Plum jam cooking recipe. Simple and quick recipe "Five minutes"

09.09.2019 Buffet table

Step-by-step recipes for making plum jam with pits: classic, five-minute for the winter, with almonds, with peaches, in a slow cooker

2018-06-25 Irina Naumova

Grade
recipe

14529

Time
(min)

Servings
(people)

In 100 grams of finished dish

0 gr.

Carbohydrates

48 gr.

194 kcal.

Option 1: The classic recipe for pitted plum jam

Plum jam can be cooked in slices, whole with or without seeds. There are several dozen varieties of plums, all of which are used for various blanks. In our selection of recipes, we will look at the options for making plum and pitted jam. Let's prepare a sweet treat in different ways, add various additional ingredients. First, we will prepare a classic recipe, then a five-minute and other methods for every taste.

Ingredients:

one and a half kg of plum with a stone;
four hundred ml of water;
one and a half kg of granulated sugar;
two cans of half a liter.

Step-by-step recipe for pitted plum jam

First of all, you need to sort out all the plums. For harvesting, only whole, undamaged fruits without defects, strong and undamaged are used. Otherwise, when you open the jam, you may see the seeds, and the plums themselves may deform and open.

Now rinse the plums in running water, and discard in a colander. Then it is best to wipe them down with a clean cloth or heavy paper towels.

The next step is to prepare the sweet syrup. We mix the specified amount of granulated sugar and water. We put on fire and bring to a boil. Boil the syrup until the granulated sugar is completely dissolved.

Pour the resulting syrup over the plum and let cool completely. To speed up the process, place a saucepan next to a window or in a draft. But in no case, not in the refrigerator - the jam will be spoiled.

Now we put a container with plums and sugar syrup on the stove, turn on the fire. First, simmer until boiling and immediately remove from heat. Cool down completely. This one will take six to seven hours.

Then we repeat this step two more times.

Prepare clean, sterilized jars and lids. Boil the plum jam with a stone for the last time and immediately put it in jars. We twist the lids and turn them over. This is how we check the tightness of our workpiece.

If the jam doesn't leak, wrap it in a blanket and forget it until it cools. After the plum jam is sent to a cool place for storage.

Option 2: A quick recipe for pitted plum jam

Here is a recipe for five-minute plum jam with a stone. The secret is that the preparation really takes five minutes, then we will pour the syrup over the jam for a long time. After that we quickly boil it and put it in banks. We will make a sweet jam with strong and tough plums.

Ingredients:

eight hundred grams of plum with bone;
six hundred grams of granulated sugar;
one hundred and fifty ml of water.

How to Quickly Make Pitted Plum Jam

We take a saucepan with a thick bottom and walls. Pour water into it, add granulated sugar and bring to a boil, constantly stirring the mass with a spatula. We need to completely dissolve the sugar. This will take about five minutes of active boiling.

Now let's get down to plums. Wash them quickly and puncture with a fork on all sides on each drain.

Fill the plums with boiling syrup and leave for twelve hours.

Then we put on fire, bring it to a boil again and leave it again for the same amount of time. Repeat the procedure four more times.

Then we put beautiful marmalade plums in the jars, fill with syrup and cool. Then you can send it for long-term storage.

Option 3: Pitted plum jam with almonds

We use a little trick in this recipe. We'll replace plum pits with almonds. This will be a little surprise for those who try the jam without knowing a little trick. Plum jam will be more interesting.

Ingredients:

kilogram of plum variety "Hungarian;
eight hundred grams of granulated sugar;
teaspoon lies lemon acid;
almonds and vanilla.

Step by step recipe

First, sort out the entire plum and rinse. Let dry and tear off the ponytails. We take Chinese sticks and stick them into the place where the tail grew. Press gently and the bone will be removed.

Take the almonds and insert one into each plum.

We put plums with almond seeds in a saucepan, cover with sugar and leave in this form for a day. We need the plums to give their juice.

Now add water, put the pot on fire. Bring to a boil and turn off the heat. Then the jam should be infused for at least twelve hours.

After the specified time, bring the plum jam to a boil again and cool it again. This procedure is repeated five times.

Now it remains to boil for the sixth time. We bring to a thick syrup. Add citric acid and a pinch of vanilla five minutes before the end of cooking.

We pour plum jam with a stone into clean jars, tighten the lids and put away for long-term storage. Although, for sure, you will want to quickly try what happened.

