Plum jam with walnuts. Plum jam with walnuts

Thick plum jam for the winter: 6 most delicious and simple recipes

Plum jam is my favorite since childhood. It is very aromatic, with a pleasant sourness. I suggest you don’t put it off and make plum jam today. I will write 6 recipes, using which you will get a very tasty preparation for the winter. From plums you can make jam with or without seeds, make thick jam or a royal dessert - plums in chocolate.

Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam and get a new variation on a familiar theme. You can also add nuts to the jam 5 minutes before it is ready - almonds, hazelnuts, walnuts.

Don’t forget, like any other preserved food, hot jam should be placed in sterilized jars and sealed with sterilized lids. It is imperative to remove the foam from the jam! It is because of foam or poorly sterilized jars that jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you add little sugar, store it in the cold.

Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year of manufacture of the can - it should not be older than 5 years. Otherwise, there is a big risk that the bank will burst.

Recipe for plum jam with chocolate and butter

Plum jam with chocolate or cocoa is very popular. And for good reason. Because this is a very tasty dessert that you spread on bread and enjoy. And the base of this dessert is natural - plum.

Ingredients:

plums - 1 kg
sugar - 600 gr.
water - 300 ml
cocoa powder - 50 gr.
dark chocolate without additives - 100 gr.
butter - 50 gr.
orange - 1 pc. (only the zest will be needed)

Plum jam with chocolate - preparation:

1.Take a kilogram of plums along with the pit. Wash them and cut them into 4 parts, remove the pit.

2.Pour water into a saucepan and add sugar. Let the syrup boil. When the mixture boils, the sugar has completely dissolved, pour the boiling syrup over the prepared fruits and leave to steep for 15 minutes.

3.Next, put the future jam on the fire and let it boil. Boil for 5 minutes until the plums soften. Be sure to skim off any foam that forms.

4.After five minutes of cooking, add butter, cut into pieces, and chocolate, broken into squares, to the plum. Sift the cocoa through a sieve so that it does not form lumps in the jam. Remove the zest from the orange (the thin top orange layer) and also add it to the dessert. Mix everything well so that the butter and chocolate melt and the cocoa dissolves well. Cook the jam for another 3-5 minutes. The skin of the plums should wrinkle, and the fruit itself should become soft, but not falling apart.

5. Pour the finished chocolate plum jam into sterilized jars and immediately screw on the lids. This delicious dessert is ready. Be careful not to eat it right away, leave it for the winter.

Finger-licking plum jam with cocoa and vanilla

In the previous recipe, I wrote how to make the “plum in chocolate” dessert. In it, pieces of plums remained intact and floated in chocolate sauce. In this recipe, the jam is given a homogeneous structure, like jam. Accordingly, it can be spread on bread instead of store-bought sweet paste. It turns out very tasty. There is also no butter or chocolate in this recipe, only cocoa is additionally used.

Ingredients:

plums - 1 kg (peeled)
sugar - 500 gr.
cocoa powder - 70 gr.
vanilla sugar - 10 gr. (optional)

1. Wash the plums, cut them into halves and remove the pits. Place plums in a pan, weigh them (weigh the pan first) and add sugar in a 2:1 ratio. Also add cocoa and vanilla sugar if using. Stir.

The amount of sugar may vary depending on the sweetness of the plums.

2.Put Nutella on low heat and, stirring constantly, bring to a boil. The plum will gradually begin to release juice and the sugar will dissolve. If you do not stir the jam for the first 5-7 minutes, the sugar will not dissolve, but will caramelize and the jam will burn. Therefore, do not go anywhere and stir until it boils.

3.After boiling, cook the jam for 15 minutes. During this time, sugar and cocoa will completely dissolve, the plum will soften, and the syrup will thicken.

3.Remove the jam from the heat and puree it using a blender.

4.Put the resulting mass on low heat and simmer until thick. The cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate), and on the number of drains. This may take 20 minutes or 1 hour. The readiness of the jam is checked on an ice saucer. Place the saucer in the freezer in advance and let it cool well. Drop a little jam onto a cold saucer and swirl. If the plum does not flow and retains its shape, then the dessert is ready.

