How to cook plum jam for the winter. Seedless plum jam: simple recipes for the winter

Fragrant delicious jam from plums - an indispensable preparation for the winter: simple with or without stones, with cinnamon, mint or orange!

In this version, we offer the base - a plum, diluted with a small amount of citrus - an orange. The result is amazing - sweet and sour jam with hints of fragrant orange. Like any jam, plum-orange jam is great for tea, pancakes, cheesecakes, pancakes.

• plums - 550 g;
• sugar - 500 g;
• orange - ½ part.

We sort through the plums, discard the spoiled, wrinkled, with dark dots. Wash the selected plums in cool water, lightly dry with a kitchen towel or paper towel.

Divide each plum into two equal halves, after tearing off the tails, we also remove the bones.

Now cut each half of the plum lengthwise into two more equal halves. Thus we act with all plums.

We shift all the prepared plums into a saucepan or pan with thick walls. We take half of the orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. We send the orange to the saucepan to the plums.

We fall asleep granulated sugar, so as not to miscalculate with the quantity, we weigh the day before total peeled plums and oranges total weight 550 g take half a kilogram of granulated sugar. We mix the entire contents of the saucepan, leave it for 2.5-3 hours at rest, so that the plum and orange give all their juice, and the sugar in it is completely dissolved.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or spices, cinnamon will work well to taste.

We put the saucepan on the stove, cook our jam for 35-45 minutes. We remove the foam that will necessarily form. Shake the pan from time to time so that the plums do not burn to the bottom.

After 45 minutes of boiling, the plums and orange were sufficiently soaked in syrup. Take the hot jam off the stove.

We prepare jars for seaming in advance - we wash thoroughly with soda, sterilize in any way, keep the lids in boiling water for three minutes. We fill dry sterile jars with plum and orange jam. We seal it tightly, cool it in a secluded place, turning the jar with the lid down and wrapping the workpiece in a warm blanket. We store plum and orange jam in a cool room, pour the rest immediately into a beautiful bowl, cool and serve with tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to cook plum jam as a fragrant and tasty preparation for the winter. It is worth noting that the recipe for plum jam is simple, even a novice hostess will master it. This is a recipe for plum jam for the winter with seeds.

• Plum with pit 1.5 kg
• Purified water 400 ml
• Granulated sugar 1.5 kg

Before proceeding with the preparation of jam, the plum must be sorted out. It is recommended to use only whole unspoiled fruits. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in a jar.

After the plum has been sorted and washed with running water, it will be necessary to fill it with sugar syrup. Cooking syrup is easy enough to mix the norm of sugar and water, bring everything to a boil. Boil the syrup until the sugar dissolves. The plum soaked in syrup should cool completely.

Boil the cooled plum until boiling and immediately turn off the fire in the oven. Let cool 5-7 hours. There should be 3 such stages, each time you need to bring the plum to a boil and cool.

After boiling the plum, put it a third time in pre-washed and sterilized jars and cork with lids. From the norm of plums, you should get 2 jars of 500 ml. Store plum jam for the winter in a dark place protected from moisture and sun. Store the opened jar in the refrigerator. If the jam will be used as a filling for baking, you need to separate the plum from the stone.

Recipe 3: pitted plum jam in a slow cooker

We bring to your attention a simple recipe for jam with pitted plums - with step by step instructions and photo. In addition, we will cook plum delicacy in a slow cooker - with such a “miracle saucepan”, the cooking process will be as quick and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

• plum fruits - 1.5 kg
• sugar - 1 kg
• cinnamon - 2 sticks

Wash the plums, remove the pits and cut into slices.

Pour the chopped plums into a multicooker bowl and sprinkle with sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Do not forget to mix after the specified time.

We use an immersion blender to grind the mass.

We set the program "Multi-cook" (or "Extinguishing") to a temperature of 90 degrees and boil for another hour. When the signal sounds, immediately pour the jam into jars sterilized over steam.

Roll up with clean lids and place under a warm blanket or towel. After cooling, the jars of jam from the plums are stored in the pantry. Delicious and fragrant dessert for tea is ready!

Recipe 4: how to cook plum jam with cocoa in a bread machine

Plum jam with cocoa or chocolate plum jam is really original and very delicious dessert. Bright plum sourness and chocolate taste are simply crazy. It's hard enough to resist.

• Plum - 1 kg
• Cocoa powder - 3 tbsp. l.
• Sugar - 1 kg

For jam, we select ripe fruits, without visible damage. Rinse the plum in cool water. Let excess liquid drain.

I had a very ripe plum, so I completely removed the skin from it as well. But this is absolutely not necessary.

We shift the prepared plum into the container of the bread machine.

For cooking, you can use a suitable bowl or pan, and cook the jam itself over low heat on the stove until it thickens, stirring occasionally and removing the foam.

Pour the plum with the required amount of granulated sugar according to the recipe.

