Thick plum jam without seeds or additives. How to make seedless plum jam: a simple recipe for the winter

17.10.2019

Recipes for plum jam for the winter

Plum jam is not only a delicacy, but also a medicine! It also improves your mood, which means it promotes health and beauty! Recipe without seeds...

4 hours

200 kcal

5/5 (1)

Plum jam is not only a treat, but also a medicine: plum improves digestion, strengthens blood vessels, removes salts and toxins, normalizes blood pressure... and it also improves mood, which means it promotes health and beauty!

For seedless jam we use fruits in which the stone 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 as pure form, and with various additives(lemons, oranges, cinnamon, nuts and even chocolate!), which will give the jam a special taste.

Main ingredients:

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

Method 1: Classic.

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

In the next three recipes, plums are covered with dry sugar and set aside for several hours until the juice appears.

Method 2: Five minutes.

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

Method 3. Jam with orange and mint.

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.
Remove the zest from one orange in a thin layer, squeeze out the juice and add to the syrup along with the zest.
Place the plums in the syrup and cook until tender or to the desired consistency.
At the end, add 2-3 sprigs of fresh mint, pour into jars and roll up.

Method 4: Liquid jam.

Little tricks

It is better to cut large plums not into two, but into four parts. Small ones can not be cut 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 methods 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.

In the first recipe, preference is given to the Vengerka plum; many housewives love to use this variety for canning. Do you know why?

A representative of this variety is not only tasty and very aromatic, it is very easy to remove the seed from it, which is very important when making seedless plum jam. Hungarian can be used not only for making jam or marmalade, it can be salted, dried, dried, pickled, boiled juice, etc.

So, plums for making jam must be ripe and even a little overripe, just a little, the main thing is that they are without wormholes.

You should also take into account that plum dessert for the winter can be prepared not only with the addition of sugar, plum jam can be cooked with the addition of honey, alcohol, chocolate, cocoa, in any case it will turn out very tasty.

I would also like to remember the light white coating on the fruit; it will not be removed with cold or warm water. Therefore, we advise you to immerse the plums in small batches in hot water for literally 15 - 20 seconds, then immediately rinse them in cold water. This will help remove the white waxy residue.

Well, now let’s move on directly to the recipes themselves, and let’s start with plum jam with pits. Gloria Nikolina made this preparation from Hungarian for the winter.

Plum jam from whole plums with pits

The ingredients are given for approximately 1 jar of 0.7 liters, which is convenient for calculation. The yield depends on the degree of boiling.

Plums (Hungarian variety) – 0.7 kg,
Granulated sugar – 0.5 kg,
Water (hot) – 150 ml.

How to make plum jam

As always, you should rinse the plums before cooking. Then lightly prick them with a fork or knife.
Place the prepared berries in a deep container, preferably a non-stick pan. Pour granulated sugar into the plums, mix gently and leave to steep for 1 hour.

We will cook jam with seeds in three stages.

After an hour, pour hot water into the pan with berries and place the pan on the fire. Bring the berries to a boil and reduce the heat to low. Simmer the plums in syrup over low heat for another 10 minutes. Then remove the pan from the heat and leave to cool. During this time, they will absorb the required amount of sugar syrup and become sweeter.
After the jam has cooled completely, put it back on the fire and bring to a boil, turn off the heat and cool the sweet dessert again.

For the last third time, put the plum jam on the fire and boil. Let the jam simmer for 8 - 10 minutes.
It is best to sterilize canning jars. Place the jam in the prepared container and close with lids (screw or turnkey). Leave to cool at room temperature, turning them upside down, without additional wrapping. Then store your homemade jam in a cool place.

Plum jam with mint and cinnamon

Jam from pitted plums cooks quickly and has a piquant taste. unusual taste due to the addition of cinnamon and mint. This plum jam can be perfectly stored for up to 2 years at room temperature. Plums from jam can be used for fillings in baked pies, and syrup can be used as a gravy for pancakes and cheesecakes.

recipe for plum jam with cinnamon and mint

plum (weight without seeds) - 500 g,
sugar - 450 g,
cinnamon - 1 stick,
mint (can be dried) - 2 sprigs.

