Plum jam is a godsend for culinary experts. It can be used to make sauces, but most of it is used in the confectionery art. On its basis, incredible creams are brewed, impregnated for cakes, and baked goods are filled with it. You always get an amazing taste, albeit a very high-calorie sweetness. If you are a lover of baking, fruit delicacies, then we will share with you different original recipes for plum jam for the winter. You'd be surprised how versatile a simple plum jam can be when you add a few extra ingredients to it.

Jam is always a high-calorie product, which, when eaten excessively, is deposited with extra pounds on our waists and hips.

But this does not mean at all that such a delicacy cannot be useful. For example, plum jam is of great benefit to the human body, because:

• it contains dietary fiber and minerals necessary for good digestion and metabolism, thanks to which people who want to lose weight actively lose their weight, acquiring a fit and slender figure;
• people with problems associated with bowel movement and urinary system can quickly recover if they consume plum jam in moderation;
• those who have problems with blood vessels and the work of the heart must necessarily eat at least a spoonful of plum jam a day, because it helps to strengthen the walls of blood vessels and improve blood circulation;
• plum jam strengthens the nervous system and stabilizes blood pressure.

1. Those who have been diagnosed with diabetes.
2. Those who suffer from obesity in the most advanced forms (after all, 100 g of the product contains 288 calories).
3. Children who have not yet fully developed the digestive system. Some organs of the digestive tract can malfunction if you feed a small child with plum jam.

There are a lot of options for making plum jam. It is surprising that you can use some ingredients in the process of cooking in the amount in which you yourself think is necessary. For example, the amount of sugar may be minimal if you don't want the treat to be too sweet, and vice versa. We have prepared for you a selection of the most delicious plum jam recipes so that you can stock up on them for the coming winter.

Simple plum jam for the winter

We'll start by describing a classic recipe for pitted plum jam for the winter. It is very simple to prepare, and for sure every housewife has already encountered it in her practice. But we will still mention it, because all other jam variations that we will talk about in this article will be prepared on its basis.

So, how to make classic plum jam:

1. Take 1 kg of plums. It is advisable to select a variety where you can very easily remove the bone. After removing all the seeds from the fruit, cut the pulp into wedges and place in a deep bowl.
2. Cover the plums with sugar. This recipe recommends adding 1 kg of this ingredient, but remember that the amount can vary depending on your personal taste preferences.
3. After mixing the plums with sugar, pour in another 1/2 tbsp. water. Cover everything with cheesecloth and set the plums aside in a warm place overnight. During this time, she should start up the juice.
4. In the morning, place a bowl of plums over medium heat. Plums should boil for 40 minutes. It is quite simple to check the readiness of the jam - take a drop of the sweetness and drop it onto a plate. If it spreads, then the jam still needs to be boiled, although, as a rule, due to the high content of pectin, plums boil down and thicken quite quickly.
5. Pour the finished jam into jars, which must be sterilized well beforehand, and then roll them up with lids.

Exactly according to the same recipe, you can cook jam from yellow plums, or from red ones.

Plum jam with seeds for the winter

Plum jam with seeds is prepared much less often by housewives, because in winter it is not very convenient to use it - you have to get inedible ingredients from the sweets all the time. However, it should be noted that the stone gives the plum jam a special taste and aroma. We advise you to prepare at least one jar of such a delicacy for this winter, just to compare tastes. You will be pleasantly surprised.

How to cook this version of plum jam for the winter:

1. Take 1 kg of black or red plums. Be sure to go through them, removing all rotten fruits, peel them of the stalks, wash and dry.
2. After that, you need to prepare 2 bowls of the same depth with water. Only one bowl should contain hot water, and the other should contain ice. You must first lower the plums for 5 minutes. into hot water, and then move them with a slotted spoon into ice water for the same time.
3. Remove the plums from the bowl and pat dry on a paper towel.
4. Cook the sugar syrup separately - dissolve 1.2 kg of sugar in 1.5 liters of water. You need to immerse the prepared plums in it and leave them there for 3 hours.
5. After the indicated time, put the plums in the syrup over the fire and simmer for 40 minutes. It is necessary to do 4 such approaches (an interval of 2 hours should be maintained between each).
6. When the delicacy is cooked, you just need to pour it into sterilized jars (always hot), and then take it to the cellar, where they should be stored until winter or even longer.

Plum jam "Pyatiminutka" for the winter

Despite the fact that this jam is called "Pyatiminutka", this does not mean that it is prepared in just 5 minutes. It got this name because it is cooked for 5 minutes. in several steps at very long intervals. If you are interested in detailed instructions for making such a jam, then we will present it for you below:

1. The first 3 points of your actions should be exactly the same as we described in the previous recipe.
2. After you dry the blanched plums (in this recipe we will also use 1 kg of fruit), they need to be carefully chopped on all sides with a fork. Also, on either side of the fruit, you need to make an incision with a knife to get the bone.
3. Pitted plums must be transferred to a bowl, pour 500 ml of hot water in which they were blanched, and add 750 g of sugar. Cover the plums at this point with cheesecloth and set them aside for 5 hours to let the fruit juice out.
4. After the indicated time, place a bowl of plums on the stove and bring everything to a boil. Please note that according to this recipe, plums should boil for no more than 5 minutes. Repeat this process 5 times, only there should be an interval of 5 hours between each boil.
5. After the last cooking, pour the jam into jars, which must be sterilized.

Plum jam with cocoa for the winter

If you are looking for an unusual way to make plum jam for the winter, then this recipe is for you. Even the most picky gourmet with a sweet tooth will be delighted with the delicacy that is obtained as a result. We will combine plums with flavored cocoa, butter and peanuts. Agree that it already sounds delicious!

So, how to make such an unusual plum jam:

1. Take 500 g of ripe plums. You can use any plums in this recipe, but we recommend using black or red ones to get a beautiful jam color as a result. Rinse the fruit, peel it, and then be sure to chop it. For this purpose, you can use either a meat grinder or a blender.
2. In a separate container, you need to combine 250 g of sugar, 100 g of peanuts, ground in any convenient way into flour, and 30 g of cocoa.
3. Combine the plum gruel with the cocoa and peanut mixture, then place everything on the stove. When the jam starts to boil, put 30 g of butter in it. From now on, you need to stir the sweetness all the time so that no lumps form in it.
4. After 2 hours - this is how much time it takes to prepare such a jam - turn off the stove, and pour the jam into sterilized jars.

