Seedless plum jam is a simple recipe for the winter. Plum jam - how to cook plum jam (simple recipes)

Step-by-step recipes for making plum jam for the winter with spices, nuts and cocoa

2018-07-28 Rida Khasanova

Grade
prescription

5799

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

63 gr.

254 kcal.

Option 1: Classic Plum Jam Recipe for the Winter

Everyone knows the beneficial properties of plums - it helps strengthen blood vessels, helps in the fight against anemia and normalizes blood pressure. To benefit not only in the summer season, but all year round, you can cook delicious jam from plums.

Plum jam is very thick, with a rich aroma. it can be boiled in slices or as a sweet puree, add other fruits or nuts. Such a preparation can become not only a dessert for tea, but also a filling for sweet pies or buns.

Ingredients:

kilogram of ripe plums.
one and a half kilograms of granulated sugar.

Step-by-step recipe for plum jam for the winter

Put the plums in a bowl of cold water and wash thoroughly. Remove fruits with spoiled sides, remove leaves and tails.

Cut each plum in half and remove the pits. Cut large plums into 4 slices.

Transfer the pieces of plums to a saucepan or an enamel basin, pour sugar and leave until the juice begins to stand out from the fruits.

Put the saucepan on the stove, turn on the heat and bring the sweet mass to a boil. Switch off the stove after 5 minutes.

Let the plums cool and turn on the fire again. As soon as they boil, immediately remove from the stove and let cool again.

For the third time, boil the plums for 5 minutes.

Rinse small glass jars thoroughly and rinse with clean water. Transfer the hot plums in sugar to jars and immediately tighten them tightly with metal lids.

Allow the jam to cool at room temperature and store in a dry, cool cellar for storage until winter. Serve with pancakes, pancakes or just as a dessert for tea.

Option 2: A quick recipe for plum jam for the winter

Many housewives tend to make more preparations from berries and fruits in the summer in order to enrich their winter diet with vitamins. But if the jam is kept on the stove for a long time, almost all the useful substances from the fruit disappear. You can avoid this if you make jam under the code name "Five Minute", when cooking takes no more than 5 minutes.

Ingredients:

kilogram of plums;
kilogram of granulated sugar.

How to quickly make jam from plums for the winter

Rinse the plum thoroughly, remove the cuttings and leaves. Cut the fruit into halves or quarters if the plums are very large. Remove bones.

Put the plums in an enamel pan, pour sugar on top, mix well.

Turn on a small fire and cook the plums, stirring constantly with a spatula so that the jam does not burn to the bottom of the pan. Bring to a boil and keep in this state for about 5 minutes.

Sterilize jars and lids in advance, scald with hot steam. As soon as the jam is ready, immediately spread it into jars, and cork with lids using a seaming machine.

Turn jars upside down, wrap in a warm towel. Leave the jam like this until it cools down.

Return the chilled jam to its normal position and store it in the basement.

Option 3: Plum jam with spices for the winter

If you add spices to plum jam, you get a very fragrant dessert that can surprise all guests with its unexpected, amazing taste. This jam goes especially well with herbal tea and will help keep you warm on cold winter evenings.

Ingredients:

12 dried cloves;
2.5 kg. ripe plums;
2.5 cinnamon sticks;
2.5 kg. granulated sugar.

How to cook

Pour cold water into a bowl. Pour plums into it and leave for 8-10 minutes. Then drain the water, and rinse the plums a couple of times with running water, thoroughly washing each fruit.

Cut the plums in half, remove the pits. With a sharp knife, remove the skin if the plums are blue, and you can leave it on yellow fruits - this variety has a soft skin, and this will not affect the taste of the jam.

Cut the peeled plum into four slices, put in a saucepan and pour sugar. Leave for about an hour for the juice to stand out.

Put on the smallest fire, do not cover with a lid. Cook for about an hour, stirring occasionally with a spatula. Remove from stove, leave overnight.

After 12 hours, add cinnamon and cloves to the jam, put on fire again and cook for half an hour. Remove any foam that forms immediately.

Remove spices from jam, otherwise they will give too strong aroma and spoil the taste.

Rinse the jars thoroughly, rinse and steam from the inside. Pour the jam, filling the containers to the very top and tightly tighten the lids.

Turn jam jars upside down, wrap in a warm blanket or towel and leave until it cools.

Put the cooled plum jam in the cellar, and in winter enjoy a fragrant, delicate dessert.

Option 4: Plum jam with cocoa for the winter

Ordinary jam almost never surprises anyone, but chocolate jam is rarely tried. According to this recipe, plum jam turns out to be completely unusual in taste, fragrant and healthy. Especially it will appeal to those who cannot imagine their life without chocolate.

Ingredients:

15 tablespoons of cocoa powder;
one and a half kilograms of sugar;
4.5 kg. ripe plums.

Step by step recipe

Fold the plums in a large basin, pour cold water and let stand for 10-15 minutes. Then change the water and wash each fruit thoroughly with your hands.

Cut the plums into 2 halves and remove the pits. If the peel is very dense, then it must be removed.

Pour enough water into a wide pot to cover the bottom. Pour plums into it, close the lid and put on medium heat. When the water begins to boil, reduce the power of the fire to the very minimum and cook for about half an hour.

