How to cook plum jam correctly. Yellow plum jam - a simple step-by-step photo recipe for preparing it for the winter without seeds

Plum jam and jam.

Plum jam and jam

Thick plum jam.

Recipe for thick plum jam with cinnamon. It can be spread on bread, added to bagels and pies.

Ingredients:

plums 1 kg
sugar 1/2 kg
ground cinnamon 1 tsp.

1. Wash the plums and remove the pits. Grind the pulp using an immersion blender, add sugar and add cinnamon, mix. Let stand until the sugar dissolves.

2. Pour the jam in small portions (about 2 ladles each) into a wide-bottomed saucepan and cook, stirring occasionally, until the jam begins to slightly stick to the walls. After this, boil for another 1-2 minutes and pour into the prepared jar.

3. Repeat with the remaining plum mixture.

Caucasian plum jam.

This is by far my favorite plum jam. I am new to homemade preparations, but the taste, and most importantly the aroma of this jam won me over

What do you need:

Plums 2 kg (it is better to take Renklod or Hungarian plums, they have dense and juicy pulp)
Dry ginger (I took fresh and grated it on a medium grater) - 1 tsp.
Cinnamon - 1 tsp.
Peeled walnuts - 150 gr.
Sugar - 600 gr.
Water 1 l.

1. Wash the plums well, dry them on a cloth towel, cut them in half and remove the pits. Finely chop the walnuts with a knife.

2. Place the plums in a cooking bowl and cover with sugar. Pour in water and cook over low heat until boiling.

3. Then add spices (ginger and cinnamon), stir and cook for 40 minutes, periodically removing the foam and stirring. After this, remove the container from the stove and cool the mixture slightly. Add chopped nuts to the prepared jam and mix thoroughly.

4. Place the warm jam into sterilized jars and close the lids tightly. The jam should be stored in a cool, dry place.

Plum jam.

Plum jam is aromatic and tasty, it has a very beautiful color and unique aroma. For preparation, an additional component is used - gelfix (gelling agent) so that the jam acquires a jelly consistency. Plum jam also serves as a good addition to various pastries and desserts.

Ingredients:

plums - 1 kg
Zhelfix - sachet 40 gr.
sugar - 800-850 gr.
cinnamon - 1-2 tsp to taste
cognac - 100 ml.

Preparation:

Prepare the plums - wash them under running water, cut them in half along the seam and remove the pits. Place in a cooking container (enamel), add sugar and leave for 30-40 minutes until the juice appears. Place over low heat and cook, stirring gently, for 30-40 minutes until the plums are soft. Add cognac and cinnamon to taste, cook for another 10-15 minutes, remove from heat. After cooling the jam slightly, add the gelfix, mix well and place on low heat again, boil for 10 minutes after boiling and pour into clean, sterilized jars, roll up or seal tightly with lids. Cool and store in a cool place. Bon appetit!

Plum jam with spices.

This jam needs to be cooked for quite a long time, until it thickens and becomes a rich red color.

Ingredients:

plums 1.5 kg.
sugar 225 g.
cardamom 3/4 tsp.
cinnamon 1/2 tsp.

Divide the plums into halves, remove the seeds, cut into 3-4 cm pieces, no need to remove the skin. Place the plum pieces in a saucepan, add 1 cup of water and sugar.

Cook over low heat until the fruit is soft (about 20 minutes). Remove the saucepan from the heat and blend the fruit in a blender until it becomes a puree consistency. Return the plums to the saucepan, add cardamom and cinnamon, cook over very low heat, stirring constantly, until the mixture thickens (about 2.5 - 3 hours).

Remove from heat and cool. Store in a tightly closed container or pour into sterilized jars while still hot.

Plum jam with walnuts and spices.

You will need:

500 g plums (weight without seeds)
350 g brown sugar (regular)
100 g walnuts
1 cinnamon stick
1-2 star anise (to taste)

Preparation:

Cut the plums into thin slices, cover with sugar, set aside until the juice releases. Mix well, bring to a boil, skim off the foam, remove from heat, and set aside until completely cool.

Repeat the process two more times, in the last step add nuts and spices to the jam and leave at a low boil for 10 minutes.

Cool completely, remove spices, and put jam into jars.

Plum jam.

Plums – 3 kg;
Sugar –2 kg;

Preparation:

Plum jam is prepared from fresh, ripened and pureed fruits. There should be no seeds or peel in it. Place the plums in a bowl, add (per 1 kg of fruit) ½ cup of water and steam over low heat until they become soft. Then cool everything a little and rub through a sieve to remove the skin.

Boil the pureed plums until almost tender. It is advisable to cook the jam in a low, wide bowl to ensure rapid evaporation, which guarantees a rich color and excellent taste of the finished product. During the cooking process, the plum jam should be continuously stirred with a wooden spatula so that it does not burn.

Add sugar only after the entire fruit mass has thickened sufficiently (boil it almost 2 times), since sugar promotes rapid burning.

When preparing jam, determining the correct thickness plays a major role. The best way to determine the thickness is by running a wooden spoon or spatula along the bottom; if a path forms at the bottom of the bowl that slowly fills, then the jam is ready.

The finished plum jam is poured hot into washed and sterilized jars and rolled up. Air cooling.

Plum is a fruit with delicate pulp, aromatic and tasty. No wonder adults and children eat it with pleasure, and housewives prepare a variety of desserts. Particularly popular are jams made from plums, which do not require long cooking, can be made from various ingredients and can be used both directly as food and as a filling for baked goods. How to prepare a delicate plum delicacy that preserves the natural sweetness of the fruit with sourness?

