Seedless plum jam for the winter - a simple recipe. Plum confiture - step-by-step preparation for the winter according to a homemade recipe with a photo

There will never be an extra jar of delicious plum jam prepared for the winter. Checked - no one can resist this dessert. It will not be difficult even for a beginner to cook such jam, and experienced hostesses will find new unusual preparation options for themselves.

In order for the quality of the jam to be at its best, it is worth paying special attention to the preparation of the fruit. Simple recommendations will help to avoid improper preparation:

• fruits for jam should be moderately soft, ripe, without damage or dents;
• to spin them, you need a large amount of sugar so that the jam does not ferment;
• removal of bones is an important step, because they can accidentally choke.

Important: if you use very sweet plums, then the addition of sugar to them can be safely reduced, and citric acid can be added to give the jam a little sourness.

Preparation of the main ingredient

Plums do not need special preparation, but it is still better to pay attention to some points before preparing jam. The most important thing is that the fruits are not rotten and without worms.

For plum confiture, fruits of different sizes or varieties are suitable:

1. White or yellow plums are also suitable for jam - these varieties are as sweet as blue ones. The main thing is that they are not damaged or wormy.
2. If the plum is overripe, then the peel will be easily removed from it. Such fruits are easy to separate from the seeds. Ripe cream is ideal for making jam, it is still better not to use such for jam.
3. Preparing plums is easy - wash, remove the ponytails and bones. If necessary, the peel is removed from them.

How to make jam from plums at home

Confiture is considered one of the best varieties of jam. Its main difference is canned whole fruits or fruit pieces in thick syrup. For confiture, ripe or overripe cream will do - they need 1 kilogram. You also need half a kilogram of sugar.

1. Place clean, pitted fruits in a thick-walled saucepan. Add sugar to them. Grind the plums into small pieces with a blender.
2. Bring the plum slices in syrup to a boil over a fire, remove the foam and boil for 40 minutes.
3. Ready confiture is poured into sterile jars and closed with metal lids.

Easy winter recipe

The classic way to make plum jam is similar to currant jam. This plum jam recipe for the winter is considered universal. To begin with, it is worth preparing the products: 1 kilogram of ripe plums, the same amount of granulated sugar, 1 teaspoon of citric acid, a glass of clean water.

How to make plum jam:

1. Remove the stones from the prepared plums and cut all the fruits into quarters.
2. Heat water in a saucepan and put fruit pieces in it. Bring to a boil and boil for 20 minutes.
3. Gradually pour the sugar into the saucepan with the plums. Remove foam.
4. Boil jam for half an hour. At the last stage, citric acid is added.
5. Pour the finished product into clean jars, roll up.

Seedless

Ripe plums, such as the Vengerka variety, are suitable for jam. Fruits need about 1 kilogram. To cook a sweet tasty product, you need a sufficient amount of sugar - the same amount as plums - 1 kilogram. Water can also come in handy - about 100 milliliters.

Cooking:

1. Bones are removed from the fruits, each plum is torn or cut into two parts. Fold the cream into a prepared special enamel saucepan, pour water into it.
2. Put on medium heat and boil for 20 minutes. The hot plum mixture must be mashed with a blender. You can also do this with a pusher.
3. Put the puree on the stove and gradually add sugar to it. Boil the jam for 20 minutes. The foam must be removed several times. You also need to cook plums until they turn into a thickened mass.
4. Pour uncooled jam into jars and roll up.

Without peel

Delicate jam from plums becomes even softer if the fruits are without skin. Making such a sweet dessert is not difficult if you follow this proven recipe. You will need 1 kilogram of ripe plums (yellow or white), 800 grams of granulated sugar, 1 glass of distilled water.

Cooking method:

1. Put the peeled plums from dust and stones into a saucepan, pour them with water, cover with sugar and put on medium heat.
2. When the fruit comes to a boil, sharply reduce the heat to a minimum. Boil the plums for 30 minutes until completely softened.
3. Pass the finished mass through a sieve - only plum pulp and syrup remain. These two ingredients are needed for jam.
4. Pour the mass without skins into a saucepan, boil and cook this way three times for 15 minutes.
5. Pour the finished jam into clean jars, roll up or serve as a dessert at the table.

In a slow cooker

It turns out that a slow cooker is an ideal option to prepare fragrant plum jam with high quality and without much effort. With the help of this device, it is easy to cook jam for those who want to stock up on it for the future for the winter, and there is no extra time for cooking. It will take 2 kilograms of ripe large plums, sugar - 1.5 kilograms, half a teaspoon of citric acid.