Now add cocoa powder. If you want a richer chocolate flavor, you can add a little more cocoa.

If you cook jam on the stove, then it is better to add cocoa 5-10 minutes after the jam boils, when you remove most foam.

Install the container in the bread machine.

We install the appropriate program on your model. I have this mode number 9 "Jam". The jam will take one hour and twenty minutes to prepare.

We have enough time to prepare a container for storing jam. Glass jars should be washed thoroughly with baking soda, rinse. Then sterilize in any way available to you. Direct sterilization of containers should be done shortly before the end of cooking jam, so that the jars are hot before bottling.

After the set time has elapsed, 1 hour 20 minutes, we remove the container from the bread machine, pour the finished hot jam into jars. Seal with a wrench.

We wrap the jars with a blanket and leave them to cool completely in this state. The cooled jam can be transferred to storage in a cool place.

Chocolate-covered plum jam with cocoa is ready!

A very original plum jam with a rich chocolate flavor will conquer even those who are skeptical about various culinary experiments.

Recipe 5, step by step: pitted plum jam for the winter

Experienced housewives probably know how to cook plum jam. Therefore, this recipe for plum jam with step by step photos will be a lifesaver for many novice housewives who have not yet tried to cook this dessert with their own hands.

Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.

• plum - 1 kg
• sugar - 1 kg

We take necessary ingredients for making jam from plums and put on the table. It is best to start making this jam in the evening. Why - will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they do not eventually turn into jam. Wash plum well.

We cut the washed plums with a knife into several parts and carefully remove the stone, because it will be more pleasant to eat jam.

Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put on the stove. The fire must be small so that the sugar does not burn.

At the end of the preparation of the syrup, pour them over the chopped plums and leave to brew for several hours. During this time, the drain should release enough juice.

Now we turn on the stove again, put the plums with syrup on a high heat and bring the mass to a boil. After the plums have boiled, let them cool and remove to infuse for 9 hours, or better, all night. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning, we proceed to the further preparation of jam. Put the plums back on the fire and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third, put it back on the fire and cook until the drop begins to stretch. Stir the jam and pour into a jar until you want something delicious.

Recipe 6: Almond Plum Jam (Step by Step Photos)

• Plums 1 kg
• Sugar 1 kg
• Water 1200 ml
• Soda 1.5 table spoon
• Almonds 200 g
• Carnation 5-10 pcs.
• Cinnamon 0.3 teaspoon

Rinse plums, remove pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a bowl. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

Drain the water after 4 hours. Rinse plums in clean running water. Almonds pour boiling water for 1 minute, drain the water. Pour boiling water again. Let stand 10 minutes. Drain the water. After that, the nuts will be easily cleaned.

Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into a saucepan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup hides the plums completely. Remove from heat and leave for 8 hours. Then, over moderate heat, bring to a boil and again remove for 8 hours. On the third day, cook until tender. Add cloves and cinnamon.

Sterilize jars, boil lids. Arrange the jam in jars, roll up with a seamer. Cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: Delicious plum jam for the winter with mint

• Plum 1 kg
• Sugar 0.5 kg
• Orange 1 pc
• Mint fresh 3 sprigs

Remove the pit from the plums. Cut plums into quarters.

Sprinkle with sugar, cover and leave overnight.

Plums should give juice. Stir a couple of times during this time.

Drain the plums in a colander and let the resulting juice drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for 20 minutes until the syrup begins to caramelize.

Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding the orange zest, squeezed orange halves and the juice of half an orange.

Simmer over low heat until tender or desired consistency. The readiness of jam can be checked by dropping a drop of hot jam on a saucer, chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for a couple more minutes. Pour the hot jam into sterilized jars (it is possible together with pieces of zest and sprigs of mint), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!

Recipe 8, simple: plum jam at home

• Plum red sour 1.3 kg
• Sugar 800 g

Wash plums thoroughly.

Then there are options: 1) cook jam from whole plums, I love this jam, but my youngest son will not appreciate it, therefore, 2) cut the plums in half and remove the seeds, 3) remove both the seeds and the peel - this will make a sweeter and more homogeneous jam.

I decided to make a tart and sour jam, so I went the 2nd way, cut out the bones and kept the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours for the plum to release more juice.

We put on a small fire and stirring we begin to heat up. Don't let the sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir so that the granulated sugar is completely dissolved. Foam starts to stand out.

The jam boils, there is a lot of foam, reduce the heat to a minimum, and remove the foam. Boil the jam after boiling for about 15 minutes, if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the fire, let it cool down a bit.

Pour into sterilized jars, wrap with a blanket and leave to cool completely.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: Five-Minute Jam from Plum Halves

Jam is obtained in a thick syrup, like in jelly. Plums lose their shape a little, so if you want plums that are less boiled and you don't need thick syrup, you can simply cover the plums with sugar, stand the plums until the juice appears and cook until boiling. Cool down. And cook again until boiling. So repeat 3 times.

