On cold winter evenings, sometimes you crave aromatic warm tea with baked goods or pancakes with sweet jam. Simple and quick recipe Plum jam for the winter is in great demand among many housewives. The sweet and sour delicacy will become excellent filling for pies and pies, as well as a sugar snack for fresh bread With butter. By looking at recipes with photos on the Internet, you can be sure that the plum jam turns out beautiful, thick and very appetizing.

Before you start cooking, you need to choose a fruit. For winter seaming you will need ripe, fairly strong plums of any variety. To make the treat even tastier, you can add a little cinnamon or nutmeg.

Recipe for plum jam

Ingredients

Servings: – +

• fresh plums 1 kg
• white sugar 600 g
• distilled water1 l

Per serving

Calories: 288 kcal

Proteins: 0.4 g

Fats: 0.3 g

Carbohydrates: 74.2 g

1 hour. 30 min. Video recipe Print

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Prune jam recipe

Prunes are a special type of plum grown specifically for drying. Its fruits are very healthy and have a pleasant sweet and sour taste and fragrant smell. It is great for winter preparations. The jam from these dried fruits is thick, slightly tart and sour.

Since prunes themselves are rich in vitamins A, C, PP, E, B, as well as beneficial substances such as copper, iron, magnesium, phosphorus and many others, they are recommended for use by people suffering from cardiovascular diseases, vegetative-vascular dystonia, and those with poor vision.

Number of servings: 60

Cooking time: 1 hour 40 minutes

Energy value

• calorie content - 263.6 kcal;
• proteins - 1.32 g;
• fats - 0.75 g;
• carbohydrates - 66.8 g.

Ingredients

• prunes - 1 kg;
• white sugar - 100 g;
• lemon - 1 pc.;
• cinnamon, vanillin - 0.5 dessert spoon;
• water - 1 l.

Step-by-step preparation

1. Wash the prunes thoroughly in warm water. Remove the tails. Remove the bones.
2. Place the dried fruits on a towel and let them dry.
3. Pour water into a saucepan, add prunes. Place on the stove and boil until completely boiled.
4. Turn off the heat, drain the water. Let the prunes cool for 10 minutes.
5. Rub the slightly cooled dried fruits through a sieve. You can also use a meat grinder for this.
6. The result fruit puree place back into the pan. Add sugar and half a glass of water. Put on fire.
7. Cook over medium heat until thickened. Before turning off add to sweet mass lemon zest, cinnamon or vanilla.
8. Pour the finished product into pre-sterilized jars. Roll up. After cooling, transfer the seaming to a cool place.

Advice: If you don’t have time to prepare jam, you can use the multicooker in the “Stew” mode. Another option is a five-minute jam recipe. In this case, the dessert will not be as thick, but no less tasty.

Prune jam in winter period It perfectly boosts the immune system, improves mood and improves the general condition of the body. When consuming prunes, performance increases, the feeling of fatigue goes away, and digestion improves. In addition, experts have proven that desserts such as fruit jam Great for increasing stress resistance.

Spicy plum jam - recipe for a slow cooker

Number of servings: 80

Cooking time: 1 hour 10 minutes

Energy value

Per 100 grams of finished product:

• calorie content – ​​411.6 kcal;
• proteins – 0.8 g;
• fats – 0 g;
• carbohydrates – 102.1 g.

Ingredients

• plums – 1.5 kg;
• cloves – 3 pcs.;
• cinnamon – 5 g;
• granulated sugar – 1.5 kg.

Step-by-step preparation

1. Carefully rinse carefully selected ripe, juicy and elastic fruits under running water and dry them paper towels and, cutting each fruit into two equal halves, remove the seeds.
2. Place the prepared plums into the multicooker container without adding water, close the lid of the device (the valve should be in the “Closed” position), set the “Extinguishing” mode for 15 minutes and wait for the signal that the program has ended, then open the lid.
3. Grind the steamed fruits together with the resulting juice through a thick culinary sieve with small holes and return the resulting puree-like mass back to the appliance.
4. Add sugar crystals there, ground cinnamon and a few clove buds, close the lid of the multicooker, leaving the valve open this time, and cook the jam on the “Stew” mode for another 20 minutes.
5. After a third of an hour, thoroughly stir the resulting dessert, carefully place it in pre-steamed and dried containers and seal tightly with boiled screw caps. Cool the jam at room temperature and put it in the refrigerator or basement for storage.

