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

The jam is made from different varieties of plums, and in each case the result is a fragrant and delicate dessert. And the color of the delicacy can vary from amber to dark burgundy or deep purple.

Since there are many varieties of plums, there are also a huge number of canning recipes. Five-minute jam, preparing plums in slices, as well as assorted plums are very popular. What these recipes have in common is that each cooking method produces a tasty and healthy product.

In order for plum jam to be truly tasty, beautiful, aromatic and to be 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 degree of ripeness. The pulp should be dense and the stone should be easy to separate.
2. It is better not to use overripe plums for jam; they are suitable for cooking confitures or marmalade.
3. Be sure to remove broken and spoiled fruits. One such plum can ruin the entire harvest.
4. It is not recommended to use plums affected by pests, diseases, or wormholes in preparations.
5. You can make jam from different varieties of plums. The most common and frequently used varieties are Vengerka and Renklod. Very tasty and aromatic jam is made from plums of the Kabardinka, Prune, and Honey varieties.
6. It is better not to remove the skin of plums, as it contains the maximum amount of useful substances. But if you want to get a more delicate dessert with a beautiful amber color, then you should remove the peel.
7. Before starting work, the plums should be washed thoroughly. If the fruits are grown on your own plot, 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 a plum is purchased at the market or in a store, it should be washed in a special way, since some fruits are treated with special products for long-term storage. And to prevent harmful chemical compounds from entering the body, we suggest preparing a solution of 1 liter. water and 1 tsp. soda

Place all the fruits in a bowl with this solution for 1 minute, then rinse well with water. Baking soda helps remove preservatives from the surface.

Harmful plaque is perfectly removed when blanching fruits.

Simple recipe for seedless plum jam with step-by-step photos

We suggest making aromatic jam from Kabardinka plums. The dessert tastes moderately sweet, not cloying, with a slight pleasant sourness. To make jam, we use the method of repeated cooking so that the syrup turns out transparent and the fruits are whole and not boiled.

Ingredients:

800 gr. Kabardinka plum without seeds and 800 gr. Sahara

Preparation:

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

Plum jam without peels and seeds

Delicious plum jam can be made from the Prune variety. Due to the removal of the skin of the fruit, the jam turns out to be very delicate 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 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. Cut each plum in half to remove the pits. Then cut into slices and place in a cooking container. Then add sugar.
4. Without waiting for the juice to release, place the prepared mass on the stove over very low heat. When the sugar dissolves a little, increase the heat and let the fruit mass boil.
5. Next, reduce the heat to medium again, cook the prunes for 5-7 minutes and remove from the stove.

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

We suggest making jam from plums of the Prune variety according to a five-minute recipe. It is better to choose fruits that are not large, preferably of the same size, so that the plums have time to cook during the cooking process.

Ingredients:

• Pitted prunes – 500 g
• 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 varieties of plums gives amazing results. The jam turns out thick, rich with a bright burgundy tint and very pleasant to the taste. It can be served with tea or used as a filling for homemade cakes.

Ingredients:

• Kabardinka plum without seeds – 300 g
• Honey plum without seeds – 300 g
• Pitted prunes – 300 g
• Granulated sugar – 900 gr

Preparation:

For jam, it is best to take plums, which have dense pulp and an easily separated pit.

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 bowl for cooking.
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 the heat and finally simmer for 10 minutes.
6. The plums should become transparent and the syrup should thicken a little.

Pack the completely cooled jam into clean glass jars and screw on iron lids.

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

Ingredients:

• Kabardian plum – 500 gr
• Apples – 500 gr
• Sugar 1 kg
• Water - 100 g

Preparation:

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

Pour the finished, cooled jam from plums and apples into sterilized jars and screw on the lids.

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

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

The jam is prepared in the same way as assorted plums.

Ingredients:

• Small nectarines – 300 g
• Kabardian plum – 300 gr
• Apricots – 300 gr
• Sugar – 900 gr

Preparation:

When completely cooled, the jam is placed in sterile jars and sealed with airtight lids.

