Seedless plum jam recipe 5 minutes. Plum jam recipes for experienced and novice housewives

By preparing plum jam according to the classic recipe or adding other products to it, you can create unique desserts for the winter!

Probably every experienced housewife knows how to make plum jam. This delicious fruit grows almost everywhere, so in any home on the shelves with preparations for the winter there will be a couple of jars of such canned plum delicacy. If you prepare this jam during the plum ripening season, which occurs in mid-summer, then during the cold season you will provide yourself with a vitamin dessert that has a beneficial effect on the entire body. So, it will help:

improve the functioning of the gastrointestinal tract;
improve digestion;
strengthen blood vessels;
normalize the condition of the skin;
remove excess salts from the body;
cope with anemia;
overcome stress;
bring the pressure back to normal.

Delicious plum jam It is obtained either from this fruit alone with sugar, or in combination with a variety of other ingredients, among which are all kinds of fruits, berries, wine, nuts or chocolate. Each recipe for this type of preservation has its own advantages, thanks to which ordinary plum jam will turn into a real culinary masterpiece with unsurpassed taste characteristics and an attractive aroma.

10 recipes for plum jam

Recipe 1. Classic plum jam

Ingredients: 1100 g plums, 1100 g sugar, 115 ml water.

We wash the plums, selecting dense fruits of medium ripeness for canning. Divide in half. We take out the bones. Pour sugar into a non-stick pan or enamel container. Fill with water. Dissolve the granulated sugar over low heat and constant stirring. Pour the syrup into the plums. Let stand for a couple of hours to release the required amount of plum juice. Boil quickly for a couple of minutes. Leave the fruits to soak for 9 hours. Reheat and cook for 3 minutes. We repeat the cooking procedure twice more with cooling breaks of 2-3 hours. We carry out the third approach, boiling slowly until thickened. Packed in sterile glass containers. We seal it.

Recipe 2. Plum jam Five minutes

Ingredients: 1080 g plums, 1400 g sugar.

Wash the plums, removing the stems. Pour onto a surface lined with paper. Let the fruits dry. Making longitudinal cuts, we remove the seeds. Cut large plums into quarters. In a deep bowl, mix plums and sugar. Set aside for a couple of hours, during which the juice should stand out. Quickly heat the fruit mixture. Boil for 5 minutes, stirring all the time. Periodically remove the foam from its surface. Cool the contents of the container. Reheat and boil for 1 minute. Place in prepared, washed and sterilized containers. We store it in a cool place.

Recipe 3. Pitted plum jam

Ingredients: 960 g plums, 960 g sugar, 45 g lemon, 3 g cinnamon.

We wash the plums. We clean them from seeds and peel, cutting them in half. Transfer to a thick-bottomed enamel pan and sprinkle with sugar. We stand overnight. Sprinkle with cinnamon. Heat and simmer slowly for 11 minutes. Remove the formed foam. Cool completely. Warming up again. Cook for 11 minutes. We repeat the cooling and cooking procedure again. Wash the lemon thoroughly. We cut it into small pieces without removing the peel, removing the seeds in the process. Add chopped citrus and boil for 10 minutes. We transfer the jam into jars, which should be sterilized in advance. We cork it. Place with the neck down and cool slowly, wrapped in a blanket.

Recipe 4. Plum jam in a slow cooker

Ingredients: 900 g ripe plums, 750 g sugar, 9 g ginger root, 50 ml water.

We wash the plums, removing unripe and spoiled fruits. Leave to dry completely on a paper towel. Divide each plum in half and remove the pits. Place the prepared fruits in the multicooker bowl. Add water. Set the mode to “Frying”, 7 minutes. Cook the plums with the lid closed. Transfer the softened plums with their juice to a bowl. Beat with an immersion blender, turning the mixture into a puree. If you don't have a blender, you can use a metal sieve to grind the plums. Peel the ginger root, grate it, and add it to the plum puree. Add sugar. Stir. Turn on the “Cooking” or “Steaming” mode, 25 minutes. Bring to a boil, remove any foam that appears. Cook with the lid open, stirring constantly. Pour into sterile jars, close with plastic lids, under which we store the jam in the cold, or seal it hermetically.

Recipe 5. Yellow plum jam

Ingredients: 1100 g yellow plums, 1650 g sugar, 640 ml water.

We wash the plums, choosing ripe fruits suitable for canning. Let the liquid remaining after washing drain from the surface of the drain. We make several punctures in each of them using a fork or skewer. Place in an enamel-coated bowl. Separately, make the syrup by boiling the sugar in water for a couple of minutes until it is completely dissolved. Pour the boiling syrup over the prepared plums. We insist for a day. We drain the liquid and boil it without fruit. Pour into the plums and leave for another day. Then heat the entire contents of the container, stirring. Boil until thick, removing foam regularly. Pour the plum jam into a sterile container.

Recipe 6. Plum and apple jam

Ingredients: 970 g plums, 1060 g apples, 1640 g sugar, 110 ml water, ½ tsp. citric acid.