Step by step recipe:

1. Halves of cream, separated from the pits, cut into squares. Send the chopped fruits to the multicooker bowl. You can also add some water. Add sugar to plums.
2. Set the multicooker to the “Extinguishing” mode, usually the time is set for half an hour - no more. Then remove the foam and mix the plums in the syrup.
3. Boil the plum slices again in sugar on the “Baking” mode for 15 minutes. Add citric acid to the jam and mix.
4. Pour the finished product into half-liter jars and roll up for the winter.

With chocolate

To surprise family and friends with a delicious dessert, just get a jar of chocolate plum jam from the cabinet. Such jam is considered an ideal addition to a pie, casserole or as an impregnation in a cake.

In order to cook this delicacy, you will need 2 kilograms of large ripe plums, 800 grams of granulated sugar, 120 grams of butter, a bag of vanillin, 70 grams of natural cocoa bean powder.

1. Cut the plums into quarters and cover them with granulated sugar for half an hour so that they let the juice flow.
2. Transfer plums with syrup to a saucepan and place over medium heat. Bring fruit with sugar to a boil and cook for 40 minutes.
3. Put butter in jam, pour vanillin and cocoa. To stir thoroughly. Boil over low heat for 10 minutes.
4. The finished product is poured into clean jars and rolled up with metal lids.

with apples

Connoisseurs of apples and plums will appreciate this confiture for its sweet and sour taste and delicate aroma. The necessary ingredients are ripe plums - about one kilogram, 500 grams of apples (the variety can be Antonovka or White filling), 1 kilogram of sugar, 1 teaspoon of cinnamon.

Cooking method:

1. Plums cut into slices, apples are cut in the same way, additionally, the core and seeds are removed from them.
2. Transfer the fruits to the pan in layers and cover them with sugar, add cinnamon. Leave for an hour so that the fruits give juice.
3. Put on fire, bring to a boil, stirring constantly with a wooden spatula. Cook the confiture for half an hour.
4. The finished product can be crushed through a sieve or with a hand blender. Then pour into clean jars and close.

In a bread maker

To facilitate the work of the hostess, you can cook plum jam in a bread machine. With the help of this device, it turns out that you can not only make pastries, but also cook other dishes, including jam for the winter.

It will take two ingredients - plums - 1.5 kilograms and sugar - 700 grams.

Preparing jam in a bread maker:

1. Break the cream in half and remove the pits from them. Send the fruits to the capacity of the bread machine and cover them with sugar.
2. Set the "Baking" mode and cook the jam for 45 minutes.
3. When the product is ready, the foam is removed from it, and it is sent to pre-prepared glass jars.

Frozen plums

The classic plum jam recipe can be made at any time of the year if there are frozen plums in the freezer. It is enough to get the ice fruits, defrost them and separate them from the seeds. The ingredients are taken in the same proportions as previously mentioned in the “Simple Recipe for the Winter”. The cooking steps are the same, with the exception of defrosting plums.

with gelatin

Plum syrup with the addition of gelatin will be even thicker and more pleasant in terms of taste. In order to prepare such a dessert, you will need.

The first thing you want to cook from plums in order to preserve at least a little of their wonderful taste and aroma, of course, jam is a delicacy, which is perhaps the easiest to cook. There are a lot of recipes and technologies for making plum jam. But today I want to focus on one of the simplest. It does not use any aromatic additives, additional thickeners or water. And to give the jam the desired smooth jelly-like consistency, you do not have to use a blender. Everything is much faster and easier: this plum jam is prepared through a meat grinder. We simply twist the fresh plum in mashed potatoes, sprinkle it with sugar and boil it to the required degree of density. Easier than you can imagine. With such a simple recipe, even a novice cook can handle it at once. In this case, plum jam turns out to be very thick, has a rich plum color, taste and aroma.

Taste Info Jam & Jam

Ingredients

• plum (weight with stone) - 1 kg,
• sugar - 0.9 kg.

How to make a simple plum jam for the winter through a meat grinder

You can take any plum for jam that is available or whichever is more to your taste. This will not affect the process of making jam, only the color of the finished product and its consistency. Wash the selected plums and remove the pits. If your plum is ripe, soft, then it will be faster and more convenient to remove the stones with a stick with a blunt end (a sushi stick or a simple pencil will do just fine). The stone is removed in the same way as for cherries: we insert the stick into the recess where the stalk was attached, and gently push the stone. From ripe plum pulp, it is extracted quickly and easily.