Plum jam for the winter with nuts and cognac

Plum jam has an extraordinary aroma, to which cognac and walnuts fried in a pan are added during the preparation process. To prepare it, you need to follow just a few simple steps:

1. Take 1 kg of plums. You need to prepare them - wash, dry and remove bones from them.
2. Next, you need to prepare the walnuts. You will need 250 g of this ingredient. Nuts need to be chopped in any convenient way (as a rule, housewives do it with a knife, but if you are a happy owner of a food processor, then your task is simplified several times).
3. You need to fry the hazelnuts in a hot pan. As soon as they begin to emit a characteristic aroma, remove them from heat and mix with 1 kg of sugar and plums.
4. Place a bowl of jam on the stove. As soon as the jam boils, add 3 tablespoons to it. brandy, stir it and cook again.
5. After the next boiling of the jam, remove it from the stove and pour it into prepared (sterilized) jars.

Plum jam with orange for the winter

This recipe is special because the orange is not used as one of the main ingredients, but only as an additive to add a citrusy aroma to the treat, which gives the sweet sugary jam freshness.

How to cook this version of plum jam:

1. First, as usual, 1 kg of plums are prepared. Be sure to remove the seeds from the fruit.
2. Immediately, the plum pulp is poured with 3 tbsp. sugar, covered with gauze and set aside for 3-4 hours in a warm place. During this time, the plums should be juiced.
3. In the meantime, you need to peel off the zest from 1 orange with a knife. It should be added to the plum pulp before you put the jam on the fire.
4. Put the sweetness to simmer. It should boil for 30 minutes. This is enough so that the sweetness can already be eaten.
5. Remove the orange zest from the jam and then pour it into the jars, which again need to be sterilized.

Plum jam with apples for the winter

Apple-plum jam is a real medicine with which you can save yourself from colds and runny nose in winter. It is quite simple to prepare it, the main thing is to adhere to the correct sequence of actions, which we will describe in detail for you below:

1. Take 600 g of plums and 400 g of apples (preferably sweet fruits). They need to be peeled and pitted. You can chop them straight away and put them in one deep bowl to let the juice out.
2. Cook sugar syrup with 250 ml of water and 750 g of sugar. You need to pour them over the fruit and leave them for 3 hours after that.
3. After the specified time, add freshly squeezed lemon juice to the fruit (you only need to use 1/2 lemon) and a cinnamon stick (some use cardamom instead of cinnamon).
4. Place the jam on the stove and cook for 20 minutes. All this time, the jam should boil. Repeat this procedure at least three times. You should end up with a very thick, jam-like mass.
5. Pour the apple and plum jam into jars and put them in the cellar for storage.

Plum and apricot jam for the winter

Apricots and plums go very well with each other in taste. These fruits make excellent jam or preserves. The main thing is to properly prepare the fruits for cooking and further canning. What you need to do to get an apricot-plum treat:

1. Take 1 kg apricots and plums. All fruits must be ripe, free from rot and dents. From them it is necessary to get the bones by making an incision with a knife on each fruit.
2. Put the prepared pulp of plums and apricots in one bowl, pour 150 ml of water over it and put on medium heat to boil. Fruits can be cooked for 30-60 minutes. Their softening time will depend on the ripeness you choose for the apricots and plums.
3. The resulting pulp will need to be cooled a little, and then chopped with a blender. If you do not have such a kitchen appliance, then simply grind the fruit through a sieve. Of course, it will take longer, but the effect will be the same.
4. Apricot gruel and plums must be put on fire, only 5 g of citric acid must be added to it in advance.
5. After the apricot-plum jam boils, add 1 kg of sugar to it and continue cooking until the jam is completely thickened. Once you achieve the consistency you want, remove the jam from the heat and pour it into sterilized jars.

Delicious plum and pear jam for the winter

Pear can also be used as an additional ingredient for making plum jam. Just don't use hard grades. You need to choose such fruits so that they are juicy, soft and aromatic.

In order for you to get a quality treat for the winter, you need:

1. Take 500 g of fruit, wash and peel them. Immediately we advise you to cut the plums and pears into slices.
2. First, cook the plums. Pour 50 ml of water over them and put on fire. Once they boil, add pears to them.
3. Wait until the pear-plum mass boils, and then add 1.1 kg of sugar to it.
4. After 5 min. the sugar will completely dissolve into the jam. You just need to carefully remove the foam from it, mix it, and then pour it into sterilized jars.

Plum and strawberry jam

An amazing sweetness is always obtained if it contains strawberries. This juicy and aromatic berry can also be used to make plum jam.

What you need to do to prepare this delicacy:

1. Take 1 kg of strawberry berries, peel them off, wash well, and then cut into halves and leave in a bowl overnight to let the juice out of the strawberries.
2. In the morning, cook 2 kg of pitted plums. You need to make sure that the fruit is soft and completely boiled.
3. When you get the desired condition of the plums, grind them with a potato pusher or through a sieve.
4. After that, add sugar to the plums, mix everything and put on fire. Let the plums boil for 15 minutes.
5. After the specified time, strawberries are poured into the plums. Now the jam can be cooked as much as you like. The main thing is that the strawberries are boiled, and how thick you want the sweetness to be is up to you.

Raw Plum Jam

The easiest, but at the same time, the most healthy way to make plum jam is not to cook it at all. It is possible, using only plums and sugar, literally in 30 minutes. time to make an excellent spread on bread, which can be perfectly stored in the refrigerator and not spoil.

How to make such a plum jam:

1. Take 1 kg of plums (it doesn't matter what kind of fruit you choose, the main thing is that they are ripe and without rot).
2. Remove the seeds from each fruit. To do this, you can use a regular pencil.
3. After that, grind the plums with a blender (it is recommended to use this particular kitchen appliance to get a homogeneous mass from the plums).
4. Add 2 kg of sugar to the puree and leave the jam for 10 minutes so that the sugar is completely dissolved in it. Stir everything and then pour the jam into jars. This sweetness can be stored in the refrigerator and eaten immediately, or you can roll it up in jars.

Red plum jam for the winter with chocolate

Those with a sweet tooth will definitely like the plum and chocolate jam. The result is such an exquisite dessert that you can eat right from the spoon without stopping. No one will be able to resist the smell and taste of plum chocolate jam.

To make such an exquisite jam, you will need:

1. Take 500 g of plums. Wash the fruit, peel it and cut it into wedges.
2. Pour water over the fruit so that it completely covers them, and set them to simmer over low heat.
3. After the plums boil, add 1 kg of sugar to them. After 15 minutes, after the jam boils again, pour in 100 g of dark chocolate melted in a water bath.
4. After 20 minutes, as the plums with chocolate are boiled, you can remove the jam from the stove and pour into jars for preservation.

Plum jam with cinnamon for the winter

If you are looking for an option for making plum jam in slices for the winter, then you can use the recipe below, in which plums are complemented by aromatic cinnamon.

