Boil pitted plum jam. Plum jam at home, a simple recipe

Now we have started the season of blue plums. They are in the middle phase of maturation, not yet very soft. The jam prepared for the winter from such plums will turn out with whole slices. Today I am posting an easy-to-prepare and proven family recipe for Hungarian plum jam. This homemade blue plum jam is tasty, tender and delightfully beautiful. We need: blue […]

We need:

blue plums 1.5 kg (I have a Hungarian or eel variety);
sugar 1.2 kg;
water 0.5 cups.

How to cook pitted plum jam

We start preparing the workpiece by arming ourselves with a bucket and going to collect plums on our own or to the nearest market store. Jam from your own plums, collected with your own hands, is always tastier and healthier, but not everyone has such an opportunity, unfortunately. Blue plums need to be freed from ponytails and leaves. Wash well and remove from each bone, cutting it into two parts. Remove defects, if any.

Sprinkle plum halves with sugar. You can leave the plum in sugar until it releases juice, or add half a glass of water to immediately be able to send it to the fire. The fire must be very low so that the jam does not burn.

Plums in the process of heating will start up juice and will be in syrup. Stir the plums with a wooden spatula. After boiling, boil the Hungarian jam for a couple of minutes (no more than 5) and turn off the heat. Leave the workpiece to cool completely (about 3.5 hours).

Send the cooled jam back to the fire. Cook for 5-7 minutes. Then pour into jars.

Close the jars with lids and roll up with a special key. Turn the jars of jam on the floor and wrap them in a warm blanket or towel.

Leave the jam from the plums to cool completely, then put it in a dark and cold place for long-term storage.

Blue plum jam turns out to be incredible in taste - with a slight sourness and rich bright color. It is in perfect harmony with hot drinks: tea, compote, uzvar. In addition, Hungarian jam is perfect as a filling for grated pie or other pastries.

Hello guests and blog subscribers!

Today we will learn how to cook pitted plum jam. Surprised? Completely forgot about him, twirled. But the season of this berry is in full swing, and someone is already ending. Tell me, do you like this delicacy? Oh yeah! And I also prefer to prepare it for future use in order to enjoy a cool taste and aroma on a cold winter evening.

Usually in our family such a treat is made in large quantities, so several are used at once. simple recipes. I also like to add other fruits or berries and even walnuts to make it look royal.

I know that there are other recipes for chocolate plum jam - and it's insanely delicious. This year she has already made such a masterpiece and it came out even thicker. It turned out what I needed, my people liked it so much that there is not a spoon in the refrigerator anymore.

There are a lot of varieties of plums, the most common is black (blue) or white. However, blanks are also made from yellow berries, using wild or garden cherry plum. In any case, it comes out great. And immediately a childish riddle comes to mind. Remember how they said: "Blue uniform, yellow lining, and sweet in the middle."

I hope that with this selection you will undoubtedly succeed and you will definitely arrange fun gatherings with friends or relatives. Agree it's great when there is something to treat. And besides all this, you can generally arrange an evening of tastings, put various treats in several vases, for example, jam, or, and then sit and guess. I think that no one will get tired of such an idea, and it will be received with a bang.

Well, let's get to work, choose your favorite cooking method and run to create in the kitchen.

Let's start in order with the most famous option that everyone loves. And in most cases, they cook according to it. Although you can cook for five minutes, because it is faster and healthier. You will need any homemade plum, any variety, blue or yellow for example. And there, what will be your flight of fancy, then you can add, for example, lemon and even ginger.

But, it is still recommended to start if you have little experience with simpler cooking recipes that will be clear to everyone and even beginners. This method of cooking is interesting in that the seeds are removed from the berries, but not thrown away, they are split and the nucleoli are used. Yes, this is such a waste-free production.

But, if you have very little time, you can add Walnut, peanuts or do without any additives.

A royal dessert with just such ingredients, isn't it? So, think for yourself, as you please, and do so. In any case, the treat will come out chic, and with this instruction and in general you will figure it out in no time.

We will need:

plum firm and not overripe - 1 kg
granulated sugar - 3 tbsp.
lemon juice - 1 tbsp

Stages:

1. Take the "funny balls" and rinse them in running water. Then blot them with a paper towel.

2. Using sharp knife Cut each plum in half, carefully removing the pit.

3. To extract the juice, mix the pieces with sugar. Leave to stand in the cup for half an hour or about 1 hour.

4. In the meantime, call your husband and give him a task. So that he, with the help of a hammer, splits your bones and takes out the nucleoli from them.