If your plums are dense, the stick method will not work - the stone in such plums sits quite firmly. Here it is better to use another option for removing the bone. We cut the plum around the groove, touching the stone with a knife.

After we take the upper half and gently, like a screw cap, “unscrew” it. If the plum pulp is very dense, before the final twist, you can make several rotational movements to the right and left.

As a result of this simple manipulation, you will get two neat plum halves. Believe me, it's faster than just trying to get the pits out of a plum.

The plums are now ready to be chopped. Here the good old meat grinder will come to the rescue - it will quickly and without problems chop the tough plum skin. Blender, unfortunately, will not cope with this.

We twist the plums with a meat grinder. The resulting puree is sent to the dishes where the jam will be cooked.

Note: it is better to choose wide dishes for jam cooking in order to increase the moisture evaporation surface, which, in turn, directly affects the cooking time. A basin or a wide pan of 5 liters is ideal.

Sprinkle plum puree with sugar. We stir everything well so that you get a homogeneous plum mass, and put the container on the stove.

We heat, and then boil the jam, stirring the mass from time to time (it is advisable to use a wooden spatula for this), for 35 minutes. We first set the heating of the stove to medium, and when the jam boils, we fasten it to the maximum. Time is measured from the moment of boiling. During the cooking process, carefully remove the foam. With active boiling, quite a lot of it is formed.

After the specified time, we remove the jam from the stove - longer cooking will have an extremely negative effect on the taste of the delicacy. The longer the jam is boiled, the more pronounced the taste of burnt sugar will be. Readiness can be checked as follows: we collect jam in a spoon, pour it onto a plate and divide the resulting blot into two parts with a spoon. If the parts come together, the jam is not ready. The halves did not converge - the jam is completely ready.

While the saucepan with jam is on the stove, we prepare jars for it. Sterilize jars and lids, let them dry.

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And fill with hot jam. We screw on the lids. From the indicated amount of ingredients, 800 ml of jam were obtained (2 jars of 300 ml each and one 2/3 filled).

Hot jam is still liquid, but as it cools, it thickens quite a lot. The final consistency of the jam will depend on the type of plum and how long it has been simmering.

Let the jam cool and store. Thick, fragrant plum jam is perfect as a filling for pastries. Or it will be a great addition to a cup of hot tea.

Bon appetit!

Step by step recipe with photo and video

The peculiarity of the preparation of plum confiture, as, indeed, of any other confiture, is that, in addition to traditional fruits and sugar, a gelling component is added to the composition of the preparation - fruit pectin. This addition not only gives the workpiece a very appetizing texture, but also significantly reduces the cooking time and the amount of sugar in the composition.

This French plum confiture, in my opinion, is especially successful in its combination of spices and spices. Moderately sweet, with a rich natural taste and aroma of plums. The delicate aroma of lemon, the "smoky" notes of black tea and the appetizing taste of toasted nuts only emphasize and set off the natural taste of plums, without diverting all attention to themselves. This confiture is a real decoration of the table. Thick, ruby ​​red, viscous and glossy - a truly luxurious dessert! Try it!

Prepare the ingredients according to the list.

Coarsely chop the nuts with a knife, and then fry in a dry frying pan for several minutes, until golden brown and a nutty aroma appears.

Prepare lids and canning jars in advance. Thoroughly wash the soda cans, and then sterilize by steam, oven or microwave. Boil the lids for 3-5 minutes.

Rinse the plums thoroughly and sort. Remove the stones and cut the flesh into small pieces or quarters.

Weigh the resulting volume of fruit and measure the required amount of sugar. Select the proportions based on the recommendations of the manufacturer of the gelling component. I have citrus pectin with proportions of 2: 1, that is, for every kilogram of pitted plums, I add 0.5 kilograms of sugar and 1 pack of pectin.

Grind half or 2/3 of the total mass of fruit in a blender.

Pour the resulting fruit puree into a frying pan, saucepan or other wide dish suitable for boiling fruit. Add the rest of the fruit cut into pieces.

Stir and add pectin. Following the instructions on the package, I premixed the pectin with 2 tbsp. Sahara.

