How to make soft plum jam. These components are needed. Plum jam for the winter

Seedless, the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without extra effort. Exists universal method cooking, which is suitable for both the stove and multicookers, which few kitchens can do without these days.

Plums are useful because they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking the fruit retains this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.

Plums in their own juice

This jam is more like thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparation plum jam This recipe will not cause any difficulties even for those who have never rolled up jars for the winter before.

You will need:

Ripe dark plums (1-1.5 kg);

Sugar (300-450 g).

There is no water in the recipe at all, no need to add it. The pits are removed from the plums and the fruit halves are placed in a deep pan. Everything is covered with sugar on top. Seedless plum jam, the recipe for which involves infusion, turns out to be especially tasty and aromatic. The fruits are left sprinkled with sugar for a while so that they produce juice. The period depends on how ripe the plums were taken. Once the juice has appeared, the pan can be placed on the stove to bring the contents to a boil. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to damage the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, cooking, boiling, cooking. Ready jam close in heated sterilized jars.

The simplest recipe for sweet jam

The cooking principle is no different from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter made in this way is rich, sweet and does not become sugary. for a long time, if the jars have been well sterilized. It must be stored in a cool place. The maximum shelf life is 2 years. After this time, there is a risk that the jam will become simply sweet, losing all beneficial features.

Jam from sour plums

The recipe described above is also suitable for fruits with pronounced sourness, but there is a slight difference. Firstly, you need more sugar: 1 kilogram of plums requires 1.5 kilograms. Secondly, in order for the fruit to give juice, you need to add half a glass of boiled warm water. Thirdly, you will have to insist for about 10-12 hours. At the same time, seedless plum jam, the recipe for which is universal for any variety, turns out to be moderately sweet and moderately sour. You don’t have to throw away the seeds, leaving them for other purposes. For example, homemade tinctures.

For multicooker

The quantity of ingredients is selected individually, taking into account the volume of the bowl of the device. For 1 kilogram of plums, 1 kilogram of sugar is required. There is no need to soak the fruit. They are thoroughly washed, pitted, and peeled. This is not difficult to do: scald the plums with boiling water, then remove the skin. The plum halves are placed in an even layer in the bowl, sprinkled with sugar, and fruit is again placed on it until the multicooker is full. Plum jam, prepared at home not on the stove, has a special aroma and softness. The consistency is more like a very delicate jam. The program is set to “Quenching”. How much? 1 hour is enough at a power of 750-800 W. After cooking, the jam is sealed in jars or eaten immediately. Any varieties of plums are suitable, but cook sour ones longer - 1.5 hours. Sugar is added to taste.

A way for those who like to tinker

Not everyone likes five-minute jam, so you can make it according to traditional method, which was previously used in every third home. You will need:

Elastic plums (1 kilogram);

Sugar (1.4 kilograms);

Boiled water (1.5 cups of 200 ml).

Plum jam for the winter used to be prepared this way. Many people have known its taste since childhood, although it takes a little tinkering. The fruits are pitted and placed in a separate bowl. Sugar is mixed with water and the syrup is cooked over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. The syrup is not cooled, but immediately poured into the plums. They need to be left in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, and poured over the plums again for several hours. After such preparation, the jam is placed on the stove. You need to cook it over low heat, stirring and skimming, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are sealed in jars in the same way as any other homemade product.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How long should you cook plum jam in this case? The same amount - 1 hour. To check how well it has reduced, you can drop a drop of syrup onto a plate. If the drop does not flow or spread over the surface, then the jam is completely ready for swirling. It is not necessary to cool it.

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste. It will require:

Plums (1 kilogram of ripe, but not too soft);

Sugar (1.5 kilograms for the entire cooking);

Zest of 5 oranges.

