Plum jam - how to make plum jam (simple recipes). Pitted plum jam: simple recipes for the winter

Pitted plum jam: simple recipes for the winter

Pitted plum jam, the recipe for which has been passed down from generation to generation in many families, is prepared quite quickly, and most importantly, without any extra effort.

There is a universal cooking method that is suitable for both the stove and multicookers, which few kitchens can do without these days.

Plums are useful because they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking the fruit retains this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.

How to choose the right plum and ingredients for jam

For seedless jam, we take fruits in which the seed is easily separated. These are mainly late-ripening varieties: domestic plum, greenberry, Volga beauty - and, of course, the well-known “Hungarian” (“Ugorka”). Choose slightly unripe fruits that are firm and undamaged.

Plum jam can be cooked either in its pure form or with various additives (lemons, oranges, cinnamon, nuts and even chocolate!), which will give the jam a special taste.

The amount of sugar and water depends on the recipe. The best cookware is enameled or stainless steel. Wash the plums, dry them lightly on a towel and remove the pits. Now let's choose a recipe.

Simple recipes for the winter

How to make jam from pitted plums

We take equal amounts of drain and sugar, and 1/10 of water.
We make syrup from water and sugar, pour it over the plums and set aside for several hours until the juice appears.
Stir and heat to a boil, cook for 2-3 minutes.
Turn it off and set it aside again. Repeat 2 times, the third time cook until done.
Place in jars and seal.

For 1 kg of plums 1.3 kg of sugar.
Bring the plums that have released their juice to a boil, stirring and skimming off the foam.
Cook for 5 minutes and roll into jars.

How to make healthy plum jam with and without pits

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that eating plum fruits will help you cope with. You can get all the benefits of this fruit in the cold season, you just need to make delicious jam from it, there are quite a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe is very tasty with a pronounced summer aroma. The pieces of fruit in it turn out to be quite soft and, together with the syrup, resemble something like jelly in thickness. This winter preparation will not only be a tasty addition to porridge or a spread for sweet sandwiches, but also a filling for any pies and puff pastries.

The classic recipe uses only two ingredients, the amount of which can be increased or decreased proportionally. So, you will need:

1000 g plums;
1500 g white crystalline sugar.

Since the jam will be brought to a boil three times and boiled for some time, and between boiling it will need to be completely cooled, the process of preparing it can take a whole day, depending on the volume of fruit and sugar.

The average calorie content of such a winter dessert is 254.7 kcal per 100 g.

Making seedless plum jam step by step:

“Pyatiminutka” - fast and incredibly tasty

Housewives make preparations from summer berries and fruits in order to enrich their diet in winter with the beneficial vitamins contained in them. But long-term heat treatment can destroy most of the beneficial substances. This fact became the reason for the appearance of plum jam “Pyatiminutka”.

For preparation, only fruits and sugar are also used; the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

1000 g ripe plums;
1000 g granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of “Five Minutes” with a 1 to 1 ratio of ingredients will be 219.4 kcal/100 g.

Cooking sequence:

Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
Place the fruits in a suitable saucepan, sprinkle sugar on top and place over low heat;
Stirring the fruit-sugar mixture periodically with a large wooden spoon or spatula so that it does not burn on the bottom, bring it to a state of “a second before boiling.” So the jam must be kept for five minutes;
After this, while the mass has not yet cooled, put it in sterilized jars and roll up with the same sterile lids;
Place the jars upside down on a towel and cover with a warm blanket to maintain temperature. Leave the pieces in this form until they cool completely, then they can be transferred to the basement for storage.

Jam with orange and mint.

Add 1 kg of plums to 0.5 kg of sugar; when the juice is released, place the plums in a colander and boil the syrup for 20 minutes.
Remove the zest from one orange in a thin layer, squeeze out the juice and add to the syrup along with the zest.
Place the plums in the syrup and cook until tender or to the desired consistency.
At the end, add 2-3 sprigs of fresh mint, pour into jars and roll up.

