Step-by-step recipes amazing five-minute plum jam with nuts and lemon on the stove and in a slow cooker with halves and whole berries
2018-07-01 Yulia KosichGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
0 gr.
0 gr.
Carbohydrates
40 gr.160 kcal.
Option 1: Classic five-minute plum jam recipe
Plum jam is quite popular here. Moreover, it is used for serving on its own with bread or cookies for tea, as a filling for pies, and as a base for different sauces to meat. And today we will talk about creating five-minute plum jam with different ingredients.
Ingredients:
- two kilograms of plums;
- kilogram of white sugar.
Five-minute step-by-step recipe for plum jam
Sort out fresh medium-sized plums. Remove the tails and wash thoroughly in cold, clean water. Place on a towel. Let the fruits dry a little.
After half an hour, cut all the plums (along the seam) into two halves. Remove the bones. Place the plum parts into a bowl.
Sprinkle the fruits with sugar and cover with a clean, dry towel to prevent dust or small debris from getting in there.
Leave the ingredients overnight to form sweet juice and didn't have to use water.
The next day, remove the towel and place the bowl itself on high heat on the largest burner. Cook for five minutes without reducing the temperature.
Finally, turn off the stove and pour the hot mixture into sterilized jars. Screw on the lids and place the plum jam on the refrigerator shelf for five minutes for further storage.
If you plan to store sweet preparations in the pantry and not in the refrigerator, increase the amount of sugar (ratio 1 to 1) and be sure to sterilize the jam in boiling water after pouring into jars.
Option 2: Quick five-minute plum jam recipe
The presented jam is prepared quickly. But in order to reduce the process time to a minimum, we suggest abandoning infusion of berries in sugar. For the same reason, we recommend including some water in the recipe.
Ingredients:
- a kilogram of fresh plums;
- glass of water;
- kilogram of fine sugar.
How to quickly make plum jam in five minutes
Place a kilogram of fresh plums in a deep bowl with cool purified water. Remove floating leaves and thin tails.
Cut the washed fruits into two parts in a circle. Remove the seeds and place the soft halves into an enamel bowl.
Pour in a glass of water. Add a kilogram of white sugar. Gently mix everything with a long, wide spatula.
Place the container with the future plum jam on high heat for five minutes. Stirring and skimming, cook for a short five minutes.
Immediately pour the resulting hot mixture into clean, sterilized jars to the top. Twist. Move to refrigerator shelf.
Although plums don't have a lot of sugar added due to their natural sweetness, we recommend using a one-to-one ratio for this option. Since we will not infuse the fruits for several hours and subject them to minimal heat treatment, such a volume of sugar will allow you to preserve the workpiece for several months.
Option 3: Five-minute plum jam with pits
As a rule, plum jam is prepared without seeds. However, it is permissible to do sweet preparation whole berries in sugar syrup. This option is perfect for decorating desserts or other dishes.
Ingredients:
- two kilograms of small plums;
- two glasses of purified water;
- kilogram of sugar.
How to cook
Sort out the fine plums. Tear off the tails with leaves. Wash each one and place it on a clean towel.
While the berries are drying, pour a couple of glasses of water into an enamel bowl. Add sugar. Boil the syrup for several minutes until all the crystals are completely dissolved.
Pour dried plums into the hot sweet liquid with maximum care. Mix. Increase the heat to maximum.
Cook the jam for five minutes, mixing and skimming as you go. Turn off the stove. Place the berries in sterilized jars.
Pour syrup over the plum jam for five minutes and immediately roll up the lids. Cool. Place in the refrigerator for further storage.
To ensure that the plum is well soaked in the sweet syrup, we recommend choosing small berries for this option. In addition, it will be easier to place them in a bank. As for the presence of water, it is necessary, since we are boiling whole berries and they will not give much juice.
Option 4: Five-minute plum jam with nuts
The first ingredient we suggest adding to the recipe will be walnuts. They will fit perfectly into plum jam. But it is not recommended to use other types of nuts, as they will remain hard and slightly spoil the taste characteristics of the workpiece.
Ingredients:
- a kilogram of fresh plums;
- two glasses, peeled walnuts;
- kilogram of sugar.
Step by step recipe
Sort all the fresh plums and remove the stems. Wash each berry, shaking off the liquid.
Remove the walnut kernels from the shell. Break apart into small pieces by hand. In addition, cut the fruits and remove the seeds from the halves.
Place the plum in a medium-sized bowl. Sprinkle with nut pieces and sugar. Leave for a couple of hours, covering with a towel.
When the set time has passed, turn on the large burner. At maximum temperature, simmer the plum jam for five minutes, skimming off the light foam.
After five minutes, turn off the heat. Pour the hot berry mixture with nuts into sterilized jars.
Given the short boiling time, the nuts need time to soak in the syrup and become soft. Therefore, it is important not to touch this preparation option for a month. By the way, it is important to carefully examine the nuts so that shell fragments and thin bitter membranes do not get into the jam.
Option 5: Five-minute plum jam in a slow cooker
We will make the next version of jam in a slow cooker. Thanks to this modern machine, the product will turn out very tender and rich in taste.
Ingredients:
- one and a half kilograms of plums;
- half a glass of filtered water;
- one and a half kilograms of white sugar.
How to cook
Wash all planned plums, removing hard tails and leaves in the process. Then cut them in a circle one by one.
After turning the halves, separate the berries. Take out the bones. Place in one layer on a clean, dry towel.
Pour water into the bowl. Add sugar. Place in the slow cooker. Turn on the "Frying" mode. Bring the syrup to a boil and dissolve the crystals.
Now throw the plum halves inside. Mix. Snap the lid. Without changing the mode, cook plum jam for five minutes.
After five minutes, turn off the machine. Leave covered for an hour. Then pour the berry mixture into jars scalded with boiling water.
Sterilize the sweet preparation in boiling water for about 7-8 minutes, then roll it up and cool. Only then put the jam on the refrigerator shelf.
This option requires little water. But it should still be present in the recipe, since we will not infuse the berries in sugar so that they release juice. As for the mode, it is important to set the strongest one. As a rule, this is "Frying".
Option 6: Five-minute plum jam with lemon
We will make the last plum jam with bitter and sour lemon. This will saturate the preparation with an incredible aroma and light sourness. Moreover, we suggest using lemon with skin, which will also make the jam very useful.
Ingredients:
- large fresh lemon;
- kilogram of medium plums;
- one and a half kilograms of fine sugar.
Step by step recipe
Wash large lemons with special care. Cut into medium pieces along with the skin. Grind in a stationary blender or meat grinder.
Rinse all the plums. Cut in a circle, turn and remove the seeds, removing the tails if there are any.
Place the berry halves into a bowl or large bowl. Spread the lemon shavings evenly. Add sugar.
Leave the mixture, covered with a towel, for two to three hours, during which the ingredients will release juice.
Pour the sweet mass into sterilized glass jars. Tighten immediately. Cool and store the jam until winter.
