Yellow plum jam without sugar. Pitted plum jam. Plum jam in a slow cooker

Crispy toast with plum jam for breakfast. What could be more pleasant? The jelly-like mass does not flow and has the taste and aroma of fresh fruit. The consistency is homogeneous or with small boiled pieces. The color varies from sunny golden to dark chocolate, depending on the type of fruit. Making delicious, thick plum jam for the winter will not be difficult even for beginners in this matter.

What's good about plum jam?

The plum tree has a high yield: from 20 to 70 kg per season. To preserve the fruits for the winter, they are frozen, dried, and compotes, preserves and jams are made according to various recipes.

In frozen fruit, vitamins remain in maximum quantity. But it is more convenient to use jam as a filling for baked goods; it is thick and does not leak. For the same reason, jam is preferable to preserves; it holds its shape well and does not slip off pies and cakes.

Plums contain enough pectin to make jam from these fruits thick without the addition of gelatin or agar-agar.

How to make plum jam

This dessert is cooked in a wide, low container without a lid (basin). First over medium heat, then when it boils, over low heat. Be sure to stir frequently with a wooden spatula to prevent it from burning.

The longer you cook, the more liquid will evaporate and the jam will become thicker. But no more than 20-30 minutes, otherwise the color of the finished product will become dark, the aroma will be weak, and it will be destroyed most of vitamins

If foam appears during the cooking process, it should be skimmed off.

The amount of sugar depends on the sweetness of the fruit. If the plums are sour, then take 1 kg of sugar per 1 kg. If they are sweet without sourness, then 1.5-2 times less sugar is added than plums.

In the classic method of making jam, plums are first boiled until soft in a small amount of water, then covered with sugar and boiled until tender.
A simple cooking method involves mixing the fruits with sugar and boiling them. The boiling step in water is skipped.

To achieve a uniform consistency, the fruits are crushed with a blender or scrolled through a meat grinder. If you want jam without pieces of peel, then rub it through a sieve, but this is a very labor-intensive process.

The jam is ready if:

the cooled drop does not spread on the plate;
flows from the spoon in a wide, not thin stream.

If you don’t want to keep an eye on the cooking, a multicooker will come to the rescue. The crushed fruits are placed in a bowl, covered with sugar, and cooked for 30-40 minutes. That's all! You can use the “stewing”, “cooking”, “milk porridge” modes.

If you have a bread machine at home, you can prepare dessert in it in the “jam” or “jam” mode. The fruits do not need to be crushed; they will be crushed during the cooking process with a mixing spatula.

The jars in which we will seal the jam must be thoroughly washed with baking soda and sterilized (with steam, in the oven or in the microwave). Boil the lids before rolling.

Pour the finished jam hot. Leave the jars on the table until they cool, then put them in a cool place.

Additional Ingredients

Plums go well with apples, the jam acquires a delicate apple aroma and a thicker consistency.
Oranges will add a fresh citrus aroma and taste to a plum dessert.
Butter is added to create a buttercream flavor.
Chocolate will make plum jam unusual and appetizing.
Citric acid will add sourness and extend the shelf life of the product.

If desired, add cloves, cinnamon, ginger, vanilla to the plum jam. walnuts, almonds.

To guarantee a jelly mass, gelatin or pectin is added.

What fruits are suitable

For jam, plums need to be ripe or slightly unripe - they contain a lot of pectin. There is less of it in overripe fruits, and the dessert will turn out liquid.
Crushed plums will go into jam, but rotten and moldy plums should be removed.
The seeds are removed from the fruits using a knife or by hand if the fruits are soft. It is better to wear gloves, dark varieties can stain the skin of your hands.
If you want to make a plum dessert without the peel, remove it. The peel is easier to remove if the fruit is heated in the microwave until softened.

Subtleties and tricks of making delicious, thick plum jam

You need to weigh the fruit after removing the seeds.
If you do not add water to the jam, the cooking time will be shorter and more vitamins will be retained.
It is best to cook jam in a wide, shallow container, such as a basin. Enameled or stainless steel.
To make the jam thicken well, it is recommended to add sugar to the fruits, boiled until soft. To ensure that the plums are well boiled without water, they can be finely chopped or crushed in a blender.
The temperature of the finished jam is 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired level, cook the dessert for another 10 minutes, then pour into jars.
It is better to take jars with a volume of 0.5-1 liters. Be sure to rinse and sterilize both them and the lids well.

