Seedless plum jam is a classic recipe. Plum jam. Video on how to make plum jam at home

Pitted, the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without any extra effort. There is a universal cooking method that is suitable for both the stove and multicookers, without which a rare kitchen can do these days.

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

Plums in own juice

This jam is more like a thick syrup with pieces of berries. In terms of taste, it is in no way inferior to any other. Making plum jam according to this recipe will not cause difficulties even for those who have never rolled jars for the winter before.

You will need:

Ripe dark plums (1-1.5 kg);

Sugar (300-450 g).

There is no water in the recipe at all, you do not need to add it. Bones are taken out of the plums, halves of the fruit are placed in a deep saucepan. Everything is topped with sugar. Seedless plum jam, the recipe of which involves infusion, turns out to be especially tasty and fragrant. Fruits are left sprinkled with sugar for a while so that they give juice. The term depends on how ripe the plums were taken. After the juice has appeared, the pan can be put on the stove to bring the contents to a boil. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to violate the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, boiling, boiling, boiling. The finished jam is closed in heated sterilized jars.

The simplest recipe for sweet jam

The principle of preparation does not differ from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter, made in this way, turns out to be rich, sweet and does not get candied for a long time if the jars were well sterilized. It must be stored in a cool place. The maximum storage period is 2 years. After this time, there is a risk that the jam will become just sweet, losing all its useful properties.

Jam from sour varieties of plums

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

For multicooker

The number of ingredients is selected individually, taking into account the volume of the bowl of the device. For 1 kilogram of plums, 1 kilogram of sugar is required. Fruit does not need to be soaked. They are thoroughly washed, pitted, skinned. It is not difficult to do this: plums are scalded with boiling water, then the skin is removed. Halves of plums are laid in an even layer in a bowl, sprinkled with sugar, fruits are again laid out on it until the slow cooker is full. Plum jam, cooked at home not on the stove, has a special aroma and softness. The consistency is more like a very delicate jam. The program is set to "Extinguishing". How much 1 hour is enough at a power of 750-800 watts. After preparation, the jam is closed in jars or eaten immediately. Any varieties of plums are suitable, but sour ones should be cooked longer - 1.5 hours. Sugar is added to taste.

A way for those who like to tinker

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

Elastic plums (1 kilogram);

Sugar (1.4 kilograms);

Boiled water (1.5 cups of 200 ml).

Plum jam for the winter used to be prepared in this way. Its taste has been familiar to many since childhood, although it takes a little tinkering. Fruits are pitted, laid in a separate bowl. Sugar is mixed with water, the syrup is simmered over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. The syrup is not cooled, but immediately poured into plums. It is necessary to insist them in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, plums are again poured over them for several hours. After such preparation, the jam is put on the stove. You need to cook it over low heat, stirring, removing the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are closed in jars in the same way as any other homemade preparation.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How much to cook plum jam in this case? The same - 1 hour. To check how well it has boiled down, you can put a drop of syrup on a plate. If the drop has not flowed and has not spread over the surface, then the jam is completely ready for twisting. It is not necessary to cool it down.

Combined recipe

Jam with plums and oranges is very interesting in taste. It will require:

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

Sugar (1.5 kilograms for the entire cooking);

Zest of 5 oranges.

Plums are poured with sugar (the pits are removed beforehand), left for several hours until the juice stands out. At this time, candied fruits are made from orange peel. That is, caramelize the skin over low heat with sugar. Plum with juice is placed on the stove. After the first boil, the fire is reduced to a minimum. Candied oranges are passed through a meat grinder, added to fruits with syrup. You need to cook until cooked, on average 1-1.5 hours over low heat. Ready jam is closed in jars. The combination of oranges and plums gives an indescribable aroma and taste to the workpiece.

How to close jam for the winter

To prevent the blanks from spoiling, you need to properly close them for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, doused with boiled water from the inside, and dried. The latter is very important: pitted plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid mold or fungus. Banks are kept over the steam until all the droplets dry out. Lids are sterilized in boiling water for 10-15 minutes. Jam is placed in jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids to choose from: plastic or metal. The latter are twisted with a special machine.

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.

