How to cook plum jam. Seedless Plum Jam

To make pitted plum jam, you will need:

Plum - 2 kg
Sugar - 2 kg
Water - 250 ml

Plums are the most unpretentious and fruitful among stone fruits. Moreover, it begins to please with its fruits from July to the end of September. But even such a long “plum” period still ends someday, so you should take care of the blanks in advance. Fruits can be dried, pickled, jam or pitted plum jam for the winter. plum jam tasty from any variety, but especially appetizing and saturated is obtained from blue plums (varieties "Tula blue", "Prunes" or "Hungarian").

And to get really delicious dessert, it is enough to use a completely simple recipe for pitted plum jam.

How to cook seedless plum jam?

First of all, boil the syrup for future jam. To do this, dissolve sugar in a glass of water, place the mass on a quiet fire and bring to a boil.

While the sugar syrup is cooking, sort the plums, remove spoiled and overripe fruits. Rinse thoroughly under running water. cold water. Remove bones.

Dip the prepared plums into hot sugar syrup, shake the pan vigorously so that the fruits are completely mixed with the liquid, and cook the plum jam over low heat for an hour. Do not forget to remove the emerging foam and stir the mass from time to time.

When the plum slices are soft and the syrup is thick and rich, it's time to pour the pitted plum jam into clean, dry jars and roll up.

This jam is universal dessert. From plum syrup can be boiled delicious kissels and compotes, water them with ice cream or sherbet. Fruit slices will fit into cakes and pies.

You can also make pitted plum jam in other ways - by adding various fruits, nuts, cocoa, chocolate, citrus fruits, spices to the jam, you can easily get sweet desserts with a variety of tastes.

Jam "Plum with nuts"

Walnuts not only perfectly complement plum jam with a pleasant slight bitterness but also make it nutritious and healthy. Wash the plums, remove the stones, place in a metal dish with a wide bottom, add a little water and bring to a boil. Simmer over low heat for 15 minutes until soft. Add nuts and sugar, cook the jam for another 25-30 minutes. 3 minutes before the end of cooking, add a spoonful of cognac to the mass, mix thoroughly.

Jam "Plum in chocolate"

Feels very comfortable plum in chocolate. Jam from blue plums pitted with the addition of dark bitter chocolate and orange zest - a real sweet treat!

Cut large plums in half and remove the pits. Pour them with sugar and leave for a while to form a syrup (usually 4-5 hours are enough). Bring the jam to a boil over medium heat and simmer for 20 minutes. Then remove the pan with plums from the stove and leave to cool completely. Add pieces of dark chocolate to the jam, orange peel and cook the jam for another 15 minutes, stirring occasionally. At the end, pour in 5 - 10 ml of cognac or rum.

Plum with cocoa jam is prepared according to the same principle, only cocoa is used instead of dark chocolate, orange zest is replaced with vanilla or cinnamon.

Plum jam with oranges

Peeled and crushed orange, zest, orange juice are put in plum jam, but orange with peel sets off the most beneficial plum flavor.

Mix water with sugar, boil. Dip the orange, cut into thin slices, into the hot syrup. Let it simmer for 10 minutes and set aside to cool completely. Prepare the plums, wash them and remove the pits. Place the plums in the orange sugar syrup. Cook over medium heat for 40 - 50 minutes until thick (a drop of syrup should hold its shape). Roll the jam into sterile jars.

Apple and plum jam

An unusual fruit mix is obtained by making plum jam with the addition of apples. For jam from apples and plums, autumn, late fruits with elastic pulp are suitable. Apples (unpeeled) chopped large pieces, sprinkle with sugar and add a little water. Boil the apples over low heat for 15-20 minutes until translucent. Then put the pitted plums into the saucepan with the jam. Continue to cook the mass for another 20 minutes, stirring occasionally. Leave the jam for 7-8 hours so that the fruit is well saturated with syrup. Then place the pot of jam on the stove, turn on medium heat and cook the dessert for 10 minutes.

Plum jam five minutes

Five-minute jam got its name due to the method of preparation. It is cooked in several approaches for only five minutes, and in between it is infused.

Pure pitted plums mix with sugar and leave to form a syrup. Boil the plum mass over medium heat in four sets of five minutes each (after boiling), with an interval of 7 - 8 hours. At the same time, do not interfere with the fruit, but immerse it in the syrup with gentle movements.

