Plum jam in a slow cooker. Plum jam in a slow cooker: recipes step by step

Good afternoon friends!
I want to offer you the best plum confiture recipes. These fruits are very juicy and fleshy, containing a lot of valuable vitamins and minerals. Therefore, the preparations are not only tasty, but also healthy.

Plum is as common a fruit as apples, and housewives very often cook compotes, preserves and jams with it. Last time I told you how to cook apple confiture, which will be in great demand in winter.

To cook the delicacy, you can take any garden plum. The most commonly used dark variety is the “Hungarian” variety. Preservation from it turns out to be especially successful, since the berries are always juicy and aromatic, and the seed from the inside is easy to remove.

Pitless plum confiture for the winter - a classic recipe

Let's start with the classic version of making thick jam, when only fruit and sugar are taken. To give the delicacy uniformity, we use a meat grinder. Although you can also use a blender.

Ingredients:

1 kg – drain (net weight without seeds)
800 g - granulated sugar

Step-by-step preparation:

We sort out the washed plums, remove the branches, leaves and pits. It can be removed from the fruit by simply squeezing it out with your hands, or by cutting the fruit into two halves with a knife.
Grind the prepared fruits in a meat grinder, setting the middle rack.
Sprinkle the fruit mixture with sugar and leave for 2 hours so that the sugar combines with the plum juice.
After this time, put the fruit mixture on the stove over medium heat. Cook for half an hour, stirring occasionally and skimming off any foam that forms.
We check the readiness of the confiture by dropping a little jam onto a saucer and waiting a minute. If the drop holds its shape, the stove can be turned off.
Adjust the thickness yourself - the longer the delicacy is cooked, the thicker it will be.
At this point, jars with lids should be prepared. Pour the hot brew into sterilized jars and seal well with sterile lids.
Turn the workpiece upside down to check the tightness. Cover with a warm cloth and leave until morning. During this time, the jam will thicken and turn into a homogeneous confiture.

Plum confiture - a simple Five-Minute recipe

Let's consider the option of preparing a five-minute dish popular with many housewives. For those who don’t know, the gist is this: the jam only takes 5 minutes to cook. Then there is a 6-12 hour break for settling. Usually 3 cycles are enough for the treat to reach the desired thickness. With such a gentle cooking mode, the workpiece retains a maximum of useful vitamins and microelements.

Ingredients:

1 kg - plums
1 kg - granulated sugar

Step-by-step preparation:

Cut the washed fruits into halves to remove the seeds. Then blend in a blender.
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Place the chopped plums in small batches into a saucepan. Sprinkle sand on top and wait 30-60 minutes for the juice to release.
Then place the pan on the fire and bring to a boil. Record the time and cook for exactly 5 minutes. Be sure to remove the foam. Turn off the heat and leave to cool for at least 6 hours (overnight is possible).
We repeat this 2 more times. After the third and final cooking, pour the finished confiture into sterile glass containers and seal with lids. Leave the jars to cool, turning them upside down. Then we put it in the pantry or lower it into the cellar.

Plum jam with cinnamon in a slow cooker

You can achieve a rich aroma in homemade plum jam by adding a variety of spices. Cinnamon is most often used for preparations. If you don't want to taste the spice grains, then use cinnamon sticks. After cooking the jam, they are removed from the plum mass. Citric acid or lemon juice will help preserve the bright color.

Ingredients for making jam:

juicy plum – 2 kg;
ground cinnamon – 1 tsp. without slide or 2 sticks;
white sugar – 1 kg;
citric acid - a pinch.