What you need to do to make a wonderful treat:

1. Take 1 kg of plums. Cut them in half to make nice and equal slices. Remove seeds and stalks.
2. Cover the plums with sugar. Cover them with gauze and set aside in a cold place for 4 hours. During this time, the fruit will juice.
3. Place the plums on the stove. Boil them for 15 minutes, and then remove them from the heat and cool in the refrigerator for 12 hours. After that, the cooking must be repeated 1 more time.
4. After the jam boils a second time, add 1 tsp to it. cinnamon and stir it.
5. Hot jam is poured into jars and canned.

Jam with plums and rum raisins

There are seasons when the harvest of plums is not very good - unripe, unsweetened. But this does not mean that you can just let the plums disappear. You can still make jam from them according to the recipe below:

1. Take 100 g of beautiful golden raisins, pour boiling water over it and pour 100 ml of rum (you can use any other alcohol - cognac, whiskey). Put the raisins in the refrigerator overnight (if you don't have that much time, then it will be enough if the raisins stand there for 4 hours).
2. Prepare 1.5 kg of plums (it is better to take black plums for this recipe). Cut them in half, remove the seeds and remove the stalks.
3. Squeeze juice from 1 lemon and 1 orange, peel off the zest from them. Mix all this, add here also a little water, 100 g of sugar and 300 g of flower honey. Put this syrup on fire, bring it to a boil, and then add raisins and plums to it.
4. The raisin jam should be cooked for 60 minutes, until it thickens well.

Plum jam with thyme and bergamot

Not every housewife will decide to move away from all the traditional methods of making plum jam in order to use unusual seasonings as the main spices. We will share with you a very interesting recipe for plum jam, to which thyme and bergamot are added:

1. Take 1 kg of black plums. Remove seeds and stalks from them, grind their pulp in a blender to make a puree.
2. Squeeze 3 garlic cloves through a mincer. Add the garlic billet to the resulting plum puree.
3. Pour 3 tablespoons into the plums. salt, 400 g brown sugar, 100 ml balsamic vinegar, a stem of lemon thyme and 3 bergamot leaves.
4. Put the resulting mixture in an oven preheated to 150 ° for 90 minutes.
5. After the indicated time, remove the jam from the oven and add 2 tablespoons to it. pink peppercorns, 1 tbsp. paprika and 1 tsp. ground black pepper. After that, send the jam back to the oven for 15 minutes.
6. While the jam is being cooked, dilute 1.5 tbsp according to the instructions. agar agar, and then stir it into the plum jam. Stir the treat and pour it into the jars.

Sugar-free plum jam for the winter

If you are the type of person who needs to avoid a lot of sugar in their diet, then you need the corresponding recipe for plum jam. We have selected one for you.

To make a sugar-free plum treat, you need:

1. Take 1 kg of yellow plums, remove seeds and stalks.
2. Add 150 ml of water to the prepared plum pulp and set everything to simmer (this process will take you 30 minutes).
3. When the plums are boiled, cool them and grind the pulp with a blender to make a puree.
4. Add 1 tsp to the puree. citric acid, stir everything, and then put the jam on the fire. Boil them for 2 hours, until the mixture thickens.
5. After that, hot jam is poured into jars and canned.

As you can see, you can make an exquisite sweetness from plums, which will come in handy in winter not only to drink tea with it or enjoy pastries stuffed with this jam. The delicacy can also be used for medicinal purposes, because plums contain a lot of substances and vitamins that are stored in fruits even after heat treatment.

Video: "Healthy Plum Jam"

Yellow plum preparation for the winter - the best recipes for jams, compotes, sauces with the preservation of all vitamins.

This fruit is capable of causing a complete brain explosion! Not only awesome twists like jam or preserves are made from it, but also wonderful spicy sauces, in front of which the entire Asian cuisine simply weeps from its own inferiority.

It is worth noting in advance that yellow plum (mirabelle) is often confused with cherry plum. Therefore, this article is divided into two large parts:

“Buy mirabelle plums. Pure glucose! Buy and eat to your health in the chill under the acacia. It strengthens blood vessels very much! " - the phrase from Paustovsky is really extremely true.

This plum contains a lot of vitamins, it raises immunity superbly, helps to recover from a stroke, it contains calcium, potassium, phosphorus, iron, vitamins C, E, A, antioxidants and other useful microelements. Yellow plum heals the kidneys, dissolves blood clots, cleanses the body, fills it with energy! With its help, they even lose weight, using it as a safe (as opposed to caffeine) metabolism booster.

And most importantly, the fibrous structure makes it possible for most of the useful elements to be preserved even in twists for the winter!

This fruit tree is planted on their plots by many summer residents, in Russia there are a large number of domestic varieties ("Altai", "Medovaya", "Yubileinaya"), which bear fruit perfectly and give an excellent basis for winter canning.

Most people make jams and compotes from yellow plums, although in practice they also make delicious salty sauces.

Before choosing a particular recipe, you need to evaluate the quality of the fruit. In Russia (and in the south, in a rainy summer), this fruit does not always fully ripen. If the yellow plum is sweet, the fruits are soft and ripe, they are suitable for preparing the fruit in its own juice, for jam or jam.

Hard sour plums are great for sauce or compote. They also make quite a lot of fruit because of this. Good wine and tincture, but this is already a topic for another conversation.

So, the top of the best recipes for yellow plum blanks for the winter.

A yellow plum for the winter in its own juice can be of 2 options: with a stone and without a stone. The first option attracts many because of its special taste, but it must be remembered that the stone of the plum releases hydrocyanic acid.

Therefore, it is better to eat such canned food in the next two months, then you can get poisoned. To prepare the first option, you just need to leave about half of the fruit with a bone, turn the rest in a meat grinder in the form of a gruel, and do everything further according to the second recipe.

To prepare whole yellow plums in their own juice, you will need the following ingredients:

• 4-5 kilograms of fruits;
• 1.5-2 kg of sugar;
• Vanilla sugar;
• Lemon acid.

The proportions are simple - for every 2 kg of fruit, there is 1 kg of sugar and 1/2 teaspoon of citric acid. Vanillin to taste.

How to cook:

• The fruits need to be washed, seeds removed and dried.
• Pass a third of the fruits through a meat grinder.
• Squeeze the juice, leave in the refrigerator for a day.
• Mix juice with sugar, boil on the stove. Add vanillin at the end.
• Pour pitted or pitted plums with the resulting syrup.
• Pour into jars, sterilize and roll up, shove under a warm blanket or fur coat until the lids cool down.

That's all, the preparation of yellow plums for the winter in its own juice is ready. You need to store this yummy in a dark closet, the shelf life is about 1 year. If with seeds - maximum 3 months.

Jam

As a winter twist from yellow plums, jam is ideal, since it is easy to make even on the machine in a pressure cooker. And another big plus - you can cook it from any fruit, even from unripe, even from rotten - the recipe is sheer tenderness. Even if you spit into the syrup, the guests will still eat it for a sweet soul.

