How to properly prepare jam from plums in a slow cooker

How to make plum jam for the winter? If you have previously prepared this sweet preparation exclusively according to the classic recipe, then be sure to read our article. From it you will learn how to properly cook plum jam with the addition of pears, lemons, oranges and even cocoa.

Plums are an unpretentious fruit crop, so in every good housewife’s home you can find a delicacy made from these delicate fruits.

You can make delicious jam from fruits of any variety, as long as they are not rotten and have no obvious damage.

Properly cooked plum jam will have a delicate consistency, moderate sweetness and a very pleasant aroma.

And since plum goes well with almost all summer fruits, and even with some spices, this will allow you to prepare quite a few different types of this delicious delicacy.

Seedless plum jam recipe

Jam from seedless plums
If in the future you plan to use plum jam to make open-faced pies and buns, then be sure to remove the seeds from all the fruits before starting cooking.

This can be done quite simply. To do this, take a knife with a thin blade, carefully cut the plum in a circle and try to twist the slices slightly.

If after this action the bone still remains in its place, then take an ordinary pencil and lightly pry the core of the fruit with it.

As a result, you should get two almost identical, and most importantly, undamaged slices. If you are satisfied with their size, immediately place them in an enamel container.

Ingredients:

Plums-2 kg
Sugar - 2 kg
Purified water - 350 ml

Preparation:

Wash the fruits thoroughly with water, remove the seeds and place in a large saucepan.
Place another pan on the stove, pour in water and add all the sugar
Adjust the heat to minimum, and constantly stirring this whole mass, boil a clear syrup
Pour the resulting syrup over the slices and let them release the juice for 2-3 hours.
Then return the basin to the stove, bring the jam to a boil and boil it for literally 2-3 minutes
Turn off the heat and place the bowl of fruit in a cool, dark place
After 8 hours, return it to the stove and bring to a boil again
Repeat this manipulation one more time
For the fourth time, boil the jam again, reduce the heat and cook until thickened for 20-30 minutes.
If you don’t want your winter preparation to turn into porridge, then make sure that the syrup in which the fruit is boiled is only slightly bubbling
Place the finished treat in glass jars and seal tightly with lids.

Recipe 9: five-minute jam from plums in halves

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don’t need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

1 kg plums (Hungarian variety);
1 kg sugar;
0.5 cups of water (250 ml glass).

Wash the plums, sort them, put them in a colander and let the water drain completely.

Remove the seeds.

Pour 800 grams of sugar into a bowl for making jam (reserve 200 grams), add 0.5 cups of water so that the sugar can be stirred. Put on fire and cook the syrup until the sugar is completely dissolved.

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.

After cooling, bring the jam to a boil and cook for 5 minutes.

Then add the remaining 200 grams of sugar to the syrup with plums, turn off the stove and stir the jam from the plum halves until the sugar dissolves. After cooling, bring the jam to a boil and cook for 5 minutes.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil it in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to fill with syrup and the syrup to thicken.

Makes approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. Jars can be sterilized in the microwave (pour 1 cm of water into the bottom of the jar and turn it on for 2-3 minutes at maximum power), or in a steam bath (a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.

Delicious jam from plum halves in five-minute jelly is ready.

How to make plum jam with pits?

Plum jam with pits
Sometimes, no matter how hard the housewife tries, it is not possible to remove the pit from a plum without damaging the pulp. This may be due to the very small size of the fruits or the fact that they are not yet fully ripe. In this case, there is nothing left to do but prepare a sweet treat with a bone.

If you also have similar problems, then don’t be too upset. After all, if you are lucky and you use a not very sour plum to prepare the delicacy, then the presence of a seed inside will make the jam even more interesting and aromatic.

Components of a sweet winter preparation:

Plums-5 kg
Sugar-4 kg
Water-800 ml

Preparation:

To begin, sort out the fruits, set aside the rotten and heavily crushed ones.
Rinse firm fruits under running water and remove stems.
Next, put a pot of water on the stove and bring it to a boil.
Take a colander and drop the plums into boiling water in small portions, just for a couple of seconds.
After blanching, immediately cool them in cold water.
We prick the cooled plums with a wooden skewer and put the container in which we will cook them.
Make syrup from water and sugar and pour it over plum fruits.
After about 2 hours, put the sweet preparation on the stove and cook it over low heat for 10 minutes
Then turn off the stove and leave the fruits to cool
After about 4-5 hours, turn on the stove again and cook the jam for another 10 minutes
After this, turn off the heat completely and wait until the mass cools down.
The third time we boil the mass for 20 minutes and immediately put it in sterile jars

Adjika from plums and tomatoes at home for the winter in a slow cooker

For cooking you need:

half a kilo of paprika;
half a kilo of medium-sized onions;
half a kilo of carrots;
9 chili pods;
half a kilogram of plums;
200 grams of garlic;
100 grams of granulated sugar;
2 tablespoons of salt;
3 kilograms of tomatoes;
half a liter of sunflower oil.

