Is it possible to cook jam from plums. Plum jam for the winter. Simple recipes for preparing your favorite jam with and without a bone. An interesting recipe for plum jam with aromatic spices of a spicy nature

As our favorite plums have already arrived in the gardens and orchards, there are a great many varieties of them - yellow, red, blue, blackthorn. Each species gives certain properties to the product prepared from it: one tart jam with bitterness, the other with sourness, one is thicker, and the other is very liquid.

And if you add nuts, lemon, orange, apples or cocoa to plums, then you can’t count the flavor variations at all. What a plum is good for experiments is its sourness. You can get different tastes just by changing the amount of sugar. For example, this will not work with an apricot; jam from it is either just sweet or very sweet.

In any case, a delicious fragrant delicacy cooked with a great soul and with your own hands will diversify your menu in winter and add its own zest to your various preparations. Let's start getting acquainted with the recipes that I bring to your court today. I hope that you will definitely choose the one you like the most, cook it, and delight your loved ones with fragrant plum jam.

I'll start with one of the simple recipes. We do it every year and the result is always equally good. So this time, they brought plums from the garden, as always, in the evening. You don't want to do anything, but you have to. But with our recipe, this is not a problem, it was done very quickly. However, see for yourself.

Ingredients:

• Plums - 1.5 kg.
• Sugar - 1.5 kg.

The preparation of jam began with the preparation of berries. Since it was mostly carrion, i.e. fallen to the ground, they had to be sorted out well and washed.

Then the most unexciting event began - the removal of the bones. We have a special machine for removing pits from cherries. But from the plum was removed manually.

The most convenient device was the vegetable peeler from Ikea, which has a pointed tip of a semicircular shape. I highly recommend this device!

When removing pits from a plum, be careful, you often come across berries that are very good on the outside, but with worms inside. Of course, it's better to throw them away.

Having removed all the bones, and it took us 5-7 minutes, we weighed and got about 1.5 kg.

All the berries were sent to a large saucepan and covered with sugar.

We took the proportion of sugar to berries 1: 1 by weight. But this is an amateur and it all depends on the plums. If they are sweet, the amount of sugar can be reduced. Focus on your taste.

The pan was shaken by hand and left at room temperature until the next day.

The next morning, put the pan on a slow fire. Stirring the berries, bring to a boil and cook for 5-7 minutes. The foam was not removed. Then left to cool.

After 12 hours, already in the evening, they again turned on a slow fire, brought to a boil and cooked for another 5-7 minutes.

Then the hot jam was poured into jars and left to cool.

The jars were closed with lids and put away for storage. Everything is stored in our cellar, but such jam may well be in the apartment.

Bon appetit!

Seedless plum jam with walnuts and cinnamon

A very tasty jam from plums is obtained by adding walnuts to them. The combination of sweet and tart turns into an extraordinary yummy that you want more and more. For everyone who tries it, it causes constant delight! I would say that plum jam is the most delicious!

Ingredients:

• Plums - 2 kg. (better sour, but not overripe)
• Walnuts - 400g.
• Sugar - 1 kg.
• Water - 1 tbsp.
• Cinnamon - 1 stick

We sort out the berries, remove the spoiled ones, or simply cut out the spoiled places. Then wash well, remove the bones and cut into halves.

Wash the walnuts in cold running water and soak for 30 minutes.

Regarding nuts: the best option is obtained with walnuts. Alternatively, you can try to make with hazelnuts or almonds. Cashews, in my opinion, are not very suitable because of their sweetness.

Ready plums are sent to a saucepan with a thick bottom. Double-bottom pots or aluminum cauldrons are well suited for this.

We fill the berries with sugar, put a cinnamon stick and pour a glass of water. We put on medium fire.

Stir gently until sugar dissolves. When the sugar melts, add the nuts.

Drain nuts from water first.

Bring to a boil and cook for about 40 minutes. Stir occasionally throughout the cooking time to remove the foam.

At the end, remove the cinnamon stick, and lay out the hot jam in sterilized jars.

Incredible sweetness is ready. Please write in the comments how it turned out.

Bon appetit!

The classic recipe for plum jam for the winter

For each jam there is a classic recipe for cooking. It is universal for almost all berries and fruits and consists in periodic boiling and cooling. A huge plus of this recipe is the long shelf life of the finished product, which can be calculated for years. Having mastered the classic cooking option once, you can always make jam from any berries, without even looking at the recipe.

Ingredients:

• Plums - 1 kg. (seedless)
• Sugar - 1 kg.
• Water - 100 ml.

We sort out the plums and select dense and hard ones. Wash, cut in half and remove the pits.

