Recipes for pitted plums for the winter. Plum and orange jam for the winter

Summer is the time to prepare supplies for the winter. A wonderful dessert for a “winter” tea party will be aromatic plum jam. The delicacy captivates not only with its taste, but also with its variety of useful substances and vitamins. The elements contained in the fruit help improve the functioning of the stomach and intestines and have a laxative effect. Dessert made from plums is useful for atherosclerosis and high level cholesterol.

The content of the article:
1. How to choose fruits

How to choose fruits

First step - right choice drain The fruits should be slightly firm, without damage or rotten areas. Plums must be washed immediately before cooking. It is advisable to wash each fruit separately with a soft sponge to remove the whitish coating on the skin. Next, eat according to the recipe; if necessary, cut the plums, remove the seeds or leave them whole.

Plum jam recipes

Delicious jam can be made using classic recipe. Or you can experiment a little and dilute the usual taste of plum with other products, spices or spices. This will not complicate the process much, but will help surprise your household or guests with a delicacy with an extraordinary taste.

Even a culinary novice can handle preparing plum treats using this recipe. The ingredient composition is minimal. Jam can be eaten as a dessert or used as a filling in pies and pies. Calorie content is about 300 kcal.

Products:

750 grams of plums;
600 grams of white crystalline sugar;
0.2 l. purified water;
half a cinnamon stick;
star anise.

Manufacturing:

Wash the plums, remove the stems if necessary.
Dry the fruits and carefully divide them in half, being careful not to damage the halves. Remove the seeds.
The next step is preparing the syrup. Mix sugar and water in a saucepan and set sweet mixture on the stove and cook until boiling. As soon as the liquid begins to boil, it is immediately turned off.
Place the fruit halves in syrup, add cinnamon and star anise, and leave the ingredients in it for about 4 hours.
Boil plums in syrup. Reduce the heat immediately after the mixture boils. Boil for about 15 minutes.
Check the jam for readiness - drop a small amount of the product onto a saucer. The finished treat does not spread and holds its shape.
Remove the spices from the treat and place them in sterilized containers. Roll up.

Preparing the product using this method requires more than 2 days. Long cooking time pays off with thick aromatic and tasty treat. Needed for the recipe ripe fruits, it is better to choose several varieties - Hungarian or Renklod. In order for the fruit to remain intact during cooking, it must be pierced with a thin needle.

Products:

1 kg of ripe plums;
1.5 kg. white crystalline sugar.

Manufacturing:

Wash the plums with a soft sponge and make punctures.
Pour 0.8 liters of water into the container, add granulated sugar. Cook until boiling, stirring.
Place the fruit in a separate pan or basin. Pour in the resulting sugar syrup. Place on the stove and simmer for 7 minutes at low temperature. The resulting foam must be removed.
Remove the basin with the mixture from the stove. Leave for about 10 hours. Repeat steps 3-4 times.
With each cooking, the treat will boil down more and more. By the end of the procedure, it will acquire a characteristic thickness.
Ready jam Place into prepared containers and roll up.

The fruits of the yellow variety have a short shelf life, so you need to make jam from them immediately after purchasing or picking. The treat is amber in color and has a pleasant sourness.

Products:

2 kg cherry plum ( yellow plum);
1.6 kg sugar;
a pinch of citric acid.

Manufacturing:

Wash the cherry plum. Remove the seeds. To do this, carefully cut the fruits in half; if the bones are difficult to remove, you can pour boiling water over the halves with the seeds.
Place the prepared yellow plum in a bowl and sprinkle with sugar. Add citric acid to the fruits (it will add brightness to the finished dish).
Place the container with the fruit on the stove and boil, while stirring with a wooden spoon.
Immediately after the mixture boils, turn off the heat.
Cool the mixture for 3 hours.
Boil again over low heat for about 20 minutes.
When hot, pour the mixture into prepared containers. Roll up.

This treat has exquisite taste and aroma. It can be safely served festive table as a dessert. Guests will ask for extras and at the same time for the recipe. This method provides for the use walnuts. If desired, they can be replaced with almonds. To prepare a dish that tastes amazing, you don’t need to be a top-class chef. It is enough to follow the proportions of the recipe and prepare the components in advance.

Products:

220 ml purified water;
1 kg. drain;
0.85 kg white sugar;
0.1 kg of nuts.

Manufacturing:

When preparing walnuts, you should use a little trick - before using them, you need to keep them in boiling water for about 10 minutes to steam them.
Wash the plums and remove the pits. Pour cool water over the fruit.
Boil for 10 minutes. Add sugar, nuts. Reduce the temperature to low and cook for 40 minutes, stirring the jam so that it does not burn.
Place the finished product hot into cylinders. Roll up.

Housewives who lack free time for self-cooking preparations, a kitchen assistant - a multi-cooker - will help out. If desired, you can add a pinch of cinnamon to the main list of ingredients. The spice will add aroma and unusual taste to plums.

Products:

0.2 l. cold water;
2 kg sugar;
2 kg plums;
cinnamon – a pinch for taste.

Manufacturing:

Prepare the slow cooker. This recipe requires a machine with a capacity of at least 5 liters.
Wash the plums, cut them into halves, remove the pits.
Pour sugar into a multicooker container and add water. Cook for 10 minutes in the “steam” mode.
Next add the fruit and set the timer for 10 minutes. At the end of the cooking process, throw in the cinnamon.
Remove the container from the multicooker and leave to cool for 5 hours.
Boil the fruit mass in the multicooker again for 6 minutes using the “steaming” mode.
Place hot jam into containers prepared in advance.

The delicacy has chocolate taste and will appeal to both adults and children. Great option dessert for tea, which can be eaten without special restrictions. The cooking process is not complicated, but necessary ingredients for preparing delicacies are available to everyone. The number of components can be proportionally increased or decreased.

Products:

4 kg plums;
0.4 kg unsalted butter;
3.8 kg sugar;
500 g peeled nuts;
180 g cocoa powder.

