The recipe for blackberry jam will help you create an appetizing dessert with impeccable taste and amazing aroma!

A berry called blackberry is a very interesting product that gives a huge field for imagination to confectioners and cooks. A close relative of raspberries, it has an unusual pronounced taste with predominant sweet notes, which are balanced by a slight pleasant sourness. Not surprisingly, blackberry jam always turns out incredibly tasty and sells like hot cakes. Kids really like this homemade preparation for the winter, cooked without stones. You can simply spread this thick jam on bread and enjoy the food loved by many of our compatriots since childhood.

It is also quite often used in gourmet restaurant desserts: souffles, cheesecakes, muffins. Housewives prefer to cook this delicacy at home, not only because of its wonderful taste, but also because of the large number of useful properties that blackberry jam is endowed with. So, this dessert will help:

• strengthen the walls of blood vessels;
• overcome colds;
• increase immunity;
• relieve the condition with pneumonia, inflammatory processes;
• reduce body temperature in acute respiratory infections;
• cope with cystitis, kidney ailments.

9 blackberry jam recipes

Recipe 1. Classic blackberry jam

Ingredients: 1100 g blackberries, 1100 g granulated sugar.

We sort blackberries, removing spoiled berries. We wash, tearing off the stalk in the process. Let drain excess liquid remaining on the berries. We place the blackberries in a saucepan with a large bottom diameter or in a basin used for making jam. Sprinkle sugar. Carefully, without damaging the integrity of the berries, stir. We set aside the candied berry for half an hour or an hour until it releases juice. Heat slowly while stirring. Boil for about half an hour. We pack in sterile pre-prepared jars. Seal hermetically.

Recipe 2. Blackberry jam

Ingredients: 970 g blackberries, 820 g sugar, 3 g citric acid.

We carefully wash the sorted blackberries, removing twigs and stalks. Scatter on a paper-lined surface to drain water from the berries. In a container - a wide saucepan or an enameled basin, place the blackberries in layers, sprinkling them with sugar. We wait 5-5.5 hours, during which the berries will release a sufficient amount of juice. Slowly boil, stirring gently and removing the foam. Boil for approximately 5 minutes. A minute before the end of the cooking process, pour in citric acid. We stir. We spread the jam in a clean glass container. Store under plastic covers in the cold.

Recipe 3. Blackberry jam with raspberries

Ingredients: 950 g blackberries, 1900 g sugar, 950 g raspberries.

We sort out blackberries and raspberries separately. Mine, tearing off the remaining stalks. Put the blackberries in one bowl and the raspberries in the other. We fall asleep both types of berries with an equal amount of sugar - 950 g in each container. Gently stir, trying not to deform the berries themselves. In a cool place we stand for about 11 hours. The juice released during this time with undissolved sugar is decanted into a wide saucepan. We warm, stirring, until the sugar is completely dissolved. Add blackberries, raspberries. Boil slowly for 6 minutes. We remove the foam, stand without heating until the contents of the pan cool completely. Boil again for about 5 minutes. Packed in sterilized jars.

Recipe 4. Blackberry jam with apples

Ingredients: 1020 g blackberries, 980 g sour apples, 1550 g sugar, 135 g lemon, 18 g butter, 3 g cardamom, 280 ml water, 90 g blackberry or other berry liqueur - optional.

My apples, peel, remove the core. Cut into small pieces. Blackberries are sorted, suitable for canning - washed. In a large saucepan, combine chopped apples with water. Blanch fruit for 10 minutes until softened. Squeeze the juice from the previously washed lemon into a container. Throw in blackberries. Cook for 11 minutes after boiling again. We fall asleep sugar. Stirring, heat until it dissolves. We quickly heat the whole mass, boil for 10 minutes, stirring and removing the resulting foam. Add cardamom liqueur. Boil for 3 minutes. We take the pot. We put the oil, stir, remove the foam from the surface. Slightly cooling the jam, transfer it to the prepared jars. On the neck of each jar we place a circle of parchment with the appropriate diameter. We close with polyethylene lids. We keep cold.

Recipe 5. Blackberry jam with lemon

Ingredients: 980 g blackberries, 980 g sugar, 140 g lemon.

