Yellow plum jam: golden recipes with photos. Yellow plum jam

Speaking of preparations for the winter, I would like to highlight thick jam from yellow plum seedless. This delicious treat leaves no one behind. The dessert boasts an appetizing amber color, a rich taste of plums and a dizzying aroma. The cooking process is very simple, but a little laborious due to the process of removing the pits. But, given that they are pulled out quite easily, this will not become a hindrance, and you can easily cope with such a workpiece, guided by the detailed, step by step recipe. Believe me, it's worth it, relatives and friends will be delighted after tasting a few spoons of the most fragrant dessert!

Taste Info Jam & Jam

Ingredients

Yellow plums - 1.5 kg;
Sugar - 1.2 kg;
Lemon juice and zest - optional 0.5 pcs.

How to make thick pitted yellow plum jam

First of all, you need to thoroughly wash the fruit under running water. Then you need to free the fruits from the seeds. Open the plum by pressing the middle of the fruit with your fingers to open it. Take out the bone and move on to the next one. Don't be alarmed, at first glance it may seem like a very long process, but soon you will get so good at it that you can click through all the plums in a matter of minutes.

Now you need to weigh the peeled fruits and select one and a half kilograms. If you want to use all the fruits, then increase the amount of sugar, at the rate of 80 g of sand per 100 g of plums. If the mass of peeled fruits turned out to be less than indicated in the recipe, then reduce the dosage of the first, based on the same proportions. Transfer the plums to a saucepan with a thick bottom and walls, sprinkle with sugar and leave for 2-3 hours for the fruit to release the juice.

When a sufficient amount of juice has stood out, send the saucepan with fruit to slow fire. Bring the mass to a boil, stirring occasionally with a wooden spoon or spatula, then cook for another 5 minutes. Remove the pan from the heat and leave to cool completely, covered with a lid or paper so that small debris and dust do not get into the jam. Then repeat the procedure - bring to a boil over low heat and boil for 5 minutes. At this stage, there are several options. If you want to make a watery jam, then you can already roll it up. And to get thick jam, more saturated both in taste and color, you will have to work a little more and repeat the boiling procedure 2 times. Do not forget that this can only be done after complete cooling and only on low heat. If you want the taste of jam to be more piquant and original, then before the last boil, add the juice and chopped zest of one lemon. An orange will also harmonize very well with a plum, but will give more sweetness than acidity.

Jars must be washed in advance with soda and dried thoroughly. Boiling pitted yellow plum jam for the winter, place in prepared containers and roll up with lids. Turn the jars upside down, wrap them in warm clothes (a blanket, a towel, an old jacket are great for this purpose) and leave to cool completely.

Store the cooled jam in any dry room, avoiding direct sunlight - this spoils the color and taste qualities. Yellow plum dessert goes well with any pastry: pancakes, pancakes, cheesecakes. Jam can be used as a filling for pies, pies, pour over ice cream or just enjoy it with a drink. fragrant tea. Bon appetit and wonderful winter with the magical aroma of yellow plums!

Previously, we gave the recipe for the workpiece -.

Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter to please her family delicious meals at dinner on long cold evenings.

To date, about 100 varieties of plums of various sizes, colors and tastes are known. Benefits of these fruits human body no doubt. If you eat two plums before breakfast, the work of the digestive tract will significantly improve and cardiac tension will be relieved. Regular use plum strengthens nervous system and enriches the body useful substances and vitamins, improves vision. Doctors recommend including these fruits in the menu for diseases of the kidneys and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent thrombosis.

For children, plums are useful in that they improve appetite and prevent the development of anemia. However, in children's menu fresh fruits do not need to be included in large quantities, it is better to subject them to heat treatment, adding to compotes, jelly or fruit puree. A large number of eaten fresh plums in a child and even in an adult can cause diarrhea (stool disorder).

Plum is actively used in traditional medicine, home cosmetology and traditional cuisine. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. Several interesting recipes harvesting plums for the winter, I decided to combine in a selection.

Adjika with plums for the winter

Ingredients:

2 kg plums;
3 heads of onions;
1 chili pepper (small pod);
5 pieces of bell pepper;
4 cloves of garlic;
3 art. l. vinegar;
2 tbsp. l. Sahara;
1 tsp salt.