Manufacturing:

Wash the plums and cut them into halves (the pits can be removed if desired).
Place the fruit in a bowl and sprinkle with sugar. Mix the ingredients.
Place the container on the stove. Set the heating temperature to medium, add the nut kernels and boil the mixture.
Immediately after boiling, add cocoa and let the mixture boil again. Cook for 40 minutes over medium heat (the mass should simmer, not boil).
Put butter.
Simmer for another 20 minutes.
Pour the hot treat into containers.

The jam is prepared similarly to other recipes. Fruits require pre-treatment– bulkheads, pit removal. To give rich aroma It is permissible to add citrus zest - lemon or orange - to the fruit mass.

Products:

0.3 l. water;
2.5-3 kg white fine sugar;
6 kg white plums.

Manufacturing:

Place the prepared plums in an enamel bowl and cover with sugar. Let it brew for 10-12 hours (it’s better to leave it overnight).
The plums should release juice; if there is not enough juice, then you can pour a little water into the mass (300 ml will be required for 6 kg of fruit). Stir the fruits well and place on the stove.
Bring the mixture to a boil over medium heat and simmer for 5 minutes. Turn off the fire. Leave to cool for 10 hours. The procedure must be repeated 4 times, observing the time interval for cooling. After the fourth five-minute boiling, the mass must be poured into cylinders and closed with lids.

The jam according to this recipe can be used not only as a dessert for tea. A treat with lemon and ginger contains many useful substances that can boost immunity during acute respiratory infections. Fragrant jam can be used for filling in baked goods. Unusual taste will add sophistication to baked dishes.

Products:

600 ml water;
30 g fresh ginger root;
0.7 kg sugar;
2 kg plums;
lemon.

Manufacturing:

Wash the plums, cut them and remove the pit.
Pour boiling water over the fruit and remove the skin. Cut the plum slices in half.
Mash the lemon and cut into cubes without removing the peel.
Peel the ginger and chop finely.
Place the plums in a basin or pan, cover with sugar, and add water. Mix.
Place the container on low heat, add ginger and lemon, simmer until the mass thickens.
Place hot jam into prepared containers. Keep refrigerated.

Apples and plums go well together, so the jam made from these fruits turns out extremely tasty. Both children and adults love to treat themselves to it. A juicy pies with such filling they are quickly eaten.

Products:

0.6 kg sugar;
100 ml water;
1 kg plums;
1 kg apples;
half a pinch of citric acid.

Manufacturing:

Wash the plums, remove the seeds, cutting the fruit in half.
Peel the apples, cut into slices, cutting out the core.
Pour water into the container prepared for making jam and add plums. Place on the fire and boil the fruit.
Next, add the chopped apples to the boiling mixture. The readiness of the jam is determined by the color of the mass - it should be a rich ruby color.
Remove from stove. Cool for 2-2.5 hours.
Put it back on the stove and boil the mixture. Cook for 6 minutes. Place the dessert into containers.

Plum and orange jam

The combination of oranges and plums is somewhat unusual. But it’s not only possible to experiment with them, but also necessary. Fruits of any size and ripeness are suitable for treats. In their raw form, they must be prepared and ground in a meat grinder or food processor. Jam is suitable for filling in homemade cakes or for sweet sandwiches with bread.

Products:

orange;
1 kg plums;
300 g sugar.

Manufacturing:

Wash the orange and cut into small pieces along with the peel.
Wash the plums and remove the pit.
Grind the prepared fruits in a food processor.
Pour granulated sugar into the fruit mixture, mix and place the container on the fire.
Simmer the jam over low heat until the sugar crystals are completely dissolved. Do not boil.
Decompose into glass jars. Cork.

Secrets of making jam

Making finger-licking plum jam is not difficult if you follow a few tips.

Plums are more likely than other fruits to have worms. Therefore, when using whole fruits, they must be inspected for the presence of wormholes.
Whole fruits are pierced with a toothpick before cooking. This measure will prevent the plums from bursting, and the fruit will be well saturated with sweet syrup from the inside.
If you want the plums to remain whole, but without seeds, a long and narrow knife will come in handy. It is convenient for them to make a cut on the fruit.
To prevent the jam from burning during cooking, it should be cooked over low heat.
Long heat treatment needed when cooking marmalade or jam. If you need to get liquid consistency finished product - jam is boiled for no more than 10 minutes.
Only ripe fruits are used for jam. Green plums do not produce juice and the delicacy will not gain any flavor. Overripe fruits that are too soft will not only spoil appearance treats, but they can also ferment, reducing the shelf life of the product.
The amount of sugar used to make jam depends on the type of plum.
If sweet varieties of plums are chosen as the base, then you need to put a pinch or two of citric acid or a few teaspoons of lemon juice in the jam. Lemon in the composition will remove the cloying finished product and will increase the shelf life of preservation.

Plum is a fruit that you can safely experiment with, creating combinations of seemingly incompatible foods and spices. Incomparable taste and the aroma is of plum jam with grapefruit and other citruses, apricots, fresh mint, cinnamon, and nuts.

Canned plums in syrup for the winter video

Autumn is perhaps the most important season in life a real housewife. Vegetables, fruits and berries grown/purchased on the market require processing and storage for the winter. Plum trees growing in a summer cottage or garden usually produce a good harvest. The most popular way to prepare plums is to make jam. Below is a selection of simple and original recipes, which will surprise even experienced cooks.

Thick jam from pitted plum slices for the winter - step by step photo recipe

Everyone knows the three main ways winter preservation plums: compote, dried (prunes), and jam (jam). Let's stop at jam. It would seem, why is it so complicated? I mixed the fruits with sugar, boiled them and poured them into jars. Why, then, the taste and consistency, different housewives is different? We'll cook clear jam with thick syrup and dense fruit consistency.

What is the secret of the recipe?

with minimal stirring, the fruits remain dense and do not fall apart
by adding citric acid, the syrup turns out transparent
a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

Dark late varieties of plum:2.3 kg (weight after pitting - 2 kg)
Sugar: 1 kg
Lemon acid:1/2 tsp. or 1 tbsp. l. lemon juice

Cooking instructions

How to make yellow plum jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, juicier, and are well suited for making jams, preserves and confitures.

Ingredients:

Plum fruit yellow color- 1 kg.
Granulated sugar – 1 kg.