Delicious plum jam in the oven

Number of servings: 65

Cooking time: 3 hours 35 minutes

Energy value

Per 100 grams of finished product:

• calorie content – ​​323.5 kcal;
• proteins – 0.9 g;
• fats – 0 g;
• carbohydrates – 80 g.

Ingredients

• plums – 1.5 kg;
• water – 75 ml;
• granulated sugar – 900 g.

Step-by-step preparation

1. Carefully remove the washed and dried cream from the seeds, cut them into small arbitrary slices, and pack the removed kernels into special gauze bags (5 pieces each).
2. Pour into the bottom of the baking dish required amount water, then move the chopped fruit pulp there and place bags of seeds around the entire perimeter.
3. Place the dishes in the oven, set the thermostat to 150℃ and leave the dessert to cook for 1.5 hours.
4. After an hour and a half, carefully transfer the fruits into a large bowl and mix them with granulated sugar, and throw the bags with seeds into the trash bin - they will no longer be needed.
5. Transfer the plum mass to a clean, lined parchment paper, baking pan and return it to the oven. Evaporate your jam until full readiness about 75 – 90 minutes at 150℃.
6. Carefully remove the finished sweet from the mold, use a sharp knife to cut into pieces convenient for you (these can be cubes or rectangles) and place in disinfected jars. Immediately seal the glass containers with sterile screws and take them to the pantry or basement for storage.

Plum jam without seeds for the winter

Number of servings: 70

Cooking time: 2 hours 10 minutes

Energy value

Per 100 grams of finished product:

• calorie content – ​​0.9 kcal;
• proteins – 0 g;
• fats – 91.9 g;
• carbohydrates – 371.1 g.

Ingredients

• plums – 1.5 kg;
• granulated sugar – 1.15 kg;
• citric acid – 5 g.

Step-by-step preparation

1. As always, carefully wash the fruits in cool water, place them in a large enamel bowl or basin for cooking jams, fill them with water and bring them to a boil over a low flame - this is necessary so that the skin comes off the fruits.
2. After this, drain all the liquid (you won’t need it anymore, so you can use it at your discretion), cool the plums slightly at room temperature, remove all the seeds and skins and puree the pulp in a blender until smooth.
3. Return the fruit puree back to the cooking vessel and add the amount specified in the recipe. sugar crystals and put it on the slowest fire. Boil the jam for two and a half to three hours until the thickness you want, stirring the mass periodically with a wooden spatula and skimming off the foam from the surface.
4. About 5 minutes before the dessert is ready, add lemon, stir thoroughly until it is completely dissolved, and remove the sweetness from the stove.
5. Carefully package the boiling delicacy into a prepared sterile glass container, roll it up into tins using a preservation key and cool it in the usual way under something warm.

Thick Transcarpathian plum jam without added sugar

Number of servings: 15

Cooking time: 5 hours 15 minutes

Energy value

Per 100 grams of finished product:

• calorie content – ​​214 kcal;
• proteins – 4 g;
• fats – 0 g;
• carbohydrates – 49.5 g.

Ingredients

• plums – 1.5 kg.

Step-by-step preparation

1. Carefully wash the plum fruits under the pressure of a running stream, remove all the seeds, cut the fruit in half, and cut out all spoiled areas.
2. Pour the prepared plums into a large container for cooking the dessert and simmer them over a low flame for about one and a half to two hours after the start of boiling, stirring the mixture hourly with a wooden spoon (however, you should not overdo it, there is a lot of liquid at this stage of cooking and the delicacy does not burn).
3. After the specified time has passed, remove kitchen utensils from the stove and leave the future jam to infuse for about one day.
4. The next day, move the bowl with the plums back to low heat, wait until the first bubbles appear and set aside for about 1 – 1.5 hours, this time stirring the sweetness more intensely and more often. Then again let the jam “rest” for a day.
5. On the third and last day, boil the dessert to your desired consistency for 30 - 60 minutes, stirring constantly, since the delicacy is already quite thick.
6. Cool the finished Transcarpathian plum jam completely, then distribute it into clean, disinfected jars, wait until a crust appears on the surface and close tightly nylon covers, put it in the basement or main compartment of the refrigerator.

Despite the fact that the fruits are subjected to heat treatment, they retain their useful material. Plum and prune jam will be an excellent addition to homemade tea. And if you like to bake pies in the oven, then you can safely use jam for the filling.