Remove the pits from the plums and cut into 4 parts.

Add sugar and leave for 2 hours.

Add mint and cinnamon, bring to a boil, cool. Remove mint and cinnamon.

Drain the fruit in a colander.

Boil the syrup for 7-10 minutes.
Add plums and bring to a boil.
Place in sterile jars and roll up.

Plum jam slices

Ingredients for making pitted plum jam:

Plums (Hungarian) – 1 kg,
Granulated sugar 700 – 900 grams,
Citric acid – ½ teaspoon (optional).

Cooking recipe

Rinse the plums and lightly cut each berry around the entire circumference, then turn it a little and divide it into two parts. In this case, all the halves will be neat, but you can separate the plums with your hands without using a knife, in which case the edges will be torn. It's up to you to decide which method is best for you.

Pour granulated sugar over the prepared plums and leave for 2 - 3 hours, stirring occasionally so that the juice released from the plums mixes with the sugar.

Place the pan with the plums and sugar on the fire and bring to a boil. Stirring, cook for another 20 minutes over low heat.

Remove the jam from the heat and leave to cool for 3 to 4 hours. Then put it back on the fire and bring to a boil. Next time Cool the plum dessert and boil the jam again for the third time. When you cook the jam on the third last time, add citric acid. This item is at your discretion; you can do without the lemon.
Pour the hot jam into sterilized jars and seal with boiled lids.

To make your plum preparation even more unusual and tastier, we recommend adding peeled plums to the jam when cooking. walnuts. Unusual and very tasty!

Since childhood I have loved jam. What delicious jams does my mother make to please us! One of these delicacies is fragrant jam from red plum.

In general, any raw material can be used for plum jam. Both yellow and blue plums can be used to prepare it. It is the variety of plum that determines what the jam will be, slices or whole fruits with seeds.

If yellow or purple plums, as well as damsons, are easily divided into slices and the stone pops out of them well, then such large red plums are not very willing to part with the seeds.

So, in order not to damage the juicy pulp, my mother makes plum jam from whole fruits, and we, children and grandchildren, gather at the table and eat it instead of sweets with tea.

How to make jam from whole plums

When making whole plum jam, sometimes you start with blanching. We will omit this point, just pierce each whole plum with a toothpick.

In general, such jam can be called lazy. No time is wasted on painstakingly cutting plums into slices.

Do not consider the following advice a deviation from the recipe. It happens that you buy a bag of beautiful plums, nectarines or peaches in the supermarket. They’re just beautiful, but they taste like… you can’t even find the words. This recipe will help correct the situation.

The ratio of products in the recipe is given for 1 kg of plums; the proportions can be easily changed upward.

Fragrant delicious jam Plums are an indispensable preparation for the winter: plain with or without seeds, with cinnamon, mint or orange!

In this version, we offer a base – plum, diluted with a small amount of citrus – orange. The result is amazing - sweet and sour jam with notes of aromatic orange. Like any jam, plum-orange jam is perfect for tea, pancakes, cheesecakes, and pancakes.

plums – 550 g;
sugar – 500 g;
orange – ½ part.

We sort through the plums, discarding those that are spoiled, wrinkled, or with dark spots. We wash the selected plums in cool water and dry them lightly with a kitchen towel or paper napkin.

We divide each plum into two equal halves, first tearing off the tails, and also removing the seeds.

Now cut each half of the plum lengthwise into two more equal halves. We do this with all plums.

Transfer all the prepared plums to a saucepan or pan with thick walls. Take half an orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. Place the orange in a saucepan with the plums.

We add granulated sugar so as not to miscalculate the quantity, the day before we weigh the total amount of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. Mix all the contents of the saucepan, leave for 2.5-3 hours completely undisturbed, so that the plum and orange give up all their juice and the sugar completely dissolves in it.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or herbs; cinnamon will taste good.