The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released. At this time from orange zest they make candied fruits. That is, they caramelize the skin over low heat with sugar. The plum with juice is placed on the stove. After the first boil, reduce the heat to low. Candied orange peel passed through a meat grinder, added to fruits with syrup. You need to cook until tender, on average 1-1.5 hours over low heat. The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

How to seal jam for the winter

To prevent the workpieces from deteriorating, they must be properly closed for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, rinsed boiled water from the inside, dry. The latter is very important: seedless plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. The jars are kept over steam until all the droplets have dried. The lids are sterilized in boiling water for 10-15 minutes. Place the jam in the jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids of your choice: plastic or metal. The latter are twisted with a special machine.

It so happened that plum jam I associate it with late autumn, when you can wrap yourself in a warm blanket with an interesting book and drink hot tea with it. Incredibly tasty and aromatic plum jam will come to the rescue in home baking.

Housewives who love to cook will certainly understand me. Cakes, pies, pastries, rolls, strudels, donuts - and this is not a complete list of options homemade baked goods, in which you can use plum jam.

During the time of our mothers and grandmothers, there were only a few proven recipes from plums, which they used and shared among themselves, carefully writing them down in culinary notebooks. Today there are very, very many recipes for plum jam, and every day there are more and more. Now you won’t surprise anyone with plum jam cooked with the addition of other ingredients (except sugar, of course).

For example, plum jam with coffee, cocoa, chocolate, walnuts, cinnamon, apples, orange, lemon, and gelatin is quite popular. Each of these ingredients is added to change the taste and appearance jam.

Classic plum jam is made with sugar and fresh plums. Depending on the duration of its boiling, the jam turns out thick like jam or in the form of boiled plum halves in syrup. Both plum jams will certainly be delicious in their own way.

Five-minute seedless plum jam, step by step recipe which is presented below, is not only tasty, but also easy to prepare. It’s also very fast, because it takes no more than 10 minutes to cook. If you are looking for a simple and quick way to cook plums, then take note of this recipe.

Ingredients:

Plums – 1 kg.,
Sugar – 1 kg.

Five-minute seedless plum jam - recipe

Making plum jam begins with preparing the plums. Sort out the plums intended for making jam. Set aside the wormy ones with spoiled sides. Wash beautiful plums without visible damage under running water. Tear off the stems, if any. Cut the plums into two parts. Remove the pit. Place the plum halves in a bowl.

Cover them with sugar.

Stir the plums so that the sugar is evenly distributed.

Now you need to wait for the plums to release their juice and the sugar to melt. Typically this will take two to four hours. Everything will depend on the juiciness of the plums and the room temperature. After the bowl of plums has formed sufficient quantity juice, you can start making jam.

Since we will be using plums for five minutes, and accordingly, the duration of its cooking will be extremely short, it is worth taking care in advance about preparing, or more precisely, sterilizing the container. It is advisable to choose small jars for making plum jam, up to 500 ml. Suitable for these purposes as classic jars for seaming metal lids, and jars with screw caps.

After the jars have been selected and washed clean, preferably with soda or detergent, you need to sterilize them. This can be done either on the stove (over steam), or in the oven or microwave. At this stage I will not focus attention, since I think that the sterilization process is known to most housewives.

Boil lids - screw or metal - in boiling water for 2-3 minutes. Place the plums in a saucepan. Place it on low heat. After plum jam boils, a lush foam forms. It will need to be removed.

After boiling five-minute plum jam for the winter should cook for another 10 minutes.

Pour the finished jam into clean jars with a ladle. Close the jars, turn them over and wrap them up. The five-minute plum jam, the photo of which you see below, was taken immediately after preparation. It is clearly visible that the plum slices in the jam have not boiled down, and their color still remains yellowish. Literally the next day, the plum halves will be stained with juice and become bright ruby in color. I wish everyone delicious preparations for the winter. If you still have plums left, I recommend preparing them as well.

After preparing plum jam classic recipe or by supplementing it with other products, you can create unique desserts for the winter!

Probably every experienced housewife knows how to make plum jam. This delicious fruit grows almost everywhere, so in any home on the shelves with preparations for the winter there will be a couple of jars of such canned plum delicacy. If you prepare this jam during the plum ripening season, which occurs in mid-summer, then during the cold season you will provide yourself vitamin dessert, which has a beneficial effect on the entire body. So, it will help:

improve the functioning of the gastrointestinal tract;
improve digestion;
strengthen blood vessels;
normalize the condition of the skin;
withdraw extra salt from the body;
cope with anemia;
overcome stress;
bring the pressure back to normal.

