Fragrant delicious jam Plums are an indispensable preparation for the winter: plain with or without seeds, with cinnamon, mint or orange!
In this version we offer a base - plum, dilute a small amount citrus - orange. The result is amazing - sweet and sour jam with notes of aromatic orange. Like any jam, plum-orange jam is perfect for tea, pancakes, cheesecakes, and pancakes.
- plums – 550 g;
- sugar – 500 g;
- orange – ½ part.
We sort through the plums, discarding those that are spoiled, wrinkled, or with dark spots. We wash the selected plums in cool water and dry them lightly with a kitchen towel or paper napkin.
We divide each plum into two equal halves, first tearing off the tails, and also removing the seeds.
Now cut each half of the plum lengthwise into two more. equal halves. We do this with all plums.
Transfer all the prepared plums to a saucepan or pan with thick walls. Take half an orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. Place the orange in a saucepan with the plums.
We add granulated sugar so as not to miscalculate the quantity, the day before we weigh the total amount of peeled plums and oranges, for a total weight of 550 g we take half a kilogram granulated sugar. Mix all the contents of the saucepan, leave for 2.5-3 hours completely undisturbed, so that the plum and orange give up all their juice and the sugar completely dissolves in it.
After the specified time it worked sufficient quantity juice At this stage, you can add your favorite spices or spices; cinnamon will taste good.
Place the saucepan on the stove and cook our jam for 35-45 minutes. Remove any foam that will definitely form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.
After 45 minutes of cooking, the plums and oranges were sufficiently saturated with syrup. Remove the hot jam from the stove.
We prepare jars for sealing in advance - wash them thoroughly with soda, sterilize them in any way, keep the lids in boiling water for three minutes. Fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store the plum and orange jam in a cool room, pour the remainder immediately into a beautiful bowl, cool and serve for tea.
Recipe 2: simple plum jam for the winter with seeds
Find out right now how to cook plum jam as aromatic and delicious preparation for the winter. It is worth noting that the plum jam recipe is not complicated, even a novice housewife can master it. This is a recipe for plum jam for the winter with seeds.
- Plum with pit 1.5 kg
- Purified water 400 ml
- Granulated sugar 1.5 kg
Before you start making jam, you need to sort out the plums. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in the jar.
After the drain has been sorted out and washed with running water, you will need to fill it sugar syrup. It’s easy to make the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.
Boil the cooled plum until it boils and immediately turn off the heat in the oven. Let cool for 5-7 hours. There should be 3 such stages; each time you need to bring the plum to a boil and cool.
After boiling the plum, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the pit.
Recipe 3: pitted plum jam in a slow cooker
We present to your attention a simple recipe for jam with pitted plums - with step by step instructions and photo. In addition, we will cook the plum delicacy in a slow cooker - with such a “miracle saucepan” the cooking process will be as quick and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.
- plum fruits – 1.5 kg
- sugar – 1 kg
- cinnamon – 2 sticks
Wash the plums, remove the seeds and cut into slices.
Pour the chopped plums into the multicooker bowl and add sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.
Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Don't forget to stir after the specified time.
To grind the mass we use an immersion blender.
We set the “Multi-cook” (or “Stewing”) program to a temperature of 90 degrees and cook for another hour. When the signal sounds, immediately pour the jam into jars sterilized over steam.
Roll up with clean lids and place under a warm blanket or towel. After the jars of plum jam have cooled, we put them in the pantry for storage. A delicious and fragrant dessert is ready for tea!
Recipe 4: how to cook plum jam with cocoa in a bread maker
Plum jam with cocoa or chocolate plum jam– this is truly original and very delicious dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult to resist.
- Plum – 1 kg
- Cocoa powder - 3 tbsp. l.
- Granulated sugar – 1 kg
Selecting for jam ripe fruits, without visible damage. Rinse the plum in cool water. Let the excess liquid drain.
I had a very ripe plum, so I also completely removed the skin from it. But this is not at all necessary.
Transfer the prepared plums to the bread machine container.
To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.
Sprinkle the plums with the required amount of granulated sugar according to the recipe.
Now add cocoa powder. If you want a richer chocolate taste, you can add a little more cocoa.