When the plum becomes soft and releases juice, turn off the stove and let the fruit cool.

Using an immersion blender, puree the plums. Or rub it by hand through a colander with large holes. By the way, this method will allow you to quickly separate the skin.

Add to plum puree 500-600 gr. granulated sugar, mix well and put on fire again. Bring to a boil, reduce the power of the stove and simmer for 30 minutes, stirring frequently.

Add remaining sugar and cocoa powder and stir. Taste and add more sugar if needed. Cook for 20 minutes over low heat.

Wash small glass jars well and sterilize in any convenient way. Then pour still hot jam over them and hermetically cork with metal lids using a special key.

Cool the jam at room temperature and store in the cellar until the onset of cold weather.

Option 5: Plum jam with nuts for the winter

To cook an unusual treat from plums and nuts, you will need to take strong, early varieties of fruits, otherwise they will boil too much and you will get not jam, but plum-nut paste. Walnuts are best to choose, but hazelnuts and almonds are also suitable - to the taste of everyone.

Ingredients:

two kilograms of plums;
one and a half kilograms of sugar;
400 gr. walnuts;
a couple of cinnamon sticks;
glass of water.

How to cook

Wash the plum thoroughly in running water, remove dry cuttings and leaves. Cut each fruit into halves, remove the seeds.

Divide the peeled walnut into quarters, lightly dry in a dry frying pan.

Combine plums and nuts in a saucepan, pour water and pour sugar. Add cinnamon and place saucepan over moderate heat.

When the mass begins to boil, reduce the power of the fire to the smallest and cook for another 20 minutes, immediately removing the foam that appears. Plums should soften, but not boil into a shapeless mass.

Turn off the stove, remove the cinnamon sticks from the jam, otherwise they will add bitterness.

Rinse the jars with soda solution, rinse well and sterilize over hot steam along with the lids.

Arrange the jam in jars, filling them to the very top. Seal tightly with lids using a special key. Turn upside down and wrap in a warm towel. When the jam has cooled, store it in the cellar.

Plum jam with nuts can be served as a dessert for the holiday: pour into bowls, and top with a pile of whipped cream.

Enjoy your meal!

Plum is a fairly common fruit, so among the winter preparations there must be at least one plum jam. The delicacy is very healthy and also very tasty and fragrant. In order to have something to treat guests in winter, you can make jam according to one of the proposed recipes.

Plum jam five minutes

The simplest and least time-consuming preparation is five-minute plum jam. For it you will need the following ingredients:

Plums - 2 kg;
Vanilla - 1 sachet of sugar (10 g);
Sugar - 1 kg.

It is recommended to take fruits that are not quite ripe, so that jam is obtained, and the plum does not boil soft, forming jam. In running water, we thoroughly wash the prepared plums and, having cleaned them of leaves and small litter, we remove them from each stalk. Then, cutting the fruit in half, remove the seeds with a knife.

Peeled plums are covered with ordinary sugar and left overnight. During this time, the plums will become firmer and release the right amount of juice. The next day, the container with plums can be put on the stove and brought to a boil, turning on a strong fire. After that, cook the fruit in sugar and its own juice for 5 minutes over low heat.

After the time has elapsed, remove the pan from the stove and cool the jam. When the temperature of the delicacy has reached room level, we again send the container to the fire. But now just bring it to a boil and turn it off. Immediately, hot jam is distributed into jars that have been washed and sterilized in advance. We store rolled blanks in the basement or refrigerator.

Plum jam transparent

You can make delicious jam from plum slices. In this case, the delicacy will be quite transparent. To enjoy the wonderful taste and beneficial effect of the fruit on the gastrointestinal tract, you need to take the following products:

Sugar - 1 kg;
Plums - 1 kg;
Water - 0.5 tbsp.

We prepare transparent jam in slices: we sort the plums, setting aside too soft and overripe fruits. For this recipe, you need strong, dense fruits so that the slices come out whole. We wash the selected fruits well under running water, as they will be cooked in the peel. Next, we clean the fruits from the stones, so that this stage goes easily and quickly, it is recommended to take the Hungarian plum variety. Now it remains only to cut the plums into slices.

Fill the plums in a saucepan with water, and send sugar there. Please note that if the plum is sour, then it is allowed to increase the amount of granulated sugar up to 1.3 kg. So, having combined all the ingredients, we set aside them so that they let the juice flow for several hours. While you can, for example, prepare jars - rinse them thoroughly, hold them over steam or ignite.

Then we send the pan with food to the stove, after boiling, we cook everything for about 40 minutes. We check for readiness in the usual way - dropping jam on a saucer. If it doesn't spread, then it's done. We fill the jars to the top with the finished delicacy and roll them up. The jam is ready, enjoy your tea party!

Plum jam with gelatin

In another way, this recipe is also called plums in gelatin. And indeed, in finished form, the fruit seems to be in jelly. The delicacy comes out original, but no less tasty. To prepare it, we take:

Plums - 1 kg;
Gelatin - 30 g;
Sugar - 2 tbsp.