Place the saucepan on the stove and cook our jam for 35-45 minutes. Remove any foam that will definitely form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of cooking, the plums and oranges were sufficiently saturated with syrup. Remove the hot jam from the stove.

We prepare jars for sealing in advance - wash them thoroughly with soda, sterilize them in any way, keep the lids in boiling water for three minutes. Fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store the plum and orange jam in a cool room, pour the remainder immediately into a beautiful bowl, cool and serve for tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to make plum jam as a fragrant and delicious preparation for the winter. It is worth noting that the recipe for plum jam is not complicated, even a novice housewife can master it. This is a recipe for plum jam for the winter with seeds.

Plum with pit 1.5 kg
Purified water 400 ml
Granulated sugar 1.5 kg

Before you start making jam, you need to sort out the plums. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in the jar.

After the plum has been sorted and washed with running water, you will need to fill it with sugar syrup. It’s easy to cook the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the heat in the oven. Let cool for 5-7 hours. There should be 3 such stages, each time you need to bring the plum to a boil and cool.

After boiling the plum, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the pit.

Recipe 3: pitted plum jam in a slow cooker

We present to your attention a simple recipe for jam with pitted plums - with step by step instructions and photo. In addition, we will cook the plum delicacy in a slow cooker - with such a “miracle saucepan” the cooking process will be as quick and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

plum fruits – 1.5 kg
sugar – 1 kg
cinnamon – 2 sticks

Wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and add sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Don't forget to stir after the specified time.

To grind the mass we use an immersion blender.

We set the “Multi-cook” (or “Stewing”) program to a temperature of 90 degrees and cook for another hour. When the signal sounds, immediately pour the jam into jars sterilized over steam.

Roll up with clean lids and place under a warm blanket or towel. After the jars of plum jam have cooled, we put them in the pantry for storage. A delicious and fragrant dessert is ready for tea!

Recipe 4: how to cook plum jam with cocoa in a bread machine

Plum jam with cocoa or chocolate-plum jam is truly original and very delicious dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult to resist.

Plum – 1 kg
Cocoa powder - 3 tbsp. l.
Granulated sugar – 1 kg

We select ripe fruits for jam, without visible damage. Rinse the plum in cool water. We give excess liquid drain.

I had a very ripe plum, so I also completely removed the skin from it. But this is not at all necessary.

Transfer the prepared plums to the bread machine container.

To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.

Sprinkle the plums with the required amount of granulated sugar according to the recipe.

Now add cocoa powder. If you want a richer chocolate taste, you can add a little more cocoa.

If you are preparing jam on the stove, then it is better to add cocoa 5-10 minutes after the jam boils, when you have removed most of the foam.

Place the container in the bread machine.

We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.

We have enough time to prepare containers for storing jam. Glass jars must be washed thoroughly with baking soda, rinse. Then sterilize in any way available to you. Directly sterilizing the containers should be done shortly before the end of cooking the jam, so that the jars are hot before pouring.

After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.

We wrap the jars in a blanket and leave them in this state until they cool completely. Cooled jam can be stored in a cool place.

Plum jam in chocolate made from plums with cocoa is ready!

A very original plum jam with a rich chocolate taste will conquer even those who are skeptical about various culinary experiments.

Recipe 5, step by step: seedless plum jam for the winter

Experienced housewives probably know how to make plum jam. Therefore, this recipe for plum jam with step-by-step photos will be a lifesaver for many novice housewives who have not yet tried to prepare this dessert with their own hands.

Our step by step recipe with photo.

plum - 1 kg
sugar - 1 kg

We take the necessary ingredients for making plum jam and put it on the table. It is best to start cooking this jam in the evening. Why will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they don’t end up turning into jam. Wash the plum thoroughly.

Using a knife, cut the washed plums into several pieces and carefully remove the pit, because this will make the jam more enjoyable to eat.

Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put it on the stove. The fire should be low so that the sugar does not burn.

After preparing the syrup, pour it over the chopped plums and leave to brew for several hours. During this time, the plum should release enough juice.