Cooking syrup. Pour sugar into a saucepan and fill with water. We put on medium heat, bring to a boil and, stirring, cook for 3-4 minutes.

Then pour the plums with boiling syrup and leave for 3-4 hours.

At the same time, they let the juice go and change color. This is fine.

Place the saucepan over medium heat and bring to a boil. Cook for about 5-7 minutes and leave to cool completely.

Complete cooling usually takes 4-6 hours. It mainly depends on the volume of your sweetness. We sometimes break the whole process into 12 hours and cook in the morning and evening.

Put the cooled jam back on medium heat. Bring to a boil and cook for 2-3 minutes. Remove from fire and let cool completely.

Then for the third time put the pan on the fire, bring to a boil and cook for 10 minutes.

At the end, remove the foam. Pour the hot jam into sterilized jars and close the lids.

From 3 kg of plums, 4 liters of jam are obtained. We store in a cool place. By the way, it can be stored for years, but it is better to put an open jar in the refrigerator.

Try and share the recipe with friends and acquaintances. Bon appetit!

Five-minute recipe - how to cook plum jam in 5 minutes

If, according to the classic recipe, we cook jam for two days, then the five-minute period speaks for itself. 5 minutes and yummy is ready. Of course, it is better to store such sweetness in a cold place, but everything that is in the berries is preserved in it to the maximum.

Ingredients:

• Plums - 1 kg.
• Sugar - 1 kg.

We sort out the plums and wash them. Cut into halves, remove the bones and send to the pan.

Sprinkle with sugar and let stand for 1 hour.

Then put the pan on a slow fire. When the plums give juice, increase the heat to medium and begin to stir. Bring to a boil, increase heat to high and simmer for 5 minutes.

A small digression: the concept of big fire, small, medium is very conditional. For example, our stove has 4 burners in three sizes (two of them are the same). So, if you make a minimum fire on the first one, then it will be more than on the fourth one at the maximum. Therefore, just try to cook jam and be guided by your stove, and after a while you will have your experience.

After 5 minutes, remove the pan from the heat and pour the jam into sterilized jars.

That's all, the five-minute is ready. Bon appetit!

As a small bonus, I am attaching a video of how chef Maxim Grigoriev prepares a five-minute recipe.

Thick plum jam with gelatin (gelfix)

It's no secret that a lot of sugar is put in jam. It is for this reason that not everyone loves him. Let's prepare a very tasty sweet with a reduced amount of sugar. It will not be just jam, but confiture. Plum slices in gelatin.

Ingredients:

• Plums - 1 kg.
• Sugar - 500 gr.
• Gelatin - 1 sachet (or gelfix 2:1)

First, let's prepare the gelling composition. If you use gelatin, then dilute the bag in 100-120 ml of cold water to swell. If we use gelfix, just mix it with two tablespoons of granulated sugar.

We sort the plums, wash them, cut them in half, remove the seeds and cut them into arbitrary pieces.

We send the berries to the pan and add the gelling mixture with gelfix. We mix everything well. If we use gelatin - do not add anything.

Place the saucepan over medium heat and, stirring, bring to a boil.

Add sugar in batches. Stir the plums between the sugars. Bring the plums to a boil and cook for 5-7 minutes.

On this preparation with gelfix is ​​ready. Pour the jam into jars and close the lids.

If we use gelatin, then we add it immediately after turning off the fire. Those. cook the plums for 5-7 minutes, turn off the heat and add the swollen gelatin. Mix everything well and put it in jars.

Store jam in a cool place. Bon appetit!

How to cook pitted plum jam with orange

Orange is able to improve the taste of any product, even such as plums. Despite the fact that they are already sweet and fragrant, the orange will add incomparable notes of citrus. You can talk about the taste of such jam for a long time, but you can only appreciate it by cooking it.

Ingredients:

• Plums - 1 kg. seedless
• Orange - 1 pc.
• Sugar - 1.2 kg.

We sort the plums, wash and remove the seeds.

Grate the orange zest on a fine grater. Then we clean the orange itself from the remnants of the peel and cut it into pieces for a meat grinder.

In a meat grinder, scroll first the plums, and then the orange. We combine everything together in a saucepan and add the grated zest.

Do not roll the peeled orange, as this may leave large pieces of the peel. Better to grate.

Add all the sugar to the bowl and stir.

Place the saucepan over medium heat and bring to a boil. Stirring, cook for 15 minutes. At the end we remove the foam.

Turn off the heat and pour hot into jars. Close with lids and let cool.

That's all. Delicious delicacy left to store. And on long winter evenings, enjoy a treat with tea.

Bon appetit!

