a step-by-step photo recipe for making treats for the winter. Plum jam - a favorite delicacy for the winter

Every housewife can cook delicious and fragrant jam from pitted yellow plums. plum treat on simple recipe it will be rich and fragrant. It will appeal to all the sweet tooth: both small and adults. Fragrant jam, laid out in jars, is perfectly stored in the cellar, refrigerator or basement. At the same time, the berries retain their amazing taste and are the richest source of vitamins.

How to make Pitted Yellow Plum Jam

Making a wonderful pitted yellow plum jam is quite simple. But it takes more than one hour to get a plum billet from healthy fruits. The thing is that preparatory work takes a lot of time (about 1 hour). It will take about 2 more hours for the prepared fruits to give juice. The plum jam itself is prepared in several steps with interruptions. It turns out that the total cooking time for sweets from pitted yellow plums will take about 7-8 hours.

On a note! It should be noted right away that from the indicated amount of yellow plums and granulated sugar it will not be possible to make many blanks. Approximately 1.5 liters of pleasant taste and very fragrant jam from pitted yellow plums, the preparation of which will be at least not difficult, but rather lengthy.

Ingredients

Servings: - +

• yellow plum 1 kg
• Sugar 1 kg

per serving

Calories: 288 kcal

- fruits are tasty and healthy, rich in vitamins B and C. In addition, they have mild laxative and antiseptic properties, so by using them, we disinfect the oral cavity and digestive system. Below we will tell you how to make jam from yellow plum.

Recipe for Yellow Plum Jam with Nuts

Ingredients:

• - 2 kg;
• sugar - 6 glasses;
• walnuts - 180 g.

Cooking

Wash plums thoroughly, remove stems and pits. Pour the walnuts with water and let them stand for half an hour. We put the plums in a basin or pan, pour in about 50 ml of water. Boil for 20 minutes. After that, add sugar and cook for 40 minutes, stirring occasionally. Drain the water from the nuts and add the kernels to the plums. After boiling, boil for another 12 minutes, after which we immediately place it in jars and cork.

Small yellow plum jam

Ingredients:

• yellow plums - 3 kg;
• pectin - 2 sachets;
• sugar - 1 kg.

Cooking

We wash the plums and pour into a saucepan. On low heat, let them boil and rub through a colander to separate the bones and skins. Add pectin to the resulting pulp and again let the mass boil. Now add sugar, stir and boil for about 3 minutes. The jam is ready. If this is a blank for the winter, then we put it in jars and close the lids.

Yellow plum jam

Ingredients:

• yellow plums - 1 kg;
• sugar - 1 kg.

Cooking

My plums, let them dry a little, divide in half and remove the seeds. We place the prepared fruits in a container where we will cook the jam (it is better that it be an enameled container), and sprinkle them with sugar. Leave until the plums release their juice. After that, bring the jam to a boil over low heat, stirring. Again we leave for 8 hours. After that, again bring the mass to a boil and leave it for a couple of hours. We repeat the procedure until sugar syrup every piece of plum is not soaked. Then we put it in jars and close the lids.

Yellow plum jam slices

Ingredients:

• yellow plums - 1 kg;
• water - 200 ml;
• granulated sugar - 1 kg;
• orange peel - 20 g;
• baking soda - 5 g;
• soaking water - 1 liter.

Cooking

Soak the washed plums in a soda solution (dissolve 5 g of soda in 1 liter of cool water) for 2-3 minutes. Then we drain the solution, and thoroughly wash off the remaining soda from the drain. Then we remove the bones. Pour water into an enameled container, add sugar, put the mass on fire and heat until the sugar is completely dissolved. Pour the plum slices, let the jam boil, then turn off the fire and leave for 12 hours. After that, put the jam on the fire again, bring to a boil and boil for 2 minutes, stirring gently. We leave it for 10 hours again. Cut the orange zest into strips and fall asleep in the plum mass, let it boil again and cook over low heat for about 10 minutes. Then we remove the foam, and put the jam in jars and roll it up or close it nylon lids and send it to storage.

Homemade jam is one of the most beloved sweet tooth treats around the world. It is adored by both adults and small children - hot toast, richly smeared with jam, can replace any store-bought sweetness. And this is not in vain, because this fruit dessert incredibly appetizing, and at the same time contains a lot of useful substances and vitamins that our body needs so much in winter.