Real oriental notes add spices to the jam, such as ginger (ground or fresh), cinnamon, cloves, anise, black allspice. It is very important not to overdo it with spices. Only a few grams of fragrant seasonings are enough for a kilogram of fruit.

Plum jam with cinnamon

Cook jam according to the main recipe. At the end of cooking (for 5-10 minutes), add powder or cinnamon stick to the plum mass.

Is very popular product. Almost every housewife knows several recipes for its preparation. This delicious and most useful fruit almost everywhere, so in any home there will definitely be at least a few cans of this canned treat. The ripening season falls on the middle of summer, and if during this period you make jam from plums with slices, then you will be provided with vitamin dessert.

Why is plum jam so useful

One of the reasons for its popularity is that it is very beneficial for human health. Especially in the case when it is made from fruits collected in your garden. slices will help you:

strengthen blood vessels;
improve digestion;
regulate the work of your gastrointestinal tract;
overcome stress;
put in order blood pressure;
deal with anemia;
remove excess salt from the body;
restore the condition of the skin.

Plums are rich in vitamins A, B, C, fructose, glucose, phosphorus, fiber, antioxidants, tannins, pectin, acids, and iron.

General information about the treat

Plum jam turns out to be tasty and healthy not only thanks to standard recipe(plum and sugar). The fruits go great with a wide variety of ingredients such as wine, berries, chocolate or nuts.

Each method of preparing this type of preservation has its own advantages. As a result of cooking, even the most ordinary plum jam can be turned into a real culinary masterpiece. The delicacy has an attractive aroma and unsurpassed taste characteristics. In order to get quality product, it is desirable to use chokeberry "Hungarian". In this case, the fruit retains its integrity well and is easily separated from the stone, it is sweet in taste, has pleasant aroma. If it is not possible to find this variety, then you can cook from any other, subject to two requirements:

The bone must be easily separated from the fetus.
In no case should the plum be overripe, otherwise the fruits will not be whole and the jam will turn out to be opaque.

The easiest recipe: how to make jam from plums with slices

In this recipe, there is only one condition that must be met in order to get fragrant jam With beautiful color and the desired density - infusion and boiling will have to be done several times. We will need the following products:

one kilogram fresh fruit seedless;
1.3 kg of white sugar;
0.35 kg of purified water;
one pack vanilla sugar(but this ingredient is up to you).

And now the recipe itself:

Wash the fruits well, break them, remove the seeds and cut into the number of slices we need.
Pre-prepare the syrup. For this we breed granulated sugar in water, bring to a boil and simmer for three minutes over low heat.
Slices of plums are placed in hot sugar syrup and infused for 5-6 hours.
Bring the future plum jam to a boil and cook over low heat for about 12 minutes. Remove from heat and insist again for 5-6 hours.
We repeat the process, only leave to infuse for three hours. We observe how, during cooking, the jam becomes saturated with a beautiful ruby color and thickens, starting to emit an unforgettable aroma.
At the final stage, boil it for another five minutes, while removing the foam. Pour boiling jam into pre-sterilized jars with a capacity of 500-600 g and close with sterile lids. We put them to cool for 12 hours, turning the lids down and wrapping them in a cloth. After complete cooling, the jam from the plums is sent in slices to the cellar for storage.

The resulting product is ideal for various desserts, compotes. It can be spread on bread or added to baked goods. In the cold season, preservation will delight you with its taste and aroma.

Cooking from yellow plum

We will need:

yellow plums - 1.1 kg;
sugar - 1.65 kg;
water - 640 ml.

Here is a recipe for how to cook slices:

We choose fruits that are ripe, suitable for canning, and they are well
we wash. Let the water drain.
We break the plums, remove the seeds from them and cut them into slices.
I put it in an enameled pan.
Cooking syrup. Dissolve sugar in water, boil and pour the boiling syrup to the plums.
We insist for days. After the liquid is decanted and boiled. Pour again to the plums for the same period.
Stirring, warm the contents of the container. Removing the foam, boil until thick and pour into a sterile container.

Another recipe has been mastered on how to make plum jam slices. There are many of them, as already mentioned. If you follow the recommendations, then even a beginner can easily cope with the task.

plum jam

Sometimes there is a desire to please guests with something new, unusual, cooked with my own hands. Here, jam recipes prepared by the most in a simple way just right for this.