To speed up the process, take dishes with the largest possible diameter. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.

5. While hot, pour the plum-chocolate jam into sterilized jars and seal with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.

When the jam cools, it will become even thicker.

The most delicious recipe for plum jam with oranges and nuts

This is an unusual plum jam, as the title suggests. It turns out very aromatic and tasty, a royal dessert.

Ingredients:

plums - 1.5 kg
sugar - 1 kg
orange - 2 pcs.
walnuts - 1 tbsp.
vanilla sugar - 15 gr.

About the benefits of fresh and dried plums

We suggest making jam from plums of the Prune variety according to a five-minute recipe. It is better to choose fruits that are not large, preferably of the same size, so that the plums have time to cook during the cooking process.

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Ingredients:

Pitted prunes – 500 g
Sugar - 600 gr
Water – 100 ml

Preparation:

Wash the prunes well, rinse with boiling water and immediately with cold water.
Cut the plums in half crosswise (this way the ends will not bend).
To prepare the syrup, you need to heat the water, add granulated sugar and cook until the crystals are completely dissolved.
Add the plum halves to the prepared hot syrup, stir and remove the container to cool.
Then put the cooled mass on the stove, bring to a boil, cook for 5 minutes and let cool completely.
Return the container to the stove, bring to a boil and cook for 5 minutes.

Then pour the hot jam into clean, dry jars and roll up the lids. Turn the jars upside down and cool under a blanket.

Delicious plum jam can be made from the Prune variety. Due to the removal of the skin of the fruit, the jam turns out to be very delicate with a beautiful amber color. And the consistency of the dessert is a bit like jam or jelly.

500 gr. fresh pitted prunes and the same amount of sugar.

Preparation:

Rinse fruits under running water.
Remove the skin from the fruit. To do this, put the prunes in boiling water for 30 seconds, and then transfer them to a container with cold water. The skin can be easily removed with a knife.
Cut each plum in half to remove the pits. Then cut into slices and place in a cooking container. Then add sugar.
Without waiting for the juice to release, place the prepared mass on the stove over very low heat. When the sugar dissolves a little, increase the heat and let the fruit mass boil.
Next, reduce the heat to medium again, cook the prunes for 5-7 minutes and remove from the stove.

Hot jam is poured into sterilized jars, closed with airtight lids, turned upside down and cooled under a blanket. After this, the jam can be sent for storage.

We suggest making aromatic jam from Kabardinka plums. The dessert tastes moderately sweet, not cloying, with a slight pleasant sourness. To make jam, we use the method of repeated cooking so that the syrup turns out transparent and the fruits are whole and not boiled.

800 gr. Kabardinka plum without seeds and 800 gr. Sahara

Preparation:

The plums are sorted, discarding crumpled and rotten fruits. You need to carefully monitor this, otherwise the jam will turn out tasteless and will not last long.
The prepared fruits are thoroughly washed, cut in half along the grooves and the seeds are removed.
The prepared halves are cut into 4 slices.
Place the plums in a prepared container and sprinkle with sugar. They should sit at room temperature for 3-4 hours and release the juice.
When enough juice has collected in the container, place it on high heat and bring to a boil. The fruit mass should boil for 5 minutes over low heat.
Then the pan is removed from the stove and left to steep for 6-8 hours. Don't forget to remove the foam.
Repeat the cooking process in the same way two more times.

The cooled jam is placed in dry sterilized jars and closed with lids and sent to the cellar or to a cool place.

House plum grows well in warm, moderately humid climates. A sufficient amount of sunlight ensures the accumulation of huge amounts of sugars in fruits. Among them there are mono- and polysaccharides, which are easily absorbed by the body to obtain energy. It is sugar that causes the increased calorie content of fresh plums.