As in previous recipes, for jam from plums with gelatin, it is advisable to take dense fruits, even slightly unripe ones. Cut the washed and sorted plums in half. Remove the seeds from each and cut the fruit into slices. Although you can leave the halves. We take an enamel bowl and sprinkle the plums in it with sugar mixed with instant gelatin. Ideally, of course, for each half of the plum, there is 1 tablespoon of sugar.

In this form, you can leave the plums overnight, or if you cook in the morning, then until the evening, and then continue cooking. During this time, the juice from the fruit will stand out. Place the saucepan on the stove and bring to a boil over medium heat. You do not need to cook the products, the time until they boil is enough. We distribute the finished jam in sterile jars and roll up.

To cool the seamings, wrap them upside down in a blanket for about a day. Then you can send for storage in the cellar. Please note that before using, it is worth holding a jar of goodies in the refrigerator for a while so that it freezes. Happy tea!

Yellow Plum Jam with Orange

Cherry plum will be used in the role of yellow plum in this recipe. This variety must be purchased or harvested in time, as its season is very short. In order to make both the color and the taste of the delicacy even brighter, the plum can be diluted with an orange. So, for jam we take:

Ripe cherry plum - 1.5 kg;
Orange - 0.5 kg;
Sugar - 1.5 kg.

For orange jam and yellow plums, you need to select the most whole fruits so that there is no damage or rot. This is necessary to keep the jam as long as possible. Next, the sorted fruits are washed and dried. Ready plums get rid of the pits. Now it's time to prepare the oranges. We also wash them well, even with soap, after which they need to be scalded with boiling water.

Prepared oranges are cut directly in the peel into pieces, removing the seeds. Then we send the fruit to a meat grinder or grind it with a blender. Now mix orange puree with cherry plum and pour into an enamel pan. Sprinkle them with sugar and set aside for half an hour. During this time, the fruit juice will dissolve the sugar crystals, and at the same time more juice will stand out. This is necessary so that the jam does not burn.

After the time has elapsed, put the pan on the stove and turn on the medium heat. When the mass boils, reduce the heat to a minimum and boil for a few more minutes until the treats are ready. During cooking, periodically you need to stir the jam and remove the foam.

Ready jam can be laid out in sterile clean jars and rolled up. Turning over the containers with jam, wrap them in a blanket for about a day. After cooling, the jam is sent for storage in a cool dark place, for example, in a cellar.

Blackthorn plum jam

This plum variety is very sweet, so fragrant jam must be made from it without fail. It goes well with just tea, and with cake and cookies. To prepare it you need:

Plum - 6 kg;
4 kg of sugar.

We wash the blackthorn well and sort it out. After that, we remove the seeds from the fruit and transfer the finished fruits to an enameled pan. Sprinkle the plums with granulated sugar on top and set aside the pan to form the juice from the plums. It is recommended to leave them overnight.

For harvesting, you also need to prepare containers - sterilize the jars. The next day, put the saucepan with plums that have started juice on the stove, turning on medium heat. When the mass boils, reduce the flame to a minimum. We simmer the jam for about an hour, after which, bringing it to a boil, put it in jars and roll it up. After complete cooling, we remove the blanks in the cellar.

Cherry plum and plum jam

Cherry plum is quite sour fruit, so you will need a lot of sugar. And star anise can give some zest to jam. So, for cherry plum and plum jam, you need the following products:

Plum - 1 kg;
Cherry plum - 1 kg;
Water - 2 tbsp. 200 g each;
Sugar - 4 kg;
2 pcs. star anise.

Wash the fruits and cut in half. Next, turning the halves of each fruit, carefully separate from each other. It is so easy to get rid of the bones and leave the halves intact. To simplify the procedure, it is recommended to take initially ripe fruits. We transfer the finished fruits to the pan.

Next, cook the syrup separately. To do this, mix sugar with star anise and water in a saucepan and send them to the stove. The finished syrup should not contain undissolved sugar and should be clear. Pour our fruits with boiling syrup and mix the contents of the pan well.

In this form, plums are infused for about 3 hours. Next, put the pan back on the fire and bring to a boil, stirring occasionally. After boiling, the jam should cook for about an hour. In the meantime, it is cooked, you can sterilize jars for blanks.

We distribute the finished treat while still hot in containers and roll it tightly. Please note that before closing the jars, you need to remove the star anise from the jam, since its role in the play is over. Happy tea!

Seedless plum jam in a slow cooker

Of course, it is easier to entrust half the work to kitchen assistants. It's so easy and quick to cook pitted plum jam in a slow cooker. To do this, we take the following products:

Plums - 1 kg (this is already pitted);
Sugar - 0.5 kg.

Wash the plums and cut into halves. Now it is easier to get rid of the bones. When the plums are ready, we weigh them so that there is the right amount of fruit. We also measure sugar. Pour both ingredients into a mixing bowl and mix well. Let them stand like this for about 15 minutes. During this time, the sand will melt a little, and the plum will release juice. After that, close the lid of the device and set it to 40 minutes in the extinguishing mode.

When half the time has passed, you need to open the lid and mix the contents. At this stage, you can just check how sugar has dissolved. When all the cooking time has expired, the delicacy can be distributed among the prepared jars. We send the blanks to spend the winter in the cellar, and in due time we enjoy the amazing taste of such a simple delicacy. Happy tea!