Follow the instructions and amaze your friends and loved ones:

We wash the fruits and remove the seeds from them. Put the plums in a saucepan and fill with water.
We put on the stove and bring the contents to a boil. Cook for approximately 15-20 minutes.
Then add a glass of sugar and mix well. After it is completely dissolved, add a glass of sugar again and so on until the whole kilogram is gone.
After that, cook our jam over medium heat for 40-45 minutes, stirring occasionally. About five minutes before readiness, add citric acid.
When ready, pour the jam into clean jars. You don't need to sterilize. Close with lids. After cooling, plum jam slices are ready for use.

At the end of the article, a few more tips that will come in handy when cooking plum jam. If you are worried about the integrity of the fruits, place them after washing for five minutes in a soda solution, and then wash thoroughly again.

In the case of a very dense peel of the fruit, blanch them for two minutes - and immediately under cold water. Now the plum will not burst during cooking, and the integrity of the slices will not be disturbed.

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that eating plum fruits will help to cope with. You can get all the benefits of this fruit in the cold season, you just need to cook from it delicious jam, for which there are many recipes. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam classic recipe It turns out very tasty with a pronounced aroma of summer. Pieces of fruit in it turn out to be quite soft and, together with syrup, they resemble something like jelly in thickness. Such winter harvesting will not only become tasty addition to cereals or spread for sweet sandwiches, but also as a filling for any pies and puffs.

The classic recipe uses only two ingredients, the amount of which can be proportionally increased or decreased.

Since the jam will be brought to a boil three times and boiled for some time, and it will need to be completely cooled between boils, the process of making it can take a whole day, depending on the volumes of fruit and sugar.

How to make pitted plum jam step by step:

"Five minutes" - fast and insanely delicious

blanks from summer berries and fruit housewives do in order to enrich their diet in the winter useful vitamins contained in them. But long heat treatment most of useful substances capable of destroying. This fact was the reason for the appearance of jam from Pyatiminutka plums.

For cooking, only fruits and sugar are also used, the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

1000 g of ripe plums;
1000 g of granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, therefore total time cooking can take up to 5-6 hours.

The calorie content of "Five Minutes" with a ratio of ingredients 1 to 1 will be 219.4 kcal / 100 g.

Boiling sequence:

Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
Transfer the fruits to a suitable saucepan, sprinkle them with sugar on top and put on a small fire;
Periodically stirring the fruit and sugar mass with a large wooden spoon or spatula so that it does not burn from below, bring to a state of “a second to a boil”. So the jam must be kept for five minutes;
After that, while the mass has not yet cooled down, lay it out in sterilized jars and roll it up with the same sterile lids;
Set the jars upside down on a towel and wrap in a warm blanket to keep warm. Leave the blanks in this form until completely cooled, then they can be transferred to the basement for storage.

Pitted plum jam

Usually, those varieties of plums are used for jam, in which the stones are easily separated. This allows you to immediately reject wormy specimens in the process of preparing fruits, as well as prepare a product that is 100% edible, from which you do not have to pull out the bones later. But even from those varieties in which it is difficult to extract the seeds, you can cook delicious jam with a bone.

For such a preparation for the winter, you need to take:

1000 g plums;
1200 g of sugar;
900 ml of water.

Not taking into account the time for standing and cooling the mass between boils, the cooking time for the jam will be about 2 hours.

The calorie content of the finished plum delicacy is 167.1 kcal / 100 g.

Work algorithm:

Sort the plums, remove the stalks and rinse well. Then make several punctures on each fruit with a toothpick or fork;
After that, put everything in a bowl of a suitable size and pour the amount of water indicated in the recipe. Put a container of water and fruit on the stove and warm up to 75-85 degrees for two to three minutes;
Drain the water from the fruit, add the prescription amount of sugar and boil the syrup. Pour plums with boiling syrup and leave to stand for 3-4 hours;
After that, the jam will need to be brought to a boil three times, but not allowed to boil, removed from the stove and left to cool and stand for 10-12 hours;
For the fourth time, let the fruits boil over low heat for about 15 minutes and place them hot in sterile jars. Leave the rolled cans upside down to cool completely.

"Plum Delight" - option without cooking

Plum jam can be prepared even without heat treatment. This will help preserve all the benefits of fruit, but in this case, special attention must be paid to the cleanliness and sterility of containers for winter harvesting, as well as its storage conditions. It's best to keep jars with ready-made jam in a refrigerator or cool basement.

Since in this case sugar acts as a preservative for the finished product, the proportions of the ingredients should be as follows:

1000 g plums;
2000 g of sugar.