Fruit composition

After drying, the pulp of the fruit without water becomes a real sugar concentrate, and its calorie content increases six times. This indicates the need for moderate consumption of the product. People suffering from diabetes should be especially careful with it. The vitamin composition of plum drupes is also striking. They are rich:

carotenoids (vitamin A);
thiamine (vitamin B1);
riboflavin (vitamin B2);
pyridoxine (vitamin B6);
folic acid;
cyanocobalamin (vitamin B12);
tocopherol (vitamin E);
vitamin K;
ascorbic acid (vitamin C);
nicotinic acid (vitamin PP).

An extensive list of nutrients has a diverse positive effect on the body’s condition. This includes improving metabolic processes, regeneration of tissues and organs, and eliminating under-oxidized products. The influence of vitamin composition on the state of the immune system, skin, and nervous system is also important.

Prunes are considered a source of calcium and potassium salts, which have a positive effect on the functioning of the heart muscle, regulate the tone of smooth muscles, and also actively strengthen the skeletal system.

Magnesium salts are important for the functioning of nerve cells, the activity of thought processes, and strengthening memory. Cobalt, iron and folic acid normalize hematopoiesis, prevent a decrease in hemoglobin and the development of anemia. Iodine, which is also abundant in dried and fresh fruits, stimulates the thyroid gland, which means it improves brain function and metabolic processes in general.

Organic acids in the product provide a mild antibacterial effect of the fruit, choleretic and diuretic effects. This helps to gradually cleanse the body of salt deposits, as well as fluid accumulations.

Laxative effect

The laxative properties of plums are known. They help with chronic and acute constipation. “They work” gently, without causing addiction. The reason is the content of a large amount of fiber, pectin, and sorbitol. The laxative effect is accompanied by:

active cleansing of the intestines from waste and toxins;
normalization of microflora;
removal of heavy metal salts;
improvement of bile discharge.

At the same time, prunes do not allow electrolyte deficiency and the development of vitamin deficiency, even with regular use as a laxative.

Antioxidants in prunes have the following effects:

neutralize salts of heavy metals;
remove radionuclides;
activate the body's defenses;
have vasoprotective properties;
prevent premature cell aging.

A characteristic feature of prunes is the preservation of all useful substances in the composition even when the fruit is dried and cooked.

Plum jam with nuts

Of all the existing methods of preserving fresh plums, jam made from such amazing fruits stuffed with nuts is of undoubted culinary interest. It is impossible to fully convey the luxurious taste of this exquisite dessert. Plum jam with nuts needs to be prepared to fully appreciate all the advantages of this delicious sweetness. To obtain the best taste and quality of the finished product, you should consider several useful recommendations. When buying plums for jam, opt for ripe, but not too soft fruits. Overripe fruits are suitable for jam or chocolate marmalade. You can use any nuts based on your own preferences. Do not skimp on sugar, as reducing its amount can lead to fermentation and spoilage of the sweet product. In order for plum jam with nuts to acquire thick and rich properties, it must be prepared repeatedly with intervals of up to 12 hours.

Ingredients:

1 kilogram of ripe plums;
1 kilogram of white sugar;
the number of nuts corresponding to the number of fruits;
900 ml of drinking water.

How to make plum jam with nuts for the winter:

1. Wash the plums well and place them on a towel to dry. Divide the walnut kernels into halves, which should be enough for all the fruit.

2. We cut each plum from the side of the stalk, remove the seeds, replacing them with nuts. Try to make as small a cut as possible so that the placed nucleolus remains inside the plum during the heating process. Place the stuffed fruits in specially prepared dishes.

3. Now we have to cook the syrup. Pour drinking water into an enamel pan, heat it, pour granulated sugar into the boiling liquid, constantly stirring the sweet composition until the bulk product is completely dissolved.

4. Cook the syrup for another five minutes, then carefully pour the sweet mixture over the stuffed fruit. Place the dishes on the stove, bring to a boil, then set the basin with the plums away from the fire.

5. At the next heating, we repeat the heat treatment procedure, doing this at least five times. This method of preparation ensures the gradual evaporation of excess liquid, and the syrup will become more concentrated.