Since we are using lemon along with the skin, the latter must be washed as thoroughly as possible. To do this, it is better to use the hard side of a clean sponge. By the way, it is advisable to cut off the “butts”, as they are too hard and bitter.
Hello guests and blog subscribers!
Today we will learn how to make seedless plum jam. Surprised? I completely forgot about him and got wrapped up. But the season of this berry is in full swing, and for some it’s already running out. Tell me, do you like this delicacy? Oh yeah! And I also prefer to prepare it for future use, so that on a cold winter evening I can enjoy the great taste and aroma.
Usually in our family this treat is made in large quantities, so several simple recipes are used at once. I also like to add other fruits or berries and even walnuts to make it look royal.
I know that there are also recipes for chocolate plum jam - and it’s incredibly delicious. This year I already made such a masterpiece and it came out even thicker. It turned out just right, mine liked it so much that there isn’t a spoon in the refrigerator anymore.
There are a great many varieties of plums, the most common being the black (blue) or white variety. However, preparations are also made from yellow berries, using game or garden cherry plum. In any case, it turns out great. And a children's riddle immediately comes to mind. Remember how it said: “Blue uniform, yellow lining, and sweet in the middle.”
I hope that with this selection you will undoubtedly succeed and you will definitely organize fun gatherings with friends or relatives. Agree, it’s great when you have something to treat. And besides all this, you can even arrange a tasting evening, put it in several vases various treats, for example, jam, or, and then sit and guess. I think that no one will get tired of this idea, and it will be received with a bang.
Well, let's get to work, choose your favorite cooking method and run to the kitchen.
Let's start in order with the most famous option, which everyone loves. And in most cases they cook according to it. Although you can cook it for five minutes, because it’s faster and healthier. You will need any homemade plum, any variety, blue or yellow, for example. And then whatever your flight of fancy will be, you can add, for example, lemon and even ginger.
But, it is still recommended to start if you have little experience with simpler cooking recipes that will be understandable to everyone, even beginners. This method of cooking is interesting because the seeds are removed from the berries, but not thrown away, they are split open and the kernels are used. Yes, this is such a waste-free production.
But, if you have very little time, you can add walnuts, peanuts, or do without any additives.
A royal dessert with just such ingredients, isn’t it? So, think for yourself, do as you please. In any case, the treat will turn out great, and with these instructions you’ll figure it out in no time.
We will need:
- elastic and not overripe plum – 1 kg
- granulated sugar - 3 tbsp.
- lemon juice- 1 tbsp
Stages:
1. Take the “fun balls” and rinse them in running water. Then blot them with a paper towel.
2. Using sharp knife Cut each plum in half and carefully remove the pit as you do so.
3. To release the juice, stir the pieces with sugar. Leave to stand in the cup for half an hour or about 1 hour.
4. In the meantime, call your husband and give him a task. So that he uses a hammer to split your bones and remove the kernels from them.
5. As soon as the time is up, put the bowl of plums on the stove to cook; when the mass begins to boil, reduce the heat and simmer, stirring, for 15 minutes. And then add the kernels and lemon juice so that the consistency of the jam becomes denser. That's the whole secret. Cook for another 5-10 minutes. And then put it in jars and screw the lids tightly and airtight.
Be sure to sterilize glassware and lids using your favorite method.
Store this delicacy for a long time if you prepare it correctly and place it in a cool, not sunny place. Good luck!
How to make thick pitted plum jam
I think that in addition to the desired consistency, you always want a result that makes the jam more fortified. This time I suggest adding ginger, which will help cope with infectious and viral diseases in winter. You eat a couple of spoons and all your illness will go away.
Grated ginger will be used, you can add a little more or less. It depends how much you love him. In addition to adding spice, you can also add cloves or cinnamon; this will also be an excellent combination.
The cooking technology differs from the previous one. As you can see, it contains water, which means it will work sugar syrup, and the plum will cook in own juice. Cool!
We will need:
- plum - 1.3 kg
- ginger - 1 tbsp
- water - 2 tbsp
- granulated sugar - 3 tbsp.
- cinnamon or cloves - optional
Stages:
1. Start, as in the first option, by processing the berries, wash them. And then, either with your hands, if this is convenient, or with a knife, open the berries into halves. Remove the pit.
2. Slice the fruit, but do not finely chop it.
3. It is better to grate the ginger on a fine grater, so it will better impart its aroma.
4. Put sugar in a saucepan, pour in water, grated ginger and the finished chopped berries. Turn on the stove and bring the mixture to active bubbling. Do not make the fire too strong, but rather set the stove to medium. Cook for half an hour, or a little longer, depending on what consistency you are looking for.
In any case, after cooling, any berry jam it gets thicker.
When hot, pour into clean glass bottles and wrap iron lids. As you can see, the mixture came out pureed and very attractive. Similar to jam or confiture. All because the plum was cut into pieces. Bon appetit!
Five-minute plum recipe - Finger-licking recipe
I think it's rightfully so sweet dessert You can give it to little naughty girls to try too. Let them taste it and give ratings.
This option is characterized by the fact that it is very fast, in just a couple of minutes you will achieve and already see the result. You just have to wait until the jam cools down.
We will need:
- plums - around 600 g
- sugar - 2 tbsp.
- water - 1 tbsp.
Stages:
1. For ease of washing fruits, take a colander. Rinse the fruit in it.
2. As you might have guessed, cut the berries in half. And eat the bones.
3. Now fill the prepared products with ordinary raw water and bring the mixture to a boil. So that the plum begins to give off its own juice. Add sugar and stir into this sweet caramel.
4. Now the most important thing, cook for 5 minutes over medium heat, and then turn it off and pour into jars.
5. As you can see, you don’t even need to make several passes here, as we did when we cooked, for example, or.
Plum jam slices and walnuts
Oh my God, what a miracle! Yes, it’s simply divine, what you say and you won’t find the words. Just imagine the taste of this treat. And if you try it even once, you won’t be able to tear yourself away; in a few years, everything in the jar will disappear. You'll have to lick your fingers and ask for more. But, of course, it’s good when everything is in moderation.
Of course, you have to tinker with it; it takes three days to cook, but it’s worth it. Well, take my word for it. And to make it easier for you to understand everything, I suggest you watch a movie from the YouTube channel and, together with Nadezhda, learn this culinary art.
Thick seedless jam from yellow plums (cherry plum) - the most delicious recipe
I actually didn’t think that cherry plum was a plum, I thought this name referred to something else, but as it turned out, I was wrong. In general, in addition to this berry, I also happened to have grapes on hand, so I decided to combine these two components together. But if you don't have it, don't worry, just don't add it here.
Take the proportions of berries 1 to 1. And the same amount of sugar, in the same ratio, that is, for 1 kg of fruits in general there is 1 kg of sugar.
But, of course, it’s better if you get it, because just imagine how beautiful it is when two aromas of summer and two colors, yellow and green, are combined in one dish.