If you are preparing jam on the stove, then it is better to add cocoa 5-10 minutes after the jam boils, when you have removed most of the foam.
Place the container in the bread machine.
We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.
We have enough time to prepare containers for storing jam. Glass jars must be washed thoroughly with baking soda, rinse. Then sterilize in any way available to you. Directly sterilizing the containers should be done shortly before the end of cooking the jam, so that the jars are hot before pouring.
After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.
We wrap the jars in a blanket and leave them in this state until they cool completely. Cooled jam can be stored in a cool place.
Plum jam in chocolate made from plums with cocoa is ready!
A very original plum jam with rich chocolate taste will conquer even those who are skeptical about various culinary experiments.
Recipe 5, step by step: seedless plum jam for the winter
Experienced housewives probably know how to make plum jam. That's why this recipe plum jam with step-by-step photos will be a lifesaver for many novice housewives who have not yet tried to prepare this dessert with their own hands.
Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.
- plum - 1 kg
- sugar - 1 kg
Let's take it necessary ingredients to prepare plum jam and place on the table. It is best to start cooking this jam in the evening. Why will become known later.
First, let's take a kilogram of plums. Choose firmer fruits so that they don’t end up turning into jam. Wash the plum thoroughly.
Using a knife, cut the washed plums into several pieces and carefully remove the pit, because this will make the jam more enjoyable to eat.
Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put it on the stove. The fire should be low so that the sugar does not burn.
After preparing the syrup, pour it over the chopped plums and leave to brew for several hours. During this time, the plum should release enough juice.
Now turn on the stove again, put the plums and syrup on high heat and bring the mixture to a boil. After the plums have boiled, let them cool and let them sit for 9 hours, or better yet, overnight. Here you need as much time as possible for the plum to absorb enough syrup.
In the morning we begin further preparation of jam. Place the plums on the fire again and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third day, put it back on the fire and cook until the drop begins to stretch. Mix the jam and pour it into a jar until you want something delicious.
Recipe 6: plum jam with almonds (step-by-step photos)
- Plums 1 kg
- Sugar 1 kg
- Water 1200 ml
- Soda 1.5 tablespoon
- Almonds 200 g
- Cloves 5-10 pcs.
- Cinnamon 0.3 teaspoon
Rinse the plums and remove the pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a saucepan. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.
After 4 hours, drain the water. Rinse the plums in clean running water. Pour boiling water over almonds for 1 minute, drain. Pour boiling water again. Let stand for 10 minutes. Drain the water. After which the nuts will be easily peeled.
Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into the pan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup completely hides the plums. Remove from heat and leave for 8 hours. Then bring to a boil over moderate heat and remove again for 8 hours. On the third day, cook until done. Add cloves and cinnamon.
Sterilize the jars and boil the lids. Place the jam into jars and seal using a seaming machine. Cool at room temperature. Store in a cool place. Bon appetit!
Recipe 7: delicious plum jam for the winter with mint
- Plum 1 kg
- Sugar 0.5 kg
- Orange 1 piece
- Fresh mint 3 sprigs
Remove the pit from the plums. Cut the plums into quarters.
Add sugar, cover and leave overnight.
The plums should give juice. Stir a couple of times during this time.
Place the plums in a colander and allow the resulting juice to drain.
Pour the juice into a saucepan.
Bring to a boil and let simmer for about 20 minutes until the syrup begins to caramelize.
Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding the orange zest, the squeezed orange halves and the juice of half the orange.
Cook over low heat until tender or desired consistency. You can check the readiness of the jam by dropping a drop of hot jam onto a saucer that has been chilled in the freezer. If the drop does not spread, then the jam is ready.
At the very end of cooking, add fresh mint, stir and cook for a couple more minutes. Pour the hot jam into sterilized jars (you can add pieces of zest and mint sprigs), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!
Recipe 8, simple: homemade plum jam
- Red sour plum 1.3 kg
- Sugar 800 g
Wash the plums thoroughly.
Then there are options: 1) make jam from whole plums, I love this jam, but my youngest son won’t appreciate it, so, 2) cut the plums in half and remove the pits, 3) remove both the pits and peel - this will give you a sweeter and more uniform jam.
