In this recipe for jam from plums, long cooking is not used. The secret of a beautiful dessert with whole and unboiled pieces is based on keeping the fruit in its own juice and sugar syrup. Plums for this jam, choose unripe and dense. And it’s better to start making jam in the evening.

Ingredients:

• Plums - 3 kg.
• Sugar - 2 kg.

Cooking process:

1. Sort the plums and remove the damaged fruits and all tails, otherwise the jam can quickly ferment. Rinse the fruits well with running water.
2. With a sharp knife, remove the seeds by making a circular incision in each fruit. In principle, you can cook jam with seeds, but not everyone likes it.
3. Place the prepared plums in a container for cooking jam and cover them with the indicated amount of sugar.
4. Soak the plums in sugar for 8-12 hours, stirring occasionally so that all the pieces are well saturated with sugar. This is done in the evening.
5. After this time, place the container with plums on the stove and bring the jam to a boil over medium heat.
6. From the moment of boiling, reduce the heat to low and cook the jam for 5 minutes, removing the foam that forms.
7. Pack hot jam in sterilized jars and roll up with sterile lids.
8. Cool the jars of jam at normal home temperature and determine for long-term storage in a cool place.

You have made a great plum dessert. Happy tea!

Seedless plum jam - a simple classic recipe for the winter

In this recipe, you are offered a method for preparing a “royal dessert” from plums. Plum jam is cooked in the classical way and then crushed kernels or other nuts are added to it. The combination of nuts and lemon juice will give the jam the necessary density and you will get a chic dessert.

Ingredients:

• Plum (not overripe) - 1 kg.
• Sugar - 3 tbsp.
• Lemon juice - 1 tbsp. l.

Cooking process:

1. Rinse the plum fruits well in running water and dry thoroughly with a paper towel.
2. With a sharp knife, making a circular incision, remove the bones.
3. Cut the plums into quarters and place in a container for cooking jam.
4. Sprinkle the fruits with sugar and leave for 1 hour. During this time, the plum will give its juice.
5. Let's ask the husband to split all the bones and extract the core. If this is not possible, then we will use chopped peanuts or walnuts in the recipe.
6. Place the container with the prepared plums on the fire and bring to a boil. Then, on low heat for 15 minutes, cook the jam, stirring and removing the foam.
7. By the end of the cooking process, add chopped nuts and lemon juice to the jam and cook the jam for another 5-10 minutes.
8. Pour the finished jam into sterile jars and roll up the lids.

"Royal Dessert" is ready. Happy tea!

Delicious pitted yellow plum jam for the winter

According to this recipe, you are invited to prepare plum jam from the fruits of yellow varieties of plums. Yellow plums have a natural gelling property, so the jam from them will turn out bright, thick and very fragrant.

Ingredients:

• Pitted yellow plums - 2 kg.
• Sugar - 2 kg.

Cooking process:

1. We sort plums for jam and remove wormy and damaged fruits. Rinse them thoroughly with running water.
2. Cut the washed plums into halves and remove the pits. Immediately put them in a container for cooking jam. We cover the fruits with sugar so that it completely covers all the pieces of plums.
3. Leave the container with plums all night. During this time, the fruits will give their juice.
4. After this time, place the container with plums on a small fire and bring to a boil. Stir the jam constantly with a wooden spoon and remove the resulting foam. When the jam boils, turn off the fire and leave the jam to cool completely.
5. The most important thing in this recipe is that we repeat the process of cooking jam four times. At the same time, plums do not boil soft and become transparent, soaked in sugar syrup. Remember: when cooking, the jam does not need to be thoroughly mixed, otherwise there will be mechanical damage to the pieces.
6. Pour the hot jam into pre-sterilized jars and roll up the lids.
7. Store jars of this delicious and beautiful dessert in a cool place.

Happy winter drinking!

Thick jam with pitted plum slices for the winter

According to this recipe, you will get a delicious and beautiful plum jam, in which dense fruits will be in thick sugar syrup. The secret to this is to use a small amount of sugar and citric acid. Due to this, the jam will remain transparent and thick.

Ingredients:

• Plum of a dark late variety (pitted) - 2 kg.
• Sugar - 1 kg.
• Citric acid - ½ tsp. or lemon juice - 1 tbsp. l.