We will need:
- grapes (preferably seedless) - 500 g
- yellow cherry plum – 500 g
- sugar - 1 kg
Stages:
1. Take grapes and cherry plums, rinse and remove the seeds from both ingredients, if any. It is recommended to cut the cherry plum into slices. Sprinkle with sugar, wow, I wouldn’t be able to resist and take a couple of spoonfuls. I did so), and you?
2. Stir and let the berries sit in their own juice; the sugar grains will gradually begin to dissolve on their own. Well, then I think you already know what to do with them. Place the cup on the stove and let the mixture simmer over low heat. As soon as you remove all the foam, turn it off immediately. Let cool until room temperature. Then repeat the procedure one more time and, while hot, pour the sweet food into jars.
3. These are the funny preparations that await you at the exit. You can even take it with you as a gift when you go to visit. Store this beauty on an insulated balcony during the cold season or in a cellar. Bon appetit!
Delicious apple and plum jam for the winter (recipe in a slow cooker)
Do you want the treat to be even more tender and have a sour note? Then, at the very peak of autumn, when you already have your own ranetki or garden apples, you can easily prepare, for example). And of course, make jam from these two fruits. Yes, not just a simple one, but a miracle device called a multicooker.
The whole process is certainly faster in it, and the bowl itself allows it to be done in large quantities. After all, its sides are high. The main thing is to determine the desired mode and you will not keep yourself waiting, once everything is ready. Let's do this now. And in a moment you will be sitting and eating an apple-plum treat.
We will need:
- apples - 400 g
- cherry plum or plum - 200 g
- sugar - 500 g
Stages:
1. So, wash all the fruits and chop the plums and apples into small pieces. Of course, remove everything unnecessary, such as tails, seeds or bones.
2. Now take granulated sugar and mix it with the ingredients. Leave the bowl in a warm place for 9 hours until almost all of the sugar has melted.
And if you want something spicy, you can add 1 more tablespoon of lemon juice or use lime juice.
3. After the fruits have released their juice and soaked, mixing their delights completely in one bowl, transfer the mixture to the slow cooker. Close the lid and select correct mode, this is Quenching. Set the temperature for 20 minutes.
After the specified time, turn off the electrical appliance and allow the mass to cool completely, and then do the same work again. Simmer for 20 minutes.
Plum in chocolate with cocoa and butter
In general, you haven’t eaten anything like this yet, or maybe you have tried it, but didn’t understand that such a creation can be prepared right at home. This chocolate delicacy has a creamy consistency and generally reminds many of Nutella. I don’t even know why, the taste is completely different.
And to make it even richer in taste, I suggest adding chopped nuts or almonds. Oh, and a delicacy will come out, well, hang in there!
We will need:
- Plum - 0.5 kg (weight indicated without seeds)
- Sugar - 0.250 g
- Peanuts – 100 g
- Butter - 50 g
- Natural cocoa powder in a pack - 35 g
Stages:
1. Begin the work by thoroughly washing the fruits, removing the seeds from inside.
2. Afterwards, take a meat grinder or blender and make a puree or porridge-like mixture, so to speak.
3. Now place this plum jam in a multicooker cup or place it on the stove. If you use a multicooker, then select the Stewing mode and cook for 20 minutes, and if you use a stove, then also cook for about 20 minutes after active boiling.
In the meantime, sterilize the dishes in which you will put the preparations.
4. Take a cup and pour sugar and cocoa powder into it. Stir. Chop the nuts not too finely, but not too coarsely.
5. As soon as the multi-device rings, open the lid and pour out chocolate mixture and don't stop stirring until homogeneous consistency. Then cook again in the Stewing mode for 5 minutes (or do this procedure on the stove).
After the required time has passed, add the ground nuts and stir.
6. Then bring in a piece butter room temperature. It is this that will give some fat content to this dish and that special consistency that everyone is chasing. Stir and wait for it to completely melt. Place in clean jars and cover with lids.
7. Store this delight strictly in the refrigerator, it won’t stay there for long, it will be eaten faster than you think!
How to properly cook plum jam with orange
I read one option with the addition of citrus fruits, I wanted to make sure that the berries remained intact, but this is not possible to achieve, as I understand it. I didn't find anything like it.
The peculiarity of this recipe is that in it the plum will be peeled, that is, it will be without skin.
Here we take an orange, from which we will need pulp and zest. Imagine how fragrant and fun it will be.
We will need:
- plum - 1000 g
- orange - 1 pc.
- sugar - 1000 g
Stages:
1. Wash the plum well and then remove the skin along with the seeds.
2. Pour boiling water over the orange, and then grate the zest on a fine grater.
3. Chop the orange pulp small pieces, and remove those white streaks that always happen.
4. Combine all the ingredients received in one container, add granulated sugar and leave for 1-2 hours until the juice releases.
5. Next, place the pan on the stove, select maximum heat and simmer until actively bubbling, then select medium stove mode and continue cooking for 15 minutes. Turn off and leave to stand and simmer until the mixture has cooled completely.
Cook in 2 batches, that is, after the jam has cooled, put it on the stove again and cook for 15 minutes, after boiling over medium heat.
6. And immediately, while not yet cooled, distribute into jars and screw on the lids. Don't forget to remove the foam if necessary. Good luck in your new endeavors!
A simple jam recipe for a lazy housewife
Well, at home, the cooking process is not so complicated, but it often raises doubts and indignation, and what if something doesn’t work out. In such a case, there is an option that will help out. It was created specifically for those who do not like cooking, but still want to please their loved ones.
I suggest boiling the berries in sugar syrup. It will turn out very cool, you will get what looks like caramel in which a real “beauty” is bathing. Isn't it an original presentation?
I'm shocked! And most importantly, this masterpiece is cooked in the oven, and not on the stove or frying pan.
We will need:
- plum or cherry plum - 0.5 kg
- granulated sugar - 6-7 tbsp
- vegetable oil - 2 tbsp
Stages:
1. So, sort the berries, discard the fruits that are too soft and not suitable for eating. Wash and chop into halves, removing the seeds.
Pour into a ceramic mold vegetable oil without smell. And then sprinkle it with a thin layer of sugar. Then place the plum halves, skin side down. And powder again with sugar.
2. Now place the mold in the oven and bake for 40 minutes, the temperature should be 180 degrees.
3. Then pull out and seal the workpiece hermetically. Wrap it under a blanket, let it cool completely and after 24 hours take it to the cellar.
Homemade seedless plum jam
Well, in conclusion, I want to please you with another video from the YouTube channel. Perhaps you want to please your friendly family with plum confiture. Well, with these instructions you will definitely succeed.
That's all for me, ladies and gentlemen. I hope you understand that making plum jam is very simple, and most importantly, any beginner can cope with this task. Cook it without seeds, because this is still safer, and you don’t need to worry that acid will be released, which can only harm your health. Well, if you still don’t want it that way, then expect my next new article on this topic.
Good luck to everyone and see you again! Hurry up, because soon... the bitter cold will come. Bye everyone!
