Siberian plum jam for the winter recipes. How to cook plum jam

19.10.2019

Hello guests and blog subscribers!

Today we will learn how to cook pitted plum jam. Surprised? Completely forgot about him, twirled. But the season of this berry is in full swing, and someone is already ending. Tell me, do you like this delicacy? Oh yeah! And I also prefer to prepare it for future use in order to enjoy a cool taste and aroma on a cold winter evening.

Usually in our family such a treat is made in large quantities, so several are used at once. simple recipes. I also like to add other fruits or berries and even walnuts to make it look royal.

I know that there are other recipes for chocolate plum jam - and it's insanely delicious. This year she has already made such a masterpiece and it came out even thicker. It turned out what I needed, my people liked it so much that there is not a spoon in the refrigerator anymore.

There are a lot of varieties of plums, the most common is black (blue) or white. However, blanks are also made from yellow berries, using wild or garden cherry plum. In any case, it comes out great. And immediately a childish riddle comes to mind. Remember how they said: "Blue uniform, yellow lining, and sweet in the middle."

I hope that with this selection you will undoubtedly succeed and you will definitely arrange fun gatherings with friends or relatives. Agree it's great when there is something to treat. And besides all this, you can generally arrange an evening of tastings, put various treats in several vases, for example, jam, or, and then sit and guess. I think that no one will get tired of such an 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 to create.

Let's start in order with the most famous option that everyone loves. And in most cases, they cook according to it. Although you can cook for five minutes, because it is faster and healthier. You will need any homemade plum, any variety, blue or yellow for example. And there, what will be your flight of fancy, then 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 clear to everyone and even beginners. This method of cooking is interesting in that the seeds are removed from the berries, but not thrown away, they are split and the nucleoli are used. Yes, this is such a waste-free production.

But, if you have very little time, then you can add walnuts, peanuts, or do without any additives.

A royal dessert with just such ingredients, isn't it? So, think for yourself, as you please, and do so. In any case, the treat will come out chic, and with this instruction and in general you will figure it out in no time.

We will need:

plum firm and not overripe - 1 kg
granulated sugar - 3 tbsp.
lemon juice - 1 tbsp

Stages:

1. Take the "funny balls" and rinse them in running water. Then blot them with a paper towel.

2. Using a sharp knife, cut each plum in half, and at the same time carefully remove the stone.

3. To extract the juice, mix 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, with the help of a hammer, splits your bones and takes out the nucleoli from them.

5. As soon as the time is up, put the bowl with the plum on the stove to boil, as the mass begins to boil, reduce the heat and simmer while 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 remove it in jars and twist the lids tightly and tightly.

Be sure to sterilize glassware and lids in your favorite way.

Keep such a treat for a long time if you cook it correctly and put it in a cool, not sunny place. Good luck!

How to cook thick pitted plum jam

I think that in addition to the desired consistency, you still always want such a result so that the jam turns out to be more fortified. I propose this time to add ginger, which will help in the winter to cope with infectious and viral diseases. Eat a couple of spoons and all the ailment, as if by hand.

Ginger will be used grated, you can add a little more or less. See how much you love him. In addition to everything, for spices, you can also add cloves or cinnamon, it will also come out an excellent combination.

The cooking technology is different from the previous one. As you can see, there is water in the composition, which means that sugar syrup will turn out, and the plum will boil in its 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, with the processing of berries, wash them. And then, either with your hands, if it is convenient to do this, or with a knife, open the berries into halves. Take out the bone.

2. Slice the fruit, but do not grind too much.

3. It is better to grate ginger on a fine grater, so it will better give its flavor.

4. Put sugar in a saucepan, pour in water, grated ginger and the ready-made chopped berries themselves. Turn on the stove and bring the mixture to a boil. Do not make the fire too strong, but rather set the stove to medium mode. Cook for half an hour, or a little longer, depending on what consistency you are pursuing.

In any case, after cooling, any berry jam becomes thicker.

Pour hot into clean glass bottles and seal iron lids. As you can see, the mixture came out puree, and very attractive. Similar to jam or confiture. All because the plum was cut into pieces. Bon Appetit!

Plum Five Minute - You'll Lick Your Fingers Recipe

I think it's right sweet dessert you can give a try and little rascals. Let them taste and rate.

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 the convenience of washing fruits, take a colander. Rinse fruit in it.

2. As you might have guessed, cut the berries in half. And eat the bones.

3. Now pour the prepared products with ordinary raw water and bring the mass to a boil. So that the plum begins to give its own juice. Put sugar and stir in this sweet caramel.

4. Now the most important thing, cook for 5 minutes over medium heat, and then turn 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 with slices and walnuts

Oh my god what a miracle! Yes, it’s just divine, what you say and you won’t find words. You can only imagine the taste of this treat. And if you try it at least once, you won’t be able to tear yourself away at all, in years everything will disappear from the jar. You will have to lick your fingers and ask for more supplements. But, of course, it's good when everything is in moderation.

Of course, you should tinker with it, it is cooked for three days, but it's worth it. Well, take my word for it. And to make it easier for you to understand everything, I suggest watching one movie from the YouTube channel and learning this culinary art together with Nadezhda.

Thick pitted jam from yellow plums (cherry plum) - the most delicious recipe

I didn’t think at all that cherry plum is a plum, I thought this name refers to something else, but as it turned out, I was wrong. In general, besides this berry, grapes also turned out to be at hand, I decided to combine these two components together. But, if you do not have it, then do not be discouraged, just do not add it here.