We wash the blackberries, rejecting spoiled berries in the process. We cut off the stems. Wash the lemon thoroughly. Grate the yellow zest. Pour blackberries into a thick-bottomed saucepan. Add citrus zest. Sprinkle with sugar, lightly crushing the berries for speedy juice separation. Squeeze juice from the lemon pulp to the resulting mass. Heat slowly, stirring regularly. After the sugar is completely dissolved, add fire. Boil, stirring to prevent burning, about 10 minutes. After thickening, transfer to a sterile container. We put the filled jars, covering them with lids, in a deep pan. Add water up to the shoulders of the jars. Sterilize for 10 minutes. Seal hermetically.

Recipe 6. Blackberry jam with oranges

Ingredients: 1050 g blackberries, 380 g oranges, 1070 g sugar, 120 g lemon.

Wash citrus. Remove the peel from oranges, clean it from the white part. Cut the yellow zest into thin strips. Squeeze orange juice into a wide enameled container. We fall asleep sugar, chopped zest. Heat until sugar dissolves. We cool. We sort and wash the blackberries. Place in chilled juice. Let it steep for about 2 hours. We heat until boiling, cook, stirring, for half an hour. 7 minutes before the end of cooking, squeeze the lemon juice into the jam. Stir, let cool. We pack in jars prepared in advance.

Recipe 7. Blackberry jam in a slow cooker

Ingredients: 750 g blackberries, 750 g sugar.

We sort blackberries, selecting whole berries suitable for canning. We wash them carefully, trying not to damage them. Lightly dry on paper or simply leave in a colander to glass the liquid. Put blackberries in the bowl from the multicooker, sprinkle with sugar on top. We stand without heating for about an hour. When blackberry juice appears, set the "Extinguishing" mode with a time of 20 minutes. The steam valve is turned to release steam to the outside. At the end of the mode, open the lid, leave the mass to cool slightly for 20 minutes. For the second stage of cooking, we select the same mode with a time of 40 minutes. In the process of cooking, you need to stir the jam several times. With an increase in the amount of ingredients indicated in the recipe, it is recommended to cook jam with an open lid. Pour hot dessert into sterile jars, cork.

Recipe 8. Seedless Blackberry Jam

Ingredients: 1050 g mature blackberries, 490 ml water, 1050 g sugar.

We wash the berries separated from the stalks, in the process of rejecting unripe and spoiled blackberries. Pour water into the pan, which must be heated to a temperature of 80-90 degrees. We put blackberries in it. We heat for 3 minutes without boiling. We express the liquid. We transfer the berries to a metal sieve and grind them. We warm the blackberry puree in a container covered with enamel or non-stick coating. Sprinkle sugar, constantly stirring, slowly boil. Boil until thick. Put in sterilized jars. Roll up.

Recipe 9. Blackberry Jam with Bananas

Ingredients: 1100 g blackberries, 1100 g bananas, 1100 g sugar.

We select whole, undamaged berries, clean them from the stalks, wash them. We let the liquid drain from the surface of the blackberry, putting it on paper towels. We shift the berry into a basin or pan. We fall asleep with granulated sugar. We stand for a couple of hours or leave it in the cold for the night so that the blackberries release juice. Quickly heat the blackberry mass, stirring. Then boil slowly for about half an hour. We clean the bananas, cut the pulp into cubes 10x10 mm in size. Pour the sliced ​​bananas into the blackberry jam 6 minutes before the end of the cooking process. Packed in pre-sterilized glass jars. We keep cold.

Cooking such a fragrant and healthy dessert is not a particularly difficult task. Even a beginner can handle it without much difficulty. However, in order to prepare delicious blackberry jam for the winter, the following nuances must be taken into account:

1. Blackberries are a delicate, delicate product, so if the recipe suggests making jam from whole berries, you need to carry out all manipulations with it very carefully. So, it is necessary to carefully rinse and stir the blackberries so as not to damage them during the cooking process.
2. Blackberry seeds are slightly harder than raspberries. If the jam is intended for small sweet teeth, it is worth getting rid of the seeds by rubbing the berries through a sieve.
3. Blackberries are combined with many fruits, harmonizes well with citrus fruits. In blackberry jam, not only citrus juice is often added, but also zest, which gives a spicy bitterness.
4. For gourmets, there are many blackberry jam recipes that use aromatic spices such as cardamom, rosemary, cloves.

blackberry jam It has many unconditional advantages, among which one can note the huge benefits for the body, excellent taste, attractive aroma and wonderful bright appearance. The ability to use a short cooking process allows you to maximize the preservation of nutrients in the finished dish. Such a delicacy is less common in homemade preparations than jam from more common berries - raspberries, strawberries, cherries. However, in terms of the number of components valuable for the human body and the taste characteristics, blackberry jam is in no way inferior to the latter, and sometimes even surpasses them.