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

• The amount of sugar added to the dessert depends on the type of plum. For sweet varieties you can add less of it than indicated in the recipe. And for sour ones, on the contrary, increase it.
• When cooking jam, do not place the container with the ingredients on high heat. This may cause the dessert to burn. Therefore, you need to heat the mixture slowly.
• The fruit mass should be stirred periodically so that the sugar at the bottom dissolves evenly.
• Be sure to remove any foam that forms. This will ensure a long shelf life for the jam.
• The readiness of the product can be determined by the consistency of the syrup. A drop of it should be placed on a plate. The syrup of the finished jam should not spread.
• 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 become moldy.
• Before placing the jam in the cellar, it must be cooled. To cool, turn the jars of jam upside down and leave for about 12 hours. After this, 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 preparations based on the capabilities, habits and tastes of her family.

Happy preparations!

Plum is one of the beautiful and healthy fruits, and that is why many housewives strive to preserve this fruit and enjoy its taste in the 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 blood pressure and the functioning of the cardiovascular system.

Plum is perfect 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 prepare your favorite delicacy.

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

1. 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, immerse the plums in cold water.
2. To make plum jam, it is best to choose the type of plum whose seeds can be easily removed from the fruit.
3. 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 solution of soda and dip the plums in this liquid, then dip them in clean water.
4. 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.
5. To make your jam tasty and juicy, pierce each whole plum with a toothpick; this method will help the syrup to be absorbed into the plum pulp.
6. If the plum is large, then it is better to divide it into two parts, remove the tail and all unpleasant spots.
7. Another rule is that plums make an excellent compote.

Pitted plum jam for the winter

To prepare aromatic and appetizing 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. The best option for jam is slightly firm plums that 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 the prepared 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 the required amount of fruit in running water, pierce it 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 get a fragrant 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. An appetizing and healthy delicacy is ready to please you on a 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 retain more beneficial properties in the fruit.

If you took soft plums to make jam, then 5 minutes is enough to prepare 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:

1. It is necessary to thoroughly wash all containers for storing food for the winter in water, or you can also use soda.
2. All containers and lids must be sterilized.
3. 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.

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

1. 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 add a refined aroma to your cooking, you can add a little prunes.

The jam turns out very tasty, looks like a jelly-like mass with a pleasant aroma. The resulting jam can be safely used when preparing 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 prepare 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 lightly, 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:

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

1. 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.

1. 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.

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

Both adults and children will like 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:

• you need to take boiled water in the amount 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 you no longer like your favorite jam and it seems that something is missing in 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 are a huge number of recipes for making this delicious jam. The classic version of jam is being 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 you can make delicious rolls and other baked goods.

25

Culinary Etude 08/03/2018

Somehow two months of summer flashed by. The busy season of preparations is in full swing. The small canning factories in our kitchens work without interruption. And the pantry shelves are replenished with new jars. The beginning of August is the best time to make seedless plum jam for the winter.

How nice it is to enjoy amber, fragrant or thick, luxurious plum jam in winter (I always cook it without seeds). Not so often, but you can afford it, right?

Irina Rybchanskaya, the constant presenter of the column, will tell us her homemade recipes for plum jam right now. Let's listen to Irina.

Greetings, dear readers of Irochka Zaitseva’s blog. A few years ago, my husband and I planted a tiny alley of plum trees. This year our plums produced a bountiful harvest. Small trees are literally covered with fruits.

There are different varieties of plums, so our harvest ripened gradually. Now Hungarian plums are bearing fruit, which in our country are considered the most “aristocratic” variety. They make excellent prunes and the best jam.

There is also a huge old plum tree growing on the border between ours and our neighbor’s property. Some of its abundantly fruiting branches lean towards our side. According to an old agreement, the entire harvest from these border branches is ours. There are so many fruits that I barely have time to process them.

From carrion I make the famous Transcarpathian lekvar - heavily boiled plum jam without sugar. And conditioned, selected elastic plums are used to make the most delicious jam. For the winter, I sometimes cook fifty liters of it.