Option 4: Pitted plum jam with peaches

This option is somewhat similar to the previous one. We will also replace the seeds with nuts, but this time with walnuts. Add a little peach to the jam itself. The recipe is designed for one jar of jam.

Ingredients:

two hundred twenty grams of granulated sugar;
one large peach;
four walnuts;
three hundred grams of plums with bone.

How to cook

For cooking, you need beautiful and solid plums. Go through them, rinse them well, and pat them dry with paper towels.

Gently squeeze out the bones. It is convenient to do this with a special device, but Chinese sticks will also do. We take out the seeds through the base of the stalk.

Disassemble the walnuts into quarters and scald them with boiling water. Insert a piece of walnut into each plum.

We put plums with walnuts in a jar. We alternate layers with peeled peach slices.

Fill with boiling water and close the jar with a lid. Let stand for a few minutes.

Drain the boiling water into a saucepan. Add granulated sugar to it and bring to a boil over medium heat. Dissolve the sugar and pour the syrup back into the jar.

Now we tighten the lid tightly, cool and leave in a cool place for storage.

Option 5: Plum jam with pits in a slow cooker

Let's prepare delicious plum and banana jam in a slow cooker. We simply select the required program, prepare the ingredients and get an amazing jam.

Ingredients:

a kilogram of jam with bone;
three glasses of granulated sugar;
three bananas;
teahouse lies lemon juice;
one hundred grams of almonds or walnuts if desired.

Step by step recipe

For cooking, it is best to use a medium-sized blue plum variety. They need to be washed, tails off, if any. Dry and put in the multicooker bowl.

Some housewives make punctures with a fork or toothpick so that the plums do not burst during boiling.

Add granulated sugar and switch off the Baking program. We set a timer for forty minutes.

Sometimes check what is going on in the bowl, you can stir it periodically.

We take out the nuts from the shell, remove excess litter and partitions. Chop them finely and add them to the multicooker bowl ten minutes before the timer goes off. Stir lightly, just do it very delicately.

So, the timer has worked, turn off the program, go to the heating mode. Peel the bananas quickly and puree them with a blender.

Turn on the Baking program again, add the banana puree and mix gently.

Bring to a thick mass, the consistency of jam with the lid open. We set the timer for twenty minutes.

At the very end, add lemon juice, stir and turn off the heat.

Note: You can boil the plum jam to the thickness you want. The longer you simmer the fruit mass, the thicker the jam becomes.

At the very end, while it is hot, pour it into jars and cool. After the jam can be sent to a cool place for storage.

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that can be dealt with by eating plum fruits. You can get all the benefits of this fruit even in the cold season, you just need to make delicious jam from it, there are quite a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe turns out to be very tasty with a pronounced summer aroma. Pieces of fruit in it are quite soft and, together with the syrup, resemble something like jelly in density. Such winter preparation will not only become a tasty addition to porridge or spread for sweet sandwiches, but also a filling for any pies and puffs.

In the classic recipe, only two ingredients are used, the amount of which can be proportionally increased or decreased.

Since the jam will be brought to a boil three times and boiled for some time, and between boils it will need to be completely cooled, the process of making it can take a whole day, depending on the amount of fruit and sugar.

Making seedless plum jam step by step:

"Pyatiminutka" - fast and incredibly tasty

The hostesses make preparations from summer berries and fruits in order to enrich their diet in winter with the useful vitamins they contain. But long heat treatment can destroy most of the nutrients. This fact became the reason for the appearance of the Pyatiminutka plum jam.

For cooking, only fruits and sugar are used, the amount of the last ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. This proportion is mainly used:

1000 g ripe plums;
1000 g of granulated sugar.

The cooking time is only 5 minutes, but it will take additional time to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of "Pyatiminutka" with an ingredient ratio of 1 to 1 will be 219.4 kcal / 100 g.

Cooking sequence:

Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
Transfer the fruits to a suitable saucepan, sprinkle them with sugar on top and put on low heat;
Stirring the fruit and sugar mass from time to time with a large wooden spoon or spatula so that it does not burn from below, bring it to a boil in a second. So the jam must be kept for five minutes;
After that, while the mass is still warm, spread it out in sterilized jars and roll up with the same sterile lids;
Place the jars upside down on a towel and wrap them in a warm blanket to maintain the temperature. Leave the workpieces in this form until they cool completely, then they can be transferred to the basement for storage.

