Date of publication: 16.02.19

Plums, which grow in almost any garden, are actually a hybrid of wild cherry plum. Thanks to selection, these small fruits changed color over time and increased significantly in size. Today the plum is a soft fruit of deep blue color with a slight "sweaty" bloom. As for storing these fruits, it is advisable to leave them in a dark, well-ventilated place after purchase. By the way, it is not worth washing the fruits before processing, but it is recommended to cover them with gauze or a woven cut. And how many plums can be cooked in total, and it is difficult to list.

Fragrant pies, and spicy prunes, sweet fruit liqueurs, and, of course, thick jam perfect with fresh rolls and black tea. However, before considering some of the most popular plum jam recipes, a few words about the benefits of this fruit. So, 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 stomach and have a laxative effect on it. Also, the use of plums is recommended for atherosclerosis and cholesterol deposits.

How to properly process and prepare such 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 of dirt, but also remove whitish bloom. With regard to cooking options, they can be combined into three groups:

• jam with seeds (boiled in syrup with whole fruits);
• 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 chopped in a meat grinder or 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

Ripe medium sized plums wash well. We 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 bone, after which we carefully separate the juicy halves with our fingers.



Now we can easily remove hard bones that will not be useful to us.



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

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



Cover the dishes with a flat plate and leave for 3-4 hours to let the juice drain from the plums.

After a specified time, remove the plate and put the bowl with the fruits over medium heat.



Pour in some cool water so that the halves do not burn.

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



We transfer the halves to sterilized jars.

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



After the mass has completely cooled down, we send the sweet piece to the rack in the pantry room or basement. Bon Appetit!

Winter jam recipe

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

Cooking method:

1. Wash medium-sized ripe plums in running water.
2. We dry the fruits and immediately make a deep circular cut with a sharp knife.
3. Separate the halves, turning them in different directions, remove the bones and put them in a large enamel bowl.
4. Bring the filtered water to a boil, and then pour in all the planned sugar.
5. Reduce the temperature to a minimum and wait for the sugar to completely dissolve. In this case, it is important to constantly stir the syrup so that the crystals do not burn to the bottom of the pan.
6. Fill the prepared plum halves with hot sweet syrup.
7. Cover the bowl with a plate of suitable diameter and leave for 2 hours.
8. After the indicated time, we remove the plate and put the future plum jam on the minimum heat, on which we bring the mass to a boil.
9. Squeeze the juice of one fresh lemon inside, mix the contents of the bowl and turn off the stove.
10. It remains to distribute the jam in sterilized jars, roll them up tightly and leave them in the basement or storage room.

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

Cooking method:

A small plum, which is difficult to get rid of pits without significant damage, can be covered entirely. And now we will tell you how to do it correctly.

1. We wash all the berries and, piercing the surface of the plums in several places, transfer them to a wide saucepan or large bowl.
2. Pour out an incomplete glass of cool water and boil the fruits for 15 minutes.
3. We pour the berry water into another bowl, pour sugar there and cook the syrup until it boils.
4. Add the sweet liquid to a saucepan with plums and bring them to a boil.
5. We turn off the stove and, be sure to cover the future jam with a lid, leave it for 10 hours, after which we return the plums to a small fire and again bring the mass to a boil.
6. Leave the plum jam to brew for 10 hours, and then boil them again for about 10-15 minutes.
7. We carefully transfer the whole fruits to clean jars, fill them with aromatic syrup, roll them up and, when they cool down, send them to storage in a refrigerator or basement.

Five minutes

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

Preparation:

1. We wash medium-sized raw plums, then dry the fruits and cut in a circle so that a sharp narrow knife touches the bone.
2. Separate the halves from each other, get rid of small bones and put them in an enamel bowl.
3. Fill the plums with white sugar and fill cold water brought to a boil.
4. Gently, so as not to damage the berries, mix the contents of the bowl and set it on maximum heat.
5. We cook the jam for 5 minutes, after the mass has begun to boil, add a little citric acid, which will play the role of a preservative, and turn off the stove.
6. If foam forms, be sure to remove it with a flat spoon.
7. We transfer soft plums to 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:

1. Wash small yellow plums with a sponge.
2. We remove the ponytails, if any, and leave to dry on a woven towel.
3. We cut each in half, separate the halves and immediately remove the bones.
4. We send the plums into a deep saucepan, where we pour out some filtered water.
5. Boil the contents for 20 minutes, during which the berries will become soft and the skin will easily separate.
6. As soon as this happens, we transfer the mass in batches to a fine sieve and grind it with a tablespoon.
7. Pour the resulting mixture into an enamel bowl, add all the white sugar and, constantly mixing, bring the jam to a boil.
8. Reduce the temperature to a minimum, simmer the mass until the desired thickening (which will take from 30 to 50 minutes) and pour the jam into clean glass jars.

Plum and apricot

• 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 get the same sized plums and apricots to make the jam beautiful.

1. Fresh fruits are well washed in running or filtered water.
2. Cut to the bone in a circle, separate the halves and remove the bones.
3. Transfer the prepared apricot halves and plums into a suitable bowl and fill them with boiling syrup, which we made from water and white sugar.
4. We leave the fruit for 2-3 hours, after which we put the bowl on medium heat and bring the jam to a boil.
5. Reduce the temperature and simmer the mass for another 10 minutes, removing the resulting foam.
6. After turning off the stove, pour the jam into glass jars, sterilize them in boiling water for 5 minutes, and then tighten the lids.

How to cook 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 multicooker is the minimum use of water and a small amount of time it takes to create it.

1. We cut the washed plums along the seam, turn the halves in opposite directions, separating them from each other, and remove the seeds.
2. We put the prepared plums in the multicooker bowl, where we also pour half a glass of cold water and pour white sugar.
3. We put the bowl in the machine, close the lid tightly, press the "Stew" mode and cook for 30 minutes.
4. After a specified time, turn it off, carefully so as not to burn yourself, open the lid and place the sweet mass in clean, sterilized jars.

Cocoa jam recipe

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

Cooking method:

1. Rinse medium-sized fresh plums, cut and remove hard seeds.
2. Grind them in a scalded meat grinder.
3. We transfer the resulting mass to a deep enamel bowl and put it on medium heat.
4. When the future jam boils, set the minimum temperature and pour white sugar mixed with cocoa powder inside.
5. Mix the ingredients with a wide spatula and simmer them, without increasing the heat, for about 15 minutes, after which we add aromatic vanilla on the tip of the knife.
6. For the last time, mix the plum jam with cocoa, turn off the stove and distribute the hot mass into the jars washed with boiling water.
7. It remains to sterilize the sweet piece for 10 minutes, roll it up and, after cooling completely, move it to the shelf in the pantry room.

Thick jam

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

Cooking method:

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

With added nuts

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

Cooking method:

1. Cut well-washed and slightly dried plums into halves, remove unnecessary seeds and place them in a wide bowl.
2. We fill the berries with white sugar and leave for 3-4 hours so that the plums let the juice out.
3. When this happens, we add water inside, if there is not enough liquid, we add the planned amount of certainly white sugar.
4. Gently mix the ingredients and boil the contents of the dish over low heat, stirring it and removing the foam with a regular spoon.
5. We cook the fruit mass for 10 minutes, after which we introduce the chopped walnut kernels and simmer the plum jam for the same amount.
6. After turning off the stove, we transfer the berries to sterilized jars and, tightening 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:

1. Plums, among other berries, are more susceptible to insect attack. Therefore, if you cover jam with seeds, make sure they are intact.
2. Before starting the process, pierce the surface of the fruit with a toothpick or a fork with fine teeth. This will allow the plums to soak well with the sugar syrup and not crack during cooking.
3. If you decide to get rid of the pits, use a narrow knife that makes it easy to cut.
4. You do not need to cook the jam for a long time, since these berries are quite tender and, if you overexpose them on the fire, you can get porridge. Of course, this advice is useless when it comes to making jam or thick preserves.
5. Use only ripe fruits, as green plums will not give off juice and the jam will be tasteless. But overripe fruits can cause fermentation during storage and, accordingly, spoil it.
6. Please note that depending on the specific variety of plums, different amounts of sugar may be required.
7. If the plums are too sweet, be sure to add lemon juice or citric acid. It will keep your jam intact and improve the flavor profile.