The beginning of autumn is the time when delicious and fragrant plums ripen. Fresh fruits are not stored for so long, but they make amazing jam. Such a product is not only tasty, but also useful. The plum contains a lot of routine that maintains vascular tone. Its fruits have a laxative effect, and the minerals included in it help improve metabolic processes, get rid of stress faster and recover from a cold. It is better that the jam is pitted, it is much more pleasant to eat it in this form.

To make pitted plum jam, the fruits must be ripe, fleshy, but not too soft. First, the plums must be sorted out and wormy, dented, rotten specimens should be discarded. Next, the selected fruits are washed in a colander under the tap and the remaining stalks are cut off from them. Each cream must be cut into two parts and the stone removed.

Now you can start cooking fragrant jam. You will also definitely need granulated sugar. The rest of the ingredients are selected according to the recipe. Containers and lids must be sterilized. It is better to take glass jars of a small volume - up to 500 g. It is good if they are convex, curly. In such a jar, it would be appropriate to serve jam to the table without transferring it to another dish.

The best pitted plum jam recipes

There are a great many recipes for plum jam. You can make it in haste without spending a lot of time using simplified technology. If you want to surprise guests with an exquisite dessert in the future, unusual ingredients are added. Try to cook several types of pitted plum jam at once, one of them will definitely become your favorite.

Since the five-minute jam is cooked for a minimum amount of time, nylon lids will not work, you need to use metal ones, you can use screw ones. The list of ingredients for this recipe is quite concise. You will need:

• 1 kg plums;
• 1 kg of sugar.

Prepared plum halves are put in a deep bowl and covered with sugar. Gently mix the ingredients so that the sugar is evenly distributed. Now the plums must stand in order for the juice to stand out from them, and the sand to melt. This process will take several hours, depending on the juiciness of the fruit and the air temperature in the house.

When the plums literally float in their own juice, you can start cooking for five minutes. The contents of the bowl are transferred to a saucepan and put on low heat. Soon, an abundant foam will begin to form, which must be removed. From the moment of boiling, the jam should be cooked for 10 minutes, it should be stirred during the cooking process. After this time, the delicacy is poured into jars, closed with lids, turned over and wrapped.

On a note! The advantages of this recipe include the speed and ease of preparation. Plum slices remain intact in the jar, and the syrup acquires a rich ruby ​​​​color. In addition, in such a jam, the maximum benefit is preserved.

Seedless plum jam: video

The slow cooker has become an indispensable tool for many housewives today. This household appliance is also good because you can cook a very wide list of dishes in it. A slow cooker will also come in handy when you need to cook pitted plum jam.

It is enough to lay the ingredients in the bowl and after a specified time the product will be ready. This recipe will especially help out those who monitor their weight and try to eat less sweets. To make jam in a slow cooker, you will need half as much granulated sugar as according to the classic recipe. This method is also ideal for inexperienced housewives - the slow cooker will do everything for you.

Before making jam, prepare:

• 1 kg plums;
• 0.5 kg of sugar.

Washed and prepared berries are sprinkled with sand and left to let the juice out. If the plum tastes sour, you can add 1 more glass of granulated sugar. It is not necessary to wait long. As soon as the berries begin to release juice, send them to the multicooker bowl, mix with a wooden spatula and leave to cook. To prevent your jam from turning into jam, it is better not to close the lid.

On the control panel, select the "extinguishing" mode and set the timer for 20 minutes. When the specified time has passed, the jam must be mixed and cooked for another 20-30 minutes (the exact amount of time depends on the characteristics of the slow cooker). The finished dessert is left in the same bowl where it was prepared for 4-5 hours under the lid.

Advice! If you need a thicker syrup, you can add edible gelatin to the jam, previously dissolved in a small amount of warm water.

Rolled into sterilized jars, the workpiece can be stored at room temperature. If you plan to eat the treat soon, cover it with parchment paper and refrigerate.

Plum jam in a slow cooker: video

Although the original recipe calls for walnuts, you can substitute hazelnuts or mixed nuts. Plums must be hard varieties and not overripe, otherwise, instead of the intended dessert, you will get fruit and nut paste. For cooking you will need:

• 2 kg plums;
• 1.8 kg of sugar;
• 200 g of peeled nuts.

According to the plum recipe, it is recommended not only to divide in half, but also to cut into cubes. In the event that the berries are small, it is permissible to leave them in halves. Nuts should be soaked for 30 minutes in cool water. Some people make this jam in the form of stuffed plums. For such a dessert, the nuts need to be finely chopped with a knife.