For those who do not like too sweet jam or do not plan to store it long time, you can reduce the ratio of sugar to fruit, but not less than 1 to 1.

The calorie content of 100 g of jam without cooking is 278.3 kcal.

It will take no more than 40-50 minutes to prepare a winter harvest without cooking.

Recipe for plum jam without cooking step by step:

Carefully wash the fruits, discard rotten and wormy ones, remove the seeds;
Grind prepared plums using a meat grinder or blender;
In the received fruit mass add sugar and mix. Then let stand for a while (up to 10 minutes);
Repeat stirring several more times at short intervals. The task is to completely dissolve the sugar;
Arrange the finished jam in a sterile container, close with sterile lids and immediately store in a suitable place.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as an independent treat for tea. Its preparation, of course, is a long and difficult process, but the result is fully justified.

The products used in the cooking process will be required in the following proportion:

2500 g of plum fruits;
1000 g of apples;
1000 g of granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

calories apple plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Cooking order:

Wash the plums, sort and remove the pits. Then put them in a bowl (pan), in which the jam will be cooked, and cover with half the sugar. Leave them to let the juice out;
In the meantime, you should work on apples. For this preparation, only ideal fruits are required, which must be peeled, core with seeds removed and cut into beautiful slices;
Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples also secrete juice;
Then put the dishes with the ingredients on the fire, bring to a boil and boil from half an hour to 40 minutes. Turn off the fire and let cool;
After 4-5 hours, when the fruits are completely cool, they must be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
When the jam is ready, it must be hot laid out in glass (pre-sterilized) jars and, after cooling, roll up the lids.

Cooking plum dessert with cocoa

After this jam, a pleasant aftertaste and plume will remain in your mouth. chocolate flavor, after which you don’t want to put it in pies, but just enjoy it like expensive chocolates along with tea. The texture of the finished product is homogeneous, thanks to grinding the fruit through a sieve. You should not resort to a blender during the cooking process to get puree, as it will leave pieces of peel.

Proportions of products for one liter jar:

1500 g pitted plum fruits;
600 g of granulated sugar;
150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

The process of making plum jam with cocoa:

Weigh required amount prepared pitted plum fruits and transfer them to a saucepan, on the bottom of which a little water is poured (literally 200-300 ml);
Put the pan on the fire and let the mass boil under a closed lid for 20-25 minutes, so that the fruits become soft. Then remove them from the fire and cool;
Rub the cooled plums through a sieve, removing the skin from the total mass. IN fruit puree pour 500 g of sugar and simmer after boiling for 30 minutes, stirring regularly;
Stir the cocoa powder with the remaining sugar and add to the boiling jam. After that, cook the mass for another quarter of an hour, then cork hot into prepared jars.

Plum jam with orange

Often, housewives who have been preserving plum jam for more than a year want to add variety to the usual classic blanks. This can be done by adding a citrus note to the fragrant plum base. IN this recipe oranges, their freshly squeezed juice and zest are used.

The ratio of the number of ingredients to the main product:

1500 g plums;
1250 g of sugar;
400 ml of orange juice;
15 g orange peel.

The total cooking time is 1.5-2 hours.

Calorie content - 184.3 kcal / 100 g.

Culinary processes:

Prepared clean plums, cut into two halves, while removing the seeds. Put the fruit in a suitable saucepan, pour orange juice and cook after boiling until soft (approximately 20 minutes);
Then remove the fruit with a slotted spoon on a baking sheet, and add sugar and zest to the juice. Boil the syrup, waiting for the complete dissolution of the sugar grains;
After that, return the plums to the syrup and cook for another 10-15 minutes, until the syrup sample is on a soft ball. Roll hot jam into prepared glass jars.

How to cook tender and juicy - please your loved ones with a delicious snack.

Read how to cook tender Apple pie in a multicooker.

delicious omelette in the package - the dish is distinguished by tenderness and lightness, but at the same time it is less high-calorie than fried in a pan.

Jam from yellow plums in a slow cooker

In a slow cooker, you can cook jam from any kind of fruit, berries, and even some vegetables. The advantage of this method is that the mass does not need to be mixed during the cooking process, and it will not burn. But it is not worth putting more than a kilogram of raw materials into the multi-pan, since it is likely that the jam will run away.

For jam from plums in a slow cooker, you need to take:

1000 g yellow plums;
1000 g of white granulated sugar.

