How to cook jam from plums: 10 recipes

Plum jam is very popular during the harvest season. Every housewife tries to stock up on fruit for a long time. This is not surprising, since the sink contains a lot of useful enzymes. Thanks to regular use, the vascular system strengthens, the gastrointestinal tract and the heart improve, and blood pressure stabilizes. Plum removes excess salt from the body, fights against anemia, improves mood. Consider the most popular refreshment recipes.

Plum jam: the subtleties of cooking

1. If the plum has a hard peel, send the fruits to the saucepan and carry out a two-minute blanching. Next, place the fruit in ice water. Such a move will prevent cracking of the fruit during the heat treatment.
2. Choose the right raw materials for cooking goodies. Optimal varieties are considered in which the pulp is easily separated from the bone, as a result of which the latter is quickly removed.
3. If you make treats from small specimens, leave them uncut. To keep the fruits in shape, send them for 3-5 minutes in a soda solution, then rinse.
4. Whole plums should not have wormholes, bruises or cracks. For better impregnation, pierce each fruit with a toothpick. So the syrup penetrates the cavity faster and sweetens the flesh.
5. If the jam is made from halves of plums, remove the stem and inspect the inside of the fruit. If necessary, scrape off the black spots from the bone with a knife.

Plum Jam: A Classic Recipe

• granulated sugar - 1.1 kg.
• plum - 1.2 kg.
• table water - 120 ml.

1. Choose moderately ripe fruits, the plum should not be overripe. Throw the raw materials into the sink, rinse well, remove the whitish coating. Carefully cut the plum into 2 parts, remove the stone. Rinse the pulp again.
2. Take a cooking pot, put the fruits into it, sprinkle with sugar and knead. Add water, send heat-resistant containers to the stove and cook until boiling. Constantly stir to dissolve the sugar.
3. When this happens, turn off the hotplate, insist on a treat for 3 hours. During this time, the fruit will secrete juice. Next, repeat the heat treatment for 7 minutes.
4. After this period, remove the container from the fire, insist 8 hours. At the end, bring the composition to a boil, cook 10 minutes after the start of drilling. Cool again, pour into jars and clog with tin.

Oven Plum Jam

• granulated sugar - 2.4 kg.
• plum - 2.2 kg.
• table water - 130 gr.

1. Wash the plums under the tap, let the liquid drain, then wipe each fruit with a towel. Make sure there is no whitish coating. Half the pieces, pull out the bones.
2. Prepare a clean and dry baking sheet, place the plum in it with the cut up. Pour the contents with water, sprinkle with sugar. Send the baking sheet to an unheated oven, set the temperature to 190-200 degrees.
3. Strain the berry for half an hour, stir occasionally. During this time, the plum will let the juice in which the sugar dissolves. Pour the finished composition into sterilized containers or serve to the table after cooling.

Multicook plum jam

• ginger root - 2-3 cm.
• drinking water - 60 ml.
• granulated sugar - 775 gr.
• plum - 0.9-0.95 kg.

1. First, sort out the fruits, excluding all wormy, green, crushed. Rinse, put in a colander and let the water drain.When the plum dries, cut it in half, remove the seeds.
2. Fill a 60 ml multicooker bowl. water, send the fruits inside. Turn on the “Fry” function for 7 minutes. Cover, wait for the program to complete.
3. During this time, the drain will soften. Now grind the components to a puree condition using a blender or sieve.
4. Rinse the ginger, peel it, grate. Stir in the plums. Add granulated sugar. Turn on the function "Steam cooking", cook in a closed slow cooker for a third of an hour.
5. When the contents begin to boil, remove the foam and open the dishes. Stir components continuously while waiting for the timer to turn off. Next, sterilize the container, pack warm treats in warm containers.

Frozen Jam with Raisins

• hazelnuts or walnuts - 225-230 gr.
• freshly ground cinnamon - 3 pinch
• fresh-frozen plum - 1.1 kg.
• granulated sugar - 940 gr.
• large pitted raisins - 100 gr.

1. Defrost the drain without resorting to a microwave or hot water. Rinse the berries under the tap, eliminate the seeds. Wash the raisins, soak them in warm water for 25 minutes, then drain the liquid.
2. Now fry the walnut (hazelnuts) in a dry frying pan without oil, the heat treatment lasts 7-8 minutes. Cool, peel. Combine granulated sugar, raisins and plums in one basin, sprinkle with cinnamon.
3. Put the contents to boil, wait for the particles to dissolve. When the syrup becomes homogeneous, add crushed nuts. Cook the treat after boiling for 8 minutes.
4. Be sure to get rid of the foam. After the allotted time, remove the treat from the heat, insist 7 hours. Spend a second heat treatment, then cool the jam directly in the pan. Taste it.

Pitted Jam

• water - 400 ml.
• granulated sugar - 1.2 kg.
• plum - 1 kg.

1. To prepare goodies for this recipe, choose a small plum. Sort except all bad instances. Wash under the tap, let dry.
2. Now start blanching. Pour ordinary water into a pot and bring to a boil. Put plums in a sieve in portions, keep over steam for 3-5 minutes.
3. After heat treatment, immediately send the fruit to cold water. Puncture the raw material with toothpicks, making 4-5 holes.
4. Prepare dishes for cooking treats. Pour 400 ml into it. drinking water and add sugar. Strain the contents until the granules dissolve at low power, stir constantly.
5. When the sugar has dissolved, put whole plums in a sweet base and let them stand for 6 hours to soak. If the drain is very shallow, start cooking immediately.
6. Put the enameled pan with the contents on the burner, cook for a third of an hour. Constantly make sure that the composition does not boil too intensely. Remember to remove the foam.
7. After heat treatment, let the treat brew for 7-8 hours. Re-simmer for 20 minutes, then let the treat cool. The last time the heat treatment lasts half an hour.
8. Next, let the jam reach room temperature, pack in dry clean jars. Cork with parchment or capron; store in the cold.