On a note! You should not use a blender, otherwise the nut mass will turn into porridge.

It is better to cook jam in a pan with a thick bottom and walls, then there will be more chances that it will not burn. The berries are put in a bowl and let them boil a little, after which granulated sugar is added.

Next, the dessert should be boiled over low heat for 40 minutes, stirring constantly, and then add the prepared nuts to the pan. As soon as the mass boils, the fire is again reduced and cooking continues for another 20 minutes, not forgetting to stir. The finished dessert is immediately poured into sterilized jars and closed with metal lids. It is not necessary to turn the container.

Advice! A cinnamon stick can give an additional flavor to such a jam. It must be put in the pan shortly before the end of cooking.

Plum jam with nuts: video

According to the recipe that we want to offer you, jam is cooked very simply and does not require a lot of time at all. It can be cooked in between times, while doing something else. Since the berries are gradually soaked in syrup, the halves of the plums remain whole and translucent, while the syrup itself becomes quite thick, with a pleasant rich color. For this jam you will need:

• 1 kg plums;
• 1.3 kg of sugar;
• 100-150 g of water.

First, a syrup is made from water and granulated sugar. As soon as it thickens a little, prepared pitted plums are poured over them and left for several hours. In this time period, you can do other important things. After that, the jam is again put on fire, brought to a boil, boiled for 2-3 minutes and turned off again. The procedure should be repeated twice more, and the third time you need to bring the dessert to readiness. After that, the yummy is poured into sterile jars and rolled up.

Inventive hostesses are constantly improving classic recipes. After all, cooking is a real creative process, as a result of which new masterpieces appear from time to time. One of these new products that managed to gain popularity was plum jam with the addition of cocoa.

In many families, this dessert fell in love and became the highlight of the winter table. The finished product is not cloying, with unexpected flavor accents. To make this jam, you will need:

• 2 kg plums;
• 1 kg of sugar;
• 40 g cocoa powder;
• 10 g vanillin.

Pieces of plums fall asleep with half the amount of sugar and wait until a lot of juice stands out. After that, the remaining granulated sugar, vanillin and cocoa are added. The contents of the pan are mixed, put on fire, brought to a boil, reduce the flame and cook with constant stirring for 50-60 minutes.

On a note! You need to mix the jam very carefully, trying not to crush the slices of berries. Then the dessert will be not only tasty, but also beautiful in appearance.

The finished product is poured into prepared jars and hermetically sealed. It is better that the jam cools slowly, for this it is wrapped.

This delicate dessert goes well with pastries, it can be added to ice cream, eaten with cheesecakes and pancakes. Once you cook this jam once and it will become a frequent guest on your table. The recipe is not particularly difficult, the main thing is to choose the right ingredients.

Plums of blue and red varieties are best combined with chocolate. You can take the chocolate that you prefer, it can be both bitter and milky. The difference between them is the amount of sugar. As an experiment, it is permissible to use both types of chocolate at the same time. In order to prepare such a yummy, you need to fall in advance:

• 1 kg plums;
• 600-700 g of granulated sugar;
• 100 gram chocolate bar.

Pitted berries are cut into small cubes and put in a saucepan. That's where the sugar goes. The mixture is cooked for about 30 minutes with constant stirring. The emerging foam must be removed. When the syrup acquires a ruby ​​hue, you can add chocolate, which is previously broken into slices. If you want a richer chocolate flavor, you can increase the amount of this ingredient.

Continue stirring the dessert until it boils. The chocolate should be completely melted by this time. Opened, such a delicacy is stored for no more than a month in the refrigerator. If the jars are sealed tightly and lowered into the cellar, the jam can be preserved through the winter if you do not eat it before.

It turns out very tasty jam from yellow plums - cherry plums. Grape berries help to make the taste even more refined. This dessert captures the flavors and colors of summer, while being prepared quite simply. To create a treat you will need:

• 1 kg of yellow plum;
• 1 kg of grapes;
• 2 kg of sugar.

Cherry plum is pre-cut into slices. You will need to get the seeds from the grapes, but it is better to use sultana varieties without seeds. After that, the berries are mixed and covered with sugar. As soon as the plums and grapes start up the juice, the mass is transferred to a saucepan and put on fire. As soon as the jam boils, you need to remove the foam and immediately turn off the flame.