To make the product tasty and acquire the desired consistency, it is worth considering some features:

it is important to adhere to the temperature regime, monitor the cooking process and time - the jam may overcook or burn;
the most delicious jam is obtained from ripe, large fruits, without rot or damage;
for cooking, you can use copper, aluminum or enamel dishes, wide, with low walls, but a thick-walled cauldron is better;
The most uniform consistency of plum jam can be achieved when using an immersion blender.

About 1 kg of jam comes out of 1 kg of fruit.

Preparation of plums

Before cooking, the fruits must be sorted, removing spoiled plums, rinsed under running water, and the stalks removed.

Since jam is most often made from seedless fruits, they must be removed.
This is most difficult to do if we are talking about white plums; you will have to tinker with them, since the seeds sit very tightly in the pulp.
As for the taste, plums are usually sweet and sour. But during cooking, the skin of yellow fruits gives the dish a slight bitterness, and to prevent this from happening, you can peel the plums.

Recipes for making plum jam at home

There are many options for making plum jam - from simple to complex, multi-component ones. Therefore, you can choose the one you like best.

A simple recipe for the winter

You can quickly make preparations for the winter using the following recipe. To do this you will need:

plum - 1 kg;
sugar - 500 g;
hot boiled water - 100 ml;
cinnamon powder - 5 g.

Cooking process step by step:

washed seedless fruits are poured with boiling water and placed on the stove;
after boiling, the heat is reduced to minimum, and the mass is cooked for 20 minutes;
after the time has passed, the container should be removed from the stove and the boiled fruits should be left to cool;
plums must be pureed - passed through a sieve or crushed in a blender;
the puree is covered with granulated sugar, added and boiled on the stove until cooked (if a drop of jam does not spread, it means it is ready);
pour it hot and immediately roll it up.

“Five Minutes”

If you need to quickly prepare plum jam, you can do it according to this recipe. It will require:

plums - 1 kg;
sugar - 600 g;
water - 50 ml.

The cooking algorithm is as follows:

Place the plum halves in a saucepan, add water and sugar;
the container is placed on the stove at a high temperature;
when boiling, the temperature drops to a minimum, and the fruits are cooked for 5-7 minutes;
the mass is cooled and pureed with a blender (can be passed through a meat grinder or sieve);
the plum mass is boiled over medium or low heat (1-2 minutes is enough for liquid jam, 10-15 minutes for thicker jam);
The boiling mass is poured into jars and rolled up.

In a slow cooker

This multifunctional appliance is suitable for preparing various dishes, including plum jam.

In this case, the housewife needs to do practically nothing after preparing the ingredients.

Components:

plums - 1 kg;
sugar - 1 kg;
cloves - 2 pcs.;
cinnamon - half a stick.

The preparation is as follows:

the plum halves are placed in a bowl, the “Stew” mode is set, the cooking time is 15 minutes;
stewed fruits should be pureed - with a blender or using a sieve;
the mass is returned to the multicooker, all other ingredients are added;
the “Quenching” mode is turned on for another 15 minutes;
After cooking, the jam should be mixed and distributed into containers.

In the oven

Experienced chefs say that the most delicious dishes are obtained when cooked in the oven. You can also cook plum jam in it - thick, aromatic, with a rich taste. It will require:

plums - 2 kg;
sugar - 0.5 kg;
vanilla - to taste.

Cooking method:

Place halves or pieces of plums in a pan, the bottom of which has been previously sprinkled with water;
add sugar and put on low heat until it boils;
remove the container from the heat, cover with a lid or foil and place in the oven;
Cooking time depends on the desired consistency of the dessert and can vary from 2 to 6 hours.

Seedless

A tasty and satisfying plum jam is made using this recipe. It should be cooked in stages, gradually increasing the time, thanks to which it acquires the desired thickness and richness.

Ingredients:

plums - 1 kg;
sugar - 800 g.

The dessert is prepared as follows:

halves or pieces of plums are turned into puree (use any suitable kitchen appliance);
the puree is covered with granulated sugar and left alone for an hour and a half;
the plum mass is placed on the stove and simmered over low heat for a quarter of an hour;
it is removed from the heat and cools, and then cooked for another 20 minutes;
after cooling, the last stage follows - half-an-hour cooking at low temperature;
Delicious plum jam is ready.

With bones

Usually, seedless fruits are used for sweet plum preparations, but for some recipes they are necessary, as they add the necessary tartness and taste. For plum jam with pits you will need:

plums - 2 kg;
sugar - 0.5 kg;
vanilla - optional;
bones.

The cooking algorithm is as follows:

the pitted fruits are placed in a bowl, covered with sugar and simmered over low heat until boiling;
washed and dried seeds and vanilla are added to the mass, the container is covered and infused for 10-15 minutes;
cover the pan with foil and put it in the oven for a couple of hours; if it is not thick enough, you can leave it in the oven for another hour and a half;
The jam can be taken out and placed in containers.

Sugarless

Using this recipe, you can quickly prepare a dessert, but you can only store it in the refrigerator. The following components will be required:

plums - 2 kg;
pectin - 30 g;
sugar - 2 dec. l.;
water - 1/2 tbsp.

Cooking algorithm:

Pitted plums are stewed over low heat until softened;
then pureed - with a sieve or blender;
the puree is put on the stove until it boils, and pectin, ground with sugar, is added to the mass;
After boiling, the jam is cooked for 5 minutes and poured hot into jars.

Prune jam recipe

Prunes are a special type of plum grown specifically for drying. Its fruits are very healthy and have a pleasant sweet and sour taste and aromatic smell. It is great for winter preparations. The jam from these dried fruits is thick, slightly tart and sour.

Since prunes themselves are rich in vitamins A, C, PP, E, B, as well as beneficial substances such as copper, iron, magnesium, phosphorus and many others, they are recommended for use by people suffering from cardiovascular diseases, vegetative-vascular dystonia, and those with poor vision.