Nature is generous with plums. Blue, yellow, red, black. Such a rich harvest certainly needs to be preserved. Plum jam - great option make delicious preparations for the winter from plums.
It would seem what combinations of products can be in plum jam. Actually, plums and sugar - and cook for your health. But no, each variety of plum requires special treatment, and if you add new ingredients and a drop of love to plum jam, then all winter you can surprise and delight your household and guests with tea with a variety of plum jams, all different from one another.
The number of plums indicated in the recipe ingredients are pitted plums. You can adjust the sweetness of the jam yourself: if the plums are sweet enough, the amount of sugar can be reduced, and vice versa. It’s good to add a little to the jam made from sickly sweet plums. citric acid or lemon juice.
We have collected almost all the recipes on how to make silava jam, so that you have the opportunity to choose those that suit your taste.
Classic plum jam
Ingredients:
1 kg plums,
1 kg sugar,
½ cup water
Preparation:
For jam, plums that are pitted well (for example, Hungarian plums) are suitable. Sort and rinse the plums well. Remove the seeds and cut the halves into slices. Add sugar (if the plum is sour, add more sugar), add water, stir and leave overnight so that the plum releases juice. Then cook over medium heat, stirring and skimming, for 35-40 minutes. Readiness is checked by a drop of syrup on the plate - it should not spread. Place the finished jam in sterilized jars to the very top and roll up.
Yellow plum jam
Ingredients:
1 kg yellow plums,
750 g sugar.
Preparation:
Place the washed pitted plums in boiling water, boil for 5 minutes until the skin softens and rub through a sieve. Place the resulting puree in an enamel bowl and put on fire. Boil for 10-15 minutes, then start adding sugar half a cup every 2-3 minutes, stirring well and boiling until it dissolves. When all the sugar has been added, boil the jam for another 15-20 minutes and place it hot in sterilized jars. Roll up.
Plum jam with cinnamon and orange
Ingredients:
1 kg plums,
3 stacks Sahara,
1 orange,
cinnamon sticks - to taste.
Preparation:
Remove the pits from the plums. Using a sharp knife, remove the zest from the orange, cutting it into strips. Cover the plums with sugar and leave for several hours. As soon as the plum releases juice, add zest and cinnamon to it and cook for about 30 minutes. Before putting the jam into sterilized jars, remove the cinnamon and zest. Roll up.
Plums in syrup
Ingredients:
1 kg plums,
1.2 kg sugar,
1.5 stack. water.
Preparation:
Wash the plums, dry them, remove the seeds and cut into slices. Cook from sugar and water thick syrup, dip the plums in it and let it brew for 6 hours. Drain the syrup, boil and pour over the plums again for 6 hours. Repeat the procedure again. Then put the bowl with the plums in syrup on the fire, let it boil, reduce the heat and cook, skimming off the foam, until tender. Readiness is checked by dropping a drop on a dry plate. Pour the finished jam into sterilized jars and roll up.
Yellow plum jam with wine and nuts
Ingredients:
5 kg plums,
2 - 2.5 kg sugar,
400 ml white table wine,
½ tsp. ground cinnamon,
2-4 cardamom grains,
50-100 g almonds.
Preparation:
Cover the pitted plums with sugar and leave overnight. Stir the plums with crushed cardamom and cinnamon, pour in the wine and simmer over low heat until the syrup thickens. Add ground almonds and boil for another 5-7 minutes, place in sterilized jars and seal.
Plum jam with walnuts and cognac
Ingredients:
1 kg plums,
1 kg sugar,
150-250 g walnuts,
2-3 tbsp. cognac
Preparation:
Cut the well-washed and dried plums in half and remove the pits. Chop the walnuts not too finely and fry in a dry frying pan until fragrant. Combine plums, nuts and sugar, put on fire and cook until boiling. Remove from heat for 5 minutes, then pour in cognac and return to simmer. As soon as the jam boils, place it in sterilized jars and seal.
Plum marshmallow
Ingredients:
3 kg plums,
2 kg sugar,
4 lemons,
water.
Preparation:
Remove the pits from the plums, place the plums in a saucepan and add a little water. Boil over low heat until soft and puree with a blender. Add sugar, stir, put back on the heat and cook until the sugar dissolves. Meanwhile, scald the lemons, remove the zest, squeeze out the juice and add everything to the pan with the plums. Reduce heat and cook the marshmallow for 1.5 - 2 hours, stirring so as not to burn, until thickened. Line a rectangular pan cling film, pour out the marshmallow, cool and put in the refrigerator for a day.
Plum marmalade
Ingredients:
2 kg plums,
1 kg apples,
1.2 kg sugar,
2 stacks water.
Preparation:
Peel ripe soft fruits, cut them, add water and boil until soft. Add sugar, stir and cook over low heat for 2 hours, stirring constantly so that the thick mass does not burn. When the jam begins to pull away from the sides of the dish, place it on a flat dish moistened with water, smooth it out and leave to cool. After this, the marmalade mass must be dried in an oven heated to 50°C with the door open. Cut the finished marmalade into pieces, sprinkle with fine sugar and put in a cool, dry place.
Chocolate plum jam
Ingredients:
2.5 kg dark plums,
2 kg sugar,
3-5 tbsp. cocoa powder,
½ cup water.
Preparation:
Remove the seeds from the plums and cover with sugar for an hour and a half, until the juice is released. Place the bowl with the plums on the fire, add water if there is not enough juice, and cook until the sugar is completely dissolved. Mix cocoa powder with sugar and add to the plums. Stir, reduce heat and cook, stirring, for an hour. Place in sterilized jars and seal.
Chocolate plum jam in another way
Ingredients:
1 kg plums,
1 kg sugar,
1 bar of dark chocolate (80-90%),
2 tbsp. cognac or liqueur,
1 tsp gelatin.
Preparation:
Remove the pits from the plums, cut into 4 pieces, add sugar and leave overnight. The next morning, put the container with the plums on the fire, bring to a boil, add gelatin and boil for 20-30 minutes. Break the dark chocolate into pieces, melt it into jam and cook for 5 minutes. Pour in the cognac, place in jars and roll up.
Plum chocolate spread with nuts
Ingredients:
2 kg plums,
1.5 - 2 kg sugar,
200 g butter,
200 g walnuts,
100 g cocoa powder.
Preparation:
Chop the nuts. Remove the seeds from the plums and grind the fruits through a meat grinder or puree with a blender. Boil the plum mass over low heat for 10 minutes, add butter, sugar (set aside 1 cup for cocoa) and nuts and cook, stirring, for 30 minutes. Mix cocoa with sugar, add to jam, stir and cook for another 10 minutes. Roll up. For recipes with cocoa, it is better to take sweet plums with dark pulp. If the plums are sour, increase the amount of sugar. Walnuts can be replaced with hazelnuts.