Bright confiture from yellow plums occupies one of the first places of honor in this niche - how can you resist the fragrant sunny sweetness, which not only has amazing taste but also looks very attractive. Therefore, in today's article, we will step by step analyze how to cook yellow plum jam for the winter, which you and your whole family will enjoy with a cup of hot tea. And for a better perception, we will add to detailed instructions photo and video materials.

Pitted Whole Yellow Plum Jam

Ingredients

Servings: - +

• plums (yellow) 2 kg
• granulated sugar 2 kg
• water 500 ml

per serving

Calories: 39 kcal

Proteins: 0.1 g

Carbohydrates: 9.7 g

60 min. Video recipe Print

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Posh! Gotta fix it

Advice: so that the skin of the plums does not burst during cooking, and the pulp is evenly saturated with sugar syrup, gently pierce each fruit in several places with a toothpick.

Seedless yellow plum jam - step by step five-minute recipe

Cooking time: 45 min.

Servings: 60

• calorie content - 49.8 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 12.4 g.

Ingredients

• plums (yellow) - 500 g;
• granulated sugar - 700 g.

Step by step description of the process

1. In order to cook "five-minute" jam, first of all, you should start preparing the main component. V this case they are sweet yellow plums - they should be thoroughly washed under running water, or soaked for a couple of minutes in a deep bowl, and then, dried from excess moisture with paper towels, get rid of the "tails".
2. Following this, it is necessary, by making longitudinal cuts, to remove the bones from the plums. We cut large fruits into quarters, while small ones are left in the form of halves.
3. We take a deep enameled bowl and mix the peeled chopped fruits together with sugar in it, leave them in this form for a couple of hours (or better at night) to stand out own juice fruits.
4. At the same time, we will prepare the containers and "spins" that were chosen for storing the future jam. Banks need to be sterilized for about 5-10 minutes over a water bath upside down, and then, turning over, rearrange on a towel to dry. The lids should also be boiled - for this we throw them into boiling water for about 3 minutes, and then carefully remove them, transferring them to the jars.
5. As soon as the plums have given juice, put the container with them on a small fire and cook for 5 minutes. after boiling, periodically removing the resulting foam. Remember to stir the fruit mixture while doing this so that nothing burns.
6. Take the jam off the stove and let it cool. Then we return the dishes to the fire, reheat its contents and cook for another 1 minute.
7. The treat is ready! Pour hot confiture into pre-sterilized containers and roll it up with lids, cooling upside down under a warm blanket. Store such a delicacy in a cool dark place.

Advice: if you want to avoid candied jam, then add to its recipe citric acid at the rate of 1 teaspoon per kilogram of granulated sugar.

Jam from yellow plums with orange

Cooking time: 1 hour

Servings: 80

Energy and nutritional value

• caloric content - 43.4 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 10.8 g.

Ingredients

• plums (yellow) - 750 g;
• orange - 1 pc.;
• granulated sugar - 750 g.

Step by step description of the process

1. First, let's process the main ingredients - yellow plums and a small orange should be thoroughly washed under cool water and dried with paper towels. Then we carefully break the fruits of the plums in half, removing all the seeds, and scald the orange with boiling water and, without removing the zest, cut into small slices.
2. We twist the washed and chopped fruits in a meat grinder and send the resulting homogeneous mass in a thick-bottomed dish. Pour in the same 750 grams of fine granulated sugar and, after stirring thoroughly, leave to brew for about half an hour.
3. At the next stage, we put the saucepan with the fruit and sugar mass on a burner with medium heat and cook after boiling for about 5-10 minutes, constantly stirring with a wooden spatula to avoid burning.
4. We lay out the resulting spicy plum jam, which has an unforgettable citrus aroma, in pre-sterilized jars, and tightly screw it on with boiled screw caps (or you can roll it up with a tin one using a key - depending on which container you have chosen).
5. Turn the jars upside down and wrap them in a warm blanket, store in this form until cool - about a day, and then remove to the rest of the preservation.