After the fruits in the syrup have cooled, the procedure is repeated. The boiled dessert is kept on fire for 5-10 minutes, after which it is poured into jars and rolled up. You can store such a blank on an insulated loggia or in the basement. In winter, it is very pleasant to drink tea with this delicious jam, or take one jar with you when visiting.

In addition to the proposed recipes, there are many others. When cooking plum jam, you can add lemon, orange, apples, mint, cardamom. Try new combinations and you may be able to create another popular recipe that other housewives will share with each other.

Making pitted plum jam for the winter is not difficult at all. There are very simple recipes for this delicacy, which include only plums and sugar. But there are more complex options, jam can be prepared with the addition of citrus fruits, apples, nuts. Here are some proven cooking recipes.

You can cook jam from different types of plums. The most suitable variety is Hungarian (eel). The fruits of this variety have a dense, sweet with a slight sour pulp. An important advantage is that the bone is easily separated.

Before cooking jam, you need to sort out the prepared fruits, discarding those that have begun to deteriorate and are wormy. Then the plums need to be washed and cut into halves, removing the seeds.

You can make jam with or without water. In the first case, syrup is boiled, with which plums are poured. If the jam is cooked without adding water, then the halves of the plums are covered with sugar and left for several hours so that the plums give juice.

The jam is made in three steps. During the first and second cooking, it is necessary to boil the jam for 10 minutes. The third time you need to bring the jam to readiness. To determine the readiness, it is necessary to drop the syrup on a cold saucer. If the drop does not spread, then cooking can be stopped.

Pour the jam into sterile jars. If the jam is cooked with a large amount of sugar (1 to 1 or more), then it can be cooked without sterilization and covered with plastic lids. If little sugar was used or five-minute jam was cooked, then it is necessary to close the jars hermetically.

Interesting facts: Plums are widely used in cooking. They are used not only for cooking jam, but also for cooking many other dishes. Plum goes well with cereals, cottage cheese. In addition, plums can be combined with vegetables and added to stews.

Pitted plum jam for the winter five minutes

If you do not have time, then jam, which is called five minutes, will help you out. It is best to cook it from eel plum.

• 2 kg plums;
• 1 kg of sugar.

We sort out the plum, wash it and cut it into halves, removing the seeds. Then sprinkle the plums with sugar and leave overnight. During this time, the plums will give a sweet juice, which forms a syrup with sugar.

We put the dishes with jam on the fire and cook for exactly five minutes from the moment of boiling, without reducing the degree of heating. Then pour the jam into jars, cover with plastic lids and store in the refrigerator.

Advice! If you plan to store such jam in a pantry or in a kitchen cabinet, that is, at room temperature, then you need to increase the sugar rate (the ratio of sugar and fruit should be 1 to 1), or pour boiling jam into sterilized jars. After pouring the jam, it must be hermetically sealed.

A simple recipe for thick plum jam

Let's start learning how to make plum jam using a simple recipe. To make a thick jam, we will not add water to it. There are only two ingredients in the jam - plums and sugar.

• 1 kg plums;
• 800 gr. granulated sugar.

We sort out plums, rejecting poor-quality fruits. Plums for cooking jam should be dense, overripe and very soft specimens will not work.

Rinse the plums and let them dry. Then, using a sharp knife, remove the bones. We cut the fruit in half, running a knife along the groove, then we divide the fruit and discard the seeds. We cut each half into 4-6 more parts, depending on the size.

Read also: Fried peppers for the winter - 5 recipes

We spread the prepared fruits in a bowl for cooking jam, sprinkling fruits with sugar. We leave to stand for 4-6 hours. It is convenient to leave the plum overnight. We do not add water, the plum will give a sufficient amount of juice.

We put the dishes with jam on the fire, stirring, bring to a boil, remove the foam. Then turn off the heat and let the jam stand for at least 6 hours. Then again put the jam on the fire and bring to a boil. Boil for 10 minutes. Turn off, let it brew for 6 hours. Then cook for the third time, this time bringing the jam to readiness.

Pour hot jam into sterilized jars, close with metal lids hermetically.

Yellow plum jam

Yellow plum jam is no less tasty.

• 1 kg of sugar;
• 1 kg of yellow plum.