Delicious plum jam It is obtained either from this fruit alone with sugar, or in combination with a variety of other ingredients, among which are all kinds of fruits, berries, wine, nuts or chocolate. Each recipe for this type of preservation has its own advantages, thanks to which regular jam will turn from a plum into a real one cooking masterpiece with unsurpassed taste characteristics and an attractive aroma.

10 recipes for plum jam

Recipe 1. Classic plum jam

Ingredients: 1100 g plums, 1100 g sugar, 115 ml water.

We wash the plums, selecting dense fruits of medium ripeness for canning. Divide in half. We take out the bones. Pour sugar into a non-stick pan or enamel container. Fill with water. Dissolve the granulated sugar over low heat and constant stirring. Pour the syrup into the plums. Leave for a couple of hours to release required quantity plum juice. Boil quickly for a couple of minutes. Leave the fruits to soak for 9 hours. Reheat and cook for 3 minutes. We repeat the cooking procedure twice more with cooling breaks of 2-3 hours. We carry out the third approach, boiling slowly until thickened. Packed in sterile glass containers. We seal it.

Recipe 2. Plum jam Five minutes

Ingredients: 1080 g plums, 1400 g sugar.

Wash the plums, removing the stems. Pour onto a surface lined with paper. Let the fruits dry. Making longitudinal cuts, we remove the seeds. Cut large plums into quarters. In a deep bowl, mix plums and sugar. Set aside for a couple of hours, during which the juice should stand out. Warm up quickly fruit mass. Boil for 5 minutes, stirring all the time. Periodically remove the foam from its surface. Cool the contents of the container. Reheat and boil for 1 minute. Place in prepared, washed and sterilized containers. We store it in a cool place.

Recipe 3. Pitted plum jam

Ingredients: 960 g plums, 960 g sugar, 45 g lemon, 3 g cinnamon.

We wash the plums. We clean them from seeds and peel, cutting them in half. Transfer to a thick-bottomed enamel pan and sprinkle with sugar. We stand overnight. Sprinkle with cinnamon. Heat and simmer slowly for 11 minutes. Remove the formed foam. Cool completely. Warming up again. Cook for 11 minutes. We repeat the cooling and cooking procedure again. Wash the lemon thoroughly. We cut, without removing the peel, into small pieces, removing the seeds in the process. Add chopped citrus and boil for 10 minutes. We transfer the jam into jars, which should be sterilized in advance. We cork it. Place with the neck down and cool slowly, wrapped in a blanket.

Recipe 4. Plum jam in a slow cooker

Ingredients: 900 g ripe plums, 750 g sugar, 9 g ginger root, 50 ml water.

We wash the plums, removing unripe and spoiled fruits. Leave to dry completely on a paper towel. Divide each plum in half and remove the pits. Place the prepared fruits in the multicooker bowl. Add water. Set the mode to “Frying”, 7 minutes. Cook the plums with the lid closed. Transfer the softened plums with their juice to a bowl. Beat with an immersion blender, turning the mixture into a puree. If you don't have a blender, you can use a metal sieve to grind the plums. Peel the ginger root, grate it, and add it to the plum puree. Add sugar. Stir. Turn on the “Cooking” or “Steaming” mode, 25 minutes. Bring to a boil, remove any foam that appears. Cook with the lid open, stirring constantly. Pour into sterile jars, close with plastic lids, under which we store the jam in the cold, or seal it hermetically.

Recipe 5. Yellow plum jam

Ingredients: 1100 g yellow plums, 1650 g sugar, 640 ml water.

We wash the plums, choosing ripe fruits suitable for canning. Let the liquid remaining after washing drain from the surface of the drain. We make several punctures in each of them using a fork or skewer. Place in an enamel-coated bowl. Separately, make the syrup by boiling the sugar in water for a couple of minutes until it is completely dissolved. Pour the boiling syrup over the prepared plums. We insist for a day. We drain the liquid and boil it without fruit. Pour into the plums and leave for another day. Then heat the entire contents of the container, stirring. Boil until thick, removing foam regularly. Pour the plum jam into a sterile container.