Jam from yellow plums can be prepared with orange peels - it turns out very tasty, like unearthly candied fruits.

Ingredients:

• Approximately 4 kg yellow plums of any quality.
• Orange peels (optional)
• 4 kg granulated sugar.
• Approximately 500 ml of water.

How to cook:

• Wash and dry the yellow plum;
• Pull out the bones, cut, and if soft, then squeeze out;
• Boil sugar and water;
• Add plum;
• Pass the jam through a sieve or cheesecloth;
• Bring to a boil again and simmer over low heat for 10 minutes, add the crust.
• Sterilize in banks and roll up.

That's all, the yellow plum jam is ready, the whole winter will be an excellent treat. Stored for a long time if properly rolled up.

Compote

It is good to cook yellow plum compote for the winter if there are a lot of fruits and free jars, but not very sugar. Compote is very pleasant to drink on holidays, and there are a million vitamins in it. Preparing this drink is very simple.

Ingredients for a 3 liter can:

• Yellow plum - 1 kg.
• Sugar - about 300-600 grams. If the plum is sour, there is more sugar.
• Water - 3 liters, a little more is possible.
• Recipe for making plum compote:
• Wash plums, remove seeds, cut.
• Place fruits in a jar.
• Boil the syrup, pour the plums in a jar, let it cool (so that the fruit absorbs the sugar better).
• Dump everything back into the container, leaving the berries.
• Boil again, pour, roll up.

In general, you can cook the compote right away in a saucepan with berries, but then the berries will not remain intact. It is best to choose plums for compote whole, preferably without worms and rot. But this is done purely for aesthetic reasons, if initially the fruits are not very beautiful, this practically does not affect the taste of the drink. Yellow plum compote, you can add zest, a little vanilla, cinnamon. It is also good to use some other fruits, such as cherries or apples, the recipe and cooking analogy are the same.

Jam

How does yellow plum jam as a preparation for the winter differ from jam? The fact that no water is added at all. Berries give juice, this juice is boiled. The jam has a correspondingly richer taste.

But there are certain features, if the fruits are immature, then it is very difficult to get the optimal amount of juice. Therefore, the ideal jam is obtained even from slightly overripe plums.

Ingredients:

• Yellow plum - 2 kg.
• Sugar 1.5 kg.

The recipe is very simple, yellow plums must be washed, sorted, dried and pitted. For greater effect, it is best to cut them into small wedges. Then all this is covered with sugar, placed in the refrigerator for 9-12 hours. During this time, the fruits should give juice.

The second stage is directly cooking the jam from yellow plums. For the first time, the syrup with berries must be brought to a boil over low heat, let it boil for half an hour, carefully remove the foam. After the jam has completely cooled down, it must be boiled again, for about 20-30 minutes again. After that, the resulting delicacy is sterilized in jars, rolled up, covered with something for the cooling period. The shelf life of such blanks is maximum.

Tomato sauce for meat

You can make a great sauce or caviar from yellow plums, if you boil these fruits together with spices and salt, you get a wonderful base.

Ingredients:

• Tomatoes: 1.2 kg
• Yellow plum: 1kg;
• Garlic: 10 cloves;
• Capsicum;
• Sugar: 5 tablespoons of tablespoons;
• Salt: 2 spoons;
• Vinegar: 2 tablespoons

How to cook recipe: remove the seeds from the plums, cut the tomatoes, remove the seeds from the pepper, squeeze the garlic. Add spices, vinegar. Next - process everything with a blender to a homogeneous mass, put on fire, bring to gurgle and boil for 10 minutes.

To prepare this sauce for the winter, the procedure is the same as when making jam. Heat treatment, salt as a preservative, sterilization of cans - the twist is ready. But, of course, it is best to roll the plum base with salt, and add the garlic and herbs fresh.

These were preparations for the winter from yellow plum, the best recipes.

Cherry plum differs from yellow plum in shape, taste and composition of nutrients. It contains a lot of vitamin C, it has choleretic and immunostimulating properties. It promotes the elimination of toxins, helps with colds. Even in nature, cherry plum is more hardy, it is rarely affected by pests and fungi.

On the negative side - it has a lot of acids, it is ideal for making sweet and sour sauces, but excessive use by people with a weak gastrointestinal tract is fraught with unpleasant symptoms.

Despite the Azerbaijani origin, Russia has many of its own varieties of cherry plum "Zlato Scythians", "Kuban comet", "Gift", "Tsarskaya" - if the summer is warm, the fruits have enough sugar content to create compotes and jams.

Cherry plum recipes

Red cherry plum tkemali Georgian recipe

Tkemali from red cherry plum is a Georgian recipe for the winter and as an appetizer - the best cooking recipe, from which everyone will sing "Suliko" and moan with pleasure. Some say that it is a sauce, others call it tkemali caviar, pasta or stew. In general, this is a vegetable dish that is very good to serve with meat dishes, it is great for them to have a snack of wine or strong cognac, and even just spread on bread - an indescribable yummy.

The main ingredients of tkemali sauce are Georgian spices. You can buy a bag of dry harvested seasonings for meat, but fresh cilantro, aromatic dill, ground coriander and hot red pepper are a must. You will also need cherry plum.

It should not be overripe, since the dish is sour, but as for the color, you can use any fruit. The yellow cherry plum will do, but the red one is the most popular. It is she who has the necessary bouquet of aromas that go very well with spicy vegetables and seasonings.

So, for the preparation of red cherry plum tkemali according to the Georgian recipe (namely, the old and classic), the following ingredients are needed:

• Red cherry plum - 1 kg;
• Sugar - 2 tablespoons;
• Garlic - 3 large heads;
• Red pepper - 1 pod (to taste);
• Cilantro, dill, coriander, lavrushka, hops-suneli - to taste;

Step by step preparation of tkemali on the stove:

Cherry plum must be washed, spread on newspapers so that it dries out. Next, with a knife or fingers, you need to cut out the bones, grind the scraps with spices and salt, pour a glass (or a little less) of water, put on the stove and cook for 10 minutes.

The second stage is adding herbs (cilantro and dill), as well as garlic. These ingredients can be simply cranked in a meat grinder.

If a dish is being prepared for the winter, add herbs and garlic to boiling water. About 1 minute of boiling and tkemali can be poured into sterilized jars and rolled up.

On tkemali from red cherry plum, the Georgian recipe implies the use of only fresh vegetables and high-quality spices, and even better, cook this dish over a fire and in the fresh air - it turns out very tasty when it smells slightly of smoke. The recipe is very simple, and the resulting dressing can then be used with pasta, porridge, or even added to soup.

Georgians are smart people, so tkemali is always very popular, and given that summer residents often lose cherry plum, this recipe will be an ideal solution for thrifty gourmets.