Of course, we can’t eat that much ourselves. I give jam to everyone - children, grandchildren, mother, relatives. And the surplus is scattered through word of mouth to kind people. Below I give you step-by-step recipes with photos - I will be glad if they become favorites in your family.

Pitted plum jam for the winter - step-by-step recipe with photos

A simple recipe that has become a classic in our family. The process from start to finish takes a lot of time. But it requires very little active participation from the hostess. The key to obtaining jam of excellent quality is the correct selection of plums.

For this jam, you should select strong, slightly unripe fruits with easily separated seeds and bluish skin.

For convenience, I give calculations per 100 grams of raw materials net. And you recalculate the actual amount of fruit available. Step-by-step photos clearly illustrate the cooking process.

Ingredients

• 100 g pitted plums;
• 100 g granulated sugar;
• 20 ml water.

How to cook

Sort through the collected fruits. Separate those that are suitable for making jam.

Rinse under running water. Cut or break the plum along the groove, remove the pit. Place the halves in a bowl for making jam.

Add sugar, pour water. Place the dishes over very low heat and wait until the granulated sugar dissolves.

Heat to a boil, turn off heat. Leave the mixture alone overnight or for eight to twelve hours.

Repeat the steps 3-4 more times, resting after cooking. The photo shows the jam after the second and third cooking.

For the fourth time, cook the jam until tender. The landmark is a drop of syrup on a saucer. It shouldn't spread.

Finished product in a vintage socket.

Five-minute plum jam for the winter - a simple recipe

For this jam, I take perfectly ripe, but not soft plums. Before cooking the jam, I always prick them with a fork so that the juice comes out more vigorously and dissolves the sugar.

The workpiece turns out to be quite liquid. In winter, jam syrup can be used to make compotes, and fruit can be used as a filling for pies, pies, tarts, and just for tea.

Ingredients

• 100 g pitted plums;
• 100 g granulated sugar.

How to cook

1. Sort through the fruits. Select ripe but strong specimens. Wash and prick with a fork. Place in a container for making jam, cover each layer of fruit with granulated sugar.
2. In order for the fruits to release juice, they need to sit with sugar overnight or for 8 - 10 hours. Shake the dishes in different directions from time to time.
3. After the required time has passed, put the dishes on low heat and carefully stir with a spoon.
4. Increase the flame to maximum. Cook for five minutes, pour into dry sterile jars, and screw on the lids.
5. Wrap the jars of jam with something warm, placing them upside down on the lid. Let them stand there until they cool completely.

Chocolate jam from plums for the winter

Plum jam with chocolate can easily compete with widely advertised chocolate spreads like Nutella and others like it. And homemade sweets are undoubtedly healthier.

Strictly speaking, this is not jam, but rather a thick jam. But the name is firmly entrenched, and that’s what I call this product too. Any plum is suitable for cooking. Most often I prepare this delicacy from carrion of various dark varieties.

Ingredients

• 500 g pitted plums.
• 50 g granulated sugar;
• 50 g dark chocolate;
• 20 ml cognac (optional).

How to cook

• Wash the fruits, remove the seeds.
• Place the fruit halves in a container for making jam and place on the divider.
• Cook over medium heat first, then reduce the flame as it thickens. In total, cook for ten to twelve hours on low flame, stir occasionally, and do not allow the jam to burn.
• When the mass becomes thick enough, add chocolate, broken into pieces, pour in cognac, stir.
• Pour the jam into sterilized jars, twist, turn over, and wrap. Leave it like this until the pieces have cooled down.

Recipe for plum jam in chocolate with nuts for the winter

Please watch an interesting video on how to make chocolate jam from plums and nuts for the winter. This recipe uses good quality cocoa to give the jam a chocolate flavor.

Plum and grape jam for the winter - my signature recipe

I usually make this jam from the latest plums and black grapes of the Moldova variety. This jam goes great with goat’s milk cheeses.

