Pitted plum jam with pectin. Plum jam for the winter: all the best recipes. Chocolate jam

Seedless plum confiture is a simple recipe for a sweet homemade delicacy that can be consumed on its own or as a tangible addition to pancakes, pancakes, and all kinds of desserts. Selling it is a great way to process a bountiful harvest and replenish your pantry.

How to cook plum jam?

There are many ways to prepare plum jam, make it thick, smooth, or contain fruit slices.

The plums are initially washed, cut around the perimeter with a knife, or simply broken and the pit removed.
Whole or crushed halves are poured with sugar syrup or supplemented with sugar, left for a while, and then boiled until the fruit pulp softens and boils.
As a rule, the texture of confiture is thickened with gelatin, pectin, agar-agar, and other gelling components.
Seedless plum confiture is a simple recipe, the result of which can be either a smooth dessert or a delicacy mixed with fruit halves or slices.
The cooked dessert is still hot and packaged in prepared, sterilized containers, sealed and insulated upside down until it cools. For storage in the refrigerator, you can cover the vessels with nylon lids.

Pitted plum confiture for the winter

It is quite possible to prepare thick plum confiture for the winter without third-party thickeners, if you follow simple and accessible rules and be patient. The prepared seedless pulp is initially boiled without sugar. To evaporate excess liquid more quickly, you should choose wide and low enamel dishes.

Ingredients:

plums – 2.5 kg;
granulated sugar – 2 kg.

Preparation

The halves of the prepared plums are crushed using kitchen gadgets of your choice and put on the fire to cook.
After the plum mass has acquired a thick texture, add sugar and boil the workpiece for another 30 minutes.
Seal a simple pitted plum jam into sterilized jars with sterile lids and wrap it upside down until it cools.

Pitted plum confiture with gelatin

An excellent way to achieve the desired thickness of sweetness without prolonged digestion of excess moisture is by adding gelatin to the composition. Before use, granules or plates should be soaked in a portion of water, following the recommendations of the instructions on the package. If the plums are sweet, you can add a pinch of citric acid or a little lemon juice to harmonize the taste.

Ingredients:

plums – 2 kg;
granulated sugar – 1.2 kg;
gelatin – 30 g;
butter – 2 tbsp. spoons;
lemon acid.

Preparation

Plums are pitted, finely chopped or crushed in another way.
Pour half the sugar into the mixture, mix and leave for several hours.
Boil the workpiece until the fruit pulp softens.
Add the rest of the granulated sugar and boil the mixture for 15 minutes.
Mix pre-soaked gelatin and butter into the mixture, stir, heat, stirring, for a minute.
Plum is packaged in sterile containers.

Pitted plum confiture with gelfix

Plum confiture with gelfix will be tasty and moderately thick. When using less sugar, you should increase the portion of the gelling additive by 1.5-2 times. A similar action would be appropriate if you want to make delicious plum jam of impressive thickness and use it for filling in baked goods.

Ingredients:

plums – 1.5 kg;
granulated sugar – 1.5 kg;
zhelfix – 1 package.

Preparation

The plums are pitted and twisted through a meat grinder.
Add sugar and boil the plum mass for 15 minutes.
Stir in the zhelfix and boil for 3-4 minutes.
After cooling, repeat heating and boil the dessert for 10 minutes.
The sweets are placed hot into sterile containers and sealed with boiled lids.

Pitted plum confiture with pectin

Ripe confiture, which can be quickly made with the addition of pectin. The component will ensure proper thickness without long and tedious cooking, while maintaining the fresh fruity taste of the dessert. To enrich the quality of the product, the plum base in this case is supplemented with chopped walnuts.

Ingredients:

plums – 2 kg;
granulated sugar – 1 kg;
pectin – 2 packets;
lemon – 1 pc.;
nuts – 200 g.

Preparation

Peeled and crushed plums are covered with sugar and placed on the fire.
Heat the mixture while stirring until it boils.
Boil the workpiece for 15 minutes.
Add nuts, lemon zest and juice, and add pectin.
After 4 minutes of boiling, seal the plum jam with pectin into a sterilized container.