Take the proportions of berries 1 to 1. And the same amount of sugar, in the same ratio, that is, 1 kg of fruit in general accounts for 1 kg of sugar.

But, of course, it’s better if you get it, because just imagine how beautiful it is when two flavors of summer and two colors, yellow and green, are combined in one dish at once.

We will need:

grapes (preferably seedless) - 500 g
yellow cherry plum - 500 g
sugar - 1 kg

Stages:

1. Take grapes and cherry plum, rinse and remove the bones from both ingredients, if any. Cherry plum is recommended to be cut into slices. Sprinkle with sugar, wow, I would not have resisted and would have screwed up a couple of spoons. I did it, how about you?

2. Stir and let the berries stand in their own juice, the sugar grains will gradually begin to dissolve themselves. Well, then I think you yourself already know what to do with them. Put the cup on the stove and let the mass boil over low heat. As soon as all the foam is removed, turn it off immediately. Let cool to room temperature. Then repeat the procedure one more time and, while hot, disassemble the sweet food into jars.

3. These funny blanks await you at the exit. You can even take it with you as a gift when you go to visit. Keep such a charm on an insulated balcony during the cold season or in the cellar. Bon Appetit!

Delicious jam from apples and plums for the winter (recipe in a slow cooker)

Do you want the treat to come out even more tender and have a sour note? Then at the very peak of autumn, when you already have your ranetki or garden apples, you can easily cook for example). And of course, cook jam from these two fruits. Yes, not simple, but in a miracle device called a slow cooker.

In it, the whole process is certainly faster, and the bowl itself allows you to do it in large quantities. After all, her sides are high. The main thing is to determine the desired mode and you will not keep yourself waiting, once and everything is ready. Let's get on with 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, ponytails, seeds or bones.

2. Now take the granulated sugar and mix it with the ingredients. Leave the bowl warm for 9 hours so that the sugar is almost all melted.

And if you want spice, you can add another 1 tablespoon of lemon juice here or use lime juice.

3. After the fruits have given their juice and soaked, mixed their charms completely in one bowl, transfer the mixture to the slow cooker. Close the lid and select the correct mode, this is Extinguish. Set the temperature to 20 minutes.

After the specified time, turn off the appliance and let the mass 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 this for sure yet, or maybe you tried it, but didn’t understand that such a creation can be cooked right at home. Such a chocolate yummy has a creamy texture and generally resembles Nutella to many. 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 the gourmet will come out, well, hold on!

We will need:

Plum - 0.5 kg (weight is indicated without pits)
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, while removing the seeds from inside.

2. After that, take a meat grinder or blender and make a puree or a porridge-like mixture, so to speak.

3. Now place this plum jam in a multicooker cup or place on the stove. If you use a slow cooker, then select the Quenching mode and cook for 20 minutes, and if you use a stove, then also cook for about 20 minutes after active bubbling.

In the meantime, sterilize the dishes in which you will put the blanks.

4. Take a cup and pour sugar and cocoa powder into it. Stir. Grind the nuts not very finely, but not coarsely.

5. As soon as the multitool rings, open the lid, pour out the chocolate mixture and keep stirring until a homogeneous consistency. Then again on the Simmer mode, cook for 5 minutes (or do this procedure on the stove).

After the required time has elapsed, add ground nuts and stir.

6. Next, add a piece of butter at room temperature. It is it that will give a certain fat content in this dish and that special consistency that everyone is chasing. Stir and wait for it to melt completely. Place in clean jars and cover with lids.

7. Keep such a charm strictly in the refrigerator, it won’t stay there for a long time, it will be eaten faster than you think!

How to 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, well, this is not possible to achieve, as I understand it. Didn't find anything like it.

A feature of this recipe is that the plum will be peeled in it, that is, it will be without a skin.

An orange is taken here, from which you will need pulp and zest. Imagine how fragrant and cool 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 from it along with the seeds.

2. Pour boiling water over the orange, and then grate the zest on a fine grater.

3. Chop the pulp of an orange into small pieces, and remove those white streaks that are always there.

4. Combine all the ingredients obtained in one container, add granulated sugar and leave for 1-2 hours until the juice is released.

5. Next, put the pan on the stove, select the maximum heat and simmer until active seething, then select the medium stove mode and continue cooking for 15 minutes. Turn off and leave to stand and sweat until the mass has completely cooled.

Boil in 2 passes, that is, after the jam has cooled down, put it on the stove again and cook for 15 minutes, after boiling over medium heat.

6. And immediately, in a form that has not yet cooled down, distribute into jars, tighten the lids. Do not 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 suddenly 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 culinary business, but still want to please their loved ones and relatives.

I propose to boil the berries in sugar syrup. It will turn out very cool, you will get as if caramel, in which the real “beauty” bathes. Isn't it the original presentation?

I'm shocked! And most importantly, this masterpiece is cooked in the oven, and not on the stove or pan.

We will need:

plum or cherry plum - 0.5 kg
granulated sugar - 6-7 tbsp
vegetable oil - 2 tbsp

Stages:

1. So, sort out the berries, discard the fruits that are too soft and unsuitable for food. Wash and cut into halves, while removing the bones.

Pour into a ceramic mold vegetable oil without smell. And then sprinkle it with sugar in a thin layer. Lay out the plum halves, skin side down. And dust again with sugar.

2. Now put the mold in the oven and bake for 40 minutes, the temperature should be 180 degrees.

3. After that, pull out and close the workpiece hermetically. Wrap under a blanket, let it cool completely and take it to the cellar after 24 hours.