Thick pitted plum jam

This recipe for pitted plum jam for the winter is ideal if you want to make thick jam with deep color and bright aroma. The recipe is simple and universal; any varieties of plums are suitable for this jam. The main thing is to carefully sort them out so that no stale specimens get into the jam. Otherwise, the jam may ferment.

Making jam from pitted plums is very easy and simple. The fact is that plums do not need to be peeled for a long time, because the pit of ripe fruits can be removed very easily. Moreover, there is no need to get rid of the skin, like, for example, apples: during cooking, the skin of plums becomes like marmalade or jelly.

Plums naturally contain substances - pectins, which help the jam become thick even without adding additional gelling components.

Plum jam is an ideal filling option for a variety of sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also an excellent addition to any creamy desserts. Thanks to its natural bright taste and natural sourness, plum jam will perfectly highlight creamy, vanilla flavors. And this jam itself is very aromatic and tasty, and therefore, from now on, not a single tea party in your home will be complete without it. And what a breathtaking color plum jam has!

Ingredients for 1 liter of jam:

1 kg ripe plums,
800 grams of sugar.

How to make jam from pitted plums for the winter

Wash the plums and cut them in half to remove the pits.

After this, cut the plums into cubes about 1.5 cm in size. If you prefer a homogeneous jam-like jam, grind the plums in a blender or meat grinder. Place the plum pieces in a thick-bottomed bowl. Do not use enamel dishes to make jam - the jam will burn in it.

Pour all the sugar into the bowl. Mix plums with sugar.

Place the bowl with fruit and sugar over low heat and bring to a boil, stirring the jam occasionally.

When the jam boils, skim off the foam.

Cook the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will become ruby in color. The skin of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will disintegrate a little. Place the jam in sterilized jars and seal.

During pouring, the plum jam will seem liquid to you, but after cooling it will thicken.

Plums in their own juice

This jam is more like a thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparing plum jam according to this recipe will not cause any difficulties even for those who have never rolled up jars for the winter before.

- ripe dark plums (1-1.5 kg);

There is no water in the recipe at all, no need to add it.
The pits are removed from the plums and the fruit halves are placed in a deep pan. Everything is covered with sugar on top.
Seedless plum jam, the recipe for which involves infusion, turns out to be especially tasty and aromatic.
The fruits are left sprinkled with sugar for a while so that they produce juice.
The period depends on how ripe the plums were taken.
Once the juice has appeared, the pan can be placed on the stove to bring the contents to a boil.
Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to damage the integrity of the plums.
You need to repeat the procedure 2-3 times: boiling, cooking, boiling, cooking.

The finished jam is sealed in heated sterilized jars.

The simplest recipe for sweet jam

The cooking principle is no different from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit.
Plum jam for the winter made in this way turns out rich, sweet and does not become sugary for a long time if the jars have been well sterilized.
It must be stored in a cool place.
The maximum shelf life is 2 years.
After this time, there is a risk that the jam will become simply sweet, losing all its beneficial properties.

Jam from sour plums

The recipe described above is also suitable for fruits with pronounced sourness, but there is a slight difference.
Firstly, you need more sugar: 1.5 kilograms are required for 1 kilogram of plums.
Secondly, in order for the fruit to produce juice, you need to add half a glass of boiled warm water.
Thirdly, you will have to insist for about 10-12 hours.
At the same time, seedless plum jam, the recipe for which is universal for any variety, turns out to be moderately sweet and moderately sour. You don’t have to throw away the seeds, leaving them for other purposes. For example, homemade tinctures.

For multicooker

A way for those who like to tinker

Not everyone likes five-minute jam, so you can prepare it using the traditional method, which was previously used in every third home.

You will need:

- elastic plums (1 kilogram);
- sugar (1.4 kilograms);
- boiled water (1.5 glasses of 200 ml).

Plum jam for the winter used to be prepared this way. Many people have known its taste since childhood, although it takes a little tinkering. The fruits are pitted and placed in a separate bowl.
Sugar is mixed with water and the syrup is cooked over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water.
The syrup is not cooled, but immediately poured into the plums.
They need to be left in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, and poured over the plums again for several hours.
After such preparation, the jam is placed on the stove.
You need to cook it over low heat, stirring and skimming, for an hour.