Number of servings:

Cooking time:

1 hour 40 minutes

Energy value

calorie content - 263.6 kcal;
proteins - 1.32 g;
fats - 0.75 g;
carbohydrates - 66.8 g.

Ingredients

prunes - 1 kg;
white sugar - 100 g;
lemon - 1 pc.;
cinnamon, vanillin - 0.5 dessert spoon;
water - 1 l.

Step-by-step preparation

Wash the prunes thoroughly in warm water. Remove the tails. Remove the bones.
Place the dried fruits on a towel and let them dry.
Pour water into a saucepan, add prunes. Place on the stove and boil until completely boiled.
Turn off the heat, drain the water. Let the prunes cool for 10 minutes.
Rub the slightly cooled dried fruits through a sieve. You can also use a meat grinder for this.
Place the resulting fruit puree back into the pan. Add sugar and half a glass of water. Put on fire.
Cook over medium heat until thickened. Before turning off, add lemon zest, cinnamon or vanillin to the sweet mass.
Pour the finished product into pre-sterilized jars. Roll up. After cooling, transfer the seaming to a cool place.

Advice:
if you don’t have time to prepare jam, you can use the multicooker in the “Stew” mode. Another option is a five-minute jam recipe. In this case, the dessert will not be as thick, but no less tasty.

In winter, prune jam perfectly boosts the immune system, helps lift your mood and improves the general condition of the body. When eating prunes, performance increases, the feeling of fatigue goes away, and digestion improves. In addition, experts have proven that desserts such as fruit jam perfectly increase stress resistance.

Storing plum jam

If plum jam is well cooked and contains enough sugar, then it can be stored without pasteurization, even if it is placed in non-airtight packaging.

The most important ingredient for this jam is, of course, plums, so they should be ripe, but preferably not wrinkled or crushed. Therefore, before you start cooking plum jam, carefully inspect your plums for bruises and the presence of worms and other living creatures. Just a couple of spoiled plums can ruin all the work involved in making this jam. We want to get a fragrant delicacy that will remind us of summer, and not throw everything in the trash. As a rule, I use Hungarian plum varieties for jam, but you can use any variety that you like.

You can also take any chocolate - milk or bitter - there is no fundamental difference. I took both. I haven't tried it with white. But I still like it better with dark chocolate with a cocoa content of 72%.

I thoroughly wash the plums for jam, remove the seeds and cut them into pieces of any size. I don’t remove the skin, it boils down and completely dissolves in the plum mass.

Place the plums in a saucepan (preferably with a thick bottom), cover them with sugar and add spices. Any spices are suitable: cinnamon, nutmeg, ground cloves, ginger or cardamom. You can use a stick instead of ground cinnamon - then simply remove it from the saucepan.

This amount of sugar is more than enough for me, but if you have a sweet tooth, you can safely double the amount of sugar. You can use brown sugar instead of white, it will turn out even tastier and more aromatic.

If the plums are not very juicy, then you can add water - about 0.5-1 cup (200 ml).

I put the saucepan on the fire and wait for my mixture to boil. Reduce the heat and leave to simmer for 20 minutes. Then I turn off the heat and leave for about an hour and a half so that the mass becomes thicker. You can, of course, boil it longer (about an hour, stirring constantly), but I prefer to turn it off and wait. Now I turn the plums into puree using a blender.

I break the chocolate into pieces.

I return the saucepan to the heat, add the chocolate pieces and wait until they melt. This takes approximately 5-7 minutes.

Thick and fragrant plum jam is the oldest method of preserving fruits, which came from grandmothers and great-grandmothers. Recipes may differ, but they have one thing in common: making jam is a long process, in the classic version, lasting for several days.

The recipe for cooking jam involves slow and prolonged evaporation of the liquid (juice) from the plum fruit. During the cooking process, the pulp and skin of the plums fall apart, thereby creating the necessary homogeneous consistency. At the intermediate stage, if desired, the fruit mass is whipped with a submersible blender.

When cooking plum jam, you need to pay attention to some points:

The best utensils for preparing dessert for the winter are wide, low saucepans or basins made of stainless steel, aluminum or copper. Some housewives boil the jam in the oven; in this case, you can’t do without a cast iron.
The amount of sugar in the recipe depends on the sweetness of the plum and the method of storage for the winter. The required minimum is 100 g per 1 kg of plums. For the winter, such preparations must be stored in the cellar or refrigerator.
At all stages of preparing jam for the winter, use low heat; it is advisable to place a divider on the burner.
Some recipes contain recommendations to peel the plums or rub the finished product through a sieve. But it is undesirable to do this, because plum skin contains pectin, a substance that helps the sweet preparation acquire a thick consistency. In addition, the skin adds the necessary sourness to the jam, otherwise it would be cloying.
If you don’t have a blender, and you get a plum with dense pulp or not ripe, after removing the seeds, you need to pass the fresh fruits through a meat grinder, and only then start boiling.

How to choose plums for jam

Any plum is suitable for harvesting for the winter, because these fruits contain pectin, which gives canned products the desired consistency, eliminating the need to add synthetic thickeners. But if you take into account some nuances when choosing fruits for a winter recipe, you can achieve a better result.

Vengerka and Renklod are considered suitable varieties for making seedless plum jam for the winter; they have thin skin, sweet pulp and a pleasant aroma.
If the pit is difficult to separate, then it is better to abandon the recipe for jam from plums of this variety, but it will make an excellent compote. However, you can steam the fruits with added water over low heat, and then rub it through a sieve, then the seeds will not become a hindrance. White plum jam is especially often prepared in this way for the winter.
Only ripe plums or even overripe ones are suitable for canning - they boil faster.
After harvesting, the fruits must be washed well in several waters and sorted: after examining each fruit, it is necessary to identify spoiled, wormy or hard ones.
The last stage of verification: removing the stalks and removing the seeds.