Cooking instructions

The washed tomatoes are immersed in boiling water for 3 minutes, and then thrown into water with several ice cubes for 5 minutes.
After this, the skins are removed from the tomatoes.
The plums are washed and the seeds are cut out or separated from the inside.
The husks from the bulbs and garlic are completely removed with a knife.
A branch is cut off from the peppers.
The carrots are peeled and then washed to remove any remaining soil.
All fruits and vegetables are cut into pieces and ground into puree (plums are crushed into a separate container).
Vegetable puree is mixed with oil, placed in the multicooker bowl and begins to cook on the cooking mode for 60 minutes.
At this time, the plum puree is mixed with sugar and salt.
20 minutes before the end of the timer, the multicooker lid is opened and plum paste is added to the vegetable mass.
The lid of the device closes and the adjika continues to prepare. The finished snack is distributed into sterilized jars and tightened using a preservation key.

In this video you can watch a recipe for juicy spicy turkey fillet in adjika, cooked in a slow cooker.

Spicy adjika from Ugorka plum for the winter, cooked in a slow cooker

You will need:

a couple kilos of eels;
a couple of chili pods;
a pair of garlic heads;
1 dining spoon of salt;
8 tablespoons of sugar;
2 tablespoons coriander;
a pair of bay leaves;
2 tablespoons of cumin;
one and a half dessert spoons of ground black pepper.

How to cook?

Each plum is washed and pitted.
Garlic heads are peeled.
The chili pepper is freed from the stalk. There is no need to remove the seeds from the chili.
Chili, plums, and garlic are ground in a meat grinder twice.
The resulting puree is mixed with ground spices.
Adjika is poured into the multicooker bowl, bay leaves are carefully immersed in the sauce.
The appetizer is prepared in the cooking mode for an hour.
After the timer notifies that the dish is ready, the adjika is poured into sterilized jars and sealed.
The workpiece cools under a warm blanket, turned upside down. Then it is better to store adjika in the refrigerator.

Plum adjika with beets in a slow cooker

To prepare this adjika in a slow cooker you need:

a couple kilos of plums;
kilo of quince;
5 chili pods;
300 grams of garlic cloves;
medium sized beets.

Cooking method

Chili is soaked for an hour in cold water.
The plum is washed, its pulp is separated from the pit.
The quince is washed and the core containing the seeds is removed.
The garlic peel is removed.
Beets in a raw state are freed from the top layer.
The soaked pepper is cleared of the stalk and seeds.
All fruits and vegetables except garlic cloves are chopped in a meat grinder.
The resulting puree is poured into the multicooker bowl, the device is activated for 1 hour in cooking mode.
20 minutes before the end of cooking, crushed garlic, granulated sugar and salt are added to the adjika.
The snack is rolled into pre-sterilized jars, the containers are turned over, wrapped in a warm cloth and left in this position for a day.
Then the workpieces can be put away in a dark place until winter.

Plum jam in a slow cooker

Winter delicacy prepared in a slow cooker
Jam prepared in a slow cooker turns out no worse than a product cooked on a gas or electric stove.

Therefore, if you have such an assistant in your kitchen, then feel free to use it to prepare a tasty and aromatic plum delicacy.

Products:

Large plums - 3 kg
Sugar-10 glasses

Cooking recommendations:

Remove the pits from the plum fruits and cut them into four equal parts.
Place the fruit slices in any bowl and add sugar
Mix everything carefully and leave until dark juice appears.
Then, transfer all this mass into a multi-cooker and set the extinguishing mode
After you see that the syrup has boiled, set the timer for 10 minutes and go about your business
After this time, turn off the multicooker from the network and let the mixture cool completely
Repeat all previous manipulations 3 more times
When you see that the syrup has thickened, put the hot jam into the jars and roll up the lids.