Cooking:

Sort the plums, wash and remove the pits. Wash the bell pepper, remove the seeds and tails, and then chop large pieces. Wash the chili pepper and cut into large pieces, and the peeled onion into large cubes. Pass bell peppers, plums, chili peppers and onions twice through a fine sieve of a meat grinder. Put all the vegetables in a saucepan and cook for an hour, stirring all the time. When the mass releases juice, add salt and sugar. Floor- liter cans place on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes. Spread hot adjika in sterile jars and roll up. By the way, the sharpness of the workpiece can be adjusted - add more or less chili peppers.

Yellow plum tkemali sauce for the winter

Ingredients:

5 kg of yellow plum;
2 glasses of water;
1 piece chili pepper;
4 tbsp. l. Sahara;
2 tbsp. l. salt;
2 medium heads of garlic;
2 tbsp. l. hops-suneli.

Cooking:

Wash the yellow plums and separate the pulp from the pits. Now put the plums in a saucepan, cover with water and bring to a boil. Remove the plums from the heat, add the peeled garlic squeezed through the garlic and chopped chili peppers. Beat everything into a homogeneous mass with a blender. Now return the pot to the stove and bring the sauce back to a boil. Add all spices. Sterilize half-liter jars in the oven on a wire rack for 15 minutes. Then fill jars with sauce and roll up.

Thick plum jam

Ingredients:

1 kg plums;
500 g of sugar;
25 g gelfix (vegetable thickener for jelly and jam).

Cooking:

Sort the plums and wash. Divide in half and remove the pits, then transfer to enamel pan. Mix sugar with gelfix and pour plums with this mixture. Put the pot on the fire. Bring the plums to a boil and simmer for 10 minutes. Then, using a blender, grind everything into a homogeneous mass. Bring to a boil again, boil for 2 minutes and turn off. Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes. Divide the jam into jars and swirl. It is desirable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Ingredients:

10 kg of red tomatoes;
1.5 kg plums;
1.5 kg of chili pepper;
350 g of garlic;
50 g dry red pepper powder;
5 st. l. coriander;
5 st. l. salt;
5 st. l. vinegar;
1 liter of water.

Cooking:

Wash the tomatoes and cut into quarters each. Then put them in a saucepan, fill with water and put on fire. Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir. Then rub through a sieve so that the skins do not get into the sauce. While the tomatoes are stewing, wash the plums and remove the pits from them. Wash the pepper and cut into slices, and peel the garlic. Then chop plums, peppers and garlic in a meat grinder. Now add this mass to the mashed tomatoes, pour out the spices and mix. Put the sauce back on the fire, bring to a boil, cook for half an hour on minimum heat, stirring constantly, then pour in the vinegar, stir and turn off. Place the jars on a wire rack in a cold oven, heat to 150 C and sterilize: 0.5 liter for 15 minutes, liter for 20 minutes. Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Ingredients:

500 g plums;
5 tsp sea salt;
1 tsp mustard seeds;
1 tsp fenugreek seeds;
dried chili peppers to taste.

Cooking:

For this recipe, it is desirable to use hard plums - ripe, but not overripe. Wash the plums and let them dry. Then remove the bones and cut them into thin plates. Now put the chopped plums into a deep bowl, add sea salt, gently mix and let stand for at least 3 hours, if you have time, you can leave it all night. During this time, the drain will release juice, which will act as a brine. Now, in one dry frying pan, fry a little (so that it is well dried) mustard seeds and fenugreek, and dry hot pepper pods in the other. Let the spices cool and grind them into a powder, add to the plums and mix. Let the dish stand for 30 minutes. During this time, sterilize liter jars in the oven for 20 minutes at 150 C. Arrange the plums in sterile jars, cover nylon lids and refrigerate. In a day, the dish will be completely ready for use.

Plum jelly for the winter

Ingredients:

1 kg plums;
1 kg of sugar;
100 ml lemon juice;
20 g pectin.

Cooking:

Sort, wash under running water and dry the plums a little. Divide each plum in half, remove the pit and cut into quarters. Transfer the plums to a saucepan, squeeze the juice from the lemon and add to the plums. Stir. Turn on the fire and start boiling the plums. Bring to a boil and simmer for 15 minutes over low heat. Now add sugar, pectin, mix and cook for about 2 minutes until the sugar melts. Remove foam and remove from heat. Pour the jelly into sterile jars and roll up. Now jars of jelly need to be sterilized. Place hot jelly jars in boiling water for 10 minutes. Then turn off the heat and leave them to stand in the water for another 5 minutes. After that, remove the jars, wipe with a towel and leave to cool.

