Seedless plum jam in syrup. Storage conditions and what to eat it with

Description

plum jam- it great option recycling a large number plums into an amazingly delicious treat. Use plum jam pitted not only as independent dish, but also in combination with pies, cakes and other confectionery. It brings some sourness to sweet dishes. It is best used in the cold season, when the body, more than ever, needs vitamins.

Since the plum is heat-treated during the preparation of jam, part of it useful properties might get lost, but something is still saved anyway.

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

Plum jam is recommended for people with rheumatism and diseases associated with metabolism. Plum fruits contain a substance called coumarin, which prevents the formation of blood clots in the vessels, and also significantly dilates coronary-type vessels.

Also, the plum is quickly digested by the stomach, while contributing to the emergence of new blood cells, and also improves the functioning of the gastrointestinal tract and cleanses the stomach well. It is recommended to use plum to remove toxic substances from the body. plum jam is simply irreplaceable folk remedy against elevated temperature.

In the preparation of healthy and very tasty plum jam at home, our step by step recipe with photo.

Ingredients

Cooking steps

We take necessary ingredients for making jam from plums and put on the table. It is best to start making this jam in the evening. Why - will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they do not eventually turn into jam. Wash plum well.

We cut the washed plums with a knife into several parts and carefully remove the stone, because it will be more pleasant to eat jam.

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

At the end of the preparation of the syrup, pour them over the chopped plums and leave to brew for several hours. During this time, the drain should release enough juice.

Now we turn on the stove again, put the plums with syrup on a high heat and bring the mass to a boil. After the plums have boiled, let them cool and remove to infuse for 9 hours, or better, all night. Here you need as much time as possible for the plum to absorb enough syrup.

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

Bon Appetit!

Having prepared plum jam according to the 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;
withdraw extra 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 the thick-bottomed enamel 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. Jam from yellow plum

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, we fall asleep 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 of water, 980 g of sugar, 65 g of lemon, 10 g of vanilla sugar, 5 g of 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:

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.
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.
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.
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.
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 rinse immediately 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.

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

How to choose and prepare a plum for harvesting for the winter

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

Choose only ripe plums for harvesting for the winter. They should be free of wormholes or any damage.
Before cooking, the fruits of the plum tree must be thoroughly washed, and the stalks removed. Whole berries or halves are suitable for cooking.
If whole ones are used, then before cooking they must be pierced with a needle in several places. In this case, they will not burst when heat treatment and evenly absorb the sugar syrup.
When whole small plums are boiled, it is recommended to pre-blanch them for about 3 minutes in water, the temperature of which is 70 degrees. Large fruits do not need such an action. They are simply cut in half, the bones are removed.
Fruits with thin skins need to be boiled in several bookmarks, before each of which they must be kept in sugar syrup. This is done so that the plums remain intact. You do not need to withstand cherry plum and tkemali.

What utensils do you need

To cook pitted plum jam for the winter, you will need:

pan;
plates;
knife for cutting and preparing products;
cutting board;
colander;
slow cooker, bread machine or pressure cooker (for making jam according to special recipes);
jars and lids for twisting;
soda for sterilization of containers;
a blanket (it will be needed to wrap jars with rolled up jam);
kitchen scales (to maintain the proportions of all ingredients).

How to cook seedless plum jam

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

Classic recipe

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

Whole dense plums are taken, without any kind of damage.
Rinse under cold water, remove the bones.
Each piece is cut in half.
All halves are placed in a container for cooking, covered with sugar in a ratio of 1: 1. It is advisable to wait a while before putting on fire so that the plums give juice. For a rich taste, you can add a little more citric acid.
The blank is boiled for the winter for 40-50 minutes until caramelization occurs.
glass jars sterilized until the mass reaches readiness. Then the jam is laid out in containers and hermetically rolled up.