Advice: To quickly sterilize jars and lids, use the oven. To do this, place the container that is wet after washing on a baking sheet upside down, spread the “twists” next to it and put everything in a cold oven, set the temperature controller to 120℃. After 15 minutes, you can remove sterile jars and lids, and then cool.

Jam from yellow plums with lemon

Cooking time: 1 hour 20 minutes

Servings: 300

Energy and nutritional value

• calorie content - 43.2 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 10.7 g.

Ingredients

• plums (yellow) - 3 kg;
• granulated sugar - 3 kg;
• vanilla (pod) - 2 pcs.;
• lemon - 2 pcs.

Step by step description of the process

1. Put the plums in a deep container and fill them with water, let it soak for about 5-10 minutes. Then rinse each fruit under a running stream and, removing the "tails", dry with paper napkins.
2. After that, removing all the seeds from the fruit, cut them into small slices, then transfer them to a deep saucepan reserved for cooking and mash slightly. Pour three kilograms of sugar to the plums and throw in a few vanilla pods. Thoroughly mix all the ingredients until the sand is completely dissolved, then immediately send the container to the fire and cook until it boils.
3. Without wasting time, take care of lemons - they need to be washed and carefully squeezed out of them all the juice (in fact, it is needed to prepare this delicacy).
4. Once the jam has boiled, pour the juice from two lemons into the bowl with it and simmer until it thickens - about 30 minutes.
5. In the meantime, take care of the sterilization of the container - the jars must be kept over a water bath for about 5 minutes, the lids for jam should also be boiled for a couple of minutes.
6. Beat the finished thick plum jam with lemon with an immersion blender until uniform consistency and pour into dry sterile jars. Roll them up with lids and leave them to cool completely under a warm blanket until the next day.

Advice: choose a container for jam preparation without cracks, chips and other visible defects - this will ensure the safety of the product and protect you from exploding cans. Also pay attention to the volume of containers - they should be small. Half-liter and liter jars are optimal for storing confiture.

Yellow plum jam with walnuts

Cooking time: 1 hour

Servings: 90

Energy and nutritional value

• calorie content - 49 kcal;
• fats - 0.8 g;
• proteins - 0.3 g;
• carbohydrates - 10.3 g.

Ingredients

• plums (yellow) - 750 g;
• granulated sugar - 750 g;
• walnuts - 100 g;
• water - 200 ml;
• cinnamon (ground) - 12 g.

Step by step description of the process

1. First of all, we sort through all the plums and wash the fruits under a running stream, then carefully cut the fruits in half and remove the seeds that are not needed in this recipe.
2. Then we shift the fruit halves into a thick-walled saucepan, pour them with 200 ml of water and, bringing to a boil, cook over medium heat for about 20 minutes. until fruit is soft.
3. In the next step, we clean walnuts from the shell and grind them (not too much - the nut should be felt in the jam).
4. As soon as the plums soften, add 750 grams of sugar, chopped walnuts and one and a half teaspoons to them. ground cinnamon. Stir everything well and cook for about 10 minutes after the sugar crystals are completely dissolved.
5. We pack hot jam in dry pre-sterilized jars and roll up the lids. Turn the container upside down, leave to cool until the next day.

Advice: when choosing plums for jam, always pay attention to maturity and appearance fruits - they should be elastic, without visible damage, and optimally ripe (not spoiled and not green).

Jam from yellow plums and pears

Cooking time: 50 min.

Servings: 115

Energy and nutritional value

• caloric content - 36.3 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 9 g.

Ingredients

• plums (yellow) - 1 kg;
• pears - 400 g;
• sugar - 900 g.

Step by step description of the process

1. Wash the fruits thoroughly under cool running water and wipe dry with paper towels. Then we cut the plums in half, removing the seeds from them, and chop the pears into slices, cutting out the core with the seeds.
2. We mix fruit preparations in a deep enamel saucepan with a thick bottom and sprinkle them with 900 grams of sugar. Leave in this form until the juice appears (this will take about 2 hours).
3. Using a slotted spoon, we take out the fruits of plums and pears and transfer them to a separate bowl, and a pan with fruit syrup put on a small fire and bring to a boil, stirring constantly. Boil for approximately 20 min. after boiling.
4. We return fruit slices to the boiling syrup, and as soon as the mixture boils again, cook over low heat for another 20 minutes.
5. Pour the finished hot jam into sterile jars and roll up. Turning the containers upside down, leave them to cool under a warm blanket.