Pieces of cheese, nuts and berries from the jam should be pinned onto toothpicks and lightly dipped in the remaining syrup. In therapeutic doses it is very useful for moral, mental and physical health

Ingredients

• 500 g pitted plums;
• 500 g dark seedless grapes;
• 500 g granulated sugar;
• 125 ml water.

How to cook

• Remove seeds from cleanly washed plums.
• Wash the grape bunches, pick the berries, cut them in half, and remove the seeds with the tip of a small knife.
• Place the prepared raw materials in a container for making jam, pour in syrup made from water and sugar.
• Cook for twenty minutes on low heat. Let rest for ten to twelve hours.
• Cook for forty-five minutes, pour into sterilized half-liter jars while boiling. Twist and cool as usual.

An unusual way to make jam is in the oven. It is a good help when there is a plum, but there is no time. Jam can be made from pitted and pitted plums.

Ingredients

• 500 g pitted plums or 600 g with pits;
• 200 g sugar;
• a quarter glass of water;
• half an anise star, a piece of cinnamon.

How to cook

1. Remove the seeds from clean, sorted fruits. Or just prick the pitted plums with a fork.
2. Place the fruits in a baking dish, sprinkle with sugar and add spices.
3. Place in the oven at 150°C. Cook for ninety minutes, stirring occasionally.
4. Pack the jam and roll it up.

My comments

Plum jam cooked in this way does not have a very thick consistency. The fruits can be used for baking, and the syrup can be used for cooking dried fruit compote, as a sauce for ice cream, puddings, and soufflés.

Plum jam with red wine for the winter

Sometimes I get carried away by waves of culinary creativity. Then something very original appears. This is plum jam with dry red wine.

If you suddenly have guests, treat them to Camembert or Brie cheese with plum jam and red wine. This will be enough to become known as a culinary wizard.

Ingredients

• 100 g plums (net);
• 100 g sugar;
• 50 ml dry red wine.

How to cook

1. Make syrup from sugar and wine.
2. Place the pitted plum halves into the boiling syrup.
3. Cook on low flame for five minutes. Cool completely.
4. Repeat the operation three to four times. During the last cooking process, bring the jam to readiness. A drop of syrup on a saucer holds its shape and does not spread.

A fairly gentle method of making jam. I rarely use it, but I am often asked how to make jam from plums and other fruits with gelatin. I am providing the recipe - I hope that it will be useful to someone.

Ingredients

• 100 g plums (net);
• 50 g sugar;
• 20 ml water;
• 4 g gelatin.

How to cook

1. Remove the pits from clean plums.
2. Mix granulated sugar with gelatin, sprinkle with plum mixture.
3. Let it sit for eight to twelve hours.
4. Pour in water and bring the mixture to a boil over low heat.
5. Cook for seven to eight minutes, pour into sterilized dry jars, screw on the lids, turn over, cover with warm blankets for self-sterilization.

My comments

• This jam can be cooked with a natural sweetener - stevia.
• For 100 g of plums, take 1.5 tablets of stevia, crush, mix with raw materials. Then cook in the same way as indicated above.

Dear readers of Irina Zaitseva’s blog! I will be glad if my homemade recipes are useful to you. Experiment by adding various spices to plum jam. Plum loves cinnamon, cloves, allspice and bitter pepper, anise, star anise, lemon and orange zest. Instead of water, use apple or any other fruit or berry juice to make syrup.

If you have any questions, I will be happy to answer them in the comments. I wish you soulful winter tea parties with your loved ones and loved ones.

Health, love, luck and peace of mind to all of you, dear readers. With wishes of all the best, Irina Rybchanskaya, author of the blog Essay by a Culinary Amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our “Culinary Study” section. You can go to the category by clicking on the button below.

Delicious recipes for the whole family

What is there for the soul today? The immortal kinship of two souls is beyond time and space. Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

See also

Clafoutis - recipes for the famous French pie

In the first recipe, preference is given to the Vengerka plum; many housewives love to use this variety for canning. Do you know why?