I decided to make a tart and sour jam, so I went along the 2nd route, cutting out the seeds and saving the peel.
I covered the jam with granulated sugar. Leave for 8-12 hours so that the plum releases more juice.
Place on low heat and start heating while stirring. Don't let the granulated sugar burn! When there is enough juice, increase the heat to medium.
The jam is almost boiling, we stir until the granulated sugar is completely dissolved. Foam begins to form.
The jam has boiled, there is a lot of foam, reduce the heat to low and remove the foam. After boiling, you need to cook the jam for about 15 minutes; if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.
All foam was removed. Turn off the heat and let it cool slightly.
Pour into sterilized jars, cover with a blanket and leave until completely cool.
Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.
Recipe 9: five-minute jam from plums in halves
The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don't need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.
- 1 kg plums (Hungarian variety);
- 1 kg sugar;
- 0.5 cups of water (250 ml glass).
Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.
Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil it in the morning, next time- in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to fill with syrup and the syrup to thicken.
Makes approximately 1 liter of jam.
Then let the jam cool a little while we sterilize the jars and lids. Jars can be sterilized in the microwave (pour 1 cm of water into the bottom of the jar and turn on for 2-3 minutes at maximum power), or steam bath(a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient. Boil the lids in boiling water for 5 minutes.
Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.
Delicious jam from plum halves in five-minute jelly is ready.
Recipe 10: plum jam with apples (with photos step by step)
Very tasty and fragrant jam obtained from sweet apples and sweet and sour plums. Besides the fact that apple and plum jam will have incredible beautiful colour and it will be pleasant not only to eat, but also to put on festive table in the form of a dessert, it turns out to be very aromatic and not cloying.
Apples and plums can be prepared with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts; it can be used to prepare compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the simplest and most quick way, which will not require you special effort. For more aroma, you can add a little vanilla, cloves or cinnamon to the bowl with jam and you can achieve a completely new, unique aroma.
- Plums - 1 kg;
- Apples - 1 kg;
- Sugar - 1 kg;
- Water - 1 glass.
We choose ripe, fleshy plums. We wash and remove spoiled or very overripe ones.
Place the plums in a colander and rinse under running water.
Remove the seeds and place in a convenient container.
Wash the apples, peel and remove the seeds.
It is best to cut the apples into slices, but you can also cut them into thin slices.
Try to choose a container where all the fruit will fit freely and it will be convenient for you to make jam. Add a glass of water to the apples and plums and heat over medium heat. Cover the pan with a lid to steam thoroughly. After this, you can add sugar to the plum and apple jam and mix well.
Cook the jam until it is ready - the fruit should be transparent.
Immediately place hot into jars and seal.
Important: do not forget to turn the jars upside down; it is not necessary to wrap them up.
Store the finished chilled jam in a cool place. As soon as the jam has cooled, it can be served.
It stores well and retains its unusual aroma. Bon appetit!
Most popular preparation from plums, is pitted plum jam. It turns out very tasty, and winter period will definitely remind you of the taste of summer, just like . like this winter preparation can be used as an additive to porridges, as a filling for pies and puff pastries. This delicacy will become great treat for friends.
You need to carefully select the right fruits to amazing jam. Each variety of plum requires a special approach. Therefore, there are many recipes for preparing this preparation.
Today we will look at 5 simple recipes for making seedless plum jam for the winter. I also recommend great recipes.
Five-minute pitted plum jam - Step-by-step recipe
Ingredients:
- Plum – 1 kg.
- Granulated sugar - 1 kg.
- Water – 0.5 cups.
Cooking method:
1. Rinse the plum under running water.
2. Clean it from seeds. Cut in half and remove the bones.
3. Pour it into a large saucepan, cover it with granulated sugar, for about 4 hours.
4. After that, we add water to it and mix everything well.
5. Place on the stove over high heat and bring to a light boil. Then reduce the heat to low and cook for 5 minutes.
6. Remove any foam that appears.
7. Turn off the heat and leave until cool. Then we do the same action 2 times.
8. At this time, we sterilize the jars. We wash them with soda and pour 50 ml into them. water, set the mode to 700-800 W. Processing continues until the water boils out of the jars, approximately 5 minutes. Carefully remove the container and turn it over onto a clean towel to dry. Wash the lids and let them boil for 10 minutes.