Advice: so that less foam forms during the preparation of jam, use pressed sugar - it is of better quality.

Jam from yellow plums and apples

Cooking time: 1 hour 15 minutes

Servings: 85

Energy and nutritional value

• calorie content - 39 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 9.7 g.

Ingredients

• plums (yellow) - 500 g;
• apples - 500 g;
• granulated sugar - 750 g;
• cinnamon - 1/2 sticks.

Step by step description of the process

1. We start harvesting plum and apple jam from the processing of fruits - they must be carefully sorted out, washed and dried from excess moisture.
2. Then the apples need to be peeled, the core with seeds removed and cut into thin slices, and the yellow plums should be divided in half and all the seeds thrown out.
3. We move the crushed fruits into a deep and wide enameled container and, having covered them with sugar, leave them alone for 5-6 hours (until a sufficient amount of juice is released), and preferably at night.
4. After that, add half a cinnamon stick to the fruit mixture and, sending it to a quiet fire, boil until it thickens (about 20-30 minutes after boiling).
5. As soon as the jam has become the desired consistency - remove it from the burner, extract the cinnamon (it has already given up all its taste and aroma) and interrupt the jam with a blender into a homogeneous mass.
6. We pack the finished sweetness in sterile jars and roll them tightly with boiled screw caps. Leave to cool upside down under a warm blanket for about a day.

Fruits and berries

Description

Ingredients

Steps

In order to make jam from pitted plums, we choose the most the best fruits and wash them well in water.



We cut clean fruits in half and remove the seeds from them, which does not cause any difficulties.



For yellow fruits, it is necessary to cook sweet syrup, for this we collect water in a saucepan and bring it to a boil, and then add granulated sugar to it. Cook until it's all dissolved, stirring occasionally.



Completely pour the plum halves with ready-made sugar syrup, let it brew, it will take about an hour.



We send the infused plums in syrup to the stove and bring to a boil. Now you can reduce the heat and boil the mass for another twenty minutes. Then be sure to remove the resulting foam. Remove the pan from the heat and leave for a couple of hours.



After that, put the pan on the fire again and cook for twenty minutes. This time we will process the container for jam.



We lay out the finished fragrant mass in jars and close the lids. It must be stored in a cool place.

Seedless yellow plum jam for the winter is ready.



Bon Appetit!

Autumn is perhaps the most important season in life real hostess. Vegetables, fruits, fruits and berries grown / bought on the market require processing and harvesting for the winter. Plum trees growing in a summer cottage or in a garden usually delight with a good harvest. The most popular way to prepare plums is to make jam. Below is a selection of simple and original recipes that will surprise even experienced chefs.

Thick jam with pitted plum slices for the winter - step by step photo recipe

Everyone knows the three main ways to preserve plums in winter: compote, dried (prunes), and jam (jam). Let's go for the jam. It would seem, what is difficult? I mixed the fruits with sugar, boiled and poured into jars. Why, then, does the taste and texture differ for different housewives? We will cook transparent jam With thick syrup and dense fruit texture.

What is the secret of the recipe?

• with minimal stirring, the fruits remain dense and do not fall apart
• due to the addition of citric acid, the syrup is transparent
• a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

• Plum dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
• Sugar: 1 kg
• Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice

Cooking instructions

How to make Yellow Plum Jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, texture of the pulp and, most importantly, taste. Yellow plums are sweeter, juicier, and are well suited for cooking jams, marmalades and marmalades.

Ingredients:

• Yellow plum fruits - 1 kg.
• Granulated sugar - 1 kg.

Action algorithm:

1. Cooking begins with the harvest. Then the plums need to be sorted out, the wormy, darkened, rotten fruits removed. Rinse. Leave for a while to dry.
2. According to this recipe, jam is cooked without pits, so each plum is divided, and the pit is discarded.
3. Place the fruits in a container in which the jam will be prepared. Spread the plums in layers, sprinkling each of them with granulated sugar.
4. Leave for a while so that the plums release juice, which, mixed with sugar, forms a delicious syrup.
5. Plum jam by classical technology cooked in several stages. When there is enough syrup, you need to gently mix the plums. Put on fire.
6. After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain intact, but are soaked in syrup.
7. Pack the finished jam in small glass containers. Cork.