5. As soon as the time is up, put the bowl with the plum on the stove to boil, as the mass begins to boil, reduce the heat and simmer while stirring for 15 minutes. And then add the kernels and lemon juice so that the consistency of the jam becomes denser. That's the whole secret. Cook for another 5-10 minutes. And then remove it in jars and twist the lids tightly and tightly.

Be sure to sterilize glassware and lids in your favorite way.

Keep such a treat for a long time if you cook it correctly and put it in a cool, not sunny place. Good luck!

How to cook thick pitted plum jam

I think that in addition to the desired consistency, you still always want such a result so that the jam turns out to be more fortified. I propose this time to add ginger, which will help in the winter to cope with infectious and viral diseases. Eat a couple of spoons and all the ailment, as if by hand.

Ginger will be used grated, you can add a little more or less. See how much you love him. In addition to everything, for spices, you can also add cloves or cinnamon, it will also come out an excellent combination.

The cooking technology is different from the previous one. As you can see, there is water in the composition, which means that sugar syrup will turn out, and the plum will boil in its own juice. Cool!

We will need:

plum - 1.3 kg
ginger - 1 tbsp
water - 2 tbsp
granulated sugar - 3 tbsp.
cinnamon or cloves - optional

Stages:

1. Start, as in the first option, with the processing of berries, wash them. And then, either with your hands, if it is convenient to do this, or with a knife, open the berries into halves. Take out the bone.

2. Slice the fruit, but do not grind too much.

3. It is better to grate ginger on a fine grater, so it will better give its flavor.

4. Put sugar in a saucepan, pour in water, grated ginger and the ready-made chopped berries themselves. Turn on the stove and bring the mixture to a boil. Do not make the fire too strong, but rather set the stove to medium mode. Cook for half an hour, or a little longer, depending on what consistency you are pursuing.

In any case, after cooling, any berry jam becomes thicker.

Pour hot into clean glass bottles and wrap with iron lids. As you can see, the mixture came out puree, and very attractive. Similar to jam or confiture. All because the plum was cut into pieces. Bon Appetit!

Plum Five Minute - You'll Lick Your Fingers Recipe

I think that by right such a sweet dessert can be given a try to little naughty ones. Let them taste and rate.

This option is characterized by the fact that it is very fast, in just a couple of minutes, you will achieve and already see the result. You just have to wait until the jam cools down.

We will need:

plums - around 600 g
sugar - 2 tbsp.
water - 1 tbsp.

Stages:

1. For the convenience of washing fruits, take a colander. Rinse fruit in it.

2. As you might have guessed, cut the berries in half. And eat the bones.

3. Now pour the prepared products with ordinary raw water and bring the mass to a boil. So that the plum begins to give its own juice. Put sugar and stir in this sweet caramel.

4. Now the most important thing, cook for 5 minutes over medium heat, and then turn off and pour into jars.

5. As you can see, you don’t even need to make several passes here, as we did when we cooked, for example, or.

Plum jam with slices and walnuts

Oh my god what a miracle! Yes, it’s just divine, what you say and you won’t find words. You can only imagine the taste of this treat. And if you try it at least once, you won’t be able to tear yourself away at all, in years everything will disappear from the jar. You will have to lick your fingers and ask for more supplements. But, of course, it's good when everything is in moderation.

Of course, you should tinker with it, it is cooked for three days, but it's worth it. Well, take my word for it. And to make it easier for you to understand everything, I suggest watching one movie from the YouTube channel and learning this culinary art together with Nadezhda.

Thick pitted jam from yellow plums (cherry plum) - the most delicious recipe

I didn’t think at all that cherry plum is a plum, I thought this name refers to something else, but as it turned out, I was wrong. In general, besides this berry, grapes also turned out to be at hand, I decided to combine these two components together. But, if you do not have it, then do not be discouraged, just do not add it here.

Take the proportions of berries 1 to 1. And the same amount of sugar, in the same ratio, that is, 1 kg of fruit in general accounts for 1 kg of sugar.

But, of course, it’s better if you get it, because just imagine how beautiful it is when two flavors of summer and two colors, yellow and green, are combined in one dish at once.

We will need:

grapes (preferably seedless) - 500 g
yellow cherry plum - 500 g
sugar - 1 kg

Stages:

1. Take grapes and cherry plum, rinse and remove the bones from both ingredients, if any. Cherry plum is recommended to be cut into slices. Sprinkle with sugar, wow, I would not have resisted and would have screwed up a couple of spoons. I did it, how about you?