How to store plum jam

This product stores well in a cool, dark place. For example, in the basement or refrigerator.
Storage at room temperature is allowed, provided that the sun's rays do not fall on it.
The jam will keep for 1-2 years if poured into clean, sterilized jars and sealed tightly.

Plum jam recipes

Delicious, thick jam can be made from any type of plum: yellow, red, black. But in each case there are subtleties of the recipe, nuances of preparation.

Video: thick plum jam for the winter

An easy recipe for making thick, delicious plum jam.

To prepare it, you will need:

plums and sugar - 2 kilograms each;
a bag of pectin or any thickener based on it - optional.

How to cook:

Wash the plums and remove the pits.
Place in a container where you will make the jam. Add sugar.
Leave for several hours, maybe overnight, so that the plum gives juice. You can skip this step, but then you will need to cook the jam on the lowest heat and stir continuously so as not to burn.
Place the plum and sugar on the fire. To medium if enough juice has been released, or to smallest if you skipped this step.
Cook for 20 minutes after boiling. Skim off the foam.
Turn off, wait 5 minutes for the residual boil to stop, grind with an immersion blender.
Turn on the heat, bring to a boil and:
- cook for another 10-20 minutes: the longer you cook, the thicker the jam will be, or
- add pectin, stirring it well, and cook for no more than 3 minutes (otherwise the gelling properties of the thickener will be destroyed), 1-2 minutes is enough.
Turn off, immediately, while hot, pour into sterilized jars, seal.

You will learn all the details and tricks of making jam according to this recipe by watching the video:

Red plum jam

The recipe is very simple.

To prepare a beautiful scarlet dessert you will need:

plums (pitted) – 1 kg;
sugar – 1.5 kg.

Preparation:

Grind the fruits with a blender (or meat grinder).
Combine with sugar.
Cook over medium heat until thickened.

Yellow plum jam with orange

For a fragrant dessert with a citrus taste you need to take:

plums – 1 kg;
sugar – 1.5 kg;
water – half a glass;
half an orange.

How to cook:

Boil syrup from water and sugar.
Pour it over the prepared plums.
After boiling, cook for 20 minutes.
Grind the boiled fruits in a blender.
Add grated zest and squeezed orange juice.
Cook for another 15 minutes.

Prune jam with cinnamon

The dessert according to this recipe turns out to be a noble dark color with a pleasant spicy aroma.

For it you will need:

prunes and sugar – 1 kg each;
lemon juice – 3 tbsp;
cloves – 3 pcs.;
cinnamon - half a teaspoon.

Preparation:

Sprinkle the crushed fruits with sugar, mix and bring to a boil.
Add the remaining ingredients and stir.
Cook over low heat for about an hour.

Plum jam with butter

Products:

plums – 1 kg;
sugar – 0.5 kg;
butter– 50 g;
vanillin - on the tip of a knife.

How to make jam:

Grind the fruits with a blender.
Boil over low heat for 30 minutes, remembering to stir.
Add sugar, cook for another 20 minutes.
Add oil and vanilla.
Cook for another 10 minutes.

Video: apple jam and plums in a slow cooker

A multicooker makes it much easier to prepare many dishes, including plum jam. Watch the video on how to make delicious and thick apple-plum jam in a slow cooker. The recipe is very simple.

Making delicious plum jam is not difficult, and modern technology makes the preparation process even easier. Additional components will give the dessert new shades of taste and aroma.

On cold winter evenings, when we lack the warmth of the sun and an abundance of fruit, every jar of aromatic jam or jam is a real find. That’s why, while the plum branches are still strewn with fruits, it’s time to make thick, tasty plum jam for the winter.

Real plum jam has a thick, uniform consistency and a natural, fruity aroma. It holds its shape perfectly in a spoon and does not spread in flour products when baking.

Making plum jam at home is quite simple. And, importantly, the recipe is completely inexpensive. For 2 kg of ripe plums take 1.5 kg of sugar, but if the plum is very sour, then 2 kg. To reduce the time of heat treatment of fruits and thereby achieve preservation of as much as possible useful substances In the finished dessert, a gelling agent is used - apple pectin. It should be noted that when exposed to high temperatures for a long time, pectin loses its properties, so it should be added to the dish a few minutes before the end of cooking.