The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are sealed in jars in the same way as any other homemade product.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How long should you cook plum jam in this case? The same amount - 1 hour. To check how well it has reduced, you can drop a drop of syrup onto a plate. If the drop does not flow or spread over the surface, then the jam is completely ready for swirling. It is not necessary to cool it.

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste.

It will require:

- plums (1 kilogram of ripe, but not too soft);
- sugar (1.5 kilograms for the entire cooking);
- zest of 5 oranges.

The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released.
At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar.
The plum with juice is placed on the stove. After the first boil, reduce the heat to low.
Candied orange peels are passed through a meat grinder and added to the fruit with syrup.
You need to cook until tender, on average 1-1.5 hours over low heat.

The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as a stand-alone treat for tea. Its preparation, of course, is a long and difficult process, but the result is completely justified.

Products used in the cooking process will be required in the following proportions:

2500 g plum fruits;
1000 g apples;
1000 g granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple and plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Preparation procedure:

Wash the plums, sort and remove the pits. Then put them in a bowl (saucepan) in which the jam will be cooked, and cover with half the sugar. Leave them to release their juice;
In the meantime, you should work on the apples. For this preparation you will only need ideal fruits, which need to be peeled, cored with seeds and cut into beautiful slices;
Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples release their juice;
Then put the bowl with the ingredients on the fire, bring to a boil and simmer for half an hour to 40 minutes. Turn off the heat and let cool;
After 4-5 hours, when the fruits have cooled completely, they need to be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
When the jam is ready, it needs to be poured hot into glass (pre-sterilized) jars and, after cooling, rolled up with lids.

Preparing plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you will not want to put it in pies, but simply enjoy it, like expensive chocolates, with tea. The texture of the finished product is homogeneous due to grinding the fruit through a sieve. During the cooking process, you should not use a blender to obtain a puree, as it will leave pieces of peel.

Proportions of products per one liter jar:

1500 g seedless plum fruits;
600 g granulated sugar;
150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

How to prepare plum jam with cocoa:

Weigh out the required amount of prepared pitted plums and place them in a saucepan with a little water poured into the bottom (literally 200-300 ml);
Place the pan on the fire and let the mixture simmer with the lid closed for 20-25 minutes until the fruit becomes soft. Then remove them from the heat and cool;
Rub the cooled plums through a sieve, removing the skin from the total mass. Pour 500 g of sugar into the fruit puree and cook over low heat after boiling for 30 minutes, stirring regularly;
Stir cocoa powder with the remaining sugar and add to the boiling jam. After this, cook the mixture for another quarter of an hour, then seal it hot into prepared jars.

Plum and orange jam

Often housewives who have been canning plum jam for many years want to add variety to the usual classic preparations. This can be done by adding a citrus note to the aromatic plum base. This recipe uses oranges, their freshly squeezed juice and zest.

Ratio of ingredients to main product:

1500 g plums;
1250 g sugar;
400 ml orange juice;
15 g orange zest.

Total cooking time is 1.5-2 hours.

Calorie content – 184.3 kcal/100 g.

Culinary processes:

Cut the prepared clean plums into two halves, removing the seeds. Place the fruit in a suitable saucepan, add orange juice and cook after boiling until soft (approximately 20 minutes);
Then use a slotted spoon to remove the fruit onto a baking sheet, and add sugar and zest to the juice. Boil the syrup until the sugar grains are completely dissolved;
After this, return the plums to the syrup and cook for another 10-15 minutes, until you taste the syrup on a soft ball. Roll the hot jam into prepared glass jars.

Yellow plum jam in a slow cooker

In a slow cooker you can make jam from any type of fruit, berries and even some vegetables. The advantage of this method is that the mass does not need to be stirred during the cooking process, and it will not burn. But you shouldn’t put more than a kilogram of raw materials into a multi-pan, since there is a high probability that the jam will run away.