2. Stir and let the berries stand in their own juice, the sugar grains will gradually begin to dissolve themselves. Well, then I think you yourself already know what to do with them. Put the cup on the stove and let the mass boil over low heat. As soon as all the foam is removed, turn it off immediately. Let cool to room temperature. Then repeat the procedure one more time and, while hot, disassemble the sweet food into jars.

3. These funny blanks await you at the exit. You can even take it with you as a gift when you go to visit. Keep such a charm on an insulated balcony during the cold season or in the cellar. Bon Appetit!

Delicious jam from apples and plums for the winter (recipe in a slow cooker)

Do you want the treat to come out even more tender and have a sour note? Then at the very peak of autumn, when you already have your ranetki or garden apples, you can easily cook for example). And of course, cook jam from these two fruits. Yes, not simple, but in a miracle device called a slow cooker.

In it, the whole process is certainly faster, and the bowl itself allows you to do it in large quantities. After all, her sides are high. The main thing is to determine desired mode and you will not keep yourself waiting, once and everything is ready. Let's get on with this now. And in a moment you will be sitting and eating an apple-plum treat.

We will need:

apples - 400 g
cherry plum or plum - 200 g
sugar - 500 g

Stages:

1. So, wash all the fruits and chop the plums and apples into small pieces. Of course, remove everything unnecessary, ponytails, seeds or bones.

2. Now take the granulated sugar and mix it with the ingredients. Leave the bowl warm for 9 hours so that the sugar is almost all melted.

And if you want piquancy, you can add 1 more tbsp here lemon juice Or use lime juice.

3. After the fruits have given their juice and soaked, mixed their charms completely in one bowl, transfer the mixture to the slow cooker. Close the lid and select the correct mode, this is Extinguish. Set the temperature to 20 minutes.

After the specified time, turn off the appliance and let the mass cool completely, and then do the same work again. Simmer for 20 minutes.

Plum in chocolate with cocoa and butter

In general, you haven’t eaten this for sure yet, or maybe you tried it, but didn’t understand that such a creation can be cooked right at home. Such a chocolate yummy has a creamy texture and generally resembles Nutella to many. I don’t even know why, the taste is completely different.

And to make it even richer in taste, I suggest adding chopped nuts or almonds. Oh, and the gourmet will come out, well, hold on!

We will need:

Plum - 0.5 kg (weight is indicated without pits)
Sugar - 0.250 g
Peanuts - 100 g
Butter - 50 g
Natural cocoa powder in a pack - 35 g

Stages:

1. Begin the work by thoroughly washing the fruits, while removing the seeds from inside.

2. After that, take a meat grinder or blender and make a puree or a porridge-like mixture, so to speak.

3. Now place this plum jam in a multicooker cup or place on the stove. If you use a slow cooker, then select the Quenching mode and cook for 20 minutes, and if you use a stove, then also cook for about 20 minutes after active bubbling.

In the meantime, sterilize the dishes in which you will put the blanks.

4. Take a cup and pour sugar and cocoa powder into it. Stir. Grind the nuts not very finely, but not coarsely.

5. As soon as the multitool rings, open the lid, pour out the chocolate mixture and keep stirring until a homogeneous consistency. Then again on the Simmer mode, cook for 5 minutes (or do this procedure on the stove).

After the required time has elapsed, add ground nuts and stir.

6. Next, add a piece of butter at room temperature. It is it that will give a certain fat content in this dish and that special consistency that everyone is chasing. Stir and wait for it to melt completely. Place in clean jars and cover with lids.

7. Keep such a charm strictly in the refrigerator, it won’t stay there for a long time, it will be eaten faster than you think!

How to cook plum jam with orange

I read one option with the addition of citrus fruits, I wanted to make sure that the berries remained intact, well, this is not possible to achieve, as I understand it. Didn't find anything like it.

A feature of this recipe is that the plum will be peeled in it, that is, it will be without a skin.

An orange is taken here, from which you will need pulp and zest. Imagine how fragrant and cool it will be.

We will need:

plum - 1000 g
orange - 1 pc.
sugar - 1000 g

Stages:

1. Wash the plum well and then remove the skin from it along with the seeds.

2. Pour boiling water over the orange, and then grate the zest on a fine grater.

3. Chop the pulp of an orange into small pieces, and remove those white streaks that are always there.

4. Combine all the ingredients obtained in one container, add granulated sugar and leave for 1-2 hours until the juice is released.