Preparing jars for canning

Fresh plums are not stored for long, so canning them in jars is one of the best ways to preserve fruit products for the winter. To prevent the blanks from deteriorating, there is a technology for processing glass containers, worked out and improved by generations of housewives.

It is advisable to take containers for jam for the winter with a volume of no more than 0.5-0.7 liters.
Jars for preservation for the winter are washed with soda and hot water, and then sterilized.
Simple sterilization in the microwave: pour a little water (100 g) into the bottom of a washed container and place in the oven for 3-4 minutes. You can place 2-3 cans at a time.
Sterilization in the oven: place washed dry jars on a baking sheet in a cold oven. Turn on the gas to medium level and fry the containers for 5 to 20 minutes. depending on size. Remove when completely cool.
Sterilization with boiling water and steam: fill the washed jars with boiling water to the middle and cover with clean lids, let stand for 5-10 minutes.
Before filling with ready-made jam (and it is always packaged hot), the glass container must be heated so that it does not burst, and dry: extraneous moisture will lead to spoilage of the product.
You can use any lids for twisting for the winter - metal or plastic, the main thing is that there is an air gap between the lid and the fruit mass.

How much to cook jam for the winter

There are two main methods in cooking technology: in one approach and in several approaches.

basic method;
cyclical method.

The first involves one-time cooking, in which the prepared plums are placed in a bowl with the amount of water required by the recipe. Cook the plums over medium heat with constant stirring for about 10-15 minutes. Then the mass is broken up with a blender and, adding sugar, boiled for 2-3 hours until the consistency of thick sour cream. The finished jam is packaged in jars, covered with lids and sent to the pantry for storage for the winter.

Advice! To save time when cooking jam, gelling additives are used.

The second is often used when preparing “five-minute” jam for the winter. The time intervals in the jam recipe are different. Place the prepared plums in a saucepan, cover with a lid and place on a moderately heated stove for 30-40 minutes so that the juice begins to evaporate. The mixture needs to be stirred periodically. Then the fire is turned off, and sugar is added to the hot plums, mixed and left for several hours (6-8), or overnight.

The workpiece is placed on the stove and cooked for another 30-40 minutes. At the end of the process, the raw materials are broken up with a blender if the consistency is not satisfactory. A test is made for sugar and, if necessary, it is added to the hot jam and left again for several hours. This is followed by the last cycle: cooking for 30-40 minutes. and another infusion, during which the evaporation of excess moisture continues. And finally, the last cooking is for half an hour with constant stirring, after which the hot jam is packaged in heated dry jars.

Advice! A simple dessert recipe for the winter can be made piquant by adding seasoning - cinnamon, ginger or chocolate. Grated zest and lemon juice are often added to yellow plum jam.

How to make plum jam

The first step is preparatory, traditional for any cooking of jam, jam and marmalade. We inspect each fruit and throw away any that are rotten or obviously spoiled. Hungarian in a fresh state is usually well stored, but one random specimen with mold will ruin the workpiece. We wash the calibrated plums in cold water, lightly dry them or wipe them with a cloth - tear them or cut them in half and remove the seeds. Fleshy, dense and ripe fruits are easy to work with your hands (even without a knife). The juice does not splash or flow out, as, for example, when separating cherry pits. Place the plum halves in an enamel basin or container with a thick bottom - it is important that the jam does not burn during repeated and long cooking.

We put clean plums on the top heat, do not add water and do not add sugar at this stage. Let me remind you that plum jam can be completely sugar-free, try the plums - if they are sweet, granulated sugar can be omitted. In any case, sugar is added only on the second day of cooking. On the first day, plums release juice on their own. Maintain moderate heat and stir occasionally, not allowing the halves to stick to the bottom and walls. You will notice how the blue color changes to burgundy, and the flesh swells and the pieces gradually spread out.

Cook for an hour and a half (depending on the volume, I cooked my kilogram for an hour each time) over low heat, stir often and do not leave unattended for a long time. Soon there is no trace left of the halves, everything turns into puree. The thicker the consistency, the more difficult it is to turn the spoon. We remove sticky clots from the walls, scrape along the bottom - the mass loses moisture and gels quite quickly. The peel is independently separated from the pulp, boiled down every day, divided into small fragments and you can do without a blender, as is customary in Transcarpathian villages. So, an hour after the first heat treatment, cover the plum puree without sugar with gauze - protect it from clogging and leave air access, keep it at room temperature for the next day.

On the second day, add sugar to the sour plum. For every kilogram of fruit take 100 g of granulated sugar. If your harvest is sweet, don't add sugar at all. We send it back to cook at moderate heat, stirring more and more often, as the mixture first becomes thinner due to the sugar, but then intensively evaporates and thickens. Boil for an hour and a half, set aside, add gauze and return to cooking the next/third day.

There are three or four such hour-long approaches with a daily “rest”, no less. After three days, the plum jam does not spread; it is quite suitable for filling pies. I cooked it four times (that is, for an hour for four days). The rich terracotta hue, dark inclusions of the skin, and pleasant sourness have been preserved.

To store for the winter, pack hot in sterile containers (glass, ceramic), seal with lids or simple parchment, tied with thread. The cooled jam is covered with a film on top, which creates an additional protective effect. If you turn the jar over, the jam will not move. We put it in the pantry, cellar or refrigerator.

We serve homemade plum jam based on the lekvar as a snack with tea, bake bagels, grated pies, chicken and Viennese cookies with it, and coat sponge cakes. Bon appetit!