Plum in chocolate - a simple recipe for chocolate plum jam

The variety of plum jam recipes is great, but only one of them stands apart. It's a chocolate covered plum. A magnificent dessert will not leave anyone indifferent. And he has such a taste that he wants it again and again. There are several options for preparing plums in chocolate, I want to show a proven one.

Ingredients:

• Plums - 1.8 kg.
• Sugar - 900 gr.
• Vanilla sugar - 15g.
• Cocoa - 85g.
• Citric acid - 1 tsp
• Butter - 150g.

We sort out the plums and wash them. Cut into halves and remove the bones.

We interrupt all the berries with a blender to a state of puree.

Pieces of peel from berries will definitely remain in the puree. This can be neglected and it does not affect the taste. But if you want to do everything perfectly, then you need to rub the berry puree through a sieve. All pieces of peel will remain in it.

We send the berry puree to the pan. Add water, sugar, vanilla sugar and citric acid. Stir gently until smooth.

We put the pot on the stove. Turn on medium heat, bring to a boil and cook for 40 minutes. Stir occasionally all the time so that nothing burns. Remove the foam from the surface of the jam.

You can cook less or more. The longer we cook, the thicker our sweetness becomes. For ourselves, we have determined that 40 minutes is the optimal time.

After 40 minutes, add cocoa and butter to the pan. Mix until smooth. Bring to a boil and cook for 10 minutes.

Pour hot jam into dry sterilized jars and close with lids.

That's all. So easy and quick to make an incredible treat.

Bon appetit!

Recipe for plum jam for a slow cooker

We are all used to the multicooker. This indispensable assistant often saves us a lot of time. You don't have to stand by and control the cooking process. I threw all the ingredients into it, turned it on and went about my business. Plum jam in a slow cooker is prepared like this: I threw everything and turned it on. Then it remains only to open the lid and pour the finished treat into jars.

Ingredients:

• Pitted plums - 1kg.
• Sugar - 500 gr.

Preparing plums. We sort out from spoiled, remove the stalks, wash, cut into halves and remove the bones.

We send them to the multicooker bowl and cover with sugar on top. Stir and let stand for 15-20 minutes so that the juice appears.

After 15 minutes, turn on the "Extinguishing" mode and the time is 40 minutes. We press "Start".

After 40 minutes, pour the finished, hot jam into sterilized jars.

Bon appetit!

Delicious plum jam with apples

Plums and apples ripen at about the same time. And the idea to cook them together came by itself. But for a change of taste, ginger and cardamom were added. To say that it turns out delicious is to say nothing. The taste and aroma are simply incomparable.

Ingredients:

• Plums - 800 gr.
• Apples - 800g.
• Sugar - 800 gr.
• Ginger root - 40g.
• Cinnamon - 1/2 tsp
• Cardamom - 1/8 tsp
• Butter - 2-3g.

As in previous recipes, first prepare the plums. We sort, wash, cut in half and remove the bones. We send everything to a blender and finely grind, but not to a puree state, but simply in small pieces.

Instead of a blender, you can just chop finely.

My apples, remove the core and cut into arbitrary pieces.

We combine everything in a saucepan.

Add finely chopped ginger and sugar. Stir and leave for 1-2 hours for the fruit to release the juice.

We put the saucepan on medium heat. Bring to a boil, reduce heat and simmer, stirring occasionally.

To reduce foaming, add a piece of butter.

Add cinnamon and cardamom to the pot. Cook for 25-30 minutes.

Turn off the fire and let it cool down a bit. With an immersion blender, grind the fruit into small pieces.

The fire can not be turned off, just work with a blender carefully, do not burn yourself. Do not chop too finely, fruit pieces should be clearly visible.

After grinding, turn on the fire, bring to a boil and cook for a couple of minutes.

Turn off the heat and pour the hot jam into sterilized jars.

We store in the cellar or just at room temperature. Bon appetit!

Video recipe for a simple and quick plum jam

That's all for me. Today we figured out how to cook plum jam. As you can see, this sweet is not difficult to prepare. Well, I say goodbye to you, until we meet again with new recipes.

Sincerely, Alexander.

Many from childhood remember the unforgettable, amazing taste of plum jam. In the ripening season, we rush to the markets or harvest our own crops in the garden to make delicious plum jam for the winter, so that later on cold days we can remember the past summer.

In order for the jam to turn out perfect, it is necessary to strictly observe the proportions of fruit and sugar. If you add a smaller amount of sweetener, then the dessert may turn sour or become moldy, and if you add too much, it can become sugary.

