Recipe for plum jam for the winter. Plum jam: product properties, application and recipes

Jam is considered a type of jam, but it differs in consistency and composition. This product quite often used in modern cooking for cooking various dishes and especially baking. It is worth noting that its recipe is so simple that it does not require much effort, and the taste combines sweetness and sourness, which is very good for confectionery.

Cooking options

There are several ways to prepare jam. The first involves boiling the fruit for a long time, as a result of which the moisture evaporates, forming the necessary consistency. The second method is to add special thickeners to plum jam. The recipe for these types of preparations is often called jam and starch is added to it. That is why it is best to use the first option, although you will have to spend some time on it.

Ingredients

For preparation you will need:

Plum - 2 kg;

Granulated sugar - 1 kg.

To prepare delicious recipe which is suggested below, no other components are required. However, many chefs prefer to add various spices and even cocoa to give the dish a special piquancy and unusual taste.

Fruit selection

It is worth noting that there is great amount different They all differ from each other in color, size, density and taste. It is believed that it is best to make plum jam from light fruits. The recipe for this preparation assumes that the result will be a transparent and dense jam consistency. However, many housewives prepare jam from any variety of plum, choosing it carefully.

The fact is that the fruits should not be green or unripe, otherwise not only will it not work good jam, but its use will also affect health. That is why it is better to purchase overripe fruits, which will not only cost less, but are also perfect for this recipe.

Preparation

First of all, you need to rinse the fruit well. To make the plum jam light, it is recommended to wipe off the cloudy coating from the fruit. You also need to remove the seeds and finely chop the remaining pulp.

Next, you should transfer the fruits into a container and cover them with sugar. They should remain in this form for a day. Many recipes that tell you how to cook plum jam skip this moment, but it is thanks to it that the juice is released more in a natural way, and not under the influence of temperature.

After the allotted time has passed, you need to put the container on the fire and bring its contents to a boil. Then the gas pressure is reduced, after which the jam is cooked until the moisture is completely removed from it. The result should be a homogeneous mass in which a metal spoon can easily stand. Then the resulting substance is rolled into jars and placed on long-term storage before consumption.

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 nice sweet and sour taste, and dried fruits are very fragrant and healthy.

Today we will talk about such a winter preparation as 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. Add 800 grams to softened fruits 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, make 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.

Cold winter evenings Sometimes you really want 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 aromatic smell. It's 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. 60

Number of servings: Cooking time:

1 hour 40 minutes

Energy value
calorie content - 263.6 kcal;
proteins - 1.32 g;
fats - 0.75 g;

Ingredients

carbohydrates - 66.8 g.
prunes - 1 kg;
white sugar - 100 g;
lemon - 1 pc.;
cinnamon, vanillin - 0.5 dessert spoon;

water - 1 l.

Step-by-step preparation
Wash the prunes thoroughly in warm water. Remove the tails. Remove the bones.
Place dried fruits on a towel and let them dry.
Pour water into a saucepan, add prunes. Place on the stove and boil until completely boiled.
Turn off the heat, drain the water. Let the prunes cool for 10 minutes.
Place the resulting fruit puree back into the pan. Add sugar and half a glass of water. Put on fire.
Cook over medium heat until thickened. Before turning off add to sweet mass lemon zest, cinnamon or vanilla.
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 eating 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.

Spiced plum jam - recipe for a slow cooker

Number of servings: 1 hour 10 minutes

1 hour 40 minutes

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.

water - 1 l.

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.
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.
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.
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.
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: 3 hours 35 minutes

1 hour 40 minutes

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.

water - 1 l.

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).
Pour the required amount of water into the bottom of the baking dish, then transfer the chopped fruit pulp there and place bags of seeds around the entire perimeter.
Place the dishes in the oven, set the thermostat to 150℃ and leave the dessert to cook for 1.5 hours.
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.
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℃.
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: 2 hours 10 minutes

1 hour 40 minutes

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.

water - 1 l.

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.
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.
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.
About 5 minutes before the dessert is ready, add lemon, stir thoroughly until it is completely dissolved, and remove the sweetness from the stove.
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: 5 hours 15 minutes

1 hour 40 minutes

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.

water - 1 l.

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.
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).
After the specified time has passed, remove kitchen utensils from the stove and leave the future jam to infuse for about one day.
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.
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.
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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First of all, you should start preparing the plums. They are sorted to see if they are no longer suitable for cooking and washed thoroughly under running water. It is imperative to get rid of spoiled fruit. If several missing fruits end up in the saucepan, the jam will most likely turn out completely tasteless. This means that the hostess wasted so much time trying to prepare something special for her loved ones.

In addition, you will need to pit the plums. Then the fruits are transferred to a saucepan in which the jam will be cooked.

1. Place the saucepan with plums on the fire, adding water.
2. Cook the plums over low heat for an hour.
3. Then add sugar and leave it on the fire again.

Determining the degree of preparation of jam is quite simple. If it has acquired thick consistency and visually reduced, it can be removed from the stove. If the jam is one third less than it was originally, it’s time to seal it in jars. Alternatively, you can simply transfer the jam to suitable container and cover with regular lids.

Jam without skin

This recipe for making jam is more painstaking than the previous one. During the cooking process, you will have to get rid of not only the seeds, but also the skin. Removing it from the drain is not so easy. But knowing one little trick, it will be very easy to cope with such work and quickly prepare one.

To prepare, you will need a kilogram of plums and a kilogram of granulated sugar. To remove the skins from the fruits, you need to pour boiling water over them and do it yourself. Then the plums are cut in half and the pits are removed.