How to make plum jam in a slow cooker:

Rinse the plums and remove pits. I don’t remove the skin from plums. But if you remove it, the taste will be slightly different. With the skin, the taste is richer and the color is brighter. This only applies to red plums. For yellows it doesn't matter.

Grind the plums in a meat grinder or chop with a blender.

Place the resulting plum puree in a multicooker bowl, add a glass of sugar, and stir. Turn on the “stew” program and cook the jam in the multicooker for 1 hour. That's all.

While the jam is cooking, prepare the jars and lids. I use half liter jars.

After the multicooker signals that it is ready, place the hot jam into clean, sterilized jars and seal with iron lids.

Under a nylon lid, such jam can only be stored in the refrigerator; without it, it can ferment, since it contains little sugar.

I got a little more than a liter of jam.

The finished jam has a rich plum taste, bright color and unique aroma. It is good with tea, and with pancakes, and as a layer of sponge cake layers.

Difficulty: 2 out of 5

In the summer, we prefer to eat our fill of fruits and berries. And it’s very difficult to resist preparing several jars of strawberry or pear jam, apple or apricot jam for the winter.

If the year turns out to be fruitful for plums, these fruits are also processed. After all, in winter it’s so nice to open a jar with sweet fruit contents.

We will cook plum jam in a slow cooker. This is a fairly simple method, and its implementation will not require any extra effort from you.

You can prepare a treat for the winter from any plums: yellow or blue, soft, ripe or elastic, greenish. But there is one peculiarity: the recipe for any jam involves pureeing fruit. Accordingly, the plum is prepared without pits.

Here it is very important to take into account the type of fruit, because for some the pit comes off easily, while remaining clean, while for others, separating the pit turns into a real confrontation between the hostess and the stubborn plum, while the victoriously extracted pit may contain a fair amount of pulp. From this point of view, Hungarian is best suited for preparing sweets for the winter.

Plum preparations, as well as apple ones, allow the housewife to experiment a little. It is known that apple jams and marmalade can be prepared with the addition of spices.

Plum is no worse. Many recipes strongly advise adding “apple” spices such as cinnamon or cloves to Hungarian jam.

It’s up to you to decide whether to do this or not, because not everyone likes the smell of cinnamon and cloves; some prefer the natural aroma that the fruits give.

Nuance:
If you still decide to use spices, add them not in ground form, but in their whole form: a cinnamon stick, a few “stars” of cloves. Before pouring the delicacy into jars, it is better to remove the spices.

Recently, a recipe such as chocolate plum has gained great popularity.

It is distinguished from the classic version by its rich dark color and light chocolate accent. And to prepare such a miracle, you just need to add a few spoons of cocoa powder. However, we will dwell on this below.

Step 1

Wash the plums, cut them into halves and remove the pits. Attention: if you are making apple jam, the wormy places can be cut out and cleaned. But in the case of plums, the wormy fruit is laid aside entirely.

Step 2

Place the fruit halves in a multicooker bowl, pour in water and add sugar. Stir the contents of the bowl. Set the “Baking” mode, it will take fifteen minutes.

Step 3

As a result of this heat treatment, both the pulp and skin of the plums become very soft - it’s time to start making puree.

A simple way: put the whole mass in another bowl and blend it with an immersion blender. In principle, you can do this right in the multicooker bowl if you feel confident and are not afraid of damaging the coating.

If you don’t have a blender on your farm, you can mince the plums or rub them through a sieve.

Five-minute plum jam

Five-minute jam made from plum fruits
This recipe will appeal to those housewives who do not like jam and prefer to feed their household with jam, which contains intact transparent fruits. The sweet preparation, cooked in literally five minutes, will delight you with taste, color, and aroma.

Components:

Plums-6 l
Sugar-7 l
Vanilla-1 pod

Recipe:

Wash the plum fruits, dry them a little and remove the seeds
Cover them with sugar and wait until they release plenty of juice.
Place a bowl of fruit on the stove and bring it to a boil
When the first bubbles begin to appear, add a pre-cut vanilla pod to them.
Boil the fruits for literally 5-7 minutes and immediately place them in sterilized jars
Roll up the jam with tin lids and wrap it in a cotton blanket
Wait for the plum treat to cool completely and transfer it to the basement

Method for making plum jam in a slow cooker

Wash the plums and remove the pits, add sugar and leave for one hour. This time is necessary for the plums to release juice.

If you are not going to grind the finished jam with a blender, then cut them directly into small cubes. Remove the zest from the lemon, squeeze out the juice and add to the plums.