Wash the fruit thoroughly. We peel the pits from the plums, dividing each of them in half. We cut the apples into small slices, removing the core and branches in the process. Place the mixture of crushed fruits in a container suitable for making jam - a wide basin or a thick-bottomed pan. In a separate container, mix hot water with granulated sugar. Boil until the latter is completely dissolved, stirring. Pour the resulting syrup into the plum and apple mixture. Warming up. Boil for 10 minutes with regular stirring. Remove the foam, cool for 4.5 hours. We repeat this procedure three times. At the end of the third stage of cooking, add citric acid. Boil for about 5 minutes. Seal tightly in sterile jars.

Recipe 7. Plum jam with nuts

Ingredients: 980 g Hungarian plums, 240 g walnuts, 810 ml water, 980 g sugar, 65 g lemon, 10 g vanilla sugar, 5 g soda.

Rinse the plums. Dissolve soda in a liter of water. Dip plums into the solution. After two minutes, drain the liquid and wash the fruits. Insert a skewer or a long stick into the place where the stalk is attached, press down so that the bone comes out from the other end. We clean the nuts and cut the core into 2-3 parts. Carefully place a piece of nut inside each plum. In a wide basin, mix water with granulated sugar. We dissolve the latter by heating the contents of the container. Cool slightly. Add stuffed plums. Boil for about 15 minutes, stirring. Squeeze lemon juice into the plum mixture. Add vanilla sugar. Boil until thick. Cover the container with a slightly damp towel. Pour into jars after a couple of hours.

Recipe 8. Plum jam with cocoa

Ingredients: 3800 g plums, 1900 g sugar, 75 g cocoa, 5 g vanillin.

We wash the plums. We express the water. Place the fruits on a paper towel and wait until they dry. Chop in half, removing the seeds. Place the plums in a container intended for making jam. Sprinkle with 950 g of sugar. Mix carefully. We keep it in the cool place for a day. Add the remaining ingredients: vanillin, 950 g granulated sugar, cocoa. Stir the mass while heating slowly. Boil for about 45-60 minutes depending on the degree of ripeness of the plums. If the fruits are hard or unripe, cook them for an hour. Transfer the thickened dessert into sterile glass jars. Let's roll up.

Recipe 9. Plum jam in slices

Ingredients: 960 g plums, 960 g sugar, 190 ml water, 5 g soda, 20 g orange zest, water for soaking.

Soak the washed plums in a soda solution for 2 minutes. To prepare the latter, sprinkle baking soda into a liter of cool water and stir until dissolved. We take out the plums and carefully wash off the remaining solution from their surface. We divide the fruits in two by splitting them with our hands or using a sharp knife. We remove the bones. In a wide enamel bowl, mix water and sugar. Dissolve it when heating the mass. Add plum slices. Set aside the container after boiling and let it sit without heating for 11 hours. We carry out the second stage of cooking within 2 minutes from the moment of boiling. Stir infrequently and very carefully, without damaging the integrity of the slices. Let the dessert cool for 10 hours. From a well-washed citrus, remove the yellow zest in the amount of 20 grams. Cut into thin strips. Pour the zest into the plum mixture. Boil the dish slowly for about 12 minutes. Remove the foam. Transfer to washed sterile jars. We store under polyethylene covers, placing the container in a cold place, or sealing it hermetically.

Recipe 10. Plum jam with wine and spices

Ingredients: 4900 g plums, 2100 g sugar, 390 ml white wine, 4 g cinnamon, 1 g cardamom, 40 g almonds.

We wash the plums and split them in half. We remove seeds from the fruits. Place plum halves in a container suitable for making jam. Sprinkle with sugar. We insist for about 12 hours. Fill the mixture with wine. Sprinkle with cinnamon. Pound the cardamom grains and add them to the plum mixture. Stir over low heat. Boil until the syrup becomes thick. Crush the almonds as desired or leave the nuts whole. Add almonds to the dessert 7 minutes before the end of cooking. We pack in sterile small jars. Store in the cold.

Making plum jam for the winter is quite simple. By following the detailed instructions included in each recipe, even a beginner can easily complete this task. The following tips will come in handy when cooking plum delicacies:

To prepare jam in slices, you need to pay special attention to the choice of plum variety. They should easily separate from the seeds. The varieties “Hungarian” and “Renklod” are excellent for these purposes.
Any medium-sized plums, including yellow ones, are prepared whole. Before cooking, it is recommended to pierce them with a fork or skewer for better soaking in syrup.
You can remove the pits from plums without splitting them in half. To do this, a stick is inserted into the place where the stalk is attached and the seed is pushed through.
To ensure that the fruits maintain their integrity during cooking, they are placed in a soda solution for a couple of minutes and then washed thoroughly.
If plums have a dense crust that can burst during cooking and damage the integrity of the plum segments, it is recommended to first blanch the fruits for 2 minutes and immediately rinse with cold water.

