The first thing you want to cook from plums in order to preserve at least a little of their wonderful taste and aroma, of course, jam is a delicacy, which is perhaps the easiest to cook. There are a lot of recipes and technologies for making plum jam. But today I want to focus on one of the simplest. It does not use any aromatic additives, additional thickeners or water. And to give the jam the desired smooth jelly-like consistency, you do not have to use a blender. Everything is much faster and easier: this plum jam is prepared through a meat grinder. We simply twist the fresh plum in mashed potatoes, sprinkle it with sugar and boil it to the required degree of density. Easier than you can imagine. With such a simple recipe, even a novice cook can handle it at once. In this case, plum jam turns out to be very thick, has a rich plum color, taste and aroma.
Taste Info Jam & Jam
Ingredients
- plum (weight with stone) - 1 kg,
- sugar - 0.9 kg.
How to make a simple plum jam for the winter through a meat grinder
You can take any plum for jam that is available or whichever is more to your taste. This will not affect the process of making jam, only the color of the finished product and its consistency. Wash the selected plums and remove the pits. If your plum is ripe, soft, then it will be faster and more convenient to remove the stones with a stick with a blunt end (a sushi stick or a simple pencil will do just fine). The stone is removed in the same way as for cherries: we insert the stick into the recess where the stalk was attached, and gently push the stone. From ripe plum pulp, it is extracted quickly and easily.
If your plums are dense, the stick method will not work - the stone in such plums sits quite firmly. Here it is better to use another option for removing the bone. We cut the plum around the groove, touching the stone with a knife.
After we take the upper half and gently, like a screw cap, “unscrew” it. If the plum pulp is very dense, before the final twist, you can make several rotational movements to the right and left.
As a result of this simple manipulation, you will get two neat plum halves. Believe me, it's faster than just trying to get the pits out of a plum.
The plums are now ready to be chopped. Here the good old meat grinder will come to the rescue - it will quickly and without problems chop the tough plum skin. Blender, unfortunately, will not cope with this.
We twist the plums with a meat grinder. The resulting puree is sent to the dishes where the jam will be cooked.
Note: it is better to choose wide dishes for jam cooking in order to increase the moisture evaporation surface, which, in turn, directly affects the cooking time. A basin or a wide pan of 5 liters is ideal.
Sprinkle plum puree with sugar. We stir everything well so that you get a homogeneous plum mass, and put the container on the stove.
We heat, and then boil the jam, stirring the mass from time to time (it is advisable to use a wooden spatula for this), for 35 minutes. We first set the heating of the stove to medium, and when the jam boils, we fasten it to the maximum. Time is measured from the moment of boiling. During the cooking process, carefully remove the foam. With active boiling, quite a lot of it is formed.
After the specified time, we remove the jam from the stove - longer cooking will have an extremely negative effect on the taste of the delicacy. The longer the jam is boiled, the more pronounced the taste of burnt sugar will be. Readiness can be checked as follows: we collect jam in a spoon, pour it onto a plate and divide the resulting blot into two parts with a spoon. If the parts come together, the jam is not ready. The halves did not converge - the jam is completely ready.
While the saucepan with jam is on the stove, we prepare jars for it. Sterilize jars and lids, let them dry.
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And fill with hot jam. We screw on the lids. From the indicated amount of ingredients, 800 ml of jam were obtained (2 jars of 300 ml each and one 2/3 filled).
Hot jam is still liquid, but as it cools it thickens quite a lot. The final consistency of the jam will depend on the type of plum and how long it has been simmering.
Let the jam cool and store. Thick, fragrant plum jam is perfect as a filling for pastries. Or it will be a great addition to a cup of hot tea.
Enjoy your meal!
On cold winter evenings, when we experience a lack of sunshine and an abundance of fruits, each jar of fragrant jam or jam is a real find. That's why, while plum branches are still strewn with fruits, it's time to cook thick, delicious plum jam for the winter.