Cherry plum jam in a slow cooker

Cherry plum jam can be cooked in the same way as from yellow plum. But the best thing is to save time and use a multicooker.

Ingredients:

• Cherry plum - 2 kg;
• Sugar - 1.5 kg;
• Vanillin to taste.

How to cook: Sort out the cherry plum, remove the seeds, cut off the rot, rinse. Cover with sugar, leave for 1-2 hours. Then place in a slow cooker, add vanillin, select the "Jam" or "Stew" mode, put on for 40 minutes. If the density is not enough, then the cherry plum jam needs to be boiled several more times in the same mode. Then the jars are sterilized, everything is rolled up for the winter in the usual way.

Blanks for the winter from yellow plums and cherry plums will be replenished with new recipes every year.

In summer, in the season of berries and fruits, be sure to prepare a delicious plum treat. This dessert will not only decorate any tea party, but is also well suited for making pies and pies. Delicious jams are made from plums, including unusual ones: with cocoa, nuts, ginger, oranges. Diversify your menu with new sweets!

How to make plum jam

Before you start preparing your treat, make sure you select quality fruits. A good plum is ripe, but elastic, without wormholes or damage. The fruits are washed well, cleaned, if necessary, remove seeds. Cooking plum jam is widely covered in cookbooks, the Internet, and you can also find step-by-step recipes with photos there. For a detailed description of how to cook, read below.

Plum jam for the winter - recipes

Most housewives are used to making a classic sweet treat. But for those who like experimenting in the kitchen, you can suggest trying to combine plums with sometimes unexpected products, for example, with chocolate or lemon. Surprisingly, such a familiar fruit is revealed in a completely new way! Plum recipes for the winter allow any home chef to find their own way of making jam.

Pitted

• Time: 90 minutes
• Servings: 8 persons
• Calorie content: 288 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: easy

A fragrant, thick treat consists of a few simple foods: plums, sugar, and water. If you intend to use a delicacy as a filling, then it is better to make pitted plum jam. To do this, you need to carefully divide the dense fruits into halves without damaging the shape, then hold them for a little in syrup and bring them to readiness over low heat.

Ingredients:

• granulated sugar - 1200 g;
• plums - 1300 g;
• water - 400 ml;
• star anise - 2 stars;
• cinnamon - 1 stick.

Cooking method:

1. Wash the fruits, remove the tails.
2. Dry the plums, halve them.
3. Boil the syrup in a deep container: dissolve granulated sugar in water and, stirring, bring to a boil. It is important to turn off the heat immediately after boiling.
4. Place the halves of the fruit in the syrup, add the spices. Soak the fruits in sugar for 3-4 hours.
5. Put the container on fire, bring to a boil, immediately reduce it to minimum. Cook for 10-12 minutes.
6. Try the dessert: drop one drop on a saucer - it should keep its shape, not spread. Remove the spices, pack the treat into dry jars.

With bones

• Time: 2 days 9 hours
• Servings: 10 persons
• Calorie content: 288 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: medium.

Even a novice chef can cook a great delicacy. Before preparing plum jam with seeds, pay attention to the fact that the fruits must be firm and ripe. It is preferable to opt for Renklod or Vengerka varieties. They keep their shape well, make the dessert thick and rich. Before cooking, be sure to pierce the fruit with a needle.

Ingredients:

• granulated sugar - 1500 g;
• plums - 1000 g.

How to cook:

1. Wash the fruits, pierce with a needle in several places. This is to prevent the plums from bursting during cooking.
2. Pour 800 milliliters of cold water into a deep saucepan, add sugar and, stirring constantly, bring to a boil.
3. Pour the syrup over the fruits, put the container on low heat for 5 minutes. Remember to skim off the foam with a slotted spoon.
4. After this time, remove the container with the jam from the heat and let it stand for 10 hours. Repeat the procedure 3-4 times.
5. During this time, the sweet treat will gradually boil down, become thick and tasty. After the last cooking, pour the hot treat into dry jars.

From yellow plums

• Time: 4 hours
• Servings: 10 persons
• Calorie content: 200 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: medium.

This variety of plum fruits is distinguished by the fact that during long-term storage they begin to darken and deteriorate, so you should not hesitate with cooking the jam. Often in such plums, the bone is poorly separated. To clean the fruit from it, you need to cut the fruit in half and remove the bone or scald with boiling water. The jam turns out to be especially tasty, amber, with a pleasant sourness.

Ingredients:

• granulated sugar - 1600 g;
• cherry plum - 2 kg;
• citric acid - a pinch.

How to cook:

1. Wash the berries, remove the seeds using the proposed method.
2. Place the fruit blanks in a deep container, cover with sugar, add a pinch of citric acid to brighten the color.
3. Put the jam on the fire and bring to a boil, stirring constantly with a wooden spatula.
4. Once the mixture has boiled, turn off the heat.
5. Cool for 3 hours, then boil again over low heat for 20 minutes. Pour the hot yellow delicacy into the jars, roll up.

With nuts

• Time: 80 minutes
• Servings: 10 persons
• Calorie content: 222 kcal
• Purpose: blank
• Cuisine: Russian
• Difficulty: easy.

An unusually tasty, exquisite treat worthy of the royal table. Sweet and sour jam is successfully complemented by the spicy taste of walnuts (they can be replaced with almonds), the fruits retain their shape perfectly. Even a novice housewife can prepare such a delicacy, you just need to purchase all the products, follow the sequence of processes and plum jam with walnuts is ready.

Ingredients:

• nuts - a handful (about 100 g);
• plums - 1000 g;
• granulated sugar - 850 g;
• water - 220 ml.

How to cook:

1. Pour walnuts with boiling water, let stand for 10 minutes. This is one of the chef's tricks, because steamed nuts will absorb plum syrup better.
2. Rinse the fruit, carefully remove the seeds, cover with cold water.
3. Put the mass to cook for 10 minutes, then add granulated sugar, nuts and cook over low heat with constant stirring with a wooden spatula for 40 minutes. Pour into jars.

In a multicooker

• Time: 5 hours 30 minutes
• Servings: 10 persons
• Calorie content: 208 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

If you managed to acquire such an indispensable "helper" in the kitchen as a multicooker, then by all means prepare jam or other fruit preparations in it. Plum jam in a multicooker is especially suitable for those housewives who do not have time for long canning. You can add a pinch of cinnamon at the end to add an unusual flavor to the treat - it will accentuate the taste of the fruit.

Ingredients:

• cold water - 200 ml;
• plums - 2000 g;
• granulated sugar - 2000 g;
• cinnamon - a pinch.