Jam "Plums in syrup"

Ingredients:

1 kg plums;
500 g of sugar;
1.5-2 glasses of water.

Cooking:

First, wash the plums and remove the pits. If you want the plums to remain whole, remove the pits with a pencil. Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil. Then lower the heat and simmer for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes. Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C. Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and roll up.

Plum compote for the winter

Ingredients for one jar:

500 g plums;
350 g of sugar;
3 liters of water.

Cooking:

Sort the plums, wash, remove the tails. Then use a pencil to remove the bones. Pour plums into clean three-liter jars. Plums should take up a little less than half of the jar. Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes. Now pour the water from the jars into the pan. Bring water to a boil and add sugar. Boil for a few minutes until sugar dissolves. Now pour the syrup back into all the jars equally. Add the missing amount with boiling water. Cover jars with lids and let stand 10 minutes. Drain the compote again into the pan (without drains), boil and pour into jars. Roll up the lids immediately. Turn the jars upside down, wrap and leave to cool completely.

Plum fig (marshmallow)

Ingredients:

3 kg plums;
¾ cup.

Cooking:

Wash the plums and remove the pits from them. Now lay the plums cut side up. Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes. Take the plums out oven and leave them to cool. Then grind the plums with a blender until smooth. Add sugar and mix everything again. Line a baking sheet with parchment and pour a 0.5 cm thick plum mass onto it. If everything does not fit in one baking sheet, divide into two or even three baking sheets. Now, if you have a summer cottage, you can dry the fig in the sun for 3 days. The second option: preheat the oven to 70 degrees and cook figs in it for 6-8 hours. This time is enough for the fig to dry and become smooth. Now cut the fig into strips and wrap them in rolls - the product is ready for use.

Plum in own juice

Ingredients for one half liter jar:

350 g plums;
200 g sugar.

Cooking:

Wash and dry the jars. Sort the plums, wash, divide each in half and remove the seeds. In each jar, lay the plums in layers, cut side down. First, lay a layer of plums tightly, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck. Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils. Then immediately seal the hot jars, turn upside down, cover with a blanket and leave to cool completely.

Plum ketchup

Ingredients:

1 kg plums;
2 kg of tomatoes;
250 g of onions;
1.5 st. l. salt;
200 g of sugar;
0.5 tsp pepper mixtures;
2-3 pieces of red hot pepper;
2 bay leaves;
2 tbsp. l. vinegar;
100 g of garlic;
dill, cilantro, parsley, basil to taste;
5 cans of 0.5 l.

Cooking:

Wash the plums, cut in half and remove the pits. Wash the tomatoes and pour over with boiling water. Then hold in cold water 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Onion peel, wash and cut into quarters. Peel the garlic, and wash the red pepper and remove the tails from it. Now mince plums, tomatoes and onions. Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally. In the meantime, pass greens, peppers and garlic through a fine sieve of a meat grinder. After two hours, add a mixture of garlic, pepper and herbs to the ketchup, as well as salt, sugar, Bay leaf and a mixture of peppers. Now add vinegar, stir and cook for another 30-50 minutes until thickened. Sterilize the jars in the oven at 150 C for 15 minutes. Remove the bay leaf from the ketchup and pour hot into jars. Roll up with sterile lids and wrap in a blanket.

Plum confiture

Ingredients:

1 kg plums;
1.5 kg of sugar;
0.5 pieces of lemon;
cinnamon and star anise optional.

Cooking:

For this recipe, use a well-ripened plum. Sort it, wash it and remove the bones. Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, mix. Put on fire and cook for 45 minutes on low heat. Now remove from heat and cool. Wash the lemon, pour over with boiling water, cut into two halves and squeeze the juice from one. Add lemon juice to the jam and simmer for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, star anise. Sterilize the jars in the oven at 150 C for 15-20 minutes. Arrange the hot confiture in jars, after removing the spices from it, roll it up. store plum billet in a cool place.

How to dry plums and cook prunes

Ingredients:

2 kg plums;
1 cup burnt sugar;
1 glass of water.

