Make jam from plums for the winter. Recipe for making pitted plum jam. How to make yellow plum jam

Plum jam, depending on the type of berry and the cooking method, has a different taste, color, aroma and consistency. Sometimes it even seems that the jam is made from other berries. I like thick, tender, transparent and airy sweet and sour plum jam, with a subtle fruity aroma. And today I will tell you how to prepare thick plum jam without seeds so that it turns out just like that. Making plum jam is not a complicated process, only in our case you will have to tinker a little, but the result is worth it.

Preparation

We will sort out the ripe plums, remove the spoiled ones, stems and leaves. Wash the berries, place them on a towel and let them dry. It is desirable that the plum berries are ripe, but not soft, but dense.

Using a sharp knife, cut the plums into two halves, remove the seeds, and remove the skins from the plum halves. Then cut the peeled plum halves into 4–6 pieces, and place them in a saucepan with a thick bottom in layers of 2 centimeters, sprinkling the layers with sugar. Let it sit for 3 – 4 hours so that it produces juice; you can leave it overnight.

Many housewives, in the process of cooking plum jam, in order to prepare syrup. I don't like liquid jam, and I also don’t want to boil the jam for a long time so that it thickens properly. Therefore, we will cover the peeled and chopped plums with sugar. It will give enough juice to make the jam of the desired thickness without prolonged cooking.

After the plum gives juice, put the pan with the future jam on low heat and bring it to a boil, stirring often enough so that it does not burn or stick to the bottom of the pan. As soon as the jam boils, remove the foam from it, stir it and remove the jam from the heat.

Let it cool, then put it back on low heat, boil it, remembering to stir constantly, remove the foam again, let the jam simmer for 5 - 10 minutes, turn off the heat and pour the jam into previously prepared sterilized jars. Delicious thick pitted plum jam is ready. It can be served with tea or stored in a cool place. Bon appetit!

July and August are generous with plums. The first to ripen are, as they are popularly called, “honey cakes”. Small cream of green color with a yellowish tint. Their pulp is so sweet and tasty that you want to eat it and eat it.

No sooner had the “honey cakes” ended than their other relatives were already hurrying after them. And so almost until the end of September we can enjoy this wonderful berry. The plum parade ends with a dark blue plum, which, unlike other varieties, has an oblong shape, the so-called “uger”. It ranges from very large to very small. Many people’s favorite prunes are usually made from a large “ugel”, and a small one is used to prepare compotes and sauces.

From any variety of plum you can get an excellent sweet treat called jam. Having a winter tea with him will bring you back to the sweet memories of... alas, the past summer.

We suggest you use a simple recipe for clear plum jam in slices and, with a minimum of effort and money, end up with a jar of a wonderful addition to pancakes, pancakes or cheesecakes.

Ingredients

• Plums – 1 kg;
• Granulated sugar – 0.5 kg.

From this number of berries we got one half-liter jar of plum jam and about 3-4 more tablespoons for testing.

Preparation

As noted above, plums of any kind, ripe and even slightly overripe, are suitable for making jam. In this case, we used small cream with a sweet and sour taste as a raw material. From such a plum you will get a transparent, aromatic and tasty jam with slices that have retained their shape.

For gourmets, eating them raw, so to speak, will not bring much pleasure, but the jam they make is quite decent.

And so let's get down to action. Let's start as usual by washing the berries. After the “cleaning” procedure, we will need to remove the seeds from the plums, since we decided to make jam from pitted plums.

The method of removing seeds is extremely simple, unless, of course, when purchasing, you are convinced that the stone easily lags behind the pulp when the plum is opened.

We arm ourselves with a knife and make a cut along the line that can be seen along the entire circumference of the plum. Lightly pry and remove the pit, resulting in two halves.

After we have completed this task, we take a saucepan (preferably made of stainless steel) and begin to place our halves of plums in it with the open pulp towards the top.

