Pitted plum jam in syrup. Plum jam with chocolate and cognac. Plum jam with walnuts for special gourmets

The fruits of the plum tree go well with many spices, fruits or citruses. By mixing regular products, taste plum jam can be varied - the resulting dessert can be added to baked goods or simply served with tea. Plum delicacy – popular preparation for the winter, because this berry-fruit grows well in our climate.

How to choose and prepare plums for harvesting for the winter

Like any other dish, plum jam has its own subtleties of preparation:

You only need to choose ripe plums for harvesting for the winter. They must be free of wormholes or any damage.
Before cooking, plum tree fruits must be thoroughly washed and the stems removed. Whole berries or halves are suitable for cooking.
If whole ones are used, then before cooking they must be pierced with a needle in several places. In this case, they will not burst during heat treatment and will evenly absorb the sugar syrup.
When boiling small plums whole, it is recommended to first blanch them for about 3 minutes in water at a temperature of 70 degrees. Large fruits do not need such action. They are simply cut in half and the seeds removed.
Fruits with thin skin you need to cook in several batches, before each of which you need to keep in sugar syrup. This is done so that the plums remain intact. There is no need to age cherry plum and tkemali.

What utensils will you need?

To make seedless plum jam for the winter you will need:

pot;
dishes;
knife for cutting and preparing food;
cutting board;
colander;
multicooker, bread maker or pressure cooker (for making jam according to special recipes);
jars and screw caps;
soda for sterilizing containers;
a blanket (you will need it to cover the jars of rolled jam);
kitchen scales (to maintain the proportions of all ingredients).

How to make pitted plum jam

There are many ways to make plum jam for the winter, which are successfully used by all housewives. Most people make the delicacy following the classic recipe. And for those who want to try new taste, there is good news - plum goes well with almost any product: cocoa, citrus, fruit. Here you just need to know how and in what order to add the ingredients to the plum tree fruits.

Classic recipe

To make plum jam, you only need the fruit, sugar and a little ordinary water(preferably filtered). Preparing the delicacy is simple and does not take much time:

Whole dense plums are taken, without any kind of damage.
Washed under cold water, the bones are removed.
Each piece is cut in half.
All halves are placed in a cooking container and covered with sugar in a 1:1 ratio. It is advisable to wait a while before putting it on the fire so that the plums release their juice. For rich taste You can add a little more citric acid.
The preparation for the winter is boiled for 40-50 minutes until caramelization occurs.
Glass jars sterilized until the mass is ready. Then the jam is put into containers and sealed hermetically.

A simple and quick five-minute recipe

The method got its name due to the fact that you need to cook plums for no more than 5 minutes. Prepare plum jam easy for the winter, for this you need to adhere step by step instructions:

We thoroughly wash the berries, remove the seeds, and cut each one in half.
For every kilogram of fruit, add 300 g of sugar, half a liter of water and two oranges to the pan.
We chop the citruses or cut them into small pieces - whichever you prefer, but you must leave the peel.
Place all the fruits and berries in a saucepan on low heat. At the same time, the mixture should be cooked constantly in a state as if it was about to boil.
Seedless plum jam for the winter requires constant supervision by the housewife - you need to stir it and not let it boil. Let the mixture sit for about 5 minutes, then remove from the stove.
Place the contents of the pan into the prepared jars and seal. It is worth noting that the day before use, the container should be boiled, wiped and, wrapped in a blanket, placed upside down until completely dry and cool.

Recipe with cocoa and butter

It turns out very unusual dish for the winter, suitable for those who like to try new combinations of flavors. For preparation you need the following set of products:

plums – 3 kg;
cocoa – 100 g;
butter– 200 g;
granulated sugar – 1.5 kg;
walnuts – 200 g.

