Crispy toast with plum jam for breakfast. What could be more pleasant? The jelly-like mass does not flow and has the taste and aroma of fresh fruit. The consistency is homogeneous or with small boiled pieces. The color varies from sunny golden to dark chocolate, depending on the type of fruit. Making delicious, thick plum jam for the winter will not be difficult even for beginners in this matter.

What's good about plum jam?

The plum tree has a high yield: from 20 to 70 kg per season. To preserve the fruits for the winter, they are frozen, dried, and compotes, preserves and jams are made according to various recipes.

In frozen fruits, vitamins remain in maximum quantities. But it is more convenient to use jam as a filling for baked goods; it is thick and does not leak. For the same reason, jam is preferable to preserves; it holds its shape well and does not slip off pies and cakes.

Plums contain enough pectin to make jam from these fruits thick without the addition of gelatin or agar-agar.

How to make plum jam

This dessert is cooked in a wide, low container without a lid (basin). First over medium heat, then when it boils, over low heat. Be sure to stir frequently with a wooden spatula to prevent it from burning.

The longer you cook, the more liquid will evaporate and the jam will become thicker. But no more than 20-30 minutes, otherwise the color of the finished product will become dark, the aroma will be weak, and most of the vitamins will be destroyed.

If foam appears during the cooking process, it should be skimmed off.

The amount of sugar depends on the sweetness of the fruit. If the plums are sour, then take 1 kg of sugar per 1 kg. If they are sweet without sourness, then 1.5-2 times less sugar is added than plums.

• In the classic method of making jam, plums are first boiled until soft in a small amount of water, then covered with sugar and boiled until tender.
• A simple cooking method involves mixing the fruits with sugar and boiling them. The boiling step in water is skipped.

To achieve a uniform consistency, the fruits are crushed with a blender or scrolled through a meat grinder. If you want jam without pieces of peel, then rub it through a sieve, but this is a very labor-intensive process.

The jam is ready if:

• the cooled drop does not spread on the plate;
• flows from the spoon in a wide, not thin stream.

If you don’t want to keep an eye on the cooking, a multicooker will come to the rescue. The crushed fruits are placed in a bowl, covered with sugar, and cooked for 30-40 minutes. That's all! You can use the “stewing”, “cooking”, “milk porridge” modes.

If you have a bread machine at home, you can prepare dessert in it in the “jam” or “jam” mode. The fruits do not need to be crushed; they will be crushed during the cooking process with a mixing spatula.

The jars in which we will seal the jam must be thoroughly washed with baking soda and sterilized (with steam, in the oven or in the microwave). Boil the lids before rolling.

Pour the finished jam hot. Leave the jars on the table until they cool, then put them in a cool place.

Additional Ingredients

• Plums go well with apples, the jam acquires a delicate apple aroma and a thicker consistency.
• Oranges will add a fresh citrus aroma and taste to a plum dessert.
• Butter is added to create a buttercream flavor.
• Chocolate will make plum jam unusual and appetizing.
• Citric acid will add sourness and extend the shelf life of the product.

If desired, add cloves, cinnamon, ginger, vanilla, walnuts, and almonds to the plum jam.

To guarantee a jelly mass, gelatin or pectin is added.

What fruits are suitable

• For jam, plums need to be ripe or slightly unripe - they contain a lot of pectin. There is less of it in overripe fruits, and the dessert will turn out liquid.
• Crushed plums will go into jam, but rotten and moldy plums should be removed.
• The seeds are removed from the fruits using a knife or by hand if the fruits are soft. It is better to wear gloves, dark varieties can stain the skin of your hands.
• If you want to make a plum dessert without the peel, remove it. The peel is easier to remove if the fruit is heated in the microwave until softened.