Pitted plum jam is a common preparation for the winter. Plum grows in almost all climatic conditions, most have it in their summer cottage. Yes, and it is sold in season in many markets.

From the point of view beneficial influence on the body, plum has a good effect on the digestive tract, removes toxins and bad cholesterol from the body.

Plum jam is used not only in its "pure form", but is also added as a filling in various baked goods. It is sometimes diluted with water and served as pulp juice.

Today's recipe is pitted plum jam. So …

What you need for plum jam

Plum jam is very easy to make. We only need plums and sugar. Put sugar in the jam at a rate of one to one.

Suppose we have one kilogram of plums, which means that we need one kilogram of granulated sugar.

Overripe fruits are not suitable for plum jam. It is better to use tight ones so that after cooking they do not turn into gruel.

Seedless Plum Jam Recipe

After the plums have been washed, cut the fruits in half and remove the seeds (we make the jam without seeds).

First, cook over moderate heat sugar syrup.

To do this, pour sugar into a container, do not pour a large number of water and put on the stove.

Do not forget to stir periodically until the sugar is completely dissolved.

Remove the finished sugar syrup from the stove and pour it into a saucepan with plums.

Leave for 3 - 3.5 hours to soak the plums and give juice.

Tip: Cook in the evening, as the jam should settle for a decent time.

We turn off the stove and leave the plums overnight (do not remove from the stove, the workpiece should cool down gradually).

The next morning, bring the preparation to a boil again.

When it starts to boil, cook for 5 minutes, remove from heat and cool.

This boiling process must be done twice.

Remember to scoop up the foam with a spoon during the boil.

Remove from heat, pour into previously sterilized jars and close the lids.

That's it, pitted plum jam according to our recipe is ready!

Bon Appetit!

Plum jam is always a magical, aromatic delicacy. Plum jam never ceases to amaze delicate taste and the sophisticated scent of velvety August, the harvest season. In the climate of the middle zone, the plum does not please every year, but if it is ugly, then there is no end to abundance and the whole family has to collect it.

Plum is a fruit with a slightly peculiar, but very pleasant taste. And yet, many people choose jam between fresh plum and plum jam, because this way the taste of the fruit is fully revealed, acquiring new notes. These recipes will help you feast on plums for a long time.

Filled with summer aromas, plum jam is a tasty and traditional winter preparation for central Russia. There are a great many cooking options, each housewife has her own secret. Recipes are passed down from generation to generation - from simple plum jam with and without seeds, to exquisite ones with the addition of cinnamon, mint and even orange slices!

Pitted plum jam

This recipe can be considered traditional. Preparing seedless plum jam is technologically simple and fast. For the speed he was nicknamed - five minutes. For this reason, the recipe is in maximum demand among novice hostesses. The main advantage is that plums do not lose their vitamin properties during processing. For seedless plum jam, prepare:

• Plums - 5 kilograms;
• Sugar - 2.5 kilograms;
• Vanillin - 1 tablespoon.

If you want it to come out not jam, but jam, then you should choose a little unripe plums for cooking. After washing them and removing any leaves, cut the plums in two. Remove the seeds and place the pulp in a deep bowl.

Sprinkle the plums with sugar and, without stirring, leave for about half a day. This must be done so that the fruits release all the liquid and, freed from moisture, acquire a firmer pulp.

Put the plums in a saucepan and place them more boldly on the largest burner so that the sweet mixture boils faster. When this happens, reduce the gas to the lowest setting and continue cooking for about five minutes.

Remove from the stove and leave to cool. After that, it must again be brought to a boil and immediately removed from heat. It is better to roll the finished plum jam into one and a half liter jars. At this point, the "five-minute" is ready.

Light jam from amber-yellow plums

Yellow plums have a really amazing taste. And the beautiful, sunny summer color gives the sweetness a magnificent look. Yellow plum jam is similar in consistency to real honey.

The cooking process preserves the shape of the plum and does not destroy the vitamin complex of the berry. And thanks to the removed skin, the yellow plum jam just melts on the tongue. But first things first, we are preparing:

• Yellow plums - 3 kilograms;
• Sugar - 2.4 kilograms.