Cooking process:

1. Rinse the plum fruits well with running water, remove the stalks and damaged specimens. Use a sharp knife to remove the bones.
2. For this jam, you should have exactly 2 kg of pitted plums, measure exactly 1 kg of sugar. This ratio is the basis of the consistency of this jam.
3. Put the prepared plums in a container for cooking jam and sprinkle with sugar in layers. Do not use an aluminum container, as it always gives the jam a metallic taste.
4. Cover the container with plum fruits with a piece of gauze, but not with a lid, and leave overnight so that the plum gives its juice.
5. Place the container on a small fire and bring to a boil.
6. Mix the jam once and do not touch it with a spatula or a spoon, just remove the resulting foam.
7. Boil the jam for 3 minutes, turn off the heat and leave the jam to cool completely at room temperature.
8. Repeat these steps (heat, boil for 3 minutes, do not stir, cool) three times.
9. By the end of the third boil, add citric acid to the jam, stir, remove the foam and cook for another 3 minutes.
10. Pack the finished hot jam in sterile jars, cork with seaming lids. Turn the jars upside down, cover with a warm blanket and leave to cool completely.

You can determine the finished jam for long-term storage. Happy tea!

The recipe for pitted plum jam is known to many, but not everyone knows that it can be cooked even tastier. There is already a lot, just a huge number of recipes for various dishes, compotes and jams from everything that can grow in the country.

What kind of plum do you need?

It is necessary to use ripe fruits, those that are already quite large. Their color is burgundy, and the coating is bluish-blue. Fruit should not be very soft when squeezed. First you need to make sure of this by pressing the fruit with your fingers, and then pluck it.

Overripe plums are also not suitable. Many people think that they are the sweetest. No, they, of course, can be sweet in taste, but the jam will give a little bit of rot. If you saw such fruits, then it is better to throw them on the ground: let them rot and enrich the earth with nutrients.

Never use unripe fruit! There were cases when the still quite greenish fruits of plums and cherries (especially with seeds), from which compotes and jams were cooked, led to poisoning. The seeds and unripe fruits contain hydrocyanic acid!

Choose plums without signs of insect larvae living inside the fruit. Examine each fruit: are there any holes on it? Usually, the peel of the fruit releases a kind of resin if the cover is suddenly damaged. When the larva gnaws through the shell of the fruit, a small hole and a little light yellow resin will remain on it.

Fruit jam, as they say, “with meat”, will have a changed taste. The feces of the larvae and the larvae themselves, living inside, make the fruit and everything that is prepared from them bitter.

Pick fruit away from the roads. Believe me, the taste of fruits growing near the roadway is completely different, not to mention the harm to health. Exhaust gases and gasoline residues contain substances that make fruits and berries taste bitter, with a metallic taste. Such fruits should not be eaten in any form.

Even if one car drives past a plum tree a day, the fruits still absorb and accumulate all sorts of heavy metals and other compounds harmful to the body!

So plums should be:

• ripe;
• grown away from the roads;
• without larvae.

Cooking jam

You can get a truly delicious dessert only by following all the rules of preparation.

What do we need

Before we cook pitted plum jam, we need to prepare everything you need for this:

1. Kilogram of plum fruit.
2. A kilogram of sugar (preferably beetroot).
3. Containers for plums, sugar and jam.
4. A glass of clean water.

The container in which it will be cooked must be enameled. Cooking in bare metal can ruin the taste. Aluminum is possible.

We take out the bones

Before removing the seeds, the plum must be thoroughly washed. The seeds can be removed with a small knife, carefully cutting the fruit in half. Special accessories are also now sold for the quick removal of seeds of various fruits. In seedless recipes, it is usually indicated that it is best with a knife. We put the halves of the plums in one container, and the bones - at your discretion.

Do not break the plum with your hands. The bone, therefore, will be difficult to remove, and the fruit will be wrinkled. Plum jam will look like jam. Also, do not use a knife that is too large, otherwise you will be more likely to get hurt.

Cooking syrup

We take a glass of water and pour it into an enameled container. We pour all the sugar there. The fire should be medium, as it will cook for a long time on too low a fire, and it will burn out on a strong one. When preparing the syrup, gently stir the contents. Lower the heat if you see the syrup starting to burn on the sides of the pot.