Cooking:

Remove pits from ripe plums with a pencil. Now boil the water and dip the plums into it three times for a minute. Cover the plywood sheets with paper, lay out the plums and dry for 2-3 weeks in the sun, turn over several times a day. Bring plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grates. Then dry in the oven in three steps. In the first and second steps, preheat the oven to 40-50 C and place the plums in it on the grate. Dry the plums on the first and second day for 5 hours. For the third drying, make syrup: dilute burnt sugar with water. Dip the plums in the syrup and arrange on a baking sheet. Dry the plums a third time for 10-12 hours. Ready plums take away and dry the rest. Store prunes in dry jars with lids or in a dry room in wooden boxes. Prunes can be sprinkled with bay leaves to protect the plums from insects.

plum cheese

Ingredients:

1 kg plums;
100 grams of sugar;
cilantro seeds to taste.

Cooking:

If you have very ripe and soft plums you can cook it unique dish. Wash the plums, remove the pits, sprinkle with sugar and mix. When the plum starts to juice, put the pan on the fire and cook, stirring occasionally, until the consistency jam. Then wipe the mass through a colander or sieve. Add cilantro seeds and stir. Now take a piece of gauze folded several times or a fabric bag, transfer the resulting mass into it. Put the bag under oppression for three days. Grease the finished cheese with butter and roll in cilantro seeds. This cheese keeps well in a cool place.

Plum garlic sauce

Ingredients:

300 g plums;
50 g of garlic;
20 g dill;
50 g vegetable oil;
salt to taste.

Cooking:

Round blue plums work best for this sauce. However, yellow ones too, and you can also take an ordinary Hungarian, only ripe. Wash the plum, remove the pits and stew in a small amount water. Peel and chop the garlic, and wash and finely chop the dill. Mix all ingredients, add salt and vegetable oil. Blend with a blender until pureed. Boil over low heat for 10 minutes and place in sterile jars. Pasteurize 30 minutes from the moment the water boils. Then turn the jars over and wrap them in a blanket for 24 hours for additional sterilization.

Having heartily eaten a yellow plum, it is not a pity to use it to make jam for the winter. With or without seeds, the dessert always turns out amazingly fragrant, with a slight sourness. Recipes plum jam our hostesses have a lot of yellow fruits. In my notebook there are cooking options with lemon, cinnamon, apples, oranges, pears. Love jam slices floating in amber syrup There is also a recipe. Choose and start harvesting.

Easy Pitted Yellow Plum Jam Recipe

The classic version of harvesting goodies for the winter. Dessert is obtained with slices saturated with syrup. Amazing soft amber color. For cooking, take strong fruits, not too overripe. Leave the weak ones for jam.

Would need:

Plums - kilogram.
Sugar - kilogram.

How to cook a delicacy:

Rinse the fruit, dry, remove the ponytails and bones.
Sprinkle with sugar. Leave on the table to let juice and soak in sweetness.
When there is enough juice, put to boil. Boil the mass over high heat.
Take a break for 6-8 hours.
Put it on to boil again. When the dessert boils, remove from the stove for a couple of hours. During this time, the slices will be saturated with syrup, become amber and transparent.
Make the third, last brew. Fill jars, seal, cool. Store the workpiece in the pantry, cellar.

Attention! Many people think that the skin should be removed from the fruit. Allegedly, this will remove the inherent bitterness of the plum. I am an opponent, but what about the unique plum taste? Do not like to find skins in the dessert, it is better to wipe the mass with a colander after the first cooking. But then it will be jam.

Yellow plum jam with orange slices

Oranges, like other citrus fruits, are friends with plums of any color. The dessert turns out fragrant, tasty. Keep the recipe for making jam slices boiled in syrup.

Prepare:

Plums - 1 kg.
Orange.
Sugar - 1 kg.
Water is a glass.
Baking soda - 5 gr.
Water for soaking drains - a liter.