Subtleties and tricks of making delicious, thick plum jam

1. You need to weigh the fruit after removing the seeds.
2. If you do not add water to the jam, the cooking time will be shorter and more vitamins will be retained.
3. It is best to cook jam in a wide, shallow container, such as a basin. Enameled or stainless steel.
4. To make the jam thicken well, it is recommended to add sugar to the fruits, boiled until soft. To ensure that the plums are well boiled without water, they can be finely chopped or crushed in a blender.
5. The temperature of the finished jam is 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired level, cook the dessert for another 10 minutes, then pour into jars.
6. It is better to take jars with a volume of 0.5-1 liters. Be sure to rinse and sterilize both them and the lids well.

How to store plum jam

• This product stores well in a cool, dark place. For example, in the basement or refrigerator.
• Storage at room temperature is allowed, provided that the sun's rays do not fall on it.
• The jam will keep for 1-2 years if poured into clean, sterilized jars and sealed tightly.

Plum jam recipes

Delicious, thick jam can be made from any type of plum: yellow, red, black. But in each case there are subtleties of the recipe, nuances of preparation.

Video: thick plum jam for the winter

An easy recipe for making thick, delicious plum jam.

To prepare it, you will need:

• plums and sugar - 2 kilograms each;
• a bag of pectin or any thickener based on it - optional.

How to cook:

1. Wash the plums and remove the pits.
2. Place in a container where you will make the jam. Add sugar.
3. Leave for several hours, maybe overnight, so that the plum gives juice. You can skip this step, but then you will need to cook the jam on the lowest heat and stir continuously so as not to burn.
4. Place the plum and sugar on the fire. To medium if enough juice has been released, or to smallest if you skipped this step.
5. Cook for 20 minutes after boiling. Skim off the foam.
6. Turn off, wait 5 minutes for the residual boil to stop, grind with an immersion blender.
7. Turn on the heat, bring to a boil and:
   • cook for another 10-20 minutes: the longer you cook, the thicker the jam will be, or
   • add pectin, stirring it well, and cook for no more than 3 minutes (otherwise the gelling properties of the thickener will be destroyed), 1-2 minutes is enough.
8. Turn off, immediately, while hot, pour into sterilized jars, seal.

You will learn all the details and tricks of making jam according to this recipe by watching the video:

Red plum jam

The recipe is very simple.

To prepare a beautiful scarlet dessert you will need:

• plums (pitted) – 1 kg;
• sugar – 1.5 kg.

Preparation:

1. Grind the fruits with a blender (or meat grinder).
2. Combine with sugar.
3. Cook over medium heat until thickened.

Yellow plum jam with orange

For a fragrant dessert with a citrus taste you need to take:

• plums – 1 kg;
• sugar – 1.5 kg;
• water – half a glass;
• half an orange.

How to cook:

1. Boil syrup from water and sugar.
2. Pour it over the prepared plums.
3. After boiling, cook for 20 minutes.
4. Grind the boiled fruits in a blender.
5. Add grated zest and squeezed orange juice.
6. Cook for another 15 minutes.

Prune jam with cinnamon

The dessert according to this recipe turns out to be a noble dark color with a pleasant spicy aroma.

For it you will need:

• prunes and sugar – 1 kg each;
• lemon juice – 3 tbsp;
• cloves – 3 pcs.;
• cinnamon - half a teaspoon.

Preparation:

1. Sprinkle the crushed fruits with sugar, mix and bring to a boil.
2. Add the remaining ingredients and stir.
3. Cook over low heat for about an hour.

Plum jam with butter

Products:

• plums – 1 kg;
• sugar – 0.5 kg;
• butter – 50 g;
• vanillin - on the tip of a knife.

How to make jam:

1. Grind the fruits with a blender.
2. Boil over low heat for 30 minutes, remembering to stir.
3. Add sugar, cook for another 20 minutes.
4. Add oil and vanilla.
5. Cook for another 10 minutes.

Video: apple jam and plums in a slow cooker

A multicooker makes it much easier to prepare many dishes, including plum jam. Watch the video on how to make delicious and thick apple-plum jam in a slow cooker. The recipe is very simple.