In this yellow plum jam recipe important condition success is not only the removal of the bone, but also the skin. There is no reason to worry about wasting time - the peel of a yellow plum is removed very easily, without unnecessary mechanical effort.

Once the fruits are ready, place them in a saucepan and mix gently with the granulated sugar, being careful not to crush the pulp.

Make the gas small. Cook, stirring gently, until sugar dissolves. As soon as it boils, timed for five minutes and remove from heat after expiration. Our seedless plum jam for the winter is ready. You can roll it up in jars, wrap it up and leave it alone for a couple of days.

An interesting recipe for plum jam with aromatic spices

Would you like to impress your household with a non-standard, but delicious taste of plum delicacy? There is a non-standard recipe! If during cooking, add to the plum jam aromatic spices then get it. Components:

• Plums - 2.5 kilograms;
• Sugar - 2.5 kilograms;
• Carnation - 12 pieces;
• Cinnamon sticks - 2.5 pieces.

For this cinnamon plum jam, you can use any variety of plums. Cut the fruit into quarters, remove the seeds with a knife and then remove the skin. If for jam you take yellow plums, then the skin can be left. It is almost not felt.

Sprinkle the plum wedges with granulated sugar. Set aside for an hour - during this time the plums will let the juice out. An hour later, we return and put the pan on low heat. Cook the plum jam without covering for an hour, remove it from the stove and leave it to “catch your breath” for 12 hours.

After twelve hours, add the spices and set again for half an hour on little fire... You do not need to cover the pan with a lid. Make sure to remove the foam in time. After half an hour, it is necessary to remove the spices from the jam, otherwise the delicacy will be overly saturated with spicy notes and it will turn out to be oversaturated. Now roll up in jars with peace of mind.

Pitted plum jam

Jam is the same jam, in fact. But it has some differences. The jam is boiled for an order of magnitude longer, due to this it acquires the consistency of a marshmallow, sourness and a darker color. The fruit mass is thick and homogeneous.

Components:

• Plums - 2.4 kilograms;
• Sugar - 1.8 kilograms;
• Citric acid - 0.5 teaspoon.

It is easier to make jam if you choose ripe and overripe fruits. Wash the plums and place in a saucepan. Pour water over the fruit so that it completely covers them. Bring the water to a boil, but do not boil the plums. In plums brought to a boil, the skin itself will peel off from the fruit.

Cool the plums and free them from the seeds. Place the pulp in a colander and strain to remove the juice. Beat the peeled fruits with a blender in mashed potatoes, transfer to a bowl and sprinkle with sugar.

Put the sweet mass on a small gas and boil for three hours, stirring often and skimming from time to time. Before finishing, add citric acid, stir and cook for another five minutes.

For rolling jam, it will be better to use half-liter jars. Which you must not forget to sterilize before laying out the finished plum jam. After seaming, the cans must be placed upside down and wrapped up.

Plum jam with cocoa

Cooking regular jam from the plums, hardly anyone else can be surprised. But, you must admit that few people have tried jam with chocolate. Do you want to impress your family and friends? Then let's go. The plum jam with cocoa will delight the kids.

Components:

• Plums - 4.5 kilograms;
• Sugar - 1.5 kilograms;
• Cocoa powder - 15 tablespoons.

Remove seeds from washed plums. Select the widest possible cooking pot. Pour some water into it so that it covers the bottom. Place the plums in a saucepan and cover.

Bring to a boil over medium gas. After that, reduce the gas flow to minimum values ​​and cook for about half an hour. The plums will soften and juice up. When this happens, remove the sweet mass from the stove and let cool to room temperature.

Beat the fruit mass with a blender until the consistency of puree. If you don't have a blender, you can grind the plums through a wide-hole colander. This method is even more suitable. Since then the skin will separate from the pulp, and the jam will turn out to be more tender and tasty.

Return the grated plums to the saucepan and add a little less than half the sugar. Stir and put on small gas. The mass should be cooked for about half an hour. Stir it frequently.

After half an hour, add the remaining sugar and cocoa. Stir again. If the jam tastes sour, you can add more sugar. Cook for another twenty minutes, order - you can roll up the plum jam with cocoa.