A delicacy is made from any variety of plums. An important condition is that they must be free of damage and pests. First, rinse the fruit thoroughly and be sure to remove the ponytails. You can cook them whole or remove the bones beforehand. It is most convenient to use a wide enameled basin. In such a container, it is easy to cook jam and mix. If you are cooking plums with skin on, pierce them with a toothpick in several places. Such preparation will help the fruits to better soak in the syrup.

The easiest plum jam recipe for the winter

This recipe is most often used by housewives for winter preparations. It consists in boiling jam three times to preserve more vitamins. For cooking, choose ripe and dense plums. Soft fruits will fall apart and turn the dessert into porridge.

Required:

• Water - 100 ml.
• Plums - 1 kg.
• Sugar - 1 kg.

Cooking:

1. Sort plums, remove leaves and twigs. Rinse. Lay out on a towel and dry.

2. Cut each fruit into 2 parts and remove the seeds. Do not break the plums with your hands. The halves will turn out torn and will not look nice in jam.

3. Pour sugar into a saucepan, then fill with water. Boil the syrup until the crystals are completely dissolved.

4. Pour over the prepared fruit. Leave for 4 hours. During this time, they will release the required amount of juice.

5. Set the burner to medium. After the mixture boils, remove the foam and cook for 3 minutes. Remove from stove. Leave for 9 hours.

6. Return to medium flame. After it boils, switch to the minimum mode and sweat for 3 minutes. Be sure to remove the foam. With it, the remaining debris rises to the surface. Turn off the heat and cool completely.

7. Boil again. Remove foam and cook for 10 minutes. Stir gently while cooking to keep the plum halves in shape. A large wooden spoon is ideal for this purpose. Immediately hot, pour the delicious plum jam into prepared jars. Close with lids.

How to make plum jam without water

Plums languish in their own juice during cooking, so the taste and texture are a bit like marmalade. The recipe is so simple that even an inexperienced cook who has never made jam before can handle it.

Required:

• Plums - 2 kg.
• Walnuts - 500 g.
• Granulated sugar - 2 kg.

Cooking:

1. For cooking, choose dense plums. Rinse. Cut in two with a knife. Throw away the bones. In preparation, cut off the wormy parts. Weigh. You should get 2 kg of seedless fruit.

2. Pour in sugar. Stir. Leave overnight. The fruits will release a lot of juice. Stir.

3. Put on the stove. Bring to a boil, stirring occasionally, and remove from the burner. Set aside for 8 hours. While the fruits are cooling, do not touch the jam, otherwise the halves of the plums will lose their shape.

4. Add nuts. If you wish, you can cook without nuts or replace walnuts with almonds or hazelnuts. Send to fire. Boil. Set aside for 8 hours.

5. Boil again and immediately pour into sterilized containers. Close with lids.

6. Turn the blanks over onto the lids, cover with a warm cloth and leave to cool completely.

Delicious plum jam with walnuts

Thanks to a long boil, plum jam with walnuts will turn out to be caramelized. Nuts will give a special flavor, and cinnamon - an amazing aroma. Overripe fruits are not suitable for jam. Use dense and slightly sour.

Required:

• Cinnamon - 1 stick.
• Plums - 2 kg.
• Walnuts - 400 g.
• Water - 240 ml.
• Sugar - 1 kg.

Cooking:

1. Sort the nuts. Leave only high-quality, solid ones. Remove partitions. Rinse several times, then fill with cold water and leave for half an hour.

2. Remove the seeds from the plums. For cooking, it is best to use a cauldron, or dishes with thick walls.

3. Transfer the fruit to the container. Pour in sugar, pour in water and add cinnamon. Boil for 40-50 minutes. In the process, constantly stir and do not move away from the jam.

4. When the mass begins to boil, pour in the nuts. Continue stirring and cook over medium heat.

5. During the cooking process, remove the foam. After the cinnamon stick floats to the surface, cook for 15 minutes.

6. Take out the cinnamon. Transfer treats to prepared jars. It is most convenient to pour with a ladle.

7. Screw on the lids and leave upside down under a warm blanket for 2 days.

Recipe for plum jam with apples

Apples will add freshness to plum jam. long proven delicious option. During heat treatment, fruits will not lose their beneficial qualities and in winter will help strengthen the protective properties of the body.

Required:

• Sugar - 2 kg.
• Plum - 3.5 kg.
• Apple - 2 kg.