How to cook:

1. Use a multicooker with a volume of 5 liters and a capacity of 850-900 watts.
2. Wash the plums, dry them, divide them in half, remove the seeds.
3. Pour granulated sugar at the bottom of the multicooker bowl, pour water, turn on the "Steam cooking" mode, timer - 5-10 minutes.
4. Once the sugar has dissolved, add the fruit halves, boil for 10 minutes, add cinnamon.
5. Remove the bowl, let cool for 5 hours. After this time, turn on the multicooker again in the same mode, boil for 5-7 minutes and put the dessert in the jars.

With cocoa

• Time: 90 minutes
• Servings: 10 persons
• Calorie content: 274 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

An easy way to make a great dessert that you can enjoy all winter long is to open the can and enjoy! Jam with cocoa can rightfully be called chocolate, children and adults are delighted with it, because you can eat treats with almost no restrictions. There is nothing complicated in cooking, recipes with photos and a step-by-step description of how to cook can be easily found on the net or cookbooks.

Ingredients:

• butter - 200 g;
• plums - 2000 g;
• granulated sugar - 1900 g;
• cocoa - 90 g;
• nuts - 250 g.

How to cook:

1. Peel the fruit, wash, divide into halves.
2. Place in a deep container, sprinkle with granulated sugar, stir.
3. Place the pot over low heat. Stir constantly, add the nuts, let it boil.
4. Once this has happened, add the cocoa powder, let it boil, boil for 40 minutes, then add the butter.
5. Cook the dessert for another 20 minutes, put it hot in dry jars.

From white plum

• Time: 90-120 minutes
• Servings: 10 persons
• Calorie content: 268 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

The amber, aromatic treat is easy to make. Some housewives add orange or lemon zest to the jam to make the taste of the dish even richer and richer. By analogy with other recipes, here you need to sort out the fruits, remove the seeds, cut in half. The preparation can be called a "five-minute", since the cooking process lasts 5 minutes, and then the infusion process takes place.

Ingredients:

• white plum fruits - 3 kg;
• granulated sugar - 1200-1500 g;
• water - 150 ml.

How to cook:

1. Place the prepared plum mass in a bowl, cover with sugar. Let the fruit absorb the sugar - it will take overnight.
2. If very little juice appears in the bowl in the morning, add water. Stir and cook.
3. Bring it to a boil, cook for 5 minutes and set aside. The procedure must be repeated 3-4 times with an interval of 8-10 hours. Pour hot treats over the cans, roll up.

With ginger and lemon

• Time: 90-120 minutes
• Servings: 10 persons
• Calorie content: 264 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

This treat is also called "miraculous", you can not only feast on it in winter, but also reliably protect yourself from various colds and infectious diseases. In addition, plum jam with lemon and ginger is suitable as a filling for gourmet pies and other pastries. Only fresh ginger root is suitable for harvesting, not powder - this is important.

Ingredients:

• ginger root - 30 g;
• plums - 2000 g;
• lemon - 1 pc.;
• granulated sugar - 700 g;
• water - 3 glasses.

How to cook:

1. Rinse the fruits thoroughly, remove the pit, scald with boiling water and remove the skin.
2. Cut the berries into 4 pieces.
3. Peel the ginger root and chop finely. Wash the lemon and cut into cubes.
4. Place fruits in a large saucepan, cover with sugar, add water.
5. Bring to a boil over low heat, add lemon and ginger, simmer until thickened.
6. Pour into jars, store in the refrigerator.

Plum and apple jam

• Time: 60-90 minutes
• Servings: 10 persons
• Calorie content: 241 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

This amazingly delicious dessert is made from two types of fruits that are in perfect harmony with each other. The plum apple jam recipe is made up of common foods, cooks quickly, and is just as quick to gobble up, especially by children. If you urgently need to prepare a pie, pies for the arrival of unexpected guests, then you cannot find the best filling - open a jar with a delicacy, grease a sheet of any dough, bake a little and the treat is ready!

Ingredients:

• granulated sugar - 600 g;
• Hungarian plums - 1000 g;
• apples - 1000 g;
• citric acid - on the tip of a knife;
• water - 100 ml.

How to cook:

1. Wash the fruit, cut it in half, remove the pit, and peel the apples, cut into slices.
2. Pour water into a deep container, add the halves, let the mass boil.
3. As soon as this has happened, put the apple slices, boil until the mass acquires a beautiful ruby ​​color.
4. Turn off the heat, let the jam brew for a couple of hours.
5. Bring to a boil again, cook for 5-7 minutes, turn off the heat and pour the treat into the jars while hot.

With oranges

• Time: 130 minutes
• Servings: 10 persons
• Calorie content: 149 kcal
• Purpose: blank
• Cuisine: European
• Difficulty: easy.

A very unusual combination of familiar fruits! For treats with oranges, there are no strict requirements for ripeness or size of the fruit: at the initial stage, all the ingredients will be chopped in a meat grinder or using a blender. The resulting jam can be spread on bread, or used as a filling, enjoying the wonderful plum-citrus flavor.

Ingredients:

• oranges - 2 pcs.;
• plums - 2000 g;
• granulated sugar - 600 g.

How to cook:

1. Wash the orange, cut it into cubes without removing the zest - it will give a unique taste to the jam.
2. Wash the fruits, remove seeds and tails.
3. Pass the fruit through a meat grinder.
4. Mix this mass with sugar, heat slightly until sugar dissolves.
5. Place in jars, seal.

Delicious plum jam - cooking secrets

In order for a prepared fruit delicacy to please with its taste, you need to follow some rules:

• Carefully choose plums for jam - they should not be spoiled, soft. The most suitable varieties are Renklod and Vengerka;
• Prepared fruits need to be poured with pre-prepared sugar syrup or let the sugar dissolve in the fruit mass;
• Boil plum jam for the winter on low heat so that it does not burn;
• Plum goes well with various fruits (recipes with photos of delicious dishes are found in culinary publications). Try to combine it in new types of jams: plum and cinnamon, apricot, grapefruit and other fruits.

Video

The recipe for pitted plum jam is known to many, but not everyone knows that it can be made even tastier. There are already a lot, just a huge number of recipes for various dishes, compotes and preserves from everything that can grow in the country.

What kind of plum is needed?

It is necessary to use ripe fruits, those that are already large enough. Their color is burgundy, and the plaque is bluish blue. The fruit should not be very soft when squeezed. First, you need to make sure of this by pressing the fruit with your fingers, and then pluck it.

Overripe plums will not work either. It seems to many that they are the sweetest. No, they, of course, can taste sweet, but the jam will give a little rot. If you see such fruits, then it is better to throw them on the ground: let them rot and enrich the earth with nutrients.

Never use unripe fruit! There were cases when the still very greenish fruits of plums and cherries (especially with seeds), from which compotes and preserves were cooked, led to poisoning. The seeds and unripe fruits contain hydrocyanic acid!