Recipe for making plum jam

Cooking time- 1 hour 20 minutes

Exit- 1.5 liters of prepared jam

Ingredients:

Plums - 2 kg
Sugar - 1.5 kg
Water - 100 ml
Apple pectin - 15 g

How to make plum jam

First of all, sort the plums, select only the ripest and highest quality fruits. Wash them under running cold water, divide them into halves and remove the seeds. According to this recipe, plum jam can be made only from fruits in which the pit is easily separated from the pulp.

Place the plums in the container in which you plan to make the jam. Add water to the bottom of the pan and add sugar. The best and safest utensils for cooking jams and preserves are stainless steel utensils. As a last resort, use an enamel pan, but high temperature the enamel may be damaged.

Cover the pan with plums, place on the stove and turn on low heat. Bring the mixture to a boil, skim off any foam that forms. Cook the jam for 25 - 30 minutes. During this time, the fruits will release juice and become soft.

Remove the pan from the heat. To give the jam a uniform consistency, chop the plums using an immersion blender.

Place the jam on the stove, bring it to a boil and simmer over low heat for 30 - 40 minutes, stirring constantly. To add optimal thickness to the mixture, add apple pectin and simmer for 5 minutes. Place the hot jam into clean, dry jars and seal with metal lids. It is most convenient to store jam in small glass containers (0.25; 0.3; 0.5 l). It is best to store sweet preparations for the winter in dry, cool rooms.

You can make jam from yellow plums in the same way, only the color of such a delicacy will be characteristic, sunny. And the aroma is more refined.

Plum jam with orange

Orange gives plum jam a pleasant citrus aroma and a light, pleasant bitterness. But if you don’t like orange bitterness, then you can remove the peel from the orange.

Wash a kilogram of soft plums and remove the seeds. Place them in a stainless steel pan, add an orange with peel, minced through a meat grinder, and the same amount of sugar as fruit. Cook over low heat until done. Place the finished jam in pre-sterilized jars and, without closing the lids, place them in a hot oven for 15 minutes. Turn off the oven and leave the jars of jam until they cool completely. With this cooking method, a dense protective film is formed on the surface of the jam, protecting the dessert from mold. Close the jars with nylon or metal lids. Store plum and orange jam in a cool place.

Plum jam through a meat grinder

Wash the plums, remove the seeds and grind them through a meat grinder. Add sugar at a ratio of 1:1. Mix the mixture thoroughly and cook over low heat, stirring from time to time. There is no need to close the lid so as not to interfere with the evaporation of excess moisture. After 40 - 50 minutes, when the jam becomes thick, pack it into clean jars and put it in the pantry for storage.

Plum jam with chocolate

To prepare this jam, it is recommended to use only natural dark (bitter) chocolate. This plum-chocolate dessert will be appreciated by sweet tooth lovers. Jam keeps well at room temperature for a year.

Boil washed and pitted plums in a small amount of water until soft. Using a blender, puree them. Bring the mixture to a boil over medium heat, skim off the foam and, reducing the heat, cook the plums for 20 minutes. Then add sugar, mix well. Simmer the jam over low heat for half an hour. Then add a bar of dark dark chocolate and let the mixture simmer for 5-10 minutes. Pour the thick dessert into prepared glass containers and seal.

Plum jam with cocoa

To prepare a delicious plum delicacy with a fragrant chocolate note, take a kilogram of plums, the same amount of sugar, a tablespoon of cocoa and 30 grams of butter. Remove the pits from the plums. Prepare the puree using a blender or meat grinder. Add sugar and cook for 20 minutes over low heat, stirring constantly. Then add cocoa into the mixture in small portions, mix thoroughly so that there are no lumps, and cook for another 10 minutes. The next step is to add butter. After this, the jam should be boiled for 5 - 10 minutes, cooled and stored in the refrigerator.

Plum and pear jam

As a rule, the most delicious jam obtained by combining various types fruit. The sour plum taste is perfectly neutralized by the calm sweetness of the pear.

Take equal parts of ripe, juicy pears and soft plums. Peel the fruits from seeds and seeds, chop into pieces and simmer in hot water until soft. Grind the fruits with a blender or masher, add sugar and cook the resulting puree over low heat for about an hour. Be sure to stir the jam so it doesn’t burn! Pack the finished product into sterilized jars and seal with metal lids.

