Autumn - important time year for every housewife, because this is the time to prepare preserves for the winter. And there is little that compares to hot tea with cold jam. winter evening. Plum is an excellent choice, because the jam made from it is incredibly tasty, and preparation is not particularly difficult.
About the benefits of plum
Plum (lat. Prunus)- a fruit that is a real find for the stomach and the entire human digestive system. Positive influence plums are very difficult to overestimate; there are a number of problems that it will help to cope with:
- lack of appetite;
- atherosclerosis;
- high cholesterol;
- constipation;
- urolithiasis and others.
Which plum is suitable for jam?
Based on the practice of many housewives, we can conclude that, in principle, for plum jam Any type of plum will do. The main thing is that the fruits must be ripe and without dark spots. However, for ease of preparation, you can choose fleshy varieties of plums, from which it is easiest to remove the pit. Examples of such varieties include “Renklod” or.
Important! The color of the variety does not matter, the main thing is to follow all the cooking rules.
How to make jam
Once the fruits have been selected, the next step is to select other products and improvised means that can make cooking even easier.
Kitchen appliances and utensils
Oddly enough, no technique is involved in making plum jam. All you need for preservation is:
- large (deep) saucepan with a thick bottom;
- wooden spatula (preferably) or a regular large spoon.
Grocery list
With products everything is as simple as with utensils. All you need for cooking is plums (3 kg) and sugar in the same quantity.
Did you know? Plum trees were one of the trophies of Alexander the Great from his conquests in the East.
Step-by-step instruction
When all the ingredients are ready, it’s time to start cooking:
Did you know? The Roman book Apicus (early 5th century) describes a recipe for jam made from lemon, apples, pears, plums and rose petals.
What else can you add for taste and aroma?
There are a large number of products that go well with plums, so you can safely use them when making jam for the winter:
- lemon acid;
- star anise;
- nuts (,);
- vanilla sugar.
How to properly store jam
Compliance with all sterilization rules allows you to store winter preparations directly in the apartment, without the need to use cellars and basements. Ideal option for storage similar products considered a quiet, dark, secluded place, away from sun rays and with temperatures from +5 to +20 degrees.
The best place would be a room in which the temperature remains virtually unchanged both in summer and winter (lower shelves of cabinets, pantry), because temperature fluctuations will negatively affect the contents of the jars. The maximum shelf life for seedless jam is 3 years.
Important! Eat little secret: the more sugar in canned food, the longer its shelf life, and vice versa.
What can you serve with?
According to the rules of etiquette, jam must be served on the table in a ceremonial container (not in a jar). In addition to the jam itself, bread, cookies, croissants or buns are usually served, or just tea if the jam is intended to be added to cups. If you are going to put the jam on the table immediately after cooking, you can decorate the plate with the delicacy with fresh mint leaves.
This is how easy it is to cook something delicious, and most importantly - healthy jam from plum, without applying special effort, and without using additional kitchen appliances. Remember that the taste of jam in winter depends on your efforts in the fall and proper storage finished product.
Video recipe for plum jam
What can be made from plums: reviews from netizens
I can offer you excellent jam from plums (cooked with or without seeds)
Sorted and washed plums as a whole are placed in enamel pan With hot water, heated to 85 ° C, and blanch for 5 minutes. After blanching, the plums are cooled, pricked with a needle hedgehog, placed in a basin, poured with hot sugar syrup (1 kg of fruit - 1 liter of syrup) and kept for 8 hours. Part of the total amount of sugar (800 g) is used to prepare syrup for pouring (dissolved in 2 cups blanching water). The rest of the sugar in the form of syrup, obtained by dissolving 400 g of sugar in an incomplete glass of water, is added at the beginning of the second or third cooking. The jam, boiled until ready, is packaged in hot, dry jars and sealed.
Products
plum 1kg
sugar 1.2kg
profugol
http://koala-forum.ru/viewtopic.php?f=26&t=527#p6454
Pickled plum
You will need: small sour plum; for marinade: water - 1.5 l; sugar - 250g; vinegar (9%) - 125ml; cloves - 12 buds; allspice- 4 peas; cinnamon - on the tip of a knife
Preface
Surely everyone remembers the taste from childhood - a piece of bread and delicious plum jam with a glass of milk or warm tea. Plum is a tasty and healthy summer fruit that delights with its rich taste. Plum jam thanks to natural bright taste can add zest to any sweet baked goods.