Choose plums without signs of insect larvae living inside the fruit. Examine each fruit: are there any holes on it? Usually, the peel of the fruit gives off a kind of resin if the cover is suddenly damaged. When the larva gnaws the shell of the fruit, a small hole and a little light yellow resin will remain on it.

Fruit jam, as they say, "with meat", will have a changed taste. The feces of the larvae and the larvae themselves living inside make the fruit and everything cooked from them bitter.

Pick fruits away from roads. Believe me, the taste of the fruits growing near the roadway is completely different, not to mention the harm to health. Exhaust gases and gasoline residues contain substances that make fruits and berries taste bitter, with a metallic taste. Such fruits should not be eaten, in any form.

Even if one car drives past the plum tree in a day, the fruits still absorb and accumulate all sorts of heavy metals and other compounds harmful to the body!

So, the plums should be:

• ripe;
• grown away from the roads;
• without larvae.

Cooking jam

You can get a truly delicious dessert only by following all the rules of preparation.

What do we need

Before making the pitted plum jam, we need to prepare everything we need for this:

1. A kilogram of plum fruit.
2. A kilogram of sugar (better than beet sugar).
3. Containers for plums, sugar and jam.
4. A glass of clean water.

The container in which it will be cooked must be enameled. If cooked in bare metal, the taste may deteriorate. Aluminum - you can.

We take out the bones

Before removing the seeds, the plum must be thoroughly washed. The seeds can be removed with a small knife, carefully cutting the fruit in half. Also, special accessories are now on sale for quick pitting of various fruits. In pitted recipes, it is usually indicated that it is best with a knife. We put the halves of the plums in one container, and the seeds - at your discretion.

Do not break the plum with your hands. Thus, it will be difficult to remove the stone, and the fruit will be remembered. Plum jam will be like jam. Also, do not use a knife that is too large, or the likelihood that you will get hurt will be higher.

Cooking syrup

Take a glass of water and pour it into an enamel container. Pour all the sugar there. The fire should be medium, as it will cook for a long time over too low a heat, and will burn out on a strong one. When preparing the syrup, you must gently stir the contents. Reduce heat if you see the syrup starting to burn on the sides of the pan.

Cooking dessert

Remove the syrup from the heat, let it cool down a little. We take the very halves of the fruit that we freed from the seeds and fill it with syrup. We leave it for about two or three hours. This is necessary in order for the fruit to give juice.

Put the plums in syrup on the fire again. Over high heat, bring to a boil and stir. We turn off the fire, we interfere. Now all this must be left for about ten hours. During this time, the plums are better saturated with syrup. After this time, put on fire again and bring to a boil. And so twice. For the third time we put on low heat and stir. The seedless plum jam will be ready soon. Turn off, the jam should cool slightly. Can be distributed to banks.

To check the quality, you need to take a drop on a spoon and drop it on the table: it should spread out immediately.

We cool and pour

This is also a point worthy of attention. You can put the jam in jars of different sizes, but they should be practically sterile. Both cans and lids. Banks and lids can be rolled or with clips, but it is also acceptable to use threaded. If serving, pour the required amount into a nice cup before serving.

Do not put the jam in jars when it is cold. The jam should be still hot. When the jam begins to cool in a hermetically sealed jar, then a practically vacuum is formed inside. This will help the jam keep for a long time.

Video recipe for making seedless plum jam

Plum jam is my favorite since childhood. It is very aromatic, with a pleasant sourness. I suggest not to postpone the matter and cook plum jam today. I will write 6 recipes, using which you will get a very tasty preparation for the winter. From plums, you can cook jam with or without seeds, make a thick jam or a royal dessert - plum in chocolate.

Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam for a new twist on a familiar theme. Also, nuts - almonds, hazelnuts, walnuts can be added to the jam 5 minutes before readiness.

Do not forget, like any other preservation, hot jam should be placed in sterilized jars and rolled up with sterilized lids. It is imperative to remove the foam from the jam! It is because of the foam or poorly sterilized jars that the jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you put in a little sugar, store it in a cold place.

Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year the can was issued - it must not be older than 5 years. Otherwise, there is a great risk that the bank will burst.

Plum jam with chocolate or cocoa is very popular. And for good reason. Because this is a delicious dessert that you can spread on bread and enjoy. And the basis of this dessert is natural - plum.

Ingredients:

• plums - 1 kg
• sugar - 600 gr.
• water - 300 ml
• cocoa powder - 50 gr.
• dark chocolate without additives - 100 gr.
• butter - 50 gr.
• orange - 1 pc. (only the zest will be needed)

Plum jam with chocolate - preparation:

1. Take a kilogram of plums along with the pit. Wash them and cut into 4 pieces, remove the bone.

2.Pour water into a saucepan and add sugar. Boil the syrup. When the mixture boils, the sugar is completely dissolved, pour the prepared fruits with boiling syrup and leave to infuse for 15 minutes.

4. After boiling for five minutes, add the sliced ​​butter and the chocolate cut into squares to the plum. Sift the cocoa through a sieve so that it does not clump into the jam. Remove the zest (thin top orange layer) from the orange and put it in the dessert too. Mix everything well so that the butter and chocolate melt, the cocoa dissolves well. Cook the jam for another 3-5 minutes. The skin of the plums should wrinkle and the fruit should be soft, but not crumbly.

5.Pour the finished chocolate jam from the plums into sterilized jars and immediately tighten the lids. This delicious dessert is ready. Look, do not eat it right away, leave it for the winter.

Plum jam with cocoa and vanilla "lick your fingers"

In the previous recipe, I wrote how to make a chocolate-covered plum dessert. In it, the plum pieces remained intact and floated in a chocolate sauce. In this recipe, the jam is given a uniform structure, like a jam. Accordingly, it can be spread on bread instead of purchased sweet pasta. It turns out very tasty. Also in this recipe there is no butter and chocolate, additionally only cocoa is used.

Ingredients:

• plums - 1 kg (peeled)
• sugar - 500 gr.
• cocoa powder - 70 gr.
• vanilla sugar - 10 gr. (optional)

Cooking method:

1.Wash the plums, cut into halves and remove the seeds. Place the plums in a saucepan, weigh them (weigh the pan beforehand) and cover with sugar in a 2: 1 ratio. Also add cocoa and vanilla sugar if you will be using it. Stir.

The amount of sugar can vary depending on the sweetness of the plum.

2. Put Nutella on low heat and, stirring constantly, bring to a boil. The plum will gradually begin to let the juice flow, the sugar will dissolve. If the first 5-7 minutes do not interfere with the jam, then the sugar will not dissolve, but caramelized, and the jam will burn. Therefore, before boiling, do not go anywhere and stir.

3.After boiling, cook the jam for 15 minutes. During this time, the sugar and cocoa will completely dissolve, the plum will soften, the syrup will thicken.