The duration of cooking in a slow cooker will be 1 hour, additional time will be needed to prepare the fruit.

The nutritional value of plum delicacy from the multicooker is 219.4 kcal per 100 g.

How to cook:

Wash the fruit, sort it out, remove the seeds and disassemble into halves. Then transfer them to the multicooker bowl and cover with sugar;
Leave everything for about an hour in order for the juice to stand out. After that, using the “Stew” (or “Soup”) option, cook the jam by closing the multicooker with a lid;
For greater density, the mass can be boiled again after cooling. Store this jam, as well as cooked in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and useful macro-, microelements, which are very valuable for human body. You can combine the benefits of these two products in such winter harvesting like jam from plums with nuts. For its preparation, you can use, as suggested in the recipe, walnuts, and you can take almonds and hazelnuts.

To cook a walnut-plum blank for the winter you will need:

1000 g plums;
600 g of sugar;
200 ml of water;
100 g walnuts;
30 ml brandy.

The duration of work on this jam will be about 2 hours.

The calorie content of the product is 178.9 kcal / 100 g.

Plum jam recipe for the winter with nuts step by step:

Fold the clean halves of pitted plums into a saucepan, pour in water and cook over low heat for 20 minutes after boiling;
Then add sugar and cook, stirring constantly, for 40 minutes;
At the third stage, add chopped walnuts and cognac to the mass, boil for another 10 minutes. After that, spread the jam from the plums into jars and close the lids.

For jam recipes from halves of plums, it is better to use the fruits of the "Renklod" or "Hungarian" varieties, since the stone separates very well from them.

If the fruits are not large, then you can put them in blanks whole, but for the best impregnation they need to be pierced with syrup in several places.

So that the thick skin on the fruit does not burst, violating the integrity of the plum slices, the fruit must be blanched for 1-2 minutes, and then rinsed with cold water.

Also, the integrity of the fruits for plum treats will help preserve the soda solution in which they must be kept and then rinsed thoroughly.

Plum - a fruit that was created in order to make jam from it. It turns out unusually fragrant and tasty. Any jam is sweet dessert, but I put less sugar in plum, and besides, it is rich in pectin, which, for its cleansing properties, is called "the orderly of the human body." Once inside, pectin absorbs harmful substances and removes them, which allows the internal organs to work better. Here I will talk about which variety to choose for jam, how to make jam and jam from plums, and how these desserts differ from each other. And of course, do not forget that plum jam, due to its density, aroma and pleasant sourness, is one of the best fillings for pies and cookies.

You will need:

plum 1 kg
sugar 700 gr

First, let's define terms.

Jam - traditional dessert among the Eastern Slavs - Russians, Ukrainians and Belarusians, as well as the peoples of Transcaucasia and some other, mainly Eastern peoples. It is obtained by boiling or , less often , young walnuts, young pine cones, , with sugar for the purpose of canning. IN right jam pieces of fruit or berries remain whole, completely soaked thick syrup and immersed in it. For jam, it is better to use slightly unripe fruits.

Jam- a dessert obtained by boiling fruit or berry puree with or without sugar. It's thick homogeneous mass, without inclusions of fruits or berries. For jam, it is better to use overripe fruits and berries with great content pectin: apples, pears, plums, gooseberries.

And, for the sake of completeness, let's define one more concept - this is Jam or Confiture- jelly-like food product with evenly distributed in it whole or chopped fruits (berries), boiled with sugar with the addition of gelling agents (usually pectin or agar-agar). Often added to this dessert fragrant spices: cloves, cinnamon, star anise, allspice. Jams and marmalades are a favorite way to preserve fruit in Western Europe and USA.

But back to our plum.

cook jam can be made from any variety of plum, the main thing is that the plum is dense, slightly unripe. To make the jam right with fruit pieces evenly soaked sugar syrup, boil it in small portions, no more than 1.5 kg of fruit.

For jam better to take sour varieties plums with dense pulp, for example, "Hungarian" and, of course, plum for jam should be very ripe so that it is easily boiled soft.

Wash the plums and put them in a colander to drain the water. Can be dried with a towel. Cut into slices, remove the seeds and stalks.

Put the plum in a container (I have a large enameled bowl) and sprinkle with sugar. Leave for 12 hours (usually overnight). Under the influence of sugar, plums will release juice - this is important point, since we will not add water to the jam.