Now turn on the stove again, put the plums with syrup on big fire and bring the mixture to a boil. After the plums have boiled, let them cool and let them sit for 9 hours, or better yet, overnight. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning we begin further preparation of jam. Place the plums on the fire again and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third day, put it back on the fire and cook until the drop begins to stretch. Mix the jam and pour it into a jar until you want something delicious.

Recipe 6: plum jam with almonds (step-by-step photos)

Plums 1 kg
Sugar 1 kg
Water 1200 ml
Soda 1.5 tablespoon
Almonds 200 g
Cloves 5-10 pcs.
Cinnamon 0.3 teaspoon

Rinse the plums and remove the pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a saucepan. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

After 4 hours, drain the water. Rinse the plums in clean running water. Pour boiling water over almonds for 1 minute, drain. Pour boiling water again. Let stand for 10 minutes. Drain the water. After which the nuts will be easily peeled.

Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into the pan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup completely hides the plums. Remove from heat and leave for 8 hours. Then bring to a boil over moderate heat and remove again for 8 hours. On the third day, cook until done. Add cloves and cinnamon.

Sterilize the jars and boil the lids. Place the jam into jars and seal using a seaming machine. Cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: delicious plum jam for the winter with mint

Plum 1 kg
Sugar 0.5 kg
Orange 1 piece
Fresh mint 3 sprigs

Remove the pit from the plums. Cut the plums into quarters.

Add sugar, cover and leave overnight.

The plums should give juice. Stir a couple of times during this time.

Place the plums in a colander and allow the resulting juice to drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for 20 minutes until the syrup begins to caramelize.

Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding the orange zest, the squeezed orange halves and the juice of half the orange.

Cook over low heat until tender or desired consistency. You can check the readiness of the jam by dropping a drop of hot jam onto a saucer that has been chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for another couple of minutes. Pour the hot jam into sterilized jars (you can add pieces of zest and mint sprigs), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!

Recipe 8, simple: homemade plum jam

Red sour plum 1.3 kg
Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) make jam from whole plums, I love this jam, but my youngest son won’t appreciate it, so, 2) cut the plums in half and remove the pits, 3) remove both the pits and peel - this will give you a sweeter and more uniform jam.

I decided to make a tart and sour jam, so I went along the 2nd route, cutting out the seeds and saving the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours so that the plum releases more juice.

Place on low heat and start heating while stirring. Don't let the granulated sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir until the granulated sugar is completely dissolved. Foam begins to form.

The jam has boiled, there is a lot of foam, reduce the heat to low and remove the foam. After boiling, you need to cook the jam for about 15 minutes; if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the heat and let it cool slightly.

Pour into sterilized jars, cover with a blanket and leave until completely cool.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: five-minute jam from plums in halves

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don't need thick syrup, you can simply add sugar to the plums, soak the plums until juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

1 kg plums (Hungarian variety);
1 kg sugar;
0.5 cups of water (250 ml glass).

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil it in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to fill with syrup and the syrup to thicken.

Makes approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. Jars can be sterilized in the microwave (pour 1 cm of water into the bottom of the jar and turn it on for 2-3 minutes at maximum power), or in a steam bath (a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.

Delicious jam from plum halves in five-minute jelly is ready.

Recipe 10: plum jam with apples (with photos step by step)

Very tasty and aromatic jam is made from sweet apples and sweet and sour plums. In addition to the fact that apple and plum jam will have an incredibly beautiful color and will be pleasant not only to eat, but also to put on festive table in the form of a dessert, it turns out to be very aromatic and not cloying.

Apples and plums can be prepared with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts; it can be used to make compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the simplest and most quick way, which will not require you special effort. For more aroma, you can add a little vanilla, cloves or cinnamon to the bowl with jam and you can achieve a completely new, unique aroma.

Plums - 1 kg;
Apples - 1 kg;
Sugar - 1 kg;
Water - 1 glass.

We choose ripe, fleshy plums. We wash and remove spoiled or very overripe ones.

Place the plums in a colander and rinse under running water.

Remove the seeds and place in a convenient container.

Wash the apples, peel and remove the seeds.