Plum jam without sugar. Place the washed, pitted plums in a saucepan and place over low heat. Stirring constantly, cook under the lid until juice appears. Then remove the lid, bring to a boil, simmer for an hour and leave to cool for 8-9 hours. Repeat this cycle (cook for an hour and cool) five times. When the jam begins to pull away from the walls, place it in sterilized dry jars, let cool, then cover parchment paper, tie with twine and put in a cool place.
There are varieties of plums that taste great, but absolutely do not want to part with the seeds. Make jam with seeds, just remember that you can store it for no longer than a year.
Plum jam with pits
Ingredients:
1 kg plums,
1 kg sugar,
1 stack water.
Preparation:
Rinse the plums and blanch in boiling water for 5 minutes. Drain the water. Boil the syrup from sugar and water until it becomes thick, viscous and golden. Carefully place the plums in it and cook over low heat. When the syrup boils, remove the plums from the heat and leave overnight. Then put the container with the plums back on the fire, bring to a boil and simmer over low heat for 2-3 minutes, skimming off the foam and stirring gently so as not to damage the fruit. Leave it overnight again. For the third time, bring the plums in syrup to a boil, simmer for 10 minutes over low heat and place in sterilized jars. Roll up.
Happy preparations!
Larisa Shuftaykina
A step-by-step recipe for preparing an original and very delicious jam pitted plums
2018-06-25 Panasyuk VictoriaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
0 gr.
0 gr.
Carbohydrates
78 gr.288 kcal.
The preparation captivates with its rich aroma and unique, almost intoxicating taste. Of course, jam, pickling, canning, etc. - this is not easy work, but there is so much gratitude from loved ones. And also, the labor involved in harvesting in the summer and autumn is saving your winter time! After all, you will always have a jar of ready-made jam, lecho or cabbage at hand, which already makes preparing dinner, lunch, etc. easier.
Plum jam is tasty, tender, beautiful and unforgettable. The cooking process is relatively labor-intensive, but understandable and accessible. I recommend cooking homemade jam made from seedless plums for the winter, so that in the cold season they can be used as an addition to baked goods, as well as as an independent dessert.
Ingredients (for 3-4 half-liter jars):
- ripe sweet plums - 1.5 kg;
- sugar - 1 kg;
- lemon or lime - 2-3 slices;
- water - as needed.
.jpg)
Step-by-step recipe for pitted plum jam
For harvesting for the winter, small plums are suitable, always ripe and sweet. If the fruit is sour, you can use that too, but you will need more sugar to balance out the flavor of the jam. We start by washing the plums. Then we cut each of them in half, remove the seeds; they are completely unnecessary in the preparation. If you still have large plums, then cut the pulp into 4-6 segments.
.jpg)
Cut the washed lemon or lime into thin slices. If your plums are noticeably sour, simply skip this step. If desired, you can add ground cinnamon.
.jpg)
Combine halves of plums, sugar in a large deep bowl, and place lime wedges on top. Leave the “construction” for 2-3 hours (or overnight) so that at least a little juice appears.
.jpg)
We transfer the workpiece into a saucepan with a thick bottom and place it on the lowest heat. Gradually bring the plum jam to a boil, simmer over the same heat for 10 minutes. Turn off and carefully remove the white sweet foam with a spoon.
.jpg)
After 3 hours, we repeat the hot procedure, also boiling the workpiece for about 10 minutes. The jam is ready! But there are still a number of challenges ahead.
.jpg)
Between the first and second boiling of plum jam, you need to prepare half-liter jars and iron lids with rubber bands, as well as a seaming key and a large towel or even a small blanket. Be sure to wash the jars, dry them and heat them in a sterilizer or microwave. There are many ways to prepare jars for twisting on the Internet; you can choose a method that is convenient for you. I choose the microwave option - I pour a little water into clean jars (just cover the bottom with a couple of cm), without covering the lids, put them in the microwave oven at 800 W, warm up for 2-3 minutes ( liter jars 4-5 minutes). The guideline is boiling water plus 2 minutes and you can turn it off. Preparatory stage finished, you can pour the boiling plum jam into jars. Be careful, work in kitchen mittens, use oven mitts.
.jpg)
Cover the jars with iron lids and roll them up with a key. Leave the plum jam upside down and wrapped in a towel for a day. Then we take it to the basement for storage or taste it, and if there is anything left, we put it on the shelves in a cool, dark place. Your seedless plum jam is ready!
Bon appetit!
Option 2: Classic pitted plum jam
In order to really make jam from plums, and not jam, we choose fruits that are quite dense, that do not knead in the hand and hold their shape. This version shows the most popular recipe, which allows you to get very aromatic delicacy. According to the technology, the jam is heated and boiled several times, and cooled in between. You can use any variety of plums for it, but with a separable stone. If she doesn't go well, preliminary preparation will take a lot of time.
Ingredients
- 1 kg plums;
- 800 g sugar.
Step by step recipe classic jam from plum
The plums need to be thoroughly washed and disassembled into halves, removing the seeds. If the fruits themselves are large, then each half can be cut in half. Then transfer the plums to a saucepan or basin and pour sugar on top. There is no need to stir anything. And in general, it’s better not to touch the jam again. Cover and leave the plums with sugar for 6-8 hours to release the juice.
After the specified time, you can stir the plums. They had to release juice, due to which most of the sugar would melt. It's time to put the treat on the stove. Be sure to stir, as there will be a layer of sugar at the bottom and it may burn.
Bring the plum jam to a boil, collecting the white foam in the process. Cook for five minutes. Then turn off and cool the plum to room temperature. Next, boil again for five minutes, counting from the moment the syrup boils. Leave until completely cool.
Before the last cooking, prepare the jars. Be sure to wash them thoroughly with soda, then sterilize them, boil the lids for a couple of minutes.
IN last time You can also boil the plum jam for exactly five minutes, but more often they cook for 15-20 to reduce the syrup a little. We do it the way we like best, and see for yourself the consistency. Then pour the boiling mass with a clean ladle (it’s better to pour it over first hot water) in jars, roll up.
Often jam is simply stored under nylon cover and don't roll it up. It can easily stand all winter in a cool place if all sterility rules are followed. But sometimes the treat turns sour or mold appears on top, so it’s safer to use airtight lids.
Option 3: Quick recipe for pitted plum jam
You can take plums for this jam of any color, variety, or size. Even those species in which the pit cannot be removed are perfect. In this case, simply cut off the pieces of pulp around, like an apple. For cooking we use enamel dishes or stainless steel.
Ingredients
- 1 kg plum;
- 0.8 kg sugar.
How to quickly make plum jam
Separate the plums into halves, removing the pits, or trim them. Place in a bowl or saucepan, add the prescribed amount of sugar and stir lightly. Cover and leave for a couple of hours until the juice appears. You can leave it all night or all day to cook it in the morning or evening.
Place the plums on the stove, turn the heat to low, heat slowly, this is important. If you immediately bring it to a boil, not all the sugar will melt, this is not very good. During and after boiling, as expected, remove the foam.