A representative of this variety is not only tasty and very aromatic, it is very easy to remove the seed from it, which is very important when making seedless plum jam. Hungarian can be used not only for making jam or marmalade, it can be salted, dried, dried, pickled, boiled juice, etc.

So, plums for making jam must be ripe and even a little overripe, just a little, the main thing is that they are without wormholes.

You should also take into account that plum dessert for the winter can be prepared not only with the addition of sugar, plum jam can be cooked with the addition of honey, alcohol, chocolate, cocoa, in any case it will turn out very tasty.

I would also like to remember the light white coating on the fruit; it will not be removed with cold or warm water. Therefore, we advise you to immerse the plums in small batches in hot water for literally 15 - 20 seconds, then immediately rinse them in cold water. This will help remove the white waxy residue.

Well, now let’s move on directly to the recipes themselves, and let’s start with plum jam with pits. Gloria Nikolina made this preparation from Hungarian for the winter.

Plum jam from whole plums with pits

The ingredients are given for approximately 1 jar of 0.7 liters, which is convenient for calculation. The yield depends on the degree of boiling.

• Plums (Hungarian variety) – 0.7 kg,
• Granulated sugar – 0.5 kg,
• Water (hot) – 150 ml.

How to make plum jam

As always, you should rinse the plums before cooking. Then lightly prick them with a fork or knife.
Place the prepared berries in a deep container, preferably a non-stick pan. Pour granulated sugar into the plums, mix gently and leave to steep for 1 hour.

We will cook jam with seeds in three stages.

After an hour, pour hot water into the pan with the berries and place the pan on the fire. Bring the berries to a boil and reduce the heat to low. Simmer the plums in syrup over low heat for another 10 minutes. Then remove the pan from the heat and leave to cool. During this time, they will absorb the required amount of sugar syrup and become sweeter.
After the jam has cooled completely, put it back on the fire and bring to a boil, turn off the heat and cool the sweet dessert again.

For the last third time, put the plum jam on the fire and boil. Let the jam simmer for 8 - 10 minutes.
It is best to sterilize canning jars. Place the jam in the prepared container and close with lids (screw or turnkey). Leave to cool at room temperature, turning them upside down, without additional wrapping. Then store your homemade jam in a cool place.

Plum jam with mint and cinnamon

Jam made from seedless plums cooks quickly and has a spicy, unusual taste due to the addition of cinnamon and mint. This plum jam can be perfectly stored for up to 2 years at room temperature. Plums from jam can be used for fillings in baked pies, and syrup can be used as a gravy for pancakes and cheesecakes.

recipe for plum jam with cinnamon and mint

• plum (weight without seeds) - 500 g,
• sugar - 450 g,
• cinnamon - 1 stick,
• mint (can be dried) - 2 sprigs.

Remove the pits from the plums and cut into 4 parts.

Add sugar and leave for 2 hours.

Add mint and cinnamon, bring to a boil, cool. Remove mint and cinnamon.

Drain the fruit in a colander.

Boil the syrup for 7-10 minutes.
Add plums and bring to a boil.
Place in sterile jars and roll up.

Plum jam slices

Ingredients for making pitted plum jam:

• Plums (Hungarian) – 1 kg,
• Granulated sugar 700 – 900 grams,
• Citric acid – ½ teaspoon (optional).

Cooking recipe

Rinse the plums and lightly cut each berry around the entire circumference, then turn it a little and divide it into two parts. In this case, all the halves will be neat, but you can separate the plums with your hands without using a knife, in which case the edges will be torn. It's up to you to decide which method is best for you.

Pour granulated sugar over the prepared plums and leave for 2 - 3 hours, stirring occasionally so that the juice released from the plums mixes with the sugar.

Place the pan with the plums and sugar on the fire and bring to a boil. Stirring, cook for another 20 minutes over low heat.