Sprinkle the plums on top with a small layer of sugar, alternating until the prepared halves are gone. Of course, you will still have some sugar left. We'll add it a little later.

Plums, sprinkled granulated sugar should stand there for a while until you see that they have released some of their juice. It will look something like this.

Once you are sure that the juice has already collected at the bottom of the saucepan, you can begin the process of cooking plum jam. Place the saucepan on low heat and gradually heat it up; the undissolved sugar will begin to melt and the plums will release even more juice.

It's time to add the rest of the sugar from the amount specified in the recipe.

Pour in, stir and continue cooking for about 25-30 minutes over low heat. Then turn off the heat and leave our jam until it cools completely. You can even return to it the next day.

The second time we continue to cook the plum jam, not forgetting to stir, for another 30-40 minutes. Then we fill a sterile hot jar with it (hot) and roll it up. Stored at room temperature.

The plum jam turned out transparent with whole slices, it is perfect for pancakes and cookies.

Pitted plum jam: simple recipes for the winter

Pitted plum jam, the recipe for which has been 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, which few kitchens can do without these days.

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

How to choose the right plum and ingredients for jam

For seedless jam, we take fruits in which the seed is easily separated. These are mainly late-ripening varieties: domestic plum, greenberry, Volga beauty - and, of course, the well-known “Hungarian” (“Ugorka”). Choose slightly unripe fruits that are firm and undamaged.

Plum jam can be cooked either in its pure form or with various additives (lemons, oranges, cinnamon, nuts and even chocolate!), which will give the jam a special taste.

The amount of sugar and water depends on the recipe. The best dishes- enameled or stainless steel. Wash the plums, dry them lightly on a towel and remove the pits. Now let's choose a recipe.

Simple recipes for the winter

How to make jam from pitted plums

1. We take equal amounts of drain and sugar, and 1/10 of water.
2. We make syrup from water and sugar, pour it over the plums and set aside for several hours until the juice appears.
3. Stir and heat to a boil, cook for 2-3 minutes.
4. Turn it off and set it aside again. Repeat 2 times, the third time cook until done.
5. Place in jars and seal.

1. For 1 kg of plums 1.3 kg of sugar.
2. Bring the plums that have released their juice to a boil, stirring and skimming off the foam.
3. Cook for 5 minutes and roll into jars.

How to make healthy plum jam with and without pits

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that eating plum fruits will help you cope with. You can get all the benefits of this fruit in the cold season, you just need to make delicious jam from it, there are quite a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe is very tasty with a pronounced summer aroma. The pieces of fruit in it turn out to be quite soft and, together with the syrup, resemble something like jelly in thickness. This winter preparation will not only be a tasty addition to porridge or a spread for sweet sandwiches, but also a filling for any pies and puff pastries.

The classic recipe uses only two ingredients, the amount of which can be increased or decreased proportionally. So, you will need:

• 1000 g plums;
• 1500 g white crystalline sugar.

Since the jam will be brought to a boil three times and boiled for some time, and between boiling it will need to be completely cooled, the process of preparing it can take a whole day, depending on the volume of fruit and sugar.

The average calorie content of such a winter dessert is 254.7 kcal per 100 g.

Making seedless plum jam step by step:

“Pyatiminutka” - fast and incredibly tasty

Housewives make preparations from summer berries and fruits in order to enrich their diet in winter with the beneficial vitamins contained in them. But long heat treatment most of useful substances capable of destroying. This fact became the reason for the appearance of plum jam “Pyatiminutka”.

For preparation, only fruits and sugar are also used; the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

• 1000 g ripe plums;
• 1000 g granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so total time Preparation may take up to 5-6 hours.

The calorie content of “Five Minutes” with a 1 to 1 ratio of ingredients will be 219.4 kcal/100 g.