Real plum jam has a thick, smooth texture and a natural, fruity aroma. It perfectly holds its shape in a spoon, does not spread in flour products during baking.
Making plum jam at home is quite simple. And, importantly, the recipe is completely inexpensive. For 2 kg of ripe plums, 1.5 kg of sugar is taken, but if the plum is very sour, then 2 kg. To reduce the time of heat treatment of fruits and thereby achieve the preservation of as many nutrients as possible in the finished dessert, a gelling agent is used - apple pectin. It should be noted that with prolonged exposure to high temperatures, pectin loses its properties, so it should be added to the dish a few minutes before the end of cooking.
Recipe for making plum jam
Time for preparing- 1 hour 20 minutes
Exit- 1.5 liters of ready-made jam
Ingredients:
- Plums - 2 kg
- Sugar - 1.5 kg
- Water - 100 ml
- Apple pectin - 15 g
How to make plum jam
First of all, sort the plums, select only the most ripe and high-quality fruits. Rinse them under running cold water, cut them in half and remove the pits. According to this recipe, plum jam can be prepared only from fruits in which the bone is well separated from the pulp.
Place the plums in the container in which you plan to make the jam. Add water to the bottom of the pan and sprinkle with sugar. The best and safest utensils for cooking jams and preserves are stainless steel utensils. As a last resort, use an enamel pan, but the enamel may be damaged at high temperatures.
Cover the saucepan with plums, place on the stove and turn on a slow fire. Bring the mass to a boil, remove the resulting foam. Boil the jam for 25 - 30 minutes. During this time, the fruits will release juice and become soft.
Remove the saucepan from the heat. To give the jam a smooth consistency, chop the plums with an immersion blender.
Send the jam to the stove, bring it to a boil and cook over low heat for 30 - 40 minutes, stirring constantly. To give the optimal density to the mass, add pectin from apples, hold on fire for 5 minutes. Pour the hot jam into clean, dry jars and seal with metal lids. It is most convenient to store jam in small glass containers (0.25; 0.3; 0.5l). Best of all, sweet preparations for the winter are stored in dry, cool rooms.
In the same way, you can make yellow plum jam, only the color of such a delicacy will be characteristic, sunny. And the flavor is more subtle.
Plum jam with orange
Orange gives plum jam a pleasant citrus aroma and a light, pleasant bitterness. But if orange bitterness is not to your taste, then you can remove the peel from the orange.
Wash a kilogram of soft plums and remove the seeds. Place them in a stainless steel saucepan, add a minced orange with peel and as much sugar as fruit. Cook over low heat until tender. Arrange the finished jam in pre-sterilized jars, and, without closing the lids, place them in a hot oven for 15 minutes. Turn off the oven, leave the jam jars to cool completely. With this method of preparation, a dense protective film is formed on the surface of the jam, which protects the dessert from mold. Close the jars with nylon or metal lids. Store orange plum jam in a cool place.
Plum jam through a meat grinder
Wash the plums, remove the pits and run them through a meat grinder. Add sugar at the rate of 1:1. Mix the mass thoroughly and put to cook on a slow fire, stirring from time to time. At the same time, the lid does not need to be closed so as not to prevent the evaporation of excess moisture. After 40 - 50 minutes, when the jam becomes thick, pack it in clean jars and put it in the pantry for storage.
Plum jam with chocolate
For the preparation of such jam, it is recommended to use only natural black (bitter) chocolate. Such a plum and chocolate dessert will be appreciated by lovers of sweets. Jam keeps well at room temperature for up to a year.
Washed and pitted plums, boil until soft in a small amount of water. Puree them with a blender. Bring the mass to a boil over medium heat, remove the foam and, reducing the heat, cook the plums for 20 minutes. Then add sugar, mix well. Boil the jam over low heat for half an hour. Then add a bar of dark dark chocolate, let the mass boil for 5-10 minutes. Pour thick dessert into prepared glass containers and seal.
