Delicious seedless plum jam recipe. Quick plum jam with pits. Step-by-step recipe for plum jam with pits

Step-by-step recipes for making plum jam for the winter with spices, nuts and cocoa

2018-07-28 Rida Khasanova

Grade
recipe

5848

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

63 gr.

254 kcal.

Option 1: Classic recipe for plum jam for the winter

Everyone knows beneficial features plums - it helps strengthen blood vessels, helps fight anemia and normalizes blood pressure. To benefit not only from summer season, but also all year round, you can make delicious jam from plums.

Plum jam It turns out very thick, with a rich aroma. it can be boiled in pieces or in the form of a sweet puree, and other fruits or nuts can be added. This preparation can become not only a dessert for tea, but also a filling for sweet pies or buns.

Ingredients:

kilogram of ripe plums.
one and a half kilograms of granulated sugar.

Step by step recipe plum jam for the winter

Place plums in a bowl with cold water and wash thoroughly. Remove fruits with damaged sides, remove leaves and tails.

Cut each plum into halves and remove the pits. Cut large plums into 4 slices.

Place the plum pieces into a saucepan or enamel bowl, add sugar and leave until juice begins to ooze from the fruit.

Place the pan on the stove, turn on moderate heat and bring the sweet mass to a boil. After 5 minutes, turn off the stove.

Let the plums cool and turn the heat back on. As soon as they boil, immediately remove from the stove and let cool again.

For the third time, cook the plums for 5 minutes.

Wash and rinse small glass jars thoroughly. clean water. Transfer hot plums in sugar into jars and immediately seal tightly metal lids.

Allow the jam to cool at room temperature and store in a dry, cool cellar until winter. You can serve it with pancakes, pancakes or just as a dessert for tea.

Option 2: Quick recipe for plum jam for the winter

Many housewives strive to make more blanks from berries and fruits to enrich your winter diet. But if you keep the jam on the stove for a long time, almost all the beneficial substances from the fruit disappear. You can avoid this if you prepare jam under the code name “Five Minute”, when cooking takes no more than 5 minutes.

Ingredients:

kilogram of plums;
kilogram of granulated sugar.

How to quickly make plum jam for the winter

Rinse the plum thoroughly, remove stems and leaves. Cut the fruit into halves or quarters if the plums are very large. Remove the bones.

Place the plums in enamel pan, pour sugar on top, mix well.

Turn on low heat and cook the plums, stirring constantly with a spatula so that the jam does not burn to the bottom of the pan. Bring to a boil and keep in this state for about 5 minutes.

Sterilize jars and lids in advance and scald them with hot steam. As soon as the jam is ready, immediately pour it into jars and seal the lids using a sealing machine.

Turn the jars upside down and wrap them in a warm towel. Leave the jam like this until it cools down.

Return the cooled jam to its normal position and store it in the basement.

Option 3: Plum jam with spices for the winter

If you add spices to plum jam, it will turn out very fragrant dessert, which is able to surprise all guests with its unexpected, amazing taste. This jam goes especially well with herbal tea and will help keep you warm on cold winter evenings.

Ingredients:

12 dried cloves;
2.5 kg. ripe plum;
2.5 cinnamon sticks;
2.5 kg. granulated sugar.

How to cook

Pour into a bowl cold water. Pour plums into it and leave for 8-10 minutes. Then drain the water and rinse the plums a couple of times with running water, thoroughly washing each fruit.

Cut the plums in half, remove the pits. Using a sharp knife, remove the skin if the plums are blue, but you can leave them on yellow fruits - this variety has a soft skin, and this will not affect the taste of the jam.

Cut the peeled plum into four slices, place in a saucepan and add sugar. Leave for about an hour to release the juice.

Put it on the most small fire, do not cover with a lid. Cook for about an hour, stirring occasionally with a spatula. Remove from heat and leave overnight.

After 12 hours, add cinnamon and cloves to the jam, put it back on the fire and cook for half an hour. Remove any foam that forms immediately.

Remove spices from the jam, otherwise they will give too strong an aroma and spoil the taste.

Wash the jars thoroughly, rinse and steam the inside. Pour the jam, filling the containers to the very top and screw the lids on tightly.

Turn the jam jars upside down with their lids, wrap them in a warm blanket or towel and leave them there until they cool down.

Put the cooled plum jam in the cellar, and in winter enjoy a fragrant, delicate dessert.