To give the confiture an even more appetizing aroma and taste, we use black tea and lemon zest. Cut the zest from a quarter of a lemon into large strips - large pieces of zest are easier to find and remove from the finished marmalade before preservation. Add the zest and tea to the fruit mixture.

While stirring constantly, bring the fruit mass to a boil. Add sugar and mix everything thoroughly.

Continuing to stir, bring the mixture to a boil over medium heat and cook for another 3 minutes from the moment of boiling, removing the resulting foam.

Turn off the heat, remove the zest and tea. Add toasted nuts and mix again.

Pour plum jam into sterilized jars. Close with prepared lids and roll up. Turn jars upside down and let sit for 5 minutes. Then return to its original position, wrap and leave to cool completely.

Plum confiture is ready! Happy tea drinking!

Whatever plums come across: fragrant, with bright sourness or watery and neutral in smell, the cooking time will change (evaporation will take longer, faster), but not the final result - plum jam for the winter will in any case retain saturation, deep color, unsteady syrup and such a recognizable sourness.

About technology

The simplest recipe for pitted plum jam for the winter involves chopping the pulp of a Hungarian, renklod or other stone fruit variety, immediately sprinkle with granulated sugar, pour in water if there is a lack of moisture and put on fire. But, according to connoisseurs and pros of culinary arts, sugar quickly melts, darkens, caramelizes (often burns!) And reduces the taste of jam. Therefore, for the sake of the best result, we complicate the technology - we do not let sugar turn into brown caramel before it is supposed to and dominate the color and taste of the fruits themselves. We cook in two stages: first we boil the plum pulp itself, and only then - with a sweetener.

Apart from the absence of artificial preservatives, another plus is that the sterilization, which is troublesome and depressing for many housewives, is not needed.

How to use

In winter, sweet and sour, balanced jam from plums will surprise you not with a darkened shade, but with freshness, as if the fruits had just been plucked, rubbed and boiled. Sweet plum preparation is useful for soaking solemn and festive biscuits, filling everyday rolls and bagels from yeast, curd and shortbread dough, as a finishing touch: topping for desserts, fruit and berry salads and ice cream.

Ingredients

• Hungarian plums 1000 g
• sugar 350 g
• water 100 ml

Cooking time: 60 min. / Outlet: 550 ml / For cooking: saucepan / enameled bowl

How to make plum jam

Without risking the quality of the future workpiece, we immediately discard rotten, sluggish plums - we immerse those that have passed the test in a basin with cold water, wash it and preferably with a sponge. Often, in addition to a bluish coating, dust accumulates on the surface of the fruit. Especially if you had to collect an already fallen crop from the ground. Dry slightly after washing.

Ripe fruits are torn in half with our hands, hard, dense - cut with a knife, remove the seeds. The output is about 850 g net weight / pitted. If any copy suffers, loses its integrity, we do not take into account. Today, the recipe for plum jam for the winter is on the agenda, and further grinding is expected according to the technology. We put the pieces of stone fruits in a spacious container - let me remind you that a large open area contributes to the rapid evaporation of the liquid, thereby speeding up the thickening process. Pour in a portion (max 100 ml) of water. Very juicy plums can be mashed and no water added at all.

We send the basin to the upper fire, boil for 15-20 minutes and do not leave it unattended - with a wooden spatula or spoon, mix occasionally, do not allow the skin to stick and burn.

We puree the reddened, softened mixture - we use an immersion blender, a mixer with a nozzle for grinding berries, fruits, vegetables, or a combine with a knife nozzle. In extreme cases, use a meat grinder. A regular potato masher will do as well. The texture should not be brought to uniformity, the jam should have small inclusions.

We return the burgundy puree to the stove, pour in the granulated sugar. Usually, the sugar rate varies from 300 to 500 g. Try and adjust to your own taste. Natural acid is enough for preservation, and pectin is enough for gelling.

We bring the already sweetened composition to an active boil, lower the temperature and boil for the next 20-25 minutes. We also do not throw plum jam, keep an eye on and remove stable pink foam from the surface. Often, the foam both forms and disappears without a trace, there is nothing to remove. Another thing is strawberry, currant, raspberry jams and preserves, with a continuously foaming top layer. In this regard, plums are not whimsical. In addition, the ideal consistency and beautiful rich color are basic characteristics that are completely self-sufficient for delicacy even with a minimum of components (sugar plus plums). But experimental cooks can the last 20 minutes, cook with cinnamon, cardamom, anise, throw in a spoonful of cocoa powder and saturate with chocolate flavor, refresh with citrus zest or mix with nut kernels. 5 minutes before turning off the fire, you can splash 1-2 tablespoons of Amaretto, Cointreau or other liquor.

