Juicy, appetizing plum slices in amber sugar syrup, fragrant oriental notes cinnamon - can anything be tastier?

This amazing recipe Plum jam with cinnamon will definitely appeal to both big and small lovers of sweets and desserts. Do not hesitate for a second and cook this unforgettable-tasting jam. You will be surprised how ordinary spices can transform a banal dish, make it so rich and unusual!

Ingredients for making jam:

• plum - 1 kg;
• granulated sugar - 1 kg;
• ground cinnamon - 1 teaspoon.

Steps for making jam

1. For winter harvest such jam we take only the ripest plum, without flaws and any damage. Rinse in cool running water, dry with a paper towel and cut in half, removing the stone and stalk.

2. Pour the prepared halves of the plums with the amount of granulated sugar required by the recipe.

3. Leave the plum in sugar in a cold place for 4 hours, so that the fruits release the juice.

4. Time has done its job. Now let's start cooking the winter dessert.

5. We will cook the jam over low heat in two approaches. The first time we keep on the stove for 15 minutes, then cool at room temperature and put in the refrigerator for 12 hours.

6. Add cinnamon powder to the chilled plum jam.

7. Put the jam on the stove for the second time and cook over low heat for 20 minutes. In order not to damage the fruits too much, stir gently from time to time.

8. When the syrup thickens, it's time to pour the hot jam into previously prepared sterilized glass containers and close tightly with metal lids. Such a wonderful dessert is perfectly stored at room temperature until the next plum season.

Here is such a plum beauty born in my dacha this season. The plum harvest, although late - September, is very sweet and fleshy. Already I don’t want to collect, but the fruits never end. What we just didn’t cook from plums.

Plum is an ideal ingredient for making desserts: preserves, marmalade and marmalade. Jam is the most popular and beloved by housewives boiled sweet made from berries with sugar by boiling with stirring. I'll tell you how delicious and fragrant jam I wanted to cook plums with cinnamon at the end of the summer season.

I take plum and sugar. A little water, because I will cook the jam in sugar syrup.

I sort out the berries. Wash and dry on a towel. I cut it into two halves. I remove the bone.

I take off the skin. My plum is soft. The pulp turned out not quite aesthetically pleasing. The halves have turned into mashed plum wedges, but that doesn't hurt to make a tasty, sweet and aromatic tea treat.

Separately, in a saucepan, I boiled 1 cup of water. Dilute sugar in it. Bring the syrup to a boil. Pour boiling syrup over plums. All mixed up. She put the pan on a slow fire on the stove.

Cook the jam with stirring for about 30 minutes, removing the foam. I leave until completely cool.

I add cinnamon. I mix.

Cook for another 5 minutes over low heat.

I pour it hot into steamed jars. I close with lids. Jam should be infused: thicken and darken.

I store plum jam prepared for the winter with cinnamon in a dark, cool place.

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

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

Everyone knows the three main ways to preserve plums in winter: compote, dried (prunes), and jam (jam). Let's go for the jam. It would seem, what is difficult? I mixed the fruits with sugar, boiled and poured into jars. Why, then, does the taste and texture differ for different housewives? We will cook transparent jam with a thick syrup and a dense texture of the fruit.

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 is clear
• a small amount of sugar prevents the syrup from becoming liquid

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

• Plum dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
• Sugar: 1 kg
• Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice

Cooking instructions

My plum, we reject fruits with skin defects, peeling (we separate the bones).

Suitable for popular different regions"President", "Empress" or "Blue Gift".



The prepared volume is exactly 2 kg: what you need.



We measure out 1 kg of sugar. Even if the raw plum seemed sour to you, you do not need to increase the amount of sugar (this applies to a specific recipe with a programmed jam consistency).



Pour the halves of the fruit in layers in a bowl.

Aluminum will not work, a metallic taste will be felt. Stone fruits are boiled in a glass or enamel bowl. The exception is apricots.



We leave the finished mass at least overnight, and preferably for a day.