6. During the last heating, add up to three dessert spoons of lemon juice, and carry out the final boiling of the fruit composition. We have already noted that the plums changed their color to darker tones, stopped floating to the surface, and were saturated with the sweet aroma of thickened syrup.

7. Place the plums and nuts in hot sterilized jars and close the lids tightly. Store the cooled dessert in a cellar or other cool room.

The composition of plum jam can be supplemented with a variety of fruits. A few slices of orange, apple or apricot can add special notes to the flavor bouquet. Culinary imagination knows no bounds, because your favorite delicacy will serve as a worthy decoration for a wonderful cake and will become an excellent filling for sweet pies and other baked goods. Finding a worthy use for such an amazing workpiece will not be difficult!

Sincerely, Lyudmila Nikolaevna.

Classic prune jam recipe

Ingredients:

prunes – 600 g;
sugar – 200 g;
settled or boiled water.

Algorithm:

The prunes are washed, the pits are removed, poured into a saucepan and filled with water so that it covers the fruit by two fingers. That is, 600 g of plum requires about a liter of water. Important! If desired, and for greater viscosity, you can do without water - in this case, prunes are crushed and boiled until softened.
Boil the fruits until they soften and the water evaporates.
Grind the boiled berries.
100 ml of water is mixed with a glass of sugar and syrup is made.
Pour the ground berries into the syrup and cook, stirring, for 10–15 minutes.
Remove from heat and pour into jars.

The easiest to prepare recipe for prune jam for the winter is the version made from dried fruits. You can start harvesting at any time of the year. For those who managed to stock up on prunes during the ripening season, there are recipes with and without pits.

Simple

Peculiarities. When choosing prunes at points of sale, read the information on the packaging: the product should not contain sulfites. The method of cooking without cooking and without sugar reduces the shelf life of the dessert.

Ingredients:

pitted prunes – 150 g;
lemon zest - one teaspoon;
ground cinnamon - one pinch.

Preparation

Prunes are poured with water and left overnight to swell.
In the morning, the fruits are finely chopped with a knife or passed through a meat grinder and placed in a saucepan.
Add zest, cinnamon, and a little water in which the fruits were soaked.
Place the container on low heat and bring to a boil with constant stirring.
Immediately after boiling, remove from heat, pour into a prepared sterile jar, and roll up the lid. Store in the refrigerator.

Almond

Peculiarities. If you decide to make prune jam with pits, you should stock up on a good wooden stirrer, as it can burn. The product has a unique aroma, similar to the smell of almonds, for which it is valued. But you need to eat it within two months after seaming.

Ingredients:

Whole prunes – 2 kg;
Granulated sugar – 750 g.

Preparation

The Hungarian is washed with warm water, the stalks and wax coating are removed.
The fruits are dried on a paper towel, after which each plum is pierced in several places with a toothpick.
The product is placed in a cooking container and covered with sugar. Leave for three hours until the juice flows.
Place the container on low heat and bring to a boil with constant stirring.
As soon as the mixture boils well, add heat to maximum and boil vigorously for five minutes.
Pour into sterile jars, roll up, and after cooling, store in a cool place.

In thick syrup

Peculiarities. This recipe produces tender and soft prunes in thick syrup. If desired, it can be turned into jam and thickened further by grinding the fruits with an immersion blender before the last boiling and doubling the cooking time.

Ingredients:

fresh pitted prunes – 1 kg;
granulated sugar – 1.25 kg;
water – 0.4 l.

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Preparation

Water is boiled in an enamel bowl, sugar is gradually added to it, and boiled until a thick syrup is obtained.
Add prepared prunes to the boiling syrup, stir, remove the container from the heat.
The mixture is brought to a boil three times, maintaining an interval of three hours, and boiled for five minutes.
After the last boil, immediately put into prepared jars and roll up the lids.

Fast

Peculiarities. Five-minute prune jam is prepared in the usual way on the stove or using a slow cooker. In the second case, the risk of burning of the dessert is reduced.