Plum jam with apples

Just fireworks of taste - delicious fruit jam! Plums and apples go very well together. And natural pectin, which is found in abundance in apple pulp and peel, will make the jam thicker and more viscous.

Wash the apples, remove the core and seeds (no need to remove the skin). Remove the pits from the plums. Grind the fruit into a meat grinder. Add sugar and a pinch to the resulting puree citric acid. Place the container with the fruit on the stove, turn the burner to low and cook the dessert with constant stirring for just over an hour. Jam is considered ready when a drop of it cools quickly and does not spread on the surface.

Plum jam with gelatin

This jam is prepared quickly and is thick due to the gelling properties of gelatin. If you add a little more gelatin, you can get plum marmalade.

Make a puree from the prepared plums. Use a meat grinder or blender for this purpose. Mix the fruit mixture with sugar, add citric acid at the tip of a knife. Cook the puree for 25 - 30 minutes. Do not forget to stir the jam so that it does not stick to the walls and bottom of the pan. While the jam is cooking, add a small amount hot water dissolve a few tablespoons of gelatin. A few minutes before the end of cooking, pour the prepared gelatin into the container with the fruit dessert, mix everything thoroughly. Boil the jam for one minute and pack into jars.

Plum jam in a bread machine

The easiest way to prepare is plum jam in a bread machine.

Fruits must be washed in cold water, remove the seeds and finely chop with a knife. Place the plums in a bread machine container, add sugar at the rate of 700 grams per kilogram of plums and lemon zest to improve the aroma. Close the lid of the bread machine and turn on the “Jam” mode. The home assistant will do the rest herself. After some time, when the jam is ready, the bread maker will emit a characteristic signal.

Plum jam in a slow cooker

Making plum jam in a slow cooker is quite simple. And this process does not take much time.

Grind pitted plums (1 kg) into puree using a blender. Place the resulting mass in a blender bowl, add 300 g of sugar, mix thoroughly. Cook the jam in the “Stew” mode for one hour. If you think that the finished dish is watery, then boil it for another 15-20 minutes in the “Baking” mode.

Plum jam without sugar

Sugar-free plum jam is especially useful for people for whom sweets are contraindicated for health reasons. This is also an excellent dessert for those who watch their figure and care about their health. In addition, sugar-free jam is the most economical option for homemade fruit preparation for the winter.

To make jam without sugar, take the ripe, sweetest plums. Remove the seeds, cut the fruits into quarters and place them in a metal or enamel pan. Let the plums boil over low heat, cover with a lid and cook for an hour and a half. Next, remove the fruit from the heat and leave until next day(for about 8 hours). The next day, cook the jam for an hour after boiling over low heat. Be sure to stir the mixture to avoid burning! Leave the jam again for 6 - 8 hours. After the specified time has passed, place the container with jam on low heat and cook, stirring, until desired thickness.

I offer a simple recipe for making plum jam. In winter it is tasty treat It goes great with tea and as an addition to various pancakes and pancakes.

This recipe for plum jam is really very simple, because I don’t bother with pre-boiling and rubbing the plums through a sieve, but simply grind the pitted plums in a meat grinder, combine them with sugar and boil for the required time.

Ingredients:

1 kg ripe plums
1 kg sugar
juice of 1/2 small lemon
cinnamon, cloves, vanillin optional

Preparation:

You can use any plum for jam. Of course, the tastier the plum, the tastier the jam will be. But even from a simple blue plum it turns out great.

Cut the washed plums in half and remove the seeds.

We pass the plums through a meat grinder.

Transfer the plum mass to a suitable pan, preferably non-stick, and add sugar. If the plum tastes sweet and sour, then for one kilogram of plum we take one kilogram of sugar. If the plum is sweet, then it will be enough to put 900 g of sugar per kilogram of plum so that the jam is not cloying.

Stir, put on fire and bring to a boil.

From the moment it boils, simmer the plum jam over low heat for 30 minutes, stirring frequently with a wooden spoon. During boiling, foam forms around the edges, which we skim off periodically.