Plum jam with pits

Usually, those varieties of plums are used for jam, in which the seeds are easily separated. This allows in the process of preparing fruits to immediately discard wormy specimens, as well as prepare a product that is 100% edible, from which you will not have to pull out the bones later. But even from those varieties from which it is difficult to extract the seeds, you can cook delicious jam with a bone.

For such a preparation for the winter, you need to take:

1000 g plums;
1200 g sugar;
900 ml of water.

Not taking into account the time for standing the mass and cooling between boils, the cooking time for the jam will be about 2 hours.

The calorie content of the finished plum treat is 167.1 kcal / 100 g.

Work algorithm:

Sort the plums, remove the stalks and rinse well. Then make several punctures on each fruit with a toothpick or fork;
After that, put everything in a container of a suitable size and pour the amount of water indicated in the recipe. Put a container with water and fruit on the stove and heat up to 75-85 degrees for two to three minutes;
Drain the water from the fruit, add the prescribed amount of sugar and boil the syrup. Pour boiling syrup over the plums and leave to stand for 3-4 hours;
After this, the jam will need to be brought to a boil three times, but do not let it boil, remove from the stove and leave to cool and stand for 10-12 hours;
For the fourth time, let the fruit simmer over low heat for about 15 minutes and put them hot in sterile jars. Leave the rolled up banks until they cool completely upside down.

"Plum delight" - option without cooking

Plum jam can be made even without heat treatment. This will help preserve all the benefits of the fruit, but in this case it is necessary to pay special attention to the cleanliness and sterility of containers for winter harvesting, as well as the conditions of its storage. It is best to keep jars of ready-made jam in the refrigerator or cool basement.

Since in this case sugar acts as a preservative for the finished product, the proportions of the ingredients should be as follows:

1000 g plums;
2000 g sugar.

For those who do not like too sweet jam or do not plan to store it for a long time, you can reduce the ratio of sugar to fruit, but not less than 1 to 1.

The calorie content of 100 g of jam without cooking is 278.3 kcal.

It will take no more than 40-50 minutes to prepare winter blanks without cooking.

Plum jam recipe without cooking step by step:

Carefully wash the fruits, discard rotten and wormy, remove seeds;
Grind prepared plums using a meat grinder or blender;
Pour sugar into the resulting fruit mass and mix. Then let stand for a while (up to 10 minutes);
Repeat stirring several times at small intervals. The task is to completely dissolve the sugar;
Arrange the finished jam in a sterile container, close with sterile lids and immediately store in a suitable place.

Plum jam with apples

This thick, beautiful and tasty jam with apple pieces and a breathtaking aroma will be an excellent filling of pies, bagels, pancakes, as well as an independent treat for tea. Its preparation, of course, is a long and difficult process, but the result obtained fully justifies itself.

The products used in the cooking process will be required in the following proportion:

2500 g of plum fruits;
1000 g apples;
1000 g of granulated sugar.

The duration of cooking will depend on the number of boiling of the mass and the length of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple-plum jam, calculated for 100 grams, will be 122.2 kilocalories.

Cooking procedure:

Wash the plums, sort out and remove the seeds. Then put them in a bowl (saucepan), in which the jam will be boiled, and cover with half the sugar. Leave to let them juice;
In the meantime, you should tackle the apples. For this harvest, only perfect fruits are required, which must be peeled, cored with seeds and cut into beautiful slices;
Transfer the prepared apples to the plums and cover with the rest of the sugar on top. Leave the fruit mass again, so that the apples will release juice;
Then put the dishes with the ingredients on the fire, bring to a boil and simmer for half an hour to 40 minutes. Turn off the heat and let cool;
After 4-5 hours, when the fruits have completely cooled down, they need to be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
When the jam is ready, it must be spread hot in glass (pre-sterilized) jars and, after cooling, rolled up with lids.

Cooking plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you will not want to put it in pies, but simply enjoy it, like expensive chocolates, along with tea. The texture of the finished product is homogeneous by grinding the fruit through a sieve. Do not use a blender to puree during the cooking process, as it will leave pieces of the peel.

Food proportions per liter can:

1500 g pitted plum;
600 g granulated sugar;
150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

Cocoa plum jam preparation progress:

Weigh out the required amount of prepared seedless plum fruits and transfer them to a saucepan, at the bottom of which a little water is poured (literally 200-300 ml);
Put the saucepan on the fire and let the mixture simmer under a closed lid for 20-25 minutes so that the fruits become soft. Then remove them from the heat and cool;
Wipe the cooled plums through a sieve, removing the skin from the total mass. Pour 500 g of sugar into fruit puree and simmer after boiling for 30 minutes, stirring regularly;
Stir the cocoa powder with the remaining sugar and add to the boiling jam. After that, cook the mass for another quarter of an hour, then seal it hot in prepared jars.