Option 4: Plum jam with cocoa for the winter

Ordinary jam can surprise almost no one, but rarely has anyone tried chocolate jam. According to this recipe, plum jam turns out to be completely unusual in taste, aromatic and healthy. It will especially appeal to those who cannot imagine their life without chocolate.

Ingredients:

15 tablespoons cocoa powder;
one and a half kilograms of sugar;
4.5 kg. ripe plums

Step by step recipe

Place the plums in a large basin, pour in cold water and let sit for 10-15 minutes. Then change the water and rinse each fruit thoroughly with your hands.

Cut the plums into 2 halves and remove the pits. If the peel is very dense, then it needs to be removed.

Pour water into a wide saucepan - enough to cover the bottom. Pour the plums into it, close the lid and put on medium heat. When the water starts to boil, reduce the heat to the lowest setting and cook for about half an hour.

When the plum becomes soft and releases juice, turn off the stove and let the fruit cool.

Using an immersion blender, puree the plums. Or rub it by hand through a colander with large holes. By the way, this method will allow you to quickly separate the skin.

Add to plum puree 500-600 gr. granulated sugar, mix well and put back on the fire. Bring to a boil, reduce heat and simmer for 30 minutes, stirring frequently.

Add the remaining sugar and cocoa powder and stir. Taste and add more sugar if necessary. Cook for 20 minutes over low heat.

Rinse small glass jars well and sterilize them in any convenient way. Then pour the still hot jam over them and seal them tightly with metal lids using a special key.

Cool the jam at room temperature and store it in the cellar until cold weather sets in.

Option 5: Plum jam with nuts for the winter

To cook unusual delicacy from plums and nuts, you will need to take strong, early varieties of fruit, otherwise they will boil too much and you will not end up with jam, but plum-nut paste. It is best to choose walnuts, but hazelnuts and almonds are also suitable - to suit everyone’s taste.

Ingredients:

two kilograms of plums;
one and a half kilograms of sugar;
400 gr. walnuts;
a couple of cinnamon sticks;
glass of water.

How to cook

Wash the plum thoroughly in running water, remove dry cuttings and leaves. Cut each fruit into halves and remove the seeds.

Divide the peeled walnuts into quarters and lightly dry them in a dry frying pan.

Combine plums and nuts in a saucepan, pour in water and add sugar. Add cinnamon and place pan over moderate heat.

When the mixture begins to boil, reduce the heat to the lowest setting and cook for another 20 minutes, immediately skimming off any foam that appears. The plums should soften, but not boil into a shapeless mass.

Turn off the stove and remove the cinnamon sticks from the jam, otherwise they will add bitterness.

Rinse the jars with soda solution, rinse thoroughly and sterilize over hot steam along with the lids.

Place the jam into jars, filling them to the very top. Seal the lids tightly using a special key. Turn upside down and wrap with a warm towel. When the jam has cooled, store it in the cellar.

Plum jam with nuts can be served as a holiday dessert: pour into bowls and decorate with a mound of whipped cream on top.

Bon appetit!

Plum jam is always magical aromatic delicacy. Plum jam never ceases to amaze delicate taste and the refined scent of velvety August - the harvest season. In the climate of the middle zone, plums are not produced every year, but once they are born, there is no end to the abundance and the whole family has to collect them.

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

Filled with the aromas of summer, plum jam is a tasty and traditional winter preparation for central Russia. There are a great many cooking options; every housewife has her own secret. Recipes are passed down from generation to generation - from simple plum jam with and without seeds, to sophisticated ones with the addition of cinnamon, mint and even orange slices!

Seedless plum jam

This recipe can be considered traditional. Preparing seedless plum jam is technologically simple and quick. Because of its speed, it was nicknamed “five-minute.” For this reason, the recipe is most in demand among novice housewives. The main advantage is that the plum does not lose its vitamin properties in process of treatment. For pitted plum jam, prepare:

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

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

Sprinkle the plums with sugar and without stirring, leave it for about half a day. This must be done so that the fruit releases all the liquid and, freed from moisture, acquires a firmer pulp.

Place the plums in a saucepan and place it boldly on the largest burner so that the sweet mixture boils faster. When this happens, reduce the gas to its lowest setting and continue cooking for about five minutes.

Remove from the stove and leave to cool. After this, you need to bring it to a boil again and immediately remove it from the heat. It is better to roll the finished plum jam into one and a half liter jars. At this point, the “five-minute” is ready.