After 30 minutes, add lemon juice and, if desired, a cinnamon stick and a few clove buds to the plum jam. You can also add a star anise (anise), but this flavor is not for everyone. For a light vanilla scent, you can add a pinch of vanillin. All these additives are optional, rely solely on your preferences.

Continue cooking over low heat for another 30 minutes, then turn off the stove. We catch the cinnamon stick and throw it away. You can leave the cloves.

While the jam is cooking, sterilize the jars microwave oven, pouring water into each jar to a level of 2-3 cm. Turn on the oven at maximum power and, when the water boils, let it simmer for three minutes.

I talked about other ways to sterilize jars in the recipe.
Place the lids in a small saucepan and boil on the stove for 5-7 minutes.
Place the hot jam into jars, trying to fill the jar evenly with the edges so that a minimum amount of air remains.
We turn the closed jars of plum jam onto their lids and let them cool in this position.

We put the cooled jars in the cupboard; they store well in winter at room temperature.

Plum jam turns out moderately sweet, with a slight taste of cinnamon and spicy cloves. It's not too thick, but it's perfect as a seasoning for pancakes! Try preparing a small portion of 1-2 kilograms of plums and you will see how simple and tasty it is.

August gardens and dachas are fragrant with delicate plums. Good housewives They make delicious preparations from it, but, perhaps, there is nothing easier than making plum jam for the winter.

Its basic recipe includes only 2 ingredients - ripened plums and granulated sugar. Golden Rule says: it is best to take them in a 1:1 ratio. If the mass seems too sour, simply add more sugar to it, and the overly sweet taste is neutralized with lemon juice.

Plum is rich dietary fiber and pectins, and is known for its laxative effect. Jam from it preserves to some extent beneficial features fresh fruits. It is useful for hypertensive patients, but diabetics should treat the delicacy with caution, because it contains a large number of Sahara. The calorie content of plum jam is 228 kcal per 100 g of product.

And yet, plum has a pleasant, but very weak smell. Therefore, jam made from it is significantly inferior in aroma to apricot, cherry and even strawberry. By experimenting and adding cloves, star anise, anise, ginger, cardamom and other spices, you can get your own unique recipe. You need very few of them.

Pitted plum jam for the winter - the simplest step-by-step photo recipe

Thick plum jam can simply be spread on bread, or can be used for making desserts, as a layer in pies and cakes, filling for pies, rolls, bagels, etc. In a word, this preparation will not sit on the shelves in the pantry, the main thing is not to be lazy and do it.

Preparing such a delicacy is very simple, you just need to cook it longer so that the fruits boil until smooth and all the excess moisture boils away.

Cooking time: 3 hours 0 minutes

Quantity: 2 servings

Ingredients

Plums with pits: 1 kg
Sugar: 800 g

Cooking instructions

Recipe for preparation with seeds

Essentially, this is a recipe for thick plum jam, with whole fruits floating in the syrup.

To prepare you will need:

1.5 kg plums,
1.5 kg granulated sugar,
400 ml water.
A little mint if desired.

What to do:

First, cook the syrup from sugar and water.
Pour boiling water over the washed plums, then let them cool for 24 hours so that the fruit is soaked in the sweet liquid.
Then bring to a boil over moderate heat, boil for a few minutes and leave again for a day.
And only after the third boiling, pour the hot jam into jars and roll it up for the winter.

Little secret. To prevent plums from bursting during cooking and spoiling them appearance sweets, the skin of each must first be pierced with a toothpick.

Such jam can be stored for no more than 8 months, almost until the next season. With more long-term storage Dangerous hydrocyanic acid begins to accumulate in the product from the seeds.

Yellow plum jam for the winter

Yellow plums usually do not have the sourness inherent in dark varieties; their taste is sweet, almost honey-like. It makes beautiful jam yellow color, reminiscent of apricot.

Yellow plums
Sugar
Vanilla optional

How to cook:

It is recommended to cook in 1 batch, after removing the seeds.
Cover the halves with sugar (1:1) and let stand for about 10 minutes until the juice appears.
Then put them on low heat and cook for about 1.5 hours.

Little secret. The cooking time can be significantly reduced if you use a special thickener for confiture. To do this, add a packet of thickener after half an hour, let it boil again and immediately pour it into jars.

Thick plum jam with gelatin

Gelatin will also help speed up the preparation process, which is especially important in the summer.