Yellow plum jam five minutes

Yellow varieties of plums will not only add a special taste to the jam, but the color of the delicacy will be chic. It is very similar to honey. To prepare five-minute solar jam, you will need:

Yellow plum - 1 kg;
0.5-0.8 kg of sugar.

We wash the fruits well and clean not only from the seeds, but also from the peel. This procedure is not as complicated as it might seem. Transfer the finished plum “fillet” to a saucepan and add sugar for cooking. After mixing everything, put on the stove. Cook over low heat, stirring constantly, until all the sugar crystals have dissolved - after boiling for about 5 minutes.

Even hot, but already ready-made delicacy is laid out in jars and twisted. Then, as usual, we wrap it up, wait until the workpiece cools down, and put it in the cellar. Fragrant jam has an amazing color and taste. In this case, the plum will remain in pieces and retain all its vitamins. Due to the fact that there is no peel, this jam just melts in your mouth. Happy tea!

Gooseberry jam with plum

Plum goes well with other products. For example, an excellent taste is obtained when preparing plum jam with the addition of gooseberries. To do this, we take products in the following proportions:

Plum - 0.5 kg;
Gooseberries - 0.5 kg;
0.7 kg of sugar;
Water - 100 ml.

For gooseberry jam with plums, we sort out all the berries, peel them from the leaves and stalks, and also remove the pits from the plums. We wash everything and divide in half. We put half of the products in a saucepan and pour water into it. Having sent a container with berries and plums to the fire, we wait until they boil. After that, cover with a lid and cook for 20 minutes until the berries become soft.

We turn the slightly cooled berries in a meat grinder or blender, if you want uniformity and cook again on the stove for about 5 minutes, not forgetting to stir. Then pour in a little sugar, again stirring the mass, and the second half of the plums and gooseberries. Cook until the mass begins to gel. Pour hot jam into jars and seal. Store treats in a cool place. Enjoy your meal!

Siberian plum jam

Siberian plum is somewhat reminiscent of cherry plum, but only in taste it is not so sour. In addition, the fruits are quite dense and it is difficult to get the bones out of them. But they make an amazing tasting jam. To prepare it, you need to prepare:

1 kg plums;
Water - 1 tbsp.;
1 kg of sugar.

After washing and sorting the plums, each one needs to be pricked several times with a toothpick. Next, cook the syrup. Pour sugar in a saucepan with water, send it to the stove. While stirring, wait until the granulated sugar disperses. When the syrup boils, remove it from the heat. Pour this syrup over our plum and leave it for a day.

On the second day, the plum syrup is drained into a separate container and boiled. After that, we fill them with fruits for the second time and cook together for about 1.5 hours. The finished jam will turn out quite thick, with pulp and a special aroma. At the same time, the berries practically dissolve, and the presence of seeds does not interfere at all, they are clearly visible and easy to get.

The finished delicacy can be laid out in sterilized jars and put away in the cellar until better times. Happy tea!

Plum jam Alyonushka

This variety of fruit pleases with large yields and fruit sizes. The usefulness of the plum lies in its help with headaches and the fight against beriberi, which is so important in the winter. So, to make jam from this plum variety, you need to take:

1 kg plums;
Sugar - 1.2 kg.

Washed plums are cut into two halves and stones are removed from them. In a container for jam, we fall asleep plums with sugar and leave aside for half an hour. Then we put the pan (bowl, basin) on the stove and boil over low heat. In this case, you need to stir the mass all the time with a wooden spatula.

At the same time, you can do the sterilization of cans for harvesting. Boil the lids too. When the jam on the stove begins to boil, boil it for 10 minutes and remove from heat. We put the cooled delicacy on the stove again and boil again. As soon as it boils, the jam is ready. You can distribute it among ready-made banks and cork.

Jam from unripe plums

It is impossible for all harvested fruits to be equally ripe. But do not throw out green plums. If you do not need to eat them raw, then they will make excellent jam. For such a jam from unripe plums, we take fruits and other products in the following proportions:

Plums - 400 g;
2 tbsp. water;
4 tbsp. Sahara.

Late varieties of plums are suitable for this recipe. We wash the prepared fruits and prick each of them with a toothpick. In the process of preparing each plum, transfer them to a pot of cold water. When all the fruits are chopped, you need to change the water and send the container to the stove. By the time the water boils, all the plums will already be floating on the surface.

Remove the saucepan from the heat and set aside. When all the fruits “drown” again, we again send them to the fire, repeating the first procedure. Only this time we throw the plums into a colander. While water is draining from the drain, you can start making syrup from half the prepared sugar and 2 glasses of water. When the water with sugar in the pan boils, remove it from the heat, cool and pour the plum syrup over.

So the fruit stands for a day (you can leave it overnight), after which the syrup is drained again. Add 1 cup of sugar to it, boil and remove from the stove. Pour the cooled syrup back into the pan with the fruits. And again we leave the jam for a day. On the third day, boil the syrup for the last time, adding the rest of the sugar and already with plums.

The third cooking includes several repeated procedures - the mass boils, is removed from the heat for a couple of minutes and mixed. So we repeat 3 times. The jam is cooked over low heat. As a result, the syrup should be covered with a thin film, and the plums themselves will no longer be sour.