It is often used as a filling for various baked goods, because whole slices look very appetizing in pies, casseroles, pancakes and muffins. A tasty delicacy with virtually no contraindications is suitable for children and adults. Such preparation for the winter will allow you to preserve delicate fruits throughout the year, fill them with the aromas of spices, and add piquant notes of chocolate or wine. The combination of plums with other fruits will perfectly diversify this dessert and allow you to show maximum imagination when preparing vitamin-rich fruit and berry dishes.

An excellent source of vitamins and nutrients. Thanks to its medicinal properties, the stomach is gently cleansed of harmful toxins, and the functioning of the gastrointestinal tract is normalized. This fruit has good taste characteristics, and also contains glucose, fructose and sucrose, a large number of various minerals that are beneficial to the human body. But what if you only get to enjoy these fruits in the summer? Here, delicious plum recipes for the winter will come to your aid.

Frozen

The cooking process includes the following stages:

First, rinse the fruits under running water, divide them in half and remove the seeds.
Using a paper towel, pat the pieces dry and place them neatly on a tray or freezer surface.
The prepared slices should be placed in the freezer for 50 minutes. As soon as they are frozen, carefully place everything in a plastic bag, remove excess air from it, tie it tightly and you can safely put it in the freezer right up to the onset of cold weather.

Healthy and tasty sweets for the winter are guaranteed!

Dried

When the question arises about what can be prepared from plums for the winter, the first thing that comes to mind is prunes, as they are one of the most popular dried fruits in the whole world. The process of its preparation is the most common, but you can dry the fruits in different ways.
First of all, for future prunes, choose only dense and strong fruits without damage, approximately the same size for uniform drying. Wash them thoroughly, cut them in half and remove the seeds.

In natural conditions

It is necessary to dry the plums under the sun on special sheets of wood, on which the prepared halves are laid out with the cut side up, placing them not very tightly together. The approximate drying time is about 4-5 days. Bring the fruits indoors at night and take them out in the morning after dew has fallen to avoid the fruit becoming damp.

Important!Make sure that wasps or flies do not get close to the fruits, otherwise this may lead to the plums becoming infected with harmful bacteria.

In an electric dryer or oven

Drying can also be carried out in an electric dryer or oven in the following way:

Before drying, it is necessary to blanch the fruit by boiling it in boiling water for 1-2 minutes with the addition of a couple of teaspoons of soda.
Next, place the slices in layers on a baking sheet or in an electric dryer container. Drying is carried out in several stages:

for 3-4 hours at 45-55°C;
for 3-6 hours at 60°C;
from 3 to 6 hours at 75-80°C.

Dried plums are ready and will be an excellent addition to various desserts and tea parties.

Pickled

Cooked in its own juice, it will be an excellent winter treat for you. You will need: 1 kg plums, water, vinegar, sugar, cinnamon. So:

First you need to prepare the marinade, namely, add vinegar and sugar to boiling water and then let it boil.
Add cloves, a little cinnamon, pepper to a jar of fruit and pour boiling brine over everything.
After sterilizing the jar, roll up the lid and turn it down to let it cool.

After two weeks, you can safely eat delicious pickled plums.

Did you know?In the Middle Ages, plum gum was used to make ink for manuscripts.

Candied fruit

A delicacy such as candied fruits is quite healthy, as it does not contain dyes or preservatives. To prepare them you will need 2 kg of plums and 2.5 kg of granulated sugar. About 2 kg of fresh fruit yields about 500-700 g of candied fruit. So, the cooking process:

Choose large, ripe fruits that are very dense and definitely not wormy. Wash, cut them in half and remove the seeds.
Dissolve granulated sugar in 200 ml of water and bring it to a boil. Then, after removing the foam, pour in the previously prepared plums.
Carry out the procedure for cooking plums in 3 stages of 5 minutes each with long breaks of 6 hours. Such intervals are necessary so that the moisture is gradually replaced by sugar.
After the third boiling, transfer the fruit to a colander.
After some time, transfer the fruits to a flat surface and place them in a warm, well-lit and ventilated place for 3-4 days.
Turn the plums daily to ensure they dry evenly. They will be ready when they stop sticking to your fingers.

Jam

An excellent preparation from plums for the cold winter will be jam, which is not only a delicious dessert, but also an excellent addition to pies and any baked goods. To prepare it you will need 1 kg of fruit and 750 g of sugar.

The cooking process includes the following steps:

First, sterilize the lids and jars in boiling water.
Wash the fruits and remove the seeds. Then cook them in boiling water for 5 minutes until they are soft.
Rub the fruit through a sieve or colander and place the resulting puree in an enamel bowl. The jam should be cooked in it for 10-15 minutes, gradually adding sugar.
After this, boil the mixture for another 20 minutes until it is completely cooked.
Pack the jam into prepared jars and roll them up.

Just a couple of hours of your time and the delicious plum jam is ready!

Paste

Plum marshmallow is quite easy to prepare, its special taste will not leave anyone indifferent. You will need: 2 kg of plums, water, sugar, parchment paper.