On a cold snowy winter, a jar of sunny golden jam, open for tea, will warm you both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today you can equally meet the names "Eel" and "Hungarian", fruits of small size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

• Plum "Eel" - 1 kg, weight pure product seedless.
• Granulated sugar - 800 gr.
• Filtered water - 100 ml.

Action algorithm:

1. At the first stage, sort the plums, wash, peel.
2. Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
3. Pour hot syrup over plums. Now put the fruit to boil. At first, the fire is strong, after boiling - the smallest. Boil for half an hour.
4. Endure several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
5. Sterilize containers and lids, package the finished jam.
6. Cork. Cover with a warm blanket/plaid for extra sterilization.

Fragrant, thick, dark red jam will be the best treat for winter tea parties.

The easiest and fastest recipe for Pyatiminutka plum jam

Classical technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of the living housewives does not allow "to stretch the pleasure." Recipes for making jam using accelerated technology come to the rescue, they are called "five minutes", although sometimes it still takes a little more time.

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 1 kg.
• Water - 50-70 ml.

Action algorithm:

1. Sort the plums, cut off the darkened places, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the soaking process with syrup).
2. Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
3. Start the cooking process, first on medium heat. As soon as the jam comes to the point of boiling, the fire must be reduced to the smallest, kept hot for 5-7 minutes. The resulting foam must be removed.
4. During this time, prepare glass containers with a volume of 0.5–0.3 liters, be sure to sterilize containers and lids.
5. It is necessary to pack plum jam hot, it is desirable that the containers are hot (but dry).
6. You can cork with tin, pre-sterilized lids.

Additionally, cover with a blanket / blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but fragrant and tasty.

How to cook plum jam with a stone

Plum jam with a bone is a fairly popular product; housewives go for it in order to save time. The second moment - gives bones ready-made jam extraordinary taste.

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 6 tbsp.
• Water - 4 tbsp.

Action algorithm:

1. Sort and rinse plums. Prick each with a fork so that the syrup penetrates faster.
2. Place fruit in a deep bowl. Fill with water (optional). Bring to a boil, blanch for three to five minutes.
3. Strain the plums, drain the water with plum juice into another saucepan. Add sugar there, stirring, boil the syrup.
4. Pour blanched fruits with ready syrup. Endure 4 hours.
5. Bring almost to a boil. Leave again, this time for 12 hours.
6. After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
7. Packing such jam is necessary in sterilized containers. Cork, preferably with tin lids.

Plums retain their shape, but become transparent, a beautiful honey hue.

Plum and apple jam recipe

Usually, gardens delight with the simultaneous harvest of plums and apples, this is a kind of hint to the hostess that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

• Sour apples - 1 kg.
• Plum dark blue - 1 kg.
• Granulated sugar - 0.8 kg.
• Filtered water - 100 ml.
• Citric acid - ½ tsp.

Action algorithm:

1. The process, according to tradition, begins with washing, sorting the fruits.
2. Then divide the plums into 2 halves, remove the stone. Cut the apples into 6-8 pieces, also remove the "tail", seeds.
3. Prepare syrup from water and sugar.
4. Mix plums and apples so that they are evenly distributed among themselves. Pour in hot syrup.
5. Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, hold for 4 hours.
6. At the last stage of cooking, add citric acid, you can dilute it a small amount water. Cook for a quarter of an hour.
7. Pack in sterilized containers.

Properly cooked jam from apples and plums turns out to be homogeneous, thick. It is suitable for tea drinking and for making pies.

Harvesting for the winter - jam from plums and pears

At apple- plum jam there is a worthy competitor - pear jam and plums. Pears make plum jam less acidic and thicker.

Ingredients:

• Plum "Eel" - 0.5 kg. (seedless)
• Pear - 0.5 kg.
• Granulated sugar - 0.8 kg.
• Water - 200 ml.