Drunk plum jam

Of course, such a jam is hardly worth offering to kids, but guests for the winter holidays will surely enjoy the originality of the recipe and the special taste. To make drunk plum jam, you need to take the following:

Plum - 1 kg;
Cognac - 3 tbsp. l.;
600 g of sugar;
1 tsp cinnamon.

Preparation of plums includes washing them and cutting each fruit into two parts. Thus, it is easy to get rid of the bones. Ready plums are sprinkled with sugar and set aside for 1 hour to extract juice from the fruit. To make the jam thick, there is no water in the recipe. So, we shift the infused plums into a saucepan, mix well and put on medium heat.

We periodically check the degree of dissolution of sugar. When it is almost invisible, and enough juice has stood out, we add cinnamon. Thanks to this ingredient, the jam will acquire a special flavor. After stirring the mass, bring it to a boil. After boiling, you need to periodically remove the foam. When the foam is no longer formed, and the jam itself becomes thick enough, remove the container from the stove.

Now we pour cognac there, and it can be replaced with vodka or liquor to taste, and mix again. In this form, pour the still hot jam into clean sterile jars, cork and turn over to cool. Such jam in a dark, cool place will be stored for a very long time if gourmets have patience. Happy tea!

Yellow plum jam in a slow cooker

The easiest way to make jam is with a slow cooker. At the same time, the taste and quality of the product will not change, but a lot of time is saved. To prepare it, you will need the following:

Plums yellow - 1 kg;
1 kg of sugar.

The yellow variety of plums must be washed and sorted out. For cooking, you need whole, dense fruits without flaws. Dividing each plum into slices, remove unnecessary bones. Ready-made fruit halves are poured with sugar right in the multicooker bowl. Then the device is set to extinguishing mode. Set the time to 60 minutes.

At the same time, during the cooking process, you do not need to mix anything, the main thing is to close the multicooker with a lid. After an hour, the jam is ready! While it was being prepared, you can safely prepare the dishes for blocking the sweet billet. And then it remains only to spread the delicacy over them and close. Enjoy your meal!

Plum tree fruits go well with many spices, fruits or citrus fruits. By mixing ordinary products, the taste of plum jam can be diversified - the resulting dessert can be added to pastries or simply served with tea. Plum delicacy is a popular preparation for the winter, because this berry-fruit grows well in our climate.

How to choose and prepare a plum for harvesting for the winter

Like any other dish, plum jam has its own subtleties of preparation:

Choose only ripe plums for harvesting for the winter. They should be free of wormholes or any damage.
Before cooking, the fruits of the plum tree must be thoroughly washed, and the stalks removed. Whole berries or halves are suitable for cooking.
If whole ones are used, then before cooking they must be pierced with a needle in several places. In this case, they will not burst during heat treatment and will evenly absorb sugar syrup.
When whole small plums are boiled, it is recommended to pre-blanch them for about 3 minutes in water, the temperature of which is 70 degrees. Large fruits do not need such an action. They are simply cut in half, the bones are removed.
Fruits with a thin skin should be boiled in several bookmarks, before each of which they should be kept in sugar syrup. This is done so that the plums remain intact. You do not need to withstand cherry plum and tkemali.

What utensils do you need

To cook pitted plum jam for the winter, you will need:

pot;
plates;
knife for cutting and preparing products;
cutting board;
colander;
slow cooker, bread machine or pressure cooker (for making jam according to special recipes);
jars and lids for twisting;
soda for sterilization of containers;
a blanket (it will be needed to wrap jars with rolled up jam);
kitchen scales (to maintain the proportions of all ingredients).

How to cook seedless plum jam

There are many ways to make plum jam for the winter, which all housewives successfully use. Most make a delicacy following the classic recipe. And for those who want to try a new taste, there is good news - plum goes well with almost any product: cocoa, citrus fruits, fruits. Here it is only necessary to know how and in what order to add the ingredients to the fruits of the plum tree.

Classic recipe

To cook plum jam, you only need fruits, sugar and a little ordinary water (preferably filtered). Preparing a delicacy is simple and does not take much time:

Whole dense plums are taken, without any kind of damage.
Rinse under cold water, remove the bones.
Each piece is cut in half.
All halves are placed in a container for cooking, covered with sugar in a ratio of 1: 1. It is advisable to wait a while before putting on fire so that the plums give juice. For a rich taste, you can add a little more citric acid.
The blank is boiled for the winter for 40-50 minutes until caramelization occurs.
Glass jars are sterilized until the mass reaches readiness. Then the jam is laid out in containers and hermetically rolled up.

A simple and quick five-minute recipe

The method got its name due to the fact that it takes no more than 5 minutes to cook plums. Preparing plum jam for the winter is easy, for this you need to follow the step-by-step instructions:

We thoroughly wash the berries, remove the seeds from them, cut each one in half.
For each kilogram of fruit, add 300 g of sugar, half a liter of water and two pieces of orange to the pan.
Citruses are crushed or cut into small pieces - as you like more, but the peel must be left.
Put all the fruits and berries in a saucepan over a small fire. At the same time, the mixture should be cooked constantly in a state, as if it were about to boil.
Seedless plum jam for the winter requires constant monitoring by the hostess - you need to stir and prevent it from bubbling. Keep the mass for about 5 minutes, then remove from the stove.
We lay out the contents of the pan on the prepared jars and roll up. It is worth noting that the day before use, the container should be boiled, wiped and, wrapped in a blanket, put upside down until completely dry and cool.