Cooking sequence:

1. Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
2. Place the fruits in a suitable saucepan, sprinkle sugar on top and place over low heat;
3. Stirring the fruit-sugar mixture periodically with a large wooden spoon or spatula so that it does not burn on the bottom, bring it to a state of “a second before boiling.” So the jam must be kept for five minutes;
4. After this, while the mass has not yet cooled, put it in sterilized jars and roll up with the same sterile lids;
5. Place the jars upside down on a towel and cover with a warm blanket to maintain temperature. Leave the pieces in this form until they cool completely, then they can be transferred to the basement for storage.

Jam with orange and mint.

1. Add 1 kg of plums to 0.5 kg of sugar; when the juice is released, place the plums in a colander and boil the syrup for 20 minutes.
2. Remove the zest from one orange in a thin layer, squeeze out the juice and add to the syrup along with the zest.
3. Place the plums in the syrup and cook until tender or to the desired consistency.
4. At the end, add 2-3 sprigs of fresh mint, pour into jars and roll up.

Thick pitted plum jam

This recipe for pitted plum jam for the winter is ideal if you want to make thick jam with deep color and bright aroma. The recipe is simple and universal; any varieties of plums are suitable for this jam. The main thing is to carefully sort them out so that no stale specimens get into the jam. Otherwise, the jam may ferment.

Making jam from pitted plums is very easy and simple. The fact is that plums do not need to be peeled for a long time, because the pit of ripe fruits can be removed very easily. Moreover, there is no need to get rid of the skin, like, for example, apples: during cooking, the skin of plums becomes like marmalade or jelly.

Plums naturally contain substances - pectins, which help the jam become thick even without adding additional gelling components.

Plum jam is an ideal option for a variety of fillings sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also an excellent addition to any creamy desserts. Thanks to its natural bright taste and natural sourness, plum jam will perfectly highlight creamy, vanilla flavors. And this jam itself is very aromatic and tasty, and therefore, from now on, not a single tea party in your home will be complete without it. And what a breathtaking color plum jam has!

Ingredients for 1 liter of jam:

• 1 kg ripe plums,
• 800 grams of sugar.

How to make jam from pitted plums for the winter

Wash the plums and cut them in half to remove the pits.

After this, cut the plums into cubes about 1.5 cm in size. If you prefer a homogeneous jam-like jam, grind the plums in a blender or meat grinder. Place the plum pieces in a thick-bottomed bowl. Do not use for making jam enamel dishes– the jam will burn in it.

Pour all the sugar into the bowl. Mix plums with sugar.

Place the bowl with fruit and sugar over low heat and bring to a boil, stirring the jam occasionally.

When the jam boils, skim off the foam.

Cook the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will become ruby ​​in color. The skin of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will disintegrate a little. Place the jam in sterilized jars and seal.

During pouring, the plum jam will seem liquid to you, but after cooling it will thicken.

Plums in their own juice

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

- ripe dark plums(1-1.5 kg);

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

The finished jam is sealed in heated sterilized jars.

The simplest recipe for sweet jam

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

Jam from sour plums

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

For multicooker

A way for those who like to tinker

Not everyone likes five-minute jam, so you can prepare it using the traditional method, which was previously used in every third home.

You will need:

• - elastic plums (1 kilogram);
• - sugar (1.4 kilograms);
• - boiled water (1.5 glasses of 200 ml).

1. Plum jam for the winter used to be prepared this way. Many people have known its taste since childhood, although it takes a little tinkering. The fruits are pitted and placed in a separate bowl.
2. Sugar is mixed with water and the syrup is cooked over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water.
3. The syrup is not cooled, but immediately poured into the plums.
4. They need to be left in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, and poured over the plums again for several hours.
5. After such preparation, the jam is placed on the stove.
6. You need to cook it over low heat, stirring and skimming off the foam, for an hour.

The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are sealed in jars in the same way as any other homemade product.

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

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste.

It will require:

• - plums (1 kilogram of ripe, but not too soft);
• - sugar (1.5 kilograms for the entire cooking);
• - zest of 5 oranges.