Plum jam with cocoa
To prepare a delicious plum treat with a fragrant chocolate note, take a kilogram of plums, the same amount of sugar, a tablespoon of cocoa and 30 grams of butter. Remove pits from plums. Prepare puree using a blender or meat grinder. Add sugar and cook for 20 minutes over low heat, stirring constantly. Then add cocoa to the mass in small portions, mix thoroughly so that there are no lumps, and cook for another 10 minutes. The next step is to add butter. After that, the jam should be boiled for 5 - 10 minutes, cooled and sent to the refrigerator for storage.
Plum and pear jam
As a rule, the most delicious jam is obtained by combining different types of fruits. The sour plum taste is perfectly neutralized by the calm sweetness of the pear.
Take equally ripe, juicy pears and soft plums. Peel the fruits from stones and seeds, chop into pieces and boil in hot water until soft. Grind the fruit with a blender or pusher, add sugar and cook the resulting puree over low heat for about an hour. Be sure to stir the jam so it doesn't burn! Pack the finished product in sterilized jars and roll up with metal lids.
Plum jam with apples
Just fireworks of taste - delicious fruit jam! Plums and apples go very well together. And natural pectin, which is found in excess in apple pulp and peel, will make the jam thicker and more viscous.
Wash the apples, remove the core and seeds (no need to remove the skin). Free the plums from the pits. Twist the fruit into a meat grinder. Add sugar and a pinch of citric acid to the resulting puree. Place the container with fruit on the stove, turn on the burner to a minimum and cook the dessert with constant stirring for a little more than an hour. Jam is considered ready when its droplet cools quickly and does not spread on the surface.
Plum jam with gelatin
Such a jam is prepared quickly, and thick due to the gelling properties of gelatin. If you put a little more gelatin, you can get plum marmalade.
Make a puree from the prepared plums. Use a meat grinder or blender for this purpose. Mix the fruit mass with sugar, add citric acid at the tip of a knife. Boil the puree for 25-30 minutes. Do not forget to stir the jam so that it does not stick to the walls and to the bottom of the pan. While the jam is cooking, dissolve a few tablespoons of gelatin in a small amount of hot water. A few minutes before the end of cooking, pour the prepared gelatin into a container with a fruit dessert, mix everything thoroughly. Boil the jam for one minute and pack in jars.
Plum jam in a bread machine
The easiest to prepare is plum jam in a bread machine.
The fruits must be washed in cold water, remove the seeds and finely chop with a knife. Place the plum in the capacity of the bread machine, add sugar at the rate of 700 grams per kilogram of plums and lemon zest to improve the flavor. Close the lid of the bread maker and turn on the “Jam / Jam” mode. The home assistant will do the rest. After some time, when the jam is ready, the bread maker will emit a characteristic signal.
Plum jam in a slow cooker
Making jam from plums in a slow cooker is quite simple. And this process does not take much time.
Pitted plums (1 kg) puree with a blender. Place the resulting mass in a blender bowl, add 300 g of sugar, mix thoroughly. Cook jam in the "Extinguishing" mode for one hour. If it seems to you that the finished dish turned out to be watery, then boil it for another 15-20 minutes in the “Baking” mode.
Plum jam without sugar
Sugar-free plum jam is especially useful for people for whom sweets are contraindicated for health reasons. It is also a great dessert for those who follow their figure and take care of their health. In addition, sugar-free jam is the most economical option for homemade fruit preparations for the winter.
To make sugar-free jam, take the ripe, sweetest plums. Remove the seeds, cut the fruits into quarters and send them to a metal or enamel pan. On low heat, let the plums boil, cover and cook for an hour and a half. Next, remove the fruit from the heat and leave until the next day (about 8 hours). The next day, boil the jam for an hour after boiling over low heat. Be sure to stir the mass to avoid burning! Leave the jam again for 6-8 hours. After the specified time, place the container with jam on a slow fire and cook, stirring, until the desired thickness.