Light amber-yellow plum jam

Yellow plums really have amazing taste. And the beautiful, sunny summer color adds sweetness great view. Yellow plum jam has a consistency similar to real honey.

The cooking process ensures that the shape of the plum is preserved and does not destroy the vitamin complex of the berry. And thanks to the removed skin, yellow plum jam simply melts on the tongue. But first things first, let’s prepare:

Yellow plums – 3 kilograms;
Sugar – 2.4 kilograms.

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

Once the fruit is ready, place it in a saucepan and gently mix in granulated sugar, being careful not to crush the pulp.

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

An interesting recipe for plum jam with aromatic spicy seasonings

Do you want to amaze your household with a non-standard but delicious taste of plum delicacy? Exists non-standard recipe! If you add aromatic spices to the plum jam during cooking, you will get... Components:

Plums – 2.5 kilograms;
Sugar – 2.5 kilograms;
Cloves – 12 pieces;
Cinnamon sticks – 2.5 pieces.

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

Sprinkle the plum slices with granulated sugar. Set aside for an hour - during this time the plums will release juice. After an hour, we return and put the pan on low heat. Cook the plum jam uncovered for an hour, remove from the stove and leave to “catch your breath” for 12 hours.

After twelve hours, add spices and return to low heat for half an hour. There is no need to cover the pan with a lid. Make sure to remove the foam in time. After half an hour, it is necessary to remove the spices from the jam, otherwise the delicacy will be overly saturated with spicy notes and will turn out to be oversaturated. Now, with peace of mind, roll it into jars.

Plum jam without seeds

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

Components:

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

It is easier to make jam if you choose ripe and overripe fruits. Wash the plums and place in a saucepan. Pour water over the fruit until it completely covers it. Bring the water to a boil, but do not boil the plums. When plums are brought to a boil, the skin will peel off from the fruit.

Cool the plums and remove the pits. Place the pulp in a colander and strain out the juice. Puree the peeled fruits with a blender, transfer to a bowl and sprinkle with sugar.

Place the sweet mass on low gas and simmer for three hours, stirring frequently and periodically skimming off the foam. Before finishing, add citric acid, stir and cook for another five minutes.

It would be better to use half-liter jars for making jam. Which you must remember to sterilize before laying out the finished product plum jam. After rolling, the cans must be placed upside down and wrapped.

Plum jam with cocoa

Cooking regular jam from plums it is unlikely that anyone can be surprised. But, you must admit that few people have tried jam with chocolate. Do you want to amaze your family and friends? Then let's go. Plum jam with cocoa will delight the kids.

Components:

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

Remove the pits from the washed plums. Choose the widest pan for cooking. Fill it with water so that it covers the bottom. Place the plums in the pan and cover with a lid.

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

Beat the fruit mixture with a blender until it reaches the consistency of puree. If you don't have a blender, you can grind the plums through a colander with wide holes. The the method will work even more. Because then the skin will separate from the pulp, and the jam will turn out more tender and tasty.

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

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

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

Plum jam with nuts for the winter

This plum jam has special taste qualities with bright and memorable impressions. And the aroma is unusual. Please your loved ones with this original sweetness. For jam with walnuts perfect fit dark varieties fruits of crops: Hungarian, Renkloda or Voloshka.

Components:

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

Remove any small debris from the plums and wash thoroughly. Cut the pulp finely. Carefully crack the nuts and throw the shells in the trash. We divide the kernels into small pieces, removing the partitions - if you don’t get rid of them, the plum jam will taste bitter. Place the peeled nuts in a deep plate and cover with water at room temperature. You need to soak the nuts for half an hour.

Take a saucepan or deep bowl and place the chopped plums in it. Cook for about twenty minutes. If the juice does not come out of the plums, add water. Do not forget to remove the foam that will be released during the cooking process.

Pour granulated sugar over the fruit and cook over low heat for forty minutes. Drain the water from the nuts and add them to the sweet mixture. Stir well and wait until it boils. Cook for another twenty minutes. Roll up the delicacy of plums and nuts into half-liter jars.

Plum jam with orange

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

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

Plums – 3 kilograms;
Oranges – 3 pieces;
Sugar – 3 kilograms.

Sort out the plums to remove any debris, as well as rotten and crushed fruits. Wash them and put them in a colander so that the excess liquid is completely drained. Peel the plums and remove the pits. If the skin is not removed in advance, then during cooking it will separate on its own and this will ruin the entire appearance of the jam.