Homemade pitted 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 such 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, that any beginner can handle this task. Boil it without pits, because it’s still more reliable, and you don’t have to worry that acid will be released, which can only harm your health. Well, if you still don’t want it, then expect my next new article on this topic.

Good luck to everyone and see you soon! Have time, because soon ... it will already be a severe cold. Bye everyone!

Plum tree fruits go well with many spices, fruits or citrus fruits. By mixing ordinary products, the taste of plum jam can be diversified - 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 during heat treatment and will evenly absorb sugar syrup.
When brewed small plums whole, 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 a thin skin should be boiled in several bookmarks, before each of which they should 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 a 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 cook plum jam, you only need fruits, sugar and a little ordinary water (preferably filtered). Preparing a delicacy is simple and does not take much time:

Whole dense plums are taken, without any kind of damage.
washed under cold water, the bones are taken out.
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 are 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 a 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.
Folding the product fruit tree in a blender or scroll through a meat grinder to end up with a 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 all the allotted time, pitted plum jam with chocolate can be twisted 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 is suitable for those who love sweets, but at the same time consider the calorie content of products. You can prepare dietary jam from pitted plums for the winter 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.
Cut the lemon into 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 a minimum number of ingredients: the 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 if desired. 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 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 for the winter are ready!

Homemade Yellow Plum with Oranges and Apples

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

ripe yellow plums 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 amount of homemade jam products for the winter, 1 liter is obtained. 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 at room temperature, and then put it in the pantry.

Video:

Plum is a very tasty fruit that both children and adults like, but plum jam causes even more love, as its aroma reminds of summer, and light sourness emphasizes the unique taste. Many housewives cook delicacy in liters from year to year, but sometimes it turns out to be unsuccessful, so questions arise about what was done wrong, how best to make plum jam, what are their benefits and whether they can be eaten with saucers, or even jars .

The subtleties of making plum jam

Plum jam can be prepared from different varieties, and in each case a delicacy that is unique in taste is obtained. Not every housewife, even using a simple plum jam recipe, will be able to make it perfectly, because there are a lot of subtleties that only experienced craftsmen know about. But this does not mean at all that it is impossible to learn how to cook the perfect dessert, which will hardly survive until winter, and not because the cooking process is disrupted, but because the taste of plum jam will be unsurpassed.

What varieties of plums to choose for jam?

Harvesting plums for the winter, the recipes of which are presented above, can be both from ripe fruits and from unripe ones. It is only important that all fruits are of the same degree of maturity. The most common varieties used to make jam include:

cherry plum;
Mirabel;
Hungarian;
Greengage.

How to cook plums for jam?

Plums are among those berries that must be blanched before making jam. So they are better saturated with syrup, while retaining their shape. But this applies only to those cases when the recipe involves jam from whole fruits with stones.

So, before making jam, it is necessary to select the fruits, rinse them well, remove dented or rotten plums. Be sure to remove the stems. If the recipe involves the removal of stones, then the plums can be cut in half or quarters and start cooking jam.

Whole fruits are dipped in water before cooking. hot water with a temperature of about 80 degrees. For small fruits, a treatment lasting 3-4 minutes is enough, for larger ones, with a thick skin or immature - 5-6 minutes. So the skin will become soft, a wax coating will come off it, which prevents the penetration of the syrup. For a greater effect, plums are recommended to be pierced or cut along the furrow before cooking.

How much sugar do you need to make plum jam?

Exists different recipes plum jam, for each of which the amount of sugar is different. For example, for plum jam in its own juice per kilogram of fruit, only 300-400 grams of sugar is enough. But for such a recipe, sweet and ripe varieties are needed so that a strongly pronounced sourness does not prevail.

The classic ratio of plums and sugar is 1:1. This jam is moderately thick and fully reveals the aroma and taste of the fruit.

There are cooking options in which up to 1.5 kg of sugar is required per kilogram of plums. Such recipes are good for unripe fruits to get rid of acid and extend the life of the jam for the winter.

How to understand that plum jam is ready?

Each recipe describes the required time for the heat treatment of plum jam, but for greater certainty, two rules should be followed. First, if you drop on flat surface a drop of jam, while it will not spread, but will curl up into an even hemisphere, which means that the delicacy is ready for harvesting for the winter.

Secondly, plums after heat treatment at the stage of readiness lose their color, becoming translucent. True, this can only be noticed when using recipes with chopped slices. The skin of the fruit remains dense and rich in color.

Why does plum jam turn out to be liquid?

Many beginners and experienced housewives are wondering how to cook a thick jam from plums. Such interest is due to the fact that often the delicacy turns out to be excessively liquid, so you have to look for ways to eliminate this drawback. There are several reasons why plum jam is runny.

Plenty of water. If an excess amount of water was added during the cooking process, you can pour the syrup, boil it separately to the required density, and then add it to the remaining jam and roll it up for the winter. In this case, one should adhere to the rule: when cooking, the syrup only slightly covers the fruits.
Forgot to take off the first foam. In this case, boil the jam for 10 minutes, remove from heat, cool to room temperature, and only then proceed to further cooking cycles.
Overripe fruits. Too ripe fruits are watery, so they add excess liquid to the syrup. To eliminate this defect, you will have to add nuts, apples or dried fruits ground in a meat grinder to the jam.
Wrong sort of plums. Often, to the question: why plum jam does not thicken, the answer is very simple. How watery the jam will turn out depends on the type of plum. As a rule, yellow plums are more juicy, and blue fruits make a thick jam.