Step-by-step recipe for plum jam in a slow cooker:

Rinse the plum with cold water. There is no need to dry the fruit, as the pieces need a little liquid at the beginning of the preparation. Cut the fruit in half and remove the pit. The skin remains on the fruit for this recipe. Grind the pulp into small pieces.
Load the entire quantity of plums into the multibowl at once. Then pour in the indicated amount of sugar. Leave the fruits alone for 4-5 hours to release the juice. You can skip this step, but then the sugar may burn quickly. In this case, the jam will have a bitter taste.
Start the multicooker on the “Stew” program for 30 minutes, leave the lid open. When the multi-bowl warms up well, start stirring the mass. Do this procedure every 5 minutes. This is necessary so that the sugar grains completely dissolve. The foam must be removed when extinguishing the plums.
Add cinnamon, set the mode to “Baking”, select 15 minutes. It is not recommended to cook jam for a long time using this function, as the bottom of the workpiece may burn. At this stage, it is important to constantly stir the plum mass.
5 minutes before the end of the process, add citric acid. You can replace it with lemon juice in the amount of 2 tbsp. l. After the signal, the jam is completely ready. It must be poured hot and always into sterilized jars. Close the container with a tight lid or roll it up, leave to cool and store in a cool place.

Thick confiture of plums and apples

The plum delicacy with apples has a pleasant sourness. Especially if you take sweet and sour liquid fruits for harvesting. Due to the large amount of pectin in these fruits, the jam quickly gels, becoming in 2-3 days such a thick consistency as jam or confiture.

Ingredients:

1.5 kg – plum (seedless)
1, kg - apples
2/3 tbsp. - water
1.5 kg - granulated sugar

Step-by-step preparation:

First, let's prepare the fruit - remove the pits from the plums and remove the seeds from the apples.
Place the fruit in a large saucepan or basin and place on the fire. After boiling, cook over low heat until the apples become soft.
Using an immersion blender, puree the fruit mass.
Add granulated sugar, mix and continue cooking for 40 minutes to an hour. The cooking time depends on how thick you want the jam to be.
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We pack the jam into sterile jars and close tightly with boiled lids. Turn over onto the lids and leave until completely cooled “under the fur coat”.

The workpiece is perfectly stored in an apartment, if there are no heating devices nearby.

Plum jam with pectin in a slow cooker

Plum jam in a slow cooker turns out aromatic with a rich taste that is unique only to this fruit. It's very easy to cook. You will only need to prepare the fruits and load all the ingredients into the bowl. You can use any model of multicooker to prepare the product. But at the same time, it is important to observe the temperature regime and time for cooking the jam.

Products for plum jam:

plum “Ugorka” - 1 kg;
granulated sugar – 1 kg. for jam and 2 tbsp. l. for pectin;
lemon – ½ tsp;
pectin – 1 sachet per 1 kg. fruits

Step-by-step description of the recipe for plum jam with pectin:

Before you start preparing the fruits, start processing the canning jars. You can sterilize containers in a slow cooker. To do this, pour a liter of water into the multi-bowl and place a steaming tray on top. Leave the lid open.
Wash the jars and place them upside down on the container. Start the “Steam Cooking” program and leave the containers to sterilize after boiling water for 10-15 minutes. Adjust the steaming time of the cans depending on their volume.
This time is enough to process the plums. Wash the fruits and let the water drain. Cut the plums in half and remove the pit. Then cut the pulp into several more pieces. In this recipe, the small size of the plums is not important.
After sterilizing the jars, remove the tray and pour out the water from the bowl. Rinse the container with warm water and wipe the outside thoroughly. You can leave moisture inside the multibowl, as it will not interfere with the cooking of the jam.
Place the plum in the multi-bowl and add sugar. Add the amount of sugar according to the degree of acidity in the fruit. So, if the plum is sweet, then reduce the amount of sugar, and vice versa.
Shake the bowl several times or stir the plums with a spatula. This is necessary so that the grains of sugar are evenly distributed throughout the plum mass. Now it is important that the fruit releases its juice. You can leave the plum in the multibowl for 1.5-2 hours or save time and turn on the “Warming” mode for 20 minutes.
When the sugar is completely dissolved, turn on the appliance to the “Cooking” or “Steaming” function. It takes 40 minutes to prepare jam in a slow cooker. If you are using the “Jam” mode, then increase the time to 1 hour.
Throughout the cooking time of the jam, open the multicooker lid several times and stir the mixture. Otherwise the jam may burn. To make the moisture evaporate faster, open the steam hole on the multicooker lid.
After preparing the jam, let the mixture cool for 5-7 minutes and puree it using an immersion blender. If you are concerned that you may damage the surface of the multibowl during the chopping process, then pour the jam into another container and puree in it.
Boiled jam turns out liquid. To avoid boiling it for a long time, use pectin. It is often used by housewives instead of gelatin. Pour pectin, sugar and citric acid into a separate bowl. The latter will not only preserve the rich color of the jam and remove the cloying taste, but will also act as a preservative.
Pour the dry mixture into the plum mixture and begin stirring quickly. This way the pectin will not form into lumps. The jam will thicken instantly. After the pectin has completely dissolved, set the multicooker to the “Cooking” option. Boil the jam for another 5 minutes and pour into sterile jars.