Just like all over the world, and maybe even stronger, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the most meager, stingy times, the housewives tried to prepare at least a few jars of sweet, fragrant, smelling like a generous summer jam. Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to the guests. And these good traditions are still alive today. In every house, in every family, a carefully prepared jar with this delicious and fragrant dessert is sure to be stocked up. Today we will try to learn and remember how to make jam.

Almost any berries and fruits are suitable for making jam. Ripe fragrant strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into business. Various additives will not be superfluous when cooking delicious jam, for example, cherry leaves are suitable for gooseberry jam, blackcurrant leaves can be added to whitecurrant jelly, and watermelon and melon peel jam is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, thick homogeneous jam is convenient to spread on morning toast or a sandwich, and jam itself, which has a much more liquid syrup consistency, but whole berries, is so pleasant to eat with tea on cold winter evenings.

Today, there are an endless number of recipes and ways to make jam. The preparation time and method differ. preparation of berries and fruits, and even the base of the syrup. Someone makes jam using sugar syrup, and someone, remembering old traditions, boils berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by the generations of our ancestors are relevant to this day.

Today, "Culinary Eden" has prepared for you a selection of the most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam.

1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. The best at all times were considered copper basins for jam with a comfortable long handle. Jam in such a basin is prepared quickly, which helps to preserve the color and aroma of the berries. However, it is important to ensure that no green plaque of harmful copper oxides forms on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel are deprived of this drawback. But it is better to refrain from using enameled dishes, the probability is too high that your jam will burn and be completely spoiled.

2. Try to choose the best and freshest berries and fruits for jam. Of course, only those berries that you picked in your garden on the day of cooking can be ideal berries for making jam, but, unfortunately, this is not available to everyone. When buying berries in the market or in a store, try to give preference to local fruits. Such berries and fruits make a much shorter way to our table, which means that they retain the fullness of taste and aroma much better. Most berries and fruits are best taken not quite ripe, but choose absolutely ripe cherries and plums. Make sure that your berries do not have any visible flaws, damage, dark spots, bruises. Do not forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will turn out to be.

3. In order to prepare a truly tasty and beautiful jam, first of all, you should properly prepare sugar syrup. After all, only well-prepared syrup can make jam of the best quality, such jam will have a clean, transparent syrup and whole, beautiful and fragrant berries. Cooking such a syrup is not at all difficult. Take 1 kg. sugar, pour into a bowl for cooking jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, reduce the heat slightly, stop stirring and cook the syrup, only slightly shaking the basin, trying to avoid caramelization. Your syrup will be completely ready when it flows down from a spoon lowered into it in a thick, viscous stream. You will see - berries cooked in such a syrup retain their shape perfectly.

4. During the cooking of jam, foam is necessarily formed on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature sourness. However, you should not rush and try to remove the foam as soon as it appears. Just before the end of cooking, let your jam boil as hard as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the resulting foam. This method will allow you to most thoroughly remove even the slightest remnants of foam, without damaging the berries, and, which is also important, will save you time and effort.

5. It is equally important and correct to track the end of the cooking process. After all, undercooked jam can ferment or turn sour, and overcooked jam will definitely be candied and will not be able to please you with a bright taste and aroma. In order to correctly determine the moment when your jam is already completely ready, it is enough to use simple tips. The jam is ready when the foam does not diverge along the edges of the basin, but gathers closer to the center. In the finished jam, the berries are evenly distributed in the syrup, and do not collect at the surface. A drop of ready-made jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the fire, it is already completely ready!