To make plum jam in a slow cooker you need to take:

1000 g yellow plums;
1000 g white granulated sugar.

The duration of cooking in a multicooker will be 1 hour; additional time will be needed to prepare the fruit.

The nutritional value of plum delicacy from a multicooker is 219.4 kcal per 100 g.

How to cook:

Wash the fruits, sort them, remove the seeds and separate them into halves. Then transfer them to a multicooker bowl and cover with sugar;
Leave everything for about an hour for the juice to release. After that, using the “Stew” (or “Soup”) option, cook the jam, closing the multicooker with a lid;
For greater thickness, the mass can be boiled again after cooling. This jam should be stored, as if prepared in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and beneficial macro- and microelements, which are very valuable for the human body. You can combine the benefits of these two products in a winter preparation such as plum jam with nuts. To prepare it, you can use walnuts, as suggested in the recipe, or you can take almonds and hazelnuts.

To cook nut-plum preparation for the winter you will need:

1000 g plums;
600 g sugar;
200 ml water;
100 g walnuts;
30 ml cognac.

The duration of work on this jam will be about 2 hours.

Calorie content of the product – 178.9 kcal/100 g.

Recipe for winter plum jam with nuts step by step:

Place clean pitted plum halves in a saucepan, add water and cook over low heat for 20 minutes after boiling;
Then add sugar and cook, stirring constantly, for 40 minutes;
At the third stage, add chopped walnuts and cognac to the mixture and boil for another 10 minutes. After this, put the plum jam into jars and close the lids.

How to seal jam for the winter

To prevent the workpieces from deteriorating, they must be properly closed for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, doused with boiled water from the inside, and dried. The latter is very important: seedless plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. The jars are kept over steam until all the droplets have dried. The lids are sterilized in boiling water for 10-15 minutes. Place the jam in the jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids of your choice: plastic or metal. The latter are twisted with a special machine.

Little tricks

It is better to cut large plums not into two, but into four parts. Small ones can not be cut at all, but make a cut, lightly press down on the poles so that the bone pops out, and add sugar to the cut with a teaspoon. This method is good if you want to make liquid jam (method 4).
With modern methods of rolling up jars, it is not necessary to boil the jam until the classic readiness: you can interrupt the process at any stage, according to your taste and preferences.

Storage conditions and what to eat it with

Protozoa: at room temperature, preferably in a dark room (in a closet, for example). Rolled jam can last for several years.

Step-by-step recipes for making plum jam with pits: classic, five-minute for the winter, with almonds, with peaches, in a slow cooker

2018-06-25 Irina Naumova

Grade
recipe

14678

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

48 gr.

194 kcal.

Option 1: Classic recipe for plum jam with pits

Plum jam can be cooked in slices, whole with or without pits. There are several dozen varieties of plums, all of them are used for various preparations. In our selection of recipes we will look at options for making plum jam with pits. Let's prepare the sweet treat in different ways, adding various additional ingredients. First we will prepare the classic recipe, then the five-minute recipe and other methods for every taste.

Ingredients:

one and a half kg of plums with pits;
four hundred ml of water;
one and a half kg of granulated sugar;
two half-liter jars.

Step-by-step recipe for plum jam with pits

First of all, you need to sort out all the plums. For preparations, only whole, undamaged fruits without defects, strong and unspoiled are used. Otherwise, when you open the jam, you may see the seeds, and the plums themselves may become deformed and open.

Now rinse the plums in running water and drain in a colander. Then it is best to wipe them with a clean cloth or thick paper towels.

The next step is preparing the sweet syrup. Mix the specified amount of granulated sugar and water. Place on the fire and bring to a boil. Boil the syrup until the granulated sugar is completely dissolved.

Pour the resulting syrup over the plums and let cool completely. To speed up the process, place the pan next to a window or in a draft. But under no circumstances, not in the refrigerator - the jam will be spoiled.

Now put the container with the plum and sugar syrup on the stove and turn on the heat. First, simmer until it boils and immediately remove from heat. Cool completely. This one will take six to seven hours.