• 1 kg plums (variety "Hungarian");
• 1 kg of sugar;
• 0.5 cups of water (glass 250 ml).

Remove the syrup from the heat and immediately add the halves of the plums to the syrup, leave to cool so that the plums release their juice.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to pour into the syrup and the syrup to thicken.

It turns out approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. The jars can be sterilized in the microwave (pour water 1 cm high on the bottom of the jar and turn it on for 2-3 minutes at maximum power), or in a steam bath (a pot of boiling water and a sieve), or in the oven, whichever is more convenient for you. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars upside down and leave to cool completely.

Delicious jam from halves of plums in five-minute jelly is ready.

Recipe 10: plum jam with apples (with photo step by step)

Very tasty and fragrant jam is obtained from sweet apples and sweet and sour plums. In addition to the fact that apple and plum jam will have an incredible beautiful colour and it will be pleasant not only to eat, but also to put on festive table in the form of a dessert, it turns out very fragrant and not cloying.

Apples and plums can be prepared with a little sugar, which is also a definite plus. It can be used for filling pies and other desserts; it can be used to make compote, jelly or fruit jelly. Preparing jam usually takes a lot of time, but I offer the simplest and most fast way which does not require much effort from you. For more flavor, you can add a little vanilla, cloves or cinnamon to the jam dish and you can achieve a completely new, unique flavor.

• Plums - 1 kg;
• Apples - 1 kg;
• Sugar - 1 kg;
• Water - 1 glass.

Plums choose ripe, fleshy. We wash and remove spoiled or very overripe.

Transfer the plum to a colander and rinse in running water.

We clean from the stones and put them in a convenient dish.

Wash apples, peel and remove seeds.

It is best to cut apples into slices, but you can also cut into thin sticks.

Try to choose dishes where all the fruits will fit freely and it will be convenient for you to make jam. Add a glass of water to apples and plums and heat over medium heat. Cover the pan with a lid to soften well for a couple. After that, sugar can be added to the jam from plums and apples and mix well.

We cook the jam until cooked - the fruit should be transparent.

Immediately hot, lay out in jars and roll up.

Important: do not forget to turn the jars upside down, wrapping is not necessary.

We store the finished chilled jam in a cool place. Once the jam has cooled, it can be served.

It is perfectly stored and retains its unusual aroma. Bon appetit!

In the summer, during the season of berries and fruits, be sure to cook a delicious delicacy from plums. This dessert will not only decorate any tea party, but is also well suited for making pies, pies. Delicious jams are prepared from plums, including unusual ones: with cocoa, nuts, ginger, oranges. Diversify your menu with new sweets!

How to cook plum jam

Before you start preparing a treat, take care to choose quality fruits. A good plum is ripe, but at the same time elastic, without wormholes and damage. The fruits are washed well, cleaned, if necessary, remove the seeds. The preparation of plum jam is widely covered in cookbooks, the Internet, where you can also find step-by-step recipes with photos. For a detailed description of how to cook, read below.

Plum jam for the winter - recipes

Most housewives are used to making a sweet treat according to a classic recipe. But for those who like to experiment in the kitchen, we can suggest trying to combine plums with sometimes unexpected products, such as chocolate or lemon. Surprisingly, such a familiar fruit for us is revealed in a completely new way! Plum recipes for the winter allow any home cook to find their own way of making jam.

Pitted

• Time: 90 minutes
• Servings: 8 persons
• Calorie content of the dish: 288 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: easy

A fragrant, thick treat made from a few simple ingredients: plums, sugar, and water. If you intend to use a delicacy as a filling, then it is better to make pitted plum jam. To do this, you need to carefully divide the dense fruits into halves without damaging the shape, then hold a little in syrup and bring to readiness over low heat.

Ingredients:

• granulated sugar - 1200 g;
• plums - 1300 g;
• water - 400 ml;
• star anise - 2 stars;
• cinnamon - 1 stick.

Cooking method:

1. Wash the fruits, remove the tails.
2. Dry the plums, divide into halves.
3. Boil syrup in a deep container: dissolve granulated sugar in water and, stirring, bring to a boil. It is important to turn off the fire immediately after boiling.
4. Place fruit halves in syrup, add spices. Soak the fruits in sugar for 3-4 hours.
5. Put the container on the fire, bring to a boil, immediately reduce it to a minimum. Boil for 10-12 minutes.
6. Try dessert: put one drop on a saucer - it should keep its shape, not spread. Remove the spices, pack the delicacy in dry jars.

Underwire

• Time: 2 days 9 hours
• Servings: 10 persons
• Calorie content of the dish: 288 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: medium.