Recipe 6. Plum and apple jam

Ingredients: 970 g plums, 1060 g apples, 1640 g sugar, 110 ml water, ½ tsp. citric acid.

Wash the fruit thoroughly. We peel the pits from the plums, dividing each of them in half. We cut the apples into small slices, removing the core and branches in the process. Place the mixture of crushed fruits in a container suitable for making jam - a wide basin or a thick-bottomed pan. Mix in a separate container hot water With granulated sugar. Boil until the latter is completely dissolved, stirring. Pour the resulting syrup into the plum and apple mixture. Warming up. Boil for 10 minutes with regular stirring. Remove the foam, cool for 4.5 hours. We repeat this procedure three times. At the end of the third stage of cooking, add citric acid. Boil for about 5 minutes. Seal tightly in sterile jars.

Recipe 7. Plum jam with nuts

Ingredients: 980 g Hungarian plums, 240 g walnuts, 810 ml water, 980 g sugar, 65 g lemon, 10 g vanilla sugar, 5 g soda.

Rinse the plums. Dissolve soda in a liter of water. Dip plums into the solution. After two minutes, drain the liquid and wash the fruits. Insert a skewer or a long stick into the place where the stalk is attached, press down so that the bone comes out from the other end. We clean the nuts and cut the core into 2-3 parts. Carefully place a piece of nut inside each plum. In a wide basin, mix water with granulated sugar. We dissolve the latter by heating the contents of the container. Cool slightly. Pour it in stuffed plums. Boil for about 15 minutes, stirring. Squeeze lemon juice into the plum mixture. Let's fall asleep vanilla sugar. Boil until thick. Cover the container with a slightly damp towel. Pour into jars after a couple of hours.

Recipe 8. Plum jam with cocoa

Ingredients: 3800 g plums, 1900 g sugar, 75 g cocoa, 5 g vanillin.

We wash the plums. We express the water. Place the fruits on a paper towel and wait until they dry. Chop in half, removing the seeds. Place the plums in a container intended for making jam. Sprinkle with 950 g of sugar. Mix carefully. We keep it in the cool place for a day. Add the remaining ingredients: vanillin, 950 g granulated sugar, cocoa. Stir the mass while heating slowly. Boil for about 45-60 minutes depending on the degree of ripeness of the plums. If the fruits are hard or unripe, cook them for an hour. Transfer the thickened dessert into sterile glass jars. Let's roll up.

Recipe 9. Plum jam in slices

Ingredients: 960 g plums, 960 g sugar, 190 ml water, 5 g soda, 20 g orange zest, water for soaking.

Soak the washed plums in a soda solution for 2 minutes. To prepare the latter, sprinkle baking soda into a liter of cool water and stir until dissolved. We take out the plums and carefully wash off the remaining solution from their surface. We divide the fruits in two by splitting them with our hands or using a sharp knife. We remove the bones. In a wide enamel dishes mix water with sugar. Dissolve it when heating the mass. Add plum slices. Set aside the container after boiling and let it sit without heating for 11 hours. We carry out the second stage of cooking within 2 minutes from the moment of boiling. Stir infrequently and very carefully, without damaging the integrity of the slices. Let the dessert cool for 10 hours. From a well-washed citrus, remove the yellow zest in the amount of 20 grams. Cut into thin strips. Pour the zest into the plum mixture. Boil the dish slowly for about 12 minutes. Remove the foam. Transfer to washed sterile jars. We store under polyethylene covers, placing the container in a cold place, or sealing it hermetically.

Recipe 10. Plum jam with wine and spices

Ingredients: 4900 g plums, 2100 g sugar, 390 ml white wine, 4 g cinnamon, 1 g cardamom, 40 g almonds.