Step by step we prepare for the winter:

Place the peeled nuts in a bag and crush with a rolling pin until the pieces become very small. You can also use a knife to detail it, but it will be more difficult.
We sort through the plums, leaving only those without damage, rinsing them, and removing the pits.
Folding the product fruit tree into a blender or through a meat grinder to end up with plum puree.
Place the mixture in a saucepan and place on the lowest heat for 10 minutes.
Add butter, sugar, nuts to the well-heated plum puree and cook for another 30 minutes.
In a separate container, mix cocoa powder with some sugar and add to the jam. To enhance the aroma, you can pour 4 tablespoons of cognac. Leave for 10 minutes.
After waiting all the required time, the seedless plum jam with chocolate can be rolled into a dry, sterilized container.
They must be cooled in a warm place, after which they can be transferred to the cellar, pantry or other place where they will be until served.

Fragrant plum jam with ginger and lemon

The recipe will work for those who love sweets, but at the same time count the calorie content of foods. Prepare diet jam Pitted plums for the winter can be made from the following products:

drain – 2 kg;
ginger root – 30 g;
sugar – 600 g;
lemon – 1 pc.;
water – 3 tbsp.;
pectin – 15 g.

We make the treat sequentially:

We choose juicy but dense plums. We rinse, make a couple of cuts in each, and keep in boiling water for 2 minutes to remove the skin.
Remove the seeds and cut each fruit into four pieces.
Grate the ginger on a fine grater.
Slice the lemon small pieces along with the zest.
Place the fruits in a saucepan, cover with granulated sugar, immediately add pectin, and fill everything with water. Bring to a boil over low heat, but do not stir.
When the mixture boils, add ginger and lemon, mix everything thoroughly, simmer until it thickens.
Pour the resulting thick mixture into pre-sterilized jars and roll up. It is recommended to store in the refrigerator or cellar.

How to cook plum jam in slices in a slow cooker

This method is much easier than cooking on the stove. To cook in a slow cooker, you need to have a minimum amount of ingredients: the main product and sugar. The cooking process takes time, but is not labor-intensive:

We take small fruits with dense pulp and wash them thoroughly.
We cut each piece along the groove, after which we remove the seed, being careful not to damage the berry too much. Cut into thin slices lengthwise.
Place the chopped plums in the multicooker bowl.
Add sugar, but don’t mix everything together, just gently shake the bowl. Leave the bowl and its contents for 6-8 hours.
After the plums give juice and the sugar begins to dissolve, add vanilla and lemon juice optional. Set the multicooker to “Stew” mode and leave for 20 minutes. This amount of time is necessary so that the slices do not fall apart.
After the appliance beeps, signaling the end of cooking, remove the bowl.
The jars need to be prepared in advance: wash, treat with soda, wipe dry with a paper towel. It is also recommended to pour boiling water over the lids before rolling.
We fill the containers with the resulting mixture and roll it up. Leave the jars to cool upside down and wrapped in a towel. Fragrant and healthy plums ready for winter!

Homemade yellow plum with oranges and apples

To prepare the delicacy you will need the following ingredients:

ripe yellow plums of any variety - 500 g;
apples (sweet and sour or sweet) – 2 pcs.;
orange (medium size) – 1 pc.;
granulated sugar – 400 g;
cinnamon stick – 1 pc.

From a given quantity of products homemade jam for the winter it turns out 1 liter. It's easy to do, all you need to do is:

Wash the plums and cut them in half or smaller and remove the pits. Place in a saucepan and add a glass of sugar.
Cut the oranges with the peel into small cubes, remove the seeds. Place on top of sugar-sprinkled fruit. If you don't have oranges, you can use lemons instead.
Cut the peeled apples into cubes or slices, depending on preference. Add to the rest of the ingredients and cover everything with the remaining sugar.
Cook for low heat for 1 – 1.5 hours, stirring constantly. Then let the jam cool and boil again for at least 1.5 hours.
The resulting mass must be placed in pre-prepared jars and sealed with disinfected lids. After this, you need to let the plum jam cool at room temperature, and then put it in the pantry.