Plum confiture with agar-agar

Confiture from pitted yellow plums or fruits of another variety is easy and simple to cook with agar-agar. In this case, the thickness of the delicacy will be ensured without loss of freshness of taste, which occurs when the fruit base is boiled for a long time. The zest and juice of the lime added to the composition will add a piquancy to the dessert.

Ingredients:

plums – 2 kg;
granulated sugar – 1.6 kg;
agar-agar – 4 teaspoons;
lime – 2 pcs.;
water – 0.5 l.

Preparation

Agar-agar is soaked in 100 ml of water for 5 hours or overnight.
Plums are pitted, filled with water, boiled for 20 minutes, and ground through a sieve.
Add sugar, lime zest and juice, agar-agar, and boil for 20 minutes.
Package pitted plum confiture into sterile jars, roll up the lids, and cool upside down.

Apple-plum confiture for the winter

It is easy to achieve the impressive thickness of plum delicacy in a natural way by adding fruits with a high content of natural pectin. These are apples, which should be chopped using a meat grinder or blender along with the peel. An appropriate addition in this case would be ground cinnamon or spice sticks.

Ingredients:

plums – 2.5 kg;
apples – 3.5 kg;
granulated sugar – 3 kg;
cinnamon.

Preparation

Coreless apples and pitted plums are passed through a meat grinder.
Add sugar and cinnamon and boil the fruit mixture for 40 minutes.
Roll into a sterile container and wrap until cool.

Plum confiture with spices

Prepared plum confiture with nuts, anise and lemon will delight the taste buds of gourmets with a sweet tooth who prefer preparations and dishes with a pronounced piquant taste. Flavoring additives may include ground cloves, cardamom, nutmeg, and traditional cinnamon.

Ingredients:

plums – 2 kg;
lemon – 1 pc.;
granulated sugar – 1 kg;
star anise – 4 pcs.;
cloves – 4 pcs.;
cinnamon sticks – 2 pcs.;
nuts – 200 g.

Preparation

Peeled and chopped plums are covered with sugar and allowed to stand for several hours.
Boil the treat while stirring for 20 minutes.
Add lemon zest and juice, add spices and nuts, and cook for another 20 minutes.
Seal the dessert in a sterile container and wrap it up.

Plum jam with lemon

Plum and pear confiture, prepared according to the following accessible and simple recipe, acquires a special rich taste by adding whole chopped lemon along with the peel. It is important to remove all the seeds from the citrus and first soak the fruit in boiling water for two minutes.

Ingredients:

plums – 1 kg;
pears – 1 kg;
lemon – 1 pc.;
granulated sugar – 1.5 kg.

Preparation

Grind plums, pears and lemon.
Add sugar and boil the fruit base for an hour, stirring from time to time.
Once the desired thickness has been achieved, the confiture is placed hot into sterile containers and sealed.

Pitted plum confiture in a slow cooker

Plum confiture in a slow cooker can be prepared from plum halves or by chopping them first in a convenient way. During the long simmering process, the fruit pulp will boil and turn into a delicacy that is almost homogeneous in texture. If desired, excess moisture can be evaporated by turning on the “Baking” mode.

Crispy toast with plum jam for breakfast. What could be more pleasant? The jelly-like mass does not flow and has the taste and aroma of fresh fruit. The consistency is homogeneous or with small boiled pieces. The color varies from sunny golden to dark chocolate, depending on the type of fruit. Making delicious, thick plum jam for the winter will not be difficult even for beginners in this matter.

What's good about plum jam?

The plum tree has a high yield: from 20 to 70 kg per season. To preserve the fruits for the winter, they are frozen, dried, and compotes, preserves and jams are made according to various recipes.

In frozen fruits, vitamins remain in maximum quantities. But it is more convenient to use jam as a filling for baked goods; it is thick and does not leak. For the same reason, jam is preferable to preserves; it holds its shape well and does not slip off pies and cakes.

Plums contain enough pectin to make jam from these fruits thick without the addition of gelatin or agar-agar.

How to make plum jam

This dessert is cooked in a wide, low container without a lid (basin). First over medium heat, then when it boils, over low heat. Be sure to stir frequently with a wooden spatula to prevent it from burning.