A great delicacy can be prepared even by a novice cook. Before preparing plum jam with seeds, pay attention to the fact that the fruits must be elastic and ripe. It is preferable to opt for Renklod or Hungarian varieties. They keep their shape well, make the dessert thick and rich. Before cooking, be sure to pierce the fruit with a needle.

Ingredients:

• granulated sugar - 1500 g;
• plums - 1000 g.

How to cook:

1. Wash the fruits, pierce with a needle in several places. This is necessary so that the plums do not burst during cooking.
2. Pour 800 milliliters of cold water into a deep saucepan, add sugar and, stirring constantly, bring to a boil.
3. Pour the fruits with syrup, put the container on low heat for 5 minutes. Don't forget to skim off the foam.
4. After this time, remove the container of jam from the heat and let stand for 10 hours. Repeat the procedure 3-4 times.
5. During this time, the sweet treat will gradually boil down, become thick and tasty. After the last cooking, pour the hot treat into dry jars.

From yellow plums

• Time: 4 hours
• Servings: 10 persons
• Calorie content of the dish: 200 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: medium.

This variety of plum fruits is different in that during long-term storage they begin to darken and deteriorate, so you should not hesitate to cook jam. Often in such plums the stone is poorly separated. To clean the fruits from it, you need to cut the fruit in half and remove the bone or scald it with boiling water. The jam turns out to be especially tasty, amber, with a pleasant sourness.

Ingredients:

• granulated sugar - 1600 g;
• cherry plum - 2 kg;
• citric acid - a pinch.

How to cook:

1. Wash the berries, remove the seeds in the proposed way.
2. Place fruit blanks in a deep container, sprinkle with sugar, add a pinch citric acid for color brilliance.
3. Put the jam on the fire and bring to a boil, stirring constantly with a wooden spatula.
4. As soon as the mass boils, turn off the fire.
5. Cool for 3 hours, and then boil again over low heat for 20 minutes. Pour hot yellow treat into jars, roll up.

With nuts

• Time: 80 minutes
• Servings: 10 persons
• Calorie content of the dish: 222 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: easy.

An unusually tasty, exquisite treat worthy of the royal table. Sweet and sour jam is successfully complemented by the piquant taste of walnuts (they can be replaced with almonds), the fruits retain their shape perfectly. Even a novice hostess can prepare such a delicacy, you just need to purchase all the products, follow the sequence of processes and plum jam with walnuts is ready.

Ingredients:

• nuts - a handful (about 100 g);
• plums - 1000 g;
• granulated sugar - 850 g;
• water - 220 ml.

How to cook:

1. Pour boiling water over walnuts, let stand for 10 minutes. This is one of the cooking tricks, because steamed nuts absorb plum syrup better.
2. Rinse the fruit, carefully remove the seeds, pour cold water.
3. Put the mass to boil for 10 minutes, then add granulated sugar, nuts and cook over low heat with constant stirring with a wooden spatula for 40 minutes. Pour into banks.

In a slow cooker

• Time: 5 hours 30 minutes
• Servings: 10 persons
• Calorie content of the dish: 208 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

If you managed to acquire such an indispensable “helper” in the kitchen as a slow cooker, then by all means make jam or other fruit preparations in it. Plum jam in a slow cooker is especially suitable for those housewives who do not have time for long-term canning. To give an unusual taste to the delicacy, you can add a pinch of cinnamon at the end - it will emphasize the taste of fruits.

Ingredients:

• cold water - 200 ml;
• plums - 2000;
• granulated sugar - 2000 g;
• cinnamon - a pinch.

How to cook:

1. Use a multicooker with a volume of 5 liters and a power of 850-900 watts.
2. Wash the plums, dry, cut in half, remove the seeds.
3. Pour sugar into the bottom of the multicooker bowl, pour water, turn on the “Steaming” mode, the timer is 5-10 minutes.
4. Once the sugar has dissolved, put the fruit halves, boil for 10 minutes, add the cinnamon.
5. Remove the bowl, let the mass cool for 5 hours. After this time, turn on the slow cooker again in the same mode, boil for 5-7 minutes and put the dessert in jars.

With cocoa

• Time: 90 minutes
• Servings: 10 persons
• Calorie content of the dish: 274 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

An easy way to make a great dessert that you can enjoy all winter is to open a jar and enjoy! Jam with cocoa can rightly be called chocolate, children and adults are delighted with it, because you can eat treats with almost no restrictions. There is nothing complicated in cooking, recipes with photos and a step-by-step description of how to cook can be easily found on the net or in cookbooks.

Ingredients:

• butter- 200 g;
• plums - 2000;
• granulated sugar - 1900 g;
• cocoa - 90 g;
• nuts - 250 g.

How to cook:

1. Peel fruits, wash, divide into halves.
2. Place in a deep container, sprinkle with sugar, stir.
3. Put the saucepan on low heat. While constantly stirring the mass, add the nuts, let it boil.
4. Once this has happened, add cocoa powder, let it boil, boil for 40 minutes, then add the butter.
5. Cook the dessert for another 20 minutes, spread it hot in dry jars.