Among all the summer gifts of nature, the plum is considered the most healthy fruit, which is able to provide the body with all the necessary vitamins and microelements.
Basket with plums
Surely many people have no idea what exactly this fruit is remarkable for:
- Prolongs youth – a scientifically proven fact. Plum occupies a leading position among foods in terms of antioxidant content. And in prunes these beneficial substances are even higher, since there is practically no water in the dried fruits. Eating plums improves immunity and prevents the development of cancer cells.
- Protects cardiovascular system. Due to the fact that plums are rich in potassium, magnesium and dietary fiber, this fruit can improve the functioning of the heart. This fruit also contains a large amount of pectin, which removes cholesterol from the body, and this prevents the development of one of the most dangerous diseases XX century – atherosclerosis.
- Normalizes the functioning of the digestive system thanks to the same pectin, as well as plant enzymes and organic acids. At the same time, plum has a laxative effect. Therefore, doctors recommend eating an average of 5-6 fruits per day, this dose will bring the maximum to the body useful substances and will not cause harm.
- Prevention of heart attack. This fruit also contains a substance such as coumarin, which helps reduce blood clotting and prevent the formation of blood clots.
- Due to the potassium content, all excess fluid is removed from the body along with the plum.
So, beneficial features plums can hardly be overestimated; they are truly a storehouse of useful substances. Therefore, eat this fruit during fresh, dried, in the form of all kinds of jams and preserves.
If you preserve plums not in slices, but whole, you will get a tasty and juicy delicacy. Of course, preparing such jam will be a little more difficult, but the result will be excellent and you will get fragrant dessert at home.
- Classic recipe for plum jam with pits
This jam should be prepared correctly in several batches so that it does not turn into confiture and acquires the desired color and consistency. It is correct to take breaks between cooking for at least 8–20 hours. This method of heat treatment for preparing plums allows you to preserve as much as possible all the beneficial properties of the fruit for the winter.
Plum jam with pits
So, to make this jam you need whole, dense plums. Pierce each plum with a toothpick to prevent the skin from bursting during cooking. Place the fruits in a saucepan and fill with water (1:1), heat to 70-80 degrees, but do not bring to a boil. Boil for another 5 minutes and remove from heat, let the plums cool. Then all the liquid should be drained, add sugar (the same amount of sugar per 1 kg) and cook syrup from it. Pour the hot syrup back into the drains and leave for at least 4 hours until it cools completely. Then return the jam to the stove and bring to a boil. Then let the plum mixture sit for 10-12 hours, then boil it a couple more times. Before pouring the jam with seeds into jars, be sure to boil it for 10 minutes.
You can cook plum jam with the addition of any fruits and berries. Nectarines, apricots, rowan berries, nuts, etc. will be an excellent company for plums, and they can even complement the taste of this aromatic dessert.
- Plum with pits in syrup: a quick recipe
Many women do not have enough time to make preparations for the winter, but recipes for jam in 5 minutes in this case will help to quickly replenish the pantry. Another advantage of this recipe is the fact that you do not need to strictly follow the recipe; your intuition will tell you how much to take of this or that product.
So, the first thing you need to do is prepare the container, it’s better to take liter jars. Wash and sterilize them. Add ½ tsp to the bottom. cinnamon, fill the container with fruits, which you must prick with a toothpick. There are two ways to make jam according to this recipe:
- Pour sugar over the plums, pour boiling water over them and set to sterilize for 10 minutes. After which you can roll up the jars, turn them upside down and leave them to cool for two days and reach condition under a warm blanket.
- Pour hot water over the fruit and let it brew for a while, then drain the liquid into a separate container, add sugar, and cook the syrup. When the syrup has boiled, it is poured into jars and left to sterilize for 10-15 minutes. Then everything is the standard procedure - spinning, cooling and storage.