Ingredients:

fresh prunes – 2 kg;
sugar – 1 kg;
vanilla sugar – 10 g.

Preparation

The washed prunes are cut into two slices, removing the pit along the way.
Place in a cooking container, cover with sugar, and leave overnight.
In the morning, bring the mixture to a boil over high heat with constant stirring. Heat for five minutes after boiling.
Set the jam aside for a couple of hours, then bring it to a boil again, but after boiling, immediately remove it from the heat and add vanilla sugar.
After mixing, pour into jars and seal.

A simple recipe for plum jam with walnuts for the winter

Every year, the huge world of canning is replenished with new recipes, which immediately become popular among housewives who love to experiment in the kitchen. The preparations combine the most unusual and at first glance incompatible components, and the recipe for plum jam with walnuts certainly causes bewilderment, and after preparation - constant delight.

Subtleties of making plum jam with nuts

There are few special features in preparing such an unusual delicacy, and one of them is the correct selection of ingredients. You can use not only walnuts, but also hazelnuts, almonds, or add an assortment of several types.

It is recommended to take hard plums; early or too soft plums will boil, and the preparation will turn into an ordinary plum-nut paste instead of an exquisite dessert. It is imperative to ensure that the fruits are not overripe - this will also affect the quality of the preservation.

Preparing plums and nuts

Before you start making jam, be sure to prepare nuts and fruits. Sort the plums (2 kg), remove the pits, cut the halves into cubes. If the fruits are not too large, you don’t have to chop them further.

Peel the nuts from the shell, sort the kernels (200 g), remove the spoiled halves. Rinse and soak in cool water for half an hour. Do not extend the soaking - this time is enough.

If you are preparing jam from stuffed plums, finely chop the nuts after soaking. It is not recommended to use a blender for this - it will turn the kernels into porridge, which will not look very appetizing in the preparation.

How to make jam from plums and walnuts

It is better to prepare jam in a thick-walled container. You can use a saucepan or even a frying pan with high sides. Making jam, recipe:

Place the plums in a cooking container and place on the fire.
When the fruits have softened a little and begin to boil well, reduce the heat and add sugar (1.8 kg).
Cook, stirring vigorously, for 40 minutes.
Drain the water from the nut kernels and wait a few minutes until the liquid has completely drained.
Add the nut kernels to the boiling plum mixture.
After boiling, simmer for another quarter of an hour, not forgetting to stir - the jam may burn.

Pour the finished preserve into sterile jars and seal immediately. Do not take it into a cool room until it has cooled completely. There is no need to turn over after capping.

This is a basic recipe, you can experiment with it and add other ingredients. One of the ingredients that is recommended to be added to almost finished jam is cinnamon. It is important to use cinnamon sticks rather than cinnamon powder, which is not always of high quality.

Another experiment that is recommended to be carried out in preparing plum jam is to stuff each fruit with a paste of nut kernels, carefully place it in a container and cook, stirring gently, until tender. The number of components does not change - 200 g of kernels for 2 kg of fruit. Cinnamon - half a stick.

Before packaging the finished jam, it is better to remove the cinnamon stick. Stuffed plum jam with cinnamon is a ready-made dessert that can be served to the table in winter.

Helpful advice! Before preparing preserves, you need to take into account that the jam will be the same color as the fruit, so it is better not to mix fruits of different shades - it will not look very attractive in jars.

How to store jam

It is recommended to store any preserved food, regardless of what components it contains, in cool and dark conditions. Plum jam for the winter is no exception; a cold basement or cellar is suitable for storing it. If you have only prepared a few jars of the treat, you can put it in the refrigerator.

It is recommended to use small containers (up to 500 ml) when preparing the product. Opened jam spoils quite quickly, even if you put it in the refrigerator. You can slightly extend the storage time with a tight plastic lid, which you can use to seal the jam left over from lunch.

If you plan to store the jam for a long time, it is recommended to send it for sterilization after packaging in jars. The process will take a little time - about a quarter of an hour. Only then seal it, wrap it in a blanket and leave until it cools completely.