Cocoa Plum Jam

• vanillin - 7 gr.
• ripe plum (but not overripe) - 2 kg.
• cocoa powder - 90 gr.
• granulated sugar - 950 gr.

1. For the preparation of delicacies according to this recipe, ripe specimens elastic in moderation are suitable. Rinse them well to eliminate plaque. Leave to dry on towels, then cut and eliminate the stone.
2. Sprinkle plums with sugar, hold for a day. During this time, the fruit will start juice. After the time has passed, sprinkle the composition with vanilla and cocoa powder, mix until lumps are eliminated.
3. Transfer the raw materials to the enameled basin. Cook at a power between minimum and medium 35–45 minutes. Stir constantly, remove foam. Prepare the container for a spin, pour the finished treat.

Plum jam with nuts and lemon

• walnut (almonds, walnuts or hazelnuts) - 225 gr.
• soda - 6 gr.
• table water - 0.8 l.
• lemon - 1 pc.
• plum - 1 kg.
• vanillin - 8 gr.
• granulated sugar - 950 gr.

1. First, sort and rinse the drains. Then dry the fruit, prepare a solution of plain water and soda. Put the fruits in it, hold for 3 minutes.
2. Drain the soda liquid, rinse the drain well. Let it dry on a sieve or towels. Remove the bone without cutting the fruit into 2 parts. You can use a skewer or pencil.
3. Sauté the whole peeled nuts in a skillet without adding oil. After 7 minutes, cool, shove 1 copy in a whole plum. Separately combine table water and sugar, cook a sweet base.
4. Allow the syrup to cool, then send the stuffed plum to it. Set the burner to a minimum, cook the jam in syrup for 15-20 minutes. Gently stir so that the nuts do not fall out.
5. After a specified period of time, add squeezed and filtered lemon juice and vanilla to the jam. Cook another third of an hour before signs of density.
6. After cooking, remove the contents from the heat, cover the dishes with a towel, leave for 2-3 hours. Then pack in sterile jars, capping with nylon or parchment.

Plum jam with apple

• granulated sugar - 1.6-1.7 kg.
• apple (preferably sweet and sour) - 1.1 kg.
• citric acid - 4 gr.
• plum - 1 kg.
• table water - 120 ml.

1. Rinse the plum well, cut into equal sections to remove the stone. Rinse the apple, do not remove the skin, cut the middle. Chop with “orange” slices, mix with plums.
2. Put all the fruits in an enameled bowl. Add ½ volume of granulated sugar. Combine the rest with table water and boil the syrup.
3. Pour the sweet boiling base plum with apple, mix. Let stand for 2 hours, then boil the composition for 8 minutes. Constantly stir the contents and remove the foam.
4. Turn off the heat, let the treat cool for 6 hours. Repeat the heat treatment, increasing the time to 12 minutes. Cool again.
5. Now you need to beat the jam for the third time by adding citric acid. Hot treats are packaged in perfectly clean cans and immediately sealed with tin. After cooling in an inverted state, remove the treat in the cold.

Wine and almond plum jam

• cardamom - 1 gr.
• almonds - 60 gr.
• wine (dry white) - 425 ml.
• granulated sugar - 2 kg.
• plum - 4.7 kg.
• chopped cinnamon - 4-5 gr.

1. Prepare the sink for further manipulations (washing, drying, extracting seeds). Place the fruit in an enameled bowl and sprinkle with sugar. Let the mass brew for 11 hours.
2. After the allotted time pour the wine, add the crushed cardamom with cinnamon. Put the container on the burner, cook over low heat until thickened. Remember to remove the foam and interfere with the composition.
3. About 10 minutes before the end of the languishing process, add the almonds fried in a dry skillet. Pour the hot mass into clean containers, seal.

Plum jam with orange

• granulated sugar - 550 gr.
• sweet and sour apple - 150 gr.
• orange - 150 gr.
• plum (preferably yellow) - 600 gr.
• whole cinnamon - 1 pod

1. Wash the plum, cut it into equal parts to make it easier to remove the stone. You can chop the fruit into slices, it all depends on personal preferences. Sprinkle with granulated sugar (300 gr.) And mix.
2. Rinse citruses, remove “buttocks”, grind fruit with slices together with zest. Exclude seeds, place oranges on top of plums. Add another 150 gr. Sahara.
3. Now prepare the apples, they must be washed, freed from the middle and chopped together with the peel. Add to the previous composition, season with the remaining sugar.
4. Turn the heat on for a minimum, cook the fruit for 1.5 hours. Stir to avoid burning. Now let the treat cool down, repeat one and a half hour longing. Cool again.
5. Lay out the mass in clean jars.Capping is done with parchment paper or capron lids. Store in the cold without direct sunlight.

Take a look at popular recipes with citrus fruits, apples, cocoa powder, ground cinnamon, vanilla. Plum jam is prepared in 2-3 stages. After each heat treatment, it is necessary to allow the treats to cool, then again send to languish. Thus, the fruits are evenly soaked in syrup and will not fall apart.

Video: how to make jam from plums