Follow these steps:

Rinse the fruits under running water and place in a saucepan with a deep bottom, pour in a small amount of water.
Boil the fruit a little and when the stone begins to separate, you can turn off the heat.
Rub the plum pieces through a sieve, add sugar to the resulting mass and mix everything.
Cover the prepared baking sheet with parchment paper, pour plum puree onto it and smooth the surface with a knife. Before doing this, the oven should be preheated to 90°C.
Place the baking sheet in it for 3-4 hours, be sure to open the oven door slightly.
The pastille will be ready when it stops sticking to your fingers. Cut it into small strips and put it in a jar. Store the treat in the refrigerator.

Did you know?The plum does not exist in the wild, as it was obtained by crossing cherry plum and sloe about two thousand years ago.

Marmalade

Plum marmalade, prepared, will become not only a delicious dessert, but also an excellent dietary and, most importantly, a healthy addition to your daily diet. You will need the following ingredients: 1 kg of fruit, 400 g of sugar, water and parchment.

So, you need to perform the following steps:

Rinse the fruits under water and carefully remove all the seeds using a table knife.
Choose thick-walled containers without unnecessary coatings for making marmalade. Place the slices there and start cooking everything over low heat for 2 minutes. After this, add water in small portions until the mixture boils. Until the plums are completely soft, stir and mash them with a wooden spatula.
To get rid of skins and excess fiber, carefully rub the boiled fruit through a sieve.
Pour the resulting puree back into the bowl and start cooking over low heat.
After heating the puree to a temperature of 90°C, begin to gradually pour sugar into it, remembering to mix everything with a spatula. Remember that marmalade takes a long time to cook, requiring frequent stirring.
After 40 minutes of cooking, the mass will begin to become viscous, which indicates its readiness. Next, cover a special container for the future marmalade with parchment paper and pour the resulting mass into it. Leave it to cool for 2 days in a dry, well-ventilated area.
Cut out small shapes from the frozen marmalade and dip them in sugar.

Delicious sweets are ready!

Jam

Take care of your winter tea parties by making delicious yellow plum jam. To do this you will need 1 kg of plums, 1-1.5 kg of sugar and 500 g of water.

Let's see what to cook from plums for the winter

20 recipes for homemade plums

A carefully grown plum harvest can be used in many different ways. You can bake delicious pies from juicy ripe plums. And you can prepare a lot of other dishes - spicy sauces, aromatic drinks, you can make jam or prepare plums in syrup.

In our selection you will find interesting recipes for preparing plums for the winter. They are not at all difficult to replicate at home.

Tkemali plum sauce for the winter

Tkemali is a spicy sweet and sour sauce that is ideal for dishes of vegetables, meat, fish and seafood.

You will need : 1 kg plums, 4 cloves of garlic, 1 hot pepper, 5 tbsp. cilantro, 3 tbsp. dill, 1 tbsp. tarragon, 2 tsp. mint, 2 tsp. coriander seeds, 2 tsp. khmeli-suneli, 2 tsp. salt, 1 tbsp. sugar, 1 tsp. ground black pepper, 3 tbsp. pomegranate juice, 100 ml water, olive oil to taste.

Preparation. Cut the plums into quarters, remove the pits and place in a saucepan with water. Bring to a boil and simmer over medium heat for 15 minutes, stirring. Then place in a colander, drain the liquid, and rub the plums through a sieve. Place the resulting puree back into the pan, add chopped hot pepper and other ingredients and simmer over low heat for 5 minutes. Cool the finished sauce, place it in sterilized jars, pour olive oil on top and store in a cool place.

Satsebeli is made from tomatoes. However, such a sauce made from plums will turn out just as good.

You will need : 2 kg plums, 3 heads of garlic, 2 hot peppers, 1 tbsp. salt, 8 tbsp. sugar, 2 tsp. ground black pepper, 1 tbsp. curry powder, 0.5 tsp. ground cinnamon.

Preparation. Cut the plums in half, removing the pits. Peel the garlic and remove the seeds from the pepper. Pass everything through a meat grinder or grind it in portions in a blender. Place the resulting mass in a saucepan, add salt, sugar, spices and bring to a boil. Cook the sauce, stirring, for half an hour, then put it into sterilized jars, seal and store in a cool, dark place.

Plum sauce goes well with almost any dish.

You will need : 2 kg plums, 1 onion, 1 clove of garlic, 3.5 cups sugar, 2 cups apple cider vinegar, 1 tbsp. mustard powder, 1 tbsp. ground ginger, 1 tsp. ground cinnamon, 1 tsp. ground red pepper, 0.5 tsp. ground cloves.

Preparation. Remove the seeds from the plums and grind the pulp in a food processor along with the onion and garlic. Place the resulting mass in a thick-bottomed saucepan, add the remaining ingredients and bring to a boil. Stirring occasionally, cook the sauce for 1-1.5 hours. Place the hot sauce into jars, sterilize and seal.