Do not cover with a lid, the product must breathe. If you are afraid of flies or debris, cover with cheesecloth (putting a wooden rolling pin across the bowl). The plum will release abundant juice.



We put the container on a small fire, stirring gently (from the bottom up to raise the sugar), bring to a boil. More, until the spill over the jars, we do not touch the jam with any spoons and spatulas, only to remove the foam. The mass slowly boils for 3 minutes, then turn off the burner, wait for it to cool completely.



We repeat the procedure: heat, boil for 3 minutes. We don't interfere! Waiting for it to cool down again.



The third time, after a three-minute boil, pour out (pour out) citric acid, stir gently, remove the foam and boil for another 3 minutes.



Pour into prepared sterilized jars with a deep spoon, roll up, turn over, wrap. After a few hours, the jam is ready for storage and consumption.

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 cooking jams, marmalades and marmalades.

Ingredients:

• Yellow plum fruits - 1 kg.
• Granulated sugar - 1 kg.

Action algorithm:

1. Cooking begins with the harvest. Then the plums need to be sorted out, the wormy, darkened, rotten fruits removed. Rinse. Leave for a while to dry.
2. According to this recipe, jam is cooked without pits, so each plum is divided, and the pit is discarded.
3. Place the fruits in a container in which the jam will be prepared. Spread the plums in layers, sprinkling each of them with granulated sugar.
4. Leave for a while so that the plums release juice, which, mixed with sugar, forms a delicious syrup.
5. Plum jam by classical technology cooked in several steps. When there is enough syrup, you need to gently mix the plums. Put on fire.
6. After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain intact, but are soaked in syrup.
7. Pack the finished jam in small glass containers. Cork.

On a cold snowy winter, a jar of sunny 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 you can equally meet the names "Eel" and "Hungarian", fruits of small size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

• Plum "Ugorka" - 1 kg, the weight of a pure product without stones.
• Granulated sugar - 800 gr.
• Filtered water - 100 ml.

Action algorithm:

1. At the first stage, sort the plums, wash, peel.
2. Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
3. Pour hot syrup over plums. Now put the fruit to boil. At first, the fire is strong, after boiling - the smallest. Boil for half an hour.
4. Endure several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
5. Sterilize containers and lids, package the finished jam.
6. Cork. Cover with a warm blanket/plaid for extra sterilization.

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

The easiest and fastest recipe for Pyatiminutka plum jam

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

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 1 kg.
• Water - 50-70 ml.

Action algorithm:

1. Sort the plums, cut off the darkened places, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the soaking process with syrup).
2. 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.
3. Start the cooking process, first on medium heat. As soon as the jam comes to the point of boiling, the fire must be reduced to the smallest, kept hot for 5-7 minutes. The resulting foam must be removed.
4. During this time, prepare glass containers with a volume of 0.5–0.3 liters, be sure to sterilize containers and lids.
5. It is necessary to pack plum jam hot, it is desirable that the containers are hot (but dry).
6. You can cork 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 fragrant and tasty.

How to cook plum jam with a stone

Plum jam with a bone is a fairly popular product; housewives go for it in order to save time. The second point - the bones give the finished jam an unusual taste.

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 6 tbsp.
• Water - 4 tbsp.

Action algorithm:

1. Sort and rinse plums. Prick each with a fork so that the syrup penetrates faster.
2. Place fruit in a deep bowl. Fill with water (optional). Bring to a boil, blanch for three to five minutes.
3. Strain the plums, drain the water with plum juice into another saucepan. Add sugar there, stirring, boil the syrup.
4. Pour blanched fruits with ready syrup. Endure 4 hours.
5. Bring almost to a boil. Leave again, this time for 12 hours.
6. After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
7. Packing such jam is necessary in sterilized containers. Cork, preferably with tin lids.

Plums retain their shape, but become transparent, a beautiful honey hue.

Plum and apple jam recipe

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

Ingredients:

• Sour apples - 1 kg.
• Plum dark blue - 1 kg.
• Granulated sugar - 0.8 kg.
• Filtered water - 100 ml.
• Citric acid - ½ tsp.