Algorithm of actions:

Preparation begins with harvesting. Then you need to sort the plums, remove wormy, darkened, rotten fruits. Rinse. Leave for a while to dry.
According to this recipe, the jam is made without seeds, so separate each plum and discard the pit.
Place the fruits in a container in which the jam will be prepared. Lay out the plums in layers, sprinkling each of them with granulated sugar.
Leave for a while so that the plums release their juice, which, when mixed with sugar, forms a delicious syrup.
Plum jam classical technology It is cooked in several stages. When there is enough syrup, you need to carefully mix the plums. Put on fire.
After the jam boils, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This cooking method does not allow the plum halves to turn into puree; they remain whole, but are soaked in syrup.
Pack the finished jam into small glass containers. Cork.

Cold snowy winter jar of solar golden jam, open for tea, will warm you both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today at equally you can find the names “Ugorka” and “Hungarian”, the fruits small size, with dark blue skin and dense flesh, they are very well suited for making jam.

Ingredients:

Plum “Ugorka” – 1 kg, weight pure product seedless.
Granulated sugar – 800 gr.
Filtered water – 100 ml.

Algorithm of actions:

At the first stage, sort the plums, wash them, and remove the pits.
Boil syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
Pour hot syrup over plums. Now put the fruits to boil. At first the fire is strong, after boiling - the smallest. Cook for half an hour.
Leave for several hours. Repeat the procedure two more times, while reducing the cooking time to 20 minutes.
Sterilize containers and lids, package the finished jam.
Cork. Cover with a warm blanket/plaid for additional sterilization.

Fragrant, thick, dark red jam will be the most the best treat for winter tea parties.

The simplest and fastest recipe for plum jam “Five Minute”

Classic technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of living housewives does not allow “prolonging the pleasure.” Recipes for making jam using accelerated technology come to the rescue; they are called “five-minute recipes,” although sometimes it still takes a little more time.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 1 kg.
Water – 50-70 ml.

Algorithm of actions:

Sort the plums, cut off the darkened areas, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the process of soaking in syrup).
Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
Start the cooking process, first over medium heat. As soon as the jam comes to the point of boiling, reduce the heat to very low and keep it hot for 5-7 minutes. Any foam that appears must be removed.
During this time, prepare glass containers with a volume of 0.5–0.3 liters; be sure to sterilize the containers and lids.
Plum jam must be packaged hot; it is advisable that the containers are hot (but dry).
You can seal with tin, pre-sterilized lids.

Additionally, cover with a blanket/blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but aromatic and tasty.

How to make plum jam with pits

Plum jam with pits - quite popular product, housewives do this in order to save time. The second point is that the seeds give the finished jam an extraordinary taste.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 6 tbsp.
Water – 4 tbsp.

Algorithm of actions:

Sort and rinse the plums. Prick each one with a fork so that the syrup penetrates inside faster.
Place the fruits in a deep saucepan. Fill with water (as required). Bring to a boil, blanch for three to five minutes.
Strain the plums, pour the water and plum juice into another pan. Add sugar there, stirring, and cook the syrup.
Pour the prepared syrup over the blanched fruits. Leave for 4 hours.
Bring almost to a boil. Leave again, this time for 12 hours.
After this, you can begin the final cooking - 30-40 minutes at a gentle simmer.
This jam should be packaged in sterilized containers. Seal, preferably with tin lids.

The plums retain their shape, but become transparent and have a beautiful honey hue.

Recipe for plum and apple jam

Usually, gardens are pleased with the simultaneous harvest of plums and apples; this is a kind of hint to the housewife that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

Sour apples – 1 kg.
Dark blue plum – 1 kg.
Granulated sugar – 0.8 kg.
Filtered water – 100 ml.
Citric acid – ½ tsp.

Algorithm of actions:

The process, according to tradition, begins with washing and sorting the fruits.
Then divide the plums into 2 halves and remove the pit. Cut the apples into 6-8 pieces, also remove the “tail” and seeds.
Prepare syrup from water and sugar.
Stir the plums and apples until they are evenly distributed. Pour in hot syrup.
Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, stand for 4 hours.
On last stage while cooking, add citric acid, you can dilute it a small amount water. Cook for a quarter of an hour.
Pack in sterilized containers.

Properly cooked apple and plum jam turns out homogeneous and thick. It is suitable for both tea drinking and making pies.

Preparation for the winter - jam from plums and pears

U apple and plum jam There is worthy competitor– pear and plum jam. Pears make plum jam less sour and thicker.

Ingredients:

Plum “Ugorka” – 0.5 kg. (seedless)
Pear – 0.5 kg.
Granulated sugar – 0.8 kg.
Water – 200 ml.

Algorithm of actions:

Rinse the pears and plums. Trim the tails of pears, remove the seeds, and remove the seeds from plums.
Cut the pears into small slices, plums into 4-6 pieces (depending on size). You can actually start making the jam.
Prepare syrup from water and sugar. This process is primitive - mix in a saucepan and bring to a boil. Remove from heat as soon as the sugar has dissolved.
Place only pears in the container; they need more time to cook; pour hot syrup over the fruits. Keep on low heat for 20 minutes. If foam appears, remove it. During this time, the pear slices will be saturated with syrup and become transparent.
Now it’s the plums’ turn, put them in the pan with the pears and stir. Boil together for 30 minutes.
Sterilize containers and lids, place while hot, and seal.

Pear and plum jam will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is next recipe, where instead traditional apples or pears, plums will be accompanied by oranges.

Ingredients:

Plum “Hungarian” – 1.5 kg.
Granulated sugar – 1.5 kg (or a little less).
Orange juice from fresh fruits– 400 ml.
Orange zest – 2 tsp.

Algorithm of actions:

Stage one - inspect the plums, sort them, remove bad fruits, remove pits.
Step two is to prepare juice from oranges.
Place the plums in a cooking container and add orange juice.
After boiling, boil for 20 minutes. Drain in a colander, drain the orange- plum juice.
Add sugar to it. Boil to obtain a flavorful syrup.
Pour in the plums again, add orange zest. Continue the cooking process.
Check readiness as follows - a drop of jam on a cold saucer should hold its shape, not spread, and the fruits themselves should be completely immersed in the syrup.
Fill sterilized containers with jam. Seal with the same lids.