1 kg plums;
7-1 kg of sugar;
15 g gelatin;
Lemon zest optional.

Procurement process:

Layer the plum halves in layers, cut side up, sprinkling each with sugar and shaking the pan slightly to ensure even coverage.
Leave the mixture for several hours, or even better, overnight until the juice appears.
The next morning, about half an hour before cooking, pour cool water into the gelatin in a separate cup.
While it swells, carefully stir the plum that has released its juice to lift any undissolved crystals from the bottom, and place the pan over low heat.
After half an hour, remove from the stove and use an immersion blender to thoroughly grind the contents.
Return the pan to the heat, bring to a boil again and add the swollen gelatin.
Stirring thoroughly, boil the mixture for about 5 minutes and immediately pack it into sterilized jars.

Little secret. Do not boil the mixture for a long time after adding gelatin. When boiled for a long time, it loses its gelling properties.

With pectin

Pectin, obtained from natural fruits, Lately not easy to find in stores. Instead, a new product appeared - Zhelfix. It is a powder made from natural pectin of apples and citrus fruits. Modern housewives appreciate its excellent thickening properties.

1 kg sweet plums,
0.5 kg granulated sugar,
1 sachet of Zhelfix.

What to do:

Mix gelfix with 2 tbsp. l. granulated sugar (in addition to the kg included in the recipe).
Pour into the plum and put on fire.
You don't have to wait for the fruits to release their juice. You just need to add sugar in portions, boiling each time and waiting until it is completely dissolved.
Cook until jelly-like.
Immediately pour the hot jam into sterilized jars.

Little secret. The thickness of plum jam is achieved with the help of sugar, respectively, the more it is, the thicker the consistency. The use of pectin allows you to reduce the amount of granulated sugar by about 2 times. Using this trick, you can add pectin to any other jam. Unless, of course, the original fruits were very sour.

Very tasty option with cocoa

The jam prepared according to this recipe is more like a sauce that is served with pancakes and ice cream. But it will especially appeal to chocolate lovers.

1 kg pitted plums,
1 kg sugar,
4 tbsp. l. cocoa powder.

Step by step process:

Grind the fruits in a blender along with cocoa powder and sugar.
Place the mixture in a thick-walled frying pan and cook over moderate heat while stirring for exactly 5 minutes after boiling.
Do not remove the foam! Remove the pan from the heat and stir until it is completely dissolved in the main mass.
Boil again for 5 minutes.
Remove from heat and immediately pour into jars.
Roll up, turn upside down and keep under a blanket until completely cool.

Additional addition: dark chocolate. To enhance the chocolate taste and aroma, break off a few slices from the bar and throw them into the boiling mass.

With apples

Summer plums and apples ripen at about the same time. These fruits belong to the Rosaceae family and are rich in pectin, so combining them gives excellent results. You can take them in any proportions, but since we are talking about harvesting plums, the quantity will be as follows:

1 kg plum;
0.5 kg apples;
1.5 kg sugar;
Additional spice: rose water.

It can be bought in small Arab shops. In Turkey, it is traditionally added to halva. The aroma of rose petal water makes a wonderful composition in this recipe.

What to do:

Separate the plums from the pits.
Cut the apples into quarters, remove the core and cut into small cubes.
Mix the prepared ingredients with sugar.
Cook in 2 batches for 30 minutes, each time allowing the mixture to cool slightly.
After this, grind with a blender and boil again for 30 minutes.
Pour hot jam into jars.

Little secret. If you add a bag of Zhelfix, the amount of sugar can be reduced to 700 g.

With oranges

This recipe is best suited for sweet red or yellow plums that lack acidity.

1 kg plum;
2 oranges;
1 kg sugar;
Additional spices: star anise, cardamom or saffron.

They are added at the very beginning of cooking; they can be crushed beforehand or used in their entirety.

How to cook:

Peel and remove white film from 1 orange and grind together with plums in a blender.
Squeeze the juice from the 2nd orange and add to the plum-orange mixture.
Add granulated sugar and cook for about 40 minutes.
Then pour the hot mixture into jars.

Cinnamon

Plum jam with cinnamon has long been brewed by housewives in western Armenia, where it is called parvar. Previously, pitted plums were boiled overnight with constant stirring. This paste could be stored under a cloth for years. But recently a modern variation of the ancient recipe has appeared.