3. Remove the jam from the heat and puree with a blender.

4. Put the resulting mass on low heat and boil until thick. The cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate) and the amount of drains. This can take 20 minutes or 1 hour. The readiness of the jam is checked on an ice saucer. Place the saucer in the freezer ahead of time and let it cool well. Place some jam on a cold saucer and swirl. If the plum does not flow, it retains its shape, then the dessert is ready.

To speed up the process, use pans with the largest diameter possible. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.

5. While hot, pour the plum and chocolate jam into sterilized jars and roll up with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.

When the jam cools, it will become even thicker.

The most delicious recipe for plum jam with oranges and nuts

This is an unusual plum jam, as the title suggests. It turns out to be very aromatic and tasty, a royal dessert.

Ingredients:

• plums - 1.5 kg
• sugar - 1 kg
• orange - 2 pcs.
• walnuts - 1 tbsp
• vanilla sugar - 15 gr.

Cooking method:

1. This jam will not be whole pieces, but a homogeneous jam-like consistency so that the plums and oranges mix well. Chop the walnuts with a knife so that there are small pieces. Too small is not worth it, the nuts should be felt. Wash the plums, cut in half and remove the pit. Oranges need to be thoroughly washed with a brush to remove what they are smeared with for longer storage.

2. Cut the oranges into 4-6 pieces and pass through a meat grinder along with the peel. Grind the plums with a meat grinder.

3.To cook this jam, you definitely need a saucepan with a thick bottom, otherwise the dessert may burn. Pour the plums and oranges into such a saucepan, add sugar and vanilla sugar and mix well. Place over medium heat, cover and bring to a boil. Then reduce the heat to low and cook the jam for 45 minutes. During this time, the sweetness will become a beautiful burgundy color.

Stir the plum jam from time to time during cooking. Cook covered to avoid splattering.

3. After 45 minutes, add the chopped nuts to the jam, stir and cook for another 20 minutes. On this, the jam will be ready, it will only be necessary to preserve it in jars.

You can add cinnamon (instead of vanilla), ginger, raisins, almonds to this jam if you wish. All additives are made to taste and desire.

4. When the jam is cooked, put it in sterilized jars and roll up with sterile lids. Turn the jars over and cover with a towel. Let the jam cool, then put in a dark and dry place.

Plum jam with seeds in thick syrup - a simple recipe

In this jam, the plums remain intact, not falling apart, not cracked. The bones cannot be removed. So that the plums are well saturated with syrup, and the syrup itself is thick, the jam is cooked in several approaches, not one day. But the result will be gorgeous: both the appearance of the dessert and the taste will delight.

Ingredients:

• plums - 1 kg
• sugar - 800 g
• water - 400 ml

Plum jam - how to cook:

1. Wash the plums and pierce them in two or three places with a fork. This is necessary so that the skin does not crack during cooking, the juice comes out easily, and the syrup goes into the fruit.

2. Boil the syrup. To do this, boil water and add sugar to boiling water. Bring to a boil, stirring occasionally. The sugar should all dissolve. Boil the syrup for 3 minutes, then gently pour whole plums into it. Wait until it boils and turn it off immediately. Let the jam sit for about 4-5 hours to soak the plum in the syrup.

Do not leave the jam for more than 6 hours the first time. The plums are still raw, so the sweetness may turn sour.

3.Put the jam on the stove a second time. Bring to a boil and cook for 5 minutes. Set aside again and let it brew for several hours. Or wait until it cools completely. Cook the jam for the third time 5-7 minutes after boiling. Check for readiness. To do this, drop the syrup on a saucer, it should not spread, the drop will keep its shape.

If your jam is too liquid, you can leave it to cool and cook a fourth time for another 5 minutes.

4. Immediately after cooking, the boiling jam must be spread out in sterilized jars and hermetically sealed with lids. Turn over and let cool. It remains to wait for winter to gobble up this yummy.

Old-fashioned candied plum jam

This jam is not cooked in the usual way. The plum retains its shape, the pieces remain firm, while the syrup is thick enough. This is due to the fact that the syrup is boiled down separately. Read the step by step recipe and just repeat.

Ingredients:

• plums - 900 gr. (pitted weight)
• sugar - 900 gr.
• water - 300 ml

Cooking method:

1. Rinse the plums well, cut in half and remove the seeds. Place the fruit halves in a bowl. Weigh the peeled plums and add the same amount of sugar. You need to cook syrup from sugar. Pour water into a saucepan and add sugar to it. Just do it in this sequence: first water, then sugar. Put the syrup on fire, stirring occasionally, bring to a boil and simmer for 1 minute.

2.Turn off the gas under the syrup and pour the cleaned drain into it. Shake the saucepan to mix the plums and syrup. Cover and leave for 1 day.

3. The next day, remove the plum from the syrup with a slotted spoon. Boil the syrup again, turn off the heat and immediately put the fruits in it. Cover the plum jam with a lid and let sit for 12 hours.

4. After 12 hours, remove the plum again, bring the syrup to a boil and put the fruit in it. Turn off the heat and leave the drain to soak in the syrup for 6 hours.

5.After 6 hours, remove the drain with a slotted spoon and fold it onto a sieve. Boil the syrup over high heat, then make the minimum heat and boil the syrup for 10 minutes. Then add the plum to the syrup and bring the jam to a boil. There is no need to increase the fire! The plum should boil over low heat.

6. When the jam boils, it must be laid out in sterilized jars and closed with lids, which must be in boiling water until preservation.

7. Turn the cans over, check if the cap is tight. Let the jam cool and you can put it away for storage. The plums in this jam are not boiled, dense, the ruby ​​syrup is transparent.

Thick plum jam without gelatin

The jam will have an almost uniform texture. As the plums are minced, small pieces of fruit may be encountered. Jam is thicker in structure than jam because it takes longer to boil.

Ingredients:

• plums - 1 kg (weight without pits)
• sugar - 800 gr.

How to make plum jam:

1. Wash and peel the plums. This can be done in any convenient way, since there is no need to save beautiful pieces of fruit.

2.Mince plums through a meat grinder. Cover the resulting mass with sugar and mix. Cover the "raw" jam and leave for 2-3 hours to dissolve the sugar in the juice.

3.Put the plum puree on the fire, bring to a boil, stirring occasionally. Remove all foam that will appear on the surface. After boiling, make a small heat and simmer for 20 minutes.

4.Turn off the heat and let the jam cool completely. It may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and refrigerate again. And boil the jam for the third time for 20 minutes.

4.Pour the hot jam into sterilized jars and screw the lids on. Let the sweets cool in this form and put them in storage.

I really love plum jam. I think you too. And according to these recipes, you will get a very tasty delicacy, fragrant, beautiful saturated color. Cook and live sweetly! And also do not forget to pickle the cucumbers for the winter, so that later they will crunch a lot.

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