When tasting plum and orange jam, a stunning citrus aroma, light sourness and extraordinary color are guaranteed.

How to make plum jam with lemon

Many plum jam recipes suggest adding citrus fruits or citric acid, which help with the canning process and long-term storage. Lemons are just the fruits that go well with plums.

Ingredients:

Plums – 1 kg.
Granulated sugar – 0.8 kg.
Lemon – 1 pc. (small size).

Algorithm of actions:

To prepare this jam, it is best to take large plums with blue skin or “Hungarian” fruits. Wash the plums, remove the seeds, cut each fruit into 6-8 pieces.
Add sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
Put the plum jam on the fire. Add lemon zest to the fruits and squeeze lemon juice. Cook until the plums are ready; a simple check is that a drop of syrup retains its shape.

Plum jam with light aroma lemon in winter will remind you of warm, sunny days.

Recipe for delicious plum jam with cocoa

The following recipe is too original, but incredibly tasty. But the plums will not be accompanied by the usual apples, pears, or even exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help radically change both the color and taste of plum jam.

When preparing this recipe for the first time, you can experiment with small portion drain If the jam passes the “folk”, home control, then the portion of fruit (sugar and cocoa, respectively) can be increased.

Ingredients:

Plums – 1 kg, already pitted.
Granulated sugar – 1 kg.
Cocoa – 1.5 tbsp. l.
Filtered water – 100 ml.

Algorithm of actions:

Sort out the plums. Cut. Discard the bones.
Sprinkle with sugar, so the plums will release juice faster.
Leave for several hours. Let it simmer by adding water, adding cocoa and stirring.
First make the heat quite high, then reduce it to very low.
Cooking time is about an hour; naturally, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder will definitely surprise your household with both taste and color!

Plum and cinnamon jam

Ordinary plum jam can be radically changed with a small portion oriental spices. A pinch of cinnamon will be a kind of catalyst for transforming banal plum jam into a delicious dessert worthy of decorating royal table. The hostess who cooked extraordinary dish, you can safely honor the title “Queen of Cooking”

Ingredients:

Plum “Ugorka” or large with dark blue skin – 1 kg.
Granulated sugar – 1 kg.
Ground cinnamon – 1 tsp.

Algorithm of actions:

Close attention should be paid to plums, choose the best ones from the available ones. best fruits, without rot, wormholes, darkening. Rinse under running water. By using paper towels remove excess moisture.
Using a sharp knife, cut into two parts. Discard the bones.
Place the fruits in a saucepan, sprinkling the layers of plum halves with sugar.
Place the saucepan in the cold for 4 hours so that the plums release juice under the influence of sugar.
Cook the jam in two stages. The first time, keep it on the fire for a quarter of an hour, stirring all the time and removing the foam that appears on the surface occasionally. Refrigerate for 12 hours.
Start the second stage of cooking by adding cinnamon and stir. Put it on fire again.
Double the cooking time. Stir, but very gently, so as not to crush the fruits. The syrup should thicken, the plum slices will become soaked in syrup and transparent.

The light aroma of cinnamon will confuse relatives who will expect baked goods from the hostess, and she will surprise the household by serving plum jam with an unusual taste.

2017-09-08

Hello my dear readers! My little cannery continues to operate. On the shelves in the pantry, jars with various contents are lined up in orderly rows. It's time to make seedless plum jam for the winter.

My two old plum trees gave us an unprecedented harvest this summer. The branches bent in literally all the way to the ground. We had to prop them up with spears. The harvest of fruits lasted for two weeks - they ripened unevenly. Those located at the very top of the head ripened faster and fell to the ground.

Every morning I collected fallen plums - they were used for cooking, which is prepared without any sugar at all. We carefully picked the plums from the lower branches - strong, with an aristocratic bluish bloom. They remained dense, strong and were suitable for the best plum jam for the winter.

Sinful, I really love drinking tea with jam in winter. You sit on a wide windowsill - bad weather is in charge outside the window, and you have a cup of immense depths in your hands. At first you delicately, and then more confidently, scoop up the jam, slightly squinting your eyes - life is good! Please don’t blame me, I don’t do this every day. Tadam! Begin.

We always use sterile jars and lids for packaging jam. Cool the finished jam by turning the jars upside down. Be sure to wash plums and other fruits.

Pitless plum jam for the winter - recipes

Pitted plum jam - a simple recipe from my cousin Lelya

Lelya is my St. Petersburg cousin. Every year she laments that she cannot stop preparing various fruits, berries and vegetables for the winter. “What, I don’t have anything to eat?” she asks plaintively with a sigh. A rhetorical question hangs in the fragrant “country” air, and Lelya takes up her next dacha shift. Her plum jam is magical. See for yourself.

Ingredients

500 g pitted plums (net weight).
600 g sugar.
125-130 ml of water.

How to cook

My comments

A very simple recipe that gives excellent results. The fruits wrinkle and resemble expensive candied fruits. The syrup is thick and noble - I love it gently with tea and a piece of Borodinsky! My favorite plum jam!

Seedless yellow plum jam - a recipe with a secret

Yellow plum is very tricky in jam. Eating it is a pleasure. Sweet, juicy, tasty, but in jam it tastes bitter. No amount of sugar or lemon juice can overcome the annoying bitterness. The reason is banal, but not everyone knows. The plum skin in yellow plum jam is bitter.

If you don’t mind the bitterness, then you don’t have to remove the skin. I don’t have that many yellow plums in stock. They don’t have their own, but they only treat you to a couple of kilograms. That's why I remove the skin.

Ingredients

Equal amounts of pitted yellow plums and sugar.
A little vanilla.

How to cook

My comments

For sour plum The ideal ratio of fruit to sugar would be 1:1.2.

How to cook plum jam in the oven

Absolutely great recipe with a minimum of labor costs. The result is a magnificent jam of excellent consistency, with a dizzying aroma of oriental spices.

Ingredients

One kilogram of plums (Hungarian or any plum with a well-separable pit, with gray pollen on the skin).
Half a kilo of granulated sugar.
Cinnamon stick.
A few stars of star anise (if you and this spice are mutually liking).