5 kg plums;
5 kg sugar;
1 tsp. cinnamon;
Additional additives: cloves and Armenian cognac.

Step by step process:

Place the plum halves in an aluminum pan, cover with foil and place in a hot oven for 40 minutes.
Add granulated sugar to the steamed plums, mix half with the fruit mixture, and pour the other half on top without stirring.
Sprinkle ground cinnamon on top and place a few cloves.
Simmer over low heat for 15 minutes until the sugar crystals are completely dissolved and the liquid thickens slightly.
Leave the mixture overnight, in the morning boil for 15-20 minutes under the lid and roll up.

Little secret. During morning cooking, you can add a glass of Armenian cognac to the boiling mixture, the taste and aroma will be amazing.

With nuts

This recipe also came from the Caucasus, where they love plums and walnuts, so they cook many delicious dishes with them.

2 kg plums;
2 kg granulated sugar;
150 g kernels walnuts(can be replaced with almonds);
Optional anise, cardamom.

What to do:

The process of making the jam itself is traditional.
Chop the nuts with a knife.
Add nut crumbs to the almost finished mixture.
After 5-10 minutes, remove from heat.
Pack the jam while hot into sterilized jars.

Homemade plum jam through a meat grinder for the winter

A good old mechanical meat grinder does a great job of grinding pitted plums. By the way, you should never remove the skin - it is where all the aroma and taste are concentrated.

Sugar;
Plums.

How to cook:

Pass the prepared fruits through a meat grinder.
Mix the crushed mass with granulated sugar in the traditional 1:1 ratio.
Immediately place on moderate heat.
The jam will be ready in about an hour: when the drop stops spreading on the saucer.
Place the hot mass into sterilized jars and roll up.

Additional additive: butter. It gives the jam a glossy appearance and a creamy flavor.

Multicooker recipe

The appearance of a multicooker in kitchens has radically simplified the work of the housewife; you can also make jam in it.

What to do:

Mix pitted plums with granulated sugar in a 1:1 ratio
Place all the ingredients in a cooking bowl according to the chosen recipe.
Close the lid and set any of 3 modes: stewing, boiling or milk porridge, and time - 40 minutes.
About 10 minutes after the start of cooking, open the lid and stir the contents.
After another half hour, grind the mass using a submersible blender and immediately pour into jars.

Little secret. Plum jam can be easily prepared in a bread machine if it has a “jam” or “jam” mode. The time is the same - 40 minutes.

A very simple and quick recipe for plum jam “Five Minutes”

From 1 kg of plums (strictly no more and no less, otherwise nothing will work) you can make thick jam:

Add a glass of water to the pitted fruit (less if the plum is very juicy).
Put on fire and boil for 5 minutes.
Then add granulated sugar in small parts (1 kg in total).
Boil for another 5 minutes and pour into jars.

Only ripe or even slightly unripe plums, containing more pectin, are suitable for making jam.
In overripe fruits, pectin turns into sugar; they boil easily, but gel weakly, so the jam will be liquid even after cooling.
To remove from the surface white coating The fruits can be washed using a soft sponge.
All the flavor of the plum is concentrated in its skin, so it cannot be removed.
For quick removal The seeds of the fruit can be cut in a circle and the halves can be turned in different directions.
But there are varieties with poorly separated seeds. Then a simple pencil will come to the rescue: with its blunt end, pierce the berry from the side of the stalk and push the seed out, while the fruit remains almost intact.
Today it is difficult to find in stores a real copper basin in which jam was previously made. Instead, you can take it from aluminum or stainless steel, the main thing is that the container is wide. The larger the evaporation surface, the more intense the liquid evaporation occurs.
Cook over moderate, even low heat, stirring constantly with a wooden spoon and skimming off any foam that forms.
By the way, foam stops forming when the product is close to its readiness: a drop of finished jam does not spread on the saucer.
Readiness can also be monitored using a special kitchen thermometer. After reaching a temperature of 105°C, the jam should be boiled for no more than 5 minutes.

Whatever plums you come across: aromatic, with a bright sourness, or watery and neutral in smell, the cooking time will change (the evaporation will take longer, faster), but not final result- plum jam for the winter will in any case retain its richness, deep color, unsteady syrup and such recognizable sourness.