It is best to cut the apples into slices, but you can also cut them into thin slices.

Try to choose a container where all the fruit will fit freely and it will be convenient for you to make jam. Add a glass of water to the apples and plums and heat over medium heat. Cover the pan with a lid to steam thoroughly. After this, you can add sugar to the plum and apple jam and mix well.

Cook the jam until it is ready - the fruit should be transparent.

Immediately place hot into jars and seal.

Important: do not forget to turn the jars upside down; it is not necessary to wrap them up.

Store the finished chilled jam in a cool place. As soon as the jam has cooled, it can be served.

It stores well and retains its unusual aroma. Bon appetit!

How nice it is to open a jar of fragrant plum jam in winter! It can be eaten with spoons, served with cheesecakes, ice cream, desserts, or used as a filling for pies, gingerbreads, and rolls.

Each housewife prepares plum jam in her own way: liquid, thick with pieces or transparent with floating halves. Our selection contains the most popular and simple recipes plum delicacy.

How to make plum jam - a simple way

We calculate all recipes based on pitted plums.

Tip: to prepare, take fruits of the same ripeness, then they will cook at the same time, and the jam will not darken.

You will need: 1 kg plums, 500 gr. sugar, 3 glasses of water, aluminum or copper basin, spoon.

Wash the fruits, remove the seeds with a knife, and divide the fruits into halves.
Pour water into the container, add sugar, heat until it is completely dissolved.
Dip the plums into the syrup and cook for 20 minutes. Remove the foam, remove the dishes from the stove.
After half an hour, boil the contents for two minutes, then turn the heat down to low and simmer the plums for a quarter of an hour.

Pour the hot mixture into sterilized jars with a ladle and roll up the lids. This jam will be a little liquid for filling, but it will go perfectly with pancakes, sweet casseroles, and milk porridges.

How to make thick plum jam

It is more difficult to prepare a tasty dish with uncooked pieces of fruit. You will need at least a day of free time. Take a kilogram of plums, sugar and one and a half glasses of water.

Place the fruits in the boiled syrup. Bring to a boil and turn off the heat. Leave to swell.
After five hours, heat the mixture and cook for ten minutes. Forget about plums for 6 hours.
Repeat this manipulation two more times, and the most delicate dessert, with reddish-brown berries floating in burgundy syrup, is on your table.

Place the jam in jars, seal, and put away for future use, so that on rainy autumn evenings, serving it for tea at home will lift the spirits of your family.

How to cook plum jam

Do you often bake sweet pies? So, the plum jam recipe will come in handy for you. It’s easy to prepare if you follow the recipe exactly: plums – 1 kg, water – 250 ml, sand – 700 g.

Place the peeled fruits in a saucepan. Pour in water. Cook for 15 minutes after boiling.
Remove and rub the cooled mixture through a sieve. Throw away the cake, put the juicy puree into a bowl, sprinkle with sugar, pour in 0.5 cups of boiling water. Cook for half an hour.
The jam is considered ready when, when stirred, it begins to stick to the spoon.
Place the jam in the prepared container, cover with plastic lids, and store in the refrigerator.

If you want to get marmalade, boil the fruit 20 minutes longer. Next, pour the mixture into a low pan lined with parchment paper. Place the sweet in a cool place. After a day, take out the treat, cut into pieces, sprinkle with powdered sugar.

How to cook jam from plums for five minutes

Do you want to pamper your loved ones with plum confiture, but don’t have enough time to prepare it? There is a solution - cook for five minutes and get tasty and vitamin-rich jam.

Prepare syrup from 1.5 kg of sugar and 300 ml of water.
Place two kilograms of plums in a pan with boiling syrup. Cook on high heat for seven minutes.
Turn off the gas, skim off the foam, fill glass or ceramic dishes with jam.

Five minutes is good for every day with tea and is indispensable during the flu and cold season.

How to make plum and apple jam

You can make very tasty jam if you take plums and apples 1:1. In this case, cut the ingredients into equal pieces. Place clean fruits in bubbling syrup, add 1 tsp. cinnamon, 5 buds of green cardamom. Cook for 35 minutes. Remove from heat, roll into jars.