How to cook jam slices:

To preserve the integrity of the plum slices during cooking, they must be soaked in a soda solution. 5 g is taken per liter of liquid. baking soda. Dissolve, fold the fruits with seeds into the solution. After 2-3 minutes, drain, rinse the fruit under running water.
Remove the core by dividing the fruit into slices.
Pour water into the cooking utensils, add granulated sugar. Put on the stove and boil the syrup.
When the sweetness is fully bloomed, lay the plums. Wait for a rapid boil, remove from the burner. Take a break from cooking for 10-12 hours.
After the set time has elapsed, put it back on the gas. After boiling the mass, cook for 2-5 minutes, no longer. Remove from the stove and pause again for 10 hours.
Before carrying out the third cooking, remove the zest from the orange, cut into arbitrary sizes. Send to dessert. In our family, the zest is prepared in advance, in winter. We never throw away the zest, dry it and put it in a jar.
Let the delicacy boil, cook over low heat for 10 minutes. Remove the foam, let it boil violently. Sort into banks. You can close it with screw, nylon, iron lids, the dessert is perfectly stored in an apartment.

Attention! Yellow fruit jam with lemon is cooked in the same way, this recipe is great. Dessert can be cooked not only with citrus zest, feel free to cut and put slices of oranges and lemons into a delicacy. An example is below.

Plum jam with lemon and cinnamon - video recipe

Seedless Plum Jam with Nuts

A simple dessert recipe, the most laborious is to pull the kernels out of walnuts.

Take:

Plums - 2 kg.
Kernels of nuts - 200 gr.
Sugar - 6 cups.
Water - 50 ml.

How to cook delicious jam:

Sort through the fruit, removing the ponytails and bones.
Free the walnut kernels from the shell. Soak in cold water for half an hour. Chop large grains with a knife.
Put the fruits in a cooking container, add about 50 ml. water. Turn on the gas. Wait until boiling, cook for 20 minutes. Take off the foam, do not forget, this is important.
After a predetermined time, add sugar, stir the plum mass.
Continue cooking for 40 minutes, stirring the contents of the pan occasionally.
Drain the liquid from the nuts, send to boil.
From the moment the mass boils, note 10-12 minutes. After the time has elapsed, immediately fill the jars, twist.

Recipe for plum jam with apples

According to this recipe, you can cook yellow fruits with homemade pears that ripen at the same time. Choose for cooking ripe apples and hard pears.

Take:

Apples (pears) - kilogram.
Plums - kilogram.
Sugar sand - 800 gr.
Citric acid - ½ small spoon.
Water - 100 ml.

How to cook dessert for the winter:

Wash the fruit, select the middle, removing the seed part and seeds. Cut apples into slices, plums into halves.
Make syrup from sugar and water.
Pour syrup over chopped fruits. After boiling, cook for 10 minutes.
Remove foam. Set aside to infuse for 4-5 hours.
Repeat the procedure three times. Cook for 10-15 minutes for the last boil. Add citric acid, hold for 5 minutes, boil strongly.
Pack into banks. Cork, cool, transfer to the pantry, cellar.

Five-minute yellow plum jam

An excellent recipe that many hostesses choose for the opportunity to preserve vitamins in dessert.

Plums - kilogram.
Granulated sugar - 0.5 kg.

Cooking:

Remove the seeds from the fruit, cut large specimens into slices. Small fruits are enough to be divided into halves.
Sprinkle with sugar, leave until the juice is released in the amount necessary for cooking in syrup.
After a few hours, put the treat to cook. If there is not enough syrup, splash a little water into the pan.
After boiling, reduce the heat, simmer the mass for 5 minutes. Remove from the burner, remove the foam. Leave to cool.
Repeat the process after 3 hours. After transfer to banks, roll up under iron cover. Keep cold.

Thick plum jam

In fact, the size of homemade plums for cooking dessert does not matter. But if the fruit is substandard, cook jam-jam with a thick consistency.

You will need:

Fruits - 3 kg.
Sugar - 1 kg.
Gelatin (or any gelling crystals) - 2 sachets.

How to cook for the winter:

Put the fruits prepared for work in a saucepan. boil on a small fire.
Wipe in any way (sieve, colander), removing the bones and unnecessary skin.
Return the stock to the saucepan. Let it boil again. Dilute the gelatin according to the instructions on the package. Enter in dessert.
After boiling, add sugar, stir. Cook for 3-5 more minutes.
Divide into jars, twist. Move to winter storage.

Video recipe for delicious cherry plum jam

Keep the yellow plum jam recipe for the winter with stones and a step-by-step story. Good luck with your preparations.