Plum confiture for cake with gelatin (gelfix)

Thanks to this thickener, the jam does not need to be boiled for a long time and it quickly becomes a jelly-like structure. This confiture holds well without spreading as a filling for homemade baked goods, as a layer for cakes, or on a piece of white bread. This component also allows you to reduce the amount of sugar in the recipe.

Ingredients:

1 kg - plums
0.5 kg - granulated sugar
1 sachet - gelfix or gelatin

Cooking steps:

We cut the fruits to remove the seeds. Next, we twist it in a screw meat grinder - if you want to prepare the delicacy without the peel. If this is not important, pass the fruit through a regular meat grinder or blender.
Now you need to mix a bag of gelfix with 2 tablespoons of granulated sugar. If you use gelatin, dilute it with a small amount of water to swell. For more detailed instructions, see the manufacturer's packaging.
Pour jellyfix mixed with sugar into fruit puree and place on the stove. If you are using gelatin, do not add it yet, let it swell further.
When the jam begins to boil, add the rest of the sugar. Cook for only 5 minutes, removing any foam that appears.
Pour the hot confiture into clean jars and seal. Leave upside down until completely cool. In the case of gelatin, add it to the jam immediately after turning it off (i.e. cook the puree for 5 minutes and immediately add the swollen gelatin). Mix thoroughly and pack the hot mixture into jars. You can store the workpiece in a cool, dark place.

Plum jam with gelatin in a slow cooker

Plum jam has a rich aroma and piquant taste with a slight sourness. It is convenient to use as a filling for any baked goods. But plum jam can be not only dark. If you remove the skin from the fruit, then the workpiece will acquire a rich apricot hue. Use gelatin to thicken the mass.

Amount of ingredients for making jam:

large ripe plums – 1.5 kg;
white sugar – 3 multi-cups;
cold water – 2 tbsp. l.;
citric acid – 0.5 tsp;
dry gelatin – 5 g.

Step-by-step recipe for plum jam with gelatin:

Sort the fruits, tear off the stem and rinse thoroughly. Then collect in a deep container and scald with boiling water. Using a knife, peel the plums and remove the pit. Grind the plum pulp in a blender.
Pour the plum puree into the multicooker bowl. Add the entire amount of sugar and add citric acid. Mix the mixture well and close the multicooker lid. In the menu, click “Cooking”, set the time to 40 minutes. Instead of this function, you can use the “Milk porridge” or “Soup” mode.
Gelatin must be allowed to swell before adding to jam. To do this, pour cold water into a small container and add gelatin. Stir the powder thoroughly with a spoon and leave to swell for 15-20 minutes.
After the signal indicates the end of jam cooking, carefully open the multicooker lid. Pour the swollen gelatin into the multi-bowl and mix the plum mixture well. After 5-7 minutes, the jam can be poured into sterilized jars and rolled up. Once the jam has cooled completely, move it to a cool place.

Recipe for plum confiture with pectin without sugar

I would like to offer a healthy preparation that does not contain a single gram of sugar. This delicacy is recommended for people who do not consume sweeteners. Thanks to the addition of pectin, plum jam becomes even more beneficial. After all, pectin is a natural thickener produced from apples. It normalizes the functioning of the entire digestive system, reduces cholesterol and improves metabolism.