Prepare plum jam for 35-40 minutes. It is not recommended to boil it any longer, as the aroma and color will change. Pour into jars, after capping, send for storage.
If you do not remove the foam during cooking, the jam can quickly turn sour. It is in it that small debris accumulates. In addition, the foam in the jar floats in ugly flakes and spoils the appearance of the treat.
Option 4: Pitted plum jam with orange
Adding citrus fruits to jam is not new idea. Just a couple of oranges can enhance the taste of the delicacy, as well as give it a deep and rich aroma. The number of pitted plums is indicated. Instead of two regular oranges, you can take one large citrus. Sometimes simply chopped zest is used in jam, this can also be done, but in this case it is recommended to slightly reduce the amount of sugar.
Ingredients
- 1 kg plum;
- 1 kg sugar;
- 2 oranges.
How to cook
We wash the plums and remove the pits. You can also peel the skin, but it will still separate during the cooking process and will float unsightly. If you don’t really want to waste time on removal, then you can leave the skin. Transfer the plums to a saucepan.
Wash the oranges thoroughly and peel off the zest. You can use a vegetable knife or a fine grater for this purpose. We send it to the plums. Next, remove the peel from the oranges, cut the pulp into small pieces, and discard the seeds. Place the citrus in a saucepan with the plums.
Pour the main ingredients with sugar, let the juices stand out, leave for several hours, then put the jam on the stove. Bring to a boil. Remove the foam with a large spoon or catch it with a slotted spoon. Cook for a quarter of an hour, then cool for at least five hours.
After it has cooled completely, put the plum jam on the stove again. Cook for another 15-20 minutes, distribute into jars, and seal. You can put plum jam in dishes of any size, it is only important to maintain sterility.
To prevent the jam from becoming sugared during the process long-term storage, citric acid is usually added to it. The calculation is not based on the total mass, but on the amount of sugar. One teaspoon of acid per kilogram is enough.
Option 5: Pitted plum jam with cocoa
This jam tastes very much like chocolate spread“Nutella”, but much better in composition and during the plum season it turns out to be a very economical preparation. In winter it can be used in pure form or use for all kinds of desserts. Grease cakes. This recipe is with butter. You can prepare the treat without it.
Ingredients
- 2.5 kg plums;
- 250 g butter;
- 100 g cocoa;
- 2.5 kg of sugar.
Step by step recipe
We remove the pits from the plums and twist them through a meat grinder along with the skins. Add cocoa powder, add granulated sugar. It is better to mix them first in a separate bowl so that lumps do not form. Leave for half an hour.
Put the jam on the stove and cook the plums with sugar and cocoa for about an hour, removing the foam. Then turn it off and leave for a couple of hours so that the mass cools down. If it’s hot at home, you can stand it for 5-7 hours.
Add high-quality butter to the jam, stir and put it all back on the stove. Now boil for exactly 25 minutes. Next, put it in sterile jars using the standard method and seal it. It is advisable to keep the chocolate jam upside down until it cools completely, then return it to its natural position.
It is important to pay attention not only to the quality of the butter, but also to the cocoa. To get saturated chocolate taste, we take natural powder without sugar or other additives in the composition. In addition, this will ensure the safety of the workpiece.
Option 6: Pitted plum jam with nuts
A walnut enhances any dish and makes a great meal with it. delicious jam. The nut goes especially well with stone fruits. Here is the recipe for plum delicacy with kernels. There is no need to fry the nuts in advance, just carefully select the debris and remains of the shells, then they will be cleaned.
Ingredients
- 1 kg plum;
- 120 g walnuts;
- 750 g sugar;
- 170 ml water.
How to cook
Pour the nuts into a bowl and pour boiling water over them for a few minutes, then remove the skins. We remove the pits from the plums, dividing them in half. Pour sugar into a saucepan and add water, put it on the stove, and heat it over medium-low heat.
As soon as the syrup boils, pour in the plums, turn up the heat, and while heating, collect the foam. Boil for 15 minutes, cool.
Add peeled walnut kernels to the jam. Stir, cook after boiling for another 30 minutes. If desired, add 1 tsp at the end. citric acid or squeeze the juice from one citrus.
Pour the plum jam with nuts into sterile jars, leave until completely cool, then transfer to a cool place.
All of these jam recipes can be used for both dark and yellow and red varieties of plums, but the taste and color of each delicacy will be different.
Plum jam is a godsend for chefs. It can be used to make sauces, but is mostly used in confectionery art. Incredible creams are made from it, impregnation for cakes is made, filled with it. bakery products. It always turns out to have an amazing taste, although it is very high in calories. If you are a lover of baked goods, fruit treats, then we will share with you different original recipes plum jam for the winter. You'll be surprised how versatile a simple plum jam can be if you add a few extra ingredients.
Jam is always high-calorie product, which, when consumed in excess, is deposited in extra pounds on our waist and hips.
But this does not mean at all that such a delicacy cannot be useful. For example, plum jam is very beneficial to the human body, after all:
- it contains essential for good digestion and metabolism alimentary fiber and minerals, thanks to which people who want to lose weight actively lose weight, acquiring a fit and slender figure;
- people with problems associated with bowel movements and the urinary system can quickly recover if they eat plum jam in moderation;
- those with problems with blood vessels and heart function should definitely eat at least a spoonful of plum jam a day, because it helps strengthen the walls of blood vessels and improve blood circulation;
- plum jam strengthens nervous system and stabilizes blood pressure.
- For those diagnosed with diabetes.
- For those who suffer from the most advanced forms of obesity (after all, 100 g of product contains 288 calories).
- For children who have not yet fully developed digestive system. Some gastrointestinal organs may malfunction if you feed plum jam to a small child.
There are a lot of options for making plum jam. The surprising fact is that during the cooking process you can use some ingredients in the quantities in which you yourself consider necessary. For example, the proportion of sugar can be minimal if you do not want the treat to be too sweet, and vice versa. We have prepared for you a selection of the most delicious recipes plum jam so that you have time to stock up on it for the coming winter.
Simple plum jam for the winter
Let's start with a description classic recipe pitted plum jam for the winter. It is very easy to prepare, and probably every housewife has already encountered it in her practice. But we will still mention it, because all other variations of jam that we will talk about in this article will be prepared on its basis.
So, how to cook classic plum jam:
- Take 1 kg of plums. It is advisable to select a variety where the seed can be removed very easily. After you remove all the seeds from the fruit, cut the pulp into slices and place in a deep bowl.
- Cover the plums with sugar. This recipe recommends adding 1 kg of this ingredient, but remember that the amount may vary depending on your personal taste preferences.
- After mixing the plums with sugar, pour in another 1/2 tbsp. water. Cover everything with gauze and set the plums aside in a warm place overnight. During this time, she should let out the juice.
- In the morning, place a bowl of plums over medium heat. The plums should boil for 40 minutes. Checking the readiness of the jam is quite simple - take a drop of sweetness and drop it on a plate. If it spreads, then the jam still needs to boil down, although, as a rule, due to the high pectin content, plums boil down and thicken quite quickly.