Action algorithm:

1. Rinse pears and plums. Cut the stems off the pears and remove the seeds, and the pits off the plums.
2. Pears cut into small slices, plums into 4-6 parts (depending on size). You can proceed, in fact, to cooking jam.
3. Prepare syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar dissolves.
4. Put only pears in the container, they need more time to cook, pour the fruits with hot syrup. Keep on low heat for 20 minutes. Foam, if it appears, remove. During this time, pear plates will be saturated with syrup and become transparent.
5. Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
6. Sterilize containers and lids, lay out hot, seal.

Pear and plum jam will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of traditional apples or pears, plums will be accompanied by oranges.

Ingredients:

• Plum "Hungarian" -1.5 kg.
• Granulated sugar - 1.5 kg (or slightly less).
• orange juice from fresh fruit- 400 ml.
• Orange zest - 2 tsp

Action algorithm:

1. Stage one - inspect the plums, sort out, remove bad fruits, remove the seeds.
2. The second step is to make juice from oranges.
3. Plums shift into a container for cooking, pour orange juice.
4. Boil for 20 minutes after boiling. Drain in a colander, drain the orange-plum juice.
5. Add sugar to it. Boil to obtain a fragrant syrup.
6. Pour plums again, add orange peel. Continue the cooking process.
7. Check readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves will be completely immersed in syrup.
8. Fill sterilized containers with jam. Cork with the same lids.

When tasting jam from plums and oranges, a stunning citrus aroma, slight sourness and an unusual color are guaranteed.

How to make Lemon Plum Jam

Many plum jam recipes suggest adding citrus or citric acid, which aids in the canning process and long-term storage. Lemons are just the fruits that go well with plums.

Ingredients:

• Plums - 1 kg.
• Granulated sugar - 0.8 kg.
• Lemon - 1 pc. (small size).

Action algorithm:

1. To make such a jam, it is best to take large blue-skinned plums or Hungarian fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
2. Sprinkle with sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
3. Put the jam from the plums on the fire. Add lemon zest to the fruits, squeeze here lemon juice. Boil until the plums are ready, the check is simple - a drop of syrup retains its shape.

Plum jam with a light lemon flavor in winter will remind you of warm, sunny days.

Recipe for a delicious plum jam with cocoa

The following recipe is too original, but incredibly tasty. But plums will not be accompanied by the usual apples, pears, and even non-exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help to radically change both the color and the taste of plum jam.

When cooking this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the “folk”, home control, then the portion of the fruit (respectively, sugar and cocoa) can be increased.

Ingredients:

• Plums - 1 kg, already pitted.
• Granulated sugar - 1 kg.
• Cocoa - 1.5 tbsp. l.
• Filtered water - 100 ml.

Action algorithm:

1. Sort plums. Cut. Throw away the bones.
2. Sprinkle with sugar, so the plums will release the juice faster.
3. Endure several hours. Put to boil, pouring in water, adding cocoa and stirring.
4. First, make the fire strong enough, then reduce to very small.
5. Cooking time - about an hour, of course, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder can definitely surprise the household with both taste and color!

Plum and cinnamon jam

Ordinary plum jam can be changed dramatically with the help of a small portion of oriental spices. A pinch of cinnamon will become a kind of catalyst for the transformation of banal plum jam into delicious dessert worthy to decorate royal table. The hostess, who prepared an unusual dish, can be safely awarded the title "Queen of Culinary"

Ingredients:

• Plum "Eel" or large with dark blue skin - 1 kg.
• Granulated sugar - 1 kg.
• Ground cinnamon - 1 tsp

Action algorithm:

1. Close attention should be paid to plums, to choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Use paper towels to remove excess moisture.
2. Cut into two pieces with a sharp knife. Throw away the bones.
3. Transfer the fruits to a saucepan, sprinkling layers of plum halves with sugar.
4. Remove the saucepan in the cold for 4 hours, so that the plums, under the influence of sugar, let the juice flow.
5. Cook the jam in two stages. For the first time, stand on fire for a quarter of an hour, stirring all the time and removing the foam that occasionally appears on the surface. Refrigerate for 12 hours.
6. Start the second stage of cooking by adding cinnamon, mix. Put on fire again.
7. Double the cooking time. Stir, but very gently so as not to crush the fruit. The syrup should thicken, the plum slices will become soaked in syrup and transparent.

The light aroma of cinnamon will confuse relatives who will expect baking from the hostess, and she will surprise the household by serving plum jam with an unusual taste.