Video:

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 gives the sweets a magnificent look. 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.

Having prepared the fruit, place it in a saucepan and carefully mix with 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 you use yellow plums for jam, you can leave the skins. 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 spreading the finished 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 to 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 over fruit granulated sugar, let stand for forty minutes on low heat. 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.

Citric acid will help protect the treat from sugaring. 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 is 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.

Continuing preparations for the winter, we move on to cooking plum jam. Plums different varieties grow among all self-respecting summer residents. Having eaten to your heart's content, it's time to make simple jam or turn it into delicious dessert. Cooking recipes in my notebook not too much.

But each of them has been tested over the years. Choose any one you like, collect the plums and start harvesting.

How to make delicious plum jam for the winter

For cooking tasty treat Any type of plum is suitable - yellow, white, prune, cherry plum, Hungarian, round, it all depends on your taste preferences.

Removing the core is not a necessary condition, but most housewives prefer to prepare winter delicacy seedless. Agree, it’s not very pleasant to “spit” among guests, and your family won’t approve. Therefore, you will have to work a little, although getting the pits out of plums is not too difficult.

If you like to experiment, try diversifying the taste of the dessert by adding walnuts, apples, oranges, cinnamon, and apricots.

Plum in chocolate

Make a dessert with cocoa. Remember the famous candies “Prunes in chocolate”? Very reminiscent.

The only drawback of jam is that it does not last long. Will have to eat it within 6 months, but considering unusual taste, it won't be difficult.

Take:

Plums, preferably the dark variety – a kilogram.
Sugar – 500 gr.
Cocoa powder – 200 gr.

How to make unusual jam:

Remove the seeds from the fruits, chop finely (you can use a blender, but it’s better if they remain large pieces fruit).
Add half the granulated sugar and place on the stove.
Mix the remaining sugar with cocoa.
When the dessert boils, gradually, in portions, add sugar cocoa. Stir the mixture well each time.
Cook for 15-20 minutes. Bring to a high boil, remove from heat and immediately fill the jars. Twist it, wait for it to cool, and put it in the pantry.

Five-minute jam from pitted plums

Traditionally, we try to preserve vitamins through less heat treatment of fruits. Cooking five minutes is not much different from preparing dessert from other fruits. Advice: select plums that are not too overripe, otherwise they will boil and you risk getting jam.

You will need:

Plum – 2 kg.
Sugar - kilogram.
Vanillin – 10 gr.

Recipe:

Cook in three steps. Wash the fruit, halve it, and remove the seeds.
Cover the slices with sugar, leave to infuse for several hours and release the juice. The time depends on the juiciness of the fruit.
Let it cook. After boiling, reduce the heat and cook the slices for 5 minutes.
Remove from stove. Leave to cool.
Re-cook by returning to the boil and cooking for five minutes.
When the jam has cooled, cook it one last time. At the end, boil strongly, turn off.
Fill sterile jars and seal. After cooling, move it to the pantry or cellar.

Classic jam recipe - video

Delicious plum jam for the winter in slices

Transparent syrup in which the slices float beautifully. For this, you can try and work hard to remove the seeds. Hungarian plums or similar varieties of plums are ideal for cooking.

Required:

Sugar and plums of any kind - one kilogram (for sour fruits, it is allowed to increase the amount of sand to 1.3 kg).
Water - half a glass.

How to cook delicious jam:

Put the overripe and soft fruits aside; they will be used for other plum preparations. Wash the plums and remove the seeds.
Fill the slices with sugar and do other things for 5-6 hours.
Let the dessert cook. After boiling, note the time. Cook the preparation for 40 minutes.
Check the readiness of the jam by dropping a drop onto a saucer. Place in jars, seal, and store for winter.

Thick plum jam with gelatin

This is not jam, although the syrup will be quite thick. But the delicacy is cooked in slices. More correctly, the jam should be called “plum in jelly.”