Then repeat this step two more times.

Prepare clean, sterilized jars and lids. For the last time, boil the plum jam with the stone and immediately put it into jars. Screw on the lids and turn over. This is how we check the tightness of our workpiece.

If the jam does not leak, wrap it in a blanket and forget about it until it cools down. Afterwards, the plum jam is sent to a cool place for storage.

Option 2: Quick recipe for plum jam with pits

Here is a recipe for five-minute plum jam with pits. The secret is that the preparation really takes five minutes, then we will pour syrup over the jam for a long time. Afterwards, quickly boil it and put it in jars. We will get sweet jam with strong and tight plums.

Ingredients:

eight hundred grams of plums with bones;
six hundred grams of granulated sugar;
one hundred and fifty ml of water.

How to quickly make plum jam with pits

Take a pan with a thick bottom and walls. Pour water into it, add granulated sugar and bring to a boil, constantly stirring the mass with a spatula. We need to completely dissolve the sugar. This will take about five minutes of active boiling.

Now let's take care of the plums. Wash them quickly and poke holes with a fork on all sides of each plum.

Pour boiling syrup over the plums and leave for twelve hours.

Then put it on the fire, bring it to a boil again and leave it again for the same amount of time. Repeat the procedure four more times.

Then we put beautiful marmalade plums in jars, fill them with syrup and cool. Afterwards you can send it for long-term storage.

Option 3: Plum jam with pits and almonds

In this recipe we use a little trick. We will replace the plum pits with almonds. This will be a little surprise for those who try the jam without knowing about the little trick. Plum jam will be more interesting.

Ingredients:

kilogram of Hungarian plum;
eight hundred grams of granulated sugar;
teaspoon lemon acid;
almonds and vanilla.

Step by step recipe

First, sort out all the plums and rinse them. Let dry and tear off the tails. We take Chinese sticks and stick them into the place where the tail grew. Press gently and the bone will be removed.

Take almonds and insert one into each plum.

Place the plums with almond seeds in a saucepan, cover with sugar and leave in this form for a day. We need the plums to give their juice.

Now add water and put the pan on the fire. Bring to a boil and turn off the heat. Then the jam should sit for at least twelve hours.

After the specified time, bring the plum jam to a boil again and cool again. This procedure is repeated five times.

Now all that remains is to boil it a sixth time. Bring the syrup until thick. Five minutes before the end of cooking, add citric acid and a pinch of vanilla.

Pour the plum jam with pits into clean jars, screw on the lids and put them away for long-term storage. Although, for sure, you will want to quickly try what happened.

Option 4: Plum jam with pits and peaches

This option is somewhat similar to the previous one. We will also replace the seeds with nuts, but this time with walnuts. Add a little peach to the jam itself. The recipe is for one jar of jam.

Ingredients:

two hundred and twenty grams of granulated sugar;
one large peach;
four walnuts;
three hundred grams of plums with bones.

How to cook

For cooking you will need beautiful and firm plums. Sort them through, rinse them thoroughly and pat dry with paper towels.

Gently squeeze out the seeds. It is convenient to do this with a special device, but Chinese chopsticks will also do. We remove the seeds through the base of the stalk.

Cut the walnuts into quarters and scald them with boiling water. Insert a piece of walnut into each plum.

Place the plums and walnuts in a jar. Alternate layers with peeled peach slices.

Pour boiling water and close the jar with a lid. Let it sit for a few minutes.

Pour boiling water into a saucepan. Pour granulated sugar into it and bring to a boil over medium heat. Dissolve the sugar and pour the syrup back into the jar.

Now screw on the lid tightly, cool and leave in a cool place for storage.

Option 5: Plum jam with pits in a slow cooker

Let's prepare delicious plum and banana jam in a slow cooker. Just select the required program, prepare the ingredients and get amazing jam.

Ingredients:

kilogram of jam from the bone;
three glasses of granulated sugar;
three bananas;
teaspoon lemon juice;
one hundred grams of almonds or walnuts as desired.