5. Next, put the pan on the stove, select the maximum heat and simmer until active seething, then select the medium stove mode and continue cooking for 15 minutes. Turn off and leave to stand and sweat until the mass has completely cooled.

Boil in 2 passes, that is, after the jam has cooled down, put it on the stove again and cook for 15 minutes, after boiling over medium heat.

6. And immediately, in a form that has not yet cooled down, distribute into jars, tighten the lids. Do not forget to remove the foam if necessary. Good luck in your new endeavors!

A simple jam recipe for a lazy housewife

Well, at home, the cooking process is not so complicated, but it often raises doubts and indignation, and suddenly something doesn’t work out. In such a case, there is an option that will help out. It was created specifically for those who do not like culinary business, but still want to please their loved ones and relatives.

I propose to boil the berries in sugar syrup. It will turn out very cool, you will get as if caramel, in which the real “beauty” bathes. Isn't it the original presentation?

I'm shocked! And most importantly, this masterpiece is cooked in the oven, and not on the stove or pan.

We will need:

plum or cherry plum - 0.5 kg
granulated sugar - 6-7 tbsp
vegetable oil - 2 tbsp

Stages:

1. So, sort out the berries, discard the fruits that are too soft and unsuitable for food. Wash and cut into halves, while removing the bones.

Pour odorless vegetable oil into a ceramic mold. And then sprinkle it with sugar in a thin layer. Lay out the plum halves, skin side down. And dust again with sugar.

2. Now put the mold in the oven and bake for 40 minutes, the temperature should be 180 degrees.

3. After that, pull out and close the workpiece hermetically. Wrap under a blanket, let it cool completely and take it to the cellar after 24 hours.

Homemade pitted plum jam

Well, in conclusion, I want to please you with another video from the YouTube channel. Perhaps you want to please your friendly family with plum confiture. Well, with such instructions, you will definitely succeed.

That's all for me, ladies and gentlemen. I hope you understand that making plum jam is very simple, and most importantly, that any beginner can handle this task. Boil it without pits, because it’s still more reliable, and you don’t have to worry that acid will be released, which can only harm your health. Well, if you still don’t want it, then expect my next new article on this topic.

Good luck to everyone and see you soon! Have time, because soon ... it will already be a severe cold. Bye everyone!

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. Can you make it on hastily without spending a lot of time on 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 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.

The prepared halves of the plum 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. Good this one household appliance and the fact that it can cook a very wide range of dishes. 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. During this time period, you can engage in 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. IN open form 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 nice 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.

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

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

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

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

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

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

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

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

Harmful plaque is perfectly removed when blanching fruits.

Seedless plum jam simple recipe with step by step photo

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

Ingredients:

800 gr. Plum Kabardinka pitted and 800 gr. Sahara

Cooking:

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

Jam from plums without peel and stones

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

Assorted jam

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

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

Good luck preparing!

For plum jam, fully ripened fruits are selected. Fleshy, with a well-separated bone - they are the best suited for cooking thick delicious sweets. By size, plum fruits are divided into large, weighing about 50 grams, medium and small. They range in shape from oblong-oval to round. Depending on the variety, they can be dark blue, dark red, purple, yellow and even green.

Vanilla essence can be added to plum jam for a sophisticated flavor. But the plum is best combined with nutmeg and cloves. They are added to taste at the end of cooking.

Rules for making jam

Plum goes well with any other berries, and this mixture creates a great taste sound. Cherry makes this jam soft in taste, apple and cinnamon give aristocratic notes, quince or grapes will fill the dessert with nobility, and walnut will add astringency to the jam.

In order for the finished mixture at home to have a uniform thick consistency, several conditions must be correctly observed:

1. Approximately 1.25 kg of sugar is needed for 1 kg of fruit.
2. Cook until fully cooked, much depends on the content of pectin in fruit. At the end, a little syrup is dripped onto a cold saucer, and if the drop does not spread when cooled, then the jam is considered ready.
3. Cooking is carried out in a basin with a wide bottom and sides corresponding to the intended volume. Do not use enameled dishes for cooking - jam burns badly in it.
4. Simultaneous cooking with other dishes on one hob undesirable: jam absorbs odors.
5. When preparing syrup, purified water should be used.
6. Berries and fruits for jam are weighed on a scale. Only volume can be determined by capacity, and it does not correspond to mass.

Stir the jam with a wooden spatula.