Sugar – 2 cups.
Plum – 1 kg.
Gelatin – 30 gr.

How to properly cook with gelatin:

Divide clean fruits into halves, remove the seeds. Divide the large halves into slices.
Sprinkle with sugar. If you take instant gelatin, then don’t soak it, just fill it with sand.
The contents must sit to release the juice. This will take several hours.
Let it cook. After boiling, immediately turn off and fill the jars. The plum does not require long heat treatment according to this recipe. But be sure to sterilize the jars themselves.
Roll up, turn over, wait to cool.

Seedless jam in a slow cooker with cinnamon

Prepare any jam, with or without seeds, the cooking process remains the same. I warn you, the dessert turns out liquid.

Required:

Plums – 1 kg.
Cinnamon stick.
Granulated sugar – 500 gr.

Step-by-step preparation:

Remove the seeds from the fruit and measure out the sugar. Place in a bowl and stir the contents thoroughly.
Do not start cooking for about 15 minutes to allow the plums to release their juice. Add chopped cinnamon.
Then cover the lid and cook for 40 minutes, setting the “Stew” or “Jam” mode.
Halfway through cooking, open the lid and stir.
Distribute the finished treat into jars.

To the collection of your recipes

Yellow plum jam with orange

White and yellow plums, including cherry plums, are better suited for making orange jam.

Oranges – 500 gr.
Granulated sugar – 1.5 kg.
Plum – 1.5 kg.

How to cook:

Remove the cores from the plums.
Wash the orange, cut it directly with the zest into small pieces (you come across some seeds, select them). Blend into a paste with a blender.
Combine plums with orange puree and add sugar.
After 30 minutes, send to cook. Bring the mixture to a boil over high heat, then reduce and continue cooking for 5-10 minutes.
Skim off the foam and let it boil vigorously. Turn off and distribute into jars. Roll it up, cool it, put it in the cellar or pantry.

Plum jam with walnuts and cognac

Unusual nutty taste, pleasant sourness, subtle aroma of cognac will make the dessert incredibly tasty. Cook from any plum, but black plums will turn out watery. You can balance the consistency by simply increasing the amount of nuts.

Take:

Fruits – 1 kg.
Walnuts, shelled – 200 gr.
Cognac – 2-3 large spoons.
Water – ½ cup.
Sugar – 4 cups.

Recipe:

Divide clean plums into halves, remove the middle.
Place in a cooking container, add water and bring to a boil.
Add granulated sugar and crushed nuts (mix them into pieces and crumbs).
When the mixture boils, cook for 20 minutes, skimming off the foam.
Turn off the burner and leave it with the lid open for 10 minutes, allowing it to cool slightly.
Pour in the cognac. Distribute into jars while hot and roll up.

Assorted plums and apples

A fragrant delicacy is obtained by cooking plum jam with sweet apples.

You will need:

Apples and plums - one kilogram each.
Sugar – 800 gr.
Citric acid - half a small spoon.
Water – 100 ml.

Wash the fruit, cut into pieces, remove seeds and seeds. Place in a bowl.
Pour granulated sugar into boiling water, stir and add fruit slices.
Bring to a boil. Skimming off the foam, cook for 10 minutes. Remove from the burner and leave to steep for 3-4 hours.
Put it back to cook. After boiling, cook for 10 minutes, add citric acid.
Continue cooking for another 5 minutes. then turn off, pour and seal.

Chocolate plum jam with cocoa

Video recipe for plum dessert for the winter. If you don’t feel confident, repeat the author’s actions and everything will work out. Good luck with your preparations.

Autumn is perhaps the most important season in life a real housewife. Vegetables, fruits and berries grown/purchased on the market require processing and storage for the winter. Plum trees growing on summer cottage or in the garden, they are usually pleased with a good harvest. The most popular way to prepare plums is to make jam. Below is a selection of simple and original recipes, which will surprise even experienced cooks.