Making delicious plum jam is not difficult, and modern technology makes the preparation process even easier. Additional components will give the dessert new shades of taste and aroma.

Plum preparations are served by the hostess on the table as a dessert, but the dish itself is very satisfying. Even a thin layer of jam on a sandwich is an excellent option for breakfast, which will well muffle the feeling of hunger until lunch. The fruit is excellent for preservation, and people have come up with many recipes for its preparation.

How to make plum jam for the winter

Each housewife decides for herself what can be made from plums - jam or. Each cooking process has its own nuances; for example, gelatin is used to create it, which adds viscosity to the dish. To make the preparation tasty and of high quality, you must adhere to some rules. Seedless plum jam for the winter will turn out great if you select the berries correctly, prepare the jars and maintain the cooking time.

Which plum to choose for jam?

To make delicious jam, you can take berries of any color or variety. The main thing is that the fruit should have dense pulp, the seeds should be easy to separate. Rotten or simply spoiled fruits should be thrown away immediately. The fruit must be fully ripe, but not overripe, otherwise the jam will not harden well. Some recipes recommend choosing sweet and sour berries so that the final result is a sour dessert. The jam will taste better if you first remove the skin from the fruit. This will be easier to do if you blanch the plum for 3 minutes.

Preparing jars for canning

To prepare plums, you must first prepare jars and lids for sealing. It is recommended to sterilize before use. You can do the processing in any way convenient for you:

1. Place the container in a container of water and boil. Do the same with the lids.
2. If you don't have a lot of dishes, you can use the microwave. Pour water into the bottom of the container and turn on the device for 15 minutes. Wave action and steam will kill all germs inside the dishes.

How much to cook jam for the winter

Before you start cooking, a person may have a question about how long to cook seedless plum jam for the winter. As a rule, the process does not take much time, much depends on the berry itself, but on average the dessert is cooked over low heat for 15-25 minutes. To check readiness, you can use a simple test: take a drop of jam and place it on a saucer, if it does not spread, then the dish is ready.

Recipe for pitted plum jam

There are a lot of options for creating desserts from plums; below are recipes for jams and confitures, which are more popular. You can use them to create a snack for tea or just a treat for guests. A step-by-step recipe for classic plum jam looks like this:

Ingredients:

• water - half a glass;
• vanillin - half a sachet;
• plum – 1 kg;
• sugar - to taste 500-800 g;

Preparation

1. Remove the seeds from the fruits, place them in a saucepan and add water. Simmer over low heat until you reach the desired consistency, stirring constantly so that the contents do not burn.
2. When the plum is completely boiled, remove the skin. You can easily do this by grinding the fruits through a sieve.
3. Place the resulting puree on the stove again and add sugar. Keep on very low heat for about 30 minutes.
4. At the end of half an hour, add vanillin to taste.
5. Place the thick dessert in jars and roll up.

Plum jam for the winter without water

You can prepare this delicacy without using water to get a richer taste and stronger aroma. To prepare you will need:

• granulated sugar – 200 g;
• drain – 1 kg;
• cinnamon - to taste (ground or grated sticks will do);

Preparation

1. Wash the fruit thoroughly and remove the seeds.
2. Place them in a bowl or pan and heat over low heat on the stove until the fruit is very soft. It will take approximately 15-20 minutes.
3. Place the resulting mixture on a baking sheet with high sides, sprinkle with sugar and cinnamon.
4. Heat the oven to 150 degrees Celsius, place the baking tray with the future jam in it.
5. Every 30 minutes add 2 tbsp. l. sugar in the dish.
6. At the end of cooking, divide the jam into jars.

Five-minute pitted plum jam

There is another recipe for pitted plum jam for the winter, called “five-minute”. It is very important for him to choose a variety of fruit with easily separated seeds. Before sealing, be sure to sterilize the jars. Cooking instructions:

Ingredients:

• water - a glass;
• drain – 2 kg;
• sugar – 1000 g.