Recipe with cocoa and butter

It turns out a very unusual dish for the winter, suitable for those who like to try new combinations of flavors. For cooking, you need the following set of products:

plums - 3 kg;
cocoa - 100 g;
butter - 200 g;
granulated sugar - 1.5 kg;
walnuts - 200 g.

Step by step we prepare for the winter:

Put the peeled nuts in a bag and knead with a rolling pin so that the pieces become very small. You can also detail with a knife, but it will be more difficult.
We sort out the plums, leave only those that are undamaged, rinse, and pit.
We put the fruit tree product in a blender or scroll through a meat grinder to end up with plum puree.
Put the mass in a saucepan, put on the smallest fire for 10 minutes.
In a well-heated plum puree, add butter, sugar, nuts and cook for another 30 minutes.
In a separate container, mix cocoa powder with part of the sugar, add to the jam. To enhance the aroma, you can pour 4 tablespoons of cognac. We leave for 10 min.
After waiting all the allotted time, pitted plum jam with chocolate can be twisted into a dry, sterilized container.
It is necessary to cool it in a warm place, after which it can be transferred to the cellar, pantry or other place where they will be before serving.

Aromatic plum jam with ginger and lemon

The recipe is suitable for those who love sweets, but at the same time consider the calorie content of products. You can prepare dietary jam from pitted plums for the winter from the following products:

drain - 2 kg;
ginger root - 30 g;
sugar - 600 g;
lemon - 1 pc.;
water - 3 tbsp.;
pectin - 15 g.

We make a delicacy in sequence:

We choose juicy, but dense plums. We wash, make a pair of cuts in each, keep in boiling water for 2 minutes to remove the skin.
Remove the seeds, cut each fruit into four parts.
Ginger rubbed on a fine grater.
Cut the lemon into small pieces along with the zest.
We put the fruits in a saucepan, cover with sugar, immediately add pectin, fill everything with water. Bring to a boil over low heat, but do not stir.
When the mass boils, put ginger and lemon, mix everything thoroughly, simmer until it thickens.
Pour the resulting thick mixture into pre-sterilized jars and roll up. It is recommended to store in the refrigerator or cellar.

How to cook plum jam with slices in a slow cooker

This method is much easier than cooking on the stove. To cook in a slow cooker, you need to have a minimum number of ingredients: the main product and sugar. The cooking process takes time, but not laborious:

We take small fruits with dense pulp, rinse thoroughly.
We cut each piece along the groove, after which we remove the bone, trying not to particularly damage the berry. Cut into thin slices lengthwise.
Put chopped plums into the multicooker bowl.
We fall asleep sugar, but do not mix everything together, but just gently shake the bowl. Leave the bowl and its contents for 6-8 hours.
After the plums give juice, and the sugar begins to dissolve, add vanilla and lemon juice if desired. We set the slow cooker to the "Extinguishing" mode and leave it for 20 minutes. This amount of time is necessary so that the slices do not fall apart.
After the signal of the technique, signaling the end of cooking, we take out the bowl.
Banks need to be prepared in advance: wash, treat with soda, wipe dry with a paper towel. It is also recommended to pour boiling water over the lids before seaming.
We fill the containers with the resulting one, roll it up. Leave the jars to cool upside down and wrapped in a towel. Fragrant and healthy plums for the winter are ready!

Homemade Yellow Plum with Oranges and Apples

To prepare the treat, you will need the following ingredients:

ripe yellow plums of any variety - 500 g;
apples (sweet and sour or sweet) - 2 pcs.;
orange (medium size) - 1 pc.;
granulated sugar - 400 g;
cinnamon stick - 1 pc.

From this amount of homemade jam products for the winter, 1 liter is obtained. To do it is simple, for this you need:

Wash the plums and, cutting in half or smaller, remove the seeds from them. Put in a saucepan and cover with a glass of sugar.
Cut the oranges with the peel into small cubes, remove the seeds. Arrange on top of sugared fruits. If oranges are not available, lemons can be used instead.
Apples, peeled, cut into cubes or slices, depending on preference. Add to the rest of the ingredients and cover everything with the remaining sugar.
Cook over low heat for 1 - 1.5 hours, stirring constantly. Then let the jam cool down and boil again for at least 1.5 hours.
It is necessary to spread the resulting mass into pre-prepared jars and roll up with disinfected lids. After that, you need to let the plum jam cool at room temperature, and then put it in the pantry.

Video:

The most popular plum preparation is pitted plum jam. It turns out very tasty, and in winter it will definitely remind you of the taste of summer, just like. Such a winter preparation can be used as an additive to cereals, fillings for pies and puffs. This delicacy will be a great treat for friends.

You need to carefully select the right fruits for amazing jam. Each variety of plums requires a special approach. Therefore, there are many recipes for preparing this workpiece.

Today we will analyze 5 simple recipes for making plum jam, pitted, for the winter. I also recommend great recipes.