First of all, you should start preparing the plums. They are sorted to see if they are no longer suitable for cooking and washed thoroughly under running water. It is imperative to get rid of spoiled fruits. If several missing fruits end up in the saucepan, the jam will most likely turn out completely tasteless. This means that the hostess wasted so much time trying to prepare something special for her loved ones.

In addition, you will need to pit the plums. Then the fruits are transferred to a saucepan in which the jam will be cooked.

1. Place the saucepan with plums on the fire, adding water. 2. Cook the plums over low heat for an hour. 3. Then add sugar and leave it on the fire again.

Determining the degree of preparation of jam is quite simple. If it has acquired a thick consistency and has visually boiled down, it can be removed from the stove. If the jam is one third less than it was originally, it’s time to seal it in jars. Alternatively, you can simply transfer the jam into a suitable container and cover with regular lids.

Jam without skin

This recipe for making jam is more painstaking than the previous one. During the cooking process, you will have to get rid of not only the seeds, but also the skin. Removing it from the drain is not so easy. But knowing one little trick, it will be very easy to cope with such work and quickly prepare one.

To prepare, you will need a kilogram of plums and a kilogram of granulated sugar. To remove the skins from the fruits, you need to pour boiling water over them and do it yourself. Then the plums are cut in half and the pits are removed.

According to the recipe, namely a simple recipe for plum jam without skins for the winter, you must then follow the following cooking steps:

1. Pass the plums through a meat grinder. 2. Mix the resulting mass with granulated sugar. 3. Place the fruit-sugar mixture on the fire. 4. After the mass boils, cook it over the fire for at least another hour. 5. Periodically you will need to remove the foam.

The readiness of jam is quite easy to determine. To do this, you need to drop a small drop onto a plate. If the mass has not spread, then you can safely remove it from the heat and pour it into jars. Fragrant and bright plum jam is ready for the winter. All that remains is to bake the pancakes and you can safely serve them.

Plum “five-minute”

To please your household with such a tasty and satisfying jam, you will need to take a kilogram of plums and eight hundred grams of sugar. The plums are thoroughly washed under running water, cut in half and the pit removed. Then pass the fruit through a meat grinder or food processor.

Adhering to the recipe, namely a simple five-minute recipe for thick plum jam for the winter, you need to:

1. Transfer the plum mixture into a container suitable for cooking. 2. Then add the required amount of sugar and leave in this position for about an hour. During this time, the sugar should be completely absorbed. 3. After an hour, the plum mass is put on fire and boiled for fifteen minutes. 4. Remove the jam from the stove and allow to cool. 5. After a while, put it on the stove again and bring to a boil. 6. Cooking time – twenty minutes. 7. Then the action is repeated completely, only for the third time you will need to simmer the jam on the stove for thirty minutes.

During this time, the mass should decrease in size by half or at least by a third. The finished jam is poured into a previously prepared container (not forgetting to sterilize it) and sealed. Store jars in the pantry or refrigerator. It is advisable to attach a sticker to each jar with the date the jam was made. Thanks to this, the hostess will always be one hundred percent sure that the canned food served to the guests has not expired. Can be prepared for the winter.

Homemade secrets for making apple and plum jam

On a cold winter evening, pancakes with jam and hot tea will be devoured by the household with a bang. In order to have everything you need for home gatherings on hand, you should now take care of some of its components, for example, jam.

There are only two ingredients needed to make jam. This is a kilogram of fruit puree and a kilogram of granulated sugar.

1. It is necessary to peel the apples, cut out the middle and cut them into arbitrary sizes, for example, into cubes, so that the apples boil better.

2. Then the fruit is transferred to a large saucepan, filled with water and simmered over the fire after boiling for about half an hour. During this time, the apples should be well boiled.

3. Add plums to the apples (they must also be thoroughly washed and pitted first, if desired).

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It is impossible to keep fruits and vegetables fresh for the whole winter, which is why such wonderful preparation methods as canning have been invented. One of the favorite treats for children and adults is jam. It is tasty and aromatic on its own, an ideal dessert for tea, and in addition, it is used as a filling for pies and pies. Each housewife has her own methods and secrets of canning and preparations. For readers who are planning to make seedless jam for themselves, a simple recipe with plums is on the pages of the Popular About Health website. Choose and delight your loved ones with a sweet treat!

In gardening, there are up to four dozen varieties of plums. Of course, each of them has a different taste and aroma, which means the jam will turn out different in each case. In any case, plum has a lot of useful properties. One of them is to cleanse the intestines with regular constipation and help with anemia. Plum jam effectively removes salts from the body and contains a lot of potassium, which is beneficial for the heart and blood vessels.

A simple recipe for jam for the winter

For high-quality and tasty jam, you need to carefully select plums. Remove spoiled fruits, because even one accidentally falling into the pan can spoil the taste. This simple jam is prepared without seeds, which means that the fruits need to be washed and peeled.

For the recipe you will need:

1.5 kg of ripe plums; - 900 grams of sugar; - 200 grams of water.

Pour the peeled fruits with cold water, put the pan on the fire and bring to a boil. Then cook, stirring regularly, until the fruits become completely soft and boiled. This process takes approximately 20-25 minutes.

Next, the fruit will need to be ground, for this you will need a sieve. Grind the fruits thoroughly, add sugar and mix well. The result should be a transparent, viscous consistency of a beautiful amber hue.

Put the mixture back on the fire. Be sure to stir the jam while cooking, otherwise it will burn and acquire an unpleasant smell and taste. Cook for about half an hour, then pour into prepared sterile jars. Roll up the lids, turn over and leave covered for 24 hours until completely cooled.

From the proposed quantity of products you can get 2 half-liter jars of jam.