What kind of jam to make, decide for yourself. Cook, experiment, add your original ingredients to the recipe and you are guaranteed rave reviews from tasters.

Has ripened new harvest fruits and berries? Now these healthy goodies need to be processed in order to be stored in reserve. Don't forget to prepare aromatic plum jam for the winter. It will be a hit with the household - with cookies or toast, coated with butter. The fruits, which literally melt in your mouth, can be used as a filling for pies, as an ingredient in a variety of desserts, or consumed on their own with freshly brewed tea.

Juicy, tasty treat It will turn out unusually aromatic and exclusive if you preserve not individual halves of the fruit, but the whole fruit itself. Such preservation requires a little patience, but the result is worth it - the dessert will fill the whole house with its smell during the cool season!

Orange jam

Ingredients:

for every kilogram of plum -

the same amount of sugar – 1 kg;
one large orange (or two small ones);
a glass of seedless raisins.

Preparation

Cut the oranges (without peeling) into slices and pass through a meat grinder. Mix the citrus puree with sugar and allow it time to dissolve in the juice (remember to stir occasionally).

At the same time, prepare the plums: wash and dry. There is no need to remove the seeds, so any variety of this berry will do.

Add raisins (pre-steamed for 10-15 minutes, washed) and plums to the orange-sugar “sauce”, place in a saucepan on the stove and cook after boiling for an hour and a half. It would be nice to pause once during the cooking process: turn off the heat, let the jam cool, then boil again and finish cooking.

Whole plum in syrup

Ingredients:

sugar and plums - in a one-to-one ratio;
100 ml of water for every kg of drain.

Pour water over sugar, stir and cook liquid syrup (this will take literally 5 minutes).

Dip well-washed and dried plums into hot syrup. Let them sit for a while: the berries will become saturated with sweetness, but at the same time they will release their own juice.

Bring the “sauce” to a boil, turn it off and leave for a day.

Over the next day, boil the plums in syrup a couple of times for about five minutes (after each time, let the jam cool completely).

Roll the delicacy into jars - this way it is guaranteed to be preserved for at least a year.

Pitted plum jam

Such a preparation takes a little more time from the housewife, but there is a huge plus: such a dessert is stored better and longer without the danger of fermenting or souring.

“Drunk” jam with nuts

Ingredients:

2 kilograms of peeled plums (without seeds);
sugar – 2 kilograms;
walnuts (clean kernels) - two heaped glasses;
liqueur (ideally plum) or cognac - a quarter glass.

Sprinkle the peeled plums with sugar in the evening - by the morning it will be thoroughly saturated with berry juice and partially melt.

Lightly crush the nuts (but not into dust!), add to the plums. Place the container on the stove and cook for about ten minutes after boiling. Then pour in the liqueur (cognac), stir, boil again (for about two minutes, no more) - and you can put it in sterile jars with a twist.

Orange-lemon dessert

Ingredients:

plum – 1 kg;
orange – 1 pc.;
lemon - half;
sugar – 1/1 volume with plum.

Remove the pits and use a knife to separate the plums into two halves.

Without peeling or removing the seeds, cut the lemons and oranges together with the skin into small cubes.

Mix the ingredients (berries and fruits) with sugar, let stand for an hour, stirring occasionally.

Place the workpiece on the stove, boil and simmer slowly for an hour and a half. During this time, the jam should thicken, darken and boil slightly.

Pour the treat into the prepared container without cooling. Roll up.

Plum with chocolate

Ingredients:

for every kilogram of unpeeled berries -

kilogram of granulated sugar;
2 tbsp. spoons of brandy or cognac;
100 g dark (bitter) chocolate.

Remove the seeds from the berries, cut each half into two more parts. Add sugar and let sit overnight.

Start cooking in the morning - after boiling, about an hour should pass. Then add chocolate (after breaking into pieces), cognac, let simmer for another couple of minutes.

Remove the jam and let it simmer a little at its own temperature. Pour into glass jars and seal for long-term storage(or put in the refrigerator under plastic covers).