Plum jam with orange

Often housewives, who have been preserving plum jam for several years, want to add variety to the usual classic blanks. This can be done by adding citrus notes to the fragrant plum base. This recipe uses oranges, their fresh juice and zest.

The ratio of the number of ingredients to the main product:

1500 g plums;
1250 g sugar;
400 ml orange juice;
15 g of orange peel.

The total cooking time is 1.5-2 hours.

Caloric content - 184.3 kcal / 100 g.

Culinary processes:

Cut the prepared clean plums into two halves, while removing the seeds. Place fruits in a suitable saucepan, top with orange juice and cook after boiling until soft (about 20 minutes);
Then remove the fruit with a slotted spoon on a baking sheet, and add sugar and zest to the juice. Boil the syrup, waiting for the sugar grains to completely dissolve;
After that, return the plums to the syrup and cook for another 10-15 minutes, until the syrup is sampled on a soft ball. Roll up hot jam in prepared glass jars.

How to cook tender and juicy - please your loved ones with a delicious snack.

Read how to make a delicate apple pie in a slow cooker.

Delicious omelette in a package - the dish is tender and light, but at the same time it is less high in calories than fried in a pan.

Yellow plum jam in a slow cooker

In a multicooker, you can cook jam from any type of fruit, berries and even some vegetables. The advantage of this method is that the mass does not need to be mixed during cooking, and it will not burn. But it is not worth putting more than a kilogram of raw materials into the multican, since there is a high probability that the jam will escape.

For jam from plums in a slow cooker, you need to take:

1000 g yellow plums;
1000 g of white granulated sugar.

The duration of cooking in a multicooker will be 1 hour, additional time will be needed to prepare the fruit.

The nutritional value of plum treats from a multicooker is 219.4 kcal per 100 g.

How to cook:

Wash fruits, sort out, remove seeds and disassemble into halves. Then transfer them to the multicooker bowl and cover with sugar;
Leave everything for about an hour for the juice to stand out. After that, using the "Stew" (or "Soup") option, cook the jam, closing the multicooker with a lid;
For greater density, the mass can be boiled again after cooling. Such jam, as well as prepared in the usual way, is stored in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and useful macro- and microelements, which are very valuable for the human body. You can combine the benefits of these two products in such a winter preparation as plum jam with nuts. For its preparation, you can use walnuts, as suggested in the recipe, or you can take almonds and hazelnuts.

To cook a walnut-plum blank for the winter, you will need:

1000 g plums;
600 g sugar;
200 ml of water;
100 g of walnuts;
30 ml of cognac.

The duration of work on this jam will be about 2 hours.

The calorie content of the product is 178.9 kcal / 100 g.

Recipe for plum jam for the winter with nuts step by step:

Put clean halves of pitted plums in a saucepan, pour in water and cook over low heat for 20 minutes after boiling;
Then add sugar and cook, stirring constantly, for 40 minutes;
At the third stage, add chopped walnuts and cognac to the mass, boil for another 10 minutes. After that, put the jam from the plums in the jars and close the lids.

For recipes for jam from halves of plums, it is better to use fruits of the varieties "Renclode" or "Hungarian", since they separate the stone very well.

If the fruits are medium-sized, then you can put them in the blanks whole, but for better impregnation with syrup, they need to be pierced in several places.

To prevent the thick skin on the fruit from bursting, violating the integrity of the plum slices, the fruit should be blanched for 1-2 minutes and then rinsed with cold water.

Also, the integrity of the fruit for a plum treat will help preserve the soda solution in which they need to be kept, and then rinsed thoroughly.

The beginning of autumn is the time when a delicious and aromatic plum ripens. Fresh fruits are not stored for so long, but they make an amazing jam. Such a product is not only tasty, but also healthy. The plum contains a lot of routine that maintains vascular tone. Its fruits have a laxative effect, and the minerals included in the composition help to improve metabolic processes, get rid of stress faster and recover from a cold. It is better that the jam is seedless, it is much more pleasant to eat it in this form.