Action algorithm:

1. The process, according to tradition, begins with washing, sorting the fruits.
2. Then divide the plums into 2 halves, remove the stone. Cut the apples into 6-8 pieces, also remove the "tail", seeds.
3. Prepare syrup from water and sugar.
4. Mix plums and apples so that they are evenly distributed among themselves. Pour in hot syrup.
5. Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, hold for 4 hours.
6. At the last stage of cooking, add citric acid, you can dilute it with a little water. Cook for a quarter of an hour.
7. Pack in sterilized containers.

Properly cooked jam from apples and plums turns out to be homogeneous, thick. It is suitable for tea drinking and for making pies.

Harvesting for the winter - jam from plums and pears

At apple- plum jam there is a worthy competitor - pear jam and plums. Pears make plum jam less acidic and thicker.

Ingredients:

• Plum "Eel" - 0.5 kg. (seedless)
• Pear - 0.5 kg.
• Granulated sugar - 0.8 kg.
• Water - 200 ml.

Action algorithm:

1. Rinse pears and plums. Cut the stems off the pears and remove the seeds, and the pits off the plums.
2. Pears cut into small slices, plums into 4-6 parts (depending on size). You can proceed, in fact, to cooking jam.
3. Prepare syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar dissolves.
4. Put only pears in the container, they need more time to cook, pour the fruits with hot syrup. Keep on low heat for 20 minutes. Foam, if it appears, remove. During this time, pear plates will be saturated with syrup and become transparent.
5. Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
6. Sterilize containers and lids, lay out hot, 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 of traditional apples or pears, plums will be accompanied by oranges.

Ingredients:

• Plum "Hungarian" -1.5 kg.
• Granulated sugar - 1.5 kg (or slightly less).
• Orange juice from fresh fruits - 400 ml.
• Orange zest - 2 tsp

Action algorithm:

1. Stage one - inspect the plums, sort out, remove bad fruits, remove the seeds.
2. The second step is to make juice from oranges.
3. Plums shift into a container for cooking, pour orange juice.
4. Boil for 20 minutes after boiling. Drain in a colander, drain the orange-plum juice.
5. Add sugar to it. Boil to obtain a fragrant syrup.
6. Pour plums again, add orange peel. Continue the cooking process.
7. Check readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves will be completely immersed in syrup.
8. Fill sterilized containers with jam. Cork with the same lids.

When tasting jam from plums and oranges, a stunning citrus aroma, slight sourness and an unusual color are guaranteed.

How to make Lemon Plum Jam

Many plum jam recipes call for adding citrus or citric acid to aid in 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).

Action algorithm:

1. To prepare such a jam, it is best to take large blue-skinned plums or Hungarian fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
2. Sprinkle with sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
3. Put the jam from the plums on the fire. Add lemon zest to the fruits, squeeze here lemon juice. Boil until the plums are ready, the check is simple - a drop of syrup retains its shape.

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

Recipe for a delicious plum jam with cocoa

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

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

Ingredients:

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

Action algorithm:

1. Sort plums. Cut. Throw away the bones.
2. Sprinkle with sugar, so the plums will release the juice faster.
3. Endure several hours. Put to boil, pouring in water, adding cocoa and stirring.
4. First, make the fire strong enough, then reduce to very small.
5. Cooking time - about an hour, of course, you will have to constantly monitor the process and stir from time to time.

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

Plum and cinnamon jam

Ordinary plum jam can be changed dramatically with the help of a small portion of oriental spices. A pinch of cinnamon will become a kind of catalyst for turning a banal plum jam into a delicious dessert worthy of decorating a royal table. The hostess who prepared extraordinary dish, you can safely honor the title "Queen of Culinary"

Ingredients:

• Plum "Eel" or large with dark blue skin - 1 kg.
• Granulated sugar - 1 kg.
• Ground cinnamon - 1 tsp

Action algorithm:

1. Close attention should be paid to plums, to choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Use paper towels to remove excess moisture.
2. Cut into two pieces with a sharp knife. Throw away the bones.
3. Transfer the fruits to a saucepan, sprinkling layers of plum halves with sugar.
4. Remove the saucepan in the cold for 4 hours, so that the plums, under the influence of sugar, let the juice flow.
5. Cook the jam in two stages. For the first time, stand on fire for a quarter of an hour, stirring all the time and removing the foam that occasionally appears on the surface. Refrigerate for 12 hours.
6. Start the second stage of cooking by adding cinnamon, mix. Put on fire again.
7. Double the cooking time. Stir, but very gently so as not to crush the fruit. 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 baking from the hostess, and she will surprise the household by serving plum jam with an unusual taste.

Plum jam with walnuts

The most difficult technology can be called the process of making “Royal jam” from gooseberries with nuts. The hostesses suggest using a similar technology for plum jam. Although the process is very long and laborious, but the results are amazing.

Ingredients:

• Plums - 1.3 kg.
• Granulated sugar - 1 kg.
• Filtered water - 0.5 l.
• Walnuts- for each plum, half a kernel.

Action algorithm:

1. The most important thing is the selection of plums, they should be approximately the same in size, without rot, black dots and dents.
2. Now you need to get the hang of squeezing the bones without cutting the fruit. You can do this with a pencil that is not sharpened. The second way is simpler - make a small incision in the plum with a sharp knife, through which to get the bone.
3. Make syrup from water and sugar.
4. Pour the pitted plums with the prepared syrup. Boil 5 minutes, leave.
5. Repeat this procedure 3 more times, each time keeping the jam in a cold place for 3-4 hours.
6. Peel nuts from shells and partitions. To cut in half.
7. Drain the plums in a colander, drain the syrup. Stuff the fruits with halves of the kernels.
8. Warm up the syrup. Pack plums in sterilized containers, top with hot syrup.
9. Sterilize lids from tin, cork.

Royal plum jam with walnuts will decorate any holiday!

We are waiting for your comments and ratings - this is very important for us!

Nature has become generous with plums. Blue, yellow, red, black. Such a rich harvest must be preserved. Plum jam - great option make delicious preparations for the winter from plums.

It would seem what combinations of products can be in plum jam. Actually plums and sugar - and cook for health. But no, each plum variety requires a special relationship, and if you add new ingredients and a drop of love to plum jam, then all winter you can surprise and delight your household and guests with tea with a variety of plum jams, unlike one another.

The number of plums given in the recipe ingredients are pitted plums. You can adjust the sweetness of the jam yourself: if the plums are sweet enough, the amount of sugar can be reduced, and vice versa. It is good to add a little citric acid or lemon juice to jam from sugary sweet plums.

We have collected almost all the recipes for making siliva jam so that you have the opportunity to choose the ones that will suit your taste.

Classic plum jam

Ingredients:
1 kg plums,
1 kg of sugar
½ stack water

Cooking:
For jam, plums are suitable, in which the stone is well separated (for example, Hungarian). Sort and rinse the plums well. Remove the bones, cut the halves into slices. Sprinkle with sugar (if the plum is sour, add more sugar), add water, mix and leave overnight to let the juice flow. Then put to cook over medium heat, stirring and removing foam, for 35-40 minutes. Readiness is checked by a drop of syrup on a plate - it should not spread. Ready jam Arrange in sterilized jars to the very top and roll up.

Jam from yellow plums

Ingredients:
1 kg of yellow plums,
750 g sugar.

Cooking:
Dip the washed pitted plums in boiling water, boil for 5 minutes until the skin softens and wipe through a sieve. Place the resulting puree in an enamel basin and put on fire. Boil for 10-15 minutes, then start adding sugar half a cup every 2-3 minutes, stirring well and boiling until it dissolves. When all the sugar has been added, boil the jam for another 15-20 minutes and spread it hot in sterilized jars. Roll up.

Plum jam with cinnamon and orange

Ingredients:
1 kg plums,
3 stack. Sahara,
1 orange
cinnamon sticks - to taste.