Cooking dessert

Remove syrup from heat, let cool slightly. We take the very halves of the fruit that we freed from the stones and pour syrup. Leave for about two or three hours. This is necessary in order for the fruit to give juice.

Put the plums in syrup back on the fire. Over high heat, bring to a boil and stir. Turn off the fire, stir. Now all this must be left for about ten hours. During this time, the plums are better saturated with syrup. After this time, put it on the fire again and bring to a boil. And so twice. For the third time, put on a slow fire and stir. Soon, pitted plum jam will be ready. Turn off, the jam should cool down a bit. Can be distributed among banks.

To check the quality, you need to take a drop on a spoon and drop it on the table: it should immediately spread.

Cool and pour

It's also a point worth noting. You can pour jam into jars of different sizes, but they must be practically sterile. Both jars and lids. Jars and lids can be roll-on or clip-on, but threaded can also be used. If you are going to serve, then before that, pour the required amount into a beautiful cup.

Do not pour jam into jars when it is cold. The jam should still be hot. When the jam begins to cool in a hermetically sealed jar, a vacuum is formed inside. This will help the jam keep for a long time.

Video recipe for making pitted plum jam

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

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

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

The best pitted plum jam recipes

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

Since 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. This household appliance is also good because you can cook a very wide list of dishes in it. A slow cooker will also come in handy when you need to cook pitted plum jam.

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

Before making jam, prepare:

• 1 kg plums;
• 0.5 kg of sugar.

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

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

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

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

Plum jam in a slow cooker: video

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

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

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

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

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

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

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

Plum jam with nuts: video

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fragrant tasty plum jam is an indispensable preparation for the winter: simple with or without seeds, with cinnamon, mint or orange!

In this version, we offer the base - a plum, diluted with a small amount of citrus - an orange. The result is amazing - sweet and sour jam with hints of fragrant orange. Like any jam, plum-orange jam is great for tea, pancakes, cheesecakes, pancakes.

• plums - 550 g;
• sugar - 500 g;
• orange - ½ part.

We sort through the plums, discard the spoiled, wrinkled, with dark dots. Wash the selected plums in cool water, lightly dry with a kitchen towel or paper towel.

We divide each plum into two equal halves, after tearing off the tails, we also remove the seeds.

Now cut each half of the plum lengthwise into two more equal halves. Thus we act with all plums.

We shift all the prepared plums into a saucepan or pan with thick walls. We take half of the orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. We send the orange to the saucepan to the plums.

We fall asleep granulated sugar, so as not to miscalculate with the quantity, on the eve we weigh the total number of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. We mix the entire contents of the saucepan, leave it for 2.5-3 hours at rest, so that the plum and orange give all their juice, and the sugar in it is completely dissolved.

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

We put the saucepan on the stove, cook our jam for 35-45 minutes. We remove the foam that will necessarily form. Shake the pan from time to time so that the plums do not burn to the bottom.

After 45 minutes of boiling, the plums and orange were sufficiently soaked in syrup. Take the hot jam off the stove.

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

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to cook plum jam as a fragrant and tasty preparation for the winter. It is worth noting that the recipe for plum jam is simple, even a novice hostess will 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 proceeding with the preparation of jam, the plum must be sorted out. It is recommended to use only whole unspoiled fruits. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in a jar.

After the plum has been sorted and washed with running water, it will be necessary to fill it with sugar syrup. Cooking syrup is easy enough to mix the norm of sugar and water, bring everything to a boil. Boil the syrup until the sugar dissolves. The plum soaked in syrup should cool completely.

Boil the cooled plum until boiling and immediately turn off the fire in the oven. Let cool 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, put it a third time in pre-washed and sterilized jars and cork with lids. From the norm of plums, you should get 2 jars of 500 ml. Store plum jam for the winter in a dark place protected from moisture and sun. Store the opened jar in the refrigerator. If the jam will be used as a filling for baking, you need to separate the plum from the stone.

Recipe 3: pitted plum jam in a slow cooker

We bring to your attention a simple recipe for jam with pitted plums - with step-by-step instructions and a photo. In addition, we will cook a 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 pits and cut into slices.