If you like it when the jam is thicker, then choose late varieties of plums for it. In the case of the early ones, you will have to increase the rate of cocoa and sugar in the recipe.

Plum jam with nuts for the winter

This plum jam has a special taste qualities with vivid and memorable impressions. And the aroma is unusual. Delight your loved ones with this original sweetness. For jam with walnuts dark varieties of fruits of crops are ideal: Hungarian, Renkloda or hairs.

Components:

• Plums - 2.5 kilograms;
• Walnuts - 1 glass;
• Sugar - 1.7 kilograms.

Remove small debris from plums and wash thoroughly. Chop the pulp finely. Gently chop the nuts, the shells in the trash. We divide the nucleoli into small pieces, removing the partitions - if you do not get rid of them, the jam from the plums will taste bitter. Put the peeled nuts in a deep plate and cover with water at room temperature. It takes half an hour to soak the nuts.

Take a saucepan or deep bowl, put the chopped plums there. Cook for about twenty minutes. If the juice does not come out of the plums, add water. Do not forget to remove the foam that will stand out during the cooking process.

Pour granulated sugar over the fruits, let stand for forty minutes over low heat. Drain the water from the nuts and add them to the sweet mass. Stir well and wait until boiling. Cook for another twenty minutes. Roll the plum treat with nuts into half-liter jars.

Plum jam with orange

If you add orange to the plums, the jam will turn out to be simply delicious. In winter, it will help you bring back a piece of summer. The sweetness will be endowed with a light plum sourness and a pleasant orange aroma. And so that the jam does not change color during the cooking process, stir it preferably with a wooden spoon or spatula.

Citric acid will help protect the delicacy from sugaring. It must be added at the rate - a teaspoon per kilo of granulated sugar. So here it is: plum jam with orange, the recipe is the most delicious with minimum amount ingredients:

• Plums - 3 kilograms;
• Oranges - 3 things;
• Sugar - 3 kilograms.

Sort out the plums from debris, as well as rotten and crumpled fruits. Wash them and put them in a colander so that the excess liquid is completely drained. Remove the skin from the drain and remove the bones. If the skin is not removed in advance, then during cooking it will separate itself and this will ruin the whole type of jam.

We collect the zest from the oranges in a cup, we will need it. Alternatively, you can use a fine grater for this. Slices of pulp must also be cleaned of white partitions. White films give the jam a characteristic bitterness, and we do not need this at all.

Put plums in a saucepan, add chopped zest and orange slices to it. Sprinkle with sugar and leave for a while. The sugar should dissolve and the fruit should release the juice.

Place the saucepan over medium gas, bring to a boil, and then turn the gas to minimum. Cook for fifteen minutes, stirring occasionally, and remember to skim off.

Remove the pot from the stove and leave to cool to room temperature. Then bring to a boil again and cook for fifteen minutes, periodically removing the froth. Sweet tooths are ready to squeal with delight!

Divide the finished mass into sterilized jars and roll up with a key. Orange-flavored plum jam is ready!

Jam from plums and apples for the winter - a simple recipe

The difference between jam and jam is that in jam, fruits remain in pieces, and in jam, they are completely boiled. This sweet mass is easy to spread on baked goods or add to seagulls. An excellent jam is obtained if you use overripe fruits.

Components:

• Plums - 2 kilograms;
• Apples - 2 kilograms;
• Sugar - 4 kilograms.

Cut the plums in half and remove the seeds. Place the fruit in a saucepan and sprinkle with half the prepared granulated sugar. Leave in this form for sixty minutes to let the juice drain from the plums.

After that, put on medium gas and cook for half an hour. If a little juice comes out, just add a little water. Turn off after 30 minutes and leave to cool for a couple of hours.

Peel the apples, remove the core and cut into wedges. Add the apple slices to the plums and sprinkle with the remaining sugar. Mix everything well.

The fruit should be cooked for no more than half an hour. Stir them and be careful not to burn. Remove foam regularly. Put the finished sweet mass in a blender, beat it, put it back in the pan and put it back on the stove. As it boils, the plum and apple jam can be considered ready. It remains to roll up for the winter.

Plum jam - recipe for a multicooker

Making jam in a slow cooker is the easiest and easiest option you can imagine. Modern kitchen equipment allows you to make plum jam in a multicooker with traditional taste, but the preparation time will take significantly less. Yes, and you don't have to worry about the syrup burning.