Closed banks do not require additional sterilization. After cooling, remove them for storage.

Plum jam - very fragrant delicacy. The plum slices remained intact, they are evenly saturated with syrup, which, as expected, is thick and transparent.

Prepare the plum in the same way as for the jam. Do not forget that for jam, the plum must be very ripe so that it is easily boiled soft. Before filling the plum with sugar, you can puree it with a blender. I usually puree after boiling.
You can cook jam in one go for 2-3 hours, but it is more convenient to cook in three steps, just like jam. Just increase the cooking time to 10-20 minutes - we need to evaporate as much moisture as possible. Remember that between brews, during cooling, moisture will also evaporate.

This is what it looks like jam and when in household there were no blenders, it was closed for storage in this form, with pieces of boiled peel. No, you don't need to wipe it, because. peel contains the largest number pectin.

And here puree with a blender before the last boil very necessary. So the jam will acquire a homogeneous jelly-like consistency.

Bring the pureed jam to a boil. Carefully! Can spit hot spray, so keep stirring! Turn off the heat and place the hot jam in sterilized jars, close the lids. Closed jars do not require additional sterilization. After cooling, remove them for storage.

Just a slice of fresh crispy bread and just aromatic plum jam with sourness, a cup of hot tea - mmm ... And if you add a piece of cheese?

And also pies or pies with plum marmalade from any test from ⇓⇓⇓

Make jam and plum jam, bake pies with it ⇒ , eat it fresh and dried. And plums can also be dried in the same way as tomatoes and this lovely snack and addition to meat and any meal. Did not separate recipe dried plum , do everything in the same way as described in this recipe ⇒

Plum jam and jam. Short recipe.

You will need:

plum 1 kg
sugar 700 gr

Wash the plums and drain in a colander. Cut into slices, remove the seeds and stalks.
Place the plum in a bowl and sprinkle with sugar. Leave for 12 hours (usually overnight).

Place the bowl of plums over medium heat and bring to a boil, skimming off the foam. Turn off the heat and leave to cool completely for 10-12 hours.
Cook jam in three steps: morning-evening-morning. Or evening-morning-evening, to whom it is convenient.
Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.

To make jam, choose a very ripe plum so that it boils well. Cook in the same way as jam, just increase the boil time to 10-20 minutes. Before the last boil, puree the plum with a blender. Bring to a boil and place in sterilized jars, close the lids. Additional sterilization is not required. Remove for storage after cooling.

In contact with

ripened new harvest fruits and berries? Now these useful goodies must be processed in order to save in reserve. Do not forget to prepare fragrant plum jam for the winter. It will be a success with the household - with cookies or toasted toast, smeared with butter. The fruits, literally melting in your mouth, can be used as a filling for pies, as an ingredient in various desserts, or consumed on their own with freshly brewed tea.

juicy, delicious treat it will turn out to be unusually fragrant and exclusive if you preserve not the individual halves of the fruit, but the whole fruit itself. Such conservation requires a little patience, but the result is worth it - the dessert will fill the whole house with its smell in the cool season!

Jam with orange

Ingredients:

for every kilogram of plums -

the same amount of sugar - 1 kg;
one large orange (or two small ones);
a glass of seedless raisins.

Cooking

Oranges (without peeling) cut into slices and pass through a meat grinder. Mix the citrus puree with the sugar and let it dissolve in the juice (don't forget to stir occasionally).

In parallel, prepare the plums: wash and dry. Bones do not need to be removed, so any variety of this berry will do.

Raisins (previously steamed for 10-15 minutes, washed) and plums add to the orange-sugar "sauce", put in a saucepan on the stove and cook after boiling for one and a half hours. It would be nice to pause once during the cooking process: turn off the fire, let the jam cool down, then boil again and cook.

Whole plum in syrup

Ingredients:

sugar and plums - in a one-to-one ratio;
100 ml of water - for each kg of plums.

Pour sugar with water, stir and cook liquid syrup(it will take literally 5 minutes).

Dip the well-washed and dried plums into the hot syrup. Let them stand for a while: the berries will be saturated with sweetness, but at the same time they will release their own juice.

Bring the "sauce" to a boil, turn off and leave for a day.

During next day boil the plums in syrup a couple of times for five minutes (after each time, you need to let the jam cool completely).

Roll up a treat in jars - this way it is guaranteed to be kept for at least a year.