The longer you cook, the more liquid will evaporate and the jam will become thicker. But no more than 20-30 minutes, otherwise the color of the finished product will become dark, the aroma will be weak, and most of the vitamins will be destroyed.

If foam appears during the cooking process, it should be skimmed off.

The amount of sugar depends on the sweetness of the fruit. If the plums are sour, then take 1 kg of sugar per 1 kg. If they are sweet without sourness, then 1.5-2 times less sugar is added than plums.

In the classic method of making jam, plums are first boiled until soft in a small amount of water, then covered with sugar and boiled until tender.
A simple cooking method involves mixing the fruits with sugar and boiling them. The boiling step in water is skipped.

To achieve a uniform consistency, the fruits are crushed with a blender or scrolled through a meat grinder. If you want jam without pieces of peel, then rub it through a sieve, but this is a very labor-intensive process.

The jam is ready if:

the cooled drop does not spread on the plate;
flows from the spoon in a wide, not thin stream.

If you don’t want to keep an eye on the cooking, a multicooker will come to the rescue. The crushed fruits are placed in a bowl, covered with sugar, and cooked for 30-40 minutes. That's all! You can use the “stewing”, “cooking”, “milk porridge” modes.

If you have a bread machine at home, you can prepare dessert in it in the “jam” or “jam” mode. The fruits do not need to be crushed; they will be crushed during the cooking process with a mixing spatula.

The jars in which we will seal the jam must be thoroughly washed with baking soda and sterilized (with steam, in the oven or in the microwave). Boil the lids before rolling.

Pour the finished jam hot. Leave the jars on the table until they cool, then put them in a cool place.

Additional Ingredients

Plums go well with apples, the jam acquires a delicate apple aroma and a thicker consistency.
Oranges will add a fresh citrus aroma and taste to a plum dessert.
Butter is added to create a buttercream flavor.
Chocolate will make plum jam unusual and appetizing.
Citric acid will add sourness and extend the shelf life of the product.

If desired, add cloves, cinnamon, ginger, vanilla, walnuts, and almonds to the plum jam.

To guarantee a jelly mass, gelatin or pectin is added.

What fruits are suitable

For jam, plums need to be ripe or slightly unripe - they contain a lot of pectin. There is less of it in overripe fruits, and the dessert will turn out liquid.
Crushed plums will go into jam, but rotten and moldy plums should be removed.
The seeds are removed from the fruits using a knife or by hand if the fruits are soft. It is better to wear gloves, dark varieties can stain the skin of your hands.
If you want to make a plum dessert without the peel, remove it. The peel is easier to remove if the fruit is heated in the microwave until softened.

Subtleties and tricks of making delicious, thick plum jam

You need to weigh the fruit after removing the seeds.
If you do not add water to the jam, the cooking time will be shorter and more vitamins will be retained.
It is best to cook jam in a wide, shallow container, such as a basin. Enameled or stainless steel.
To make the jam thicken well, it is recommended to add sugar to the fruits, boiled until soft. To ensure that the plums are well boiled without water, they can be finely chopped or crushed in a blender.
The temperature of the finished jam is 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired level, cook the dessert for another 10 minutes, then pour into jars.
It is better to take jars with a volume of 0.5-1 liters. Be sure to rinse and sterilize both them and the lids well.

How to store plum jam

This product stores well in a cool, dark place. For example, in the basement or refrigerator.
Storage at room temperature is allowed, provided that the sun's rays do not fall on it.
The jam will keep for 1-2 years if poured into clean, sterilized jars and sealed tightly.

Plum jam recipes

Delicious, thick jam can be made from any type of plum: yellow, red, black. But in each case there are subtleties of the recipe, nuances of preparation.

Video: thick plum jam for the winter

An easy recipe for making thick, delicious plum jam.

To prepare it, you will need:

plums and sugar - 2 kilograms each;
a bag of pectin or any thickener based on it - optional.