How to cook

Remove the pits from the plum, place it in a deep baking container (baking tray, ceramic mold), sprinkle with sugar, add spices. We let everyone get acquainted in a calm atmosphere.
Heat the oven to 150°C, place a baking container there, torment the fruits for an hour and a half, stir from time to time.
Stewed plums in thick syrup put in jars, removing the spices, roll up, turn over, cool.

My comments

Plum jam with cocoa and butter - grandma's recipe

As a child, I was known as a runt and a skinny person. What can’t be said now. The compassionate grandmother stuffed me with fish oil, hematogen, vitamin C. Particularly “heavy artillery” in her arsenal of drugs for correcting my sparrow bodies was plum jam with a fair amount of cocoa and butter.

Ingredients

One kilogram of plums (best suited blue plums type Hungarian).
380-400 g granulated sugar.
300-40 g cocoa.
70 g butter.

How to cook

Cut the pitted plums into slices, cover with sugar (100 g), leave so that the plums release their juice.
Place on the stove. The fire is small. Gradually heat to 100°C, cook for half an hour.
Mix cocoa with the rest of the granulated sugar, grind so that there are no lumps of cocoa.
Add gradually to the plum mixture and stir. Cook, stirring vigorously so as not to burn, for ten minutes.
It's time for the oil. We send it into the puffing mixture, cook for five minutes and the process is complete.
Pack, twist, turn over, cool.

My comments

Plum jam in chocolate - my signature recipe

The resulting product is called jam purely symbolically. Actually I can do it thick jam, looking like a chocolate spread.

Ingredients

A kilogram of plums (best soft overripe ones).
100 g sugar.
100 g chocolate (any good quality dark chocolate).
50 ml cognac, amaretto (optional).

How to cook

Remove the seeds from the fruit, place in a pan, and place on a divider. Fire is minimal.
Cook, stir very occasionally. At first there will be a lot of liquid, as it evaporates, be careful not to burn. The process is long, but not tiring. If you are at home, then cook all day - 10-12 hours. Finally, add sugar and stir.
Break the chocolate bar, throw it into the hot mixture, mix thoroughly, cook for 5 minutes, stirring, pour in the cognac.
Place in jars and roll up in the usual way like other jams.

My comments

Plum jam slices - a classic recipe

In principle, cooking jam in slices for the winter is not much different from cooking in halves or whole fruits. Cut clean plums into slices, and then choose between cousin Lelya’s recipe and cooking in the oven. Below I will give another recipe. It comes from an old Austrian cookbook.

Ingredients

One kilogram of plums with a well-separable stone (net weight).
1.2 kg sugar.
600 ml water.

How to cook

My comments

The jam is cooked in halves in the same way. A little tedious, but the product turns out highest quality- it's worth tinkering with a little.

Plum jam with walnuts for special gourmets

Ingredients

Half a kilogram of pitted plums.
Half a kilogram of sugar.
100 g walnuts, quartered.
50 ml cognac.
Half a glass of water.

How to cook

We take out the seeds, making a minimal hole in the fruit. Instead of seeds, insert quarters of toasted walnuts.
Make syrup from water and granulated sugar, pour in fruit, cook for five minutes, stop heating. Let the jam stand for 8-12 hours.
We repeat the manipulations three to four times with standing time. During the last cooking, bring the product to readiness. Just before pouring, add cognac and stir.
Pour, cover and freeze in the same way as other jams.

My comments

Plum jam with orange and cinnamon in a slow cooker

The recipe is not exactly “lazy”, but not too complicated. We take plums that are ripe, but not watery. I haven’t acquired a slow cooker yet - I’m giving the recipe to my “advanced” friend.

Ingredients

For one kilogram of pitted plums there is one kilogram of sugar.
One big orange.
A pinch of cinnamon.

How to cook

Place halves or smaller slices of pitted plums mixed with sugar mixed with cinnamon and washed and cut into pieces into a multicooker bowl.
After a few hours the fruit will be released. Set the “Stew” mode, cook, stirring occasionally, skimming off the foam for an hour and a half.
We pack and close in the usual way.

Winter jam from plums and apples - a simple rustic recipe

Ingredients

Half a kilo of dense, slightly unripe apples (mass without seeds).
Half a kilo of strong plums like Hungarian. (pitted mass)
A kilo of sugar.

How to cook

Remove seeds from apples and remove seeds from plums. Cut the fruit into slices. Place the slices in layers mixed with sugar. Wait for the juice to release (8-10 hours).
Heat (heat low), after it boils, cook for five minutes. Stop heating. During the cooking process, you need to “drown” the fruit slices (there is not enough syrup, it does not completely cover the fruit).
Repeat the manipulations three more times with a break of 10-12 hours. The third time, cook the jam until tender, skimming off the foam. We make a test for a ball of syrup that does not spread.
Pour the finished jam and seal as usual.

How to make Kiev dry plum jam for the winter

Ingredients

One kilogram of strong, slightly unripe plums.
Two kilograms of sugar.
Two glasses of water.

Cooking technology

Cook syrup from sugar and water, boil for 7-10 minutes.
Drop the seedless fruit halves. Cook for 10 minutes. Remove from heat.
We allow exposure for 8-10 hours. We do 5-10 such “approaches”.
We take the cooked fruit out of the syrup and place it on a wide sieve to drain the syrup for 2-3 hours.
Roll the pieces in fine crystalline sugar, shaking off the excess.
Place in one row on baking sheets, dry at 40°C until ready. Ready candied fruits are elastic, beautiful color. They can be stored in tightly sealed jars at room temperature. Don't allow it to dry jam damp - this significantly spoils taste qualities and the appearance of the workpiece.

I posted almost everything I knew about how to make jam from pitted plums for the winter here. She didn’t tell me how to cook a five-minute one. Prepare the plums, add sugar 1:1, when the juice starts to flow, cook for five minutes, package, and roll up. It’s as simple as making five-minute jam from pitted cherries (see recipe).

I want to ask, maybe someone has already baked according to my recipes? Write how it turned out, please.

Always yours Irina.