Seedless Plum Jam Five Minute - Step by Step Recipe

Ingredients:

Plum - 1 kg.
Sugar - 1 kg.
Water - 0.5 cups.

Cooking method:

1. We wash the drain under running water.

2. We clean it from the bones. Cut in half and take out the bones.

3. Pour it into a large saucepan, cover it with sugar, for about 4 hours.

4. After that, we add water to it and mix everything well.

5. Put on the stove over high heat, bring to a light boil. Then lower the heat to low and cook for 5 minutes.

6. We remove the appeared foam.

7. Turn off the heat and leave to cool. Then we do the same action 2 times.

8. At this time, we sterilize the jars. We wash them with soda, pour 50 ml into them. water, set the mode to 700-800 watts. Processing continues until the water boils out of the jars, the approximate time is 5 minutes. We carefully take out the container and turn it over on a clean towel in order to dry it. Wash the lids and send to boil for 10 minutes.

9. Then pour the hot sweet preparation into jars, twist them. Cover with a warm blanket until completely cool.

10. Then we put it in a storage place. Enjoy your meal.

A simple recipe for plum jam in a slow cooker

Ingredients:

Plum - 1 kg.
Sugar - 1 kg.
Water - 1/3 cup.

Cooking method:

1. Pre-wash the drain under running water.

2. We take out the bones from it and cut into slices.

3. Pour 1/3 cup of water into the multicooker bowl.

4. Add the plum to the water.

5. Then add granulated sugar, do not mix the ingredients. We close the lid of the multicooker, set the “Jam” mode for 1 hour.

6. After boiling the jam, open the lid. This is in about 10 minutes. We mix the whole mass so that the sugar does not burn and does not settle to the bottom. This action must be done within an hour.

7. Sterilize jars in the oven. We wash them with a cleaning agent, wipe them well with a kitchen towel, if you dried them well, put them upside down, if they are still wet, place them upside down. We turn it on to 100 degrees and every 7 minutes we increase the temperature by 10 degrees, increase until we bring it to 150 ° C. Then carefully remove the jars and put them on a kitchen towel to dry. Sterilize the lids in boiling water.

8. After cooking, pour the jam into dry jars, roll up and leave on the table until cool.

9. After that, we put it in a storage place or serve it for dessert - for testing.

Happy tea.

Seedless Plum and Apricot Jam

Ingredients:

Plums - 1 kg.
Apricots - 1 kg.
Sugar - 1.5 kg.

Cooking method:

1. We carefully select the fruits, choose dense fruits.

2. We wash them well under running water and cut them in half, take out the bones.

3. With apricots we do the same actions as with plums.

4. After that, you can cut the plums and apricots into slices (or you can leave them cut in half).

5. Place the fruits of the fruit in an enameled basin, sprinkle sugar on top. Leave the ingredients for 3-5 hours so that they give juice.

6. On the stove, on medium heat, put a basin with infused fruits, bring it to a boil, reduce the heat to slow. During cooking, foam will appear, remove it.

7. Remove the pan from the stove and let the jam cool completely.

8. After cooling, put the jam on the stove again and wait for it to boil. We repeat the same action 2 times.

9. We sterilize the jars in advance and transfer the finished treat into them, roll up the lids.

10. When it cools down, we remove it to the place of storage. Preferably in a cool place.

Delicious plum jam with orange

Ingredients:

Oranges - 1 pc.
Plums (large) - 1 kg
Sugar - 1 kg.

Cooking method:

1. To begin with, we will sort out the plum, rinse it under running water, and dry it with napkins. We remove the bones with the help of a pen, rinse the handle thoroughly, pierce the fruit from the side where the stalk was attached, a little effort and the bone pops out by itself.

2. Remove the skin or not, it's up to you.

3. Then carefully remove the zest from the orange.

4. We remove more white partitions, they will give bitterness to the jam.

5. We shift the worked plum into a deep saucepan and add the grated zest and orange pulp to it.

6. Pour the ingredients with granulated sugar and leave for an hour, so that the plum starts up the juice.

7. Turn on the stove to medium heat and put the pan on the stove. Cook until boiling, then reduce to a slow fire. Cook for 15 minutes and stir occasionally, remove the resulting foam. Remove jam from heat and let cool completely.

8. After it has cooled down, put it on fire again, wait for it to boil and cook on low heat for 15 minutes, removing the foam that appears.

9. At this time, we sterilize the jars, in any way.

10. After the time has elapsed, the sweet treat is ready, pour it into jars, close the lids, let it cool and remove.

Enjoy your meal.

How to make thick plum jam with gelatin

Jam with gelatin will allow us to get a thick end product in a short time. With this recipe, we will not need to boil it several times. The main thing is not to overdo it with gelatin, otherwise we can end up with jelly.

Ingredients:

Plums - 1 kg.
Gelatin - 30 gr.
Sugar - 2 cups

Cooking method:

1. To make jam, we take dense fruits, wash them, cut them in half, remove the seeds from each fruit and cut into slices.

2. Take a large enameled pan, transfer the fruits into it.

3. Mix granulated sugar with instant gelatin and add plums.

4. In this form, we leave the mass for a couple of hours, ideally at night, during which time the juice from the fruit will stand out.