We wash the plums and split them in half. We remove seeds from the fruits. Place plum halves in a container suitable for making jam. Sprinkle with sugar. We insist for about 12 hours. Fill the mixture with wine. Sprinkle with cinnamon. Pound the cardamom grains and add them to the plum mixture. Stir over low heat. Boil until the syrup becomes thick. Crush the almonds as desired or leave the nuts whole. Add almonds to the dessert 7 minutes before the end of cooking. We pack in sterile small jars. Store in the cold.

Making plum jam for the winter is quite simple. Following detailed instructions, which are in every recipe, even a beginner can easily cope with this task. The following tips will come in handy when cooking plum delicacies:

To prepare jam in slices, you need to pay special attention to the choice of plum variety. They should easily separate from the seeds. The varieties “Hungarian” and “Renklod” are excellent for these purposes.
Any medium-sized plums, including yellow ones, are prepared whole. Before cooking, it is recommended to pierce them with a fork or skewer to better impregnation syrup.
You can remove the pits from plums without splitting them in half. To do this, a stick is inserted into the place where the stalk is attached and the seed is pushed through.
To ensure that the fruits maintain their integrity during cooking, they are placed in a soda solution for a couple of minutes and then washed thoroughly.
If plums have a dense crust that can burst during cooking and damage the integrity of the plum segments, it is recommended to first blanch the fruits for 2 minutes and immediately rinse with cold water.

Often used as a filling for various baked goods, after all whole slices They look very appetizing in pies, casseroles, pancakes and muffins. Delicious treat practically devoid of contraindications, suitable for children's and adult diets. Such preparation for the winter will allow you to preserve delicate fruits throughout the year, fill them with the aromas of spices, and add piquant notes of chocolate or wine. The combination of plums with other fruits provides great variety. this dessert, will allow you to show maximum imagination when preparing vitamin-rich fruit and berry dishes.

Preface

Surely everyone remembers the taste from childhood - a piece of bread and delicious plum jam along with a glass of milk or warm tea. Plum is a tasty and healthy summer fruit that delights with its rich taste. Plum jam thanks to natural bright taste can add zest to any sweet baked goods.

Among all the summer gifts of nature, the plum is considered the most healthy fruit, which is able to provide the body with all the necessary vitamins and microelements.

Basket with plums

Surely many people have no idea what exactly this fruit is remarkable for:

Prolongs youth – a scientifically proven fact. Plum occupies a leading position among foods in terms of antioxidant content. And in prunes these beneficial substances are even higher, since there is practically no water in the dried fruits. Eating plums improves immunity and prevents the development of cancer cells.
Protects cardiovascular system. Due to the fact that plums are rich in potassium, magnesium and dietary fiber, this fruit can improve the functioning of the heart. This fruit also contains a large number of pectin, which removes cholesterol from the body, and this prevents the development of one of the most dangerous diseases XX century – atherosclerosis.
Normalizes the functioning of the digestive system thanks to the same pectin, as well as plant enzymes and organic acids. At the same time, plum has a laxative effect. Therefore, doctors recommend eating an average of 5-6 fruits per day, this dose will bring the maximum to the body useful substances and will not cause harm.
Prevention of heart attack. This fruit also contains a substance such as coumarin, which helps reduce blood clotting and prevent the formation of blood clots.
Due to the potassium content, all excess fluid is removed from the body along with the plum.

So, the beneficial properties of plums can hardly be overestimated; it is truly a storehouse of useful substances. Therefore, eat this fruit during fresh, dried, in the form of all kinds of jams and preserves.

If you preserve plums not in slices, but whole, you will get a tasty and juicy delicacy. Of course, preparing such jam will be a little more difficult, but the result will be excellent and you will get fragrant dessert at home.

Classic recipe for plum jam with pits

This jam should be prepared correctly in several batches so that it does not turn into confiture and acquires the desired color and consistency. It is correct to take breaks between cooking for at least 8–20 hours. This method of heat treatment for preparing plums allows you to preserve as much as possible all the beneficial properties of the fruit for the winter.