9. Then pour the hot sweet preparation into jars and screw them on. Cover with a warm blanket until completely cool.
10. Then we put it away in a storage place. Bon appetit.
A simple recipe for plum jam in a slow cooker
Ingredients:
- Plum – 1 kg.
- Granulated sugar – 1 kg.
- Water – 1/3 cup.
Cooking method:
1.Pre-rinse the plum under running water.
2. Remove the seeds from it and cut into slices.
3. Pour 1/3 cup of water into the multicooker bowl.
4. Add plum to water.
5. Then add granulated sugar, do not mix the ingredients. Close the multicooker lid and set the “Jam” mode for 1 hour.
6. After the jam boils, open the lid. This is in about 10 minutes. Mix the whole mass so that the sugar does not burn and settle to the bottom. This action must be done for a whole hour.
7. Sterilize the jars in the oven. We wash them with a cleaning agent, dry them well with a kitchen towel, if you have dried them well, place them bottom up, if they are still wet, place them bottom down. Turn it on to 100 degrees and every 7 minutes increase the temperature by 10 degrees, increase until we reach 150 ° C. Then carefully remove the jars and set them on a kitchen towel to dry. We sterilize the lids in boiling water.
8. After cooking, pour the jam into dry jars, roll it up and leave it on the table until it cools.
9. Then we put it away for storage or serve it for dessert - for testing.
Enjoy your tea.
Plum and apricot jam without seeds
Ingredients:
- Plums – 1 kg.
- Apricots – 1 kg.
- Granulated sugar – 1.5 kg.
Cooking method:
1. We carefully select the fruits, choose dense fruits.
2. Wash them well under running water and cut them in half, remove the seeds.
3. We do the same steps with apricots as with plums.
4. After which you can cut the plums and apricots into slices (or you can leave them cut in half).
5. Place the fruits in an enamel bowl and sprinkle granulated sugar on top. Leave the ingredients for 3-5 hours so that they produce juice.
6. Place a bowl of infused fruit on the stove over medium heat, bring it to a boil, and reduce the heat to low. During cooking, foam will appear, remove it.
7. Remove the pan from the stove and let the jam cool completely.
8. After cooling, put the jam on the stove again and wait for it to boil. We repeat a similar action 2 times.
9. We sterilize the jars in advance and put the finished treat into them, roll up the lids.
10. When it cools down, put it away for storage. Preferably in a cool place.
Delicious plum jam with orange
Ingredients:
- Oranges - 1 pc.
- Plums (large) - 1 kg
- Granulated sugar - 1 kg.
Cooking method:
1. First, let’s sort out the plum, rinse it under running water, and dry it with napkins. We remove the seeds using a handle, rinse the handle thoroughly, pierce the fruit from the side where the stalk was attached, a little effort and the seed pops out on its own.
2. Whether to remove the skin or not is up to you to decide.
3. Then carefully remove the zest from the orange.
4. Remove more white partitions, they will add bitterness to the jam.
5. Place the processed plum into a deep saucepan and add grated orange zest and pulp.
6. Fill the ingredients with granulated sugar and leave for an hour so that the plum releases juice.
7. Turn on the stove to medium heat and place the pan on the stove. Cook until boiling, then reduce to low heat. Cook for 15 minutes and stir occasionally, skim off any foam that appears. Remove the jam from the heat and leave until completely cool.
8. After it has cooled, put it on the fire again, wait for it to boil and cook over low heat for 15 minutes, skimming off any foam that appears.
9. At this time, we sterilize the jars in any way.
10. After the time has passed, the sweet delicacy is ready, pour it into jars, close the lids, let it cool and remove.
Bon appetit.
How to make thick plum jam with gelatin
Jam with gelatin will allow us to get a thick final product in a short time. With this recipe, we won't need to boil it several times. The main thing is not to overdo it with gelatin, otherwise we may end up with jelly.
Ingredients:
- Plums – 1 kg.
- Gelatin – 30 gr.