Thick jam from pitted plum slices for the winter - step by step photo recipe

Everyone knows the three main ways to preserve plums in winter: compote, drying (prunes), and jam (jam). Let's stop at jam. It would seem, why is it so complicated? I mixed the fruits with sugar, boiled them and poured them into jars. Why, then, the taste and consistency, different housewives is different? We'll cook clear jam with thick syrup and dense fruit consistency.

What is the secret of the recipe?

with minimal stirring, the fruits remain dense and do not fall apart
by adding citric acid, the syrup turns out transparent
a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

Dark late varieties of plum:2.3 kg (weight after pitting - 2 kg)
Sugar: 1 kg
Lemon acid:1/2 tsp. or 1 tbsp. l. lemon juice

Cooking instructions

How to make yellow plum jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, juicier, and are well suited for making jams, preserves and confitures.

Ingredients:

Yellow plum fruits – 1 kg.
Granulated sugar – 1 kg.

Algorithm of actions:

Preparation begins with harvesting. Then you need to sort the plums, remove wormy, darkened, rotten fruits. Rinse. Leave for a while to dry.
According to this recipe, the jam is made without seeds, so separate each plum and discard the pit.
Place the fruits in a container in which the jam will be prepared. Lay out the plums in layers, sprinkling each of them with granulated sugar.
Leave for a while so that the plums release their juice, which, when mixed with sugar, forms a delicious syrup.
Plum jam classical technology It is cooked in several stages. When there is enough syrup, you need to carefully mix the plums. Put on fire.
After the jam boils, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This cooking method does not allow the plum halves to turn into puree; they remain whole, but are soaked in syrup.
Pack the finished jam into small glass containers. Cork.

In a cold, snowy winter, a jar of sunny golden jam, opened for tea, will warm you both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today you can equally find the names “Ugorka” and “Hungarian”, the fruits are small in size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

Plum “Ugorka” – 1 kg, weight pure product seedless.
Granulated sugar – 800 gr.
Filtered water – 100 ml.

Algorithm of actions:

At the first stage, sort the plums, wash them, and remove the pits.
Boil syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
Pour hot syrup over plums. Now put the fruits to boil. At first the fire is strong, after boiling - the smallest. Cook for half an hour.
Leave for several hours. Repeat the procedure two more times, while reducing the cooking time to 20 minutes.
Sterilize containers and lids, package the finished jam.
Cork. Cover with a warm blanket/plaid for additional sterilization.

Fragrant, thick, dark red jam will be the most the best treat for winter tea parties.

The simplest and fastest recipe for plum jam “Five Minute”

Classic technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of living housewives does not allow “prolonging the pleasure.” Recipes for making jam using accelerated technology come to the rescue; they are called “five-minute recipes,” although sometimes it still takes a little more time.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 1 kg.
Water – 50-70 ml.

Algorithm of actions:

Sort the plums, cut off the darkened areas, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the process of soaking in syrup).
Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
Start the cooking process, first over medium heat. As soon as the jam comes to the point of boiling, reduce the heat to very low and keep it hot for 5-7 minutes. Any foam that appears must be removed.
During this time, prepare glass containers with a volume of 0.5–0.3 liters; be sure to sterilize the containers and lids.
Plum jam must be packaged hot; it is advisable that the containers are hot (but dry).
You can seal with tin, pre-sterilized lids.

Additionally, cover with a blanket/blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but aromatic and tasty.

How to make plum jam with pits

Plum jam with pits - quite popular product, housewives do this in order to save time. The second point is that it gives bones ready-made jam extraordinary taste.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 6 tbsp.
Water – 4 tbsp.