Plums are tasty and healthy fruits, 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 cook yellow plum jam.

Recipe for Yellow Plum Jam with Nuts

Wash plums thoroughly, remove stems and pits. Walnuts fill 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

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

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

yellow plums - 1 kg;
sugar - 1 kg.

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. Repeat the procedure until each piece of plum is saturated with sugar syrup. Then we put it in jars and close the lids.

Yellow plum jam slices

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

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 with nylon lids and send it to storage.

Jam from yellow plum "five minutes"

sugar - 500 g.

We wash the plums, remove the seeds and cut the pulp into slices, then sprinkle them with sugar and leave to let the juice go. This can take an average of 4-5 hours. If there is very little juice, then pour in a little water. Bring the plum jam over low heat to a boil and boil for 5 minutes, stirring gently and removing the foam. Then turn off the fire and leave the jam for 3 hours until it cools completely. We repeat the procedure again and after that we lay out the jam in jars, close it and send it to storage.

Jam, jam, plum confiture

Few fruits make such excellent preparations for the winter as pectin-rich, fleshy plums.

Plums are used to make compotes and preserves, jam, marmalade, jams. Almost any plum will do: large or small, Hungarian or renklod, white or black. For jam, marmalade or confiture, the plum is freed from stones or the pulp is cut from the stone if it is difficult to separate them. You can cook plum jam with or without pits, depending on the chosen recipe and variety of plums. Please note that if the plum is harvested without pits, the amount of sugar and liquid in the recipes is indicated per kilogram of net weight of the plum.

In preparations, plum goes well with many spices, such as cinnamon, cloves, star anise, cardamom, citrus zest. Instead of water, you can take red or white wine or orange juice.

Recently, we have been trying to reduce the amount of sugar in the preparations. This is possible if gelling agents such as pectin or agar-agar are added to jam or jam and stored in a cool place.

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plum jam

plum jam- this is not one recipe, but a whole family delicious preparations. More about plum jam .

A simple way to make plum jam that will delight housewives, because it is so easy to prepare for the winter. According to this recipe, plum jam is fragrant, thick and moderately sweet.

Plum Nutella - fragrant and delicious dessert, which you can serve both for breakfast and as an afternoon snack. It is especially tasty with freshly fried toast, greased with butter.

Confiture is a type of jam, usually having a jelly-like consistency. The recipe below describes the preparation of jam from plums.

Do you like prunes in chocolate? I offer you a recipe for plum-chocolate jam, which conveys the taste of prunes in chocolate. A jam you can't stop eating!

Plum jam is delicious. And helps out in the winter, like a blank for pies.

An unusual way to prepare plums for the winter is to make plum jelly.

Recipe for jam from Hungarian plums. These plums have a dense pulp, an easily separated stone and a high content of pectin, due to which the plum jam turns out to be jelly, more like confiture.

Fragrant plum jam - a recipe for cooking in one go.

Plum jam in halves is very tasty. Plums are obtained like marmalade.

The process of harvesting plums in own juice- long, but the cost of your time is minimal. Plum jam according to this recipe is cooked in just 5 minutes.

And again jam.)))

If you have not tried jam from chokeberry and plums, we recommend this recipe. Rowan berries give the jam a beautiful rich color, and plums soften the tart taste of mountain ash.

Economical jam recipe. We offer pear jam and plums without sugar.

It is best to cook a plum with a separating stone in this way.

What is a winter tea party without homemade jam? How to make jam from plums, tell this recipe. For jam, plums are best taken with dense pulp and an easily detachable stone.

Plum jam can be used to make desserts and as a filling for pastries, or you can simply serve a saucer of this fragrant delicacy with tea.

Fragrant jam for tea.

Simple home recipe- jam from plums for the winter - enjoys constant success, because jam from plums is both a great way to harvest plums for the winter, and delicious ready dessert, and an excellent filling for pies.

You can use this pitted plum jam for baking or serve with pancakes and pancakes.

A simple jam made from whole plums.

For yellow plum jam, not quite ripe fruits are taken. The plum is poured twice with hot syrup, kept in it, and then the jam is boiled until tender.

Such a transparent plum and berry jam can be served both with buns and with meat, and also berry jam added to marinades.

Let's take care of winter tea. Let's make delicious plum jam.