Components:

• Plums - 4 kilograms;
• Sugar - 4 kilograms.

Sort out plums from small debris and leaves, wash well. Only whole fruits should remain, without splits and dents. Cut the fruit in half and remove the seeds. Then put the plums in a slow cooker and sprinkle with granulated sugar. Choose a mode called "Stew", and set the cooking time to 60 minutes.

Don't forget to close the lid of your multicooker and go to your own business. At the specified hour, you can completely forget about the jam. There is no need to stir the jam. And after an hour, plum jam in a slow cooker can be poured into jars and rolled up with a key.

Many housewives make preparations from berries and fruits in the summer. One of the varieties of such blanks is pitted plum jam. It is used as a dessert at any time of the year, but it is especially appreciated in winter.

Jam is made from different varieties plum, and in each case you get a fragrant and delicate dessert... And the color of the treat can vary from amber to maroon or deep purple.

Since there are many varieties of plums, there are a huge number of preservation recipes. Five-minute jam, cooking plums with wedges, and plum platter are very popular. And what unites these recipes is that each method of preparation gives a tasty and healthy product.

To make plum jam truly tasty, beautiful, aromatic and stored for a long time, it is important to properly prepare the fruits.

1. When choosing plums for jam, give preference to fruits of the same ripeness. The flesh should be firm, and the bone should be easy to separate.
2. It is better not to use overripe plums for jam, they are suitable for boiling jams or jam.
3. Be sure to remove broken and spoiled fruits. One such plum can ruin the entire workpiece.
4. It is not recommended to use plums affected by pests, diseases, wormholes in blanks.
5. You can cook jam from different varieties of plums. The most common and commonly used varieties are Vengerka and Renklod. Delicious and aromatic jam is obtained from plums of the Kabardinka, Prunes, Honey varieties.
6. It is better not to remove the peel from the plums, since it contains the maximum amount nutrients... But if you want to get a more delicate dessert with a beautiful amber color, then in this case you should remove the peel.
7. Before starting work, the plums should be thoroughly washed. If the fruits are grown on their own site, then it is enough to rinse them under running water.

Note: you only need to wash plums with cold water, as hot water softens the fruit.

If the plum was bought on the market or in a store, then it should be washed in a special way, since some fruits are treated with special means for long-term storage... And so that harmful chemical compounds do not enter the body, we suggest preparing a solution of 1 liter. water and 1 tsp. soda.

Place all fruits in a bowl with this solution for 1 minute, then rinse well with water. Baking soda helps get rid of surface preservatives.

Harmful plaque is perfectly removed when blanching the fruit.

Pitted plum jam simple recipe with step by step photos

We suggest making aromatic Kabardinka plum jam. The taste of the dessert is moderately sweet, not sugary, with a slight pleasant sourness. To make the jam, we use the method of repeated cooking so that the syrup is transparent, and the fruits are whole and not boiled.

Ingredients:

800 gr. plums Kabardinka pitted and 800 gr. Sahara

Preparation:

The cooled jam is laid out in dry sterilized jars and covered with lids and sent to the cellar or to a cool place.

Plum jam without peel and seeds

Delicious plum jam can be made with Prunes. Due to the removal of the skin from the fruit, the jam is very tender with a beautiful amber color. And the consistency of the dessert is a bit like jam or jelly.

Ingredients:

500 gr. fresh pitted prunes and the same amount of sugar.

Preparation:

1. Rinse the fruits under running water.
2. Remove the skin from the fruit. To do this, put the prunes in boiling water for 30 seconds, and then transfer them to a container with cold water. The skin can be easily removed with a knife.
3. Each plum is cut in half to remove the seeds. Then cut into slices and put in a cooking container. After that they fall asleep with sugar.
4. Without waiting for the juice to release, we put the prepared mass on the stove over a very slow fire. When the sugar dissolves a little, increase the heat and let the fruit mass boil.
5. Then the fire is again reduced to medium, the prunes are boiled for 5-7 minutes and removed from the stove.

Hot jam is poured into sterilized jars, closed with sealed lids, turned upside down and cooled under a blanket. After that, the jam can be sent for storage.