Seedless plum jam

Such a preparation takes a little more time from the hostess, but there is a huge plus: such a dessert is better and longer stored without the danger of fermenting or sour.

"Drunken" jam with nuts

Ingredients:

2 kilograms of peeled plums (pitted);
sugar - 2 kilograms;
walnuts (clean kernels) - two glasses "with a slide";
liquor (ideally - plum) or cognac - a quarter of a glass.

Sprinkle peeled plums with sugar in the evening - by morning it will be well nourished berry juice and partly melt.

Slightly crush the nuts (but not into dust!), Add to the plums. Put the container on the stove and cook for about ten minutes after boiling. Then pour in the liquor (cognac), stir, boil again (two minutes, no more) - and you can lay it out in sterile jars under a twist.

Orange Lemon Dessert

Ingredients:

plum - 1 kg;
orange - 1 pc.;
lemon - half;
sugar - by volume 1/1 with plum.

Remove the pits and cut the plums in half with a knife.

Lemons and oranges, without peeling or removing the pits, cut together with the skin into small cubes.

Mix the ingredients (berries and fruits) with sugar, let stand for an hour, stirring occasionally.

Put the workpiece on the stove, boil and slowly simmer for an hour and a half. During this time, the jam should thicken, darken and boil slightly.

Pour the treat into the prepared container without cooling. Roll up.

Plum with chocolate

Ingredients:

for every kilogram of unpeeled berries -

kilogram of granulated sugar;
2 tbsp. spoons of brandy or cognac;
100 g dark (bitter) chocolate.

Remove the seeds from the berries, cut each half into two more parts. Sprinkle with sugar and let it brew overnight.

In the morning, put to cook - after boiling, about an hour should pass. Then add chocolate (after breaking it into pieces), cognac, let it boil for a couple more minutes.

Remove the jam, let it sweat a little at its own temperature. Pour into glass jars and seal for long-term storage(or put in the refrigerator under plastic lids).

Jam with fruits (apples, pears or apricots)

Ingredients:

one and a half kg plums -

1.5 kg of selected fruits (apples, pears, apricots, etc.);
2-2.5 kg of granulated sugar;
droplet citric acid(if the plums are not sour enough);
2/3 cup of water.

How to cook?

First of all, process all the fruits. From plums and apricots (if you decide to take them as additional ingredient) remove the bones. Prefer to experiment with apples or pears? Cut out the cores, and preferably remove the peel from them.

Cut the fruit into roughly equal pieces, put in a saucepan for cooking.

Pour boiling water over the sugar, stir until dissolved - you can heat this mixture in the process.

Pour syrup over cooked fruits. Bring to a boil very slowly, boil for a quarter of an hour. Remove and let stand 40-45 minutes. Repeat the procedure three times. During the last "approach" you can pour in citric acid.

Roll dessert into jars.

Plums in white wine

Ingredients:

plums - two kg;
sugar - one kg;
cinnamon - a pinch;
white wine - a glass
nuts - 50 g of almonds and walnuts.

Cut the plums into halves, quarters or thin slices - as you like. Sprinkle the berries with sugar and leave overnight to soak.

Next, add nuts to the sugar-plum mixture (no need to crush!), Cinnamon, pour table wine. Bring the delicacy to a boil four or five times - after each boil, turn off the stove and let the jam cool slightly. Don't forget to skim off the foam!

After the last boil, pour the dessert into jars and roll up in reserve.

Plum currant jam

Since both ingredients are sour, it is better to take more sugar for this recipe.

Ingredients:

for 500 g of peeled plums -

0.5 kg of red currant (without twigs);
1.5-2 kg of sugar.

Pass the peeled plums through a meat grinder. Add to plum puree currant (whole). Put sugar, let it disperse for an hour or two in berry juice.

Then send the ingredients to the pan and cook for about an hour. The finished product should become thick and acquire a noble dark color with a reddish tint.

Plum with rowan

Ingredients:

plum (already pitted) and chokeberry in the ratio - 1 kg per 2 kg;
sugar - 3 kg;
water - 1 liter.

How to cook?

Blanch the rowan in boiling water, then pour over with cold water and let the excess moisture drain. Remove pits from plums.

Prepare syrup from water and half sugar, pour it into a saucepan and boil.

Little by little, mixing well, add berries and fruits to the boiling “sauce”. All added? Remove from heat and infuse the semi-finished product for 10-15 minutes. Then put the remaining sugar in a dish, send it back to the stove and bring it to a boil without haste.