About technology

The simplest recipe for seedless plum jam for the winter involves grinding the pulp of Hungarian, Renclod or another type of stone fruit, immediately sprinkle with granulated sugar, if there is a lack of moisture, pour in water and put on fire. But, according to connoisseurs and culinary professionals, sugar quickly melts, darkens, caramelizes (often burns!) and reduces the taste of the jam. Therefore, for the sake of best result, we complicate the technology - we do not allow sugar to turn into brown caramel earlier than expected and dominate the color and taste of the fruits themselves. We prepare it in two stages: first we boil the plum pulp itself, and only then with the sweetener.

Apart from the absence of artificial preservatives, another plus is that there is no need for sterilization, which is troublesome and depressing for many housewives.

How to use

In winter, sweet and sour, balanced plum jam will surprise you not with its darkened hue, but with its freshness, as if the fruits have just been picked, pureed and boiled. The sweet plum preparation is useful for soaking festive biscuits, filling everyday rolls and bagels made from yeast, curd and shortbread dough, as a finishing touch: topping for desserts, fruit and berry salads and ice cream.

Ingredients

Hungarian plums 1000 g
sugar 350 g
water 100 ml

Cooking time: 60 min. / Output: 550 ml / For cooking: pan/enamel bowl

Preparation

Without risking the quality of the future harvest, we immediately discard the rotten, limp plums - we immerse those that have passed the test in cold water, wash them, and preferably with a sponge. Often, in addition to a bluish coating, dust accumulates on the surface of the fruit. Especially if you had to collect already fallen crops from the ground. After washing, dry slightly.

We tear ripe fruits in half with our hands; if they are hard and dense, we cut them with a knife and remove the seeds. The output is about 850 g of net weight/seedless. If any copy is damaged or loses its integrity, we do not take it into account. Today on the agenda is a recipe for plum jam for the winter, and the technology involves further grinding. We put the stone fruit pieces into a spacious container - let me remind you, a large open area promotes rapid evaporation of the liquid, thereby speeding up the thickening process. Pour in a portion (max 100 ml) of water. Very juicy plums can be mashed without adding water at all.

Place the basin on the top heat, boil for 15-20 minutes and do not leave unattended - stir periodically with a wooden spatula or spoon, do not allow the skin to stick and burn.

Puree the reddened, softened mixture - use an immersion blender, a mixer with an attachment for grinding berries, fruits, vegetables, or a food processor with a knife attachment. As a last resort, use a meat grinder. A regular potato masher will also work. The texture should not be brought to uniformity; the jam should have small inclusions.

Return the burgundy puree to the stove and add granulated sugar. Typically, the amount of sugar varies from 300 to 500 g. Try and adjust according to your own taste. Natural acid is enough for preservation, and pectin is enough for gelling.

Bring the already sweetened composition to an active boil, reduce the temperature and simmer for the next 20-25 minutes. Also, don’t throw in the plum jam, keep an eye on it and remove the persistent pink foam from the surface. Often, foam forms and disappears without a trace, there is nothing to remove. Another thing is strawberry, currant, raspberry jams and preserves, with a continuously foaming top layer. In this regard, plums are not whimsical. In addition, the ideal consistency and beautiful rich color - basic characteristics, are quite self-sufficient for a delicacy even with a minimum of ingredients (sugar plus plums). But experimental cooks can cook for the last 20 minutes with cinnamon, cardamom, anise, throw in a spoonful of cocoa powder and add chocolate flavor, refresh with citrus zest or mix with nut kernels. 5 minutes before turning off the fire, you can pour in 1-2 tablespoons of Amaretto, Cointreau or other liqueur.

Thickened, browner jam from pitted plums is ready for the winter!

Without cooling, pour into pre-prepared sterile jars, seal for storage in the pantry - if you plan to keep the sweetness for breakfast close, do not seal, screw on the lid in the usual way and place on the refrigerator shelf. Take a look at the photo, the drops on the board do not spread, they sparkle with gloss, as if they are winking at those with a sweet tooth. And after final cooling, the jelly-like syrup will set even stronger.

We serve homemade plum jam for tea, pour it over pancakes, pancakes, desserts, coat the crusts of cakes and rolls, add it to porridge and muesli for capricious kids - bon appetit!