According to this recipe, plums for the winter are less sweet and more like compote or confiture. The fruit can then be used to decorate various desserts, fill pies, and the syrup is suitable for preparing all kinds of cocktails, mousses, and jelly.
Surely you have a jar of plum jam in your pantry, and if not, it’s worth filling this gap and preparing seedless jam for the winter. We will suggest recipes for tasty and healthy delicacies.
- Five-minute jam
For everyone who values time, this simple and quick recipe will certainly please you. So, take 2 kg of plums, vanillin, but how much sugar to take depends on how sweet you want the jam to be. Let's start by preparing the plums: wash, remove the seeds and finely chop into slices. At the same time, prepare the sugar syrup. When the granulated sugar is completely dissolved, add the plums and boil for another 5 minutes, skimming off the foam. At the end, add vanillin and immediately pour into pre-sterilized jars.
- Nut-plum delicacy
Take: 600 g, sugar 1 kg, water 0.5 l, almonds, hazelnuts or any other nut, citric acid 1 g. Place the plum in boiling water for 3 minutes to remove the skin. Then place the fruit in cold water for 30 minutes, then dry on a waffle towel. Prepare sugar syrup. Place 2-3 nut kernels into each plum and dip into syrup for further cooking. Cook the jam until thickened, stirring occasionally and skimming off the foam. And at the end, don’t forget to add citric acid.
Plum jam with nuts
- Spiced plum jam
Take: the fruits are not overripe plum 1 kg, sugar 0.5 kg, 100 g vodka or cognac, half a lemon, 1 cinnamon stick and 5 cardamom boxes. Prepare the plums and sprinkle with sugar, leave to steep for 2-3 hours. Add alcohol to prevent the fruit from boiling. Now mix everything and put on fire until it boils. As soon as the jam boils, remove it to the oven and let it cool, then repeat the procedure and cook for 20 minutes until the required consistency is obtained. Now add spices and lemon, it is very important to add exactly lemon juice and do not add the zest so that the jam does not become bitter.
- Plums and tomatoes - an unusual tandem
Many people probably think that such a combination of products is impossible, but just try to make this jam and you will probably like it. You will need: 3 kg of plums, 1 kg of tomatoes of any kind, a kilogram of lemon and 750 g of sugar. For jam, choose very ripe plums, wash and remove seeds; cut the tomatoes into slices and place everything in a saucepan. Add lemon juice and cook until boiling. After which the mass of plums should be pureed using a blender or rubbed through a sieve. Then add sugar and cook until thickened for 40-45 minutes.
- Czech jam
Take: plums 1 kg, sugar 300 g, sea buckthorn juice 1 glass, 10 ml rum, sachet vanilla sugar And ground cinnamon on the tip of the knife. Prepare jam for the winter the old-fashioned way Czech recipe It’s not at all difficult: wash the plums and remove the pits. Pour over the fruit sea buckthorn juice and put on the fire, bring to a boil and simmer for another 20 minutes. Then add sugar to the mixture and cook for another 10 minutes. At the end, add rum, vanilla sugar, cinnamon and mix everything and pour into pre-prepared jars.
Today, a bread machine or multicooker helps many housewives save time. Preparing jam for the winter in a bread machine is not only easier and faster, but also healthier, since due to low heat treatment the products retain their beneficial properties. If desired, you can use frozen fruit instead of fresh.
Making jam in a bread maker
- Plum and ginger jam in a bread maker
Take 1 kg of plums, 750 g of sugar, 50 ml of water and 10 g of ginger root 10 g. Prepare the plums: wash, dry on a towel and remove the pit. Place the fruits in the bowl of the bread machine and turn on the “Jam” mode for 5 minutes; the plums should release juice. Place the fruit in a bowl and puree with a blender, add pre-grated ginger root to the mixture, add sugar and mix everything. Return plum puree back to the bread machine and turn on the “Jam” (or “Jam”, the name may differ in each model) mode. It should be cooked for as long as the miracle machine sets, after which you can pour it into jars and roll up the lids. Of course, you can make jam in a bread machine in small portions, but this way you can diversify the preservation in your pantry with all sorts of options.