Jam with fruits (apples, pears or apricots)

Ingredients:

for one and a half kg of plums -

1.5 kg of selected fruits (apples, pears, apricots, etc.);
2-2.5 kg of granulated sugar;
a drop of citric acid (if the plums are not sour enough);
2/3 glass of water.

How to cook?

First, process all the fruits. Remove the pits from plums and apricots (if you decide to use them as an additional ingredient). Do you prefer to experiment with apples or pears? Cut out the cores and preferably peel them.

Cut the fruit into approximately equal pieces and place in a saucepan for cooking.

Pour boiling water over sugar, stir until dissolved - you can warm up this mixture during the process.

Pour syrup over cooked fruit. Bring to a boil very slowly and simmer for a quarter of an hour. Remove and let stand for 40-45 minutes. Repeat the procedure three times. During the last “approach” you can add citric acid.

Roll the dessert into jars.

Plums in white wine

Ingredients:

plums - two kg;
sugar – one kg;
cinnamon - a pinch;
white wine - glass
nuts – 50 g each of almonds and walnuts.

Cut the plums into halves, quarters or thin slices - whatever you like. Cover the berries with sugar and leave overnight to soak.

Next, add nuts to the sugar-plum mixture (no need to crush!), cinnamon, pour in the table wine. Bring the delicacy to a boil four or five times - after each boil, turn off the stove and let the jam cool slightly. Don't forget to skim off the foam!

After the last boil, pour the dessert into jars and store in reserve.

Plum and currant jam

Since both ingredients are sour, it is better to use more sugar for this recipe.

Ingredients:

for 500 g of peeled plums –

0.5 kg of red currants (without branches);
1.5-2 kg of sugar.

Pass the peeled plums through a meat grinder. Add currants (whole) to the plum puree. Add sugar and let it dissolve in the berry juice for an hour or two.

Then place the ingredients in a saucepan and cook for approximately an hour. The finished product should become thick and acquire a noble dark color with a reddish tint.

Plum with rowan

Ingredients:

plum (no longer pitted) and chokeberry in a ratio of 1 kg to 2 kg;
sugar – 3 kg;
water – 1 liter.

How to cook?

Blanch the rowan in boiling water, then pour it over cold water and let the excess moisture drain. Peel the plums.

Prepare syrup from water and half sugar, pour it into a saucepan and boil.

Little by little, stirring well, add berries and fruits to the boiling “sauce.” Have you added everything? Remove from heat and leave the semi-finished product for 10-15 minutes. Then put the remaining sugar in a dish, put it back on the stove and bring it to a boil without haste.

Set the jam aside for 8-10 hours. Then boil the contents of the pan for the third time, but now simmer until the dessert reaches the desired consistency.

Plum jam for the winter

Jam goes well with tea, but jam or jam would be more suitable as a pie filling. Its preparation is no more complicated than the above recipes, and it will take about the same time.

Traditional recipe

Ingredients:

plum (any variety) – 1 kg;
sugar - to taste, from 500 to 800 g;
vanillin - half a sachet.

Preparation

Remove the seeds from the fruits, add a small amount of water (literally a few spoons) and simmer over heat until you achieve the desired consistency. Just remember to stir constantly to avoid burning. Typically the entire process takes about forty minutes.

Attention! You should not add sugar at this stage, otherwise the finished product may acquire a caramel taste and be too dark in color.

When the plum is completely boiled, remove all the peels (for example, by rubbing the semi-finished product through a sieve).

Place on the stove again - now with sugar - for about 30 minutes, cook over very low heat. At the very end, add vanillin to taste (you can do without this ingredient if its aroma is not pleasant).

It is best to roll the jam, then it can be stored in any cool place for a long time.

Plum with oil

This recipe is no different from the previous one. classic version, except for a tiny detail: for every kilogram of raw plums you will need to take about 50 g of natural, fresh butter. You should throw this ingredient into the pan when the jam is completely ready (almost immediately after the vanilla), stir and simmer everything together for a minute or two.