After an hour, turn the multicooker on to the “High Pressure” mode and set the time to 15 minutes. Check the valve, it should be closed. When your multicooker assistant notifies you that the jam is ready, pour it into a blender and grind until smooth.

The jam turned out not liquid. But if you want it to be even thicker, add gelatin. To do this, you need to soak it as indicated on the package. I use the most common, cheap gelatin; you just need to fill it with hot water and leave it for a while. Add the swollen gelatin to the prepared jam as soon as the cooking time is over and mix well.

Pour the jam into sterilized jars and safely store all winter.

Plum jam is prepared in a multi-pressure cooker Moulinex MINUT'COOK CE400032.

Cooking time:

1 hour.

Yield of plum jam prepared in a slow cooker for the winter:

2 jars of 300 ml.

Many articles have been written about the beneficial properties of plums, as they contain a large amount of trace elements, vitamins, ascorbic acid and antioxidants. Plum jam is considered not only tasty, but also healthy, which will allow you to enjoy a delicacy with a pleasant sourness on a frosty winter evening. A jar of plum jam will give you new taste sensations and remind you of warm sunny days. Thanks to the delicate consistency of plum jam, the delicacy literally melts in your mouth. Jam prepared according to this recipe can be served with tea and used as a fragrant filling for baked goods. It’s not difficult to prepare plum jam; just study the recipe, prepare the ingredients and have a multicooker in your arsenal. The amount of ingredients can be increased or decreased depending on personal preference. This not entirely traditional recipe will be appreciated by housewives who like to save time and use modern kitchen utensils to make jam. You can take any variety of plum, the main thing is that the stone separates well.

Plum jam with chocolate or cocoa

Plum jam with cocoa
We are used to the fact that jam consists only of sugar and some type of fruit, so a delicacy that, in addition to these products, also contains cocoa causes us a slight surprise.

In fact, high-quality cocoa goes very well with plums. It adds a more interesting flavor to the finished product, making it an ideal breakfast dish.

Components:

Plums (possibly overripe) -2 kg
Sugar-1 kg
Cocoa-300 g
Cognac-3 tsp

Preparation:

Wash, dry and remove pits from plum fruits
Blanch them in boiling water and grind them in a meat grinder into a homogeneous mass.
Place it in a pan with a non-stick bottom and pour in almost all the sugar.
Mix the rest with cocoa and set aside for a while.
Cook the jam for 20 minutes and then add cocoa to it
Mix everything thoroughly, turn off the heat and cook the delicacy for another 20 minutes.
Place hot jam in glass containers and close with vacuum lids
After cooling, move the sweet preparation to the cellar or basement

Recipe 4: how to cook plum jam with cocoa in a bread machine

Plum jam with cocoa or chocolate-plum jam is truly an original and very tasty dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult to resist.

Plum – 1 kg
Cocoa powder - 3 tbsp. l.
Granulated sugar – 1 kg

We select ripe fruits for jam, without visible damage. Rinse the plum in cool water. Let the excess liquid drain.

Next, divide the fruits in half and remove the pit.

I had a very ripe plum, so I also completely removed the skin from it. But this is not at all necessary.

Transfer the prepared plums to the bread machine container.

To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.

Sprinkle the plums with the required amount of granulated sugar according to the recipe.

Now add cocoa powder. If you want a richer chocolate taste, you can add a little more cocoa.

If you are preparing jam on the stove, then it is better to add cocoa 5-10 minutes after the jam boils, when you have removed most of the foam.

Place the container in the bread machine.

We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.

We have enough time to prepare containers for storing jam. Glass jars must be thoroughly washed with baking soda and rinsed. Then sterilize in any way available to you. Directly sterilizing the containers should be done shortly before the end of cooking the jam, so that the jars are hot before pouring.

After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.

We wrap the jars in a blanket and leave them in this state until they cool completely. Cooled jam can be stored in a cool place.

Plum jam in chocolate made from plums with cocoa is ready!

A very original plum jam with a rich chocolate taste will conquer even those who are skeptical about various culinary experiments.

Plum jam with nuts

Plum confiture with nuts
Walnuts can help you diversify the taste of plum jam. This component will make the finished product more satisfying and give it a barely noticeable tartness. The aroma of plum and nut delicacy will fill long winter evenings with the taste and smell of summer.