From white plum

• Time: 90-120 minutes
• Servings: 10 persons
• Calorie content of the dish: 268 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

An amber, fragrant delicacy is easy to prepare. Some housewives add orange or lemon zest to the jam to make the taste of the dish even richer and richer. By analogy with other recipes, here you need to sort out the fruits, remove the seeds, cut in half. The workpiece can be called a “five-minute”, since the cooking process lasts 5 minutes, and then the infusion process goes through.

Ingredients:

• white plum fruits - 3 kg;
• granulated sugar - 1200-1500 g;
• water - 150 ml.

How to cook:

1. Place the prepared plum mass in a bowl, sprinkle with sugar. Let the fruit absorb the sugar - it will take a night.
2. If there is very little juice in the bowl in the morning, then you should add water. Mix and put to boil.
3. Bring the workpiece to a boil, boil for 5 minutes and leave aside. The procedure should be repeated 3-4 times with an interval of 8-10 hours. Pour the hot treat over the jars, roll up.

With ginger and lemon

• Time: 90-120 minutes
• Servings: 10 persons
• Calorie content of the dish: 264 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

This treat is also called "miraculous", it can not only be enjoyed in winter, but also reliably protected from various colds and infectious diseases. In addition, plum jam with lemon and ginger is suitable as a filling for delicious pies and other pastries. Only fresh ginger root is suitable for harvesting, not powder - this is important.

Ingredients:

• ginger root - 30 g;
• plums - 2000;
• lemon - 1 pc.;
• granulated sugar - 700 g;
• water - 3 cups.

How to cook:

1. Rinse the fruits thoroughly, remove the stone, scald with boiling water and remove the skin.
2. Cut the berries into 4 pieces.
3. Peel the ginger root, finely chop. Wash the lemon and cut into cubes.
4. Place fruit in a large saucepan, cover with sugar, add water.
5. Bring to a boil over low heat, add lemon and ginger, simmer until thickened.
6. Pour into jars, store in the refrigerator.

Plum and apple jam

• Time: 60-90 minutes
• Servings: 10 persons
• Calorie content of the dish: 241 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

A stunningly delicious dessert is made from two types of fruits that are in perfect harmony with each other. The recipe for plum jam with apples consists of ordinary products, is quickly prepared and just as quickly eaten away, especially by children. If you urgently need to cook a pie, pies for the arrival of unexpected guests, then the best stuffing not to be found - open a jar of treats, grease a sheet of any dough, bake a little and the treat is ready!

Ingredients:

• granulated sugar - 600 g;
• Hungarian plums - 1000 g;
• apples - 1000 g;
• citric acid - at the tip of a knife;
• water - 100 ml.

How to cook:

1. Wash the fruit, cut in half, remove the stone, and peel the apples, cut into slices.
2. Pour water into a deep container, add the halves, let the mass boil.
3. As soon as this has happened, put the apple slices, boil until the mass acquires a beautiful ruby ​​\u200b\u200bcolor.
4. Turn off the heat, let the jam brew for a couple of hours.
5. Bring to a boil again, cook for 5-7 minutes, turn off the heat and pour the treat into jars while hot.

With oranges

• Time: 130 minutes
• Servings: 10 persons
• Calorie content of the dish: 149 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

Highly unusual combination familiar fruits! For a treat with oranges, there are no strict requirements for ripeness or fruit size: all ingredients are on initial stage will be crushed in a meat grinder or with a blender. The resulting jam can be spread on bread, or used as a filling, enjoying a wonderful plum-citrus flavor.

Ingredients:

• oranges - 2 pcs.;
• plums - 2000;
• granulated sugar - 600 g.

How to cook:

1. Wash the orange, cut it into cubes without removing the zest - it will give a unique taste to the jam.
2. Wash the fruits, remove the seeds and ponytails.
3. Pass the fruit through a meat grinder.
4. Mix this mass with sugar, heat a little until the sugar dissolves.
5. Arrange in banks, cork.

Delicious plum jam - cooking secrets

In order for the prepared fruit delicacy to please with its taste, you need to follow some rules:

• Carefully choose plums for jam - they should not be spoiled, soft. The most suitable varieties are Renklod and Hungarian;
• Prepared fruits should be poured with pre-prepared sugar syrup or let the sugar dissolve in the fruit mass;
• Cook plum jam for the winter over low heat so that it does not burn;
• Plum goes well with different fruits (recipes with photos of mouth-watering dishes are found in culinary publications). Try to combine it in new types of jam: from plum and cinnamon, apricot, grapefruit and other fruits.