- Granulated sugar – 2 cups
Cooking method:
1. To prepare jam, take dense fruits, wash them, cut them in half, remove the seeds from each fruit and cut into slices.
2. Take a large enamel pan and transfer the fruits into it.
3. Mix granulated sugar with instant gelatin and add plums.
4. Leave the mixture in this form for a couple of hours, ideally overnight, during which time the juice from the fruit will be released.
5. After time has passed, put the pan on the stove over medium heat. We bring the ingredients to a boil, we will not cook them, it is enough for us that they boil.
6. Pre-sterilize jars and lids.
7. Ready jam pour into jars and seal.
8. Then turn it upside down and cover with a warm blanket until it cools completely and put it in a storage place. It is advisable to put it in cool places.
Video recipe for plum jam with walnuts
Enjoy your meal.
Plum jam, a recipe for the winter at home
Plum jam is a delicacy with a bang! garden plum difficult to preserve for the winter fresh, but you can cook from it healthy jam. Its pulp contains a lot of vitamin P (rutin), which strengthens the walls of blood vessels and normalizes blood pressure. This substance gives plums a purple tint. Vitamin C, the main ally in the fight against colds, is completely preserved in boiled plums, and rutin enhances its effect. In addition to all this, the potassium in plums helps remove excess water from the body, fights kidney diseases. It turns out that not just plum jam is brewed at home, but real plum medicine!
We will make jam from pitted plum halves so that whole pieces of fruit remain in the syrup. This makes the delicacy look more appetizing and makes an excellent filling for sweet pies. How to cook plums without the pieces getting boiled over? I would like it to be not jam, but jam from whole pieces in sweet syrup! There is a small and very simple recipe: you don’t need to boil the fruit for a long time. It's better to do this in several passes. This jam is called five-minute jam. Why? Because the plums are boiled for no more than 5 minutes, this way they retain their shape. To make seedless jam, you need to choose the appropriate varieties of plums, in which the pit is easily separated from the pulp. Jam from whole plums It's cooked in a slightly different way. Let's get acquainted with the delicious, incredibly healthy and surprisingly simple recipe plum jam for the winter!
Ingredients:
- 2 kg plums (prunes, Hungarian, raisins);
- 1.2 kg sugar;
- 1 tbsp. water.
A simple recipe for plum jam for the winter.
1. Separate the washed plums from the stalks, cut them in half and remove the seeds. We choose only ripe plums without any damage.
2. Place the pitted plum halves in a deep saucepan or basin. The choice of utensils for making jam must be approached carefully. Enameled pans They are not suitable for this purpose, since the jam can burn in them and the entire dessert will be ruined for the winter. Our grandmothers cooked jam in huge copper basins (like in my step by step photo), and now housewives mainly use pots made of stainless steel or with a special non-stick coating.
3. Cover everything with sugar. Before putting the plums on the stove, give them time to soak in the sugar and release the juice. To make the taste richer, you can add a pinch to the jam. citric acid or cinnamon. But this is not necessary; plum jam is already aromatic.
4. Mix carefully so as not to damage the shape of the plums. Pour 1 glass of water into the basin.
5. How to cook plums? Let's do this in several stages. Place the basin on the stove, bring to a boil and immediately turn off. There is no need to digest the halves, they may fall apart, but we need whole and elastic pieces. Turn off the stove and cool the fruit completely. Now they will need time to thoroughly soak in the sugar syrup.
As you can see in the photo, after the first cooking the plums remained intact. But it may be that they will begin to fall apart, even if you do everything according to the rules and quickly remove the jam from the heat. This can be solely due to the wrong variety of plums; they are easy to confuse. But don’t be upset, because in this case you can cook delicious plum jam for the winter, the recipe for which can be found in the link.
6. Return to the cooled jam after 6-12 hours. Bring to a boil again and cook for a little less than a minute, then turn off the stove. If foam forms, carefully remove it so that the jam rolled into the jar does not ferment.
7. And cool the plum jam again.
8. Boil it a little again.
9. And cool again. It's already syrup rich color. The procedure must be repeated until the plum pieces are saturated with syrup. They should wrinkle a little and the juice should thicken.
10. Bring to a boil one last time.
11. Pour hot plum jam into pre-sterilized dry and hot jars. If the containers are not treated, the jam may ferment and spoil. See how to properly sterilize jars and lids.