- Chocolate-plum jam: recipe for making in a bread machine
Aromatic chocolate-flavored jam is very easy to prepare and can be supplemented with nuts. To prepare this delicacy in a bread machine, take 1 kg of plums, 0.5 kg of granulated sugar, 2 tsp. vanilla and 3 tbsp. l. cocoa. To prepare this dessert, choose plums that are firm and not overripe. Wash and peel the fruits, place in a bowl and cover with sugar, leave to brew for a day. After 12 hours, add sugar, cocoa powder and vanilla sugar. Now you can start heat treatment our fruits. How long does it take to cook this mixture? No more than 40 minutes according to a given program. While still hot, place the jam into a prepared container, seal it and leave to cool.
It's time to think about making everyone's favorite plum jam, as well as how and according to which recipe it is best to cook it.
How to make plum jam with pits for the winter?
Ingredients:
- ripe fruits drain – 1.4 kg;
- fine sugar – 1 kg;
- drinking water – 320 ml.
Preparation
Wash the plum fruits thoroughly in large quantities cold water and pierce each one with the tip of a thin, long knife.
Transfer the fruits into a stainless steel pan and cover them evenly good layer fine sugar and mix. After about 60 minutes, add the amount of water specified by the recipe into this pan and place the jam on the stove burner that is on. Constantly stir the contents of the pan with a wooden spatula and, after waiting for it to boil, reduce the heat to a minimum. In this mode, simmer our cream for 13-15 minutes, and then remove the pan from the stove and take it to a cooler place. When the jam reaches room temperature, we set it to cook again for 15 minutes. Now we set the pan with plum jam aside overnight, and in the morning, after boiling it the same amount, pour it hot into small jars. Roll up completely with sterile, suitable lids.
How to cook plum jam in slices so that it is thick?
Ingredients:
- dense (ripe) plums – 1.5 kg;
- granulated sugar – 1.2 kg.
Preparation
We cut the washed and dried plums along the base, remove the pit from the separated slices, and place the halves themselves in a circle in a bowl. We fill such a completely filled circle with small granulated sugar and do this with all the cream until it runs out. Now cover the cup and set it aside for 5 or 6 hours. When we see that the plums have already released enough of their aromatic juice To make it tasty, we put it on the stove. Seeing that the jam is already boiling, reduce the flame and cook it for at least 15 minutes. Again we put the jam away, and after 12 hours we put it back on the barely smoldering burner gas stove. After boiling, our plum jam needs to be cooked as long as it needs, so that the syrup boils down and the total mass begins to thicken. When this happens, remove everything from the heat and immediately distribute the thick, hot jam into sterile containers (jars). Roll up the lids, well boiled in water.
Seedless, the recipe for which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without extra effort. Exists universal method cooking, which 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 peristalsis, 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.
Plums in their own juice
This jam is more like 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.
You will need:
Ripe dark plums (1-1.5 kg);
Sugar (300-450 g).
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. Ready jam close 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 is 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 kilogram of plums requires 1.5 kilograms. Secondly, in order for the fruit to give 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
The quantity of ingredients is selected individually, taking into account the volume of the bowl of the device. For 1 kilogram of plums, 1 kilogram of sugar is required. There is no need to soak the fruit. They are thoroughly washed, pitted, and peeled. This is not difficult to do: scald the plums with boiling water, then remove the skin. The plum halves are placed in an even layer in the bowl, sprinkled with sugar, and fruit is again placed on it until the multicooker is full. Plum jam, prepared at home not on the stove, has a special aroma and softness. The consistency is more like a very delicate jam. The program is set to “Quenching”. How much? 1 hour is enough at a power of 750-800 W. After cooking, the jam is sealed in jars or eaten immediately. Any varieties of plums are suitable, but cook sour ones longer - 1.5 hours. Sugar is added to taste.
A way for those who like to tinker
Not everyone likes five-minute jam, so you can make it according to 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 cups 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 off the foam, 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 from orange zest they make candied fruits. 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 peel passed through a meat grinder, added to fruits 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.
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, rinsed boiled water from the inside, dry. 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.