Step by step recipe

For cooking, it is best to use a medium-sized variety of blue plum. They need to be washed and the tails, if any, should be torn off. Dry and place in a multicooker bowl.

Some housewives make punctures with a fork or toothpick to prevent the plums from bursting when boiled.

Add granulated sugar and turn off the “Baking” program. Set the timer for forty minutes.

Check what is going on in the bowl occasionally and stir occasionally.

We take the nuts out of the shell, remove excess debris and partitions. Chop them finely and ten minutes before the timer goes off, add them to the multicooker bowl. Stir lightly, just do it very delicately.

So, the timer has worked, turn off the program, switch to heating mode. Quickly peel the bananas and puree them in a blender.

Turn on the “Baking” program again, add banana puree and mix gently.

Bring to a thick mass, the consistency of jam with the lid open. Set the timer for twenty minutes.

At the very end, add lemon juice, stir and turn off the heat.

Note: You can cook plum jam to the thickness you need. The longer you simmer the fruit mass, the thicker the jam turns out.

At the very end, while it is hot, pour it into jars and cool. Afterwards, the jam can be stored in a cool place.

Most housewives annually fill their cellars and pantries with seedless plum jam; this is an excellent delicacy for the winter. The preparation not only tastes good, but also brings tangible help to the body. There are no preservatives or dyes in homemade plum jam - this is a significant plus in its favor.

Plum jam for winter tea drinking

Fruits of different varieties are not the same in shape, size, degree of sweetness and, of course, color. Plum can be blue, red or yellow (in some cases almost white). Any variety is suitable for sweet preparation. Yellow ones are sweeter, with a honey aroma, so the amount of sugar indicated in recipes is less. Regardless of color, fruits contain approximately the same set of vitamins and minerals valuable to the body.

Despite the similarity in composition, fruits of different colors have their own characteristics:

Most of the substances contained in plums do not decompose after heat treatment. Fresh fruits contain many times more vitamin E than oranges or cherries, familiar from childhood. It is responsible for the balanced functioning of the cardiovascular system.

Without wormholes and sterilization

To ensure that the preparation is tasty and does not sour or become moldy during storage, the fruits are selected that are moderately ripe and hard. Greenish ones will not give juice and characteristic taste; overripe ones will turn into porridge during the cooking process. Collections with wormholes and rotten areas are rejected. These defects will not only spoil the taste of the product, but will lead to its souring.

How much sugar do you need in plum jam?

Granulated sugar for treats is usually taken in the same quantity as the berry mass. If the fruits are sweet, its portion is reduced by 200-500 g. If the collection is sour, add 200-300 g. Due to the high carbohydrate content, jam is not recommended for overweight people, diabetics and those on a strict diet. If instead of sugar you put xylitol, fructose or honey in the dessert, this restriction can be partially removed.

Preparations made from plums, as a rule, are not sterilized. This manipulation is carried out if the “five-minute” is poured into jars with twist lids for storage at room temperature. During sterilization, the lids are fixed with clamps, otherwise the mass will flow down the walls of the container. Containers for jam must be sterilized.

“Five-minute” is rolled up with metal lids. Thick classic jam will not spoil under plastic lids and parchment.

How to cook “five-minute”?

Quick cooking will help minimize time costs and preserve the maximum amount of vitamins in the winter dessert. This method is used to prepare plum jam for five minutes. The recipe is best suited for juicy sweet varieties of yellow or almost white color. Yellow plums contain a lot of fructose, so per 1 kg of harvest you need no more than 500-800 g of granulated sugar.

To prepare a delicacy for the winter from yellow plums, follow the simplest sequence of actions:

Before cooking a “quick” preparation from white plums, the jars are sterilized. The finished product is poured into them, rolled up, and placed upside down under a blanket.

Five-minute recipe video.

Classic plum jam recipe

Despite its high taste, five minutes may not be to everyone’s taste due to its liquid consistency. In addition, this product can be stored for a long time only under metal lids. The traditional cooking method will allow you to prepare a viscous delicacy that will not spoil under a parchment or nylon lid.