According to the recipe, namely simple recipe For plum jam without skins for the winter, you must then follow the following cooking steps:

1. Pass the plums through a meat grinder.
2. Mix the resulting mass with granulated sugar.
3. Put the fruit-sugar mixture on the fire.
4. After the mass boils, cook it over the fire for at least another hour.
5. Periodically you will need to remove the foam.

The readiness of jam is quite easy to determine. To do this, you need to drop a small drop onto a plate. If the mass has not spread, then you can safely remove it from the heat and pour it into jars. Fragrant and bright plum jam is ready for the winter. All that remains is to bake the pancakes and you can safely serve them.

Plum “five-minute”

To please your household with such a tasty and satisfying jam, you will need to take a kilogram of plums and eight hundred grams of sugar. The plums are thoroughly washed under running water, cut in half and the pit is removed. Then pass the fruit through a meat grinder or food processor.

Sticking to a recipe, namely a simple recipe thick jam five minutes from plums for the winter, you need:

1. Transfer the plum mixture into a container suitable for cooking.
2. Then fall asleep required quantity sugar and leave in this position for about an hour.
During this time, the sugar should be completely absorbed.
3. After an hour, the plum mass is put on fire and boiled for fifteen minutes.
4. Remove the jam from the stove and allow to cool.
5. After a while, put it on the stove again and bring it to a boil.
6. Cooking time – twenty minutes.
7. Then the action is repeated completely, only for the third time you will need to simmer the jam on the stove for thirty minutes.

During this time, the mass should decrease in size by half or at least by a third. The finished jam is poured into a previously prepared container (not forgetting to sterilize it) and sealed. Store jars in the pantry or refrigerator. It is advisable to attach a sticker to each jar with the date the jam was made. Thanks to this, the hostess will always be one hundred percent sure that the canned food served to the guests has not expired. Can be prepared for the winter.

Homemade secrets for making jam from apples and plums

Cold winter evening pancakes with jam and hot tea will be enjoyed by the household with a bang. In order to have everything you need for home gatherings on hand, you should now take care of some of its components, for example, jam.

There are only two ingredients needed to make jam. This is a kilogram fruit puree and a kilogram of granulated sugar.

1. It is necessary to peel the apples, cut out the middle and cut into arbitrary sizes, for example, into cubes, so that the apples are better boiled.

2. Then the fruit is transferred to a large saucepan, filled with water and simmered over the fire after boiling for about half an hour. During this time, the apples should be well boiled.

3. Add plums to the apples (they must also be thoroughly washed and pitted first, if desired).

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Fruits and berries

Description

Pitted plum jam will be a thick and transparent fruit mass, which will not only provide you with the entire set of vitamins necessary during the winter, but will also allow you to enjoy tender summer taste drain This preparation is perfect for cooking various dishes with it. homemade cakes or simply spread the sweetness on a piece of bread for tea. If you follow all the instructions from the step-by-step photo recipe presented below, then you will definitely be able to prepare such winter preservation even the first time.

Plum is rich pectin substances, which in turn are not only responsible for the thickness of the jam, but also for removing heavy metals from the body. Needless to say, any fruits and berries contain a large number of vitamins, and they, in turn, keep you in good shape immune system. If you always have a supply of such plum jam in your pantry, then you definitely won’t be afraid of colds in winter. For some, children will definitely be delighted with the prospects of such treatment. Plums are those fruits that tolerate very well heat treatment, which has a very good effect on the taste and smell of the finished jam. In this case, you have two cooking options homemade jam from plums according to this simple recipe: make it look like jam or interspersed with pieces of fruit. Don’t worry, the taste of the product does not depend in any way on this choice.

Let’s quickly start preparing delicious and tender seedless plum jam at home for the winter!

Ingredients

Steps

Let's prepare on the work surface of the table all the ingredients we need to make this jam. Be very careful when choosing plums: we need only the most ripe fruits blue variety, the stone in which easily lags behind the pulp. Only such plums produce amber transparent jam.

We thoroughly wash the collected or purchased fruits in cold water, remove the stalks, if any, divide them in half and remove the seeds. Place the plum halves in a separate bowl, where they will dry slightly from moisture.

To create such a classic plum jam, we first have to separately prepare sugar syrup. It is really easy to prepare: enamel pan or the saucepan is overfilled cold water, the amount of which is indicated in the ingredients, all the prepared sugar is poured in, the ingredients in the pan are mixed until smooth and brought to a boil. The syrup is cooked until all the sugar is completely dissolved as shown in the photo, this may take 5 to 10 minutes after boiling.

Place the prepared plum halves into the pan when all the sugar crystals have completely dissolved. Cook the plum halves until softened and saturated with sweetness for 15-20 minutes. Please note that cooking time directly depends on how much ripe plums you purchased. When the plums have softened enough, carefully pour the contents of the pan into a food processor and grind to a puree. You can also turn the mixture into puree using a regular hand masher, although it will take longer. Return the already crushed mass to the pan and cook the jam for 60 minutes over low heat after boiling again.

As you noticed, we do not remove the skins from plums, because they are rich in vitamins, but you can do this if you wish.

It is better to choose small jars for storing such preparations and sterilize them in advance along with the lids in the oven or microwave. You need to pour still hot plum jam into warm jars, and then immediately roll them up with lids. Preservation should be left in the kitchen under a blanket until it cools completely and only then put into the pantry or cellar.

Homemade seedless plum jam is ready for the winter!

Bon appetit!