Cooking:
Remove pits from plums. Using a sharp knife, remove the zest from the orange, cutting it into strips. Sprinkle the plums with sugar and leave for a few hours. As soon as the plum starts to juice, add the zest and cinnamon to it and let it boil for about 30 minutes. Before putting the jam in sterilized jars, remove the cinnamon and zest. Roll up.

Plums in syrup

Ingredients:
1 kg plums,
1.2 kg of sugar,
1.5 stack. water.

Cooking:
Wash the plums, dry them, remove the pits and cut into slices. Boil a thick syrup from sugar and water, dip the plums into it and let it brew for 6 hours. Drain the syrup, boil and pour over the plums again for 6 hours. Repeat the procedure one more time. Then put the dishes with plums in syrup on the fire, let it boil, reduce the heat and cook, removing the foam, until tender. Readiness is checked with a drop on a dry plate. Pour the finished jam into sterilized jars and roll up.

Yellow plum jam with wine and nuts

Ingredients:
5 kg plums,
2 - 2.5 kg of sugar,
400 ml white table wine,
½ tsp ground cinnamon,
2-4 cardamom seeds
50-100 g of almonds.

Cooking:
Sprinkle the pitted plums with sugar and leave overnight. Stir the plums with crushed cardamom and cinnamon, pour in the wine and simmer until the syrup thickens. Add ground almonds and boil for another 5-7 minutes, arrange in sterilized jars and roll up.

Plum jam with walnuts and cognac

Ingredients:
1 kg plums,
1 kg of sugar
150-250 g walnuts,
2-3 tbsp cognac.

Cooking:
Cut the well-washed and dried plums in half and remove the pits. Chop the walnuts not too finely and fry in a dry frying pan until fragrant. Combine plums, nuts and sugar, put on fire and cook until boiling. Remove from heat for 5 minutes, then pour in brandy and set to boil again. As soon as the jam boils, put it in sterilized jars and roll it up.

plum marshmallow

Ingredients:
3 kg plums,
2 kg sugar
4 lemons
water.

Cooking:
Remove the stones from the plums, put the plums in a saucepan and pour in some water. Boil over low heat until soft and puree with a blender. Add sugar, stir, put back on fire and cook until sugar dissolves. In the meantime, scald the lemons, remove the zest, squeeze out the juice and add everything to the saucepan with the plums. Reduce the heat and cook the marshmallow for 1.5 - 2 hours, stirring so as not to burn, until thickened. Lay out a rectangular shape cling film, pour the marshmallow, cool and refrigerate for a day.

plum marmalade

Ingredients:
2 kg plums,
1 kg of apples
1.2 kg of sugar,
2 stack water.

Cooking:
Ripe soft fruits are pitted, cut, add water and boil until soft. Add sugar, stir and simmer for 2 hours, stirring constantly so that the thick mass does not burn. When the jam begins to lag behind the walls of the dish, put it on a flat dish moistened with water, level it and leave to cool. After that, the marmalade mass must be dried in an oven heated to 50 ° C with the door open. Cut the finished marmalade into pieces, sprinkle with fine sugar and put in a cool, dry place.

Chocolate plum jam

Ingredients:
2.5 kg of dark plums,
2 kg sugar
3-5 tbsp cocoa powder
½ stack water.

Cooking:
Remove the pits from the plums and sprinkle with sugar for an hour and a half until the juice stands out. Put the dishes with plums on the fire, add water if the juice is not enough, and boil until the sugar is completely dissolved. Mix cocoa powder with sugar and add to plums. Stir, reduce heat and simmer, stirring, for an hour. Arrange in sterilized jars and roll up.

Chocolate plum jam in a different way

Ingredients:
1 kg plums,
1 kg of sugar
1 bar of dark chocolate (80-90%),
2 tbsp cognac or liqueur
1 tsp gelatin.

Cooking:
Remove the stones from the plums, cut into 4 parts, sprinkle with sugar and leave overnight. In the morning, put the container with plums on the fire, bring to a boil, add gelatin and boil for 20-30 minutes. Break the bitter chocolate into pieces, melt it into jam and cook for about 5 minutes. Pour in the cognac, arrange in jars and roll up.