Ingredients for 1 kg of blue or red plums:

0.5 glasses of water,
1 kg granulated sugar.

Step-by-step recipe for thick blue fruit jam.

If the plums do not float and the syrup has become concentrated, the jam is heated 4 times and poured into pre-sterilized containers. When the workpiece is covered with a film, the jars are closed and stored.

Experimenting with Additives: Red Plum and Orange

Stone fruits are tasty and aromatic on their own. However, the traditional preparation will sparkle in a new way if, along with the plum flavor, it contains cinnamon, vanilla, cognac or citrus fruits. For example, a simple and tasty delicacy is made from red honeycombs with orange slices.

Ingredients:

The fruits are washed, the seeds are removed from the plums, the fruits are cut into 4 parts. Oranges are cut with the peel. Transfer the prepared products into a cooking basin and bring to a boil. Boil the workpiece over low heat, stirring so as not to burn, for 20 minutes. The halves should become soft and release juice.

Pour 700 g of granulated sugar into the mass, mixing thoroughly. Increase the heat until the mixture boils, and then reduce it again. With constant stirring, cook the mixture for about 20 minutes until thick. Place in hot jars, seal tightly with lids, turn over, and wrap for a day.

Video with a classic recipe without orange.

Assorted plums and dark grapes

Plum is an excellent companion for other fruits, so it is often added to assorted dishes. There are many options for multi-component jam. One of them is a simple recipe for the winter without sterilization with dark grapes.

Ingredients:

Pure fruits, taken in a 1:1 ratio, are cut in half and the seeds are removed. You need to boil the syrup at the rate of 500 g of sand and ½ glass of water per 1 kg of peeled fruit. Fruits are immersed in the sweet mass and boiled for 20 minutes over low heat. Allow the preparation to brew for 10 to 12 hours, then return the pan to the fire and finish cooking the delicacy in one go, removing the foam. Cooking time 45 min.

Yellow plum and pear jam

The taste, consistency and pleasant sunny color of the yellow plum preparation are a pleasure for a gourmet. Many housewives prefer to add pears to accompany their summer dessert. They take longer to boil than plums, so they are cut into slices to vary the homogeneous consistency.

Ingredients:

Substandard fruits are selected and washed. The pits are removed from plums, and the cores from pears. Place a pan of water on the stove. As soon as the liquid heats up, pour in the sugar and wait for it to dissolve. Pour sliced pears into the syrup and simmer after boiling over low heat for 20 minutes. Add yellow plum to the boiled mass, boil for another 25 minutes, skimming off the foam. The result is an incredibly tasty assortment for the winter.

Plum delicacy from a slow cooker

The emergence of “smart” household appliances has optimized the process of preparing not only everyday dishes, but also seasonal preparations. Making jam in a slow cooker is much more convenient than on the stove. The recipe is suitable for beginners and experienced housewives.

For example, to cook classic canned red plums in a slow cooker as follows:

Plums are used to make jam of varying consistency and taste. It goes well with both garden berries and fruits, and with overseas fruits. Restless housewives learned to experiment with spices and varieties, and beginners enlisted the help of modern household appliances. Thanks to the efforts of both, the popular recipe is periodically supplemented.

Plum jam, a recipe for the winter at home

Plum jam is a delicacy with a bang! Garden plums are difficult to keep fresh for the winter, but you can make healthy jam from them. Its pulp contains a lot of vitamin P (rutin), which strengthens the walls of blood vessels and normalizes blood pressure. This substance gives plums a purple tint. Vitamin C, the main ally in the fight against colds, is completely preserved in boiled plums, and rutin enhances its effect. In addition to all this, potassium in plums helps remove excess water from the body and fights kidney diseases. It turns out that not just plum jam is brewed at home, but real plum medicine!
We will make jam from pitted plum halves so that whole pieces of fruit remain in the syrup. This makes the delicacy look more appetizing and makes an excellent filling for sweet pies. How to cook plums without the pieces getting boiled over? I would like it to be not jam, but jam made from whole pieces in sweet syrup! There is a small and very simple recipe: you don’t need to boil the fruit for a long time. It's better to do this in several passes. This jam is called five-minute jam. Why? Because the plums are boiled for no more than 5 minutes, this way they retain their shape. To make seedless jam, you need to choose the appropriate varieties of plums, in which the pit is easily separated from the pulp. Whole plum jam is prepared in a slightly different way. Let's get acquainted with a delicious, incredibly healthy and surprisingly simple recipe for plum jam for the winter!