Remove the jam from the heat and leave to cool for 3 to 4 hours. Then put it back on the fire and bring to a boil. Cool the plum dessert again and boil the jam again for the third time. When you cook the jam for the third and last time, add citric acid. This item is at your discretion; you can do without the lemon.
Pour the hot jam into sterilized jars and seal with boiled lids.

To make your plum preparation even more unusual and tastier, we recommend adding peeled walnuts to the jam when cooking. Unusual and very tasty!

Since childhood I have loved jam. What delicious jams does my mother make to please us! One of these delicacies is aromatic red plum jam.

In general, any raw material can be used for plum jam. Both yellow and blue plums can be used to prepare it. It is the variety of plum that determines what the jam will be, slices or whole fruits with seeds.

If yellow or purple plums, as well as damsons, are easily divided into slices and the stone pops out of them well, then such large red plums are not very willing to part with the seeds.

So, in order not to damage the juicy pulp, my mother makes plum jam from whole fruits, and we, children and grandchildren, gather at the table and eat it instead of sweets with tea.

How to make jam from whole plums

When making whole plum jam, sometimes you start with blanching. We will omit this point, just pierce each whole plum with a toothpick.

In general, such jam can be called lazy. No time is wasted on painstakingly cutting plums into slices.

Do not consider the following advice a deviation from the recipe. It happens that you buy a bag of beautiful plums, nectarines or peaches in the supermarket. They’re just beautiful, but they taste like… you can’t even find the words. This recipe will help correct the situation.

The ratio of products in the recipe is given for 1 kg of plums; the proportions can be easily changed upward.

Plum jam is my favorite since childhood. It is very aromatic, with a pleasant sourness. I suggest you don’t put it off and make plum jam today. I will write 6 recipes, using which you will get a very tasty preparation for the winter. From plums you can make jam with or without seeds, make thick jam or a royal dessert - plums in chocolate.

Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam and get a new variation on a familiar theme. You can also add nuts to the jam 5 minutes before it is ready - almonds, hazelnuts, walnuts.

Don’t forget, like any other preserved food, hot jam should be placed in sterilized jars and sealed with sterilized lids. It is imperative to remove the foam from the jam! It is because of foam or poorly sterilized jars that jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you add little sugar, store it in the cold.

Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year of manufacture of the can - it should not be older than 5 years. Otherwise, there is a big risk that the bank will burst.

Plum jam with chocolate or cocoa is very popular. And for good reason. Because this is a very tasty dessert that you spread on bread and enjoy. And the base of this dessert is natural - plum.

Ingredients:

• plums - 1 kg
• sugar - 600 gr.
• water - 300 ml
• cocoa powder - 50 gr.
• dark chocolate without additives - 100 gr.
• butter - 50 gr.
• orange - 1 pc. (only the zest will be needed)

Plum jam with chocolate - preparation:

1.Take a kilogram of plums along with the pit. Wash them and cut them into 4 parts, remove the pit.

2.Pour water into a saucepan and add sugar. Let the syrup boil. When the mixture boils, the sugar has completely dissolved, pour the boiling syrup over the prepared fruits and leave to steep for 15 minutes.

4. After five minutes of cooking, add butter, cut into pieces, and chocolate, broken into squares, to the plum. Sift the cocoa through a sieve so that it does not form lumps in the jam. Remove the zest from the orange (the thin top orange layer) and also add it to the dessert. Mix everything well so that the butter and chocolate melt and the cocoa dissolves well. Cook the jam for another 3-5 minutes. The skin of the plums should wrinkle, and the fruit itself should become soft, but not falling apart.

5. Pour the finished chocolate plum jam into sterilized jars and immediately screw on the lids. This delicious dessert is ready. Be careful, don’t eat it right away, leave it for the winter.

Finger-licking plum jam with cocoa and vanilla

In the previous recipe, I wrote how to make the “plum in chocolate” dessert. In it, the pieces of plums remained intact and floated in the chocolate sauce. In this recipe, the jam is given a homogeneous structure, like jam. Accordingly, it can be spread on bread instead of store-bought sweet paste. It turns out very tasty. There is also no butter or chocolate in this recipe, only cocoa is additionally used.