Table of volumes of products used.

Classic plum jam

To make jam according to this recipe, you need blue plums with an easily separated stone. Fruits are washed, preferably each fruit separately, under running water. To remove the skin from them, the fruits are dipped in boiling water for 2-3 minutes, and then dipped in cold water- the skin is cracked and easily removed. Plums are carefully cut into two or more slices, the bones are removed.

For 700 g pitted plums you need:

4 things. pelargonium leaf (you can without it or replace it with any fragrant herb).
1 kg of sugar;
0.5 l of water.

Peeled plums are immediately immersed in water with citric acid so that the flesh does not darken.

1 kg of sugar is dissolved in 0.5 l of water. Then the liquid is heated and boiled for about 10 minutes, and in the process the resulting foam is removed. The syrup is cooled to room temperature. Prepared plums are lowered into it, and everything is thoroughly mixed. After boiling, the jam is constantly stirred to remove the foam. Approximately 4 minutes before the end of cooking, 4 sheets of pelargonium are added, tied together with a thread. They are taken out before sealing. The finished dish should have a thick and uniform syrup.

Thick and smooth syrup

"Grandma's Recipe"

Plum fruits are washed and the pits are removed. For 1 kg of plum you need:

sugar - 1300 g;
water - 610 ml.

Syrup is made from 610 g of sugar and water. Prepared fruit slices are placed in a basin and poured with hot syrup.

Jam is brewed in three doses with an exposure of about 8 hours. The remaining sugar is divided in half by 345 g and added one serving before each entry. When hot, the jam is poured into sterilized jars and tightly closed. Capron lids can be used. Wrapping is optional.

Five Minute

You can quickly make a classic jam using a five-minute recipe. Plums are washed and dried. Then the bones are removed, and the pulp is passed through a meat grinder or crushed in a blender.

Syrup is prepared by taking 1300 gr. for 1 kg of twisted plums. sugar and 300 gr. water. The pulp is poured into sweet water and boiled over medium heat, stirring constantly. The heated mass must be boiled for 5-7 minutes, and then filled with pre-prepared sterilized jars. The containers are covered with circles of parchment paper soaked in vodka and hermetically sealed. You do not need to turn the jars over to cool.

Jam from small plums "Solemn"

For the manufacture of such a delicacy, a multicooker is used. Any model in which there is a "extinguishing" function is taken. You will also need:

1. 1 kg of small pitted plums;
2. 750 g of sugar;
3. 1⁄2 pcs. lemon with peel;
4. 1.5 st. l. honey;
5. 2-3 pcs. cloves;
6. 3 tbsp. l. cognac.

Fruit, granulated sugar, chopped lemon with zest, honey, cognac and cloves are poured into the multicooker bowl. The “quenching” program is set for 1 hour. After the end of the set time, the jam languishes for another two hours. Then it is poured into sterilized jars and closed with a lid.

Sliced plums for jam in syrup

When cooking in a slow cooker or bread machine, there is no need to control the process itself, to conduct constant stirring and remove the foam. It is enough to fill in the necessary ingredients according to the volume of the bowl.

Plum jam in the microwave

Plums are washed, dried and, without dividing them into two halves, the bones are taken out of them. A piece of refined sugar is placed in the middle of each plum. For this you will need:

1. Drain - 30 pcs.
2. Refined sugar - 30 pcs.

Prepared fruits are laid out in a deep microwave dish and covered with a lid. Roasting is carried out at full power for 9 minutes. Then, when hot, they are laid out in sterilized jars and rolled up.

The number of plums may be different. Basic rule: 18 seconds per plum. The consistency of syrup and dessert depends on the quality of the fruits themselves. Soft, slightly overripe plums will produce a thick, opaque liquid. Hard varieties with dense pulp will help to get a slightly more tender jam with a clear syrup.

Plum jam with walnuts

Plums are cut into two halves and the pits are removed. Fruits are placed in a cooking basin, poured with 1 glass of water and brought to a boil, then boiled over medium heat until softened (approximately 15–20 minutes).

For this you will need:

1 kg of dark blue plums;
4 cups of sugar;
100 g of peeled walnuts;
2 tbsp. l. vodka or cognac;
citric acid on the tip of a knife.

Then sugar and nuts are added to the mixture and everything is boiled together until tender. The jam readiness test is determined using easy way. A drop of syrup should not spread much on a plate. Vodka is added to the slightly cooled sweet mixture, gently stirred, and then laid out in prepared jars.