- Sprinkle ready-made jam into jars that must first be well sterilized, and then roll them up with lids.
Using exactly the same recipe you can make jam from yellow plums, or from red.
Plum jam with pits for the winter
Plum jam with pits is prepared much less frequently by housewives, because in winter it is not very convenient to use - you have to constantly remove inedible ingredients from the sweetness. However, it is worth noting that the seed gives plum jam a special taste and aroma. We advise you to prepare at least one jar of this delicacy for this winter just to compare the tastes. You will be pleasantly surprised.
How to cook this version of plum jam for the winter:
- Take 1 kg of black or red plums. Be sure to sort through them, removing all rotten fruits, peel them from the stalks, wash and dry.
- After this, you need to prepare 2 identical bowls of water in depth. Only one bowl should contain hot water and the other should have ice water. You need to first lower the drains for 5 minutes. into hot water and then move them using a slotted spoon into ice water for the same time.
- Remove the plums from the bowl and dry them on a paper towel.
- Separately, cook the sugar syrup - dissolve 1.2 kg of sugar in 1.5 liters of water. You need to immerse the prepared plums in it and leave them there for 3 hours.
- After the specified time, put the plums in syrup on the fire and cook for 40 minutes. You need to do 4 such approaches (an interval of 2 hours should be maintained between each).
- When the delicacy is cooked, you just need to pour it into sterilized jars (necessarily hot), and then take it to the cellar, where they should be stored until winter or even longer.
Pyatiminutka plum jam for the winter
Despite the fact that this jam is called “Five Minute”, this does not mean that it is prepared in just 5 minutes. It got this name because it takes 5 minutes to cook. in several doses at very long intervals. If you are interested detailed instructions for preparing such jam, we will present it for you below:
- The first 3 points of your actions should be exactly the same as we described in the previous recipe.
- After you dry the blanched plums (in this recipe we will also use 1 kg of fruit), they need to be carefully pricked on all sides with a fork. You also need to make a cut on either side of the fruit with a knife to remove the seed.
- Place the pitted plums in a bowl and pour 500 ml of them. hot water, in which they were blanched, and add 750 g of sugar. Cover the plums with gauze at this stage and set them aside for 5 hours to allow the fruit to release its juice.
- After the specified time, place the bowl of plums on the stove and bring everything to a boil. Please note that according to this recipe, the plums should boil for no more than 5 minutes. Repeat this process 5 times, only there should be an interval of 5 hours between each boil.
- After the last cooking, pour the jam into jars, which must be sterilized.
Plum jam with cocoa for the winter
If you are looking unusual way How to make plum jam for the winter, then this recipe is for you. Even the most picky gourmet with a sweet tooth will be delighted with the resulting delicacy. We will combine plums with aromatic cocoa, butter and peanuts. Agree that it already sounds delicious!
So, how to cook this unusual jam from plum:
- Take 500 g of ripe plums. You can use any plums in this recipe, but we recommend using black or red ones to get a beautiful jam color. Wash the fruit, remove the seeds, and then be sure to chop it. For this purpose, you can use either a meat grinder or a blender.
- In a separate container you need to combine 250 g of sugar, 100 g of peanuts, crushed into flour in any convenient way, and 30 g of cocoa.
- Mix the plum pulp with the cocoa and peanut mixture, and then place everything on the stove. When the jam starts to boil, add 30 g of butter. From now on, you need to stir the sweetness all the time so that no lumps form in it.
- After 2 hours—that’s exactly how long it takes to make this jam—turn off the stove and pour the jam into sterilized jars.
Plum jam for the winter with nuts and cognac
Plum jam has an unusual aroma, to which cognac and walnuts fried in a frying pan are added during the preparation process. To prepare it, you just need to follow a few simple steps:
- Take 1 kg of plums. You need to prepare them - wash, dry and remove the seeds from them.
- Next you need to prepare the walnuts. You will need 250 g of this ingredient. Nuts need to be chopped in any convenient way (as a rule, housewives do this with a knife, but if you are the happy owner of a food processor, then your task becomes several times easier).
- You need to fry the nut grains in a hot frying pan. As soon as they begin to emit a characteristic aroma, remove them from the heat and mix with 1 kg of sugar and plums.
- Place the bowl of jam on the stove. As soon as the jam boils, add 3 tbsp. cognac, stir it and put it back to boil.
- After the jam boils again, remove it from the stove and pour it into prepared (sterilized) jars.
Plum and orange jam for the winter
This recipe is special because orange is not used as one of the main ingredients, but only as an additive to give the delicacy a citrus aroma that adds freshness to the sweet, cloying jam.
How to cook this version of plum jam:
- First, as usual, 1 kg of plums is prepared. Be sure to remove seeds from fruits.
- Immediately add 3 tablespoons of plum pulp. sugar, cover with gauze and set aside for 3-4 hours in a warm place. During this time, the plums should release juice.
- Meanwhile, you need to peel the zest from 1 orange with a knife. It needs to be added to the plum pulp before you put the jam on the fire.
- Let the sweetness cook. It should boil for 30 minutes. This is enough for the sweetness to be edible.
- Remove from jam orange zest and then pour it into jars, which again need to be sterilized.
Plum jam with apples for the winter
Apple and plum jam is a real medicine that you can use to save yourself from colds and runny nose in winter. It’s quite simple to prepare, the main thing is to stick to it. correct sequence actions, which we will outline for you in detail below:
- Take 600 g of plums and 400 g of apples (it is advisable to use sweet varieties of fruit). They need to be peeled and pitted. You can immediately chop them into pieces and put them in one deep bowl so that they release the juice.
- Cook sugar syrup based on 250 ml of water and 750 g of sugar. You need to pour it over the fruit and then leave it for 3 hours.
- After the specified time, add freshly squeezed lemon juice (you only need to use 1/2 lemon) and a cinnamon stick (some people use cardamom instead of cinnamon) to the fruit.
- Place the jam mixture on the stove and cook it for 20 minutes. All this time the jam should boil. Repeat this procedure at least three times. You should end up with a very thick mass, similar to jam.
- Spill apple and plum jam into jars and put them in the cellar for storage.
Plum and apricot jam for the winter
Apricots and plums go very well together in taste. These fruits make excellent jam or preserves. The main thing is to properly prepare the fruits for cooking and further canning. What you need to do to get an apricot-plum delicacy:
- Take 1 kg of apricots and plums. All fruits must be ripe, without rot or dents. You need to remove the seeds from them by making a cut with a knife on each fruit.
- Place the prepared pulp of plums and apricots in one bowl, fill it with 150 ml of water and place over medium heat to simmer. Fruits can cook for 30-60 minutes. The time it takes for them to soften will depend on the ripeness of your apricots and plums.
- The resulting pulp will need to be cooled a little and then crushed with a blender. If you don’t have such a kitchen appliance, then simply grind the fruit through a sieve. Of course, it will take longer, but the effect will be the same.