Ingredients:

• plums - 1 kg (peeled)
• sugar - 500 gr.
• cocoa powder - 70 gr.
• vanilla sugar - 10 gr. (optional)

Cooking method:

1. Wash the plums, cut them into halves and remove the pits. Place plums in a pan, weigh them (weigh the pan first) and add sugar in a 2:1 ratio. Also add cocoa and vanilla sugar if using. Stir.

The amount of sugar may vary depending on the sweetness of the plums.

2.Put Nutella on low heat and, stirring constantly, bring to a boil. The plum will gradually begin to release juice and the sugar will dissolve. If you do not stir the jam for the first 5-7 minutes, the sugar will not dissolve, but will caramelize and the jam will burn. Therefore, do not go anywhere and stir until it boils.

3.After boiling, cook the jam for 15 minutes. During this time, sugar and cocoa will completely dissolve, the plum will soften, and the syrup will thicken.

3.Remove the jam from the heat and puree it using a blender.

4.Put the resulting mass on low heat and simmer until thick. The cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate), and on the number of drains. This may take 20 minutes or 1 hour. The readiness of the jam is checked on an ice saucer. Place the saucer in the freezer in advance and let it cool well. Drop a little jam onto a cold saucer and swirl. If the plum does not flow and retains its shape, then the dessert is ready.

To speed up the process, take dishes with the largest possible diameter. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.

5. While hot, pour the plum-chocolate jam into sterilized jars and seal with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.

When the jam cools, it will become even thicker.

The most delicious recipe for plum jam with oranges and nuts

This is an unusual plum jam, as the title suggests. It turns out very aromatic and tasty, a royal dessert.

Ingredients:

• plums - 1.5 kg
• sugar - 1 kg
• orange - 2 pcs.
• walnuts - 1 tbsp.
• vanilla sugar - 15 gr.

Cooking method:

1. This jam will not be whole pieces, but will have a homogeneous jam-like consistency so that the plums and oranges mix well. Chop the walnuts with a knife so that there are small pieces. You shouldn’t crush it too much; you should feel the nuts. Wash the plums, cut them in half and remove the pit. Oranges need to be thoroughly washed with a brush to remove what is smeared on them for longer storage.

2. Cut the oranges into 4-6 parts and pass through a meat grinder along with the peel. Also grind the plums with a meat grinder.

3. To cook this jam, you definitely need a pan with a thick bottom, otherwise the dessert may burn. Pour plums and oranges into a saucepan, add sugar and vanilla sugar and mix well. Place over medium heat, cover and bring to a boil. Then reduce the heat to low and cook the jam for 45 minutes. During this time, the sweetness will become a beautiful burgundy color.

During cooking, plum jam needs to be stirred from time to time. Cook covered to avoid splattering.

3.After 45 minutes, add chopped nuts to the jam, stir and continue cooking for another 20 minutes. At this point the jam will be ready, all that remains is to preserve it in jars.

You can optionally add cinnamon (instead of vanilla), ginger, raisins, and almonds to this jam. Additives are all made according to taste and desire.

4.When the jam is cooked, place it in sterilized jars and seal with sterile lids. Turn the jars over and cover with a towel. Let the jam cool, then put it in a dark and dry place.

Plum jam with pits in thick syrup - a simple recipe

In this jam, the plums remain intact, not falling apart, not cracked. The bones are not removed. To ensure that the plums are well soaked in syrup, and the syrup itself is thick, the jam is cooked in several batches, over more than one day. But the result will be gorgeous: both the appearance of the dessert and the taste will delight you.

Ingredients:

• plums - 1 kg
• sugar - 800 gr
• water - 400 ml

Plum jam - how to make it:

1. Wash the plums and pierce them in two or three places with a fork. This is necessary so that the skin does not crack during cooking, the juice comes out easily, and the syrup goes into the fruit.