Plum chocolate paste with nuts

Ingredients:
2 kg plums,
1.5 - 2 kg of sugar,
200 g butter,
200 g walnuts,
100 g cocoa powder.

Cooking:
Chop the nuts. Remove the stones from the plums and turn the fruits through a meat grinder or puree with a blender. Boil the plum mass over low heat for 10 minutes, add butter, sugar (set aside 1 cup for cocoa) and nuts and cook, stirring, 30 minutes. Mix cocoa with sugar, pour into jam, mix and boil for another 10 minutes. Roll up. For recipes with cocoa, it is better to take sweet plums with dark pulp. If the plums are sour, increase the amount of sugar. Walnuts can be replaced with hazelnuts.

Plum jam without sugar. Put the washed, pitted plums into a saucepan and put on a slow fire. Stirring constantly, boil under the lid until juice appears. Then remove the lid, bring to a boil, boil for an hour and leave to cool for 8-9 hours. Repeat this cycle (boil for an hour and cool) five times. When the jam begins to lag behind the walls, spread it in sterilized dry jars, let cool, then cover parchment paper, tie with twine and put in a cool place.

There are varieties of plums that taste great, but absolutely do not want to part with the pits. Cook jam with seeds, just remember that you can store it for no longer than a year.

Pitted plum jam

Ingredients:
1 kg plums,
1 kg of sugar
1 stack water.

Cooking:
Rinse the plums and blanch in boiling water for 5 minutes. Drain the water. From sugar and water, boil the syrup until it becomes thick, viscous and golden. Gently lower the plums into it and set to simmer over low heat. When the syrup boils, remove the plums from the heat and leave overnight. Then again put the container with plums on the fire, bring to a boil and simmer for 2-3 minutes over low heat, removing the foam and stirring gently so as not to damage the fruit. Leave overnight again. For the third time, bring the plums in syrup to a boil, boil for 10 minutes over low heat and arrange in sterilized jars. Roll up.

Good luck preparing!

Larisa Shuftaykina

Remember how in the movie "Moscow Does Not Believe in Tears":
- Good afternoon, comrades! If men have their own affairs, they can easily take care of them. I think that our products will be more interesting for women...

So, this plum jam will not interest those who love very sweet jams. It has a sour taste, slightly tinted with cinnamon and lemon peel bitterness. For my taste - the most, because I do not like cloyingly sweet. The jam freezes perfectly even at room temperature, which can be seen in the photo - nothing flows out of the tilted cup.

My photos are step by step, because according to this recipe, I cooked jam for the first time, now it’s easier to reproduce all the steps “on paper”.

Ingredients:

• 1 kg plums,
• 1 large lemon
• 700 g sugar
• 1 stick of cinnamon.

How to cook:

1. In the evening, wash the plum, cut in half and remove the stone. I have a net plum weight of 991g:
2. Sprinkle with sugar. With sugar, I missed a little and poured an extra 30 g, but yes, this clearly did not interfere with the taste of jam:



3. Mix plum with sugar:



4. After 3 hours, the sugar began to dissolve:



5. I never put the jam in the refrigerator, all these 3 days it just stood on the stove, only covered with a lid.
   The next morning, the sugar was almost completely dissolved:



6. I poured everything into a saucepan, brought the jam to a boil:



7. Constantly stirred and removed the foam.
   By the way, modern children do not understand anything about the most delicious things and refused to eat foam ...



8. Boiled for 20 minutes.



9. Closed the lid and left until the evening.
   In the evening I washed the lemon, cut it into slices. I added lemon and cinnamon to the jam:



10. Return to heat and bring to a boil, stirring constantly. Cooked for 20 minutes on low heat. Left until the morning.
11. In the morning I repeated the procedure again with a 20-minute boil. Turned off and left until the evening.
    Here you can already see how well it freezes:



12. In the evening she pulled out the cinnamon, cooked again for 20 minutes and poured hot jam into jars.

Useful advice:

Bon Appetit!!!