How to cook:

Wash the plums and remove the pits.
Place in a container where you will make the jam. Add sugar.
Leave for several hours, maybe overnight, so that the plum gives juice. You can skip this step, but then you will need to cook the jam on the lowest heat and stir continuously so as not to burn.
Place the plum and sugar on the fire. To medium if enough juice has been released, or to smallest if you skipped this step.
Cook for 20 minutes after boiling. Skim off the foam.
Turn off, wait 5 minutes for the residual boil to stop, grind with an immersion blender.
Turn on the heat, bring to a boil and:
- cook for another 10-20 minutes: the longer you cook, the thicker the jam will be, or
- add pectin, stirring it well, and cook for no more than 3 minutes (otherwise the gelling properties of the thickener will be destroyed), 1-2 minutes is enough.
Turn off, immediately, while hot, pour into sterilized jars, seal.

You will learn all the details and tricks of making jam according to this recipe by watching the video:

Red plum jam

The recipe is very simple.

To prepare a beautiful scarlet dessert you will need:

plums (pitted) – 1 kg;
sugar – 1.5 kg.

Preparation:

Grind the fruits with a blender (or meat grinder).
Combine with sugar.
Cook over medium heat until thickened.

Yellow plum jam with orange

For a fragrant dessert with a citrus taste you need to take:

plums – 1 kg;
sugar – 1.5 kg;
water – half a glass;
half an orange.

How to cook:

Boil syrup from water and sugar.
Pour it over the prepared plums.
After boiling, cook for 20 minutes.
Grind the boiled fruits in a blender.
Add grated zest and squeezed orange juice.
Cook for another 15 minutes.

Prune jam with cinnamon

The dessert according to this recipe turns out to be a noble dark color with a pleasant spicy aroma.

For it you will need:

prunes and sugar – 1 kg each;
lemon juice – 3 tbsp;
cloves – 3 pcs.;
cinnamon - half a teaspoon.

Preparation:

Sprinkle the crushed fruits with sugar, mix and bring to a boil.
Add the remaining ingredients and stir.
Cook over low heat for about an hour.

Plum jam with butter

Products:

plums – 1 kg;
sugar – 0.5 kg;
butter – 50 g;
vanillin - on the tip of a knife.

How to make jam:

Grind the fruits with a blender.
Boil over low heat for 30 minutes, remembering to stir.
Add sugar, cook for another 20 minutes.
Add oil and vanilla.
Cook for another 10 minutes.

Video: apple jam and plums in a slow cooker

A multicooker makes it much easier to prepare many dishes, including plum jam. Watch the video on how to make delicious and thick apple-plum jam in a slow cooker. The recipe is very simple.

Making delicious plum jam is not difficult, and modern technology makes the preparation process even easier. Additional components will give the dessert new shades of taste and aroma.

Autumn is the time for preparations.
And of course, many people now make jams and preserves.
So, it’s time to talk about pectin, and how to use it to make more tasty and healthy jam.

My grandmother, mother and I made jam like everyone else: the ratio of sugar to fruit is 1:1, and sometimes even more - 1,200 - 1,300 sugar per 1 kilogram of fruit!

Sugar plays three roles in jam: it is a sweetener, a thickener and a preservative.

But sweet berries and fruits do not need large doses of sugar; sterilization can take on the role of a preservative - jam packaged hot, in hot and dry jars, and hermetically sealed, stored without a refrigerator no worse than grandma’s.

So what's the problem?

The fact is that without a large amount of sugar you get not jam, but compote...

Therefore, when reducing the amount of sugar, pectin is used as a thickener.

With pectin you can make jam and preserves, thick, beautiful and not at all sweet.
Not to mention the fact that we find this jam much tastier, and it also has a lot fewer calories!

What is pectin?

Pectin is a polysaccharide that is naturally found in all vegetables and fruits.

Citrus fruits and apples are the richest in pectin, with the highest percentage of pectin contained in the peel and seed pods.

The industrial method of producing dry pectin involves extracting it with acid from plant materials and then drying it.

Industrially produced dry pectin looks like a fine, creamy, odorless powder.

Its labeling as a food additive is E440.
Liquid pectin is obtained from boiling apple juices or citrus peels.
Dry pectin is usually used for making jams and preserves, as an additive to dairy products, etc.
Liquid pectin is used to make jelly and marmalade (sweets), etc.

Liquid pectin can be cooked at home!