Plum desserts have long gained popularity among children and adults. But properly prepared jam is not only tasty treat, but also brings a lot of benefits. For example, if you prepare it for the winter, you won’t have to worry about seasonal blues, vitamin deficiency, or a decrease in the body’s defenses. But not everyone knows how to cook the product according to all the rules, which is why its therapeutic properties and taste characteristics. To obtain an optimal result, you need to know how to prepare the fruit for cooking, what to do with the seeds and how long to expose the workpiece to heat.
When preparing plum jam, you need to follow the following rules and recommendations:
- Only ripe fruits without dents, wormholes, or damage are suitable for harvesting for the winter. Be sure to wash them and remove the stems.
- Desserts are best prepared from whole fruits or halves. Completely ground pulp, subjected to even short-term heat treatment, contains practically no useful substances.
- If the plums are used whole, they must be pricked in several places so that the skin does not burst and the pulp is evenly saturated with sugar syrup.
- If the fruits are small, it is recommended to blanch them for an additional 3 minutes. hot water, but not boiling water. They are usually used whole for jam. It is better to cut large ones into halves and get rid of the seeds.
- Fruits with very thin skin It is better to cook in several approaches, keeping the product in syrup before each of them. This will allow you to get the desired result without boiling the components until smooth.
Having familiarized yourself with the basic rules for working with an ingredient, all that remains is to choose suitable recipe dessert and you can start selling it.
Classic plum jam with and without pits
If it’s difficult to immediately understand all the variety of recipes, then first you can boil plum jam according to one of traditional options. To do this, choose from the following methods:
- With bones. For 1 kg of fruit we take 1.2 kg of sugar and 1.5 glasses of water. Select small and medium plums, remove the stems, and rinse under running water. Blanch for 3 minutes in hot water and cool in cold water. Only after this do we prick each fruit in several places. In a cooking pot, prepare a syrup from water and sugar, put the fruits in it, and leave to infuse for 5 hours. After this, the workpiece must be cooked for 20 minutes, regularly removing the foam. We leave the mixture for 8 hours, cook for another 20 minutes and leave again for 8 hours. Now it should be kept on moderate heat for as long as it takes to bring the composition to readiness. All that remains is to pack the mass into jars and close it for the winter.
Tip: If the jam turns out to be very liquid, it can still be saved. To do this, strain the syrup, boil it to the desired state and mix it with the fruits again. Finished product bring to a boil and close for the winter.
- Seedless. For 1 kg of fruit we take the same amount of sugar, two tablespoons of lemon zest and a pinch of cinnamon. We wash the plums, cut them in half, and remove the seeds. Place the mixture in a bowl, sprinkle with sugar, add cinnamon and leave overnight. In the morning, put the structure on the stove, bring it to a boil over medium heat, and cook the mixture for no more than 10 minutes. All this time we remove the foam and occasionally stir the composition. Then cool the mixture completely, boil again for 10 minutes and cool again. Pour into almost finished jam lemon zest, cook for another 10 minutes and close for the winter.
- Five minutes. For 1 kg of fruit we take 1.5 kg of sugar. In general, it is better to decide how much sugar to use yourself, based on your taste preferences. Place the washed plums with the stems removed on a towel to drain off excess liquid. Then remove the seeds from the fruit and cut the halves into two parts. Mix the component with sugar in a cooking pan and leave for a couple of hours. Bring the mixture quickly to a boil; cook for no more than 5 minutes, stirring constantly. We put the contents into jars, sterilize them for another minute and can be closed for the winter, despite the fact that it is prepared so quickly.
In addition to the main components, additional ones can be used in the given recipes. For example, vanillin, citric acid, ginger, cloves and other flavor enhancers. We decide how much to add on our own; it’s better to add them a couple of minutes before the end of cooking.
Preparing plum jam in a slow cooker
Plum delicacy can be cooked not only in the traditional way. Today, housewives are increasingly using a multicooker for this. Jam made without seeds with the addition of ginger is especially tasty.
- For 1 kg of ripe fruit we take a little less than 1 kg of sugar, a tablespoon of chopped ginger and 3 tablespoons of water.