Video

Having prepared plum jam according to the classic recipe or 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 house on the shelves with blanks for the winter there are a couple of jars of such canned plum delicacy. If you prepare this jam during the plum ripening season, which falls in the middle of summer, then in the cold season you will provide yourself with a vitamin dessert that has a beneficial effect on the entire body. Yes, it will help:

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

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

10 plum jam recipes

Recipe 1. Classic Plum Jam

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

We wash the plums, selecting dense fruits of medium maturity for canning. We divide in half. We take out the bones. Pour sugar into a pan with a non-stick coating or an enameled container. Fill with water. With slow heating and constant stirring, dissolve the sugar. Add syrup to plums. We withstand a couple of hours to highlight the required amount of plum juice. Boil quickly for a couple of minutes. We leave the fruits for impregnation for 9 hours. Heat up again and cook for 3 minutes. We repeat the cooking procedure twice more with breaks for cooling in 2-3 hours. The third approach is carried out, slowly boiling, until thickened. Packed in sterile glass containers. We cork.

Recipe 2. Plum jam

Ingredients: 1080 g plums, 1400 g sugar.

My plums, removing the stalks. Pour onto a paper-lined surface. Let the fruit dry. Making longitudinal incisions, we extract the bones. 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. We quickly warm up the fruit mass. Boil for 5 minutes, stirring all the time. Periodically remove the foam from its surface. Cool the contents of the container. Reheat, boil for 1 minute. We lay out in a prepared, washed and sterilized container. We store it in a cool place.

Recipe 3. Seedless Plum Jam

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

We wash the plums. We clean them from bones and peel, cutting in half. We transfer to a thick-bottomed enameled pan, sprinkle with sugar. We stand the night. Sprinkle with cinnamon. We heat and slowly boil for 11 minutes. We remove the resulting foam. Cool completely. We warm up again. Cook for 11 minutes. Repeat the cooling and cooking procedure again. Wash the lemon thoroughly. We cut, without removing the peel, into small pieces, removing the bones in the process. We fall asleep chopped citrus, boil for 10 minutes. We shift the jam into jars, which should be sterilized in advance. We clog. We put it down the neck, slowly cool it, wrapping it in a blanket.

Recipe 4. Plum jam in a slow cooker

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

My plums, removing unripe and spoiled fruits. Leave to dry completely on a paper towel. We divide each plum in half, take out the seeds. We lay the prepared fruits in the bowl from the multicooker. We add water. We set the mode "Frying", 7 minutes. Cooking plums with a closed lid. We shift the softened plums with the allocated juice into a bowl. Beat with an immersion blender, turning the mass into a puree state. In the absence of a blender, you can use a metal sieve to grind plums. We clean the ginger root, rub it, pour it into the plum puree. We fall asleep sugar. We stir. We turn on the “Cooking” or “Steaming” mode, 25 minutes. Bring to a boil, remove the foam that appears. Cook with the lid open, stirring constantly. Pouring into sterile jars, we close with plastic lids, under which we store the jam in the cold, or we 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. We allow the liquid remaining after washing to drain from the surface of the drain. In each of them we make several punctures using a fork or skewer. Place in an enameled bowl. Separately, we make syrup by boiling sugar for a couple of minutes in water until it is completely dissolved. Pour boiling syrup over prepared plums. We insist for a day. We decant the liquid, boil it without fruits. We pour it into the plums, we stand again for a day. Then we warm up the entire contents of the container, stirring. Boil until thick, regularly removing foam. Pour plum jam into a sterile container.

Recipe 6. Jam from plums and apples

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

Wash fruits thoroughly. We clean the plums from the stones, dividing each of them in half. We cut the apples into medium-sized slices, removing the core and twigs in the process. We put a mixture of chopped fruits in a dish suitable for cooking 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-apple mass. We warm up. Boil for 10 minutes with regular stirring. We 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.

We rinse the plums. Dissolve baking soda in a liter of water. Dip into the plum solution. After two minutes, drain the liquid, wash the fruits. We insert a skewer or a long stick into the place where the stalk is attached, press it so that the bone comes out from the other end. We clean the nuts, cut the core into 2-3 parts. Gently place a piece of walnut 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. Add stuffed plums. Boil for about 15 minutes, stirring. Squeeze the lemon juice into the plum mass. We fall asleep vanilla sugar. Boil until thick. Cover the container with a slightly damp towel. We pour into jars in 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're squeezing water. We lay out the fruits on a paper towel, wait until they dry. Split in half, removing the bones. Place the plums in a container for making jam. Sprinkle 950 g of sugar. Mix carefully. Keep in the cold for a day. We fall asleep the remaining components: vanillin, 950 g of granulated sugar, cocoa. Stir while heating slowly. Boil for about 45-60 minutes, depending on the degree of ripeness of the plums. If the fruits are hard, unripe, cook them for an hour. Transfer the thickened dessert to sterile glass jars. Roll up.