Preparation

1. Pour sugar into a saucepan, add hot water, stir and place on the stove. Over low heat, the syrup should come to a boil.
2. Cut the fruit in half, remove the seeds. Place the pulp in boiling syrup, cook them there for 7 minutes, stir regularly, skim off the foam.
3. Put out the fire, let the workpiece stand for a few minutes and immediately put it in jars and roll up the lids.
4. The jam should cool indoors, then it can be taken to the cellar and taken out in winter.

Plum-apple confiture

If you don’t want to make a preparation from one component, you can try preparing a rich assortment. Apples are an excellent combination for confiture with plums. To create this dessert you will need the following ingredients:

• apples – 500 g;
• cinnamon – 1 tsp;
• drain – 1 kg;
• zest of half a lemon – if desired;
• sugar – 1 kg.

Preparation:

1. Rinse the fruits with clean water, make sure that there are no spoiled ones. Peel the apples, remove the core, cut into small pieces (slices). You need to remove the pits from the plums.
2. Place the finished fruits on the bottom of the pan, cover them with sugar, cinnamon and mash well. If desired, you should immediately add the lemon zest, grated on a fine grater. This should be done if you are 100% sure that the berries are sweet and without sourness.
3. Leave the “assorted sugar” to release its juice for two hours.
4. Place the pan over medium heat and cook until the mixture begins to boil. After this, immediately turn the heat to minimum and cook the confiture on it for about 30 minutes.
5. When the contents become soft, you can grind them with an immersion blender. If you don’t have one, you can get the mass of the required consistency using a sieve or a meat grinder.
6. After receiving the fruit puree, return it to the stove and simmer over low heat for another 30 minutes.
7. Place the finished confiture into jars and seal tightly with lids. Leave them in the apartment for a day, and then put them in the basement or refrigerator.

Plum jam with chocolate

For all lovers of sweets, below is a recipe for pitted plum jam with chocolate for the winter. To prepare this wonderful dessert you will need the following:

• plums (any) – 1 kg;
• gelatin – 1 pc.;
• sugar – 500 g;
• chocolate – 100 g;

Preparation

1. Rinse the fruits well, remove the seeds, and grind the fruits in a meat grinder or food processor to a puree.
2. Place it in a saucepan, add sugar and bring to a boil. Don't forget to remove the foam. Cook over low heat.
3. 15 minutes after the start of cooking, add the chocolate pieces.
4. Dissolve gelatin in a small amount of water and add it to the plum mixture.
5. Once the chocolate has completely dissolved, turn off the heat.
6. Pour the hot product into jars and roll up the lids.
7. The jam should cool down in the apartment, then it can be stored in the basement for the winter.

Pitted yellow plum jam with gelatin

This cooking method is also called “Plums in gelatin”. The appearance of the finished product is really similar, as if the fruit were inside the jelly. To make this jam you need:

• sugar – 2 cups;
• drain – 1 kg;
• gelatin – 30 g;

Preparation

1. For jam, it is better to choose dense fruits; it is even acceptable to use slightly unripe ones. Rinse the fruit thoroughly. Cut and remove the seeds.
2. Take an enamel bowl, place plums on the bottom, cover them with sugar, which is mixed with gelatin (instant).
3. Leave the preparation in this form for 10-12 hours to allow the juice to release.
4. Place the pan on the stove and bring to a boil over medium heat. There is no need to cook further, this time is enough.
5. Distribute the finished product into jars, roll up the lids and leave in the room for a day.
6. Next, you can put the treat in the refrigerator or cellar for the winter.

Video: what to cook from plums for the winter

Yield - 1 liter

Cooking time - 1 hour 30 minutes

Confiture is one of the varieties of sweet preparations intended for long-term storage. High-quality and ripe fruits are selected for it; overripe ones or with traces of fermentation are not suitable. It comes with pieces of fruit and berries, as well as in the form of a jelly-like puree.