12. Roll up the plum delicacy with sterilized lids, let it cool for a day and hide it in the closet until cold weather sets in. If you don’t want to wait, then cover the jam with parchment and eat right away. Jam is served with tea, cocoa, with hot milk, it makes delicious filling for sweet pies and pancakes. A plum juice with jam resembles a topping in its consistency, so it can easily be used to decorate desserts and ice cream.
Fragrant and healthy plum jam is ready for the winter. Bon appetit!
When there are too many things ahead, and each of them is urgent, you need to prepare plum jam as quickly as possible, and for this case we offer the most simplified recipe - five-minute jam. To begin, prepare 2 kilos of fruit by washing and removing seeds (sort carefully to identify wormholes), while dividing each plum in half. You will also need 1 kilo of granulated sugar and 5 grams of vanillin will not hurt. Dissolve sugar in a liter of boiling water to obtain syrup without a single grain.
Next, without removing the sweet mass from the heat, add the fruit halves, and now you just need to cook for 5 minutes and stir so that it doesn’t burn to the walls and bottom. The foam also needs to be removed as soon as it appears (this will happen approximately in the fifth minute). Then add vanillin, stir and turn off the gas. Quickly pour the resulting plum jam, while it is still very hot, into pre-sterilized jars. Immediately cover with lids soaked in boiling water and roll up, after which we turn the container upside down and put it under a warm blanket until it cools completely. Five-minute jam is ready for further storage in the pantry or on the mezzanine.
Five-minute plum jam
Another recipe requires a different amount of ingredients; for canning you will need 2 kilos of plums and sugar, as well as 400 grams. As original supplement Cognac in the amount of 4 tablespoons will serve. This time, we immediately cover the halves of selected washed fruits with sugar and put them aside until enough juice is released. This process will proceed on its own and will not require your attention. In between, chop the nuts and chop the kernels into small pieces. We put the plums with nuts on gas and bring to a boil, making sure that the sugar dissolves without burning, after which we cook for 5 minutes, pour in cognac (it can be replaced with liqueur) and stir. Fill pre-sterilized jars, close and set aside to cool.
And finally, a similar option, but now with a citrus component. No recipe required large quantity ingredients, enough to prepare 1.5 kilograms of sugar for 2 kilograms of plums. And you only need 1 orange. The beginning is the same as in the previous version, that is, you just need to fill the prepared plum with sugar and let the juice flow. Next, put it on gas and, while the mixture is boiling, chop the orange along with the peel, using a knife or a coarse grater. Add the citrus pulp and zest to the boiling plum jam and simmer for 5 minutes, stirring. Pour the hot mass into sterile jars and seal with boiled lids. Then our five-minute item can be put away in the cellar.
It’s difficult to call this recipe particularly fast, given that the preparation will require two stages of keeping at room temperature, but the cooking process itself will take no more than 15 minutes. For 1 kilo of plum you will need the same amount of granulated sugar and 200 grams of water, also have on hand 5 grams of vanillin and 20 - orange zest. First, stir the specified amount of soda in 1 liter. cold water(this amount of liquid is not taken into account in the recipe). Soak the fruits in the resulting solution and keep for only 2 minutes, then rinse under running water. Then we divide the plum into halves, removing the seeds.
Pitted plum halves
Mix sugar and water in an enamel container and put on low heat, bringing to a boil, to get sweet syrup. A homogeneous solution is formed even before boiling, immediately add the plum and, as soon as bubbling forms on the surface of the liquid, remove from the burner and set aside for 10 hours. Next, put it back on the fire, bring it to a boil and cook for 2 minutes, lightly stirring the mass, after which we remove it again for the above period to infuse. During this time, prepare finely chopped zest and, returning the plum jam to the gas, add the citrus component, heat and boil for 12 minutes, stirring and removing the foam. Now all that remains is hot canning place in sterile jars and roll up. The readiness of the jam can be judged by a drop dropped from a spoon onto a blotter - if there is no watery spot, the product can be covered for the winter.