1. The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released.
2. At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar.
3. The plum with juice is placed on the stove. After the first boil, reduce the heat to low.
4. Candied orange peels are passed through a meat grinder and added to the fruit with syrup.
5. You need to cook until tender, on average 1-1.5 hours over low heat.

The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as a stand-alone treat for tea. Its preparation, of course, is a long and difficult process, but the result is completely justified.

Products used in the cooking process will be required in the following proportions:

• 2500 g plum fruits;
• 1000 g apples;
• 1000 g granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple and plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Preparation procedure:

1. Wash the plums, sort and remove the pits. Then put them in a bowl (saucepan) in which the jam will be cooked, and cover with half the sugar. Leave them to release their juice;
2. In the meantime, you should work on the apples. For this preparation you will only need ideal fruits, which need to be peeled, cored with seeds and cut into beautiful slices;
3. Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples release their juice;
4. Then put the bowl with the ingredients on the fire, bring to a boil and simmer for half an hour to 40 minutes. Turn off the heat and let cool;
5. After 4-5 hours, when the fruits have cooled completely, they need to be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
6. When the jam is ready, it needs to be poured hot into glass (pre-sterilized) jars and, after cooling, rolled up with lids.

Preparing plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you won’t want to put it in pies, but just enjoy it like expensive chocolates, along with tea. The texture of the finished product is homogeneous due to grinding the fruit through a sieve. During the cooking process, you should not use a blender to obtain a puree, as it will leave pieces of peel.

Proportions of products per one liter jar:

• 1500 g seedless plum fruits;
• 600 g granulated sugar;
• 150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

How to prepare plum jam with cocoa:

1. Weigh out the required amount of prepared pitted plums and place them in a saucepan with a little water poured into the bottom (literally 200-300 ml);
2. Place the pan on the fire and let the mixture simmer with the lid closed for 20-25 minutes until the fruit becomes soft. Then remove them from the heat and cool;
3. Rub the cooled plums through a sieve, removing the skin from the total mass. Pour 500 g of sugar into the fruit puree and cook over low heat after boiling for 30 minutes, stirring regularly;
4. Stir cocoa powder with the remaining sugar and add to the boiling jam. After this, cook the mixture for another quarter of an hour, then seal it hot into prepared jars.

Plum and orange jam

Often housewives who have been canning plum jam for many years want to add variety to the usual classic preparations. This can be done by adding a citrus note to the aromatic plum base. IN this recipe oranges, their freshly squeezed juice and zest are used.

Ratio of ingredients to main product:

• 1500 g plums;
• 1250 g sugar;
• 400 ml orange juice;
• 15 g orange zest.

Total cooking time is 1.5-2 hours.

Calorie content – ​​184.3 kcal/100 g.

Culinary processes:

1. Cut the prepared clean plums into two halves, removing the seeds. Place the fruit in a suitable saucepan and pour orange juice and cook after boiling until soft (approximately 20 minutes);
2. Then use a slotted spoon to remove the fruit onto a baking sheet, and add sugar and zest to the juice. Boil the syrup until the sugar grains are completely dissolved;
3. After this, return the plums to the syrup and cook for another 10-15 minutes, until you taste the syrup on a soft ball. Roll the hot jam into prepared glass jars.

Yellow plum jam in a slow cooker

In a slow cooker you can make jam from any type of fruit, berries and even some vegetables. The advantage of this method is that the mass does not need to be stirred during the cooking process, and it will not burn. But you shouldn’t put more than a kilogram of raw materials into a multi-pan, since there is a high probability that the jam will run away.

To make plum jam in a slow cooker you need to take:

• 1000 g yellow plums;
• 1000 g white granulated sugar.

The duration of cooking in a multicooker will be 1 hour; additional time will be needed to prepare the fruit.

The nutritional value of plum delicacy from a multicooker is 219.4 kcal per 100 g.