Why is plum jam bitter?

Often, when preparing plum jam, a bitter aftertaste appears in the finished product. There may be two reasons for this. First of all, some varieties, such as blackthorn plum, give a slight bitterness, which only adds spice to the jam. To some, this taste seems to be the most pleasant.

Another reason may be that the jam is made with bones. This is especially evident when the workpiece is in excess of the permissible shelf life, as a result of which the seeds emit hydrocyanic acid, which cannot be eaten.

Why does plum jam knit?

Blackthorn plum is the only plum variety that is highly knit when processed into jam. For some, this is not a big problem, since the valuable properties of such a dessert are very high. For others, this is a real problem, so they are looking for a way to correct the oversight. Alternatively, you can mix jam with plums yellow color, as they are sweeter, or add other fruits, but always ripe and with a pronounced taste.

Jam from unripe fruits can also be knitted if little sugar was used in the cooking process. Such jam can be saved either with the addition of other fruits and berries, or with a large amount of syrup.

Why is plum jam sour?

Plum jam, especially from blue fruits, always gives a specific sourness, but sometimes the dessert turns out so sour that it is impossible to eat it. This happens if an insufficient amount of sugar is indicated in the recipe or unripe fruits were selected as the basis. For unripe plums, it is recommended to increase the concentration of sugar in a ratio of 1:1.5.

What goes with plum jam?

Plum jam at home (the photo can be found in the recipes) is prepared with various additives. The most popular plum fruits are apples or pears. They will give density to jam made from juicy fruits, for example, from cherry plum. Also, yellow plum is combined with orange or lemon slices. Citrus fruits will make the delicacy thicker and give a specific sourness.

You can’t eat plum kernels, but to diversify the jam made with slices, you can add walnuts to it. Also popular when harvesting for the winter are cinnamon or cocoa. Each housewife will choose the most delicious recipe for herself, which will be appreciated by the household.

What is useful and harmful in plum jam?

Plum jam is often found on the table of most families, but not everyone knows about the qualities of this delicacy. Along with the benefits, there are also limitations for receiving the workpiece, which everyone should be aware of. In addition, having studied the properties of jam, you can fight diseases even at the stage of their initial appearance, which makes recovery faster.

Useful properties of plum jam

Plum jam contains a large number of useful substances, including:

alimentary fiber;
zinc;
calcium;
magnesium;
sulfur;
potassium;
B vitamins;
vitamin C;
folic acid;
vitamin E

Plum jam has a beneficial effect on the body. It is good because it speeds up the metabolism, so it is allowed even with obesity. In addition, the delicacy removes cholesterol and toxins, which is also important for cleansing the body.

Another valuable property of plum jam is its laxative and diuretic effect. In this regard, dessert should be consumed for problems with the intestines and kidneys. True, with kidney failure, dessert will only aggravate the situation.

Hypertensive patients should also take note of jam from plums, since the elements included in its composition purify the blood, strengthen the walls of blood vessels and prevent the formation of blood clots. And in addition, plum jam is an excellent dope for the nervous system.

Harmful properties of plum jam

Plum jam - very useful product, so the only restriction on its use is diabetes. This is due to the fact that the fruits themselves contain a large amount of fructose and glucose in their composition, while they are boiled in syrup, where the level of sucrose for diabetics goes off scale. People who are struggling with excess weight should also limit themselves to the portion of jam eaten, but a couple of spoons will only benefit.

How many calories are in plum jam?

Many people watch their figure and constantly count calories. Sugar-containing foods contain a lot of carbohydrates, which is why they are energetically saturated, but sometimes it is impossible to refuse jam from plums, so there will be no harm in pampering yourself with a teaspoon. So, the calorie content of jam from plums per 100 grams is 288 kcal, and a teaspoon is 20.2 kcal.

Is it possible to plum jam with allergies?

Plum jam rarely causes allergic reaction, but, nevertheless, there are cases when the fruits of the Rosaceae family cause acute rejection. If the body does not accept peaches, apricots, cherries or nectarines, then the likelihood of an allergy to plums is very high. In addition, an allergy to plum jam is common in people who react to birch pollen.

Is it possible to make plum jam for a cold?

Not everyone knows that plum jam is recommended for colds. The treat works well as an antipyretic, so fruit drinks based on it or tea with a few tablespoons of jam will help in the fight against viruses. In addition, an abundance of vitamins will contribute to a speedy recovery and strengthen the immune system.

Is it possible to make plum jam with pancreatitis?

How to cook plum jam for pancreatitis and whether it can be eaten with pancreatic problems is not an easy question. Doctors are unambiguously inclined to believe that jam must be introduced into the diet, but there are a number of restrictions. Firstly, during the period of exacerbation of pancreatitis, one should refrain from plum jam and strictly follow the prescribed diet. Secondly, you need to eat a product prepared only from ripe, juicy and sweet fruits, mostly yellow ones. It is better if the plum is cut into slices, which will make the skin softer. Thirdly, you can not eat jam in large portions. A couple of tablespoons are acceptable per day.

Storage and processing of plum jam

Plum jam, a recipe for the winter of which is very popular, they want to keep longer so that winter time not just enjoy dessert, but also saturate the body with useful substances. True, not every jar survives to the cold, but the housewives should know under what conditions they will have to throw out the jam, and when it is still possible to save the work and priceless delicacy.

How to store plum jam?

Plum jam must be stored in a cool, dry place so that the jars are not exposed to sunlight. The temperature optimal for storage should be in the range of 10-15 degrees, without sharp fluctuations. high humidity will negatively affect metal covers, which, due to rust, will let air through.