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

Place the plums in a saucepan, add the chopped zest and orange slices. Sprinkle with sugar and leave for a while. The sugar should dissolve and the fruit should release its juice.

Place the pan on medium gas, bring to a boil and then reduce the gas to low. Cook for fifteen minutes, stirring occasionally, and do not forget to skim off the foam.

Remove the pan from the stove and leave to cool to room temperature. Then bring to a boil again and cook for fifteen minutes, periodically removing the foam. Sweet tooths are ready to squeal with delight!

Lay out ready mass into sterilized jars and roll up with a key. Plum jam with orange flavor ready!

Plum and apple jam for the winter - a simple recipe

The difference between jam and jam is that in jam the fruit remains in pieces, but in jam it is completely boiled. This sweet mass is easy to spread on baked goods or add to tea. Excellent jam is made if you use overripe fruit.

Components:

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

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

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

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

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

Plum jam - recipe for a slow cooker

Making jam in a slow cooker is the simplest and easiest option you can imagine. Modern kitchen equipment allows you to prepare plum jam in a slow cooker with a traditional taste, but the preparation time will require significantly less. Yes, and you don’t have to worry about the syrup burning.

Components:

Plums – 4 kilograms;
Sugar – 4 kilograms.

Sort out the plums to remove small debris and leaves and wash well. Only intact fruits should remain, without splits or dents. Cut the fruit in half and remove the seeds. Then place the plums in a slow cooker and sprinkle with granulated sugar. Select the mode called “Stewing” and set the cooking time to 60 minutes.

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

Jam yield: 2 jars of 0.5 ml

Cooking time: 20 hours (including cooling time).

Currently, there are several dozen varieties of plums in gardening, each of which is widely used for preparing preparations for the winter. Due to its composition, plum is famous as a healthy fruit rich in sucrose and having a gentle laxative effect. Fresh plums are used to make tasty and potassium-rich jam for the winter, compotes, jams and marmalade. Due to the content of pectin and tannins in the berries, plum jam with pits has a thick consistency and has a pleasant plum aftertaste with a slight sourness. When cooking jam with stones, you will save yourself from wasting time when processing the fruit, thereby minimizing the cost of its preparation. Plum jam for the winter is cooked in three stages, without prolonged cooking, which allows you to preserve the beneficial substances and integrity of the fruit in the plum. We offer you a recipe for the winter that will be appreciated.

How to make plum jam with pits:

Find out right now how to make plum jam as a fragrant and delicious preparation for the winter. It is worth noting that the plum jam recipe is not complicated, even a novice housewife can master it.

Before you start making jam, you need to sort out the plums. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in the jar.

After the plum has been sorted and washed with running water, you will need to fill it with sugar syrup. It’s easy to cook the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the heat in the oven. Let cool for 5-7 hours. There should be 3 such stages; each time you need to bring the plum to a boil and cool.

After boiling the plum, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the pit.

Many housewives in summer time make preparations from berries and fruits. One of the varieties of such preparations is pitted plum jam. It is used as a dessert at any time of the year, but is especially appreciated in winter.

Jam is made from different varieties plum, and in each case the result is aromatic and delicate dessert. And the color of the delicacy can vary from amber to dark burgundy or deep purple.

Since there are many varieties of plums, there are also recipes for canning them. great amount. Five-minute jam, preparing plums in slices, as well as assorted plums are very popular. What these recipes have in common is that each cooking method produces a tasty and healthy product.

In order for plum jam to be truly tasty, beautiful, aromatic and to be stored for a long time, it is important to properly prepare the fruits.

When choosing plums for jam, give preference to fruits of the same degree of ripeness. The pulp should be dense and the stone should be easy to separate.
It is better not to use overripe plums for jam; they are suitable for cooking confitures or marmalade.
Be sure to remove broken and spoiled fruits. One such plum can ruin the entire harvest.
It is not recommended to use plums affected by pests, diseases, or wormholes in preparations.
You can make jam from different varieties of plums. The most common and frequently used varieties are Vengerka and Renklod. Very tasty and fragrant jam obtained from plums of the Kabardinka, Prune, and Honey varieties.
It is better not to remove the skin of plums, since it contains the maximum amount useful substances. But if you want to get a more delicate dessert with a beautiful amber color, then you should remove the peel.
Before starting work, the plums should be washed thoroughly. If the fruits are grown on your own plot, then it is enough to rinse them under running water.