We propose to make Prune Jam from a five-minute recipe. It is better to choose fruits that are not large, preferably of the same size, so that during the cooking process the plums have time to boil.

Ingredients:

• Pitted prunes - 500 gr
• Sugar - 600 gr
• Water - 100 ml

Preparation:

Then pour the hot jam into clean dry jars and roll up the lids. Turn the jars upside down and cool under a blanket.

Assorted jam

The combination of different types of plums gives an amazing result. The jam turns out to be thick, rich with a bright burgundy hue and very pleasant to the taste. It can be served with tea or used for filling in homemade cakes.

Ingredients:

• Plum Kabardinka pitted - 300 gr
• Honey pitted plum - 300 gr
• Pitted prunes - 300 gr
• Granulated sugar - 900 gr

Preparation:

For jam, it is best to take plums, which have a dense pulp and an easily separable stone.

1. Wash the fruits, cut into halves and remove the seeds.
2. Cut the resulting halves into 4-6 longitudinal slices (depending on the size of the fruit) and place in a cooking bowl.
3. Cover the plums with granulated sugar and, after separating the juice, put on the fire.
4. Bring to a boil, cook for 5 minutes, remove from heat and let the jam brew for 6-8 hours so that the plums are well saturated with syrup.
5. Heat the cooled fruit mass again to a boil, reduce heat and finally boil for 10 minutes.
6. The plums should be clear and the syrup should thicken slightly.

Pack the completely cooled jam in clean glass jars and tighten with iron lids.

Apple and plum jam is a wonderful treat for the whole family. It has a pleasant sweet and sour taste. And it is easy and simple to prepare.

Ingredients:

• Kabardinka plum - 500 gr
• Apples - 500 gr
• Sugar 1 kg
• Water - 100 gr

Preparation:

1. Wash the fruits thoroughly under running water.
2. Peel the plums from cuttings, pits and cut into large wedges
3. Remove the peel from the apples, remove the seeds and cut into large slices.
4. Place fruit in a cooking container.
5. Then prepare the syrup in another bowl. Add sugar in small portions to boiling water and stir gently. Cook until granulated sugar is completely dissolved.
6. Pour the finished sugar syrup into a container with fruits, bring to a boil and cook for 5 minutes, removing the foam.
7. Remove the container from the stove and leave to cool for 4-5 hours.
8. Then we return the basin to the stove, let it boil, cook for seven minutes.

Pour the finished cooled jam from plums and apples into sterilized jars and tighten the lids.

Apricot, plum and nectarine jam - recipe with step by step photos

An unusual combination of plum and apricot nectarine in one jam will appeal to fans of original desserts.

Jam is prepared in the same way as plum platter.

Ingredients:

• Small nectarines - 300 gr
• Kabardinka plum - 300 gr
• Apricots - 300 gr
• Sugar - 900 gr

Preparation:

Completely cooled jam is laid out in sterile jars and closed with airtight lids.

Making plum jam is easy. But in order to make it tastier, you need to know certain subtleties. Each housewife has her own secrets suitable for her favorite recipes. But there are general recommendations that it is advisable to follow:

• The amount of sugar added to the dessert depends on the type of plum. It can be added to sweet varieties less than indicated in the recipe. And to sour, on the contrary, increase.
• When cooking jam, do not put the container with ingredients on strong fire... This can cause the dessert to burn. Therefore, the mixture must be heated slowly.
• Stir the fruit mass periodically so that the sugar at the bottom dissolves evenly.
• It is imperative to remove the resulting foam. This will ensure the jam has a long shelf life.
• The readiness of the product can be determined by the consistency of the syrup. A drop of it should be placed on a plate. Have ready-made jam the syrup should not run.
• Jars and lids must be thoroughly washed with baking soda and then sterilized. Pour the jam into dry jars, as a drop of water is enough for the delicacy to ferment or mold.
• Cool the jam before placing it in the cellar. To cool the jars of jam, turn the lids down and leave for about 12 hours. Then you can put it in a cold place.

Using the given recipes for plum jam as a sample, each housewife will be able to create her own original blanks based on the capabilities, habits and tastes of her family.

Happy blanks!