How to cook:

1. Wash the fruits, sort them, remove the seeds and separate them into halves. Then transfer them to a multicooker bowl and cover with sugar;
2. Leave everything for about an hour for the juice to release. After that, using the “Stew” (or “Soup”) option, cook the jam, closing the multicooker with a lid;
3. For greater thickness, the mass can be boiled again after cooling. This jam should be stored in the same way as cooked jam. in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and beneficial macro- and microelements, which are very valuable for the human body. You can combine the benefits of these two products in a winter preparation such as plum jam with nuts. To prepare it, you can use walnuts, as suggested in the recipe, or you can take almonds and hazelnuts.

To cook nut-plum preparation for the winter you will need:

• 1000 g plums;
• 600 g sugar;
• 200 ml water;
• 100 g walnuts;
• 30 ml cognac.

The duration of work on this jam will be about 2 hours.

Calorie content of the product – 178.9 kcal/100 g.

Recipe for winter plum jam with nuts step by step:

1. Place clean pitted plum halves in a saucepan, add water and cook over low heat for 20 minutes after boiling;
2. Then add sugar and cook, stirring constantly, for 40 minutes;
3. At the third stage, add chopped walnuts and cognac to the mixture and boil for another 10 minutes. After this, put the plum jam into jars and close the lids.

How to seal jam for the winter

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

Little tricks

• It is better to cut large plums not into two, but into four parts. You don’t have to cut the small ones at all, but make a cut, lightly press down on the poles so that the bone pops out, and add sugar to the cut with a teaspoon. This method is good if you want to make liquid jam (method 4).
• At modern ways It is not necessary to roll up the jars and boil the jam until classic readiness: you can interrupt the process at any stage, according to your taste and preferences.

Storage conditions and what to eat it with

Protozoa: at room temperature, preferably in a dark room (in a closet, for example). Rolled jam can last for several years.

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

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

Plums in their own juice

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

You will need:

Ripe dark plums (1-1.5 kg);

Sugar (300-450 g).

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

The simplest recipe for sweet jam

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

Jam from sour plums

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

For multicooker

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

A way for those who like to tinker

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

Elastic plums (1 kilogram);

Sugar (1.4 kilograms);

Boiled water (1.5 cups of 200 ml).

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

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

Combined recipe

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

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

Sugar (1.5 kilograms for the entire cooking);

Zest of 5 oranges.

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

How to seal jam for the winter

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

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

To make the jam perfect, you must strictly observe the proportions of fruit and sugar. If you add less sweetener, the dessert may turn sour or moldy, and if you add too much, it may become sugary.

The delicacy is prepared 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 tails. You can cook them whole or after removing the seeds. It is most convenient to use a wide enamel basin. In such a container it is easy to cook jam and stir. If you are preparing plums with skins, pierce them with a toothpick in several places. This preparation will help the fruits to better soak in the syrup.

The simplest plum jam recipe for the winter

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

You will need:

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

Preparation:

1. Sort the plums, remove leaves and twigs. Rinse. Place 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 the jam.

3. Pour sugar into a saucepan, then add 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 the stove. Leave for 9 hours.

6. Place on medium flame again. After it boils, switch to minimum mode and simmer for 3 minutes. Be sure to remove the foam. Along with it, the remaining debris rises to the surface. Turn off the heat and cool completely.

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

How to make plum jam without water

Plums are simmered in the cooking process own juice, so the taste and consistency are a little like marmalade. The recipe is so simple that even an inexperienced cook who has never made jam before can handle it.

You will need:

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

Preparation:

1. For cooking, choose dense plums. Rinse. Using a knife, cut into two parts. Discard the bones. Trim off any wormy parts during preparation. Weigh it. You should get 2 kg of seedless fruits.

2. Add sugar. Stir. Leave it overnight. The fruits will release a lot of juice. Stir.

3. Place on the stove. Bring to a boil, stirring occasionally, and remove from the burner. Set aside for 8 hours. While the fruit is cooling, do not touch the jam, otherwise the plum halves will lose their shape.