This recipe is also quite simple and will not take you much time, but will take a little more than 5 minutes, more likely about 20. Take a kilogram of plums and granulated sugar, as well as 4 cinnamon sticks, 16-20 dry cloves, 0.5 teaspoon anise and a glass of water. Carefully sort the fruits, separating the wormy and simply spoiled ones, wash the rest and divide into halves, removing the seeds. Next, the specified amount of water must be poured into an enamel container with spices placed in it (it is better to break the cinnamon into pieces) and place on small fire.
Bring to a boil, boil the spices for 5 minutes, then strain over another container, pour the broth back and add sugar to the same water to get syrup. You can try to leave the spices in the sweet mass, but in this case you will need to carefully dose the portions placed in the jars in the future. That is, you will have to make sure that only 1 cinnamon stick and no more than 4-5 clove buds get into each glass container. It will be difficult to monitor how the anise is distributed, but this spice will most likely be evenly mixed in the mass.
Spiced plum jam
Keep on fire for about 10 minutes to achieve the desired thickness. Next, add the plum, thoroughly stir it in the syrup and cook for about another 5 minutes, maximum 7. Now transfer the hot mass into sterile jars, where you can add a few pieces of cinnamon sticks and a little cloves and anise, previously boiled in water, if not left they were previously in syrup. In this case, the spices must first be immersed in boiling water for 1–2 minutes, preferably in a mesh. Roll up the boiled lids and put them under a blanket to cool for 6–7 hours.
There is a similar recipe, but it requires the addition of wine, and the composition of spices is slightly different. For 5 kilos of plums we take 2.5 kilograms of sugar, 400 milliliters of white semi-sweet wine and 5 grams of cinnamon. You will also need 1 gram of cardamom and 50 grams of peeled almonds. After the plum halves sprinkled with sugar have been left for half a day and the juice has been released, wine should be poured into the future plum jam and chopped spices should be added, and then put on gas. It would be a good idea to add agar-agar and then stir over low heat until it thickens, which will take about 15-20 minutes. Add almonds, cook for another 5 minutes and roll into sterile jars. The jam will have an original taste, but it will only need to be stored in the cold.
Agar-agar and other thickeners can only be used if you are not cooking, since this method requires constant stirring.
Very original preserved chocolate
The next plum jam, the recipe for which we want to offer, is by no means a five-minute one, but it still cooks quite quickly and promises to please you unusual taste. Of the ingredients you will need for 1 kilo of plums the same amount of granulated sugar and 1 bar of dark dark chocolate weighing 100 grams or, as a substitute, 5 tablespoons of cocoa powder.
And if it’s easier to add powder, then the tile is preferable due to the fact that it initially has a specific taste, but it will have to be frozen well in advance and then grated. Also prepare agar-agar to speed up the thickening of the mass. The first stage of preparation is quite standard: you need to sort and wash the fruits properly, cut them in half and remove the seeds. Next, separate half the sugar and pour it into an enamel container with the dough. We stand for up to 6 hours, waiting until a lot of juice accumulates and the sugar begins to dissolve in it, after which we put the dishes on low heat and add the previously set aside granulated sugar.
Bring to a boil, add agar-agar to the resulting mass with syrup in the proportion of 1 tablespoon per 500 grams of the resulting mixture. After the mass begins to thicken, take a separate small container, for example, a ladle with long handle, and melt the chocolate over low heat. Pour the resulting viscous mass into the plum jam. If you only have cocoa, then you need to pour in small portions while stirring at the same time so that lumps do not form. At the same time, you can add up to 5 grams of vanillin for more original taste and aroma.
It remains to boil the jam for another 5 minutes and, while it is hot, transfer it into prepared sterile jars, immediately screwing them with threaded lids or rolling them with regular metal ones using a key. Be sure to boil the lids before using them to seal the preserves, this will protect the plum jam from various additives from damage.
Pitless, 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 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.
Plums in their own juice
This jam is more like a thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparing plum jam according to this recipe will not cause any difficulties even for those who have never rolled up jars for the winter before.
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. 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 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 be very interesting in taste. It will require:
Plums (1 kilogram of ripe, but not too soft);
Sugar (1.5 kilograms for the entire cooking);
Zest of 5 oranges.
The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released. At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar. The plum with juice is placed on the stove. After the first boil, reduce the heat to low. Candied orange 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.
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