6. Let's try to cook delicious, bright and fragrant jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries to a jam bowl. Pour the berries with one kilogram of sugar and put in a cool place for several hours until the strawberries release juice. Then place the bowl over low heat and bring the strawberries and sugar to a boil, stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it brew for 8 hours. Then boil the jam until tender on the smallest fire, trying not to allow excessive boiling. The jam prepared in this way completely retains the bright taste and aroma of berries, and the syrup is clean and completely transparent.

7. It is even easier to cook delicious, fragrant and so healthy raspberry jam. Carefully sort one kilogram of raspberries, remove twigs and sepals and rinse gently. Transfer the berries to a deep saucepan and cover with one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a jam bowl, bring to a boil and cook over low heat for 10 minutes. Transfer your berries to the prepared syrup, bring to a boil and cook over medium heat for 5 to 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove the resulting foam and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.

8. M. Syrnikov offers us a recipe for excellently tasty lingonberry and apple jam. Sort one kilogram of lingonberries, rinse and dry slightly. Peel three sour apples, remove the core and cut into 8 pieces each. Cook sugar syrup from 1 kg. sugar and ½ cup water, as described above. Pour the berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the fire again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until tender, gently shaking the basin and avoiding burning. Cool the finished jam and arrange in jars.

9. Delicious gooseberry jam will require painstaking preparation, but will thank you with its exquisite aroma and amazingly beautiful color. 800 gr. Rinse green unripe gooseberries thoroughly, cut off the twigs and the remains of dried flowers, make a small incision on each berry with a sharp knife and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 gr. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add the prepared gooseberries. Cover the pot with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg into the jam bowl. sugar, add 1 cup of the reserved broth and cook a thick syrup. When the syrup is ready, pour the berries into it, bring it to a boil again and cook over low heat for 15-20 minutes, gently shaking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.

10. Indian cuisine invites us to try the original spicy and spicy rhubarb and ginger jam. 400 gr. Wash the rhubarb stalks, remove the rough skin and cut into thin slices. Place the rhubarb in a cooking pot, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon minced lemon zest. Place the saucepan on the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar is completely melted and the rhubarb is juicy, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and arrange in jars. Store in refrigerator.

And on the pages of "Culinary Eden" you can always find many new and proven recipes that will surely help you find the answer to the question of how to make jam.