Plum jam with pits

So, to make this jam you need whole, dense plums. Pierce each plum with a toothpick to prevent the skin from bursting during cooking. Place the fruits in a saucepan and fill with water (1:1), heat to 70-80 degrees, but do not bring to a boil. Boil for another 5 minutes and remove from heat, let the plums cool. Then all the liquid should be drained, add sugar (the same amount of sugar per 1 kg) and cook syrup from it. Pour the hot syrup back into the drains and leave for at least 4 hours until it cools completely. Then return the jam to the stove and bring to a boil. Then let the plum mixture sit for 10-12 hours, then boil it a couple more times. Before pouring the jam with seeds into jars, be sure to boil it for 10 minutes.

You can cook plum jam with the addition of any fruits and berries. Nectarines, apricots, rowan berries, nuts, etc. will be an excellent company for plums, and they can even complement the taste of this aromatic dessert.

Plum with pits in syrup: a quick recipe

Many women do not have enough time to make preparations for the winter, but recipes for jam in 5 minutes in this case will help to quickly replenish the pantry. Another advantage of this recipe is the fact that you do not need to strictly follow the recipe; your intuition will tell you how much to take of this or that product.

So, the first thing you need to do is prepare the container, it’s better to take liter jars. Wash and sterilize them. Add ½ tsp to the bottom. cinnamon, fill the container with fruits, which you must prick with a toothpick. There are two ways to make jam according to this recipe:

Pour sugar over the plums, pour boiling water over them and set to sterilize for 10 minutes. After which you can roll up the jars, turn them upside down and leave them to cool for two days and reach condition under a warm blanket.
Pour over the fruit hot water and let it brew a little, then drain the liquid into a separate container and add sugar, cook the syrup. When the syrup has boiled, it is poured into jars and left to sterilize for 10-15 minutes. Then everything is the standard procedure - spinning, cooling and storage.

According to this recipe, plums for the winter are less sweet and more like compote or confiture. The fruit can then be used to decorate various desserts, fill pies, and the syrup is suitable for preparing all kinds of cocktails, mousses, and jelly.

Surely you have a jar of plum jam in your pantry, and if not, it’s worth filling this gap and preparing seedless jam for the winter. We will suggest recipes for tasty and healthy delicacies.

Five-minute jam

For everyone who values time, this simple and quick recipe will certainly please you. So, take 2 kg of plums, vanillin, but how much sugar to take depends on how sweet you want the jam to be. Let's start by preparing the plums: wash, remove the seeds and finely chop into slices. Do some cooking at the same time sugar syrup. When the granulated sugar is completely dissolved, add the plums and boil for another 5 minutes, skimming off the foam. At the end, add vanillin and immediately pour into pre-sterilized jars.

Nut-plum delicacy

Take: 600 g, sugar 1 kg, water 0.5 l, almonds, hazelnuts or any other nut, citric acid 1 g. Place the plum in boiling water for 3 minutes to remove the skin. Then place the fruit in cold water for 30 minutes, then dry on a waffle towel. Prepare sugar syrup. Place 2-3 nut kernels into each plum and dip into syrup for further cooking. Cook the jam until thickened, stirring occasionally and skimming off the foam. And at the end, don’t forget to add citric acid.

Plum jam with nuts

Spiced plum jam

Take: the fruits are not overripe plum 1 kg, sugar 0.5 kg, 100 g vodka or cognac, half a lemon, 1 cinnamon stick and 5 cardamom boxes. Prepare the plums and sprinkle with sugar, leave to steep for 2-3 hours. Add alcohol to prevent the fruit from boiling. Now mix everything and put on fire until it boils. As soon as the jam boils, remove it to the oven and let it cool, then repeat the procedure and cook for 20 minutes until the required consistency is obtained. Now add spices and lemon, it is very important to add exactly lemon juice and do not add the zest so that the jam does not become bitter.