Pitted plum jam with chocolate

This recipe generally takes about an hour, and this amount of ingredients will yield about 3.5 liters of finished product.

For 2 kg of plums you will need 1.8 kg of sugar and a bar of dark chocolate 100 grams. The result is not ordinary jam, but an amazingly delicious fruit and chocolate dessert with the most delicate consistency. This is a delicious treat for tea, and also an interesting filling for homemade buns, buns, pies and rolls.

We start cooking by washing the plums and removing the pits. It doesn’t matter which variety is used, but Vengerka produces a darker consistency, and Renklod produces a lighter consistency. Cover the fruit halves with sugar and leave for 2.5 hours until the juice separates.

Place the pan on low heat and cook covered for 15-20 minutes. At this time you can prepare the chocolate. Break the tile into pieces, add to the plum mixture, wait until it completely dissolves (about 40 minutes). After this, beat the whole mass with a blender until smooth, and return to low heat. simmer the jam for about 30 minutes, stirring constantly so as not to burn.

Pour the thick, aromatic mass into sterile jars and roll under metal lids for long-term storage. Turn the containers upside down and let cool completely. After a day, put it in a cool place.

Recipe for seedless plum jam with apples

Adding apples to the recipe allows for a thicker consistency. For this you will need:

1.5 kg plums; - 0.8 kg of apples; - 800 grams of sugar.

Blanch the peeled plums over low heat for 30-40 minutes. Peel the apples and cut into pieces. Place the slices in a saucepan, add about 2-3 cm of water, bring to a boil and cook for 15 minutes. When the fruits become soft, rub them through a sieve to make a puree.

When the apples and plums are ground into homogeneous masses, they need to be mixed and placed on the stove over low heat. Add sugar and cook for 30-40 minutes. Don't forget to stir the whole mixture so it doesn't burn.

Straight from the fire, pour the jam into pre-sterilized jars. Roll up the lids, turn over and cool. The finished cork can be stored all winter, serving the delicacy to the table and using it as a filling for baked goods.

In addition to apples, plums go perfectly with quince, pear, thorns and blackberries. Experiment and surprise your family and friends with unusual treats!

Plum jam (method 1). Recipe

Required:

1 kg plums, 750 g sugar.

Preparation

Sort the plums, remove the stems, then wash in cold water. Next, cut them in half and remove the seeds. Blanch the prepared plums in boiling water or over steam until softened and then rub through a sieve. Boil the plum puree in an enamel basin for 10-15 minutes, then gradually add sugar. Boil the fruit mixture until completely cooked.

Place the boiling jam into dry, sterilized jars. Then cover the jars with boiled metal lids and seal tightly. There is no need to turn the jars over.

Plum jam (method 2). Recipe

Required:

2 kg plums.

Preparation

Ripe plums are used to make jam. They should be sorted, washed with cold water, cut into halves and the seeds removed. Place the prepared plums in an enamel bowl with a lid, put on the fire and bring to a boil. You need to stir the fruit mass all the time with a wooden spatula.

After the plum gives juice, remove the lid from the pan. Boil the fruit mass for an hour, then leave the half-ready jam for 8-10 hours, then put it back on the fire, bring to a boil and set aside again for several hours. Repeat all steps 2-3 more times.

Then rub the significantly boiled mass through a sieve.

Bring the plum puree to a boil again. It is considered ready if its mass has decreased by 3 times from the original one.

Leave the finished jam to stand for 1-2 days. After its surface has dried, it can be placed in dry, sterilized jars. Close the jars with boiled metal lids.

Plum and apple jam. Recipe

Required:

1 kg of plum and apple puree, 800 g of sugar.

Preparation

If you make jam from a mixture of plum and apple puree, it will turn out thicker. First you need to prepare the fruit. Sort them out, wash them, cut them into pieces, and remove the pits from the plums. Then cook until half cooked and rub through a sieve. After this, cook the fruit puree for 10-15 minutes and then add sugar.

After this, cook the jam with continuous stirring until completely cooked. Place the prepared hot jam into prepared jars and seal them tightly with boiled metal lids. Then place the jars upside down until they cool. As soon as the temperature of the jars reaches 40-50 °C, move them to the bottom, otherwise the thickened jam will stick to the lid.

Pitted plum jam for the winter

A fragrant, thick delicacy that is equally good either spread on toast or baked with it into delicious cheesecakes or bagels. The recipe is simple:

1 kg plums;
1 kg of sugar (less possible);
100 g of water.

Attention! You need to reduce the sweetness in the recipe, taking into account the fact that sugar is a preservative and poorly boiled jam for the winter can ferment if its quantity is not enough.

The prepared plum halves are filled with water and placed on a burner with a divider. After boiling, cook for 20-30 minutes, stirring occasionally.
The slightly cooled mass is blended with a blender until smooth.
Place the bowl with the jam preparation on the stove, add sugar and begin to boil, stirring constantly. It’s good if the pan is wide and low, like a basin, in which case the evaporation of excess moisture will occur more intensely and the jam will cook faster. On average it may take 1.5-2 hours.
The finished product does not spread on the plate if it is tilted.

Advice! To prevent the jam from burning during boiling, you can do this: place a wide frying pan on the stove with salt poured onto it. And in this frying pan place a pan with fruit mixture. The salt layer between the walls of the dish will not give excess heat, and heating will occur evenly.

Features of using a bread machine and multicooker

In both cases, for 1 kg of plums we take 800 g of sugar and 150 ml of water. To prepare a delicious dessert for the winter, you need to do the following:

Bread maker. First sprinkle the fruits with sugar and leave for 3-4 hours until the juice appears, after which we transfer the entire mass into the bowl of the device. Add water so that the product is not too thick. We select the “Jam” mode, set the timer for 1 hour 20 minutes, if the program time is not set automatically. We turn the finished product into jam using an immersion blender and close it for the winter.