- Wash the plums, dry them, remove the pits. Place the ingredients in the multicooker bowl, add water, close the lid and cook the product on the “Frying” mode for 6-7 minutes. Transfer the resulting mixture into a bowl and grind with a blender until smooth. Place back into the slow cooker, add sugar and ginger. Stir everything thoroughly and set the “Cooking” or “Steam” mode. The composition should be cooked for about 25 minutes with the lid open, skimming off the foam regularly.
The inconvenience of this approach is that you can’t prepare a lot of jam at once, but it turns out very tasty and aromatic.
Exotic yellow plum jam
To prepare a plum delicacy with an original color and specific, but pleasant taste, we need 1 kg of yellow fruits, 1.5 kg of sugar, 3 glasses of water.
- We clean and wash the plums, dry them, and pierce each fruit several times. We do not remove the seeds. Place the preparations in a cooking vessel.
- We prepare a syrup from sugar and water, which we pour onto the fruit while still boiling. We leave the mixture for a day, after which we express the liquid.
- Boil it and pour in the fruit again. Leave for another day, after which we boil the mass over the fire for as long as needed to thicken the composition.
Pour the finished product into jars and close for the winter. It should be taken into account that yellow plum has a rather pronounced aroma, which should not be emphasized or enhanced with the help of auxiliary components.
Unusual options for preparing delicacies
Apart from basic recipes There are many unusual approaches to working with plums. Gourmets may like jam prepared according to one of the following recipes:
- A winter dessert made from plums and nuts. For 1 kg of small-sized plums (for example, the “Hungarian” variety), take a glass walnuts, 4 partial glasses drinking water, 1 kg of sugar, a tablespoon of vanilla sugar, the juice of half a lemon and half a teaspoon baking soda. Dissolve soda in 1 liter of water (or tap water) and soak the washed fruits. Using a skewer, push the bone out of the pulp, pressing on the part from the side of the stalk. Place a nut of the appropriate size inside each piece. From drinking water and sugar we prepare a syrup in which we place stuffed plums. The composition needs to be boiled for a quarter of an hour, then add juice and vanilla, boil until thick and you can seal the mass for the winter.
- Fruit jam with cocoa. For 4 kg of plums we take 2 kg of sugar, a third of a glass of cocoa powder and a teaspoon of vanillin. We wash the fruits, dry them and remove seeds. Place the fruits in a bowl, sprinkle with half the sugar and put them in a cool place for a day. After this, add all the other ingredients into the mixture and mix thoroughly. Bring the product to a boil over medium heat, stirring the mixture regularly. It should be cooked for 45 to 60 minutes, depending on the maturity of the components. The finished jam should thicken.
- For 5 kg of fruit we take 2 kg of sugar, 2 half glasses of dry white wine, half a teaspoon of cinnamon, a pinch of cardamom and two tablespoons of almonds. We divide clean and dried plums into halves, remove the seeds, place them in a suitable container and sprinkle with sugar. Let the mixture sit for 12 hours, then add wine, cinnamon and ground cardamom. Slowly heat the mixture, stirring regularly. You need to boil it as long as it takes to obtain the desired thickness of the syrup. Add almonds 5-7 minutes before the end of cooking (whole nuts or ground). Distribute the mixture among the jars, close and refrigerate.
- For 1 kg of plums we take the same amount of apples, 1.5 kg of sugar, half a glass of water and half a teaspoon of citric acid. Divide the pitted plums into halves and combine with apple slices, peeled from seeds. We prepare a syrup from water and sugar, which we pour fruit mixture. Heat the mass, cook for 10 minutes, then leave the product for 5 hours. We repeat this 2 more times, not forgetting to remove the foam during the cooking process. During the fourth cooking, add citric acid and extend the boiling for 5 minutes. Place the finished product into jars and close.
To cook a tasty and worthy product, you can come up with your own own recipes. Plum - although not a universal component, goes well with many fruits, berries, aromatic herbs and spices. You just need to choose the right ingredients and their ratios. If after some time it turns out that the mass has become candied, it should either be boiled again or simply heated in a water bath. However, with the second approach it will have to be consumed within 2-3 days and subsequent warming will no longer help.
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