Recipe 9. Plum jam slices

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

Soak the washed plums in a soda solution for 2 minutes. To prepare the latter, sprinkle soda in a liter of cool water, mix until dissolved. We take out the plums, carefully wash off the remnants of the solution from their surface. We divide the fruits in two, splitting them with our hands or with a sharp knife. We take out the bones. In a wide enameled bowl, mix water with sugar. We dissolve it when the mass is heated. Fall asleep slices of plums. We set aside the container after boiling, stand without heating for 11 hours. The second stage of cooking is carried out within 2 minutes from the moment of boiling. We 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 an amount of 20 grams. Cut into thin strips. Pour the zest into the plum mass. Slowly boil the dish for about 12 minutes. We remove the foam. Transfer to washed sterile jars. We store under polyethylene lids, placing the container in a cold place, or tightly rolled up.

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, split them in half. We clean the fruits from the seeds. In a bowl suitable for cooking jam, place the halves of the plums. Sprinkle with sugar. We insist about 12 hours. Pour in a lot of wine. Sprinkle with cinnamon. We crush the cardamom grains, add to the plum mass. Stir while heating slowly. Boil until the syrup thickens. Almonds, if desired, crush or leave the nuts whole. We add almonds to the dessert 7 minutes before the end of cooking. We pack in sterile small jars. We keep cold.

Preparing 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. When cooking plum treats, the following tips will come in handy:

1. To prepare jam slices, you need to pay Special attention selection of plum varieties. They should easily separate from the bones. For these purposes, the varieties "Hungarian", "Renklod" are excellent.
2. Any medium-sized plums are prepared as a whole, including yellow ones. Before cooking, it is recommended to pierce them with a fork or skewer for better impregnation with syrup.
3. You can remove the stones from the plums without splitting them in two. To do this, a stick is inserted into the place where the stalk is attached and the bone is pushed through.
4. In order for the fruits to maintain their integrity during cooking, they are placed in a soda solution for a couple of minutes and then washed thoroughly.
5. If the plums have a dense crust that can burst during cooking and violate the integrity of the plum slices, it is recommended to pre-blanch the fruits for 2 minutes and immediately rinse with cold water.

Often used as a filling for various pastries, because whole slices 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 aromas of spices, add spicy notes of chocolate or wine. The combination of plums with other fruits perfectly diversifies this dessert, will allow you to show maximum imagination when preparing vitamin fruit and berry dishes.

Step-by-step recipes for making plum jam for the winter with spices, nuts and cocoa

2018-07-28 Rida Khasanova

Grade
prescription

5848

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

63 gr.

254 kcal.

Option 1: Classic Plum Jam Recipe for the Winter

Everyone knows beneficial features plums - it helps strengthen blood vessels, helps in the fight against anemia and normalizes blood pressure. To benefit not only in the summer season, but also all year round, from plums you can cook delicious jam.

Plum jam is very thick, with a rich aroma. it can be boiled in slices or as a sweet puree, add other fruits or nuts. Such a preparation can become not only a dessert for tea, but also a filling for sweet pies or buns.

Ingredients:

• kilogram of ripe plums.
• one and a half kilograms of granulated sugar.

Step-by-step recipe for plum jam for the winter

Put the plums in a bowl of cold water and wash thoroughly. Remove fruits with spoiled sides, remove leaves and tails.

Cut each plum in half and remove the pits. Cut large plums into 4 slices.

Transfer the pieces of plums to a saucepan or an enamel basin, pour sugar and leave until the juice begins to stand out from the fruits.

Put the saucepan on the stove, turn on the heat and bring the sweet mass to a boil. Switch off the stove after 5 minutes.

Let the plums cool and turn on the fire again. As soon as they boil, immediately remove from the stove and let cool again.

For the third time, boil the plums for 5 minutes.

Rinse small glass jars thoroughly and rinse with clean water. Transfer the hot plums in sugar to jars and immediately tighten them tightly with metal lids.

Allow the jam to cool at room temperature and store in a dry, cool cellar for storage until winter. Serve with pancakes, pancakes or just as a dessert for tea.

Option 2: A quick recipe for plum jam for the winter

Many housewives tend to make more preparations from berries and fruits in the summer in order to enrich their winter diet with vitamins. But if the jam is kept on the stove for a long time, almost all useful material disappear from fruit. You can avoid this if you make jam under the code name "Five Minute", when cooking takes no more than 5 minutes.

Ingredients:

• kilogram of plums;
• kilogram of granulated sugar.

How to quickly make jam from plums for the winter

Rinse the plum thoroughly, remove the cuttings and leaves. Cut the fruit into halves or quarters if the plums are very large. Remove bones.

Put the plums in an enamel pan, pour sugar on top, mix well.

Turn on a small fire and cook the plums, stirring constantly with a spatula so that the jam does not burn to the bottom of the pan. Bring to a boil and keep in this state for about 5 minutes.