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In many Transcarpathian villages, varka plum jam(lekvara) is a traditional and obligatory event after the plum harvest. As a rule, the business is carried out by women, young and old, under the guidance of an experienced and most respected housewife. Huge vats, cauldrons and troughs are filled with the collected fruits, the seeds are collectively removed - first the plums are “puffed”, then they are placed over an open fire right in the courtyards.

This plum jam is boiled without sugar, for up to 16 hours in a row, sometimes for more than one day. A massive stirring mechanism is built over the cauldron with drains - the thickening mass must be constantly separated from the walls of the vessel. Lost moisture, dense and blackened “tar” is packaged in ceramic pots, put into bins and all year round They bake dumplings, gambotz, pies and bagels with filling.

Preparation time: 4 hours / Number of servings: approximately 300 ml

Ingredients

• plums 1000 g
• sugar 100 g optional

How to make plum jam

The first step is preparatory, traditional for any cooking of jam, jam and marmalade. We inspect each fruit and throw away any that are rotten or obviously spoiled. Hungarian in a fresh state is usually well stored, but one random specimen with mold will ruin the workpiece. We wash the calibrated plums in cold water, lightly dry or wipe with a cloth - tear or cut in half and remove the seeds. Fleshy, dense and ripe fruits are easy to work with your hands (even without a knife). The juice does not splash or flow out, as, for example, when separating cherry pits. Place the plum halves in an enamel basin or container with a thick bottom - it is important that the jam does not burn during repeated and long cooking.

We put clean plums on the top heat, do not add water and do not add sugar at this stage. Let me remind you that plum jam can be completely sugar-free, try the plums - if they are sweet, granulated sugar can be omitted. In any case, sugar is added only on the second day of cooking. On the first day, plums release juice on their own. Maintain moderate heat and stir occasionally, not allowing the halves to stick to the bottom and walls. You will notice how Blue colour changes to burgundy, and the flesh swells and gradually the pieces spread apart.

Cook for an hour and a half (depending on the volume, I cooked my kilogram for an hour each time) over low heat, stir often and do not leave unattended for a long time. Soon there is no trace left of the halves, everything turns into puree. The thicker the consistency, the more difficult it is to turn the spoon. We remove sticky clots from the walls, scrape along the bottom - the mass loses moisture and gels quite quickly. The peel is independently separated from the pulp, boiled down every day, divided into small fragments and you can do without a blender, as is customary in Transcarpathian villages. So, an hour after the first heat treatment, cover the plum puree without sugar with gauze - protect it from clogging and leave air access, keep it at room temperature for the next day.

On the second day sour plum add sugar. For every kilogram of fruit take 100 g granulated sugar. If your harvest is sweet, don't add sugar at all. We send it back to cook at moderate heat, stirring more and more often, as the mixture first becomes thinner due to the sugar, but then intensively evaporates and thickens. Boil for an hour and a half, set aside, add gauze and return to cooking the next/third day.

There are three or four such hour-long approaches with a daily “rest”, no less. After three days, the plum jam does not spread; it is quite suitable for filling pies. I cooked it four times (that is, for an hour for four days). The rich terracotta hue, dark inclusions of the skin, and pleasant sourness have been preserved.

To store for the winter, pack hot in sterile containers (glass, ceramic), seal with lids or simple parchment, tied with thread. The cooled jam is covered with a film on top, which creates an additional protective effect. If you turn the jar over, the jam will not move. We put it in the pantry, cellar or refrigerator.

We serve homemade plum jam based on the lekvar as a snack with tea, bake bagels, grated pies, kurabye and Viennese cookies, coat sponge cakes. Bon appetit!

Homemade plum jam for breakfast and for pies is delicious. A tasty piece of bread with butter and plum jam is a great breakfast treat. That's what we'll cook today.

But first, let’s figure out how proper plum jam differs from thick jam or jam. For cooking homemade jam starch or gelatin is never used. If I see that novice housewives are trying to mix these “factory” thickeners into the plum, I stop them. What kind of starch is there when plums are so rich in pectin - a “glue” of natural origin? Unlike jam and jam, jam is cooked on the basis plum puree. So, in more detail.

To prepare jam from plums for the winter, take soft, not rotten, but very ripe fruits. More sugar.

The skin is removed from the plum and the pit is removed. I don’t know, maybe someone makes plum jam with skins, but for myself I chose a simpler, tastier and more reliable method.

Plum pulp is mashed into puree. A potato masher will help us. I believe that there is no need to grind plums without skin through a sieve. Ripe plum You can turn it into puree with a spoon.

Plum puree is covered with sugar until completely covered.