For example, if you are peeling apples for apple pie, or squeezing juice, don't throw away the waste!
Fill them with water, cook for 30-40 minutes and strain. If you put the broth in the refrigerator, make sure it thickens. This is a decoction with a high content of pectin, and it can be used to make jam instead of water.
Of course, its properties are not as strong as those of dry pectin.

Liquid pectin is sold sterilized, like juice.

Dry industrial pectin is sold in various forms - both pure and in mixtures with sugar, dextrose, and acid.
If you bought a ready-made mixture, then proceed as written on the package.

If you bought pure pectin, then you should know the following:

Pectins are different!

Buffered pectin. This is pectin, which does not require acid in the product for gelling.
Not buffered - requiring the obligatory addition of acid for the gelling process.
Thermally stable - i.e. withstand subsequent heat treatment, which is important, for example, if the jam is then used for fillings in confectionery products. These are pectins containing a lot of methoxyl. (high-methoxy, designated HM or HR on the packaging). Within the group, these pectins are also subdivided according to the strength and speed of gelation, therefore they may have additional markings indicating this strength (100,200, etc.).
Non-heat stable - cooked and jellied jam cannot be reheated, it will become liquid.
This pectin has a low methoxy content (low methoxy, LM or LR on the package).

As a rule, it is impossible to know what type of pectin you bought.
But if you really want to, you can check both for buffering and thermal stability by cooking a small portion of jam - with and without acid, and then heat the sample after gelling.

The standards for adding pectin are also not easy!

A lack of pectin will cause the jam to remain liquid. Excess pectin will add an off-flavor, ruining the taste.

What I found out after reading and experimenting:

1. Pectin consumption rates range from 5 grams per 1 kilogram of fruit to 15 grams.
The more sugar and less liquid, the less pectin you need to add.
General rule:
if sugar is taken in the ratio of 1 kilogram of fruit: 500 grams of sugar, then 4-5 grams of pectin is enough
if sugar is taken as 1: 0.25 then you need 7-10 grams of pectin
if sugar is not used at all, then 12-15 g of pectin is taken per 1 kg of fruit.

The amount of pectin depends on its quality; moreover, with such a small weight, the error of the scales is inevitable.
See for yourself, don’t be afraid to experiment! Brew a small amount as a test batch and adjust.

2. Pectin is added to boiling jam/fruit puree, and must first be mixed with a small amount of sugar (so that it is distributed evenly in the jam).
This is due to the peculiarities of pectin dissolution. Pectin does not melt like sugar, but behaves like gelatin - it first swells, absorbing water, and only then dissolves. If pectin powder is not mixed with sugar, its particles may stick together and then no force will force them to dissolve, they will remain in the syrup as a gelatinous lump.

3. Jam with pectin is cooked from 1 minute to 3-5 (maximum!). With longer cooking, pectin is destroyed, losing its gelling properties. Besides, what's the point of cooking jam longer than necessary? The shorter the cooking time, the more beautiful the jam!

4. Complete gelation occurs as with gelatin, after cooling.

5. A large amount of acid in the raw material reduces the gelling properties (and then you need to either add sugar or increase the amount of pectin), but a small amount of acid promotes gelling, so if you do not know what type of pectin you bought (buffered or not), in the jam For sweet fruits you need to add a spoonful of lemon juice.

Where to buy pectin.

In Israel it is sold in spice shops and stores like Four Chef, etc.
In Russia it is sold under the name "Zhelfix".
In Italy it is sold under the name "Fruttapek"
Can be purchased online. It weighs little, is not expensive, and you compensate for the costs by saving sugar.

And finally, as an example, my recipe fresh fig and ginger jam.

And here is a wonderful selection of recipes from my friends: preserves, jams and even marmalade!
From Luda milav

here is a list of some recipes, what I prepared and what I translated

Red onion jam with apples.

Plum jam with pectin is very healthy and quick to prepare. Plum jam with pectin hardens well, cooks quickly (which means less vitamins are destroyed), when preparing it, you can use less sugar than usual (which means the jam becomes less caloric).

If dad doesn't see, if mom doesn't find out
Well, no one will accidentally wander into our place
Today certainly, then today definitely
Of course I'll be lucky to eat the whole jar of jam

I've been dreaming about her for a long time, I've been cherishing her for a long time
And on the lid for “pets” he wrote “mine!” Do not take!"
Got my spoon ready, got my tummy ready
And he closed the doors in the kitchen so that no one could interfere.