Ingredients:

Plums-2.5 kg
Granulated sugar-2.5 kg
Shelled walnuts - 500 g
Water-2 glasses

Recipe:

Wash the plums under running water, place them in a colander and let the excess liquid escape
Carefully cut the fruit along its characteristic line and remove the pit
Peel the hard shells of the nuts and divide their kernels into four parts
Make clear syrup from water and sugar
Place a piece of nut into each plum and place it all in an enamel pan
Pour the freshly boiled syrup over the prepared fruits and bring the whole mass to a low boil
Skim off the foam and immediately turn off the heat
After the jam has cooled completely, heat it again and boil for 5 minutes
We do this 2-3 more times (the thicker you want the jam, the more times you will have to boil it)
Place the hot jam into sterilized jars and cover them with tin lids.

Brown rice salad with plums

INGREDIENTS:

Plums – 200g
Dates – 200 g
Brown rice – 150 g
Honey – 70 g
Apple – 50 g
Salad mixture – 30 g
Almonds (slices) – 20 g
Water – 1.3 l
Orange juice – 100 ml
Salt

PREPARATION PROCEDURE

Make the dressing: mix honey with orange juice. Remove seeds from plums, peel and seeds from apples. Cut the plums into slices, apples into slices, and cut the dates in half. Rinse the rice until the water is clear and soak in 1 liter of water for 1 hour, then place it in a multicooker bowl, add salt, add the remaining water and stir. Close the lid. Install the REGULAR COOKING

, cooking time
25 minutes
.
Press the “ Start
” button.
Cook until the end of the program. Transfer the finished rice to a separate container. Lift the heating element and place the frying pan on it. Place almond slices in a frying pan. Set the Roasting
, cooking time
5 minutes.
Press the “
Start
” button. Fry until the end of the program, stirring occasionally. Place rice, plums, dates, apples on a serving plate, then the salad mixture. Sprinkle everything with almonds and drizzle with orange dressing.

We prepared this dish in the REDMOND MasterFry FM4502 multicooker

Plum jam with orange

Jam from plums and oranges
If you add an orange to the plums, you will get not only a tasty and aromatic jam, but a healthy product that will help you resist colds.

Ascorbic acid and other beneficial substances found in citrus fruit will make this winter dessert a sweet pill for the flu and runny nose.

Amount of ingredients needed to make jam:

Orange-400 g
Plums-1.5 kg
Sugar-2 kg
Water-300 ml

Preparation:

Scald the orange with boiling water, let it cool slightly, and then cut it into thin slices
Transfer them to an enamel container, add some sugar and water and cook for 10-15 minutes.
Clean the plums from debris and seeds, add the remaining sugar and let the juice flow
Combine all ingredients in one pan and boil them over low heat for 15 minutes
After the jam has cooled completely, bring it to a boil again and cook for 20 minutes.
Place the aromatic mixture into glass jars and seal them with lids.

Ingredients

plum – 1 kg;
sugar – 0.8-1 kg + 2 tbsp. l. for pectin;
citric acid – 0.5 tsp;
pectin – 1 sachet.

How to make plum jam in a slow cooker for the winter

First of all, wash the plums thoroughly. Then let them dry a little, putting them in a colander for 15 minutes so that excess water drains from them. Afterwards, cut the plums in half along the groove, remove the seeds and cut each half again in half or into three parts - depending on the size of the fruit.

Shake the multi-saucepan thoroughly several times to allow the sugar to distribute evenly. Next we need the plum to produce juice. To do this, you can leave the saucepan to stand for about 1-1.5 hours. Or, which will save you a lot of time, turn on the multicooker to heat for about 20 minutes - as a rule, this is quite enough time for any multicooker.

After this, turn on the multicooker to the “Cooking” mode (or “Baking” or “Steaming”, if the desired mode is not available), set the timer to 40 minutes. and let the cartoon cook the jam, closing it with a lid. During cooking, look under the lid a couple of times and stir the jam. And after the specified time, puree the jam with an immersion blender. Until completely homogeneous or leaving some pieces in places – it’s up to the cook’s choice. If you are afraid of damaging the coating of the multicup, carefully pour the jam into another suitable container.

Our jam is ready. But, despite the fact that not a drop of water was added to it, it turned out to be somewhat runny. And now is the time to introduce pectin into it. Mix the contents of the bag (as a rule, it is designed for just 1 kg of fruit) with sugar. We also add citric acid there - it will not only give the jam a pleasant sourness, making it not so sickly sweet, but will also act as a preservative.