The autumn rain began to fall. It's been three days, and I'm already longing for summer and the sun. I think about my grandchildren all the time - they already consider themselves adults, and adult life is like that...

Sunduk - Give me back to me

Step-by-step recipes for making plum jam with pits: classic, five-minute for the winter, with almonds, with peaches, in a slow cooker

2018-06-25 Irina Naumova

Grade
recipe

14678

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

48 gr.

194 kcal.

Option 1: Classic recipe for plum jam with pits

Plum jam can be cooked in slices, whole with or without pits. There are several dozen varieties of plums, all of them are used for various blanks. In our selection of recipes we will look at options for making plum jam with pits. Let's prepare a sweet treat different ways, add various additional ingredients. Let's cook first classic recipe, then five minutes and other methods for every taste.

Ingredients:

one and a half kg of plums with pits;
four hundred ml of water;
one and a half kg of granulated sugar;
two half-liter jars.

Step-by-step recipe for plum jam with pits

First of all, you need to sort out all the plums. For preparations, only whole, undamaged fruits without defects, strong and unspoiled are used. Otherwise, when you open the jam, you may see the seeds, and the plums themselves may become deformed and open.

Now rinse the plums in running water and drain in a colander. Then it is best to wipe them with a clean cloth or thick paper towels.

The next step is preparing the sweet syrup. Mix specified quantity granulated sugar and water. Place on the fire and bring to a boil. Boil the syrup until the granulated sugar is completely dissolved.

Pour the resulting syrup over the plums and let cool completely. To speed up the process, place the pan next to a window or in a draft. But under no circumstances, not in the refrigerator - the jam will be spoiled.

Now we put the container with the plum and sugar syrup on the stove, turn on the fire. First, simmer until it boils and immediately remove from heat. Cool completely. This one will take six to seven hours.

Then repeat this step two more times.

Prepare clean, sterilized jars and lids. For the last time, boil the plum jam with the stone and immediately put it into jars. Screw on the lids and turn over. This is how we check the tightness of our workpiece.

If the jam does not leak, wrap it in a blanket and forget about it until it cools down. Afterwards, the plum jam is sent to a cool place for storage.

Option 2: Quick recipe for plum jam with pits

Here is a recipe for five-minute plum jam with pits. The secret is that the preparation really takes five minutes, then we will pour the syrup over the jam. for a long time. Afterwards, quickly boil it and put it in jars. We will get sweet jam with strong and tight plums.

Ingredients:

eight hundred grams of plums with bones;
six hundred grams of granulated sugar;
one hundred and fifty ml of water.

How to quickly make plum jam with pits

Take a pan with a thick bottom and walls. Pour water into it, add granulated sugar and bring to a boil, constantly stirring the mass with a spatula. We need to completely dissolve the sugar. This will take about five minutes of active boiling.

Now let's take care of the plums. Wash them quickly and poke holes with a fork on all sides of each plum.

Pour boiling syrup over the plums and leave for twelve hours.

Then put it on the fire, bring it to a boil again and leave it again for the same amount of time. Repeat the procedure four more times.

Then we put beautiful marmalade plums in jars, fill them with syrup and cool. Then you can send to long-term storage.

Option 3: Plum jam with pits and almonds

In this recipes we use a little trick. We will replace the plum pits with almonds. This will be little surprise for those who will try the jam without knowing about a little trick. Plum jam will be more interesting.

Ingredients:

kilogram of Hungarian plum;
eight hundred grams of granulated sugar;
teaspoon lemon acid;
almonds and vanilla.

Step by step recipe

First, sort out all the plums and rinse them. Let dry and tear off the tails. Let's take it Chinese chopsticks and stick them into the place where the tail grew. Press gently and the bone will be removed.

Take almonds and insert one into each plum.

Place the plums with almond seeds in a saucepan, cover with sugar and leave in this form for a day. We need the plums to give their juice.

Now add water and put the pan on the fire. Bring to a boil and turn off the heat. Then the jam should sit for at least twelve hours.

After the specified time, bring the plum jam to a boil again and cool again. This procedure is repeated five times.

Now all that remains is to boil it a sixth time. Bring the syrup until thick. Five minutes before the end of cooking, add citric acid and a pinch of vanilla.

Pour the plum jam with pits into clean jars, screw on the lids and put them away for long-term storage. Although, for sure, you will want to quickly try what happened.

Option 4: Plum jam with pits and peaches

This option is somewhat similar to the previous one. We will also replace the seeds with nuts, but this time with walnuts. Add a little peach to the jam itself. The recipe is for one jar of jam.

Ingredients:

two hundred and twenty grams of granulated sugar;
one large peach;
four walnuts;
three hundred grams of plums with bones.

How to cook

For cooking you will need beautiful and firm plums. Sort them through, rinse them thoroughly and pat dry with paper towels.

Gently squeeze out the seeds. It's convenient to do this special device, but Chinese chopsticks will also work. We remove the seeds through the base of the stalk.

Cut the walnuts into quarters and scald them with boiling water. Insert a piece of walnut into each plum.

Add plums with walnuts to the jar. Alternate layers with peeled peach slices.

Pour boiling water and close the jar with a lid. Let it sit for a few minutes.

Pour boiling water into a saucepan. Pour granulated sugar into it and bring to a boil over medium heat. Dissolve the sugar and pour the syrup back into the jar.

Now screw on the lid tightly, cool and leave in a cool place for storage.

Option 5: Plum jam with pits in a slow cooker

Let's prepare delicious plum and banana jam in a slow cooker. Just select the required program, prepare the ingredients and get amazing jam.

Ingredients:

kilogram of jam from the bone;
three glasses of granulated sugar;
three bananas;
teaspoon lemon juice;
one hundred grams of almonds or walnuts as desired.

Step by step recipe

For cooking, it is best to use a medium-sized variety of blue plum. They need to be washed and the tails, if any, should be torn off. Dry and place in a multicooker bowl.

Some housewives make punctures with a fork or toothpick to prevent the plums from bursting when boiled.

Add granulated sugar and turn off the “Baking” program. Set the timer for forty minutes.

Check what is going on in the bowl occasionally and stir occasionally.