How to cook:

1. Go through the plums. Rinse. Cut out the bones.

2. Rinse the apples. Cut into quarters. Remove bones and core.

3. Combine prepared foods. Sprinkle with sugar and leave for at least 4 hours. The plums will release a lot of juice.

4. Put on fire. When the mass boils, cook for 5 minutes. After that, leave for 12 hours.

5. Repeat the process 2 more times.

6. After boiling the jam for the third time, immediately pour into prepared jars and roll up.

7. Turn over the jam jars and leave under the covers until completely cool.

We prepare jam from plums with cocoa and butter

This option is ideal for fans of chocolate dishes. Although chocolate is not used in its pure form, the jam is obtained thanks to cocoa rich in chocolate and fragrant. You can increase or decrease the amount of cocoa as you wish, thereby giving the dessert a richer dark or light shade.

Required:

• Butter - 200 g.
• Cocoa powder - 70 g.
• Plums of the "Hungarian" variety - 3 kg.
• Sugar - 1.5 kg.

Cooking method:

1. Cut the washed plums into quarters. In the process, take out and discard the bones. Cut off the wormy parts.

2. Pour the prepared fruit into a saucepan. Pour in 1.3 kg of sugar. Stir and leave for half an hour.

3. Move the burners to medium heat. After the mixture boils, cook constantly stirring for half an hour.

4. Mix cocoa powder with 200 g of sugar. Pour into jam. Add butter cut into pieces. Cook for 10 minutes while stirring, so that the cocoa does not settle to the bottom.

5. Sterilize jars and lids. Pour hot plum jam into hot containers. Close with lids.

Transparent plum jam – Candied

During the cooking process, plums are practically not boiled. Therefore, they remain dense and whole. The syrup turns out beautiful in color and pleasant in taste, making it ideal for soaking biscuits.

Required:

• Sugar - 900 g.
• Plum - 900 g.
• Water - 300 ml.

How to cook:

1. Peel the plums. Measure the weight of plums indicated in the recipe.

2. Pour sugar with water. Let the syrup boil. When it boils, immediately turn off the heat and pour in the prepared plums. Close the lid and leave for a day.

3. Use a slotted spoon to remove all fruit. Boil the syrup. As soon as it boils, pour back the fruit. Cover with a lid and leave for 12 hours.

4. Repeat the process one more time and set the workpiece aside for 6 hours.

5. For the fourth time, transfer the plums to a sieve. Boil the syrup. Switch the heat to low and cook for 10 minutes. Transfer plums to boiling liquid.

6. When it boils, pour with a ladle into prepared jars. Roll up the plum jam with lids and leave to cool under a warm blanket.

How to make pitted yellow plum jam

Delicious fragrant plum allows you to cook a surprisingly beautiful-looking jam. Choose fruits with tight and dense pulp. Remember that overripe specimens are not suitable. Properly selected plums will turn out whole and will have a pleasant marmalade pulp.

Required:

• Plums - 1 kg.
• Soda - 10 g.
• Sugar - 1 kg.
• Water - 200 ml.

How to cook:

1. Clean the pre-flushed drains. To make the process go faster, make an incision on one side and pour over the fruits with boiling water. After that, the skin can be easily removed. You can also clean with a sharp knife. It is allowed not to peel the fruits, but in this case the thin skin will be strongly felt in the jam.

2. Cut off the place where the stalk was and carefully remove the stone without cutting the plum in half.

3. Weigh. Plums should be by weight, as indicated in the recipe.

4. Pour water into a separate container. The volume should be sufficient to completely cover the plums. Pour in the soda. Stir and add plums. This must be done in order to remove excess acid from the fruit. In addition, such preparation will help to make the structure of the fruit more dense, and they will not boil during cooking.

5. Drain the liquid. Rinse the plums. Soda should not remain on the surface.

6. Pour sugar with water. Set the burner to medium and cook for 10 minutes. Add plums. Stir. Set aside for 5 hours with the lid closed. During this time, the size of the plums will decrease by 2 times.

7. Remove the plums with a slotted spoon. Turn on the fire and cook the syrup over medium heat for a quarter of an hour. The liquid should evaporate from the syrup as much as possible.

8. Put back the plums. Turn off the fire. Leave for a few hours.

9. Remove the plums. Boil the syrup for a quarter of an hour. It should turn amber. Bring back the plums. Transfer to prepared jars and roll up.

Plum chocolate jam for the winter

In this cooking variation, you will learn how to make a very fragrant and unusual jam that is very similar in taste to Nutella, beloved by many. A pleasant chocolate aroma combined with a delicate plum sourness will appeal to the whole family.

Required:

• Water - 100 ml.
• Plum - 2 kg.
• Butter - 200 g.
• Cocoa powder - 100 g.
• Sugar - 1.5 kg.

How to cook:

1. Peel the plums. You can tear the fruit in half with your hands or cut it with a knife. Measure out 250 g of sugar from the total volume and pour in the fruit.