Pour this mixture into the jam, stirring it as intensively as possible so that the pectin does not form lumps. Afterwards, we turn on the multicooker again to the same mode - “Cooking” (“Baking” or “Steaming”) - set the timer for 10 minutes. and boil the jam for the allotted time, without stopping stirring constantly. The jam will thicken right before your eyes. You should have a smooth jam (excluding the occasional plum pieces if you decide to leave them) without any lumps of pectin.

Now the finished jam needs to be distributed into jars. For longer storage, we sterilize jars and lids in any way convenient for you. The easiest way is to boil for 3-5 minutes. lids and heat the jars with a small amount of water at maximum power in the microwave - for jars up to 500 ml, 3-5 minutes will be enough.

Recipe for yellow overripe plum jam

Jam from pitted yellow plums
Most often, yellow plums have a rather delicate structure and very soft pulp. This feature does not give housewives the opportunity to make jam from it, in which transparent pieces of fruit float.

And if you missed the right moment and the plum fruits in your garden are completely overripe, then you have no choice but to prepare a sweet preparation from them, somewhat reminiscent of apple jam.

Products:

Yellow plums - 4.7 kg
Sugar-3 kg
Pectin-3 sachets

Preparation:

Put water on the stove, bring it to a boil and put plums in it
Literally after a minute, drain the water and begin to grind the plums through a sieve
After removing all the seeds and skins, transfer the resulting fruit mass into a saucepan and start heating it
When the mass begins to boil, add pectin and sugar to it and mix everything thoroughly
Cook the aromatic jam for 15 minutes and put it in a glass container

Recipe 4. Apple and plum jam recipe in a multicooker “Transparent pieces”

Ingredients

kilogram of sugar;

apples – 500 g.

Cooking method

1. Wash the fruits under the tap and dry. Remove the seeds from the plums by breaking them in half. Cut the apples into four parts and cut out the center and stem. Grind the pulp into fairly large pieces.

2. Place the fruit in a bowl and sprinkle with sugar. Leave for four hours to let out the juice.

3. Place the basin on the fire and warm it up, stirring. As soon as the fruit mixture begins to boil, remove the bowl from the heat and cool completely. This way, the fruits will not boil over, will be well saturated with syrup and will become elastic and harsh, like candied fruits.

4. Pour the fruit mixture into the multicooker bowl. Start the “quenching” mode for half an hour and close the lid. Then take a break of a quarter of an hour and repeat the process again.

5. Place the boiling jam into dry jars and seal tightly.

Frozen plum jam recipe

Jam from frozen fruits
Frozen plums, just like fresh ones, can be used to make delicious jam.

Therefore, if you have a desire, then you can easily freeze them and prepare a sweet treat in the winter, when you need it.

The only thing you should take into account is that you need to freeze the fruits already prepared. Therefore, before putting fruits in the freezer, be sure to wash them, dry them and remove the seeds.

Components:

Frozen plums - 1.7 kg
Sugar-1 kg

Recipe:

Defrost plum fruits and put them in a blender
If you want to get rid of the skin, then grind the mixture through a fine sieve.
Mix the fruit mixture with sugar and put on fire
Bring the jam to a boil, reduce the temperature and simmer until slightly dissolved.
Place the prepared jam into small jars and seal them with lids.
This product is best stored in the refrigerator.

Pear and plum jam

Plum-pear jam
Although these two fruits are very different in consistency, if you cook them correctly, the jam they make will be divine. But when preparing such a delicacy, keep in mind that pears need more time to prepare, so you need to start preparing the winter dessert using them.

Ingredients:

Plums-2.4 kg
Pears-1.2
Sugar-1.5 kg
Lemon zest-10 g

Cooking rules:

Remove the pits from the plums, place them in an enamel pan, add a kilogram of sugar and set to let out the juice.
Peel the pears, remove the hard core and cut it into small slices
Pour a glass of water over the pear, add the remaining sugar and simmer for 15 minutes over low heat.
When you see that the pear has softened, combine it with plum slices and lemon zest
Boil the jam for another 15 minutes and place it in a sterilized container

Plum jam with gelatin

Plum fruits in gelatin
If you don’t like to spend a lot of time in the kitchen, but still want your plum jam to have a fairly thick consistency, then add gelatin to it as a thickener.

The taste of this winter dessert will be very surprising, because due to the fact that the fruit will practically not be boiled, it will retain the taste and smell of fresh summer fruits.