Note: you only need to wash plums with cold water, as hot water softens the fruit.

If the plum was purchased at the market or in a store, it should be washed in a special way, since some fruits are treated with special means for long-term storage. And to prevent harmful chemical compounds from entering the body, we suggest preparing a solution of 1 liter. water and 1 tsp. soda

Place all the fruits in a bowl with this solution for 1 minute, then rinse well with water. Baking soda helps remove preservatives from the surface.

Harmful plaque is perfectly removed when blanching fruits.

Simple recipe for seedless plum jam with step-by-step photos

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.

Ingredients:

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

Preparation:

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

Plum jam without peels and seeds

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.

Ingredients:

500 gr. fresh prunes without seeds 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 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 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.

Ingredients:

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

Preparation:

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

Assorted jam

The combination of different varieties of plums gives amazing results. The jam turns out thick, rich with a bright burgundy tint and very pleasant to the taste. It can be served with tea or used as a filling for homemade cakes.

Ingredients:

Kabardinka plum without seeds – 300 g
Honey plum without seeds – 300 g
Pitted prunes – 300 g
Granulated sugar – 900 gr

Preparation:

For jam, it is best to take plums, which have dense pulp and an easily separated pit.

Wash the fruits, cut into halves and remove the seeds.
Cut the resulting halves into 4-6 longitudinal slices (depending on the size of the fruit) and place in a bowl for cooking.
Cover the plums with granulated sugar and, after separating the juice, put on the fire.
Bring to a boil, cook for 5 minutes, remove from heat and let the jam brew for 6-8 hours so that the plums are well saturated with syrup.
Cooled down fruit mass Heat again to a boil, reduce heat and finally simmer for 10 minutes.
The plums should become transparent and the syrup should thicken a little.

Pack the completely cooled jam into clean glass jars and screw on iron lids.

Apple and plum jam is a wonderful treat for the whole family. It has a pleasant sweet and sour taste. And it’s easy and simple to prepare.

Ingredients:

Kabardian plum – 500 gr
Apples – 500 gr
Sugar 1 kg
Water - 100 g

Preparation:

Wash the fruits thoroughly under running water.
Peel the plums from stems, pits and cut into large slices
Peel the apples, remove the seeds and cut into large slices.
Place the fruit in a cooking container.
Then prepare the syrup in another bowl. Add sugar to boiling water in small portions and stir gently. Cook until granulated sugar is completely dissolved.
Ready sugar syrup pour into a container with fruit, bring to a boil and cook for 5 minutes, skimming off the foam.
Remove the container from the stove and leave to cool for 4-5 hours.
Then return the basin to the stove, let it boil, and cook for seven minutes.

Pour the finished, cooled jam from plums and apples into sterilized jars and screw on the lids.

Apricot, plum and nectarine jam - recipe with step-by-step photos

This unusual combination of plum nectarine and apricot in one jam will appeal to lovers of original desserts.

The jam is prepared in the same way as assorted plums.

Ingredients:

Small nectarines – 300 g
Kabardian plum – 300 gr
Apricots – 300 gr
Sugar – 900 gr

Preparation:

When completely cooled, the jam is placed in sterile jars and sealed with airtight lids.

Making plum jam is easy. But in order to make it tastier, you need to know certain subtleties. Each housewife has her own secrets suitable for favorite recipes. But there is also general recommendations which it is advisable to do:

The amount of sugar added to the dessert depends on the type of plum. For sweet varieties you can add less of it than indicated in the recipe. And for sour ones, on the contrary, increase it.
When cooking jam, do not place the container with the ingredients on high heat. This may cause the dessert to burn. Therefore, you need to heat the mixture slowly.
The fruit mass should be stirred periodically so that the sugar at the bottom dissolves evenly.
It is imperative to remove the resulting foam. This will ensure long term jam storage.
The readiness of the product can be determined by the consistency of the syrup. A drop of it should be placed on a plate. U ready-made jam The syrup should not spread.
Jars and lids must be washed thoroughly baking soda and then sterilize. Pour the jam into dry jars, as a drop of water is enough for the delicacy to ferment or become moldy.
Before placing the jam in the cellar, it must be cooled. To cool, turn the jars of jam upside down and leave for about 12 hours. After this, you can put it in a cold place.

Using the given recipes for plum jam as a sample, every housewife will be able to create her own original blanks based on the capabilities, habits and tastes of your family.

Happy preparations!