Set the jam aside for 8-10 hours. Then boil the contents of the pan for the third time, but now simmer until the dessert has the desired consistency.

Plum jam for the winter

Jam goes well with tea, but marmalade or jam is more suitable as a pie filling. Its preparation is no more difficult than the above recipes, and it will take about the same amount of time.

traditional recipe

Ingredients:

plum (any variety) - 1 kg;
sugar - to taste, from 500 to 800 g;
vanillin - half a bag.

Cooking

Rid the fruits from the stones, pour a small amount water (literally a few spoons) and simmer on fire until you reach the desired consistency. Just remember to stir constantly so it doesn't burn. The whole process usually takes about forty minutes.

Attention! Do not put sugar at this stage, otherwise finished product may take on a caramel flavor and be too dark in color.

When the plum is completely boiled, remove all the peels (for example, by rubbing the semi-finished product through a sieve).

Put it on the stove again - now with sugar - for about 30 minutes, cook for a very small fire. At the very end, add vanillin to taste (you can do without this ingredient if its aroma does not cause affection).

It is best to roll up the jam, then it can be stored in any cool place for a long time.

Plum with oil

This recipe is no different from the previous one. classic version, except for a tiny detail: for every kilogram of raw plums, you will need to take about 50 g of natural, fresh butter. You should throw this ingredient into the pan when the jam is completely ready (almost immediately after the vanillin), stir and simmer everything together for a minute or two.

Jam with cocoa

Ingredients:

1.5 kg of peeled berries (pitted);
three glasses of sugar;
cocoa for cooking (without milk) - 5-6 tablespoons.

Step by step cooking process

Pour literally 10-15 ml of water into the pan, put the plums (they can be pre-cut into slices). Bring slowly to a boil and own juice. Simmer for twenty minutes until the fruits are completely softened.

Cool down. Beat the plum puree with a blender (as an option, wipe through a colander, then pieces of the skin will not come across in the finished product).

Mix separately all the cocoa powder and 100 g of granulated sugar.

Add the rest of the sugar to the plum puree, bring everything together to a boil and cook, stirring, for about half an hour.

Pour the sweetened cocoa into the dessert, boil for 15 minutes. Try it. If it seems that sweetness is not enough, feel free to add more sugar - to taste.

Divide into small jars and seal tightly.

Tomato plum jam

Ingredients:

plums are soft (you can even overripe) - 3 kg;
sweet, fleshy tomatoes - 1 kg;
lemon - 1 pc.;
sugar - 3.5 kg.

Finely chop the washed tomatoes and plums and put them in one pan. Squeeze the juice from a fresh lemon there.

First, boil without sugar until smooth. Then wipe the “broth” through a fine sieve so that neither pieces of plum skins nor tomato seeds get into the finished product.

Mix the puree with sugar and reduce slowly to the consistency of a traditional jam.

Jam with ginger and lemon in a slow cooker

Ingredients:

for each kg of plums -

3-3.5 cups of sugar;
about 1 cm of ginger root;
half a lemon.

Cooking process

First of all, plums should be processed: wash, sort and cut the seeds.

Put the finished berries in the multicooker bowl, add a quarter cup of water, close and cook in the “frying” mode for seven minutes.

Whip the steamed plums and the separated juice with a blender into a homogeneous puree. Rub right there lemon peel, put the citrus pulp, cut into tiny cubes (pitted).

Grind the peeled ginger with a grater, pour into a puree. Add sugar.

Now select the "cooking" mode. The lid must not be closed. Jam is ready for about half an hour. All this time it is necessary to monitor the foam and remove it in time. Don't forget to stir!

The fastest jam "Five Minute"

It is best for the "five minutes" to take plums of the variety in which the bones are easily separated from the pulp - they will need to be removed. Banks for seaming must be sterilized, then quick jam will last all winter with a guarantee.

Ingredients:

plums (weight with seeds) - 2 kg;
sugar - kilogram;
water is a glass.

Pour sugar into a saucepan hot water, stir and put on the stove - the syrup should come to a boil over low heat.

Cut the plums in half, remove the pits. Dip the berry pulp into the boiling syrup. Cook for 5-7 minutes, stirring and removing the foam with a spoon.

Turn off the fire. Let stand for just a few more minutes - and immediately begin to pour the uncooled brew into jars.

Roll up glass containers with lids. When the plums have cooled, take the jars to a cellar or other cool place.