Plum is a fairly common fruit, so there must be at least one plum jam among winter preparations. The delicacy is very healthy and also very tasty and aromatic. In order to have something to treat guests in winter, you can make jam according to one of the proposed recipes.

Plum jam five minutes

The simplest and most time-consuming preparation is five-minute plum jam. For him, you need ingredients in the following amount:

• Plums - 2 kg;
• Vanilla - 1 bag of sugar (10 g);
• Granulated sugar - 1 kg.

It is recommended to take not quite ripe fruits, so that it is jam, and the plum is not boiled, forming a jam. In running water, we rinse the prepared plums well and, after cleaning them from leaves and fine debris, remove them from each stalk. Then, having cut the fruit in half, remove the seeds with a knife.

Peeled plums are covered with regular sugar and left overnight. During this time, the plums will become harder and will release the right amount of juice. The next day, a container with plums can be placed on the stove and brought to a boil, turning on high heat. After that, cook the fruit in sugar and your own juice for about 5 minutes over low heat.

After the time has elapsed, remove the pan from the stove and cool the jam. When the temperature of the delicacy has reached room temperature, we again send the container to the fire. But now we just bring it to a boil and turn it off. Immediately, hot jam is distributed among the jars, which have been washed and sterilized in advance. We store the rolled blanks in the basement or refrigerator.

Plum jam with slices transparent

You can make delicious plum jam. In this case, the delicacy will be quite transparent. To enjoy the great taste and beneficial effect of the fruit on the gastrointestinal tract, you must take the following products:

• Sugar - 1 kg;
• Plums - 1 kg;
• Water - 0.5 tbsp.

We prepare transparent jam in slices: we sort the plums, setting aside too soft and overripe fruits. This recipe needs strong, dense fruits so that the slices come out whole. We wash the selected fruits well under running water, since they will be cooked in the peel. Next, we peel the fruit from the seeds, so that this stage passes easily and quickly, it is recommended to take the Vengerka plum variety. Now all that remains is to cut the plums into slices.

Pour the plums in a saucepan with water, send sugar there as well. Please note that if the plum is sour, then an increase in the amount of granulated sugar up to 1.3 kg is allowed. So, having combined all the ingredients, we set them aside so that they let the juice go for several hours. While you can, for example, prepare cans - rinse them thoroughly, hold them over steam or ignite them.

Then we send the pan with food to the stove, after boiling, we cook everything for about 40 minutes. We check for readiness in the usual way - by dropping jam on a saucer. If it doesn't spread, then you're done. We fill the jars to the top with the finished delicacy and roll them up. The jam is ready, enjoy your tea!

Plum jam with gelatin

In another way, this recipe is also called plums in gelatin. And really in finished form, the fruit looks like it is in jelly. The delicacy comes out original, but no less tasty. For its preparation we take:

• Plums - 1 kg;
• Gelatin - 30 g;
• Sugar - 2 tbsp.

As in the previous recipes, for jam from plums with gelatin, it is advisable to take dense fruits, you can even slightly unripe. Cut the washed and sorted plums in half. Remove seeds from each and cut the fruit into slices. Although you can leave it in halves. We take an enamel dish and pour the plums in it with sugar mixed with instant gelatin. Ideally, of course, for each half of the plum, there is 1 spoonful of sugar.

In this form, you can leave the plums overnight, or, if you cook in the morning, then until the evening, and then continue cooking. During this time, juice from the fruit will stand out. We send the pan to the stove and bring it to a boil over medium heat. There is no need to cook the food, it is quite enough time until they boil. Distribute the finished jam in sterile jars and roll up.

To cool the seams, wrap them upside down in a blanket for about a day. Then you can send it to the cellar for storage. Please note that before using, it is worth holding a jar of goodies in the refrigerator for a little so that it freezes. Enjoy your tea!

Yellow plum jam with orange

Cherry plum will be used in the role of yellow plum in this recipe. This variety needs to be purchased or harvested in time, as its season is very short. In order to brighten both the color and taste of the treat, the plum can be diluted with an orange. So, for jam we take:

• Ripe cherry plum - 1.5 kg;
• Orange - 0.5 kg;
• Sugar - 1.5 kg.