We wash the plum well, cut it in half, taking out the seeds. We put the prepared fruits in a basin or pan for cooking jam. Sprinkle plums with sugar. Let stand for a few hours so that the plums have time to give juice.

Bring the mass to a boil and boil for five minutes, removing the foam. Then turn off the heat and leave the jam for 6-8 hours. Then cook again, boil this time for 10 minutes. After the second cooking, you need to let the jam settle again for 6-8 hours. For the third time, cook the jam until tender, dividing the sample by a drop of syrup. Syrup, which was dropped on a saucer, should not spread.

Pour the finished jam into sterilized jars and cover with a boiled tin lid. Seal hermetically.

Jam with gelatin

You can make plum jam, overripe soft plums are perfect for making it. And to make the jam thick, you need to use gelatin

• 1 kg of plum, already peeled;
• 600 gr. plums;
• 6 tablespoons of lemon juice;
• 15 gr. gelatin;
• 1 teaspoon butter.

We wash the plums, free from stones and divide each half into several parts. Pour into plums 300 gr. sugar, add lemon juice, mix vigorously. Let the jam rest for 10-15 minutes.

In the meantime, start preparing gelatin, pour it into a glass and fill it with cold water.

Plums, after 10 minutes, remove, leave the jam at room temperature for 2 or 3 hours. Then we put it back on the fire and carefully knead the fruits, turning them into puree. Pour the remaining sugar, bring to a boil and reduce the heat. Boil the jam until the drop of syrup on the saucer stops spreading.

We heat the gelatin until it dissolves completely. Pour the gelatin into the boiled jam, stir vigorously. Continuing to mix, put the butter and mix thoroughly again. Pour into sterile jars, seal tightly.

Preparing jam in a slow cooker with cocoa

Almost any kind of jam can be cooked in a slow cooker. Here is one of the recipe options for chocolate-flavored jam.

• 2.5 kg plums;
• 1.5 kg of sugar;
• 5 tablespoons of cocoa;
• 20 gr. vanilla sugar.

We sort, wash the plums. Cutting each fruit in half, remove the seeds. We put the prepared fruits in a bowl, turn it on. We add half the norm of sugar (in our example, 0.5 kg of sugar must be taken for 1 kg of plums). We leave the dishes with the stove turned off overnight so that the plums give a sufficient amount of juice.

The remaining sugar is mixed with vanilla, as well as with cocoa powder. Add the prepared masses, mix lightly. Turn on the "Jam" or "Extinguishing" mode. Then we pour the resulting mass into sterile jars, cork with tin lids.

Delicious jam with oranges

The jam made with orange is very tasty. The recipe is very simple:

• 1 kg plums;
• 1 kg of sugar;
• 1 orange.

Wash the plum well, remove the seeds, cutting the fruit into halves. Carefully remove the zest from the orange with a grater. Then we clean the orange, remove the partitions between the slices, and cut the pulp itself into small pieces.

Read also: Pickle for the winter in jars - 8 best recipes

We shift the plum into the dishes in which we will cook, put the pulp of the orange and its zest there. We put the mass on the stove and cook for 10 minutes, stirring and removing the foam. Then turn off the fire, and let the jam brew for 6-8 hours.

Then again put the jam on the fire and cook for 15 minutes from the moment of boiling. Wash and sterilize jars and lids. Pour the hot jam into sterile jars and close them hermetically. Ready!

Plum jam with walnuts

Exquisite taste has jam, cooked with walnuts.

• 1 kg plums
• 750 kg of sugar;
• 200 ml of boiled cold water;
• 100 gr. walnuts.

We wash the plums, peel them from the stones, dry them. We clean the walnuts from the shell, dry them in a dry frying pan or in the oven. Let the nuts cool and chop with a knife to make small pieces.

Then we begin to spread the plum with sugar in a small saucepan or basin. Cook at a slow boil for 20 minutes, if you count the time from the moment of boiling. Then add the peeled nuts and continue cooking for another five minutes. Then pour the hot jam into sterilized jars and immediately seal them tightly with lids.

Recipe with cinnamon and mint

Fragrant with a hint of spices, jam with cinnamon and mint is obtained.

• 1 kg plums;
• 0.5-1 kg of sugar (depending on the desire of the patient, and the degree of fruit acidity);
• 1 sprig of mint;
• 0.3 teaspoon ground cinnamon.