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

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

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

Delicious plum jam with walnuts

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

You will need:

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

Preparation:

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 pits from the plums. For cooking, it is best to use a cauldron or a container with thick walls.

3. Place the fruit in a container. Pour in sugar, pour in water and add cinnamon. Cook for 40-50 minutes. Stir constantly during the process and do not leave the jam.

4. When the mixture starts to boil, add the nuts. Continue stirring and cook over medium heat.

5. Skim off the foam during cooking. Once the cinnamon stick floats to the surface, cook for 15 minutes.

6. Take out the cinnamon. Transfer the treats into 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 tasty option. During heat treatment, fruits will not lose their useful qualities and in winter will help strengthen the body's protective properties.

You will need:

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

How to cook:

1. Sort the plums. Rinse. Cut out the seeds.

2. Wash the apples. Cut into quarters. Remove the seeds and core.

3. Combine the prepared products. Add sugar and leave for at least 4 hours. The plums will release a lot of juice.

4. Place on fire. When the mixture boils, cook for 5 minutes. After this, leave it for 12 hours.

5. Repeat the process 2 more times.

6. After boiling the jam a third time, immediately pour it into prepared jars and seal.

7. Turn over the jars of jam and leave under the blanket until completely cooled.

Making plum jam with cocoa and butter

This option is ideal for fans of chocolate dishes. Although chocolate is not used in its pure form, the cocoa makes the jam richly chocolatey and aromatic. You can increase or decrease the volume of cocoa as you wish, thereby giving the dessert a richer dark or light shade.

You will need:

• Butter – 200 g.
• Cocoa powder – 70 g.
• Hungarian plums - 3 kg.
• Sugar – 1.5 kg.

Cooking method:

1. Cut the washed plums into quarters. Remove and discard the seeds as you go. Cut off the wormy parts.

2. Place the prepared fruits into a saucepan. Add 1.3 kg of sugar. Stir and leave for half an hour.

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

4. Cocoa powder mix with 200 g sugar. Pour into jam. Add the butter cut into pieces. Cook while stirring for 10 minutes 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 cooked. Therefore, they remain dense and intact. The syrup turns out beautiful in color and tastes good, making it ideal for soaking biscuits.

You will need:

• 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 water over sugar. Let the syrup boil. When it boils, immediately turn off the heat and add the prepared plums. Close the lid and leave for a day.

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

4. Repeat the process again and set the workpiece aside for 6 hours.

5. Place the plums in a sieve for the fourth time. Boil the syrup. Turn the heat to low and cook for 10 minutes. Transfer the plums to the boiling liquid.

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

How to make jam from pitted yellow plums

Delicious aromatic plum allows you to prepare amazingly 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.

You will need:

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

How to cook:

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

2. Cut off the area where the stem was located and carefully remove the pit 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 baking soda. Stir and add plums. This must be done in order to remove excess acid from the fruit. In addition, such preparation will help make the structure of the fruit more dense, and they will not become soft during the cooking process.

5. Drain the liquid. Rinse the plums. There should be no soda left on the surface.

6. Pour water over sugar. Place the burner on 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 heat and cook the syrup over medium heat for a quarter of an hour. The liquid should evaporate as much as possible from the syrup.

8. Return the plums. Turn off the heat. Leave for several hours.

9. Remove the plums. Boil the syrup for a quarter of an hour. It should turn amber in color. Return the plums. Transfer to prepared jars and seal.

Chocolate plum jam for the winter

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

You will need:

• 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 add fruit.

2. Pour in water. Put it on fire. Cook for 20 minutes. Cool completely. Beat with a blender until smooth.

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

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

5. Cook again for 20 minutes. Cool.

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

7. Boil the jam. Add cocoa and whisk until completely dissolved. Add the butter cut into pieces. Cook for 20 minutes.

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

How to make plum jam - video recipe

Store the prepared plum jam in the basement at a temperature of +2°...+8°C for two years. You can also leave the treat in the cupboard at room temperature without access sun rays. 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.