Algorithm of actions:

Sort and rinse the plums. Prick each one with a fork so that the syrup penetrates inside faster.
Place the fruits in a deep saucepan. Fill with water (as required). Bring to a boil, blanch for three to five minutes.
Strain the plums and water plum juice pour into another pan. Add sugar there, stirring, and cook the syrup.
Pour the prepared syrup over the blanched fruits. Leave for 4 hours.
Bring almost to a boil. Leave again, this time for 12 hours.
After this, you can begin the final cooking - 30-40 minutes at a gentle simmer.
This jam should be packaged in sterilized containers. Seal, preferably with tin lids.

The plums retain their shape, but become transparent and have a beautiful honey hue.

Recipe for plum and apple jam

Usually, gardens are pleased with the simultaneous harvest of plums and apples; this is a kind of hint to the housewife that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

Sour apples – 1 kg.
Dark blue plum – 1 kg.
Granulated sugar – 0.8 kg.
Filtered water – 100 ml.
Citric acid – ½ tsp.

Algorithm of actions:

The process, according to tradition, begins with washing and sorting the fruits.
Then divide the plums into 2 halves and remove the pit. Cut the apples into 6-8 pieces, also remove the “tail” and seeds.
Prepare syrup from water and sugar.
Stir the plums and apples until they are evenly distributed. Pour in hot syrup.
Repeat three times next process: bring to a boil, cook over very low heat for a quarter of an hour, stand for 4 hours.
At the last stage of cooking, add citric acid, you can dilute it a small amount water. Cook for a quarter of an hour.
Pack in sterilized containers.

Properly cooked apple and plum jam turns out homogeneous and thick. It is suitable for both tea drinking and making pies.

Preparation for the winter - jam from plums and pears

U apple and plum jam There is worthy competitor– pear and plum jam. Pears make plum jam less sour and thicker.

Ingredients:

Plum “Ugorka” – 0.5 kg. (seedless)
Pear – 0.5 kg.
Granulated sugar – 0.8 kg.
Water – 200 ml.

Algorithm of actions:

Rinse the pears and plums. Trim the tails of pears, remove the seeds, and remove the seeds from plums.
Cut the pears into small slices, plums into 4-6 pieces (depending on size). You can actually start making the jam.
Prepare syrup from water and sugar. This process is primitive - mix in a saucepan and bring to a boil. Remove from heat as soon as the sugar has dissolved.
Place only pears in the container; they need more time to cook; pour hot syrup over the fruits. Keep on low heat for 20 minutes. If foam appears, remove it. During this time, the pear slices will be saturated with syrup and become transparent.
Now it’s the plums’ turn, put them in the pan with the pears and stir. Boil together for 30 minutes.
Sterilize containers and lids, place while hot, and seal.

Pear and plum jam will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is next recipe, where instead traditional apples or pears, plums will be accompanied by oranges.

Ingredients:

Plum “Hungarian” – 1.5 kg.
Granulated sugar – 1.5 kg (or a little less).
Orange juice from fresh fruits– 400 ml.
Orange zest – 2 tsp.

Algorithm of actions:

Stage one - inspect the plums, sort them, remove bad fruits, remove pits.
Step two is to prepare juice from oranges.
Place the plums in a cooking container and pour orange juice.
After boiling, boil for 20 minutes. Place in a colander and drain the orange and plum juice.
Add sugar to it. Boil to obtain a flavorful syrup.
Pour in the plums again and add the orange zest. Continue the cooking process.
Check readiness as follows - a drop of jam on a cold saucer should hold its shape, not spread, and the fruits themselves should be completely immersed in the syrup.
Fill sterilized containers with jam. Seal with the same lids.

When tasting plum and orange jam, a stunning citrus aroma, light sourness and extraordinary color are guaranteed.

How to make plum jam with lemon

Many plum jam recipes suggest adding citrus fruits or citric acid, which help with the canning process and long-term storage. Lemons are just the fruits that go well with plums.

Ingredients:

Plums – 1 kg.
Granulated sugar – 0.8 kg.
Lemon – 1 pc. (small size).