How long does plum jam keep?

Pitted plum jam can be stored for up to three years. Known cases successful storage delicacies up to five or even seven years, but in such preparations there are no longer any valuable qualities, so you should not delay the shelf life.

Plum jam with pits has a shorter shelf life, because after a year and a half, hydrocyanic acid, which is a toxic substance, accumulates in the berry kernels. It is better to eat such jam up to one and a half years from the date of manufacture, but some argue that when the seeds are removed, the jam is edible and does not do any harm even after the specified period.

How to understand that plum jam is gone?

Plum jam (see above for a recipe with a photo for the winter) is considered spoiled in three cases:

when it ferments;
if mold has appeared;
with a pronounced bitter taste, not associated with a plum variety.

The fermentation process begins when the plum jam is undercooked or an insufficient amount of sugar is indicated in the recipe. The main reason is that the syrup is too thin, so the fruits begin to ferment. As a result, you can see bubbles and even foam on top of the jar.

The reason for the appearance of mold is improper storage of canned food. Perhaps the jar was dropped or hit, which broke the tightness of plum jam. The ingress of oxygen provokes the growth of fungi, which turn the delicacy into an unusable product.

When stored for a long time, plum pits can disintegrate or burst, causing hydrocyanic acid to get into the dessert and give it not only a bitter taste, but also dangerous properties that can lead to food poisoning.

What to do if plum jam is moldy?

Moldy plum jam does not have to be thrown away. If the product has been stored in this form for too long, it is worth considering the advisability of preserving it. Otherwise, just remove upper layer mold and boil the jam again, removing the foam that appears. To prevent the dessert from thickening too much, you can add syrup to it. If it’s still scary to eat a product affected by mold, jam can be put into baking.

What to do if plum jam fermented?

If plum jam has fermented, it is best to use it to make a homemade tincture. She gets a very mild taste, recipes for distillation can be found on the Internet. Another option is secondary heat treatment jams with added sugar. But in this case, the taste of the delicacy will differ from the primary ones.

When there are changes in life, you have to change your own habits. Often they relate to human nutrition. Many people love plum jam, but most do not even ask questions about whether jam is possible during pregnancy or how many spoons will not do harm little child. And only with the onset of change, such questions begin to bother, so you need to know the answers to them.

Is it possible to make plum jam during pregnancy?

Pregnancy is a unique period in nature, and every woman experiences it differently. There is a whole range of problems that can accompany an interesting situation, and plum jam in different situations will show up in a special way.

Using a simple recipe for plum jam, you can stock up not only on a delicacy for the winter, but also an excellent tool to combat toxicosis. The first trimester is often associated with a lack of appetite, as well as nausea and vomiting. These processes are explained by the release of toxins from female body. Plum jam will cope with this task in a more gentle and even pleasant way, so it is recommended to eat it both if you want to conceive a child to cleanse the body, and in the first months of pregnancy.

Another common problem of pregnant women is constipation and even hemorrhoids. Plum jam, due to the high concentration of fruits, has a laxative effect. At the same time, there will be no unwanted diarrhea from the dessert eaten, which is also not recommended when carrying a child.

Plum jam is a diuretic. It removes toxins and salts, as well as excess fluid from the body. Due to this property, the workpiece is recommended to be included in the diet with a tendency to edema, especially internal ones. In hot weather and last dates fluid retention in the limbs is a frequent occurrence, so plum jam should be a faithful companion. In addition, during pregnancy, cholesterol levels often rise, with which plum dessert will also cope with a bang.

Is it possible to make plum jam while breastfeeding?

Many mothers are concerned about the question of whether it is possible to make plum jam with breastfeeding. In moderation, you can, but you need to take into account a couple of nuances. Firstly, plum jam contains a lot of sugar, which sweetens breast milk. The baby may have a reaction in the form of hives, pimples or red spots with excessive use of treats. In this case, you will have to refrain from plum jam.

Secondly, most women experience problems with stools after childbirth, and recently born babies have colic and even constipation. Plum jam can help in both situations, as it weakens. For this reason, when asked if plum jam is possible for a nursing mother in the first month, most doctors tend to answer positively. The main thing is to introduce a new product gradually and use it at intervals of 2-3 days.

Is it possible for children to make plum jam?

Plum jam is one of those delicacies that can be introduced into the children's diet from the age of one, although many parents try to protect their children from sweets for up to three years. Of course, it is impossible to build a child's diet only on foods containing sugar, but it is not recommended to completely exclude it. Plum jam, along with apple jam, can be introduced earlier than others. It has a very mild effect, is easily absorbed by the stomach and normalizes the acid balance. In this regard, the dessert is useful for children, but at first not in its pure form.

For testing, it is recommended to add a teaspoon, for example, to porridge or tea. If the child does not have a reaction, although if there was an allergy, it would have manifested itself even at the moment when the mother tried plums for the first time during lactation, then later you can use the treat as an additive daily or once every couple of days. But you do not need to be allowed to eat a lot of jam from plums at a time, as they weaken, which can cause diarrhea in a child.