Thoroughly wash the plum, cut in half. We spread it in a bowl for cooking jam, sprinkling fruit with sugar. Sprinkle the remaining sugar on top of the plum. Leave for a few hours to infuse. In the process of infusion, the fruits of the plum will give juice that will soak the sugar.

We put the pan on a medium or even on a small fire and, gradually warming the jam to a boil. Boil for 7-10 minutes. Then remove the basin from the heat and leave for 8 hours. We repeat the cooking procedure 2-4 more times, depending on how juicy your plum was. At the last cooking, add ground cinnamon and mint leaves, finely chopped. Pour the finished jam into sterile jars, seal hermetically.

With lemon

Another delicious jam option is made with lemon.

• 1.5 kg plums;
• 1.5 kg of sugar;
• 2/3 cup of water;
• 0.5 lemon (only juice is required).

Wash all fruits well. Then we take out the seeds from the plums. We spread the halves of the plums in a bowl intended for cooking jam. Add water and lemon juice. We put the jam on medium or even on a small fire.

Keep until boiling, then boil for 5-7 minutes. We repeat this operation two or three times. We pack the finished jam in sterile jars and seal hermetically.

Blackthorn plum jam

The blackthorn is a wild variety of plum, so it is less whimsical to care for and grows well in household plots, giving high yields. The fruits are small and have a tart taste. It is recommended to collect the turn after the first earnings. You can cook jam from blackthorn plums in the same way as from ordinary plums, only you need to put more sugar, since the blackthorn is quite sour.

• 1.7 blackthorn plums, pitted;
• 1.8 granulated sugar;
• 90 ml of water.

The most difficult thing in the preparation of this jam is the extraction of seeds, since the fruits are small. The fruits must first be washed and dried a little, after which you can proceed to extract the seeds.

Peeled plums are placed in a bowl for cooking jam and covered with sugar. Leave for a few hours for the juice to appear. After that, you need to add water and put the jam on the fire. We will cook jam in two steps. During the cooking process, you need to periodically stir the jam.

Plum jam is very popular during the harvest period. Each housewife tries to stock up on fruit for a long time. This is not surprising, since the plum contains a lot of beneficial enzymes. Thanks to regular use, the vascular system is strengthened, the activity of the gastrointestinal tract and the heart is improved, and blood pressure is stabilized. Plum removes excess salt from the body, fights anemia, improves mood. Consider the most popular recipes for treats.

Plum jam: the subtleties of cooking

1. If the plum has a tough skin, send the fruit to a saucepan and blanch for two minutes. Next, place the fruit in ice water. Such a move will prevent cracking of the fruit during heat treatment.
2. Choose the right raw materials for cooking treats. Varieties in which the pulp is easily separated from the stone are considered optimal, as a result of which the latter is quickly removed.
3. If you are making a treat from small specimens, leave them uncut. To keep the fruits in shape, send them for 3-5 minutes in a soda solution, then rinse.
4. Whole plums should not have wormholes, bruises or cracks. For better impregnation, pierce each fruit with a toothpick. So the syrup will quickly penetrate into the cavity and sweeten the pulp.
5. If the jam is made from plum halves, remove the stalk and inspect the inside of the fruit. If necessary, scrape off the black spots from the stone with a knife.

Plum jam: a classic recipe

• granulated sugar - 1.1 kg.
• plum - 1.2 kg.
• table water - 120 ml.

1. Choose moderately ripe fruits, the plum should not be overripe. Throw the raw material into the sink, rinse well, remove the whitish coating. Carefully cut the plum into 2 parts, remove the stone. Rinse the pulp again.
2. Take a cooking pot, throw fruits into it, sprinkle with sugar and stir. Add water, send a heat-resistant container to the stove and cook until boiling. Stir constantly to dissolve the sugar.
3. When this happens, turn off the burner, leave the treat for 3 hours. During this time, the fruit will release juice. Then repeat the heat treatment for 7 minutes.
4. After this period, remove the container from the heat, leave for 8 hours. Finally, bring the composition to a boil, cook for 10 minutes after the start of boiling. Cool again, pour into jars and seal with tin.

Plum jam in the oven

• granulated sugar - 2.4 kg.
• plum - 2.2 kg.
• table water - 130 gr.