Ingredients:

2 kg plums (prunes, Hungarian, raisins);
1.2 kg sugar;
1 tbsp. water.

A simple recipe for plum jam for the winter.

1. Separate the washed plums from the stalks, cut them in half and remove the seeds. We choose only ripe plums without any damage.

2. Place the pitted plum halves in a deep saucepan or basin. The choice of utensils for making jam must be approached thoroughly. Enameled pans are not suitable for this purpose, since the jam can burn in them and the entire dessert will be ruined for the winter. Our grandmothers cooked jam in huge copper basins (like mine in the step-by-step photo), and now housewives mainly use saucepans made of stainless steel or with a special non-stick coating.

3. Cover everything with sugar. Before putting the plums on the stove, give them time to soak in the sugar and release the juice. To make the taste richer, you can add a pinch of citric acid or cinnamon to the jam. But this is not necessary; plum jam is already aromatic.

4. Mix carefully so as not to damage the shape of the plums. Pour 1 glass of water into the basin.

5. How to cook plums? Let's do this in several stages. Place the basin on the stove, bring to a boil and immediately turn off. There is no need to digest the halves, they may fall apart, but we need whole and elastic pieces. Turn off the stove and cool the fruit completely. Now they will need time to thoroughly soak in the sugar syrup.

As you can see in the photo, after the first cooking the plums remained intact. But it may be that they will begin to fall apart, even if you do everything according to the rules and quickly remove the jam from the heat. This can be solely due to the wrong variety of plums; they are easy to confuse. But don’t be upset, because in this case you can prepare delicious plum jam for the winter, see the recipe for the recipe in the link.

6. Return to the cooled jam after 6-12 hours. Bring to a boil again and cook for a little less than a minute, then turn off the stove. If foam forms, carefully remove it so that the jam rolled into the jar does not ferment.

7. And cool the plum jam again.

8. Boil it a little again.

9. And cool again. The syrup has already turned out to be a rich color. The procedure must be repeated until the plum pieces are saturated with syrup. They should wrinkle a little and the juice should thicken.

10. Bring to a boil one last time.

11. Pour hot plum jam into pre-sterilized dry and hot jars. If the containers are not treated, the jam may ferment and spoil. See how to properly sterilize jars and lids.

12. Roll up the plum delicacy with sterilized lids, let it cool for a day and hide it in the closet until cold weather sets in. If you don’t want to wait, then cover the jam with parchment and eat right away. Jam is served with tea, cocoa, with hot milk; it makes a delicious filling for sweet pies and pancakes. And plum juice from jam resembles a topping in its consistency, so it can easily be used to decorate desserts and ice cream.

Fragrant and healthy plum jam is ready for the winter. Bon appetit!

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 of the finished dish

0 gr.

Carbohydrates

63 gr.

254 kcal.

Option 1: Classic recipe for plum jam for the winter

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

Plum jam 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 for plum jam for the winter

Place the plums in a bowl of 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 small glass jars thoroughly and rinse with clean water. Transfer the hot sugared plums into jars and immediately seal them tightly with 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 preparations from berries and fruits in the summer in order to enrich their winter diet with vitamins. 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 an 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, you get a very aromatic dessert that can surprise all guests with its unexpected, amazing taste. This jam goes especially well with herbal tea and will help you warm up 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 cold water into a bowl. 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.

Place on the lowest heat, 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 500-600 g to plum puree. 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 an 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 with plum and 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!