Multicooker. Place the plum halves in the bowl of the device, sprinkle with sugar, pour in water and mix everything. It is best to cook the mixture on the “Stew” mode for 2 hours. 10 minutes before the end of the period, you should evaluate the quality and texture of the product. If a lot of juice has been released during fruit processing, you can add a little pectin or gelatin to the jam to give the jam the desired thickness.

Plum jam will only be more aromatic if you use cinnamon, vanilla, ginger, cardamom, and cloves when boiling it. These components are introduced at the very end of cooking or added to the finished product. Often, sprigs of mint or rosemary are placed directly under the lids of the jars, which are removed before consuming the dessert.

On cold winter evenings, sometimes you crave aromatic warm tea with baked goods or pancakes with sweet jam. A simple and quick recipe for plum jam for the winter is in great demand among many housewives. The sweet and sour delicacy will be an excellent filling for pies and pies, as well as a sugary snack for fresh bread and butter. By looking at recipes with photos on the Internet, you can be sure that the plum jam turns out beautiful, thick and very appetizing.

Before you start cooking, you need to choose a fruit. For winter seaming you will need ripe, fairly strong plums of any variety. To make the treat even tastier, you can add a little cinnamon or nutmeg.

Five-minute pitted plum jam

Five-minute recipe is a simple winter recipe that is suitable for a working woman and anyone who does not want to spend a lot of time cooking.

1 kg plums;
1 kg sugar;
1 package of gelling additive (Zhelfix, Jam, etc.).

It will take no more than half an hour to prepare the jam, not counting the time required to process the fruit raw materials.

Chop the plum with a knife, add sugar and leave for several hours until it gives juice.
Place the bowl with the fruit on low heat, bring to a boil and, after cooking for 5 minutes, remove from the stove. Cover the container with gauze to allow air access.
After cooling, blend the mixture with an immersion blender and cook for another 5-10 minutes. At the end of cooking, add the gelling agent according to the recipe on the package.
Pour the hot jam into jars, roll up the lids and, turning over, cover with a blanket for further slow cooling.

Plum and apple jam

The combination of apple and plum in jam guarantees thickness to the recipe due to the fact that both fruits contain pectin.

1.5 kg plums;
1 kg apples;
1.2 kg sugar.

This simple recipe involves peeling both apples and plums. Cut out the cores of the first ones, and remove the seeds from the second ones. The peel will make an excellent compote - concentrated and aromatic.

Chop the apples and mix with the plum halves.
Add sugar and cook over low heat for 20 minutes.
Remove from heat, cool slightly and puree the hot mixture with a blender.
Place on the burner and simmer for 40 minutes.
Pack the hot jam into jars and cover with boiled lids.

Amazing color, delicious aroma and desired thickness distinguish this simple recipe for plum and apple jam for the winter.

Plum jam in a slow cooker

The convenience of cooking jam in a slow cooker is that you don’t have to be tied to the stove and constantly stir the product being prepared.

1 kg plums;
800 g sugar;
150 g of water.

Advice! Using the same simple recipe, plum jam is prepared at home in a bread maker.

Mix all ingredients in the bowl of the device.
Boil the mixture in the “Baking” mode for 15 minutes.
Puree using a blender.
Cook for another 2 hours in the “Stew” mode.
Pour hot into warm jars, roll up the lids and put under a blanket until completely cooled.

Advice! If it seems that the jam is a bit runny, you can add agar-agar (25 g per 1 kg of product) or another gelling additive to the recipe.

Boil plum jam on the stove

Regardless of the type of exposure, the plums should first be washed, sorted, and pits and spoiled areas removed. Be sure to rinse the product again and dry it in a colander or on a towel. Next, proceed in one of the following ways:

Basic option. For 1 kg of plums, take 3 cups of sugar and half a glass of water. Pour water into the pan, immediately add fruit and turn on medium heat. After the mixture boils, reduce the heat and cook the mixture for no more than 10 minutes. Place the thick part of the product in a sieve and grind, getting rid of the peel. Place the resulting puree back into the saucepan with the juice, add sugar and cook until tender, stirring regularly. The process usually takes 1-2 hours, the finished jam should have a consistency similar to rich sour cream. Then it can be placed in sterile jars and closed for the winter.

Cyclic approach. Place the pre-processed plums in a cooking container, cover with a lid and turn on low heat. Keep the mixture on the stove for 30-40 minutes, stirring occasionally. Then sprinkle the plum puree with sugar and leave for 6-8 hours. Stir the mixture and cook again for 30-40 minutes, taste for sugar and add if necessary. If the skin is reluctant to boil, use an immersion blender. Again we infuse the composition for 6-8 hours, boil and infuse again. After that, all that remains is to boil the mass one last time and you can put it in jars. Before closing containers for the winter, fill them with melted butter, which will prevent spoilage of the product.

If, when opening a jar of jam, signs of mold are found on the surface of the composition, they should be removed with a clean spoon. The rest of the product, if its color and smell have not changed, can be safely consumed.

Recipes for making plum jam at home

A few simple options will help you prepare a delicious treat even for those who are doing it for the first time. Experienced housewives will be able to learn some valuable tips and unusual new ways to cook plums.

For each jam preparation option, the amount of sugar and plums will be the same. The proportions for all recipes will be as follows: for 1 kilogram of plums of any color and variety, 800 grams of granulated sugar. Only the cooking methods and additional ingredients will differ.

A simple recipe for the winter

This aromatic and juicy delicacy is prepared quickly; it will only take a couple of hours.

It is advisable to include 200 milliliters of water in the list of necessary products.