1. Rinse the plums under the tap, let the liquid drain, then dry each fruit with a towel. Make sure there is no whitish coating. Halve the specimens, pull out the bones.
2. Prepare a clean and dry baking sheet, place the plum cut side up in it. Pour the contents with water, sprinkle with sugar. Send the baking sheet to an unheated oven, set the temperature to 190-200 degrees.
3. Simmer the berry for half an hour, stir occasionally. During this time, the plum will let the juice in which the sugar dissolves. Pour the finished composition into sterilized containers or serve after cooling.

• ginger root - 2-3 cm.
• drinking water - 60 ml.
• granulated sugar - 775 gr.
• plum - 0.9-0.95 kg.

1. First, sort through the fruits, excluding all wormy, green, crushed ones. Rinse, put in a colander and let the water drain. When the plum dries, cut it in half, remove the seeds.
2. Fill the multicooker bowl with 60 ml. water, send the fruits inside. Turn on the "Fry" function for 7 minutes. Close the lid and wait for the program to finish.
3. During this time, the plum will soften. Now grind the ingredients to a puree state using a blender or a sieve.
4. Rinse the ginger, peel it, grate it. Stir in plums. Add granulated sugar. Turn on the “Steam cooking” function, cook in a closed slow cooker for a third of an hour.
5. When the contents begin to boil, remove the foam and open the dishes. Stir the ingredients constantly while waiting for the timer to turn off. Next, sterilize the container, pack the treat in warm containers.

Frozen plum jam with raisins

• hazelnut or walnut - 225-230 gr.
• freshly ground cinnamon - 3 pinches
• fresh-frozen plum - 1.1 kg.
• granulated sugar - 940 gr.
• large pitted raisins - 100 gr.

1. Defrost plums without using the microwave or hot water. Rinse the berry under the tap, remove the seeds. Wash the raisins, soak them in warm water for 25 minutes, then drain the liquid.
2. Now fry the walnut (hazelnut) in a dry frying pan without oil, heat treatment lasts 7-8 minutes. Cool, peel off the husk. Combine granulated sugar, raisins and plums in one basin, sprinkle with cinnamon.
3. Put the contents to boil, wait for the particles to dissolve. When the syrup becomes homogeneous, add crushed nuts. Cook the treat after boiling for 8 minutes.
4. Be sure to get rid of the foam. After the allotted time, remove the delicacy from the fire, leave for 7 hours. Carry out a second heat treatment, then cool the jam directly in the pan. Taste.

• water - 400 ml.
• granulated sugar - 1.2 kg.
• plum - 1 kg.

1. Choose a small plum for this recipe. Sorting, eliminating all bad instances. Rinse under tap, let dry.
2. Now start blanching. Pour plain water into a saucepan and bring to a boil. Put the plums in portions in a sieve, hold over the steam for 3-5 minutes.
3. After heat treatment, immediately send the fruits to cold water. Pierce the raw material with toothpicks, making 4-5 holes.
4. Prepare cooking utensils. Pour into it 400 ml. drinking water and add sugar. Simmer the contents until the granules are dissolved at low power, stir constantly.
5. When the sugar dissolves, place whole plums in the sweet base and let them sit for 6 hours to soak. If the plum is very small, immediately start cooking.
6. Put the enamel pan with the contents on the burner, cook for a third of an hour. Always make sure that the composition does not seethe too intensely. Don't forget to remove the foam.
7. After heat treatment, let the treat brew for 7-8 hours. Spend again languishing for 20 minutes, then let the delicacy cool. The last time the heat treatment lasts half an hour.
8. Next, let the jam come to room temperature, pack in dry, clean jars. Carry out capping with parchment or nylon, store in the cold.

Plum jam with cocoa

• vanillin - 7 gr.
• ripe plum (but not overripe) - 2 kg.
• cocoa powder - 90 gr.
• granulated sugar - 950 gr.

1. Elastic, moderately ripe specimens are suitable for preparing delicacies according to this recipe. Rinse them well to remove plaque. Leave to dry on towels, then cut open and discard the pit.
2. Sprinkle plums with sugar, keep for a day. During this time, the fruit will release juice. After the time has elapsed, sprinkle the composition with vanilla and cocoa powder, mix until there are no lumps.
3. Move the raw material into an enamel basin. Cook on low to medium power for 35-45 minutes. Stir constantly, remove foam. Prepare a container for twisting, pour the finished treat.