Best Recipes

Very tasty jam is made according to classic recipes - the way our grandmothers ground fruit, through a sieve and a meat grinder, as well as according to new recipes, with chocolate, spices and pectin.

The beneficial properties of prune jam do not depend on whether the fruits were fresh or dried. At the same time, the cleansing effect of the product when consuming jam appears softer, but the energy effect is more powerful. The reason is the increase in the already high calorie content of the product when sugar is added to it.

We invite you to read: Prunes - benefits and harm to the body

Prune jam will be an excellent filling for baked goods, as well as a delicious dessert for tea. It is better to consume it as a snack with sugar-free drinks. Moderate intake will have the following effects:

improve mental activity;
will cheer you up;
will prevent seasonal blues;
will improve digestion processes;
prevents increases in blood cholesterol levels.

Desserts made from prunes are useful for older children, as they supply the body with vitamin A, ascorbic acid, B vitamins and microelements. The product will support immune strength, prevent anemia, and replenish energy deficiency during the period of active growth.

Plum desserts for adults have no less benefits. They awaken metabolism, launch processes of cleansing the body, slow down its aging and wear.

Plum jam with walnuts

Preparation time: 5 min.

Cooking time: 45 min.

Number of servings: 5 pcs.

Ingredients

How to make plum jam with walnuts inside

In the season of real tasty plums, which just yesterday were showing off on the tree, and today are in your bowl, it would be a sin not to prepare a few jars of delicious plum jam. Today I propose to make jam from plums with walnuts, which has the most laudatory reviews from those who have already tasted it. This truly royal jam is prepared in a special way. You should try to remove the seed so that the fruit itself does not fall apart. After all, it is in the place of the seed that a piece of walnut will be inserted. Plum jam with walnuts turns out interesting and tasty. When rolling up for the winter, you can add 2 tablespoons of cognac to a jar and roll it up immediately - it will also turn out very interesting.

From the proposed amount of products you will get 0.5 liters of jam. Below is a simple step-by-step recipe with photos that will show in detail how to do everything correctly.

How to prepare “Plum Jam with Walnuts” step by step with photos at home

For work we need plums, sugar, walnuts, water.

Wash plums (500 g). Remove the pit from each plum so that the plum itself remains intact.

Stuff each plum with half a walnut.

Place stuffed plums in a saucepan. Add water (100 ml). Bring to a boil, reduce heat and cook over medium heat for 15-20 minutes until the plums are soft.

Remove the plums. Add sugar (2 cups) to the remaining liquid. Bring to a boil, stirring until sugar dissolves.

Place the plums in the syrup and simmer over low heat for 10 minutes.

Pack the boiling jam into dry, sterilized jars and roll up.

Prune jam - cooking tricks and useful tips

• To soak the plums in the syrup as best as possible, pierce the fruits in several places with wooden skewers.

• Plum halves will boil less and will not turn into porridge if you first soak the whole fruits in a soda solution for a couple of minutes (take a tablespoon of soda for every liter of water). After soaking, be sure to rinse off the remaining alkaline solution well with warm water.

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• When preparing jam, be sure to remove the foam from its surface. If you first soak the plums in cold water for at least half an hour, the amount of foam that forms will be significantly reduced.

Useful links:

The best recipes for plum jam with walnuts for the winter at home, storage

Sometimes unusual recipes for canning dishes appear in the world, combining components that seem to be completely incompatible, and in the shortest possible time they gain popularity among housewives who enjoy experimenting in the kitchen. Plum jam, so familiar and beloved, invariably causes delight when cooked with walnuts. This dessert for “winter” tea is captivating not only with its taste, but also with its range of vitamins and nutrients.

Subtleties of making plum jam with nuts

You don’t have to be a top-class chef to get a dish with that same exquisite taste. Preparing the components in advance and observing all proportions exactly is quite enough.

There are few peculiarities in cooking such unusual jam, but the main one is choosing the right ingredients.