Confiture made from these berries has a beneficial effect on the gastrointestinal tract. Combining two qualities at once: tasty and healthy. It can be multi-component and prepared with the addition of a mixture of various fruits and berries.

But the traditional recipe for plum confiture for the winter is monocomponent. It’s not difficult to prepare, the main thing is to be careful and follow all the conditions of the cooking technology. The finished product acquires a dense jelly-like consistency and a rich aroma.

How to make plum confiture at home - a simple recipe with step-by-step photos

Plum has strong fermentation properties, so it must be carefully sorted and washed under running water and soap, and the seeds removed. Cut into four parts, this way the fruits will be better boiled. Place in a saucepan, add water and place over medium heat.

Bring to a boil while constantly stirring, skim off the foam and reduce heat to low. Then leave to simmer for 50 minutes, remembering to stir constantly so as not to burn.

The plums should be thoroughly boiled. We don't add any more water. Otherwise, the syrup will turn out to be the wrong consistency.

After the allotted time for boiling, add granulated sugar and mix everything well.

Cook over low heat for another 40 minutes, stirring constantly. At the end of this time we check readiness. In order to understand whether the confiture is ready or not, drop a drop on a porcelain plate.

If the drop thickens quickly and holds its shape, this means the plum confiture is ready. The recipe with the photo helped me prepare it without much hassle. All that remains is to roll it into jars and store it in a cold place.

On cold winter evenings, when we lack the warmth of the sun and an abundance of fruit, every jar of aromatic jam or jam is a real find. That’s why, while the plum branches are still strewn with fruits, it’s time to make thick, tasty plum jam for the winter.

Real plum jam has a thick, uniform consistency and a natural, fruity aroma. It holds its shape perfectly in a spoon and does not spread in flour products when baking.

Making plum jam at home is quite simple. And, importantly, the recipe is completely inexpensive. For 2 kg of ripe plums take 1.5 kg of sugar, but if the plum is very sour, then 2 kg. To reduce the time of heat treatment of fruits and thereby preserve as many useful substances as possible in the finished dessert, use a gelling agent - apple pectin. It should be noted that when exposed to high temperatures for a long time, pectin loses its properties, so it should be added to the dish a few minutes before the end of cooking.

Recipe for making plum jam

Cooking time- 1 hour 20 minutes

Exit- 1.5 liters of prepared jam

Ingredients:

• Plums - 2 kg
• Sugar - 1.5 kg
• Water - 100 ml
• Apple pectin - 15 g

How to make plum jam

First of all, sort the plums, select only the ripest and highest quality fruits. Wash them under running cold water, divide them into halves and remove the seeds. According to this recipe, plum jam can be prepared only from fruits in which the pit is well separated from the pulp.

Place the plums in the container in which you plan to make the jam. Add water to the bottom of the pan and add sugar. The best and safest utensils for cooking jams and preserves are stainless steel utensils. As a last resort, use an enamel pan, but high temperatures may damage the enamel.

Cover the pan with plums, place on the stove and turn on low heat. Bring the mixture to a boil, skim off any foam that forms. Cook the jam for 25 - 30 minutes. During this time, the fruits will release juice and become soft.

Remove the pan from the heat. To give the jam a uniform consistency, chop the plums using an immersion blender.

Place the jam on the stove, bring it to a boil and simmer over low heat for 30 - 40 minutes, stirring constantly. To add optimal thickness to the mixture, add apple pectin and simmer for 5 minutes. Place the hot jam into clean, dry jars and seal with metal lids. It is most convenient to store jam in small glass containers (0.25; 0.3; 0.5 l). It is best to store sweet preparations for the winter in dry, cool rooms.

You can make jam from yellow plums in the same way, only the color of such a delicacy will be characteristic, sunny. And the aroma is more refined.

Plum jam with orange

Orange gives plum jam a pleasant citrus aroma and a light, pleasant bitterness. But if you don’t like orange bitterness, then you can remove the peel from the orange.