To make pitted plum jam, the fruit should be ripe, fleshy, but not too soft. First, plums must be sorted out and wormy, dented, rotten specimens must be discarded. Next, the selected fruits are washed in a colander under a tap and the remaining stalks are cut off from them. Each cream must be cut into two pieces and pitted.

Now you can start cooking aromatic jam. You also need granulated sugar. The rest of the ingredients are selected according to the recipe. Containers and lids must be sterilized. It is better to take glass jars of a small volume - up to 500 g. It is good if they are convex, curly. In such a jar, it would be appropriate to serve the jam to the table without transferring it to another dish.

The best seedless plum jam recipes

There are many recipes for plum jam. You can make it in haste without spending a lot of time using a simplified technology. If you want to further surprise guests with an exquisite dessert, unusual ingredients are added. Try to make several types of seedless plum jam at once, some of them will definitely become your favorite.

Since the five-minute jam is prepared for a minimum amount of time, nylon caps will not work, you need to use metal ones, you can screw them. The list of ingredients for this recipe is very succinct. You will need:

1 kg of plums;
1 kg of sugar.

The prepared plum halves are put in a deep bowl and covered with granulated sugar. Stir the ingredients gently so that the sugar is evenly distributed. Now the plums must stand in order for the juice to stand out and the sand to melt. This process will take several hours, depending on the juiciness of the fruit and the temperature in the house.

When the plums literally float in their own juice, you can start cooking the five-minute. Transfer the contents of the bowl to a saucepan and put on low heat. A copious foam will soon form, which needs to be removed. From the moment of boiling, the jam should be cooked for 10 minutes, it should be stirred during cooking. After this time, the delicacy is poured into jars, covered with lids, turned over and wrapped.

On a note! The advantages of this recipe include the speed and ease of preparation. Slices of plums remain intact in the jar, and the syrup acquires a rich ruby color. In addition, this jam retains the maximum benefit.

Pitted plum jam: video

The multicooker has become an indispensable assistant for many housewives today. This household appliance is also good because you can cook a very wide range of dishes in it. A slow cooker is also useful when you need to cook pitted plum jam.

It is enough to put the ingredients in the bowl and after the set time the product will be ready. This recipe will especially help those who monitor their weight and try to eat less sweets. To make jam in a multicooker, you will need half as much granulated sugar as according to the classic recipe. This method is also ideal for inexperienced housewives - the multicooker will do everything for you.

Before making the jam, you should prepare:

1 kg of plums;
0.5 kg of sugar.

The washed and prepared berries are sprinkled with sand and left to juice. If the plum tastes sour, you can add 1 more cup of granulated sugar. You don't have to wait long. As soon as the berries begin to produce juice, send them to the multicooker bowl, stir with a wooden spatula and leave to cook. To prevent your jam from turning into jam, it is better not to close the lid.

Select the “extinguish” mode on the control panel and set the timer for 20 minutes. When the specified time has passed, the jam must be mixed and cooked for another 20-30 minutes (the exact amount of time depends on the characteristics of the multicooker). The finished dessert is left in the same bowl where the preparation was going on for 4-5 hours under the lid.

Advice! If you need a thicker syrup, you can add edible gelatin, previously dissolved in a little warm water, to the jam.

The workpiece rolled up in sterilized jars can be stored at room temperature. If you plan to eat a treat soon, cover it with parchment paper and refrigerate.

Plum jam in a slow cooker: video

Although the recipe initially suggests using walnuts, you can substitute hazelnuts for them or take a platter of hazelnuts. The plums must be of firm grades and not overripe, otherwise, instead of the intended dessert, you will get a fruit and nut paste. For cooking you will need:

2 kg plums;
1.8 kg of sugar;
200 g of shelled nuts.

According to the recipe, plums are recommended not only to be halved, but also to be cut into cubes. In the event that the berries are small, it is permissible to leave them in halves. Soak the nuts for 30 minutes in cool water. Some people make this jam in the form of stuffed plums. For such a dessert, the nuts need to be finely chopped with a knife.

On a note! You should not use a blender, otherwise the nut mass will turn into porridge.

It is better to cook jam in a saucepan with a thick bottom and walls, then there will be more chances that it will not burn. The berries are placed in a bowl and allowed to boil a little, after which granulated sugar is added.

Next, the dessert needs to be cooked over low heat for 40 minutes, stirring constantly, and then add the prepared nuts to the pan. As soon as the mass boils, the heat is reduced again and the cooking is continued for another 20 minutes, not forgetting to stir. The finished dessert is immediately poured into sterilized jars and closed with metal lids. There is no need to turn the container.