Fragrant cherry plum jam, with a sweet and sour taste, for winter tea. Shall we prepare? :)

Let's take care of the winter tea party. Let's cook fragrant plum jam for tea. Yes, you can bake a cake.

Plum jam is ideal for pies. And not only 🙂 Plum jam is good as children food, And How dietary product, because contains minimal amount Sahara.

All the virtues of apples and plums in one recipe! Fragrant and tender jam from apples with plums without sugar.

The recipe for jam from plums with stones advises cooking in several stages with standing between them. This helps to preserve the vitamins, as well as the shape and color of the fruits in the pitted plum jam.

Detailed professional prescription blue plum jam.

The recipe for plum jam depends primarily on the variety of plums. From round plums of the Renklod variety, the jam is tender, with a delicate aroma. From the Hungarian, a rich, thick plum jam is obtained. The recipe can be varied by adding lemon zest, nuts or even chocolate to the plums. Plum jam is very popular; in jam, the jam is boiled down to a jelly-like state.

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Yellow plum jam

Preparations for the winter can be very simple. One of these options - yellow plum jam - I suggest you take note.

INGREDIENTS

Plums 2 Kilograms
Sugar 1.4 Kilograms

1. The cooking process will take a total of two days. First, wash the plums properly under running water.

2. Then cut in half, carefully removing the bones. It is best to use not too overripe fruits, then the yellow plum jam at home will preserve the slices during the cooking process. Next, you need to lay out the fruit, cover with sugar and leave overnight.

3. Enough juice will appear in the morning. If the plum is not too juicy, then add a little water before cooking. Now you can send the fruit in syrup to the fire.

4. At the same time, sterilize and dry the jars. It is best to take small jars.

5. Jam should boil. Then the fire should be reduced as much as possible (you can put a divider on the stove) and simmer the jam.

6. This is a very simple option on how to make yellow plum jam. If desired, you can add a pinch of spices for flavor, for example. When the mass becomes thick enough, pour the hot jam into jars.

7. Roll up and leave to cool upside down. Store the jam in the refrigerator or in a cool, dark place.

How to cook yellow plum jam: a proven recipe

yellow plums
Sugar

Plum tree fruits yellow varieties different high content beneficial trace elements in its composition. Nutritionists advise eating yellow plums and dishes from these fruits to cleanse the intestines, and due to the low calorie content of these fruits, they can be used to make light desserts. Immunologists sing diferambs to yellow plums, rich in vitamins and helping to strengthen the body's defense systems. The health benefits of plums are beyond doubt, because these sweet and sour fruits are not only tasty and juicy, but also rich in vitamin C, rutin, and fiber. Unfortunately, fresh fruits are available for consumption only in the season - in July-August, so it is advisable to familiarize yourself with the proven method of making yellow plum jam for the winter.

There are several recipes for making jams and preserves from yellow plums - with or without pits, with whole plums or halves. The method of heat treatment can also differ - in some cases, plums need to be cooked for several days, in others - only a few hours. Amber sweet jam from yellow plums in winter period – fragrant delicacy for tea drinking or an excellent filling for baking. For making jam, such varieties of yellow plums as “Egg”, “Alyonushka”, “Morning”, “Found” and others are suitable. If you plan to make jam from whole plums, then it is advisable to choose dense, slightly unripe fruits that can retain their shape during heat treatment. For liquid jam or jam, ripe or slightly overripe fruits are suitable.

So how to cook yellow plum jam according to a proven recipe? For classic jam from yellow pitted plums, you will need the following ingredients- yellow plums 1 kilogram, granulated sugar 1.2 kilograms. Fresh plums need to be washed, rid of the stalks and laid out on a spread towel so that the fruits dry. Then divide the plums by hand into halves, remove the seeds. Place the plums in a voluminous metal basin or pan and cover the fruits with sugar. Leave the plums to infuse for an hour and a half. After the specified time, put the container with plums on a slow fire and bring to a boil with constant stirring. Boil plums in their own juice with sugar for 10 minutes, at a minimum heat, sufficient so that the jam does not stop boiling.