Wash a kilogram of soft plums and remove the seeds. Place them in a stainless steel pan, add an orange with peel, minced through a meat grinder, and the same amount of sugar as fruit. Cook over low heat until done. Place the finished jam in pre-sterilized jars and, without closing the lids, place them in a hot oven for 15 minutes. Turn off the oven and leave the jam jars to cool completely. With this method of preparation, a dense protective film is formed on the surface of the jam, protecting the dessert from mold. Close the jars with nylon or metal lids. Store plum and orange jam in a cool place.

Plum jam through a meat grinder

Wash the plums, remove the seeds and grind them through a meat grinder. Add sugar at a ratio of 1:1. Mix the mixture thoroughly and cook over low heat, stirring from time to time. There is no need to close the lid so as not to interfere with the evaporation of excess moisture. After 40 - 50 minutes, when the jam becomes thick, pack it into clean jars and put it in the pantry for storage.

Plum jam with chocolate

To prepare this jam, it is recommended to use only natural dark (bitter) chocolate. This plum-chocolate dessert will be appreciated by sweet tooth lovers. Jam keeps well at room temperature for a year.

Boil washed and pitted plums in a small amount of water until soft. Using a blender, puree them. Bring the mixture to a boil over medium heat, skim off the foam and, reducing the heat, cook the plums for 20 minutes. Then add sugar, mix well. Simmer the jam over low heat for half an hour. Then add a bar of dark dark chocolate and let the mixture simmer for 5-10 minutes. Pour the thick dessert into prepared glass containers and seal.

Plum jam with cocoa

To prepare a delicious plum treat with a fragrant chocolate note, take a kilogram of plums, the same amount of sugar, a tablespoon of cocoa and 30 grams of butter. Remove the pits from the plums. Prepare the puree using a blender or meat grinder. Add sugar and cook for 20 minutes over low heat, stirring constantly. Then add cocoa into the mixture in small portions, mix thoroughly so that there are no lumps, and cook for another 10 minutes. The next step is to add butter. After this, the jam should be boiled for 5 - 10 minutes, cooled and stored in the refrigerator.

Plum and pear jam

As a rule, the most delicious jam is obtained by combining different types of fruit. The sour plum flavor is perfectly neutralized by the calm sweetness of the pear.

Take equal parts of ripe, juicy pears and soft plums. Peel the fruits from seeds and seeds, chop into pieces and simmer in hot water until soft. Grind the fruits with a blender or masher, add sugar and cook the resulting puree over low heat for about an hour. Be sure to stir the jam so it doesn't burn! Pack the finished product into sterilized jars and seal with metal lids.

Plum jam with apples

Just fireworks of taste - delicious fruit jam! Plums and apples go very well together. And natural pectin, which is found in abundance in apple pulp and peel, will make the jam thicker and more viscous.

Wash the apples, remove the core and seeds (no need to remove the skin). Remove the pits from the plums. Grind the fruit into a meat grinder. Add sugar and a pinch of citric acid to the resulting puree. Place the container with the fruit on the stove, turn the burner to low and cook the dessert with constant stirring for just over an hour. Jam is considered ready when a drop of it cools quickly and does not spread on the surface.

Plum jam with gelatin

This jam is prepared quickly and is thick thanks to the gelling properties of gelatin. If you add a little more gelatin, you can get plum marmalade.

Make a puree from the prepared plums. Use a meat grinder or blender for this purpose. Mix the fruit mixture with sugar, add citric acid at the tip of a knife. Cook the puree for 25 - 30 minutes. Do not forget to stir the jam so that it does not stick to the walls and bottom of the pan. While the jam is cooking, dissolve a few tablespoons of gelatin in a small amount of hot water. A few minutes before the end of cooking, pour the prepared gelatin into the container with the fruit dessert, mix everything thoroughly. Boil the jam for one minute and pack into jars.

Plum jam in a bread machine

The easiest way to prepare is plum jam in a bread machine.