Advice! A cinnamon stick can add an additional flavor to this jam. It should be placed in a saucepan shortly before the end of cooking.

Plum jam with nuts: video

According to the recipe that we want to offer you, the jam is very easy to cook and does not require much time at all. It can be cooked in between while doing something else. Since the berries are gradually soaked in syrup, the halves of the plums remain intact and translucent, and the syrup itself becomes quite thick, of a pleasant rich color. For this jam you will need:

1 kg of plums;
1.3 kg of sugar;
100-150 g of water.

First, the syrup is cooked from water and granulated sugar. As soon as it thickens a little, prepared pitted plums are poured over them and left for several hours. During this time frame, you can do other important things. After that, the jam is put on the fire again, brought to a boil, boiled for 2-3 minutes and turned off again. The procedure should be repeated twice more, and the third time you need to bring the dessert to readiness. After that, the yummy is poured into sterile jars and rolled up.

Inventive hostesses are constantly improving the classic recipes. After all, cooking is a real creative process, as a result of which new masterpieces appear from time to time. One of these novelties, which managed to gain popularity, is plum jam with the addition of cocoa.

Many families fell in love with this dessert and became the highlight of the winter table. The finished product is not sugary, with unexpected taste accents. To make such a jam, you will need:

2 kg of plums;
1 kg of sugar;
40 g cocoa powder;
10 g vanillin.

Pieces of plums are covered with half the amount of sugar and wait until a lot of juice is released. After that, add the remaining granulated sugar, vanillin and cocoa. The contents of the pan are mixed, put on fire, brought to a boil, the flame is reduced and cooked with constant stirring for 50-60 minutes.

On a note! Stir the jam very carefully, trying not to crush the slices of berries. Then the dessert will be not only tasty, but also beautiful in appearance.

The finished product is poured into prepared cans and hermetically sealed. It is better for the jam to cool slowly, for this they wrap it up.

This delicate dessert goes well with pastries, it can be added to ice cream, eaten with cheese cakes and pancakes. As soon as you cook such jam once, it will become a frequent guest on your table. The recipe is not particularly difficult, the main thing is to choose the right ingredients.

They are best combined with blue and red plum chocolate. You can take the chocolate you prefer, it can be bitter or milky. The difference between them is in the amount of sugar. As an experiment, it is permissible to use both types of chocolate at the same time. In order to prepare such a yummy, you need to stock up in advance:

1 kg of plums;
600-700 g of granulated sugar;
100 gram chocolate bar.

Seedless berries are cut into small cubes and placed in a saucepan. Sugar is also sent there. The mixture is cooked for about 30 minutes with constant stirring. The emerging foam must be removed. When the syrup acquires a ruby hue, you can add chocolate, which is previously broken into slices. If you want a richer chocolate flavor, you can increase the amount of this ingredient.

Continue stirring the dessert until it boils. The chocolate should be completely dissolved by this time. In the open form, such a delicacy is stored for no more than a month in the refrigerator. If the jars are sealed and drained into the basement, the jam can be stored through the winter if you don't eat it sooner.

It turns out very tasty jam from yellow plum - cherry plum. Grape berries help to make the taste even more exquisite. This dessert absorbs the aroma and colors of summer, while preparing it is not difficult at all. To create a treat you will need:

1 kg of yellow plum;
1 kg of grapes;
2 kg of sugar.

Cherry plum is pre-cut into slices. You will need to get seeds from the grapes, but it is better to use raisins without seeds. After that, the berries are mixed and covered with granulated sugar. As soon as the plums and grapes are juiced, the mass is transferred to a saucepan and put on fire. As soon as the jam boils, you need to remove the foam and immediately turn off the flame.

After the fruit in the syrup has cooled, the procedure is repeated. The boiled dessert is kept on fire for 5-10 minutes, after which it is poured into jars and rolled up. You can store such a workpiece on an insulated loggia or in the basement. In winter, it is very pleasant to drink tea with this delicious jam, or take one jar with you when you go to visit.

In addition to the proposed recipes, there are many others. When cooking plum jam, you can add lemon, orange, apples, mint, cardamom. Try new combinations, and perhaps you will be able to create another popular recipe that other housewives will share with each other.