Pour the chopped plums into a multicooker bowl and sprinkle with 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. Do not forget to mix after the specified time.

We use an immersion blender to grind the mass.

We set the program "Multi-cook" (or "Extinguishing") to a temperature of 90 degrees and boil 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 cooling, the jars of jam from the plums are stored in the pantry. Delicious and fragrant dessert for tea is ready!

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

Plum jam with cocoa or chocolate plum jam is really an original and very tasty dessert. Bright plum sourness and chocolate taste are simply crazy. It's hard enough to resist.

• Plum - 1 kg
• Cocoa powder - 3 tbsp. l.
• Sugar - 1 kg

For jam, we select ripe fruits, without visible damage. Rinse the plum in cool water. Let excess liquid drain.

I had a very ripe plum, so I completely removed the skin from it as well. But this is absolutely not necessary.

We shift the prepared plum into the container of the bread machine.

For cooking, you can use a suitable bowl or pan, and cook the jam itself over low heat on the stove until it thickens, stirring occasionally and removing the foam.

Pour the plum with the required amount of granulated sugar according to the recipe.

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

If you cook jam on the stove, it is better to add cocoa 5-10 minutes after the jam boils, when you remove most of the foam.

Install the container in the bread machine.

We install the appropriate program on your model. I have this mode number 9 "Jam". The jam will take one hour and twenty minutes to prepare.

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

After the set time has elapsed, 1 hour 20 minutes, we remove the container from the bread machine, pour the finished hot jam into jars. Seal with a wrench.

We wrap the jars with a blanket and leave them to cool completely in this state. The cooled jam can be transferred to storage in a cool place.

Chocolate-covered plum jam with cocoa is ready!

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

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

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

Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.

• 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 making this jam in the evening. Why - will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they do not eventually turn into jam. Wash plum well.

We cut the washed plums with a knife into several parts and carefully remove the stone, because it will be more pleasant to eat jam.

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

At the end of the preparation of the syrup, pour them over the chopped plums and leave to brew for several hours. During this time, the drain should release enough juice.

Now we turn on the stove again, put the plums with syrup on a high heat and bring the mass to a boil. After the plums have boiled, let them cool and remove to infuse for 9 hours, or better, all night. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning, we proceed to the further preparation of jam. Put the plums back on the fire 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, put it back on the fire and cook until the drop begins to stretch. Stir the jam and pour into a jar until you want something delicious.

Recipe 6: Almond Plum Jam (Step by Step Photos)

• Plums 1 kg
• Sugar 1 kg
• Water 1200 ml
• Soda 1.5 table spoon
• Almonds 200 g
• Carnation 5-10 pcs.
• Cinnamon 0.3 teaspoon

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

Drain the water after 4 hours. Rinse plums in clean running water. Almonds pour boiling water for 1 minute, drain the water. Pour boiling water again. Let stand 10 minutes. Drain the water. After that, the nuts will be easily cleaned.

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

Sterilize jars, boil lids. Arrange the jam in jars, roll up with a seamer. 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 pc
• Mint fresh 3 sprigs

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

Sprinkle with sugar, cover and leave overnight.

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

Drain the plums in a colander and let the resulting juice 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, squeezed orange halves and the juice of half an orange.

Simmer over low heat until tender or desired consistency. The readiness of jam can be checked by dropping a drop of hot jam on a saucer, 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 a couple more minutes. Pour the hot jam into sterilized jars (it is possible together with pieces of zest and sprigs of mint), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon Appetit!

Recipe 8, simple: plum jam at home

• Plum red sour 1.3 kg
• Sugar 800 g

Wash plums thoroughly.

Then there are options: 1) cook jam from whole plums, I love this jam, but my youngest son will not appreciate it, therefore, 2) cut the plums in half and remove the seeds, 3) remove both the seeds and the peel - this will make a sweeter and more homogeneous jam.

I decided to make a tart and sour jam, so I went the 2nd way, cut out the bones and kept the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours for the plum to release more juice.

We put on a small fire and stirring we begin to heat up. Don't let the sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir so that the granulated sugar is completely dissolved. Foam starts to stand out.