The fruits must be washed in cold water, seeds removed and finely chopped with a knife. Place the plums in a bread machine container, add sugar at the rate of 700 grams per kilogram of plums and lemon zest to improve the aroma. Close the lid of the bread machine and turn on the “Jam” mode. The home assistant will do the rest herself. After some time, when the jam is ready, the bread maker will emit a characteristic signal.

Plum jam in a slow cooker

Making plum jam in a slow cooker is quite simple. And this process does not take much time.

Grind pitted plums (1 kg) into puree using a blender. Place the resulting mass in a blender bowl, add 300 g of sugar, mix thoroughly. Cook the jam in the “Stew” mode for one hour. If you think that the finished dish is watery, then boil it for another 15-20 minutes in the “Baking” mode.

Plum jam without sugar

Sugar-free plum jam is especially useful for people for whom sweets are contraindicated for health reasons. This is also an excellent dessert for those who watch their figure and care about their health. In addition, sugar-free jam is the most economical option for homemade fruit preparation for the winter.

To make jam without sugar, take the ripe, sweetest plums. Remove the seeds, cut the fruits into quarters and place them in a metal or enamel pan. Let the plums boil over low heat, cover with a lid and cook for an hour and a half. Next, remove the fruit from the heat and leave until the next day (about 8 hours). The next day, cook the jam for an hour after boiling over low heat. Be sure to stir the mixture to avoid burning! Leave the jam again for 6 - 8 hours. After the specified time has passed, place the container with jam on low heat and cook, stirring, until desired thickness.

The peculiarity of preparing plum confiture, as well as any other confiture, is that, in addition to traditional fruits and sugar, a gelling component - fruit pectin - is added to the preparation. This addition not only gives the product a very appetizing texture, but also allows you to significantly reduce the cooking time and the amount of sugar in the composition.

This French plum confiture, in my opinion, is especially successful in its combination of herbs and spices. Moderately sweet, with a rich natural taste and aroma of plums. The subtle aroma of lemon, “smoky” notes of black tea and the appetizing taste of toasted nuts only emphasize and set off the natural taste of plums, without distracting all attention. This confiture is a real table decoration. Thick, ruby ​​red, viscous and glossy - a truly luxurious dessert! Try it!

Prepare the ingredients according to the list.

Chop the nuts coarsely with a knife, and then fry in a dry frying pan for several minutes until golden brown and a nutty aroma appears.

Prepare lids and canning jars in advance. Wash the cans of soda thoroughly and then sterilize them by steaming, oven or microwave. Boil the lids for 3-5 minutes.

Rinse and sort the plums thoroughly. Remove the seeds and cut the flesh into small pieces or quarters.

Weigh the resulting volume of fruit and measure the required amount of sugar. Select proportions based on the recommendations of the manufacturer of the gelling component. I use citrus pectin with a 2:1 ratio, that is, for every kilogram of pitted plums I add 0.5 kilograms of sugar and 1 package of pectin.

Grind half or 2/3 of the total mass of fruit in a blender.

Pour the resulting fruit puree into a frying pan, saucepan or other wide container suitable for boiling fruit. Add the rest of the fruit, cut into pieces.

Stir and add pectin. Following the instructions on the package, I pre-mixed pectin with 2 tbsp. Sahara.

To give the confiture an even more appetizing aroma and taste, we use black tea and lemon zest. Cut the zest from a lemon quarter into large strips - large pieces of zest are easier to find and remove from the finished confiture before canning. Add zest and tea to fruit mixture.

Stirring constantly, bring the fruit mixture to a boil. Add sugar and mix everything thoroughly.

Continuing to stir, bring the mixture to a boil over medium heat and cook for another 3 minutes from the moment of boiling, skimming off any foam that forms.

Turn off the heat, remove the zest and tea. Add the toasted nuts and mix everything again.

Pour plum jam into sterilized jars. Close with prepared lids and roll up. Turn the jars upside down and leave for 5 minutes. Then return to its original position, wrap and leave until completely cool.

Plum confiture is ready! Enjoy your tea!