5. After the lapse of time, put the pan on the stove, on medium heat. We bring the ingredients to a boil, we will not cook them, it is enough for us that they boil.

6. Pre-sterilize jars and lids.

7. Pour the finished jam into jars and roll up.

8. Then we turn it upside down and cover it with a warm blanket until it cools completely and put it in a storage place. It is advisable to clean in cool places.

Video recipe plum jam with walnuts

Enjoy your meal.

Good afternoon, dear readers. Summer is coming to an end, everyone is in a hurry to prepare more natural vitamins for the winter. And since now there are a lot of plums, we will make jam from them, which is useful not only for tea. It can be used to make layers in cakes and pies. And bagels, puffs, rolls and even pies with it turn out so that you just lick your fingers.

The recipes in this article are very simple. But even the simplest homemade jam is much tastier and healthier than any store-bought desserts.

Cooking a treat is only half the battle, the second half is to properly preserve the preservation until the next season. Here are some storage guidelines:

Before putting the blank into storage in the pantry, be sure to check the lids for leaks. To do this, the container must be turned upside down and wait 1-2 minutes. If the lid still leaks, boil the contents again and close again.
If you live in your own home, then you probably know that the best storage place is the cellar or basement. It is cool and the sun's rays do not fall there. Perfect place! If you live in an apartment, then use closets and closets. Only the cabinet should not stand near the battery.
Conservation does not like changes in temperature and light.
Another storage option is on a glazed balcony. The main thing is to make sure that the temperature does not fall below 0 degrees and sunlight does not fall on the jars.
The refrigerator is also an excellent storage place, but it has a huge minus, there is very little space in the refrigerator and little preservation will fit there.

Here are some simple tips. Now let's start making jam.

For this recipe, the Hungarian variety is best suited. Keep yourself in control when you eat this delicacy, it is so tasty that you can gobble up the whole jar without notice. Remember how Winnie the Pooh said: "... honey is a very strange thing ... Honey - if there is, then it is immediately gone!" He just didn't try plum jam.) With and it goes away with a bang.

Hungarian plum - 1.5 kg.
Sugar - 1.2 kg.

1. My plums, cut into small pieces. We put it in a bowl or pan, add sugar, mix. Cover with a towel and wait 5-6 hours for the juice to appear.

2. Boil the plums over high heat for 5-6 minutes, removing the foam. Turn off the stove, wait until the mass has completely cooled down.

3. The next day, boil the plums for 15-20 minutes, stirring gently so that they do not burn.

4. Pour into sterilized jars, tighten the lids. That's all! We hide away so as not to eat ahead of time.

plum jam recipe

The process of making jam according to this recipe consists of three stages and takes two days. But do not spare your strength, this blank is worth it. Each piece of plum just melts in your mouth!

For cooking we need:

Plums - 2.5 kg.
Sugar - 2.5 kg.

1. My plum, divide in half, take out the bones, add sugar, mix gently. Leave overnight for the juice to begin to dissolve the sugar.

2. Put the pan on the fire, bring the plums to a boil and immediately turn off the stove. Let cool for about 12 hours.

3. Turn on the gas again, boil the jam for 5 minutes, removing the foam. Let cool for 12 hours.

4. For the third time, cook until cooked, from the moment of boiling for 20 minutes, removing the foam.

5. Pour the workpiece into a sterilized container, close the lids. We put the jars upside down under the blanket.

Seedless yellow plum jam for the winter

Just look how beautiful yellow plum jam looks! Children love bright colors, they will definitely be interested in this delicacy. Such a variety of colors can be used to decorate homemade cakes and pies.

For cooking we need:

Yellow plum - 300 gr.
Sugar - 300-400 gr.

1. Thoroughly wash the plum, remove the stone. We put the fruits in a saucepan, cover with sugar, leave for 1 hour so that the juice stands out from them.

2. Put the pan on moderate heat, cook for 30 minutes from the moment of boiling.

3. Pour the finished jam into sterilized jars with a volume of 300 ml, tighten the lids.

Video recipe for plum jam Pyatiminutka

This is a great recipe for those who like to save their time! Or simply does not want to stand at the stove for a long time. I suggest you watch a video that shows in detail the process of making quick jam.

For cooking we need:

Plums - 1 kg.
Sugar - 600 gr.

Chocolate jam from plums for the winter

And at the end of the article - chocolate plum jam. We add cocoa to it. This is just the dream of all the sweet tooth! In addition, this jam is now in vogue. Surprise your friends with this dessert. There are no harmful preservatives in it, but there are vitamins). You can add walnuts, vanilla, cinnamon to it ... Experiment with taste!

For this jam, it is better to use Hungarian.

For cooking we need:

Plums - 3 kg.
Sugar - 1.3 kg.
Cocoa - 80 g.

1. We sort out the ripe plum, wash it, cut it in half, remove the seeds. Grind the fruits in a meat grinder or with a blender, pour into a saucepan, add sugar and mix the whole mass well.

2. We put the pan on the fire and bring to a boil. We take a fine sieve, sift the cocoa into the plums so that there are no lumps, mix.

3. Cook over low heat for 20 minutes.

4. Pour the hot billet into, close the lids. We turn the container upside down, wrap it with a warm blanket and wait for the jam to cool completely.

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