Jam with cocoa

Ingredients:

1.5 kg of peeled berries (seedless);
three glasses of sugar;
cocoa for cooking (without milk) – 5-6 tablespoons.

Step-by-step cooking process

Pour literally 10-15 ml of water into the pan, add plums (they can be pre-cut into slices). Slowly bring to a boil and own juice. Simmer for about twenty minutes until the fruits are completely softened.

Cool. Beat the plum puree with a blender (alternatively, wipe through a colander, then pieces of skin will not be found in the finished product).

Mix separately all the cocoa powder and 100 g of granulated sugar.

Add the rest of the sugar to the plum puree, bring everything to a boil and cook, stirring, for about half an hour.

Pour sweetened cocoa into dessert and boil for 15 minutes. Give it a try. If it seems that there is not enough sweetness, feel free to add more sugar - to taste.

Place into small jars and seal tightly.

Tomato-plum jam

Ingredients:

soft plums (you can even overripe) – 3 kg;
sweet, fleshy tomatoes - 1 kg;
lemon – 1 pc.;
sugar – 3.5 kg.

Chop the washed tomatoes and plums finely and place them in one pan. Squeeze the juice from fresh lemon there.

First, boil without sugar until smooth. Then rub the “broth” through a fine sieve so that no pieces of plum skin or tomato seeds get into the finished product.

Mix the puree with sugar and simmer slowly until it reaches the consistency of traditional jam.

Jam with ginger and lemon in a slow cooker

Ingredients:

for every kg of plums -

3-3.5 cups sugar;
about 1 cm of ginger root;
half a lemon.

Cooking process

First of all, you should process the plums: wash, sort and cut out the pits.

Place the finished berries in the multicooker bowl, add a quarter glass of water, close and cook in the “fry” mode for seven minutes.

Blend the steamed plums and juice with a blender into a homogeneous puree. Grate the lemon zest there, add the citrus pulp, cut into tiny cubes (without seeds).

Grind the peeled ginger with a grater and add to the puree. Add sugar.

Now select the “cooking” mode. The lid should not be closed. The jam takes about half an hour to prepare. All this time it is necessary to monitor the foam and remove it in time. Don't forget to stir!

The fastest jam “Five Minute”

For the “five-minute” it is best to take plums of the variety whose seeds are easily separated from the pulp - they will need to be removed. Cans for sealing must be sterilized, then quick jam will last all winter with a guarantee.

Ingredients:

plums (weight with pits) – 2 kg;
sugar - kilogram;
water - glass.

Pour the sugar into a saucepan, add hot water, stir and place on the stove - the syrup should come to a boil over low heat.

Cut the plums in half and remove the pits. Dip the berry pulp into boiling syrup. Cook for 5-7 minutes, stirring and skimming off the foam with a spoon.

Turn off the heat. Let it sit for just a few more minutes - and immediately begin pouring the uncooled brew into jars.

Roll up glass containers with lids. When the plums have cooled, take the jars to the cellar or other cool place.

Step-by-step photo recipe for plum jam for the winter “Candied”

Ingredients:

400-500 g plums of the “Hungarian” variety;
350 g granulated sugar;
100 ml water.

Preparation

Buy or collect plums with dense, elastic fruits, as soft and juicy fruits will lose their shape when cooked. Rinse the fruits in water, lightly rubbing them with your hands, and place in a container with a non-stick bottom.

Pour in water and add granulated sugar. If you wish, you can add a little cinnamon - it sounds great in a duet with juicy plum, revealing its full aroma.

Simmer the jam over low heat for about 15-20 minutes, bringing to a boil, and then turn off.

Let the treat cool for about 3-4 hours. After this, boil again and let cool again.

Bring the dessert to a boil for the last time and simmer until thickened. Choose the degree of thickness according to your taste: some people like it very much. thick jam- practically jam, while some prefer liquid desserts so that they can be added to tea.

Have you stocked up on jam for future use, but still haven’t run out of berries? Then try to stock up on plum sauce for the winter -. It can be served with meat, potatoes or even pasta.