Plums and tomatoes - an unusual tandem

Many people probably think that such a combination of products is impossible, but just try to make this jam and you will probably like it. You will need: 3 kg of plums, 1 kg of tomatoes of any kind, a kilogram of lemon and 750 g of sugar. For jam, choose very ripe plums, wash and remove seeds; cut the tomatoes into slices and place everything in a saucepan. Add lemon juice and cook until boiling. After which the mass of plums should be pureed using a blender or rubbed through a sieve. Then add sugar and cook until thickened for 40-45 minutes.

Czech jam

Take: plums 1 kg, sugar 300 g, sea buckthorn juice 1 glass, 10 ml rum, sachet vanilla sugar And ground cinnamon on the tip of the knife. Prepare jam for the winter the old-fashioned way Czech recipe It’s not at all difficult: wash the plums and remove the pits. Pour over the fruit sea buckthorn juice and put on the fire, bring to a boil and simmer for another 20 minutes. Then add sugar to the mixture and cook for another 10 minutes. At the end, add rum, vanilla sugar, cinnamon and mix everything and pour into pre-prepared jars.

Today, a bread machine or multicooker helps many housewives save time. Preparing jam for the winter in a bread machine is not only easier and faster, but also healthier, since due to low heat treatment the products retain their beneficial properties. If desired, you can use frozen fruit instead of fresh.

Making jam in a bread maker

Plum and ginger jam in a bread maker

Take 1 kg of plums, 750 g of sugar, 50 ml of water and 10 g of ginger root 10 g. Prepare the plums: wash, dry on a towel and remove the stone. Place the fruits in the bowl of the bread machine and turn on the “Jam” mode for 5 minutes; the plums should release juice. Place the fruit in a bowl and puree with a blender, add pre-grated ginger root to the mixture, add sugar and mix everything. Return plum puree back to the bread machine and turn on the “Jam” (or “Jam”, the name may differ in each model) mode. It should be cooked for as long as the miracle machine sets, after which you can pour it into jars and roll up the lids. Of course, you can make jam in a bread machine in small portions, but this way you can diversify the preservation in your pantry with all sorts of options.

Chocolate-plum jam: recipe for making in a bread machine

Aromatic chocolate-flavored jam is very easy to prepare and can be supplemented with nuts. To prepare this delicacy in a bread machine, take 1 kg of plums, 0.5 kg of granulated sugar, 2 tsp. vanilla and 3 tbsp. l. cocoa. To prepare this dessert, choose plums that are firm and not overripe. Wash and peel the fruits, place in a bowl and cover with sugar, leave to brew for a day. After 12 hours, add sugar, cocoa powder and vanilla sugar. Now you can start heat treatment our fruits. How long does it take to cook this mixture? No more than 40 minutes according to a given program. While still hot, place the jam into a prepared container, seal it and leave to cool.

In the first recipe, preference is given to the Vengerka plum; many housewives love to use this variety for canning. Do you know why?

A representative of this variety is not only tasty and very aromatic, it is very easy to remove the seed from it, which is very important when making seedless plum jam. Hungarian can be used not only for making jam or marmalade, it can be salted, dried, dried, pickled, boiled juice, etc.

So, plums for making jam must be ripe and even a little overripe, just a little, the main thing is that they are without wormholes.

You should also take into account that plum dessert for the winter can be prepared not only with the addition of sugar, plum jam can be cooked with the addition of honey, alcohol, chocolate, cocoa, in any case it will turn out very tasty.

I would also like to remember the light white coating on the fruit; it will not be removed with cold or warm water. Therefore, we advise you to immerse the plums in small batches in hot water for literally 15 - 20 seconds, then immediately rinse them in cold water. This will help remove the white waxy residue.

Well, now let’s move on directly to the recipes themselves, and let’s start with plum jam with pits. Gloria Nikolina made this preparation from Hungarian for the winter.

Plum jam from whole plums with pits

The ingredients are given for approximately 1 jar of 0.7 liters, which is convenient for calculation. The yield depends on the degree of boiling.

Plums (Hungarian variety) – 0.7 kg,
Granulated sugar – 0.5 kg,
Water (hot) – 150 ml.

How to make plum jam

As always, you should rinse the plums before cooking. Then lightly prick them with a fork or knife.
Place the prepared berries in deep container, it is better if it is a pan with a non-stick coating. Pour granulated sugar into the plums, mix gently and leave to steep for 1 hour.