While the plums are boiling, you should sterilize the jars. To do this, thoroughly rinse the jars of the required volume. The optimal volume of containers for jam are jars from 0.5 liters to 1 liter. Pour a little clean water into the pan, and place a grate or a special nozzle for sterilization on top. glass jars. The container should be placed on top of the grate, opening down. After boiling water, the jars need to be sterilized for about 15 minutes. Covers for twisting containers should be thrown into boiling water in a saucepan. Returning to the preparation of the jam itself, it should be said that after 10 minutes, the fire must be turned off and wait until the jam has cooled to room temperature. Then the plum mass must be boiled again for 10 minutes.

The procedure for boiling the jam must be repeated only 3 times, each time cooling and again bringing the plum mass to a boil. After the third time, the boiling jam must be laid out in sterilized jars and tightly closed with screw caps or ordinary ones using a seaming machine. Jars with jam should be turned upside down and left in this position until cool. If the plums remain intact in the finished jam, the cooking procedure is somewhat different. You will need the following ingredients - yellow plums 1 kilogram, granulated sugar 1.5 kilograms, water 2.5 cups. Pop jam for this recipe is prepared for three days, that is how much time is needed to repeatedly fill the plums with boiling sugar syrup and infuse the workpiece.

So, the plums must be thoroughly washed, allowed to dry. Put the fruits in a deep pan with a non-stick bottom, piercing each plum with a skewer in several places. This is necessary so that the skin of the fruit does not burst and retains its integrity during heat treatment. Now you need to boil the syrup from sugar and water and pour the plums with the resulting boiling liquid, leave to infuse for a day. On the second day, the syrup must be drained and brought to a boil again, and then re-fill the fruits for another day. On the third day, you no longer need to drain the syrup, you should put the pan with plums and syrup on the fire and boil for 10-15 minutes. Pour the resulting jam into sterilized jars and roll up. Delicious and fragrant healthy jam of yellow plums is ready, bon appetit!

Home-made preparations are always tastier than store-bought counterparts. Moreover, when it is you who make them, you can be sure that your family members eat only organic products without any synthetic additives and preservatives. Today we will tell you how to make yellow plum jam - bright and tasty, it is perfect for tea or will be a filling for open pies, rolls or cookies like "Viennese". Use one of the recipes below.

yellow plum jam

For 1 kilogram of fruit you will need:

1.5 kg of granulated sugar;
2.5 glasses of water.

Rinse the fruit thoroughly, cut in half and remove the pit. Put the fruit in a saucepan and pour the sugar syrup made from the specified amount of water and granulated sugar. Leave to stand 1 day. After 24 hours, drain the resulting juice, boil it for 5 minutes and pour it over the plums. Let stand for one more day. And after that, put the pan with halves of fruit on the stove, let it boil for 10 minutes, that's it - the yellow plum jam is ready. It can be decomposed into sterilized jars, cool and roll up with lids. It is best to store sweet canned food in a dark, non-humid place.

with bones

As they say, there are no comrades for the taste and color, so someone prefers pitted jam, and someone, on the contrary, with them. For the latter, we have selected this recipe. You will need:

1 kilogram of yellow plums and sugar;
1 glass of plain water.

Rinse the plums thoroughly, remove the ponytails and leaves. Weld sugar syrup- for this, dissolve a kilogram of sugar in a glass of water, let the liquid boil a little, and then lay out the plums. While stirring, over medium heat, cook the yellow plum jam for a quarter of an hour, periodically removing the foam from the surface. Cool the contents of the pan, and then boil it a few more times for 15 minutes. Done - the jam can be laid out in sterilized jars, rolled up and sent to long storage.

in a bread maker

This in an unusual way can be used by those who do not want to bother themselves with excessive chores in the kitchen. And if in winter you have a bag of frozen yellow plums, then cooking jam in a bread machine is an opportunity to prepare a fragrant treat for a sweet table without any effort. You will need:

half a kilo of yellow plums, fresh or frozen, pitted;
300 g of granulated sugar;
a tablespoon of plain water;
a little lemon juice or a couple of crystals of citric acid.

Put the fruit in a bucket of a bread machine, sprinkle with sugar, add a spoonful of water and pour over lemon juice. Then select a mode like "Jam", "Jam" or "Jam", which is present in most models. Expose it, and through due time you will get fragrant At first, being hot, it is liquid, and then, cooling down, it thickens. It's that simple. Now you know three simple ways fragrant homemade plum jam - please yourself and your family with sweet preparations that are so nice to eat with tea on cold winter evenings.