2. Pour in water. Put on fire. Boil 20 minutes. Cool completely. Blend with a blender until smooth.

3. Add the remaining sugar. Stir. If your plums are sour, you can add more sugar. Boil 20 minutes. Cool completely.

4. Remove the foam, and with it the remnants of the plum skin that have risen to the surface. To make the jam more tender, you can pass it through a sieve.

5. Boil again for 20 minutes. Cool down.

6. Pass the cocoa through a sieve so that there are no lumps left.

7. Boil the jam. Add cocoa and stir until completely dissolved with a whisk. Add the butter cut into pieces. Boil 20 minutes.

8. Pour into sterilized jars and close with lids. Turn upside down and wrap in a warm blanket. Leave until completely cool.

How to make plum jam - video recipe

Store prepared plum jam in the basement at a temperature of + 2 ° ... + 8 ° С for two years. You can also leave the treat in the cupboard at room temperature out of direct sunlight. In this case, the shelf life will be reduced to 1 year. In any of the proposed options, you can add mint leaves, nuts, star anise, cloves, cinnamon or vanilla to taste.

Many housewives make preparations from berries and fruits in the summer. One of the varieties of such blanks is pitted plum jam. It is used as a dessert at any time of the year, but it is especially appreciated in winter.

Jam is made from different varieties of plums, and in each case, a fragrant and delicate dessert is obtained. And the color of the treat can vary from amber to maroon or deep purple.

Since there are many varieties of plums, there are a huge number of preservation recipes. Five-minute jam, plum slices, and plum platter are very popular. And what unites these recipes is that each cooking method gives a tasty and healthy product.

In order for plum jam to turn out to be truly tasty, beautiful, fragrant and stored for a long time, it is important to properly prepare the fruits.

1. When choosing plums for jam, give preference to fruits of the same degree of maturity. The flesh should be firm and the pit should be easy to separate.
2. It is better not to use overripe plums for jam, they are suitable for cooking jams or jam.
3. Be sure to remove broken and spoiled fruits. One such plum can ruin the entire workpiece.
4. It is not recommended to use plums affected by pests, diseases, wormholes in harvesting.
5. You can cook jam from different varieties of plums. The most common and commonly used varieties are Hungarian and Renklod. Very tasty and fragrant jam is obtained from plums of the Kabardinka, Prunes, Honey variety.
6. It is better not to remove the peel from the plums, as it contains the maximum amount of useful substances. But if you want to get a more delicate dessert with a beautiful amber color, then in this case you should remove the peel.
7. Before starting work, the plums are supposed to be washed thoroughly. If the fruits are grown on their site, then it is enough to rinse them under running water.

Note: Plums need to be washed only with cold water, as hot softens the fruit.

If the plum is bought on the market or in a store, then it should be washed in a special way, as some fruits are treated with special means for long-term storage. And so that harmful chemical compounds do not enter the body, we suggest preparing a solution of 1 liter. water and 1 tsp. soda.

Put all fruits in a bowl with this solution for 1 minute, then rinse well with water. Baking soda helps get rid of preservatives on the surface.

Harmful plaque is perfectly removed when blanching fruits.

Seedless plum jam simple recipe with step by step photo

We offer to prepare fragrant jam from Kabardinka plum variety. The dessert tastes moderately sweet, not cloying, with a slight pleasant sourness. To make jam, we use the method of repeated boiling so that the syrup turns out to be transparent, and the fruits are whole and not boiled.

Ingredients:

800 gr. Plum Kabardinka pitted and 800 gr. Sahara

Cooking:

The cooled jam is laid out in dry sterilized jars and closed with lids and sent to the cellar or to a cool place.

Jam from plums without peel and stones

Delicious plum jam can be made from Prunes. Due to the removal of the skin from the fruit, the jam is very tender with a beautiful amber color. And the consistency of the dessert is a bit like jam or jelly.

Ingredients:

500 gr. fresh pitted prunes and the same amount of sugar.

Cooking:

1. Rinse fruits under running water.
2. Remove skin from fruits. To do this, put the prunes in boiling water for 30 seconds, and then transfer to a container of cold water. The peel can be easily removed with a knife.
3. Cut each plum in half to remove the pits. Then cut into slices and spread in a container for cooking. After falling asleep with sugar.
4. Without waiting for the release of juice, put the prepared mass on the stove over a very slow fire. When the sugar dissolves a little, increase the heat and let the fruit mass boil.
5. Then the fire is again reduced to medium, the prunes are boiled for 5-7 minutes and removed from the stove.

Hot jam is poured into sterilized jars, closed with airtight lids, turned upside down and cooled under a blanket. After that, the jam can be sent for storage.