We will cook jam with seeds in three stages.

After an hour, pour hot water into the pan with berries and place the pan on the fire. Bring the berries to a boil and reduce the heat to low. Simmer the plums in syrup over low heat for another 10 minutes. Then remove the pan from the heat and leave to cool. During that time they will absorb required quantity sugar syrup and will become sweeter.
After the jam has cooled completely, put it back on the fire and bring to a boil, turn off the heat and cool the sweet dessert again.

For the last third time, put the plum jam on the fire and boil. Let the jam simmer for 8 - 10 minutes.
It is best to sterilize canning jars. Place the jam in the prepared container and close with lids (screw or turnkey). Leave to cool at room temperature, turning them upside down can be done without additional wrapping. Then store homemade jam in a cool place.

Plum jam with mint and cinnamon

Jam from pitted plums cooks quickly and has a piquant taste. unusual taste due to the addition of cinnamon and mint. This plum jam can be perfectly stored for up to 2 years at room temperature. Jam plums can be used for fillings in oven pies, syrup - as a gravy for pancakes and cheesecakes.

recipe for plum jam with cinnamon and mint

plum (weight without seeds) - 500 g,
sugar - 450 g,
cinnamon - 1 stick,
mint (can be dried) - 2 sprigs.

Remove the pits from the plums and cut into 4 parts.

Add sugar and leave for 2 hours.

Add mint and cinnamon, bring to a boil, cool. Remove mint and cinnamon.

Drain the fruit in a colander.

Boil the syrup for 7-10 minutes.
Add plums and bring to a boil.
Place in sterile jars and roll up.

Plum jam slices

Ingredients for making pitted plum jam:

Plums (Hungarian) – 1 kg,
Granulated sugar 700 – 900 grams,
Citric acid – ½ teaspoon (optional).

Recipe

Rinse the plums and lightly cut each berry around the entire circumference, then turn it a little and divide it into two parts. In this case, all the halves will be neat, but you can separate the plums with your hands without using a knife, in which case the edges will be torn. It's up to you to decide which method is best for you.

Pour granulated sugar over the prepared plums and leave for 2 - 3 hours, stirring occasionally so that the juice released from the plums mixes with the sugar.

Place the pan with the plums and sugar on the fire and bring to a boil. Stirring, cook for another 20 minutes over low heat.

Remove the jam from the heat and leave to cool for 3 to 4 hours. Then put it back on the fire and bring to a boil. Cool the plum dessert again and boil the jam again for the third time. When you cook the jam for the third and last time, add citric acid. This item is at your discretion; you can do without the lemon.
Pour the hot jam into sterilized jars and seal with boiled lids.

To make your plum preparation even more unusual and tastier, we recommend adding peeled plums to the jam when cooking. walnuts. Unusual and very tasty!

Since childhood I have loved jam. Which ones delicious jams My mother doesn’t cook to please us! One of these delicacies is fragrant jam from red plum.

In general, any raw material can be used for plum jam. Both yellow and blue plums can be used for its preparation. It is the variety of plum that determines what the jam will be like: slices or whole fruits with seeds.

If yellow or purple plums, as well as damsons, are easily divided into slices and the stone pops out of them well, then such large red plums are not very willing to part with the seeds.

So, so as not to damage juicy pulp, my mother makes this plum jam from whole fruits, and we, children and grandchildren, gather at the table and eat it instead of sweets with tea.

How to make jam from whole plums

When making whole plum jam, sometimes you start with blanching. We will omit this point, just pierce each whole plum with a toothpick.

In general, such jam can be called lazy. No time is wasted on painstakingly cutting plums into slices.

Do not consider the following advice a deviation from the recipe. It happens that you buy a bag in the supermarket beautiful plums, nectarines or peaches. They’re just beautiful, but they taste like… you can’t even find the words. This recipe will help correct the situation.

The ratio of products in the recipe is given for 1 kg of plums; the proportions can be easily changed upward.