The jam boils, there is a lot of foam, reduce the heat to a minimum, and remove the foam. Boil the jam after boiling 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 fire, let it cool down a bit.

Pour into sterilized jars, wrap with a blanket and leave to cool completely.

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

Recipe 9: Five-Minute Jam from Plum Halves

Jam is obtained in a thick syrup, like in jelly. Plums lose their shape a little, so if you want plums that are less boiled and you don't need thick syrup, you can simply cover the plums with sugar, stand the plums until the juice appears and cook until boiling. Cool down. And cook again until boiling. So repeat 3 times.

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

Remove the syrup from the heat and immediately add the halves of the plums to the syrup, leave to 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 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 pour into the syrup and the syrup to thicken.

It turns out approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. The jars can be sterilized in the microwave (pour water 1 cm high on the bottom of the jar and turn it on for 2-3 minutes at maximum power), or in a steam bath (a pot of boiling water and a sieve), or in the oven, whichever is more convenient for you. 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 upside down and leave to cool completely.

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

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

Very tasty and fragrant jam is obtained 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 the festive table in the form of a dessert, it turns out to be very fragrant and not cloying.

Apples and plums can be prepared with a little 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. Preparing jam usually takes a lot of time, but I offer the easiest and fastest way, which will not require much effort from you. For more flavor, you can add a little vanilla, cloves or cinnamon to the jam dish and you can achieve a completely new, unique flavor.

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

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

Transfer the plum to a colander and rinse in running water.

We clean from the stones and put them in a convenient dish.

Wash apples, peel and remove seeds.

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

Try to choose dishes where all the fruits will fit freely and it will be convenient for you to make jam. Add a glass of water to apples and plums and heat over medium heat. Cover the pan with a lid to soften well for a couple. After that, sugar can be added to the jam from plums and apples and mix well.

We cook the jam until cooked - the fruit should be transparent.

Immediately hot, lay out in jars and roll up.

Important: do not forget to turn the jars upside down, wrapping is not necessary.

We store the finished chilled jam in a cool place. Once the jam has cooled, it can be served.

It is perfectly stored and retains its unusual aroma. Bon Appetit!

July and August are generous with plums. The first to ripen, as they are called by the people, "honey". Small cream of green color with a yellowish tinge. Their pulp is so sweet and tasty that you want to eat and eat.

Before the honeydews were over, their other relatives were already rushing after them. And so, almost until the end of September, we can enjoy this beautiful berry. The plum parade ends with a dark blue plum, which, unlike other varieties, has an oblong shape, the so-called "eel". It ranges from very large to very small. From a large “eel”, the favorite prunes are usually made by many, and a small one is used to make compotes and sauces.

From any variety of plums you can get an excellent sweet treat called jam. Winter tea drinking with him will bring you back to sweet memories of ... alas, the past summer.

We suggest you use a simple recipe for transparent plum jam with slices and, having spent a minimum of effort and money, get a jar of a wonderful addition to pancakes, pancakes or cheesecakes as a result.

Ingredients

• Plums - 1 kg;
• Sugar sand - 0.5 kg.

From this amount of berries, we got one half-liter jar of plum jam and about 3-4 more tablespoons per sample.

Cooking

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

For gourmets, eating them raw, so to speak, will not bring much pleasure, but the jam came out of them quite well.

And so let's take action. Let's start as usual with washing the berries. After the “cleansing” procedure, we will need to remove the seeds from the plums, since we decided to cook pitted plum jam.

The way to remove the stones is extremely simple, unless, of course, when buying, you made sure 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 around the entire circumference of the plum. We slightly pry and remove the bone, thus obtaining two halves.

After we have coped with this task, we take a saucepan (preferably from stainless steel) and begin to put our halves of plums into it with open pulp to the top.

Pour the plums on top with a small layer of sugar, alternating until the prepared halves run out. Of course, you still have sugar. We will add it a little later.

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

After you make sure that the juice has already collected at the bottom of the saucepan, you can begin the process of cooking plum jam. We send the saucepan to a small fire and gradually heat it up, the sugar that has not yet dissolved will begin to melt, and the plums will give even more juice.

It's time to pour the rest of the sugar from the amount indicated in the recipe.

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

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

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