We offer to prepare jam from plums of the Prunes variety according to the five-minute recipe. It is better to choose fruits that are not large, preferably of the same size, so that the plums have time to boil during the cooking process.

Ingredients:

• Pitted prunes - 500 gr
• Sugar - 600 gr
• Water - 100 ml

Cooking:

Then pour the hot jam into clean, dry jars and roll up the lids. Turn jars upside down and cool under a blanket.

Assorted jam

The combination of different varieties of plums gives an amazing result. The jam turns out to be thick, rich with a bright burgundy hue and very pleasant in taste. It can be served with tea or used as a filling in homemade cakes.

Ingredients:

• Plum Kabardinka pitted - 300 gr
• Pitted honey plum - 300 gr
• Pitted prunes - 300 gr
• Sugar sand - 900 gr

Cooking:

For jam, it is best to take plums, which have a dense pulp and an easily detachable stone.

1. Wash the fruits, cut into halves and remove the seeds.
2. Cut the resulting halves into 4-6 longitudinal slices (depending on the size of the fruit) and put in a bowl for cooking.
3. Cover the plums with sugar and, after separating the juice, put on fire.
4. Bring to a boil, cook for 5 minutes, remove from heat and let the jam brew for 6-8 hours so that the plums are well saturated with syrup.
5. Heat the cooled fruit mass again to a boil, reduce heat and finally boil for 10 minutes.
6. The plums should become translucent and the syrup should thicken slightly.

Pack the completely cooled jam in clean glass jars and tighten with iron lids.

Apple and plum jam is a wonderful treat for the whole family. It has a pleasant sweet and sour taste. And it's easy and simple to prepare.

Ingredients:

• Plum kabardinka - 500 gr
• Apples - 500 gr
• Sugar 1 kg
• Water - 100 gr

Cooking:

1. Wash fruit thoroughly under running water.
2. Peel plums from cuttings, stones and cut into large slices
3. Remove the skin from the apples, remove the seeds and cut into large slices.
4. Place fruit in a bowl.
5. Then prepare the syrup in another bowl. Add sugar to boiling water in small portions and stir gently. Cook until sugar is completely dissolved.
6. Pour the finished sugar syrup into a container with fruit, bring to a boil and cook for 5 minutes, removing the foam.
7. Remove the container from the stove and leave to cool for 4-5 hours.
8. Then we return the basin to the stove, let it boil, cook for seven minutes.

Pour the finished cooled jam from plums and apples into sterilized jars and twist the lids.

Apricot, plum and nectarine jam - recipe with step by step photo

An unusual combination of plum and apricot nectarine in one jam will appeal to lovers of original desserts.

The jam is prepared in the same way as plum platter.

Ingredients:

• Small nectarines - 300 gr
• Plum kabardinka - 300 gr
• Apricots - 300 gr
• Sugar - 900 gr

Cooking:

The completely cooled jam is laid out in sterile jars and closed with airtight lids.

Making jam from plums is easy. But in order to make it tastier, you need to know certain subtleties. Each housewife has her own secrets suitable for her favorite recipes. But there are also general recommendations that it is desirable to follow:

• The amount of sugar added to the dessert depends on the variety of plums. It can be added to sweet varieties less than indicated in the recipe. And for sour, on the contrary, increase.
• When cooking jam, do not put the container with the ingredients on a strong fire. This may cause the dessert to burn. Therefore, the mixture must be heated slowly.
• The fruit mass should be stirred periodically so that the sugar at the bottom is evenly dissolved.
• Be sure to remove the resulting foam. This will ensure a long shelf life of the jam.
• The readiness of the product can be determined by the consistency of the syrup. A drop of it should be placed on a plate. At the finished jam, the syrup should not spread.
• Jars and lids must be thoroughly washed with baking soda and then sterilized. Pour the jam into dry jars, as a drop of water is enough to ferment or mold the delicacy.
• Before you put the jam in the cellar, you need to cool it. To cool, the jam jars are turned upside down and left for about 12 hours. After that, you can put it in a cold place.

Using the above plum jam recipes as a sample, each housewife will be able to create her own original blanks based on the capabilities, habits and tastes of her family.

Good luck preparing!

Fragrant tasty plum jam is an indispensable preparation for the winter: simple with or without seeds, 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 goes well with 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.

We divide each plum into two equal halves, after tearing off the tails, we also remove the seeds.