Thickened, more brown pitted plum jam is ready for the winter!

Without cooling, pour into pre-prepared sterile jars, cork for storage in the pantry - if you plan to keep breakfast sweets closer, do not seal, screw the lid in the usual way and send it to the refrigerator shelf. Take a look at the photo, the drops on the board do not spread, they glisten with gloss, as if winking at the sweet tooth. And after the final cooling, the jelly-like syrup will grab even stronger.

We serve homemade jam from plums for tea, pour over pancakes, pancakes, desserts, coat the cakes and rolls, add capricious kids to cereals and muesli - bon appetit!

2018-08-13

Hello my dear readers! Summer is rolling towards its sunset, which cannot be said about the season of harvesting. Late plums ripened in our garden - Hungarians. I make small batches of plum jam every day. Today I want to present you my favorite simple recipe for pitted plum jam for the winter. Our plum garden is quite tiny, but very abundantly bearing fruit. From selected solid plums, I cook pitted plum jam and close the compote for the winter. Softer, perfectly ripe fruits with the addition of a small amount of unripe ones are the ideal raw material for making jam.

I don’t like jam of a homogeneous consistency, I don’t grind the raw materials with a blender, I don’t remove the skins from the plum. I love this simple recipe below. Minimum fuss for excellent results!

General rules for making plum jam

The largest amount of pectin is found in unripe fruits. Therefore, to prepare plum jam with a thick jelly-like consistency, we will follow a simple rule: a quarter of the fruit must be unripe.

For cooking, the most suitable is a low, wide dish, preferably with a thick bottom.

At a time, you should cook a small amount - up to one liter. The liquid will evaporate quickly with this cooking method. Sugar will not turn into a burnt mass of dark color, the finished product will be of excellent quality not only in taste, but also in color.

Water should not be added - ripe and overripe fruits will release enough liquid necessary for successful cooking.

Jam should be cooked on a large and medium flame. Or, to put it differently, at high and medium temperature conditions. Under such conditions, pectin is not destroyed and the finished product gets its amazing texture.

Pour the boiled jam into sterile jars, roll up with sterile lids. We send for self-sterilization under a warm blanket. We send the cooled jars for the winter to the cellar, pantry or cool mezzanines.

For convenience, I give a calculation for 100 grams of pitted plums, and you recalculate for your number of fruits. Jam turns out amazingly tasty, thick, not overcooked.

Ingredients

• 100 g pitted plums (75 g ripe and 25 g unripe fruits);
• 100 g of granulated sugar.

How to cook

Rinse the fruit thoroughly in running water, select only suitable ones, do not forget about the ratio of ripe and unripe fruits. Divide with a knife or break the plums along the groove, remove the stones.

Pour the resulting pitted raw material with granulated sugar.

On a note

If a lot of juice immediately stands out, then you can put a container designed for cooking jam on a small flame using a divider - so the granulated sugar will dissolve even faster.

If you have a large harvest and a lot of plums, then I still advise you to cook it in small portions - the quality of the jam will be much higher. Pour about one liter of plum mass, cook over high heat until boiling, and then over medium heat. Stir the boiling jam constantly. The total cooking time after boiling is about ten minutes.

A test for readiness - a drop on a saucer. If it keeps its shape, then you can turn off the fire!

This is what the finished product looks like - moderately thick, with pieces of fruit. The taste is beyond praise, take my word for it.

Pour the finished plum jam into jars. I most often use half-liter - the most convenient "format" for my family.

And here is the photo - serving for tea.

Cooking technology

1. Rinse plums, sort, select suitable for cooking.
2. Free from bones.
3. Sprinkle with sugar.
4. After extracting the juice and dissolving the sugar, cook in small portions (up to one liter at a time) until tender.
5. The criterion for readiness is a drop that confidently holds its shape.

My remarks

• You can also cook in smaller batches. In this case, the cooking time must be adjusted. You can see how to cook in this way in the recipe for strawberry jam.
• For me, the best plum variety for all blanks is "Hungarian". Its taste qualities, the consistency of the pulp are equally excellent both for fresh consumption and for harvesting for the winter.

Dear my readers! Many write that they liked the recipes