And you should start with plums:

It is recommended to choose them from hard varieties - those that are early, just like those that are too soft, will instantly boil, and you will end up with a paste instead of jam. The same will happen with overripe ones.
The jam will be much more beautiful from dark plum varieties, such as Renklod or Vengerka, or Voloshka.
The fruit should have a pit that can be easily separated. This is important if they are prescribed to be removed.

Now the nuts. Walnuts are not the limit. You can use almonds, hazelnuts, or even assorted ones. This way you will not spoil the taste.

Often, to give the jam a unique shade, cinnamon is added to it. But it’s all “the housewife’s fantasy.” In the end, it's a matter of taste.

Preparing plums and nuts

Fruits and nuts must first be prepared, and only after that the jam must be made.

The plums are sorted out, each one is washed separately, and further actions depend on the recipe:

remove the seed without cutting the fruit;
Divide into two halves to first remove the seeds and then cut the pulp into cubes. But the latter is at the discretion of the hostess.

The nuts are peeled, the kernels are sorted, and damaged parts are removed. And now a little trick - keep them in boiling water for about 10 minutes. If you plan to stuff the plums, chop the nuts finely. Another secret: don’t use a blender - you’ll end up with porridge.

How to make jam from plums and walnuts

The recipe we offer is basic. You can experiment with it and introduce additional components. Cinnamon is often added to the almost finished brew, and it is better if these are sticks rather than cinnamon powder (it does not always differ in quality).

Plum – 2 kilograms.
Sugar – 1.5 kilograms.
Walnuts – 400 grams.
Cinnamon – 1-2 sticks (you can use powder).
Water – 1 glass.

For cooking, it is better to choose thick-walled dishes - a saucepan or frying pan with high sides.

To the pitted plums, divided into halves, add nuts, dried in a frying pan immediately before cooking, sugar, and pour in water.
Cook at medium temperature.
As soon as the jam boils, reduce the heat to low. In the remaining 20 minutes, remove the foam periodically. In the finished jam, the plums become soft.

Remove the cinnamon sticks, and pour the delicacy into previously sterilized jars and seal. Usually they are turned over, wrapped and left to cool. But this is not at all necessary. The main thing is not to bring them into the cold until they have cooled down.

Sometimes jam is cooked differently:

Sugar is added to the plum after it has boiled, and the jam continues to cook for another 40 minutes.
Nuts without drying are added to the boiling mass and boiled for 15 minutes.

The jam should be stirred constantly to prevent it from burning.

How to store jam

To store plum jam, as well as any other preserved food for the whole winter, you can use the refrigerator, basement or cellar. The preparations just require coolness and darkness.

It is more advisable to use containers of small volumes. And, most often, their role is perfectly performed by glass jars from 200 milligrams to 1 liter. Some people cover them with plastic lids for short-term storage, but more often the jars are sealed.

The recipe for plum jam with walnuts is original. It is impossible to fully convey the features of its luxurious taste. I would like to call it not jam, but dessert. It turns out incredibly tasty, somewhat piquant. Its sweet and sour taste, refreshing, with a bitter aftertaste, will appeal to even the most discerning gourmets. And if you put whipped cream on top of the jam laid out in bowls, the guests will be delighted - the fame of the wonderful hostess will spread very soon.

Plum jam with nuts is a must. If you take into account all the useful recommendations, very soon your household will be able to enjoy the benefits of this delicious sweet.

Preparing plums and nuts

Fruits and nuts must first be prepared, and only after that the jam must be made.

The plums are sorted out, each one is washed separately, and further actions depend on the recipe:

remove the seed without cutting the fruit;
Divide into two halves to first remove the seeds and then cut the pulp into cubes. But the latter is at the discretion of the hostess.

How to store jam

Plum jam, supplemented with such an unusual component as nuts, is an unusual combination for many, but you should not refuse the opportunity to prepare a mouth-watering delicacy. The recipe will certainly go into the family piggy bank and will be used annually - you won’t be able to refuse this amazing dessert.