Stir and place on the stove until the sugar is completely dissolved. After boiling, the fire is reduced.

Plum jam is cooked for 1.5 to 2 hours, stirring every 10 minutes, or even more often. The main thing is not to let the jam burn. More convenient to use standard way cooking berries and fruits - in an enamel basin.

Anyone who wants to make plum jam for the winter should choose small glass jars. Containers with lids must be sterile.

The plum jam is ready! Look how transparent and uniform it turned out.

When warm, it has a semi-liquid base. When it cools down, it transforms into the present thick jam for sandwiches and homemade pies. Plum jam for the winter is perfect filling for gingerbreads, pastries and cakes.

Prunes are a type of plum that is grown specifically for drying. Prunes are also commonly called dried fruits this bush. Fresh prunes has a pleasant sweet and sour taste, and the dried fruits are very aromatic and healthy.

Today we will talk about this winter preparation like prune jam. This is unusual dessert dish will greatly delight your guests, so don’t waste time preparing it, and be sure to keep at least a couple of jars of this delicacy for the winter.

Fresh plums should be taken ripe, in them high content sucrose. This will allow you to use less sugar, which means the dessert will be more healthy. The fruits are washed and lightly dried on towels or in a colander.

If you plan to use dried fruits, then you must also take care of their purity. The prunes are sorted, removing “suspicious” specimens, and then washed thoroughly in warm running water.

To learn how to choose the right prunes in a store, watch the video from the Morning with Inter channel.

Recipes for making prune jam

From fresh fruits

With cinnamon and lemon zest

A kilogram of prunes is washed, peeled from stalks and drupes. The fruits are passed through a fine grinder, then poured with 150 milliliters of water and put on fire. Boil the plums for 10 minutes, remembering to stir them periodically. To the softened fruit add 800 grams of granulated sugar, a pinch of cinnamon and the zest of one lemon, removed fine grater. The prune jam base is boiled until thickened for an hour, skimming off the foam and controlling the heat level of the burner.

The hot jam, which flows from the spoon in a thick stream, is placed in jars and screwed on with lids. To ensure that the workpiece cools slowly, it is covered with a blanket or blanket for a day.

The channel “Recipes for a Multicooker” will tell you about the method of preparing jam from plums in a multicooker.

With vanilla

Pour water into the pan for cooking jam so that it covers the bottom by 1 centimeter. Prunes, 1 kilogram, without removing the seeds, are sent to a cooking container. At closed lid The prunes are blanched for a quarter of an hour. The softened berries are transferred to a metal grid and begin to grind. The skins and seeds rolled into a tube remain on the surface of the sieve.

Add half a kilo of sugar to the fruit puree and, stirring, cook the jam for 30-40 minutes, bringing it to the desired consistency. 10 minutes before the end of cooking, add to the dish vanilla sugar or vanillin. The amount of spices is determined based on your own taste preferences.

From fresh and dried prunes

Dried fruits, half a kilo, are poured with boiling water so that the berries are completely covered with water. Then place the bowl with dry plums on the fire, cover tightly with a lid, and simmer over low heat for 2 hours. The water level in the pan must be constantly monitored and liquid added if necessary. If the fruit is not too dry, the cooking time can be reduced.

While the prunes are cooking, they prepare fresh berries. You will also need 500 grams of it. To thoroughly soften the fruits, blanch them for 10-15 minutes. small quantity water. After this, the fruits are pureed by passing them through a grid with strong metal rods. When the dried fruits are boiled, the same manipulation is done with them.

As a result, two types of puree are combined in one saucepan: from fresh and dried prunes. 300 grams of sugar are added to the thick aromatic mass. Boil the jam over medium heat for 10 minutes, and then pack it into jars prepared in advance.

From dry prunes without sugar

Prunes are cleaned of dirt and dust by washing them under running water. Then the fruit is poured boiling water, and steam under the lid. Without draining the infusion, place the bowl on the fire. The prunes should swell well. To do this, cook it on the lowest heat for 1.5 hours. Blend hot fruits with a blender until smooth. To make the jam as homogenized as possible, the prune paste is rubbed through a sieve. Too thick jam can be diluted with the decoction that remains after boiling dried fruits.

Oksana Valerievna offers you her own version of making jam from dry fruits

How and how long to store prune jam

Dessert with added sugar is stored longer jam, in which its content is low or completely absent. Therefore, jam prepared according to the first two recipes can be stored for a year in the cellar, and according to the last two technologies - in the refrigerator for no more than six months.