Mix tomatoes and plums together to make a great homemade sauce, similar to ketchup.

You will need : 2 kg plums, 2 kg tomatoes, 3 onions, 1 head of garlic, 1 pod of hot pepper, 1 stalk of celery, 1 bunch of basil, 1 bunch of dill, 1 bunch of cilantro, 150 g sugar, 1.5 tbsp. salt.

Preparation. Make a cross-shaped cut on the tomatoes and place in boiling water for a couple of minutes, then remove the skin. Remove the seeds from the plums and pass through a meat grinder along with tomatoes, onions, celery and basil. Place the resulting mass in a saucepan, add salt and sugar and bring to a boil. Cook over low heat for 1.5 hours. Half an hour before the end of cooking, add chopped garlic and cilantro to the sauce. Add crushed pepper 15 minutes before. Cool the finished sauce, put it in jars, sterilize and seal.

To prepare this sauce, you can use unripe fruits.

You will need : 1.5 kg plums, 1 apple, 1 onion, 2 cloves of garlic, 1 pod of hot pepper, thin ring of ginger root, 0.5 kg of sugar, 4.5 tbsp. soy sauce, 375 ml dry white wine, 125 ml water.

Preparation. Remove the pits from the plums and place in a saucepan along with chopped garlic, onion and pepper, grated ginger and diced apple. Add water, wine and soy sauce and bring to a boil. Then grind the mixture with a blender and bring to a boil again. Cook for 10-15 minutes, stirring, pour into jars and seal. Store the sauce in a cool, dark place.

Adjika made from plums goes perfectly with meat. It can also be added to soups to add a spicy flavor.

You will need : 2 kg plums, 2 heads of garlic, 3 hot peppers, 200 g sugar, 2 tbsp. salt, 2 cups tomato paste.

Preparation. Cut the plums in half, remove the pits and place in a saucepan along with the chopped pepper and garlic. Add sugar, salt and tomato paste, bring to a boil and simmer for 20 minutes, stirring constantly. Then transfer the sauce into sterilized jars and seal.

Ripe plums make excellent homemade ketchup, spicy and aromatic.

You will need : 1 kg plums, 2 heads of garlic, 2 tbsp. dried dill, 2 tsp. dried mint, 3 tsp. ground coriander, 0.5 tsp. ground red pepper, salt to taste.

Preparation. Cut the plums in half, remove the pits and place in a saucepan with water. Cook until they soften, then drain the liquid into another pan and rub the plums through a sieve into the same pan. Boil the puree well to a thick consistency. A couple of minutes before the end of cooking, add chopped garlic, dried herbs, spices and salt. Store the finished ketchup in an airtight container in the refrigerator.

Plums stuffed with garlic are an excellent stand-alone snack and an excellent addition to meat dishes.

You will need : 2 kg plums, 4 heads of garlic, 300 g sugar, 4 cloves, 6 allspice peas, 100 ml vinegar, 750 ml water.

Preparation. Peel the garlic and cut into slices. Rinse the plums, dry them and, after cutting, remove the pits. Place a slice of garlic into the cut and place the stuffed plums in the jars. For the marinade, mix boiling water with sugar, vinegar and spices, cook for a couple of minutes, stirring, then pour over the plums. Let sit for half an hour, then pour the marinade into the pan and bring to a boil again. Pour the hot marinade over the plums, cover the jars with lids and leave to cool overnight. The next day, drain the marinade again, bring to a boil and pour into jars with plums. Roll up, cool by turning the jars upside down, and place in a cool place for storage.

Try canning plums in a spicy marinade and surprise your guests with a delicious appetizer!

You will need 1.5 kg plums, 1 cinnamon stick, 8 cloves, 2 tsp. allspice, 1 tsp. fennel seeds, 4 anise pods, 2 cups sugar, 0.5 cups salt, 2 cups wine vinegar.

Preparation. Mix vinegar with sugar and bring to a boil, stirring. Rinse the plums, dry, prick with a toothpick and place in jars along with cloves, anise, pepper, fennel seeds and a piece of cinnamon stick. Pour hot brine, sterilize and roll up.

When preparing plums in their own juice, adjust the amount of sugar depending on the sweetness of the plums.

You will need : 2 kg plums, 0.5 kg sugar.

Preparation. Rinse the plums, dry them, cut them in half, removing the pits, and place them in jars, sprinkling them with sugar. Place the jars in a pan of boiling water to sterilize. As the plums settle in the jars, add more until the jar is completely filled. During the sterilization process, the plums will release juice and the sugar will dissolve. Roll up the sterilized jars, turn them upside down, wrap them and leave until completely cool.

Plums prepared in syrup are both an independent dessert and a delicious filling for homemade pies.

You will need : 1 kg plums, 350 g sugar, 0.5 tsp. citric acid, 1 liter of water.