2.Make the syrup. To do this, boil water and add sugar to the boiling water. Stirring again, bring to a boil. The sugar should all dissolve. Boil the syrup for 3 minutes, then carefully add whole plums into it. Wait until it boils and turn it off immediately. Let the jam sit for about 4-5 hours so that the plums are saturated with syrup.

Do not leave the jam for more than 6 hours the first time. The plums are still raw, so the sweetness may turn sour.

3.Put the jam on the stove a second time. Bring to a boil and cook for 5 minutes. Set aside again and let it brew for several hours. Or wait until it cools completely. For the third time, cook the jam for 5-7 minutes after boiling. Check for doneness. To do this, drop the syrup on a saucer; it should not spread, the drop will hold its shape.

If your jam turns out to be too liquid, you can leave it to cool and cook it a fourth time for another 5 minutes.

4.Immediately after cooking, the boiling jam should be poured into sterilized jars and hermetically sealed with lids. Turn over and let cool. We just have to wait until winter to devour this deliciousness.

Candied plum jam according to an old recipe

This jam is not made in the usual way. The plum retains its shape, the pieces remain dense, and the syrup is quite thick. This happens because the syrup is boiled separately. Read the step-by-step recipe and simply repeat.

Ingredients:

• plums - 900 gr. (weight without pits)
• sugar - 900 gr.
• water - 300 ml

Cooking method:

1.Rinse the plums well, cut in half and remove the pits. Place fruit halves in a bowl. Weigh the peeled plums and take the same amount of sugar. You need to make syrup from sugar. Pour water into a saucepan and add sugar. Just do it in this order: first water, then sugar. Place the syrup on the heat, stirring occasionally, bring to a boil and cook for 1 minute.

2. Turn off the gas under the syrup and pour the peeled plum into it. Shake the pan to mix the plums and syrup. Cover with a lid and leave for 1 day.

3.The next day, remove the plum from the syrup with a slotted spoon. Boil the syrup again, turn off the heat and immediately add the fruits to it. Cover the plum jam with a lid and leave for 12 hours.

4.After 12 hours, remove the plum again, bring the syrup to a boil and put the fruit in it. Turn off the heat and leave the plum to soak in the syrup for 6 hours.

5.After 6 hours, remove the plums with a slotted spoon and place on a sieve. Boil the syrup over high heat, then turn the heat to minimum and boil the syrup for 10 minutes. Next, add the plum to the syrup and bring the jam to a boil. There is no need to increase the heat! The plum should boil over low heat.

6.When the jam boils, it must be placed in sterilized jars and closed with lids, which must be kept in boiling water until preservation.

7. Turn the jars over and check that the lid is screwed on tightly. Let the jam cool and you can store it. The plums in this jam are not softened, dense, and the ruby ​​syrup is transparent.

Thick plum jam without gelatin

The jam will have an almost uniform structure. Since the plums are processed through a meat grinder, small pieces of fruit may occur. Jam is thicker in structure than preserves because it takes longer to boil.

Ingredients:

• plums - 1 kg (weight without pits)
• sugar - 800 gr.

How to make plum jam:

1. Wash the plums and remove pits. This can be done in any convenient way, since there is no need to save beautiful pieces of fruit.

2.Pass the plums through a meat grinder. Add sugar to the resulting mass and stir. Cover the “raw” jam with a lid and leave for 2-3 hours so that the sugar dissolves in the juice.

3.Put the plum puree on the fire and bring to a boil, stirring. Remove all foam that appears on the surface. After boiling, turn the heat to low and cook for 20 minutes.

4.Turn off the heat and let the jam cool completely. This may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and cool again. And for the third time, boil the jam for 20 minutes.

4.Pour the hot jam into sterilized jars and screw on the lids. Let the sweets cool in this form and store them in storage.

I really love plum jam. I think you too. And according to these recipes you will get a very tasty delicacy, aromatic, with a beautiful rich color. Cook and live sweetly! And also don’t forget to pickle the cucumbers for the winter so that you can crunch them to your heart’s content later.