Just like all over the world, and maybe even stronger, sweets have always been loved in Russia. And one of the most common, most beloved sweet dishes in Russian cities and villages has always been jam. Even in the most meager, stingy times, the housewives tried to prepare at least a few jars of sweet, fragrant, smelling like a generous summer jam.
Cooking methods were often kept secret, and a well-prepared treat was proudly boasted to the guests. And these good traditions are still alive today. In every house, in every family, a carefully prepared jar with this delicious and fragrant dessert is sure to be stocked up.
Almost any berries and fruits are suitable for making jam. Ripe fragrant strawberries, cherries and currants, strong ruddy apples, peaches and apricots, blueberries and blueberries loved by many, and even such exotic fruits for our region as walnuts and green tomatoes, everything goes into business.
Various additives will not be superfluous when cooking delicious jam, for example, cherry leaves are suitable for gooseberry jam, blackcurrant leaves can be added to whitecurrant jelly, and watermelon and melon peel jam is unthinkable without vanilla and lemon juice. Jam also differs in its consistency, thick homogeneous jam is convenient to spread on morning toast or a sandwich, and jam itself, which has a much more liquid syrup consistency, but whole berries, is so pleasant to eat with tea on cold winter evenings.
Today, there are an endless number of recipes and ways to make jam. The cooking time, the method of preparing berries and fruits, and even the base of the syrup differ. Someone makes jam using sugar syrup, and someone, remembering old traditions, boils berries in honey. Everyone can choose a recipe according to their strengths and means. And yet, the basic principles of cooking, little secrets and tricks developed by the generations of our ancestors are relevant to this day.
The most important tips and secrets that can help even those who are going to cook this sweet dish for the first time, and will fully explain to you how to make jam:
1. When choosing dishes for cooking your jam, try to pay attention to deep and wide basins or pans made of copper, aluminum or stainless steel. The best at all times were considered copper basins for jam with a comfortable long handle. Jam in such a basin is prepared quickly, which helps to preserve the color and aroma of the berries.
However, it is important to ensure that no green plaque of harmful copper oxides forms on the inner surface of such a basin. Basins and pans made of aluminum and stainless steel are deprived of this drawback. But it is better to refrain from using enameled dishes, the probability is too high that your jam will burn and be completely spoiled.
2. Try to choose the best and freshest berries and fruits for jam. Of course, only those berries that you picked in your garden on the day of cooking can be ideal berries for making jam, but, unfortunately, this is not available to everyone. When buying berries in the market or in a store, try to give preference to local fruits.
Such berries and fruits make a much shorter way to our table, which means that they retain the fullness of taste and aroma much better. Most berries and fruits are best taken not quite ripe, but choose absolutely ripe cherries and plums. Make sure that your berries do not have any visible flaws, damage, dark spots, bruises. Do not forget to smell the berries before buying, because the brighter and more expressive the aroma of fresh fruits is, the more tasty and fragrant your jam will turn out to be.
3. In order to prepare a truly tasty and beautiful jam, first of all, you should properly prepare sugar syrup. After all, only well-prepared syrup can make jam of the best quality, such jam will have a clean, transparent syrup and whole, beautiful and fragrant berries. This syrup is very easy to make.
Take 1 kg. sugar, pour into a bowl for cooking jam, add ½ cup of clean water and bring to a boil, stirring constantly. After boiling, reduce the heat slightly, stop stirring and cook the syrup, only slightly shaking the basin, trying to avoid caramelization. Your syrup will be completely ready when it flows down from a spoon lowered into it in a thick, viscous stream. You will see - berries cooked in such a syrup retain their shape perfectly.
4. During the cooking of jam, foam is necessarily formed on its surface, which must be removed, because this foam not only spoils the appearance of your dish, but can also cause premature sourness. However, you should not rush and try to remove the foam as soon as it appears.
Just before the end of cooking, let your jam boil as hard as possible and immediately remove from heat, then wait a couple of minutes for the berries to settle. Now feel free to pick up a slotted spoon and carefully remove all the resulting foam. This method will allow you to most thoroughly remove even the slightest remnants of foam, without damaging the berries, and, which is also important, will save you time and effort.
5. It is equally important and correctly track the end of the cooking process. After all, undercooked jam can ferment or turn sour, and overcooked jam will definitely be candied and will not be able to please you with a bright taste and aroma. In order to correctly determine the moment when your jam is already completely ready, it is enough to use simple tips.
The jam is ready when the foam does not diverge along the edges of the basin, but gathers closer to the center. In the finished jam, the berries are evenly distributed in the syrup, and do not collect at the surface. A drop of ready-made jam syrup placed on a saucer does not spread, but retains its shape. If all these signs coincide, quickly remove your jam from the fire, it is already completely ready!
6. Let's try to cook delicious, bright and fragrant jam from garden strawberries, sometimes unfairly called strawberries. Rinse one kilogram of strawberries thoroughly, being careful not to damage the berries, and remove the green sepals. Let the water drain and transfer your strawberries to a jam bowl. Pour the berries with one kilogram of sugar and put in a cool place for several hours until the strawberries release juice.
Then place the bowl over low heat and bring the strawberries and sugar to a boil, stirring gently but thoroughly. As soon as your jam boils, immediately remove it from the heat and let it brew for 8 hours. Then boil the jam until tender on the smallest fire, trying not to allow excessive boiling. The jam prepared in this way completely retains the bright taste and aroma of berries, and the syrup is clean and completely transparent.
7. It is even easier to cook delicious, fragrant and so healthy raspberry jam. Carefully sort one kilogram of raspberries, remove twigs and sepals and rinse gently. Transfer the berries to a deep saucepan and cover with one kilogram of sugar. Leave the raspberries with sugar for 4 - 5 hours, then pour the resulting syrup into a bowl for cooking jam, bring to a boil and cook over low heat for 10 minutes.
Transfer your berries to the prepared syrup, bring to a boil and cook over medium heat for 5 to 10 minutes, gently shaking the basin. Remove from heat, let cool slightly, remove the resulting foam and pour the jam into jars. This jam completely retains the taste and all the beneficial properties of fresh raspberries, but it should be stored in the refrigerator.
8. The recipe for excellently tasty lingonberry and apple jam is offered to us by M. Syrnikov. Sort one kilogram of lingonberries, rinse and dry slightly. Peel three sour apples, remove the core and cut into 8 pieces each. Cook sugar syrup from 1 kg. sugar and ½ cup water, as described above. Pour the berries and apple slices into the boiling syrup, bring to a boil again, then remove from heat and leave for 2 hours. Place the cooled jam on the fire again, bring to a boil and cool again for two hours. Then put the jam on low heat and cook until tender, gently shaking the basin and avoiding burning. Cool the finished jam and arrange in jars.
9. Delicious gooseberry jam will require painstaking preparation, but will thank you with its exquisite aroma and amazingly beautiful color. 800 gr. Rinse green unripe gooseberries thoroughly, cut off the twigs and the remains of dried flowers, make a small incision on each berry with a sharp knife and carefully remove the seeds. Boil 2 liters of water in a deep saucepan, add 50 - 100 gr. fresh cherry leaves, cook for 10 minutes, remove from heat and immediately add the prepared gooseberries.
Cover the pot with a lid and leave for 12 hours. Then pour the resulting broth into a separate bowl and remove the cherry leaves. Place 1 ½ kg into the jam bowl. sugar, add 1 cup of the reserved broth and cook a thick syrup. When the syrup is ready, pour the berries into it, bring it to a boil again and cook over low heat for 15 to 20 minutes, gently shaking the basin and avoiding burning. Cool the finished jam, remove the foam and pour your jam into jars.
10. Indian cuisine invites us to try the original spicy and spicy rhubarb and ginger jam. 400 gr. Wash the rhubarb stalks, remove the rough skin and cut into thin slices. Place the rhubarb in a cooking pot, add 3 tbsp. tablespoons grated fresh ginger, 1 ½ cups sugar and 1 teaspoon minced lemon zest. Place the saucepan on the lowest heat and melt the sugar. Be careful not to burn the sugar! When the sugar is completely melted and the rhubarb is juicy, turn up the heat and bring your jam to a boil. Reduce the heat to low again and simmer the jam for 20 minutes until tender. Cool the finished jam and arrange in jars. Store in refrigerator.