We take the nuts out of the shell, remove excess debris and partitions. Chop them finely and ten minutes before the timer goes off, add them to the multicooker bowl. Stir lightly, just do it very delicately.

So, the timer has worked, turn off the program, switch to heating mode. Quickly peel the bananas and puree them in a blender.

Turn on the “Baking” program again, enter banana puree and mix gently.

Bring to a thick mass, the consistency of jam at open lid. Set the timer for twenty minutes.

At the very end, add lemon juice, stir and turn off the heat.

Note: You can cook plum jam to the thickness you need. The longer you simmer the fruit mass, the thicker the jam turns out.

At the very end, while it is hot, pour it into jars and cool. Afterwards, the jam can be stored in a cool place.

Plum is one of the beautiful and healthy fruits, and that is why many housewives strive to preserve this fruit and enjoy its taste cold winter. Plum contains a rich supply of vitamins and nutrients necessary for the human body.

It should be noted that this fruit helps maintain blood vessels in good condition, balances arterial pressure and functioning of the cardiovascular system.

Plum is wonderful suitable for those who have problems with salt deposits in the body, and the enzymes contained in the body help improve mood and well-being. All these indicators force many housewives to prepare jam from this delicious fruit. So, how to cook favorite treat.

Details and nuances that must be taken into account when preparing plum jam:

If you bought a plum and it has a hard skin, you can balance it within a few minutes. To prevent plum fruits from cracking due to heat treatment, place the plums in cold water.

To make plum jam, it is best to choose the type of plum whose seeds can be easily separated from the fruit.

If the plums are small, then it is better to leave them in this form. If you want to maintain them in this form, then you need to prepare a soda solution and dip the plums in this liquid, then dip them in clean water.

The most important thing that every housewife should pay attention to in the process of preparing jam is that the fruits do not have worms, cracks or other defects.

To make your jam tasty and juicy, pierce each whole plum with a toothpick; this method will help the syrup absorb into the plum pulp.

If the plum is large, then it is better to divide it into two parts, remove the tail and all unpleasant spots.

Another rule is that plums make an excellent compote.

Pitted plum jam for the winter

To prepare aromatic and delicious jam, you need to take a black plum. But if the fruits are yellow and slightly sour, then you need to add more granulated sugar and increase the water by 50 ml. Most the best option for jam - slightly firm plums are pleasant to look at, although you can add a few ripe plums to enhance the taste.

plum – 1 kg;
granulated sugar - 1 kg.

Preparation:

Rinse 1 kg of plums in water, remove seeds, and divide into two parts.

Place the plums in a cooking container and add sugar. Leave for 2-3 hours.

If you notice that plum juice has appeared in the container, it’s time to let it cook.

After the whole mixture boils, stir thoroughly and reduce the heat. You need to cook for a few more minutes.

Remove ready mixture from the stove and pour into sterilized containers. Hot jam should be kept in the room until it cools, but if you decide to move it to a cool place, you need to cool it and only then pour it into jars and cool.

With the second method, you can screw it on with plastic caps. If you don’t like too sweet jam, then you can add not 1 kg of granulated sugar, but only 300 g and get plum jam in its own juice.

Plum jam with pits

Required ingredients:

plum – 1 kg;
granulated sugar – 1 kg.

Stages of making jam:

Wash all jars with running water or baking soda. Jam containers and lids undergo a sterilization process. Rinse under running water required amount fruit, pierce with a toothpick and add cold water.

Cook over medium heat for at least 3 minutes, but you can take 5, and bring this whole mass to 80 degrees.

Remove excess water from the mixture, prepare syrup from this water, and for this you need to add granulated sugar and boil.

Pour the prepared hot syrup onto the finished plum.

Cool the fruit and leave to brew for about 3 hours. To obtain aromatic delicacy, you need to boil the cooled fruits again and leave to brew for 10 hours.

The process is repeated several times until complete readiness.

Pour the resulting jam into jars and roll up. Appetizing and healthy treat ready to please you winter evening. Nice tea party.

A simple recipe for plum jam with pits

As a rule, every housewife knows that the process of making jam is very long and tedious. Interestingly, in one case it takes several hours to prepare, and in another - even several days. It seems that this recipe will please more than one housewife and will be to their liking, because you don’t need to spend a lot of time to prepare it.

This jam is prepared from plums directly with the seeds and needs to be cooked several times and taken breaks so that it infuses.

The most important advantage of this recipe is not only that it does not require much time and is prepared in just 5 minutes, but on the other hand, with this cooking method you can save more useful properties in fruits.

If to make jam you took soft plums, then 5 minutes is enough for cooking delicious jam. After this, you can safely roll them up.

Of course, it is not always possible to purchase soft fruits, but if the plum is elastic, this is not a cause for concern, they can be boiled one more time.

Ingredients needed for 12 servings:

plum fruits - 1 kg;
granulated sugar - 6 cups;
water - 4.5 cups.

Stages of making jam:

It is necessary to thoroughly wash all containers for storing food for the winter in water, or you can also use soda.
All containers and lids must be sterilized.
Peel this fruit in water and prick it with a fork.

Add cold water to the container with the drain. Cook this mixture over heat for about 5 minutes.

Pour the resulting liquid into another container and prepare sweet syrup from this liquid.

You need to add the prepared syrup to the resulting plum. Cook everything until fully cooked.

Let it cool for about 4 hours. The next step should be re-cooking, then you need to leave it to brew for another 10 hours. You need to cook the jam until it comes to a full boil. Finally, pour into containers and roll up.

Enjoy your tea.

Plum jam with chocolate for the winter

Recipe makes 5 servings

Main products:

plum – 2 kg;
granulated sugar – 700 g;
butter – 130 g;
cocoa – 60 g;
vanillin - optional.

The process of creating a treat:

Wash the desired fruits, cut them in half and remove the seeds.

Add granulated sugar to the container with the plum and leave for 30 minutes.

Mix fruit and granulated sugar and pour into a large container.

Cook the fruit over medium heat until a foam begins to form.

If you wish, you can add vanillin and mix the whole mass. Then you need to leave it to cook and mix so that it doesn’t burn.

Cook until all the foam disappears.

Finally, you can add butter and cocoa powder, if you want you can add nuts too.