Algorithm of actions:

To prepare this jam, it is best to take large plums with blue skin or “Hungarian” fruits. Wash the plums, remove the seeds, cut each fruit into 6-8 pieces.
Add sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
Put the plum jam on the fire. Add lemon zest to the fruits and squeeze in lemon juice. Cook until the plums are ready; a simple check is that a drop of syrup retains its shape.

Plum jam with a light lemon aroma in winter will remind you of warm, sunny days.

Recipe for delicious plum jam with cocoa

The following recipe is too original, but incredibly tasty. But the plums will not be accompanied by the usual apples, pears, or even exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help radically change both the color and taste of plum jam.

When preparing this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the “folk”, home control, then the portion of fruit (sugar and cocoa, respectively) can be increased.

Ingredients:

Plums – 1 kg, already pitted.
Granulated sugar – 1 kg.
Cocoa – 1.5 tbsp. l.
Filtered water – 100 ml.

Algorithm of actions:

Sort out the plums. Cut. Discard the bones.
Sprinkle with sugar, so the plums will release juice faster.
Leave for several hours. Let it simmer by adding water, adding cocoa and stirring.
First make the heat quite high, then reduce it to very low.
Cooking time is about an hour; naturally, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder will definitely surprise your household with both taste and color!

Plum and cinnamon jam

Ordinary plum jam can be radically changed with the help of a small portion of oriental spices. A pinch of cinnamon will become a kind of catalyst for turning banal plum jam into delicious dessert worthy to decorate royal table. The hostess who cooked extraordinary dish, you can safely honor the title “Queen of Cooking”

Ingredients:

Plum “Ugorka” or large with dark blue skin – 1 kg.
Granulated sugar – 1 kg.
Ground cinnamon – 1 tsp.

Algorithm of actions:

Close attention should be paid to plums, choosing the best fruits from those available, without rot, wormholes, or darkening. Rinse under running water. Use paper towels to remove excess moisture.
Using a sharp knife, cut into two parts. Discard the bones.
Place the fruits in a saucepan, sprinkling the layers of plum halves with sugar.
Place the saucepan in the cold for 4 hours so that the plums release juice under the influence of sugar.
Cook the jam in two stages. The first time, keep it on the fire for a quarter of an hour, stirring all the time and removing the foam that appears on the surface occasionally. Refrigerate for 12 hours.
Start the second stage of cooking by adding cinnamon and stir. Put it on fire again.
Double the cooking time. Stir, but very gently, so as not to crush the fruits. The syrup should thicken, the plum slices will become soaked in syrup and transparent.

The light aroma of cinnamon will confuse relatives who will expect baked goods from the hostess, and she will surprise the household by serving plum jam with an unusual taste.

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.

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 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 as in pure form, so 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 dishes- 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

Plum jam without seeds classic recipe It turns out 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. Such winter preparation will not only become tasty addition for porridge or as a spread for sweet sandwiches, but also as 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

Blanks from summer berries housewives make fruits and vegetables in order to enrich their diet in winter useful vitamins contained in them. But long heat treatment most of useful substances capable of destroying. 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 total time Preparation may 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 cook 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 – perfect option for various fillings 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 cream desserts. Thanks to natural bright taste and natural sourness, plum jam will perfectly complement the 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 for making jam enamel dishes– 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 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 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 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 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 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 again fruit mass so that the apples release 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 trail will remain in your mouth chocolate aroma, after which you won’t want to put it in pies, but just enjoy it like expensive chocolates, along with tea. Texture finished product It turns out homogeneous by 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:

Plumb required amount prepared pitted plum fruits 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. IN fruit puree add 500 g of sugar 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 their usual classic blanks. This can be done by adding a citrus note to the aromatic plum base. IN this recipe oranges, their freshly squeezed juice and zest are used.

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 human body. You can combine the benefits of these two products in the following way: winter preparation, like 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, 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.

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 cook 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.