Preparations for the winter from DRAIN

DRIED PLUM

Products:

For 2-3kg drain: 1 liter of water, 1 tsp. a spoonful of soda.

Cooking method:

1. Blanch plums in boiling water with baking soda for 20 seconds.

2. Cool the plums under cold water and spread on a baking sheet in one layer.

3. Dry the plums for the first 3-4 hours at 40-45°C. When the skin is wrinkled, stop drying and soak the plums for 4-6 hours. at room temperature.

4. Then dry at 55-60°C for 4-5 hours. Stop drying again for a few hours.

5. Dry the plums at 75-80°C for 12-16 hours. After that, soak the plums for a day at room temperature and put in a container .

PLUMS IN WINE SYRUP

Products:

For 400gr. unripe plums: 1/2 cup dry white wine, 1/2 cup sugar, 4 cloves, 2 circles of ginger (about 0.5 cm thick), orange zest.

Cooking method:

1. Rinse the plum, remove the seeds. Cut the pulp into slices.

2. Pour wine into a saucepan, add sugar, cloves, ginger, orange zest and 1/2 cup water. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.

3. Put the plums into the syrup and cook for another 5 minutes. Turn off the fire.

4. Transfer the plums in syrup to a sterile jar and close. It turns out a half-liter jar. Store in a cool place.

Advice : You can cook peaches according to the same recipe.

PLUM AND APPLE JUMMY WITH VANILLA

Products:

For 1kg plums: 500g. apples, 0.8-1 kg of sugar, zest of 1 lemon, a pinch of vanillin.

For sprinkling: sugar.

Cooking method:

1. Wash the plums, cut into halves, remove the seeds. Put the plums in a jam bowl, heat over low heat until softened, then rub through a sieve.

2. Cut the apples into slices, heat over low heat and also rub through a sieve.

3. Combine plum and apple puree, add sugar, grated zest and vanillin. Stir, cook until done.

4. Put the finished marmalade on a dish, let it cool. Then cut into curly pieces, sprinkle with sugar, store in a sealed container.