I don’t know about you, but I have always been curious what is the difference between jam, marmalade, confiture, marmalade ... It seems that visually they are all, if not the same, then very similar to each other. The taste also has similar notes. So what's the secret? It turned out that everything is very simple! Jam is always a jelly-like product of varying degrees of density. The consistency of jams can be homogeneous, and may contain pieces of fruit (berries). But the main thing that distinguishes jam from other similar sweets is that fruits must be boiled well. Without detracting from the merits of the sweets mentioned above, I will say that the obvious plus of jams is that they are much faster and easier to cook. As proof, I propose to cook pitted plum jam with me for the winter. The method is somewhat unconventional, but not at all complicated. The finished jam is thick, with a slight sourness and an incredibly bright and rich plum color and taste.
Ingredients:
- plum ripe sweet and sour varieties - 1 kg,
- sugar - 1-1.2 kg,
- water - 0.5 tbsp.
How to make pitted plum jam for the winter
Wash the plums, put them in a colander to drain the water. After that, we cut off the tails from the fruits, if any, cut each plum in half and take out the seeds.
Add water to the plums, let it boil (this is very fast, the water boils in just 5-7 minutes), reduce the heat to medium and cook, stirring constantly, for 20 minutes.
By the way, for stirring it is better to use a wooden or silicone long spoon / spatula, so that it can be easily reached to the bottom of the pan.
After the specified time, we begin to gradually introduce sugar - 1 tbsp. every 3 minutes, remembering to stir the jam all the time.
When all the sugar is introduced, add heat to the stove and cook the jam until it thickens for about 20-25 minutes, still stirring, and periodically removing the foam.
The jam is ready when it thickens enough: as you stir, you will notice that by running a spatula along the bottom of the pan, you can see this very bottom. Then we quickly remove it from the stove and begin to sterilize the jars.
Because it is better to lay out the jam while it is still hot, we choose the fastest way - sterilization of jars in the microwave. Wash the jars thoroughly, rinse, pour up to 1 cm of water into each and send it to the microwave for roasting. We set the maximum power for 3-5 minutes, after which we take out the cans.
You can’t put lids in the microwave, so we just sterilize them over steam for about 5 minutes. Here an ordinary kettle will come to the rescue - open the lid, and the water in it will boil until you turn it off manually. Very comfortably.
Our jars and lids are ready, lay out the jam, close it and leave it in the kitchen until it cools. You can then put it away for storage.
Whatever plums come across: fragrant, with bright sourness or watery and neutral in smell, the cooking time will change (evaporation will take longer, faster), but not the final result - plum jam for the winter will in any case retain saturation, deep color, unsteady syrup and such a recognizable sourness.
About technology
The simplest recipe for pitted plum jam for the winter involves chopping the pulp of a Hungarian, renklod or other stone fruit, immediately sprinkle with sugar, if there is a lack of moisture, pour in water and put on fire. But, according to connoisseurs and pros of culinary arts, sugar quickly melts, darkens, caramelizes (often burns!) And reduces the taste of jam. Therefore, for the sake of the best result, we complicate the technology - we do not let sugar turn into brown caramel before it is supposed to and dominate the color and taste of the fruits themselves. We cook in two stages: first we boil the plum pulp itself, and only then - with a sweetener.
Apart from the absence of artificial preservatives, another plus is that the sterilization, which is troublesome and depressing for many housewives, is not needed.
How to use
In winter, sweet and sour, balanced jam from plums will surprise you not with a darkened shade, but with freshness, as if the fruits had just been plucked, rubbed and boiled. Sweet plum preparation is useful for soaking solemn and festive biscuits, filling everyday rolls and bagels from yeast, curd and shortbread dough, as a finishing touch: topping for desserts, fruit and berry salads and ice cream.