The fruits of the plum tree go well with many spices, fruits or citrus fruits. By mixing common products, the taste of plum jam can be varied - the resulting dessert can be added to baked goods 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:

You need to 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, the stalks must be removed. For cooking, whole berries or halves are suitable.
If whole 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 absorb the sugar syrup evenly.
When small plums are boiled whole, 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 this action. They are simply cut in half, the bones are removed.
Fruits with a thin skin should be boiled in several tabs, before each of which 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 seedless plum jam for the winter you will need:

pot;
plates;
knife for cutting and preparing food;
cutting board;
colander;
multicooker, bread maker or pressure cooker (for making jam according to special recipes);
cans and lids for twisting;
soda for sterilizing containers;
a blanket (you will need it to wrap jars of rolled up jam);
kitchen scales (to keep the proportions of all ingredients).

How to make pitted plum jam

There are many ways to make plum jam for the winter, which all housewives successfully use. Most make the treat 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, fruit. Here you just need to know how and in what sequence to add ingredients to the fruits of the plum tree.

Classic recipe

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

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

Simple and quick recipe "Five minutes"

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 wash the berries thoroughly, remove seeds from them, cut each 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.
Chop the citruses or cut into small pieces - whoever likes it more, but the peel must be left.
Put all fruits and berries in a saucepan on a small fire. At the same time, the mixture should be constantly cooked in a state, as if it is about to boil.
Pitted plum jam for the winter requires constant control of the hostess - you need to stir and not let it boil. We keep the mass for about 5 minutes, then remove from the stove.
We spread the contents of the pan over the prepared jars and roll up. It is worth noting that the container should be boiled a day before use, wiped off and, wrapped in a blanket, put upside down until completely dry and cool.

Cocoa Butter Recipe

It turns out a very unusual dish for the winter, suitable for those who like to try new combinations of tastes. 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.

We make preparations for the winter step by step:

Put the peeled nuts in a bag and knead with a rolling pin so that the pieces become very small. You can do it with a knife, but it will be more difficult.
We sort out the plums, leave only those that are not damaged, rinse them, peel them.
We put the fruit tree product in a blender or scroll through a meat grinder to end up with a plum puree.
We put the mass in a saucepan, put on the smallest heat for 10 minutes.
Add butter, sugar, nuts to a well-warmed plum puree and cook for another 30 minutes.
In a separate container, mix the cocoa powder with some of the sugar, add to the jam. To enhance the aroma, you can pour 4 tablespoons of brandy. We leave for 10 minutes.
After waiting all the allotted time, the pitted plum jam with chocolate can be rolled into a dry sterilized container.
It is imperative to cool it in warmth, after which it can be transferred to a cellar, pantry or other place where they will be located before serving.

Fragrant 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 make 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 treat consistently:

Choosing juicy but dense plums. We wash, make a couple of cuts in each, keep in boiling water for 2 minutes to remove the skin.
Remove the seeds, cut each fruit into four parts.
Rub the ginger 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 the slowest heat, but do not stir.
When the mass boils, put the ginger and lemon, mix everything thoroughly, simmer until it thickens.
Pour the resulting thick mixture into pre-sterilized jars and roll them up. It is recommended to store in a refrigerator or cellar.

How to cook plum jam in slices in a slow cooker

This method is much easier than cooking on the stove. To cook in a multicooker, you need to have the minimum amount 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 damage the berry especially. Cut lengthwise into thin slices.
Put the chopped plums in the multicooker bowl.
We add sugar, but do not mix everything together, but just gently shake the bowl. We 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 as desired. We set the multicooker to the “Quenching” mode and leave it for 20 minutes. This amount of time is needed so that the lobules do not disintegrate.
After the signal from the technician, signaling the end of cooking, remove 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, roll up. Leave the jars to cool upside down and wrapped in a towel. Fragrant and healthy plums are ready for the winter!

Homemade yellow plum with oranges and apples

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

ripe yellow plums of any kind - 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 cut them in half or smaller and remove the seeds. Place in a saucepan and cover with a glass of sugar.
Cut the oranges together with the peel into small cubes, remove the seeds. Place on top of the sugar-dusted fruit. If oranges are not available, lemons can be used instead.
Peeled apples, cut into cubes or wedges, depending on preference. Add to the rest of the ingredients and cover with the remaining sugar.
Cook over low heat for 1 - 1.5 hours, stirring constantly. Then let the jam cool and boil again for at least 1.5 hours.
It is necessary to spread the resulting mass in 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.