Preparation. Rinse the plums, dry them and place them in sterilized jars. Pour boiling water over it, leave for 15 minutes, then drain the water into a saucepan, add sugar, bring to a boil and cook for 5 minutes. Add citric acid, stir and pour plum syrup. Roll up the jars, turn them over, wrap them and leave to cool.

A simple way to prepare plums is to make jam from them.

You will need : 5.5 kg plums, 1 kg sugar.

Preparation. Rinse the plums, dry them, remove the pits and place them in a saucepan, sprinkle with sugar. Leave for 1 hour, then put on the heat, bring to a boil and simmer for 10 minutes. Cool completely, then return to a boil and cool again. Repeat the procedure 2 more times. Then put the hot jam into jars, sterilize and seal.

Plum jam for the winter

Fragrant plum sugar content.

You will need : 2 kg ripe plums, 10 tbsp. sugar, 2 cinnamon sticks.

Preparation. Cut the washed and dried plums in half and remove the pits. Place the plums in a saucepan along with the sugar and cinnamon, bring to a boil and cook, stirring, for 20 minutes. Then rub the fruit through a sieve, and put the resulting mass back on the fire and cook for 40 minutes. Place the finished jam into jars, sterilize and seal.

A real French recipe!

You will need : 725 g plums, 220 g sugar, 100 ml water.

Preparation. Remove the seeds from the plums and place in a saucepan along with sugar and water. Leave for 12 hours, then bring to a boil and cook for 20 minutes until thickened. Place the hot jam into jars, sterilize and seal.

Plum jam with a subtle aroma of citrus and cinnamon.

You will need : 2 kg plums, 3 cups sugar, 3 tbsp. grated orange zest, 1.5 tsp. ground cinnamon, 20 g pectin, 1 glass of orange juice.

Preparation. Mix pitted plums with orange juice, bring to a boil and cook until the plums soften. Add pectin, stir well. Then add sugar, cinnamon and zest, stir, cook for another 1 minute and immediately pour into jars. Sterilize and roll up.

Thick plum jam can be used as an addition to desserts or as a filling for pies and pies.

You will need : 3 kg plums, 3 kg sugar, 1.5 glasses of water.

Preparation. Rinse the plums, dry them, remove the pits and place in the pan. Boil syrup from water and sugar, pour it over the plums and leave for 2 hours. Then place over low heat, bring to a boil and cool, leaving overnight. Bring to a boil again, cook for 10 minutes and cool completely. Repeat the procedure 2 more times. Place the finished hot jam into sterilized jars and roll up.

Children will especially like this natural delicacy.

You will need : 5 kg plums, sugar to taste.

Preparation. Cut the plums in half, remove the pits and place them cut side up on a baking sheet. Place the plums in an oven preheated to 200°C for 20 minutes. Then cool and puree in a food processor or blender. If desired, add sugar to taste, mix well and place the mixture on a parchment-lined baking sheet in an even layer. Place the baking sheet in an oven preheated to 80°C for 6-8 hours. Cut the dried marshmallow into strips, roll into rolls and store in an airtight container in the refrigerator.

Plums make a delicious light dish that you can make at home.

You will need : 2.5 kg plums, 1.5 kg sugar, 1 tsp. lemon juice, 1 packet of wine yeast, 4 liters of water.

Preparation. Rinse the plums, place in a large container and crush with a potato masher. There is no need to remove the seeds - this will give the finished wine a pleasant almond aroma. Pour boiled water over the plums, cover the container and leave for 3-4 days. Then add sugar, lemon juice and yeast, stir well and leave for another 4 days. Stir the contents of the container every day. After this, carefully filter the wine into a clean container, remove from the sediment, leave for two weeks, and then remove from the sediment again and leave for another three weeks. After the expiration date, bottle the wine and store it in a cool, dark place. Young wine can be tasted immediately or left to mature for several weeks.

Date of publication: 02/16/19

The plums that grow in almost every garden are actually a hybrid of wild cherry plums. Thanks to selection, these small fruits changed color over time and increased significantly in size. Today, the plum is a soft, deep blue fruit with a slight “foggy” bloom. As for storing these fruits, after purchasing it is advisable to leave them in a dark, well-ventilated place. By the way, you should not wash the fruits before processing, but covering them with gauze or a woven piece is recommended. And it’s difficult to list just how many things can be prepared from plums.

Fragrant pies, piquant prunes, sweet fruit liqueurs, and, of course, thick jam, which goes perfectly with fresh buns and black tea. However, before we consider several of the most popular recipes for plum jam, a few words about the benefits of this fruit. Thus, they contain potassium, magnesium, iron, calcium, copper, chromium and manganese, as well as vitamins C, B2, A, PP, B1 and H. It is these elements that normalize the functioning of the stomach and have a laxative effect on it. Eating plums is also recommended for atherosclerosis and cholesterol deposits.