Ingredients:

2 kg - plums
1 tbsp. l. - pectin

Step-by-step preparation:

We remove the pits from the plums. Puree the fruits into a homogeneous mass with a blender or through a meat grinder.
Place the fruit mixture on the stove and bring to a boil. Turn the heat to moderate and gradually add pectin, stirring the jam all the time. Bring to a boil again and immediately remove from the stove.
We pack the hot confiture into jars, seal it tightly with lids and wait for it to cool completely.
Then store the workpiece in a cold place - a refrigerator or cellar.

Yellow plum confiture with orange from the “Golden Recipes” series

If you want to break away from the standards and prepare an unusual delicacy, cook confiture from yellow cherry plum and orange. Adding citrus fruits will add its own aromatic note to the taste and add freshness and juiciness to the dessert.

Ingredients:

2 kg - cherry plums
2 kg - granulated sugar
4 things. - medium sized orange

Stages:

The cherry plum needs to be washed and the pit removed. Since the fruits are very small, removing the seed is quite labor-intensive. I suggest doing the following: pour hot (not boiling!) water over the fruit. Leave for 5 minutes. Now that the cherry plum has softened, all that remains is to rub it through a sieve. The pits and skins can be discarded.
Let's cook the bright yellow fruit puree on the fire. Add granulated sugar to the mixture and stir.
Wash the oranges thoroughly with a hard sponge and soap or soda to ensure that all the chemicals are washed off the peel. Cut the fruit into pieces so that you can then grind it in a blender. We throw away the seeds and leave the peel (it contains many useful substances). Grind the citrus fruits into a homogeneous mass.
We send the ground oranges to the cherry plum.
Cook, stirring occasionally, the confiture for about 30 minutes.
Afterwards we put the finished brew into dry sterile jars and roll it up turnkey.

The result is a wonderful aromatic delicacy with a beautiful amber appearance. It can not only be spread on sandwiches, but eaten along with porridge, cottage cheese, pancakes and pancakes. And also soak biscuits, rolls and cakes.

Plum jam with lemon and ginger in a slow cooker

Although plum has its own original taste, it can be enhanced with lemon and spices such as ginger. For this recipe, you need to use sweet fruits; yellow plums are also suitable. It is advisable to add the spice in ground form, otherwise pieces of fresh ginger may end up in the jam.

Products for the recipe:

ripe plums – 0.8 kg;
boiled water – 400 ml;
white sugar – 0.8 kg;
ginger, ground dry – 1 tsp;
ripe lemon – 1 pc.

The process of cooking plum jam in a slow cooker:

After rinsing, drain the plums in a colander, then remove the pit. Do not chop the fruits finely. Scald the lemon with boiling water, remove the zest. Place the fruit in the multi-bowl, add the lemon zest and add water.
Turn on the appliance to the “Cooking” option, close the lid. Cook the plums until they are completely softened. The time will depend on the density of the plum pulp. Usually this is about 20-30 minutes.
After the mixture has cooled, grind it with an immersion blender. Squeeze the juice out of the lemon. Pour sugar into the plums, add lemon juice and ginger. Mix the jam well. Now select the “Stew” function for 30 minutes. During stewing, the mass cooks slowly, rather than boiling.
To allow the jam to evaporate quickly, open the hole on the multicooker lid. The plum mass must be stirred periodically throughout the cooking process. After the signal about the end of stewing, turn off the multicooker. Under the influence of heat, the mass continues to cook, which will make it possible to pour the hot jam into sterilized jars.

There are a large number of options for making plum jam, so each housewife will choose the most convenient method for herself. When making plum jam, it is important to follow the specified recipe and strictly follow the preparation technology. Only then will the preparation be aromatic with a rich taste. Bon appetit!

How to make plum confiture in a slow cooker

Use a slow cooker; the process will be much easier and faster. The only thing is that the bowl does not allow you to cook a lot of jam at one time. But no one bothers you to repeat the whole process as many times as necessary. Moreover, you don’t have to stand at the appliance like you would at a stove. I suggest watching a video that shows in detail the process of preparing delicacies in this kitchen assistant.

I have everything for today. Let your home be replenished with another tasty and healthy preparation - aromatic plum confiture. It's easy and quick to prepare. I hope you were able to choose the best recipe for yourself. Bye bye…

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