PLUM AND APPLE JUMMY WITH CINNAMON

Products:

For 2 kg of plums: 1 kg of apples, 1.5 kg of sugar, zest of half a lemon, 1 tsp. teaspoon crushed cinnamon (to taste)

Cooking method:

1. Rinse the plums, peel them. Peel the apples, cut into slices and remove the core.

2. Place in a bowl for cooking in layers: plums, apples and sugar, repeat the layers. Add grated lemon zest mixed with cinnamon and sugar.

3. Cook the marmalade, stirring all the time, until a thick mass forms.

4. Spread it into pots or jars, and after cooling, tie with parchment paper.

PLUM JAM with RAISINS and NUTS

Products:

For 1kg of blue plums: 2 cups of sugar, 200g. walnuts, 100 gr. pitted raisins, 1/2 cup water, a little cinnamon.

Cooking method:

1. Remove the seeds from the plums. Cut plums into quarters.

2. Coarsely chop the nuts. Wash the raisins.

3. Pour the plums with sugar, add 1/2 cup of water, raisins and cook until tender for about 1 hour, skimming off the foam. Add nuts, cinnamon and boil for another 10 minutes.

4. Pour the finished jam hot into clean jars, close with sterile lids.

JAM "KINGDOM OF LOVE"

Products:

For 5-6 kg of small blue plums: 1 kg of oranges, 2.5-3 kg of sugar.

Cooking method:

1. Cut the plums into halves, remove the seeds. Pour the third part of the plums into a saucepan, add 1 glass of water and cook under the lid until juice is formed.

2. Add the remaining plums in two steps, boil, then wipe through a sieve.

3. Oranges with peel, but without pits, pass through a meat grinder and combine with plum mass. Gradually add sugar while cooking. Cook over low heat until done. Then pour into jars and seal.

CONFITURE WITH PLUMS AND WALNUTS

Products:

For 700 gr. ripe large red plums: 2 tbsp. spoons of cognac, 1 large peach, 400g. sugar, 8 peeled walnuts.

Cooking method:

1. Plums are thoroughly washed in cold water, dried. On each plum we make a cut with a sharp knife, and then carefully remove the bones. Important: we do not make the cut completely, so that the plums remain intact.

2. Put the peeled walnuts in a bowl, pour boiling water over them. Let stand a little, drain the water. Place walnut quarters in each plum in place of the pit.

3. Wash the peach, dry it, remove the skin. Divide the peach into quarters and remove the pit.

4. Put stuffed plums in clean and dried jars, and put one slice of peach on each row of plums.

5. Fill jars with plums with boiling water, cover with a scalded lid, let stand for three minutes. Drain the water from the fruit into a saucepan, add sugar, then cognac and bring to a boil. Pour the syrup into jars with plums. We roll up sterilized jars with confiture.

Advice : For confiture, you need to select very hard plums

RAW JAM from PLUMS

Products:

For 1 kg of plums: 1 kg of sugar.

Cooking method:

1. Wash the plums, pour over with boiling water, dry and free from stones.

2. Grind with a mixer or pass through a meat grinder. Mix with sugar 1:1. Pack in small sterilized glass jars, close with sterile lids. Store in a cool place.

JAM "EXOTIC"

Products:

For 500gr. plums: 2 hard pears, 2 apples, 200g. grapes, 1 lemon, 1 orange, 1 kg of sugar.

Cooking method:

1. Wash the pears, cut into slices 0.5 cm thick, pour boiling water over them. Bring to a boil, remove from heat, drain the broth.

2. Peel the apples from the core, cut into pieces. Remove the grapes from the branches.

3. Boil the sugar syrup on the broth. Put plums, grapes, sliced ​​apples, pears into the syrup and boil.

4. Cut the orange and lemon into slices 0.5 cm wide, remove the seeds. Pour in water, bring to a boil.

5. Put in fruit syrup, put on fire and bring the jam to readiness. Fruit should become transparent.

6. Arrange the finished jam in sterile jars, close the lids, roll up.

PLUM AND BEET JUICE

Products:

For 1kg pitted plums: 2 liters of water, 300g. red beet juice, 200g. Sahara.

Cooking method:

1. Pour pitted plums with water, add beetroot juice, sugar and bring to a boil. Let cool slightly and pass through a sieve.

2. Boil the resulting juice for 5 minutes. After that, pour into sterile jars and roll up.