Plum jam with nuts and lemon

• walnut (almond, walnut or hazelnut) - 225 gr.
• soda - 6 gr.
• table water - 0.8 l.
• lemon - 1 pc.
• plum - 1 kg.
• vanillin - 8 gr.
• granulated sugar - 950 gr.

1. First, sort and rinse the plums. Then dry the fruit, prepare a solution of ordinary water and soda. Place fruits in it, hold for 3 minutes.
2. Drain the soda liquid, rinse the plum well. Let it dry on a sieve or towels. Remove the stone without cutting the fruit into 2 parts. You can use a skewer or pencil.
3. Roast whole, peeled nuts in a skillet without adding oil. After 7 minutes, cool, put 1 copy into a whole plum. Separately combine table water and sugar, cook a sweet base.
4. Let the syrup cool, then send the stuffed plum to it. Set the burner to a minimum, cook the jam in syrup for 15-20 minutes. Stir gently so that the nuts do not fall out.
5. After a specified period of time, add squeezed and filtered lemon juice, vanilla to the jam. Cook for another third of an hour until signs of density.
6. After cooking, remove the contents from the heat, cover the dishes with a towel, leave for 2-3 hours. Then package in sterile jars, seal with nylon or parchment.

• granulated sugar - 1.6-1.7 kg.
• apple (preferably sweet and sour) - 1.1 kg.
• citric acid - 4 gr.
• plum - 1 kg.
• table water - 120 ml.

1. Rinse the plum well, cut into equal sections to remove the stone. Rinse the apple, do not remove the skin, cut out the middle. Chop with "orange" slices, mix with plums.
2. Put all the fruits in a basin covered with enamel. Add ½ volume of granulated sugar. Combine the rest with table water and boil the syrup.
3. Pour plum with apple with sweet boiling base, mix. Let stand 2 hours, then boil the composition for 8 minutes. Constantly stir the contents and remove the foam.
4. Turn off the heat, let the treat cool for 6 hours. Repeat the heat treatment, increasing the time to 12 minutes. Cool down again.
5. Now you need to simmer the jam for the third time by adding citric acid. The hot delicacy is packaged in perfectly clean jars and immediately sealed with tin. After cooling upside down, remove the treat in the cold.

Plum jam with wine and almonds

• cardamom - 1 gr.
• almonds - 60 gr.
• wine (dry white) - 425 ml.
• granulated sugar - 2 kg.
• plum - 4.7 kg.
• chopped cinnamon - 4-5 gr.

1. Prepare the plum for further manipulations (washing, drying, removing the seeds). Place the fruit in an enamel basin and sprinkle with sugar. Let the mass brew for 11 hours.
2. After the allotted time, pour in the wine, add the crushed cardamom and cinnamon. Put the container on the burner, cook over low heat until thickened. Do not forget to remove the foam and mix the composition.
3. Approximately 10 minutes before the end of the languishing process, add the almonds fried in a dry frying pan. Pour the hot mass into clean containers, seal.

Plum jam with orange

• sugar sand - 550 gr.
• sweet and sour apple - 150 gr.
• orange - 150 gr.
• plum (preferably yellow) - 600 gr.
• whole cinnamon - 1 pod

1. Wash the plum, cut it into equal parts to make it easier to remove the stone. You can chop the fruit into slices, it all depends on personal preference. Sprinkle with sugar (300 gr.) And knead.
2. Rinse the citruses, remove the “butts”, chop the fruit with slices along with the zest. Eliminate the seeds, place the oranges on top of the plums. Add another 150 gr. Sahara.
3. Now prepare the apples, they must be washed, freed from the middle and chopped together with the peel. Add to the previous composition, season with the remaining sugar.
4. Turn on the fire to a minimum, cook the fruit for 1.5 hours. Stir to avoid burning. Now let the delicacy cool, repeat the one and a half hour languor. Cool down again.
5. Divide the mass into clean jars. Capping is carried out with parchment paper or nylon caps. Store in a cold place out of direct sunlight.

Take a look at popular recipes for treats with the addition of citrus fruits, apples, cocoa powder, ground cinnamon, vanillin. Plum jam is prepared in 2-3 stages. After each heat treatment, it is necessary to let the treat cool down, then send it to languish again. Thus, the fruits are evenly saturated with syrup and do not fall apart.

Video: how to make jam from plums