Sterilize jars and lids in advance, scald with hot steam. As soon as the jam is ready, immediately spread it into jars, and cork with lids using a seaming machine.

Turn jars upside down, wrap in a warm towel. Leave the jam like this until it cools down.

Return the chilled jam to its normal position and store it in the basement.

Option 3: Plum jam with spices for the winter

If you add spices to plum jam, you get a very fragrant dessert that can surprise all guests with its unexpected, amazing taste. This jam goes especially well with herbal tea and will help keep you warm on cold winter evenings.

Ingredients:

• 12 dried cloves;
• 2.5 kg. ripe plums;
• 2.5 cinnamon sticks;
• 2.5 kg. granulated sugar.

How to cook

Pour into a bowl cold water. Pour plums into it and leave for 8-10 minutes. Then drain the water, and rinse the plums a couple of times with running water, thoroughly washing each fruit.

Cut the plums in half, remove the pits. With a sharp knife remove the skin if the plums are blue, but you can leave it on yellow fruits - this variety has a soft skin, and this will not affect the taste of the jam.

Cut the peeled plum into four slices, put in a saucepan and pour sugar. Leave for about an hour for the juice to stand out.

Put on the smallest fire, do not cover with a lid. Cook for about an hour, stirring occasionally with a spatula. Remove from stove, leave overnight.

After 12 hours, add cinnamon and cloves to the jam, put on fire again and cook for half an hour. Remove any foam that forms immediately.

Remove spices from jam, otherwise they will give too strong aroma and spoil the taste.

Rinse the jars thoroughly, rinse and steam from the inside. Pour the jam, filling the containers to the very top and tightly tighten the lids.

Turn jam jars upside down, wrap in a warm blanket or towel and leave until it cools.

Put the cooled plum jam in the cellar, and in winter enjoy a fragrant, delicate dessert.

Option 4: Plum jam with cocoa for the winter

Ordinary jam almost never surprises anyone, but chocolate jam is rarely tried. According to this recipe, plum jam turns out to be completely unusual in taste, fragrant and healthy. Especially it will appeal to those who cannot imagine their life without chocolate.

Ingredients:

• 15 tablespoons of cocoa powder;
• one and a half kilograms of sugar;
• 4.5 kg. ripe plums.

Step by step recipe

Fold the plums in a large basin, pour cold water and let stand for 10-15 minutes. Then change the water and wash each fruit thoroughly with your hands.

Cut the plums into 2 halves and remove the pits. If the peel is very dense, then it must be removed.

Pour enough water into a wide pot to cover the bottom. Pour plums into it, close the lid and put on medium heat. When the water begins to boil, reduce the power of the fire to the very minimum and cook for about half an hour.

When the plum becomes soft and releases juice, turn off the stove and let the fruit cool.

Using an immersion blender, puree the plums. Or rub it by hand through a colander with large holes. By the way, this method will allow you to quickly separate the skin.

Add to plum puree 500-600 gr. granulated sugar, mix well and put on fire again. Bring to a boil, reduce the power of the stove and simmer for 30 minutes, stirring frequently.

Add remaining sugar and cocoa powder and stir. Taste and add more sugar if needed. Cook for 20 minutes over low heat.

Wash small glass jars well and sterilize in any convenient way. Then pour still hot jam over them and hermetically cork with metal lids using a special key.

Cool the jam at room temperature and store in the cellar until the onset of cold weather.

Option 5: Plum jam with nuts for the winter

To cook an unusual treat from plums and nuts, you will need to take strong, early varieties of fruits, otherwise they will boil too much and you will get not jam, but plum-nut paste. Walnuts are best to choose, but hazelnuts and almonds are also suitable - to the taste of everyone.

Ingredients:

• two kilograms of plums;
• one and a half kilograms of sugar;
• 400 gr. walnuts;
• a couple of cinnamon sticks;
• glass of water.

How to cook

Wash the plum thoroughly in running water, remove dry cuttings and leaves. Cut each fruit into halves, remove the seeds.

Purified Walnut divide into quarters, lightly dry in a dry frying pan.

Combine plums and nuts in a saucepan, pour water and pour sugar. Add cinnamon and place saucepan over moderate heat.

When the mass begins to boil, reduce the power of the fire to the smallest and cook for another 20 minutes, immediately removing the foam that appears. Plums should soften, but not boil into a shapeless mass.

Turn off the stove, remove the cinnamon sticks from the jam, otherwise they will add bitterness.

Rinse the jars with soda solution, rinse well and sterilize over hot steam along with the lids.

Arrange the jam in jars, filling them to the very top. Seal tightly with lids using a special key. Turn upside down and wrap in a warm towel. When the jam has cooled, store it in the cellar.

Plum jam with nuts can be served as a dessert for a holiday: pour into bowls, and top with a pile of whipped cream.

Bon appetit!