Surely you also noticed for yourself that at the mere mention of jam from plums, you immediately want to swallow - the body reacts simply to one mention of this amazingly tasty delicacy!
Rich in various vitamins, such as vitamin C, folic acid, pectins, P-active substances, carotene, riboflavin, a substance of high biological activity that we need for the normal functioning of life-supporting systems, and also contains iron. And all this wealth for our health nature presents us in the form of an incredibly tasty plum fruit!
Of course, we are trying our best to nourish our body with vitamins during the season, but this is clearly not enough, but if you stock up on them for the winter, it’s another matter, the body will thank us with good health. A great helper to us in this matter is homemade plum jam, some of the popular recipes of which we are pleased to present to you.
1 way
plums - 1000g, sugar - 1000g.
Recipe:
To prepare jam from plums according to the proposed method, plums with dense pulp are needed, we wash them and cut them into halves, remove the stones. From sugar and one glass of water, boil the syrup until it becomes light. Pour the washed and peeled plums into boiling syrup, mix them gently with a wooden spoon with a long handle.
You can mix and shake the basin several times, but this must be done with caution. After we have poured the plums into the boiling syrup, for some time we keep the basin with plum jam, the recipe of which we offer you, on the fire, but do not bring it to a boil, then turn off the fire and leave the jam for 5 hours.
Next, we put the enameled basin with plum jam on the fire again, bring to a boil, if you need jam with absolutely whole slices of plums, then drain the chilled syrup and bring it to a boil without plums. And only after the syrup boils, put them back into the boiling syrup, we carry out such actions four times, for the last, fourth time we cook the jam until cooked.
The readiness of plum jam is determined by the uniform distribution of plum slices throughout the volume of the syrup, they should not be on top. We lay out the finished hot jam in pre-prepared and washed jars.
2 way
plums - 1000g, sugar - 1000g.
Recipe:
By preparing jam in this way, you will have excellent plum jam for the winter as a great dessert for tea, and, if necessary, you can use whole, transparent plums as candied fruits.
So, we prick the prepared plums and lower them into boiling water, bring it to a boil again and keep the plums in boiling water for 4 minutes. After this procedure, we lower the plums into cold water and change it several times to completely cool the plums.
Next, we cook the syrup from sugar and a glass of water, if you want the syrup to be not so much, and the advantage of plums is felt in the plum jam, but if there is a clear lack of liquid, you will have to add some additional amount. Put the cooled plums into the boiling syrup, mix gently, and keep on fire to raise the dropped temperature, but do not bring the jam from the plums to a boil. We leave the jam for 6 hours, after which we repeat our previous steps three more times and for the fourth time we cook the jam until cooked, which we determine in the most accurate way using a technical thermometer.
Shortly before the plum jam is ready, put 4 g of citric acid into it. The boiling point of the finished jam should be 105-106 * C.
3 way
plums - 1000g, red currants - 500g, sugar - 1500g.
Recipe:
We wash the prepared plums, remove the seeds, add the red currant juice, previously prepared with a piece of gauze, in which we put the berries and squeeze the juice. Plums with currant juice, which will contribute to the rapid transformation of jam from plums, the recipe of which we offer you, into a jelly-like form, put on fire and boil for 10 minutes, then add sugar and cook for another 10 minutes.
Next, we lay out the hot jam in jars and cork as described above, put the jars with the lids down and cover them until they cool completely, after which we put them away for storage.
4 way
plums - 1000g, sugar - 600g.
Recipe:
When preparing jam according to this method, you will have a vitamin and very tasty treat, we cook jam from plums in one go and do not forget to remove the foam during cooking. As for the time spent on boiling plum jam, this method is the most economical, and you may well use it if you are short on time.
So, washed plums of a high degree of ripeness, we clean them from stones and pass through a blender or combine, add sugar to the mass and put on fire, not forgetting to put a fire divider on the burner. Continuously stirring the mass, bring it to a boil and reduce the heat, cook the jam for 30 minutes, in an enameled container, then lay it out in sterile jars and close with sterile lids.
We sterilize jars and lids on a pan with a metal lid with a hole in the middle, on which the jar is placed with the neck down and steamed. While filling the jar with jam, the metal lid is sterilized in boiling water for a few seconds.
5 way
plums - 1000g, sugar -600g.
Recipe:
We will need plums of very sweet varieties and their ripeness should be maximum, we wash the plums and pit them. Next, pour the plums with one glass of water and put on fire, cook them until completely softened so that the plum mass becomes homogeneous, then add sugar. Be sure to put a fire divider under the bottom of the enameled dish, which will protect our jam from burning. After stirring the mass with sugar, we continue to cook the jam, but on a very low heat, cook until, while stirring, the whole mass begins to lag behind the bottom of the dish in which the jam was cooked.
If desired, at the end of cooking, you can add chopped walnuts or almonds, as well as “complicate” the taste sensations by adding dried fruits passed through a meat grinder, such as figs or apricots. The delicacy obtained as a result of our efforts cannot be compared with any “purchased chemistry”, it is very tasty and also very healthy. Put the finished hot plum jam on a flat dish, moistening it with cold water beforehand, leveling the mass, take it out into the open air to dry, covering it with gauze.
When dried, we cut the mass into pieces of any shape and serve it to the table as a ready-made and amazingly tasty dessert, guests are always indescribably delighted with such a delicacy. By the way, this dessert is very well stored in boxes; for safety from moths, you can put a sprig of wormwood in a box.
Sincere tea parties with delicious plum jam!

Plum jam is always a magical, fragrant delicacy. Plum jam never ceases to amaze with its delicate taste and refined smell of velvety August - the harvest season. In the climate middle lane plum pleases not every year, but if it is born, then there is no end to abundance and the whole family has to collect it.

Plum is a fruit with a slightly peculiar, but very pleasant taste. And yet, many people choose jam between fresh plum and plum jam, because this is how the taste of the fruit is fully revealed, acquiring new notes. These recipes will help you enjoy plums for a long time.