- The apricot pulp and plums need to be put on fire, only 5 g of citric acid must be added to it in advance.
- After the apricot-plum jam boils, add 1 kg of sugar and continue cooking until the jam has completely thickened. Once you achieve the consistency you want, remove the jam from the heat and pour into sterilized jars.
Delicious jam for the winter from plums and pears
Pear can also be used as additional ingredient for making plum jam. Just don't use durum varieties. You need to choose fruits that are juicy, soft and aromatic.
In order for you to get a quality delicacy for the winter, you need:
- Take 500 g of fruits, wash them and remove seeds and cores. We immediately recommend cutting the plums and pears into slices.
- First we cook the plums. Fill them with 50 ml of water and put on fire. Once they boil, add the pears.
- Wait until the pear-plum mixture boils, and then pour 1.1 kg of sugar into it.
- After 5 min. The sugar will already completely dissolve in the jam. You just need to carefully remove the foam from it, mix it, and then pour it into sterilized jars.
Plum and strawberry jam
It always tastes amazingly sweet if it contains strawberries. This juicy and fragrant berry Can also be used to make plum jam.
What you need to do to prepare this delicacy:
- Take 1 kg strawberries, clean them from the tails, wash them well, and then cut them into halves and leave them in a bowl overnight so that the strawberries release their juice.
- In the morning, boil 2 kg of pitted plums. You need to ensure that the fruit becomes soft and completely boiled.
- When you achieve the desired state of the plums, crush them with a potato masher or through a sieve.
- After this, pour sugar into the plums, mix everything and put on fire. Let the plums boil for 15 minutes.
- After the specified time, strawberries are poured into the plums. Now the jam can be cooked as long as you like. The main thing is that the strawberries are boiled, and how thick you want the sweetness to be is up to you.
Raw plum jam
The simplest, but at the same time the most useful way When preparing plum jam, do not cook it at all. You can, using only plums and sugar, in literally 30 minutes. time to make an excellent spread for bread, which can be perfectly stored in the refrigerator and not spoil.
How to make this plum jam:
- Take 1 kg of plums (here it doesn’t matter what type of fruit you choose, the main thing is that they are ripe and without rot).
- Remove the seeds from each fruit. To do this, you can use a regular pencil.
- After this, grind the plums with a blender (it is recommended to use this particular kitchen appliance to obtain homogeneous mass from plums).
- Pour 2 kg of sugar into the puree and leave the jam for 10 minutes until the sugar is completely dissolved. Mix everything and then pour the jam into jars. This sweetness can be stored in the refrigerator and eaten immediately, or rolled into jars.
Red plum jam with chocolate for the winter
Those with a sweet tooth will definitely love plum and chocolate jam. It turns out so delicious dessert, which you can eat straight from the spoon without stopping. No one can resist the smell and taste of plum chocolate jam.
To prepare this exquisite confiture, you will need:
- Take 500 g of plums. Wash the fruits, peel them from seeds and cut them into slices.
- Pour water over the fruits so that it completely covers them, and set them to simmer over low heat.
- After the plums boil, add 1 kg of sugar to them. After 15 minutes, after the jam boils again, pour in 100 g of dark chocolate melted in a water bath.
- After 20 minutes, once the plums and chocolate have boiled, you can remove the jam from the stove and pour it into jars for preservation.
Plum jam with cinnamon for the winter
If you are looking for an option for making plum jam in slices for the winter, you can use the recipe below, in which plums are complemented by aromatic cinnamon.
What you need to do to make a wonderful delicacy:
- Take 1 kg of plums. Cut them in half to get nice, uniform slices. Remove seeds and stems.
- Cover the plums with sugar. Cover them with gauze and leave them in a cool place for 4 hours. During this time, the fruits will release juice.
- Place the plums on the stove. Boil them for 15 minutes, and then remove them from the heat and cool in the refrigerator for 12 hours. After this, you need to repeat the cooking one more time.
- After the jam boils a second time, add 1 tsp. cinnamon and stir it.
- When hot, the jam is poured into jars and preserved.
Plum and rum raisin jam
There are seasons when the plum harvest is not very good - unripe, unsweetened. But this does not mean that you can simply let the drains disappear. You can still make jam from them according to the recipe below:
- Take 100 g of beautiful golden raisins, pour boiling water over it and pour in 100 ml of rum (you can use any other alcohol - cognac, whiskey). Place the raisins in the refrigerator overnight (if you don’t have that much time, it will be enough if the raisins stand there for 4 hours).
- Prepare 1.5 kg of plums (it is better to use black plums for this recipe). Cut them in half, remove the seeds and remove the stems.
- Squeeze the juice from 1 lemon and 1 orange, peel the zest from them. Mix all this, add a little water, 100 g of sugar and 300 g of flower honey. Put this syrup on the fire, bring it to a boil, and then add raisins and plums to it.
- The raisin jam should be cooked for 60 minutes until it thickens well.
Plum jam with thyme and bergamot
Not every housewife will decide to move away from everyone traditional ways cooking plum jam to use unusual seasonings as the main spices. We will share with you very interesting recipe plum jam, to which thyme and bergamot are added:
- Take 1 kg of black plums. Remove the seeds and stalks from them, grind their pulp in a blender to make a puree.
- Press 3 cloves of garlic through a press. Add garlic preparation to the resulting plum puree.
- Add 3 tbsp to the plums as well. salt, 400 g brown sugar, 100 ml balsamic vinegar, a stalk of lemon thyme and 3 leaves of bergamot.
- Place the resulting mixture in an oven preheated to 150° for 90 minutes.
- After the specified time, remove the jam from the oven and add 2 tbsp. pink pepper peas, 1 tbsp. paprika and 1 tsp. black ground pepper. After this, return the jam to the oven for 15 minutes.
- While the jam is being prepared, dilute 1.5 tbsp according to the instructions. agar-agar, and then mix it into the plum jam. Mix the treat and pour it into jars.
Plum jam without sugar for the winter
If you are one of the people to avoid large quantity sugar in your diet, then you need a corresponding recipe for plum jam. We have selected this one for you.
To make a sugar-free plum treat, you need:
- Take 1 kg of yellow plums, remove seeds and stems.
- Add 150 ml of water to the prepared plum pulp and let everything simmer over low heat (this process will take you 30 minutes).
- When the plums are boiled, cool them and grind the pulp with a blender to make a puree.
- Add 1 tsp to the puree. citric acid, mix everything, and then put the jam on the fire. Cook them for 2 hours until the mixture thickens.
- After this, the hot jam is poured into jars and preserved.
As you can see, you can make an exquisite sweet from plums, which will be useful in winter not only for drinking tea with it or enjoying baked goods filled with this jam. The delicacy can also be used in medicinal purposes, because plums contain a lot of substances and vitamins that are retained in the fruit even after heat treatment.
Video: “Healthy plum jam”