Preparation of plum jam step by step:

In a thick-walled saucepan, mix sugar and water and heat the liquid.
Sort the plums and remove the pits. Add to boiling water and cook for half an hour.
Boiled fruits in sugar can be ground through a meat grinder or using a hand blender.
Pour the puree into the pan and boil again, cook for 5 minutes.
Pour into prepared jars. Roll up.

"Five Minute"

It turns out that in 5 minutes you can make a full-fledged delicious jam! The recipe is no different from more scrupulous and lengthy cooking methods. In addition to the main ingredients, the recipe requires one glass of water.

Preparation:

Plums must be prepared in advance - they should not have seeds.
Pour the fruits into an aluminum bowl and sprinkle them with sugar. For faster cooking, you can mash them with a masher.
Place on fire and bring to a boil. Boil for 5 minutes.
The finished treat can be further ground in a blender or sent directly into sterile jars.

In a slow cooker

If you don’t have time to stand at the stove, you can make jam in a slow cooker. For this recipe you don’t need to do anything, just prepare the fruit, sugar, two cinnamon sticks and a glass of water.

Place the cream halves in a multi-cooker bowl and sprinkle with sugar.
Set the “Extinguishing” mode. Usually it lasts half an hour.
Open the lid of the bowl to allow steam to escape, add cinnamon to the plums. Simmer them for 5 minutes.
Then the fruits can be crushed into a puree or poured into jars directly from the slow cooker.

In the oven

An interesting way of cooking that will appeal to many. After all, if you cook plums in the oven, they will have a dense and viscous consistency. Sugar syrup will bind the fruits together, resulting in a delicious jam. As additional products, you can add the juice of one lemon, one cinnamon stick and two star anise.

Cooking method:

Place the prepared pitted plum halves into a heat-resistant container.
Mix sugar, lemon juice and spices together. Season the plums with this syrup.
The oven should be preheated to 180 degrees. Place the form with fruit in it for 20 minutes.
Then the temperature should be lowered to 150 degrees and the jam should be cooked for 60 minutes.
The finished product can be crushed to a mushy state with a blender or rolled directly into jars.

Seedless

The jam tastes perfect if there are no seeds in it. It is with this method of preparation that a homogeneous soft mass is obtained that you can eat and not be afraid of accidentally choking.

With bones

This method is similar to the “Seedless” recipe, the only thing is that the fruits must remain whole. The amount of ingredients is the same, but during cooking you can add 1 glass of water to prevent the jam from burning. Boiled plums in sugar syrup will give a thick consistency. The seeds give the jam a slightly spicy taste - this is the advantage of this method. This delicacy will receive positive reviews among real gourmets.

Sugarless

An ideal recipe for those who keep their figure in shape, for diabetics or simply for those who adhere to proper nutrition. For this recipe you only need one product - ripe juicy plums.

Cooking method:

It is advisable to remove seeds from the fruits. Place them in a deep saucepan and put on fire.
Cook the cream over low heat for 1.5 hours, stirring frequently with a wooden spatula.
Remove the jam from the heat and let it sit for one night. Then boil again and cook for 5 minutes.
Distribute thick jam into jars and roll up.

How to cook Transcarpathian plum jam for the winter - lekvar

During the season, there is a column of smoke in the villages of Transcarpathia - this is the cooking of plum jam. Women gather in “flocks” of different ages - grandmothers, aunties, granddaughters, mothers, nieces, daughters and other relatives work together. Sometimes men also join them. Although, a more “masculine” activity, of course, is cooking palenka, not jam. To prepare jam, you should traditionally use Hungarian plums. But in reality, any plum from which the pits can be easily removed is used. The plums collected in all available containers are first “puffed”, that is, they are freed from seeds. Then they put the clean plums in huge bograci (cauldrons in which Hungarian goulash and Hungarian fish soup are cooked) and other thick-walled containers.

Cook over a live fire, over wood, stir - not very often at first, because the plum releases a large amount of liquid. But then, after a few hours, when the mass begins to thicken greatly, you can’t yawn, otherwise the jam will burn and its taste will be hopelessly spoiled. There are as many stirring devices as there are Transcarpathian families. Everyone invents something of their own, using the centuries-old experience of their ancestors and their own ingenuity. The process lasts a very long time - 14-16, or even more hours. Authentic, leisurely, with a pleasant conversation and a stamperlik (small glass) of palenki, time flies. When the most experienced woman decides that there is enough cooking, the process is stopped. The finished jam is cooled, and it becomes even thicker, with the consistency of “tar,” as my husband jokes.

The jam is packaged in jars,

ceramic pots or stored in wooden bowls in a cool place.

When stored in a cool place, a protective crust forms on the surface of the plum jam and the inside does not spoil. All winter they prepare a variety of delicious things from the lekvar, and just with tea it is self-sufficient, and if you spread it on butter and brutally “dump” a fair amount of jam on top - death to your enemies, how delicious!

One day, I brought my Moscow friend, who was on “weight loss” cocktails, to visit our rural relatives, promising her participation in the entertaining process of brewing plum lekvar. Daria went with a clear conscience - after all, the promised delicacy did not even contain sugar, not to mention all sorts of harmful fats and cholesterol. Unhappy, she did not suspect that during the preparation of the jam they began to prepare “lekvar bombs,” but simply funky and gombo ones from last year’s lekvar. The women do not have time to knead the dough on them - the golden donuts and soft “gombs” are scattered instantly. My Dasha held out for exactly 10 minutes, and then, waving her hand, she ate everything - from steamed Gombovets to fried lard.

Well, authenticity and exoticism are, of course, good. But how to prepare the same plum jam in simple home conditions? This is exactly what I will tell you right now!