Components:

Sugar-3 cups
Plums-2 kg
Gelatin-60 g

Preparation:

Remove the pits from the plums and place them in the pan in which they will be cooked.
Mix sugar with gelatin and sprinkle crushed fruits with this mixture
Let the sweet preparation let out its juice
After about 5-6 hours you can turn on the stove and bring the jam to a boil
You cannot boil such sweetness, so as soon as you see the first bubbles, immediately turn off the heat
Place the jam in jars, roll up the lids and wrap it in a warm blanket for further sterilization.

Clear plum jam in slices

Transparent plum jam
If you want to make this delicacy, you will have to be patient. After all, in order to get such plum jam you will have to tinker with it for at least two days.

Products:

Medium size plums - 3.5 kg
Sugar-2.8 kg
Vanillin-2 g

Preparation:

Prepare the fruit as described in previous recipes.
Cover them with sugar and wait for them to release juice.
Drain the aromatic liquid and make syrup from it
Pour it over the crushed fruit and leave it in this position for 12 hours.
Repeat this procedure 2 more times
For the last time, in addition to the syrup, add vanillin to the chopped fruit and boil for 10-15 minutes.
After this, all you have to do is put the fruit slices into jars, fill them with clear syrup and close with vacuum lids

Plum jam with cinnamon

Plum jam with cinnamon
Plum jam prepared with the addition of cinnamon has a truly memorable aroma. And if after cooking this dish retains its slightly runny consistency, then you can use it as the main ingredient for preparing sauces that are served with meat.

Components:

Plums-2 kg
Sugar-1.3 kg
Cinnamon 0.5 teaspoon
Wine vinegar - 1 tbsp. l

Cooking method:

Remove the seeds from the fruits and grind them in a meat grinder
Add sugar to the fruit puree and let it sit for a couple of hours.
Add cinnamon, wine vinegar and simmer over low heat for 10 minutes.
Let the jam cool completely and then bring it back to a boil.
After cooling again, return the plum lie to the stove and boil it for 20 minutes
Wait for it to boil, put it in a glass container and close it with airtight lids

Adjika from plums in a slow cooker

Required:

220 grams of sugar;
2 kilograms of ripe seasonal plums;
2.5 tablespoons of tomato paste;
a couple of dinner spoons of large table salt;
200 grams of garlic;
3 chili peppers.

How to cook?

The plums are washed thoroughly and then left to dry completely.
Each fruit is cut and its pulp is removed from the pit.
Plums are crushed using a home electric food processor or meat grinder.
The fruit puree is transferred to a multi-cooker bowl. The device is switched to cooking mode for 30 minutes.
At this time, the garlic peel is removed, and the peeled garlic cloves are crushed in a blender.
Garlic is mixed with salt, granulated sugar and tomato paste.
Garlic paste is transferred to plum puree 10 minutes before the end of cooking. All ingredients need to be mixed.
The finished adjika is poured into a sterilized glass container and rolled up.
All jars are wrapped in a warm cloth and cooled completely when turned upside down.

Plum jam with lemon and ginger

Plum jam with lemon and ginger
If you want to make original plum jam, then add fresh ginger and lemon to it. Lemon will help gently balance sweetness and acidity, while ginger will warm the body from the inside.

Products:

Plums-1 kg
Ginger-100g
Lemon-200g
Sugar-1.5 kg

Preparation:

Scald the lemon with boiling water, cut into slices and cover with sugar
Peel the ginger, cut it into thin slices and also add sugar
We do the same manipulations with plums.
When all the ingredients have released their juice, you can start making jam.
First, boil the ginger for a few minutes and then add lemons to it.
Cook this mixture for 10 minutes and add plum fruits to it.
Continue cooking the jam for another 15 minutes, and then turn off the stove
We wait until the mass has cooled completely and begin to simmer it again
In about 20 minutes the jam will be ready and all you have to do is put it into jars

Calorie content of plum jam

Some people consider jam to be almost a diet food. In principle, they are right in some ways, but no matter how healthy plums are, we must not forget that in order for them to retain their color and taste, they are prepared with the addition of a large amount of sugar

It is this component that significantly increases the calorie content of plum jam, transferring it to the category of products that should be consumed in moderation. Therefore, if you plan to eat a couple of spoons of this delicacy for breakfast or lunch, be sure to take into account that 100 g of this product contains almost 290 calories