Only mom tried, she rolled the can tightly
I strained my brains this way and that way
And when I got to the shelf where the openers are stored
There’s a note in Mom’s handwriting: “Better call Dad :)”

Ingredients:

1 kg plums (peeled)
1 kg sugar
8-10 gr. pectin
0.5 tsp. citric acid (if the plum is sweet)

Pectins are plant polysaccharides of complex structure found in various fruits, berries, vegetables and other types of plant materials. Pectin substances are extremely effective and absolutely harmless natural detoxifiers that remove heavy metals, radionuclides, nitrates and other toxins from the body. Pectin has triple health benefits: it lowers cholesterol and blood sugar levels, and reduces the risk of cancer.

Preparation:

Mix part of the sugar (40-50 g) well with pectin and citric acid.

Before adding pectin to a dish, you must mix it with sugar (1:5, one part pectin to five parts sugar), because A particle of pectin powder, once in water, absorbs it like a sponge, increasing in size several times, and only after reaching a certain size begins to dissolve. If the particles of pectin powder come into contact with water close to each other, then, absorbing water and swelling, they stick together, forming one large sticky lump that dissolves extremely slowly in water.

Wash the plums, cut them into halves and remove the pits. Sprinkle with sugar and leave for several hours to release the juice.

Place the plums and sugar over medium heat, bring to a boil and the sugar dissolves, reduce the heat and simmer for 10 minutes until the plums soften. When cooking, remove any foam that appears. Bring the jam to a maximum boil, add pectin with sugar and citric acid, mix everything thoroughly and cook for 1 minute.

Jam with pectin is cooked from 1 minute to 3-5 (maximum!). With longer cooking, pectin is destroyed, losing its gelling properties. Complete gelation occurs after cooling.

Remove the jam from the heat, pour into clean, dry jars and seal with plastic lids (screw-on lids are also possible). Can be stored indoors.

You should not store jam made with pectin in containers that are too large, as this will soften the product. Such products must be stored in a cool and dry place, this way they better retain their gelling properties.

Pectin is a plant substance obtained from various citrus fruits and apples and is often used as a thickening agent in various dishes. Pectin on sale can be liquid, in the form of powder or granules, from different manufacturers, so you should be careful and read the recommendations from manufacturers for diluting it in jam.

Jam with pectin, the recipe for which is below, hardens very well, has a rich taste, is thick and stores well. Due to its thickness, jam from any vegetables and berries is suitable for all kinds of desserts and pies. Preparing such a treat is no more difficult than other options.

A selection of pectin-based jam recipes

Jam with raspberries and pectin

In a saucepan, mash the raspberries with a masher (you can use a blender, but this is not particularly necessary). Add a little sugar and pectin and heat the mixture slowly, stirring all the time, until the sugar is completely dissolved. Add a small knob of butter, increase the heat and bring to a high and vigorous boil (which does not subside after stirring). Cook the jam at this boiling point for exactly 4 minutes, no more. Remove from heat, let the mixture cool for a few minutes and pour the jam into jars and close the lids.

Plum jam with pectin - recipe

Combine all ingredients in a saucepan: plums, lemon juice and water. Be sure to bring to a full boil over medium heat, stirring thoroughly. Once boiling, reduce heat to low and simmer for another 10 minutes until the plums soften. Add a little sugar, stir and bring to a boil again, stirring constantly. Add a little pectin, bring to a boil again and cook for exactly 1 minute no more, otherwise the jam will not harden as you need it.

Remove the jam from the heat. Remove foam with a spoon. Pour the jam into pre-sterilized jars, leaving 5 mm of space at the top for lids. You can fill jars through a small funnel, in which case the funnel must also be sterilized. Wipe the edges of the jars and close the lids tightly. Sterilize all jars in hot water for 5 minutes, then let them cool to room temperature.

It is important that when making jam with pectin, you become familiar with the type of pectin you are using. Each type may have its own characteristics. Preparing jam will not take you much time. In general, using this recipe you can prepare any fruit or berry jam, including multi-ingredient ones.

Video recipe: Jam with strawberry pectin