A simple and quick five-minute recipe

The method got its name due to the fact that it takes no more than 5 minutes to cook plums. Preparing plum jam for the winter is easy, for this you need to follow step by step instructions:

We thoroughly wash the berries, remove the seeds from them, cut each one in half.
For each kilogram of fruit, add 300 g of sugar, half a liter of water and two pieces of orange to the pan.
Citruses are crushed or cut into small pieces - as you like more, but the peel must be left.
Put all the fruits and berries in a saucepan over a small fire. At the same time, the mixture should be cooked constantly in a state, as if it were about to boil.
Seedless plum jam for the winter requires constant monitoring by the hostess - you need to stir and prevent it from bubbling. Keep the mass for about 5 minutes, then remove from the stove.
We lay out the contents of the pan on the prepared jars and roll up. It is worth noting that the day before use, the container should be boiled, wiped and, wrapped in a blanket, put upside down until completely dry and cool.

Recipe with cocoa and butter

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

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

Step by step we prepare for the winter:

Put the peeled nuts in a bag and knead with a rolling pin so that the pieces become very small. You can also detail with a knife, but it will be more difficult.
We sort out the plums, leave only those that are undamaged, rinse, and pit.
We put the fruit tree product in a blender or scroll through a meat grinder to end up with plum puree.
Put the mass in a saucepan, put on the smallest fire for 10 minutes.
In a well-heated plum puree, add butter, sugar, nuts and cook for another 30 minutes.
In a separate container, mix cocoa powder with part of the sugar, add to the jam. To enhance the aroma, you can pour 4 tablespoons of cognac. We leave for 10 min.
After waiting for everything due time, pitted plum jam with chocolate can be rolled into a dry, sterilized container.
It is necessary to cool it in a warm place, after which it can be transferred to the cellar, pantry or other place where they will be before serving.

Aromatic plum jam with ginger and lemon

The recipe will do for those who like sweets, but at the same time consider the calorie content of products. cook diet jam from pitted plums for the winter can be from the following products:

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

We make a delicacy in sequence:

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

How to cook plum jam with slices in a slow cooker

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

We take small fruits with dense pulp, rinse thoroughly.
We cut each piece along the groove, after which we remove the bone, trying not to particularly damage the berry. Cut into thin slices lengthwise.
Put chopped plums into the multicooker bowl.
We fall asleep sugar, but do not mix everything together, but just gently shake the bowl. Leave the bowl and its contents for 6-8 hours.
After the plums give juice, and the sugar begins to dissolve, add vanilla and lemon juice optional. We set the slow cooker to the "Extinguishing" mode and leave it for 20 minutes. This amount of time is necessary so that the slices do not fall apart.
After the signal of the technique, signaling the end of cooking, we take out the bowl.
Banks need to be prepared in advance: wash, treat with soda, wipe dry with a paper towel. It is also recommended to pour boiling water over the lids before seaming.
We fill the containers with the resulting one, roll it up. Leave the jars to cool upside down and wrapped in a towel. Fragrant and healthy plums ready for the winter!

Homemade Yellow Plum with Oranges and Apples

To prepare the treat, you will need the following ingredients:

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

From this quantity of products homemade jam for the winter it turns out 1 liter. To do it is simple, for this you need:

Wash the plums and, cutting in half or smaller, remove the seeds from them. Put in a saucepan and cover with a glass of sugar.
Cut the oranges with the peel into small cubes, remove the seeds. Arrange on top of sugared fruits. If oranges are not available, lemons can be used instead.
Apples, peeled, cut into cubes or slices, depending on preference. Add to the rest of the ingredients and cover everything with the remaining sugar.
Cook over low heat for 1 - 1.5 hours, stirring constantly. Then let the jam cool down and boil again for at least 1.5 hours.
It is necessary to spread the resulting mass into pre-prepared jars and roll up with disinfected lids. After that, you need to let the plum jam cool down at room temperature and then put away in the pantry.

Video:

Pitted, the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without any extra effort. There is a universal cooking method that is suitable for both the stove and multicookers, without which a rare kitchen can do these days.

Plums are useful in that they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking, the fruit retains this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.

Plums in own juice

This jam is more like thick syrup with pieces of berries. In terms of taste, it is in no way inferior to any other. Making plum jam according to this recipe will not cause difficulties even for those who have never rolled jars for the winter before.