How to properly process and prepare such a healthy fruit? Before cooking, plums must be thoroughly rinsed in clean water. Moreover, for this it is better to use a soft sponge, which will not only clean the fruit from dirt, but also remove the whitish coating. Regarding cooking options, they can be grouped into three groups:

jam with seeds (boiled with whole fruits in syrup);
seedless jam (prepared in the form of halves or slices with the addition of a small amount of water and sugar);
plum jam (filtered through a sieve or crushed in a meat grinder or using a blender).

Seedless jam recipe with photo

Cooking time: 5 hours 0 minutes

Quantity: 1 serving

Ingredients

fresh plums: 1 kg
fine sugar: 1.3 kg
filtered water: 50 ml

Cooking instructions

Wash medium-sized ripe plums well. Remove the tails and leaves. Dry each fruit with a soft paper towel.

We cut the plums along the seam with a sharp knife, which should touch the pit, after which we carefully separate the juicy halves with our fingers.

Now we can easily remove hard bones that are of no use to us.

We transfer fresh plums into an enamel bowl of a suitable size, where we will subsequently prepare the jam. Pour all the planned white sugar inside

Gently stir the contents of the bowl so that the crystals are distributed relatively evenly among the fruit halves.

Cover the dish with a flat plate and leave for 3-4 hours so that the plums release their juice.

After the specified time, remove the plate and place the bowl of fruit on medium heat.

Add a little cool water to prevent the halves from burning.

Bring to a boil, reduce the temperature to a minimum and simmer for another 10 minutes, during which do not forget to remove the light pink foam.

Transfer the halves into sterilized jars.

Fill with enough syrup and seal the plum jam tightly for the winter with clean lids.

After the mass has cooled completely, we send the sweet preparation to a rack in the pantry or basement. Bon appetit!

Recipe for jam for the winter

medium-sized plums - 1 kg;
fine sugar - 1.3 kg;
water - 90 ml;
lemon - 1 pc.

Cooking method:

We wash medium-sized ripe plums in running water.
We dry the fruits and immediately make a deep circular cut using a sharp knife.
We separate the halves, turning them in different directions, remove the seeds and place them in a large enamel bowl.
Bring the filtered water to a boil, and then pour in all the planned sugar.
Reduce the temperature to low and wait until the sugar is completely dissolved. In this case, it is important to constantly stir the syrup so that the crystals do not burn to the bottom of the pan.
Pour hot sweet syrup over the prepared plum halves.
Cover the bowl with a plate of suitable diameter and leave for 2 hours.
After the specified time, remove the plate and put the future plum jam on minimal heat, on which we bring the mass to a boil.
Squeeze the juice of one fresh lemon inside, mix the contents of the bowl and turn off the stove.
All that remains is to distribute the jam into sterilized jars, roll them up tightly and leave them in the basement or pantry.

small plum - 1.5 kg;
white sugar - 2 kg;
cool filtered water - 130 ml.

Cooking method:

Small plums, which are difficult to pit without significant damage, can be covered entirely. And now we will tell you how to do it correctly.

We wash all the berries and, piercing the surface of the plums in several places, transfer them to a wide saucepan or large bowl.
Pour in a partial glass of cool water and boil the fruits for 15 minutes.
Drain the berry water into another bowl, pour sugar into it and cook the syrup until it boils.
Add the sweet liquid to the pan with the plums and bring them to a boil.
Turn off the stove and, being sure to cover the future jam with a lid, leave for 10 hours, after which we return the plums to low heat and again bring the mass to a boil.
We leave the plum jam to brew for 10 hours, and then boil it again for about 10-15 minutes.
Carefully transfer the whole fruits into clean jars, fill them with aromatic syrup, roll them up and, when they have cooled, store them in the refrigerator or basement.

Five minutes

raw plums - 1 kg;
white sugar - 1.2 kg;
cold water - 90 ml;
citric acid - 2 g.

Preparation:

We wash medium-sized raw plums, then dry the fruits and cut them in a circle so that a sharp narrow knife touches the pit.
Separate the halves from each other, get rid of small seeds and place them in an enamel bowl.
Cover the plums with white sugar and add cold water brought to a boil.
Carefully, so as not to damage the berries, mix the contents of the bowl and put it on maximum heat.
Prepare the jam for 5 minutes, after the mixture begins to boil, add a little citric acid, which will act as a preservative, and turn off the stove.
If foam forms, be sure to remove it using a flat spoon.
We transfer the soft plums into sterilized jars, roll them up and leave them in the pantry until winter.

Yellow plum jam recipe

yellow plum - 1 kg;
sugar - 1.2 kg;
filtered water - 90 ml.

Cooking method:

We wash small yellow plums with a sponge.
Remove the tails, if any, and leave to dry on a woven towel.
Cut each one in half, separate the halves and immediately remove the seeds.
Place the plums in a deep saucepan, into which we pour some filtered water.
Boil the contents for 20 minutes, during which the berries will become soft and the skin will be easy to separate.
As soon as this happens, transfer the mixture in batches into a fine sieve and grind it with a tablespoon.
Pour the resulting mixture into an enamel bowl, add all the white sugar and, stirring constantly, bring the jam to a boil.
Reduce the temperature to a minimum, simmer the mixture until the desired thickening (which will take from 30 to 50 minutes) and pour the jam into clean glass jars.