Filled with the aromas of summer, plum jam is a delicious and traditional preparation for the winter for central Russia. There are a lot of cooking options, each housewife has her own secret. Recipes are passed down from generation to generation - from simple plum jam with and without pits, to gourmet ones with the addition of cinnamon, mint and even orange slices!

Pitted Plum Jam

This recipe can be considered traditional. Seedless plum jam is prepared technologically simply and quickly. For the speed he was nicknamed - the five-minute. For this reason, the recipe is most in demand among novice hostesses. The main advantage is that plum does not lose its vitamin properties during processing. For pitted plum jam, prepare:

Plums - 5 kilograms;
Sugar - 2.5 kilograms;
Vanillin - 1 tablespoon.

If you want the result to be not jam, but jam, then you should choose slightly unripe plums for cooking. After washing them and removing possible leaves, cut the plums into two parts. Remove the bones, and put the pulp in a deep bowl.

Sprinkle the plums with sugar and without mixing, leave somewhere for half a day. This must be done in order for the fruit to release all the liquid and, freed from moisture, to acquire a firmer pulp.

Transfer the plums to the pan and boldly put on the largest burner so that the sweet mixture boils faster. When this happens, reduce the throttle to the very small value and continue to cook for about five minutes.

Remove from stove and leave to cool. After that, again it is necessary to bring to a boil and immediately remove from heat. It is better to roll the finished jam from plums into jars of one and a half liters. On this “five-minute” is ready.

Light amber-yellow plum jam

Yellow plums have really amazing taste. And the beautiful, summer-like sunny coloring gives the sweets a magnificent look. Yellow plum jam has the consistency of real honey.

The cooking process ensures the preservation of the shape of the plum and does not destroy the vitamin complex of the berry. And thanks to the skin removed, the yellow plum jam simply melts on the tongue. But first things first, let's get ready:

Yellow plums - 3 kilograms;
Sugar - 2.4 kilograms.

In this recipe for yellow plum jam, an important condition for success is not only the removal of the stone, but also the skin. There is no reason to worry about the loss of time - the skin of the yellow plum is removed very easily, without unnecessary mechanical effort.

After preparing the fruit, put them in a saucepan and carefully mix with granulated sugar, being careful not to crush the pulp.

Make the gas small. Cook, stirring gently, until sugar dissolves. As soon as it boils, mark for five minutes and remove from heat after the end. Our pitted plum jam for the winter is ready. You can roll it up in jars, wrap it up and leave it alone for a couple of days.

An interesting recipe for plum jam with aromatic spices of a spicy nature

Would you like to impress your household with a non-standard, but delicious taste of plum delicacy? There is a non-standard recipe! If, in the course of cooking, add aromatic spices to plum jam, then it will turn out. Components:

Plums - 2.5 kilograms;
Sugar - 2.5 kilograms;
Carnation - 12 things;
Cinnamon sticks - 2.5 pieces.

For this cinnamon plum jam, you can use any variety of plums. Cut the fruit into quarters, remove the stones with a knife and then remove the skin. If you take yellow plums for jam, then you can leave the skin. It is almost not felt.

Sprinkle plum slices with granulated sugar. Set aside for an hour - during this time the plums will release the juice. After an hour, return and put the pan on low heat. We cook plum jam without covering it for an hour, remove it from the stove and leave it to “breathe” for 12 hours.

After twelve hours, add spices and again put for half an hour on a small fire. It is not necessary to close the pot with a lid. Make sure to remove the foam in time. After half an hour, it is necessary to remove the spices from the jam, otherwise the delicacy will be overly saturated with spicy notes and turn out to be oversaturated. Now, with peace of mind, roll into jars.

Pitted plum jam

Jam is the same jam, in fact. But it has some differences. Jam is cooked an order of magnitude longer, due to this it acquires the consistency of marshmallow, sourness and a darker color. The fruit mass is thick and homogeneous.

Components:

Plums - 2.4 kilograms;
Sugar - 1.8 kilograms;
Citric acid - 0.5 teaspoon.

Jam is easier to make if you choose ripe and overripe fruits. Wash the plums and place in a bowl. Pour the fruit with water so that it completely covers them. Bring the water to a boil, but do not boil the plums. In plums brought to a boil, the skin itself peels off from the fruit.

Cool the plums and free them from the pits. Drain the pulp in a colander and strain the juice. Puree the peeled fruits with a blender, transfer to a bowl and sprinkle with sugar.

Put the sweet mass on a small gas and boil for three hours, stirring frequently and periodically removing the foam. Before finishing, add citric acid, stir and cook for another five minutes.

For seaming jam, it will be better to use half-liter jars. Which must not be forgotten to be sterilized before laying out the finished plum jam. After seaming, the jars must be placed upside down and wrapped up.

Plum jam with cocoa

It is hardly possible to surprise anyone with the preparation of ordinary jam from plums. But, you must admit that few people have tried jam with chocolate. Do you want to impress your family and friends? Then let's go. Plum jam with cocoa will delight the kids in a special delight.

Components:

Plums - 4.5 kilograms;
Sugar - 1.5 kilograms;
Cocoa powder - 15 tablespoons.

Remove pits from washed plums. Choose the widest pot for cooking. Fill it with water to cover the bottom. Put the plums in a saucepan and cover with a lid.

Bring to a boil on medium gas. After that, reduce the gas supply to the minimum values \u200b\u200band cook for about half an hour. The plums will soften and release juice. When this happens, remove the sweet mass from the stove and let cool to room temperature.