You will need:

Ripe dark plums (1-1.5 kg);

Sugar (300-450 g).

There is no water in the recipe at all, you do not need to add it. Bones are taken out of the plums, halves of the fruit are placed in a deep saucepan. Everything is topped with sugar. Seedless plum jam, the recipe of which involves infusion, turns out to be especially tasty and fragrant. Fruits are left sprinkled with sugar for a while so that they give juice. The term depends on how ripe the plums were taken. After the juice has appeared, the pan can be put on the stove to bring the contents to a boil. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to violate the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, boiling, boiling, boiling. The finished jam is closed in heated sterilized jars.

The simplest recipe for sweet jam

The principle of preparation does not differ from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter, made in this way, turns out to be rich, sweet and does not get candied for a long time if the jars were well sterilized. It must be stored in a cool place. The maximum storage period is 2 years. After this time, there is a risk that the jam will become just sweet, losing all its useful properties.

Jam from sour varieties of plums

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

For multicooker

The number of ingredients is selected individually, taking into account the volume of the bowl of the device. For 1 kilogram of plums, 1 kilogram of sugar is required. Fruit does not need to be soaked. They are thoroughly washed, pitted, skinned. It is not difficult to do this: plums are scalded with boiling water, then the skin is removed. Halves of plums are laid in an even layer in a bowl, sprinkled with sugar, fruits are again laid out on it until the slow cooker is full. Plum jam, cooked at home not on the stove, has a special aroma and softness. The consistency is more like a very delicate jam. The program is set to "Extinguishing". How much 1 hour is enough at a power of 750-800 watts. After preparation, the jam is closed in jars or eaten immediately. Any varieties of plums are suitable, but sour ones should be cooked longer - 1.5 hours. Sugar is added to taste.

A way for those who like to tinker

Not everyone likes five-minute jam, so you can cook it according to the traditional method, which was previously used in every third house. You will need:

Elastic plums (1 kilogram);

Sugar (1.4 kilograms);

Boiled water (1.5 cups of 200 ml).

Plum jam for the winter used to be prepared in this way. Its taste has been familiar to many since childhood, although it takes a little tinkering. Fruits are pitted, laid in a separate bowl. Sugar is mixed with water, the syrup is simmered over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. The syrup is not cooled, but immediately poured into plums. It is necessary to insist them in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, plums are again poured over them for several hours. After such preparation, the jam is put on the stove. You need to cook it over low heat, stirring, removing the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are closed in jars in the same way as any other homemade preparation.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How much to cook plum jam in this case? The same - 1 hour. To check how well it has boiled down, you can put a drop of syrup on a plate. If the drop has not flowed and has not spread over the surface, then the jam is completely ready for twisting. It is not necessary to cool it down.

Combined recipe

Jam with plums and oranges is very interesting in taste. It will require:

Plums (1 kilogram ripe, but not too soft);

Sugar (1.5 kilograms for the entire cooking);

Zest of 5 oranges.

Plums are poured with sugar (the pits are removed beforehand), left for several hours until the juice stands out. At this time, candied fruits are made from orange peel. That is, caramelize the skin over low heat with sugar. Plum with juice is placed on the stove. After the first boil, the fire is reduced to a minimum. candied orange passed through a meat grinder, added to fruits with syrup. You need to cook until cooked, on average 1-1.5 hours over low heat. Ready jam is closed in jars. The combination of oranges and plums gives an indescribable aroma and taste to the workpiece.

How to close jam for the winter

To prevent the blanks from spoiling, you need to properly close them for storage. It's not as difficult as it seems. To begin with, the banks are thoroughly washed, poured over boiled water dry inside. The latter is very important: pitted plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid mold or fungus. Banks are kept over the steam until all the droplets dry out. Lids are sterilized in boiling water for 10-15 minutes. Jam is placed in jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids to choose from: plastic or metal. The latter are twisted with a special machine.

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 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 ready jam a pinch of spices and citrus zest.
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!