From plums and apricots

fresh plums - 1 kg;
fresh apricots - 1 kg;
white sugar - 2.5 kg;
boiled water - 170 ml;
lemon juice - 110 ml.

Cooking method:

For this recipe, try to purchase plums and apricots of the same size to ensure a nice jam.

Wash fresh fruits well in running or filtered water.
Cut into the pit in a circle, separate the halves and remove the pits.
Place the prepared apricot halves and plums into a suitable container and fill them with boiling syrup, which we made from water and white sugar.
Leave the fruit for 2-3 hours, after which we put the bowl on medium heat and bring the jam to a boil.
Reduce the temperature and simmer the mass for another 10 minutes, removing the resulting foam.
After turning off the stove, pour the jam into glass jars, sterilize them in boiling water for 5 minutes, then screw on the lids.

How to make jam in a slow cooker

medium fresh plums - 2 kg;
filtered water - 105 ml;
white sugar - 2 kg.

Cooking method:

The main difference between making plum jam on the stove and in a slow cooker is the minimal use of water and the small amount of time it takes to create it.

We cut the washed plums along the seam, turn the halves in opposite directions, separating them from each other, and remove the seeds.
Place the prepared plums in the multicooker bowl, into which we also pour half a glass of cold water and add white sugar.
Place the bowl in the machine, close the lid tightly, press the “Stew” mode and cook for 30 minutes.
After the specified time has passed, turn it off, carefully so as not to get burned, open the lid and place the sweet mass into clean, sterilized jars.

Recipe for jam with cocoa

fresh plums - 2 kg;
cocoa - 4 tbsp;
white sugar - 2 kg;
vanilla - on the tip of the knife.

Cooking method:

We wash fresh medium-sized plums, cut them and remove hard stones.
Grind them in a scalded meat grinder.
Transfer the resulting mass into a deep enamel bowl and place it over medium heat.
When the future jam boils, set the temperature to minimum and pour white sugar mixed with cocoa powder inside.
Using a wide spatula, mix the ingredients and simmer them without increasing the heat for about 15 minutes, after which we add aromatic vanilla at the tip of the knife.
Mix the plum jam with cocoa for the last time, turn off the stove and distribute the hot mass into jars washed with boiling water.
All that remains is to sterilize the sweet preparation for 10 minutes, roll it up and, after completely cooling, move it to a shelf in the pantry.

Thick jam

ripe plums - 1 kg;
water - 70 ml;
sugar - 1.2 kg;
cinnamon - 1 tsp.

Cooking method:

We wash the juicy plums, dry them a little with paper napkins or towels and, cutting each in a circle, separate the halves.
Remove small seeds and place the berries in a suitable enamel bowl.
Pour in the planned volume of cool water, put the fruits on medium heat and boil for about 20 minutes.
Then remove the bowl from the stove and grind the sweet mass as carefully as possible with an immersion blender.
Pour all the sugar with a spoonful of cinnamon into the thick jam and, without stopping stirring, cook it for 15 minutes.
Pour into suitable glass jars, roll up the lids and leave for storage until winter.

With added nuts

fresh plums - 1.5 kg;
water - 90 ml;
walnuts - 200 g;
sugar - 1.5 kg.

Cooking method:

Cut well-washed and slightly dried plums into halves, remove unnecessary seeds and place in a wide bowl.
Cover the berries with white sugar and leave for 3-4 hours so that the plums release their juice.
When this happens, add water inside; if there is not enough liquid, add the planned amount of white sugar.
Gently mix the ingredients and boil the contents of the dish over low heat, stirring it and skimming off the foam with a regular spoon.
We prepare the fruit mass for 10 minutes, after which we add the chopped walnut kernels and simmer the plum jam for the same amount of time.
After turning off the stove, transfer the berries to sterilized jars and, screwing them tightly with the lids, leave them in the refrigerator or basement.

In the last part of the article about jam, I would like to tell you a few secrets of its creation:

Plums, among other berries, are more susceptible to insect attack. Therefore, if you seal jam with seeds, make sure they are intact.
Before starting the process, pierce the surface of the fruit with a toothpick or a fine-toothed fork. This will allow the plums to be well saturated with sugar syrup and not crack during cooking.
If you decide to get rid of the seeds, use a narrow knife that makes it easy to make a cut.
There is no need to cook the jam for a long time, since these berries are quite tender and, by keeping them on the fire, you can get porridge. Of course, this advice is useless when it comes to making jam or thick preserves.
Use only ripe fruits, as green plums will not release their juice and the jam will be tasteless. But overripe fruits can cause fermentation during storage and, accordingly, spoil it.
Please note that depending on the specific type of plum, you may need a different amount of sugar.
If the plums are too sweet, be sure to add lemon juice or citric acid. It will keep your jam intact and improve its taste.