Ingredients
- Hungarian plums 1000 g
- sugar 350 g
- water 100 ml
Cooking time: 60 min. / Outlet: 550 ml / For cooking: saucepan / enameled bowl
Cooking
Without risking the quality of the future workpiece, we immediately discard rotten, sluggish plums - we immerse those that have passed the test in a basin with cold water, wash it and preferably with a sponge. Often, in addition to a bluish coating, dust accumulates on the surface of the fruit. Especially if you had to collect an already fallen crop from the ground. Dry slightly after washing.
Ripe fruits are torn in half with our hands, hard, dense - cut with a knife, remove the seeds. The output is about 850 g net weight / pitted. If any copy suffers, loses its integrity, we do not take into account. Today, the recipe for plum jam for the winter is on the agenda, and further grinding is expected according to the technology. We put the pieces of stone fruits in a spacious container - let me remind you that a large open area contributes to the rapid evaporation of the liquid, thereby speeding up the thickening process. Pour in a portion (max 100 ml) of water. Very juicy plums can be mashed and no water added at all.
We send the basin to the upper fire, boil for 15-20 minutes and do not leave it unattended - with a wooden spatula or spoon, mix occasionally, do not allow the skin to stick and burn.
We puree the reddened, softened mixture - we use an immersion blender, a mixer with a nozzle for grinding berries, fruits, vegetables, or a combine with a knife nozzle. In extreme cases, use a meat grinder. A regular potato masher will do as well. The texture should not be brought to uniformity, the jam should have small inclusions.
We return the burgundy puree to the stove, pour in the granulated sugar. Usually, the sugar rate varies from 300 to 500 g. Try and adjust to your own taste. Natural acid is enough for preservation, and pectin is enough for gelling.
We bring the already sweetened composition to an active boil, lower the temperature and boil for the next 20-25 minutes. We also do not throw plum jam, keep an eye on and remove stable pink foam from the surface. Often, the foam both forms and disappears without a trace, there is nothing to remove. Another thing is strawberry, currant, raspberry jams and preserves, with a continuously foaming top layer. In this regard, plums are not whimsical. In addition, the ideal consistency and beautiful rich color are basic characteristics that are completely self-sufficient for delicacy even with a minimum of components (sugar plus plums). But experimental cooks can the last 20 minutes, cook with cinnamon, cardamom, anise, throw in a spoonful of cocoa powder and saturate with chocolate flavor, refresh with citrus zest or mix with nut kernels. 5 minutes before turning off the fire, you can splash 1-2 tablespoons of Amaretto, Cointreau or other liquor.
Thickened, more brown pitted plum jam is ready for the winter!
Without cooling, pour into pre-prepared sterile jars, cork for storage in the pantry - if you plan to keep breakfast sweets closer, do not seal, screw the lid in the usual way and send it to the refrigerator shelf. Take a look at the photo, the drops on the board do not spread, they glisten with gloss, as if winking at the sweet tooth. And after the final cooling, the jelly-like syrup will grab even stronger.
We serve homemade jam from plums for tea, pour over pancakes, pancakes, desserts, coat the cakes and rolls, add capricious kids to cereals and muesli - bon appetit!
Juicy, sweet and sour fruits have a rich, diverse composition of nutrients, including antioxidants. Plums improve digestion, increase the elasticity of blood vessels, contribute to the normalization of blood pressure.
They go on sale at the end of summer. And you need to have time to eat fresh plums, as well as prepare for future use, for the winter. You can cook compote or jam, pickle and even ferment them. Fragrant, sweet jam remains a popular homemade preparation - an excellent addition to tea drinking.
There are many good recipes for this dessert. Today, on the Popular Health website, we will talk about how to make pitted plum jam according to a simple recipe for the winter, and not just one, but several:
Preliminary preparation
To make jam perfect, buy fresh, ripe, but not overripe fruits, without damage and rotten barrels. They should have a dense pulp, and the stone can be easily separated.