Mix everything and cook for 15 minutes.

The plums can be removed from the heat. Pour the plums into containers and roll up. Turn containers upside down.

A delicious treat is waiting in the wings.

Move to a dark, cool room or in the refrigerator. This chocolate covered fruit is the most delicious treat.

Pitless jam from Hungarian plum variety.

This recipe is very common among housewives, but for good reason. This variety attracts the attention of housewives due to the fact that the seeds are easily removed, and this, of course, is very important in the process of making jam.

The Hungarian variety is used for almost everything that the housewife’s imagination is capable of. You can cook compotes, jams, make juice from this variety and much more. If you want to give exquisite aroma cooking, you can add a little prunes.

The jam turns out very tasty, looks like a jelly-like mass with pleasant aroma. The resulting jam can be safely used during cooking. various baked goods. So, if the jam is ready, then you can pour them into containers, roll them up and leave them in a warm place until they cool completely.

To enjoy the taste of jam from these plums, you will need the following products:

“Hungarian” with bone - 1 kg;
granulated sugar - 1.3 kg;
prunes - 100 g;
vanillin - 1 g.

Stages of making jam:

If you want to cook this wonderful jam for 25 servings, you will only need an hour. To make jam, you need to take ripe plum fruits, even very soft ones.

Rinse the fruit under water until it is completely clean. Leave to dry and then divide the plum into 2 parts. Remove the pit from the fruit as this recipe involves cooking without the pit.

Pour the finished pitted plums into a large container. Add granulated sugar to this container, shake slightly, pierce the plums with a fork to quickly absorb.

It is necessary to leave in this position for about 2 hours. You need to wait just long enough for the juice to form and for all the sugar to be absorbed.

We put all this mixture in a container and put it on the stove. You need to cook this mass until it boils, then you need to reduce the heat and cook until it thickens.

If ready, you can add vanillin if desired, mix it all and cook some more, but over low heat.

After all these manipulations, you can add prunes. Cook for about 10 minutes until a pleasant aroma permeates the kitchen.

The jam is ready, enjoy.

Bon appetit.

Plum jam with cocoa

This favorite delicacy is very easy and simple to prepare.

Required jam components:

you need to take 2.5 kg of pitted plums;
the same amount of granulated sugar;
cocoa - 3 tbsp;
half a glass of clean water.

Cooking steps:

Fruits must be washed in running water, remove all seeds.
You need to add 5 cups of sugar to the plum and leave it for 20 minutes.
Put it on the stove to cook, pour out the specified amount of water, then add more sugar and cocoa powder.
This whole mass must be thoroughly mixed and cooked until boiling.
Once it starts to boil, you need to reduce the heat and cook in this way for another 1 hour.
Pour the finished jam into containers and roll up.

The jam is ready.

Chocolate plum jam with nuts

This recipe differs from others in its originality and unique taste. Many housewives like this jam, so now let’s look at how to prepare it. Of course, not everyone likes sweet jam, but many will like this recipe. This recipe is interesting due to its inclusion of chocolate.

Ingredients you need to take to make plum jam with chocolate:

you need to take pitted plum – 2 kg;
granulated sugar - 750 g;
cocoa powder – 5 tablespoons;
butter – 200 g;
walnuts – 250 g;
vanillin - to taste.

Stages of making jam:

You need to take 2 liter containers and begin the sterilization process. Rinse the fruits in water, removing the seeds in advance.

Place them in a meat grinder and then put on fire for about an hour.

Add a mixture of cocoa and granulated sugar to this mass.

Add butter and leave to cook for another 10 minutes.

Add nuts and

At the end, if you wish, you can add vanillin crystals at the tip of the knife.

Pour the finished jam into jars, cover with a sterilized lid and roll up.

Both adults and children will enjoy the prepared jam, as it resembles the taste of childhood.

Enjoy your tea.

Plum jam with cocoa and butter

Ingredients needed to make jam according to this recipe:

must be taken boiled water, in the size of 30 ml;
cocoa powder - 2 tbsp. l.;
butter – 50 g;
walnuts – 50 g;
granulated sugar – 190 g;
plum - half a kilogram.

Process for making jam:

Almost everyone will like this recipe, even those who are not happy with jam should try making this chocolate delicacy.

Rinse the fruits in running water, remove all the seeds.

Cut the plum into 6 parts. Pour the finished chopped plum pieces into water and add sugar to this container. After this mixture is prepared, cook for another 30 minutes. While this is all cooking, mix cocoa powder with granulated sugar.

Add prepared plums to this combination of cocoa and sugar and cook for another 10 minutes. You need to add butter to this mass and mix.

The jam is ready and you can pour it into containers and roll it up.

Delicious plum jam with nuts

Despite the fact that plum jam is a favorite delicacy not only for children, but also for adults, there are still situations when favorite jam I stop liking it and it seems like something is missing from this mixture. If you are thinking about this question, it means that you need to look for and try other recipes for making plum jam.

Today there is great amount recipes for making this delicious jam. Classic version jam is replaced by new recipes, with the addition of nuts, pieces of other fruits, and chocolate.

Required jam components:

You need to take half a kilogram of plums - enough for a 1 liter container. It is better to take plums that are not ripe, so as not to damage the fruit when removing seeds.

To prepare this recipe, take 10 pcs. walnuts.

400 g granulated sugar, but if you want you can replace sugar with honey.

The process for making jam according to this recipe:

As usual, you need to rinse the fruits in running water. Pour boiling water over the nuts. Remove the seeds from the plum and add a small part of the nut.

If you don’t have that much time to decompose the nuts into the plums, you can simply add the grated nuts to the finished jam.

After all these steps, you need to put the mixture in a container and pour boiling water.

Close the jars with lids that need to be sterilized in advance. Leave the finished plums in the jars for 15 minutes. Pour the fruit into a saucepan and bring to a boil. At this point, you can add granulated sugar or honey if desired. After this mixture has boiled, you need to add it to containers and roll it up.

Leave in a warm place until cooled. Place in a dark and cool place. This delicacy can be enjoyed in the cold winter with a cup of tea, or it can be prepared delicious rolls and other baked goods.