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, on the eve we weigh the total number of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. We mix the entire contents of the saucepan, leave it completely alone for 2.5-3 hours, so that the plum and orange give up 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 upside 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 a photo. In addition, we will cook a 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 an original and very tasty dessert. Bright plum sourness and chocolate flavor are just 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, it is better to add cocoa 5-10 minutes after the jam boils, when you remove most of the 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 must be thoroughly washed with baking soda, rinsed. Then sterilize in any way available to you. Direct sterilization of containers should be done shortly before the end of jam cooking, 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 plum jam recipe 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 the necessary ingredients for making plum jam and put it 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 hot jam into sterilized jars (possible 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 (pouring water 1 cm high on the bottom of the jar and turning 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 incredibly beautiful color and will be pleasant not only to eat, but also to put on the festive table in the form of a dessert, it turns out to be 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 easiest and fastest way, which will 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!

Plum jam - a delicacy "with a bang"! It is difficult to keep a garden plum fresh for the winter, but you can cook healthy jam from it. Its pulp contains a lot of vitamin P (rutin), which strengthens the walls of blood vessels and normalizes blood pressure. This substance gives the plum a purple hue. Vitamin C, the main ally in the fight against colds, is completely preserved in boiled plums, and rutin enhances its effect. In addition to all this, potassium in the plum helps to remove excess water from the body, fights against kidney diseases. It turns out that not just plum jam is cooked at home, but real plum medicine!
We will make jam from pitted plum halves so that whole pieces of fruit remain in the syrup. So the delicacy looks more appetizing, it makes an excellent filling for sweet pies. How to cook plums so that the pieces do not boil? I want it not to be jam, but jam from whole pieces in sweet syrup! There is a small and very simple recipe: you do not need to boil the fruit for a long time. It is better to do this in several passes. This jam is called a five-minute. Why? Because plums are boiled for no more than 5 minutes, so they retain their shape. To cook seedless jam, you need to choose the appropriate varieties of plums, in which the stone is easily separated from the pulp. Whole plum jam is cooked in a slightly different way. Let's get acquainted with a delicious, incredibly healthy and surprisingly simple recipe for plum jam for the winter!

Ingredients:

• 2 kg plums (prunes, Hungarian, izumerik);
• 1.2 kg of sugar;
• 1 st. water.

A simple recipe for plum jam for the winter.

1. Separate the washed plums from the stalks, cut in half and remove the seeds. We select only ripe plums without any damage.

2. Fold the halves of pitted plums into a deep saucepan or basin. The choice of dishes for cooking jam must be approached thoroughly. Enameled pans are not suitable for this purpose, because jam can burn in them and the whole dessert for the winter will be spoiled. Our grandmothers cooked jam in huge copper basins (as in my step-by-step photo), and now housewives mostly use stainless steel pans or with a special non-stick coating.

3. We fall asleep with sugar. Before you put the plums on the stove, give them time to soak in sugar and let the juice flow. To make the taste richer, you can add a pinch of citric acid or cinnamon to the jam. But this is not necessary, plum jam and so it turns out fragrant.

4. Mix gently so as not to damage the shape of the plums. Pour 1 glass of water into the basin.

5. How to cook plums? We will do this in several stages. We put the basin on the stove, bring to a boil and immediately turn it off. You do not need to digest the halves, they can fall apart, but we need whole and elastic pieces. Turn off the stove and let the fruit cool completely. Now they will need time to thoroughly soak in sugar syrup.

As you can see in the photo, after the first cooking, the plums remained whole. But it may be that they will start to fall apart, even if you do everything according to the rules and quickly removed the jam from the fire. This may be solely due to the wrong variety of plums, they are easy to confuse. But don’t be discouraged, because in this case you can cook a delicious plum jam for the winter, the recipe of which is on the link.

6. We return to the cooled jam after 6-12 hours. Bring to a boil again and boil for a little less than a minute, then turn off the stove. If foam forms, then carefully remove it so that the jam rolled up in a jar does not ferment.

7. And again we cool the plum jam.

8. Boil a little again.

9. And cool again. Already got a syrup of saturated color. The procedure must be repeated until the pieces of plums are saturated with syrup. They should wrinkle a little, and the juice will thicken.

10. Bring to a boil for the last time.

11. Pour hot plum jam into pre-sterilized dry and hot jars. If the containers are not processed, the jam may ferment and deteriorate. See how to sterilize jars and lids.

12. We roll up the plum delicacy with sterilized lids, let it cool for a day and hide it in the closet until the onset of cold weather. If you do not want to wait, then cover the jam with parchment and eat immediately. Jam is served with tea, cocoa, with hot milk, it makes a delicious filling for sweet pies and pancakes. And plum juice from jam resembles a topping in its consistency, so it can easily decorate desserts and ice cream.

Fragrant and healthy plum jam for the winter is ready. Bon appetit!