Any variety will do. It's just that if the plums are more acidic, there will be more sourness in the taste of the finished product.
Sort at home, remove wormy and spoiled ones. Rinse through a colander with warm water.
Remove the stalks, cutting into halves, remove the seeds. Then cut the halves again.
Now you can start cooking:
Simple winter plum jam (seedless recipe)
Us need: for 1 kg of pitted fruit - 800 g of sugar and half a glass of water.
Cooking:
Transfer the prepared fruits to a wide, voluminous enamel pan. Add water, stir, boil. Immediately reduce the heat, cook at a low boil for half an hour.
Now add the sugar in batches, mixing well each time. The interval for adding sugar is approximately 3 minutes. Now slightly increase the temperature, bring to a boil, stirring regularly.
After boiling, lower the heat again. Boil, stirring and removing the foam, for about half an hour. Arrange the finished product in sterile jars, tighten the lids.
gelatin jam recipe
Us need: for 1 kg of fruit - 800 g of sugar, 15 g of gelatin, a quarter cup of lemon juice.
Cooking:
Put the prepared fruit in a saucepan, pour in the lemon juice and add half the sugar. Mix well, leave for a couple of hours so that the juice stands out. During this time, soak the gelatin in water. The path swells for at least half an hour.
Place the saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Let cool.
Grind the cooled plums with a wooden pusher or blender. Pour in the remaining sugar. Bring to a boil again, reduce heat, simmer for 40 minutes.
Now pour the gelatin, while vigorously stirring the sweet mass so that lumps do not form. Immediately spread in jars, roll up.
Recipe with orange - a simple recipe for the winter
Citrus will give the finished dessert an original aroma and light astringency. This is a very tasty homemade jam. It can also be used as a filling for pancakes and pies.
Us need: for 1 kg of pitted plums - 600 g of sugar and 1 large, juicy orange without skin and pits.
Cooking:
Prepare the plums, cut, put in a saucepan. Pour sugar, add crushed orange with a blender.
Boil over medium heat. Then reduce the heat, cook for about an hour, until thickened. Arrange in clean jars, sterilize under the lids. You can do this in the oven: mark them in a well-heated oven for 15 minutes.
Now you can screw on the lids. Turn the jars over and leave until cool. After that, you can send them to storage in a cool place.
Jam - five minutes
This is a very good, no-fail recipe. Its value lies in the fact that cooking takes a minimum of time and therefore plums retain most of the nutrients.
For cooking, we need prepare: for 1 kg of fruit - an incomplete glass of water and 1 kg of sugar.
Cooking:
Let's make the syrup first. To do this, pour sugar into a large enameled pan, add water. Gradually heat at a low temperature until the sugar is completely dissolved and the liquid boils. Stir constantly to prevent burning.
Now put the sliced plums into the syrup, boil over medium heat. Then boil for 7 minutes, stirring constantly and removing the foam.
Spread the hot five-minute in hot jars, tighten the lids. Later, store in a cool place.
Jam without sugar
This recipe will undoubtedly be appreciated by people who, for health reasons, cannot eat sweets. In addition, sugar-free plum jam can be used in winter to prepare various sauces and gravies. For example, fried meat.
Here recipe:
Wash very ripe dark plums and remove pits. Cut into pieces. Put in a saucepan, boil, cook over low heat, covered, for 10 minutes, until juice appears. Turn off the stove, let the plum mass cool and infuse for 8 hours.
Now boil again for 10 minutes. Leave for 8 hours. Then again: cook for 10 minutes, cool for 8 hours. In total, cook-cool 4 times. Therefore, it is better to start cooking in the evening, leave it overnight. And in the morning cook again, then cool until evening, etc.
The last, fourth time, boil for 20 minutes, transfer to jars, leave without lids. Close the jars with them when the product has cooled. No need to roll. Store jam in the cold. Enjoy your meal!
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