Beat the fruit mass with a blender until the consistency of puree. If you don't have a blender, you can grind the plums through a wide-hole colander. This method fits even better. Since then the skin will separate from the pulp, and the jam will turn out to be more tender and tasty.

Return the grated plums to the pan and add a little less than half the sugar. Stir and put on a small gas. The mass should cook for about half an hour. It must be stirred frequently.

After half an hour, add the remaining sugar and cocoa. Stir again. If the jam tastes sour, you can add more sugar. Cook for another twenty minutes, the order is plum jam with cocoa can be rolled up.

If you like it when the jam is thicker, then choose late varieties of plums for it. In the case of early ones, you will have to increase the rate of cocoa and sugar in the recipe.

Plum jam with nuts for the winter

This plum jam has special taste qualities with vivid and memorable impressions. And the aroma is unique. Delight your loved ones with this original sweetness. For jam with walnuts dark varieties of fruits of cultures are ideal: Hungarian, renkloda or volochki.

Components:

Plums - 2.5 kilograms;
Walnuts - 1 cup;
Sugar - 1.7 kilograms.

Remove small debris from plums and wash thoroughly. Finely chop the pulp. Gently crack the nuts, the shells in the trash. We divide the nucleoli into small pieces, removing the partitions - if you do not get rid of them, the jam from the plums will be bitter. Put the peeled nuts in a deep plate and fill with water at room temperature. Soak the nuts for half an hour.

Take a saucepan or a deep bowl, put the chopped plums there. Boil for about twenty minutes. If no juice comes out of the plums, add water. Do not forget to remove the foam that will stand out during the cooking process.

Pour granulated sugar to the fruit, hold for forty minutes on low heat. Drain the water from the nuts and add them to the sweet mass. Mix well and wait until it boils. Cook for another twenty minutes. Roll a treat from plums with nuts into half-liter jars.

Plum jam with orange

If you add an orange to the plums, the jam will turn out to be simply delicious. In winter, it will help you bring back a piece of summer. The sweetness will be endowed with a light plum sourness and a pleasant orange aroma. And so that the jam does not change color during cooking, it is advisable to stir it with a wooden spoon or spatula.

Helps keep treats from sugaring lemon acid. It must be added at the rate of a teaspoon per kilo of granulated sugar. So here it is: plum jam with orange, the most delicious recipe with a minimum number of ingredients:

Plums - 3 kilograms;
Oranges - 3 things;
Sugar - 3 kilograms.

Sort the plums from debris, as well as rotten and crushed fruits. Wash them and put them in a colander so that the excess liquid is completely drained. Remove the skin from the plums and remove the pits. If the skin is not removed in advance, then during cooking it will separate itself and this will ruin the whole look of the jam.

We collect the zest from oranges in a cup, we will need it. Alternatively, you can use a fine grater for this. Slices of pulp must also be cleaned of white partitions. White films give the jam a characteristic bitterness, and we absolutely do not need this.

Put the plums in a saucepan, add the crushed zest and orange slices to it. Sprinkle with sugar and leave for a while. The sugar should dissolve and the fruit should release the juice.

Put the pot on medium heat, bring to a boil and then reduce the gas to minimum. Boil for fifteen minutes, stirring occasionally, and do not forget to remove the foam.

Remove the saucepan from the stove and let cool to room temperature. Then bring to a boil again and cook for fifteen minutes, periodically removing the foam. Sweet tooth is ready to squeal with delight!

Spread the finished mass in sterilized jars and roll up with a key. Plum jam with orange flavor is ready!

Plum and apple jam for the winter - a simple recipe

The difference between jam and jam is that fruits remain in pieces in jam, and in jam they are completely boiled. This sweet mass is easy to spread on pastries or add to seagulls. An excellent jam is obtained if you use overripe fruit.

Components:

Plums - 2 kilograms;
Apples - 2 kilograms;
Sugar - 4 kilograms.

Cut the plums in half and remove the pits. Put the fruit in a saucepan and sprinkle with half of the prepared granulated sugar. Leave it like this for sixty minutes so that the plums release their juice.

After that, put on medium gas and cook for half an hour. If a little juice stands out, just add a little water. Switch off after 30 minutes and leave to cool for a couple of hours.

Peel the apples, remove the core and cut into slices. Add apple slices to plums and sprinkle with the remaining mass of sugar. Mix well.

Fruits should be cooked for no more than half an hour. Stir them and make sure they don't burn. Remove foam regularly. We put the finished sweet mass in a blender, beat, put it back into the pan and put it on the stove again. As soon as it boils, the jam from plums and apples can be considered ready. It remains to roll up for the winter.

Plum jam - a recipe for a slow cooker

Making jam in a slow cooker is the easiest and easiest option that you can imagine. Modern kitchen equipment allows you to cook plum jam in a slow cooker with a traditional taste, but it will take much less time to prepare. Yes, and you don't have to worry about the syrup burning.

Components:

Plums - 4 kilograms;
Sugar - 4 kilograms.

Sort the plums from small debris and leaves, wash well. Only whole fruits should remain, without splits and dents. Cut the fruit in half and remove the seeds. Then put the plums in a slow cooker and sprinkle with granulated sugar. Select the mode called "Extinguishing", and set the cooking time to 60 minutes.

Don't forget to cover the multicooker lid, and go about your business. At the indicated hour, you can completely forget about jam. There is no need to stir the jam. And after an hour, plum jam in a slow cooker can be poured into jars and rolled up with a key.