For jam with orange and yellow plums, you need to select the most intact fruits so that there is no damage or rot. This is to keep the jam as long as possible. Next, we wash and dry the sorted fruits. We remove the seeds from the finished plums. Now it was the turn of the preparation of the oranges. We also wash them well, maybe even with soap, after which they need to be scalded with boiling water.

Cut the prepared oranges into pieces directly in the peel, removing the seeds. Then we send the fruit to a meat grinder or grind it with a blender. Now mix the orange puree with cherry plum and pour into an enamel pan. We fill them with sugar and set them aside for half an hour. During this time, the fruit juice will dissolve the sugar crystals, and at the same time more juice will be released. This is necessary so that the jam does not burn.

After the time has elapsed, put the pan on the stove and turn on medium heat. When the mass boils, reduce the heat to a minimum and boil for a few more minutes until the delicacy is ready. During cooking, periodically you need to stir the jam and skim the foam.

Ready jam can be laid out in sterile clean jars and rolled up. Turning over the containers with jam, we wrap them in a blanket for about a day. After cooling the jam, we send it to storage in a cool, dark place, for example, in a cellar.

Blackthorn plum jam

This variety of plum is very sweet, therefore, it is absolutely necessary to make aromatic jam from it. It will go well with tea, with a pie and with cookies. To prepare it you need:

• Plum - 6 kg;
• 4 kg of sugar.

We wash the ternovka well and sort it out. After that, remove the seeds from the fruit and transfer the finished fruit to an enamel pan. Sprinkle the plums with granulated sugar on top and set aside the pan for the formation of juice from the plums. It is recommended to leave them overnight.

For the preparation, you also need to prepare containers - sterilize the cans. The next day, put the saucepan with the plums on the stove, turning on medium heat. When the mass boils, we reduce the flame to a minimum. We simmer the jam for about an hour, after which, bringing it to a boil, put it in jars and roll it up. After complete cooling, we remove the blanks into the cellar.

Cherry plum and plum jam

Cherry plum is quite a sour fruit, so you need a lot of sugar. And star anise can give some flavor to the jam. So, for jam from cherry plums and plums, the following products are needed:

• Plum - 1 kg;
• Cherry plum - 1 kg;
• Water - 2 tbsp. 200 g each;
• Sugar - 4 kg;
• 2 pcs. star anise.

Rinse the fruit and cut it in half. Then, turning the halves of each fruit, carefully separate them from each other. It's so easy to get rid of the bones and leave the halves intact. To simplify the procedure, it is recommended to take initially ripe fruit. Transfer the finished fruits to a saucepan.

Next, cook the syrup separately. To do this, mix sugar with star anise and water in a saucepan and send them to the stove. The finished syrup should not contain undissolved sugar and should be clear. Pour our fruits with boiling syrup and mix the contents of the pan well.

In this form, plums are infused for about 3 hours. Next, put the pan on the fire again and bring to a boil, stirring occasionally. After boiling, the jam should cook for about an hour. In the meantime, it is boiling, you can sterilize the jars for the blanks.

We distribute the finished delicacy while still hot into containers and roll it up tightly. Pay attention, before closing the jars, you need to remove the star anise from the jam, since its role in the play is over. Enjoy your tea!

Pitted plum jam in a slow cooker

Of course, it's easier to entrust half of the work to kitchen helpers. It is so easy and quick to prepare seedless plum jam in a slow cooker. For this we take the following products:

• Plums - 1 kg (this is already pitted);
• Sugar - 0.5 kg.

Rinse the plums and cut them into halves. It is now easier to get rid of the bones. When the plums are ready, we weigh them so that there is the right amount of fruit. We also measure sugar. Pour both ingredients into the multicooker bowl and mix well. Let them sit for about 15 minutes. During this time, the sand will melt a little, and the plum will let out the juice. After that, close the lid of the device and set it for 40 minutes in extinguishing mode.

When half the time has passed, you need to open the lid and mix the contents. At this stage, you can just check how much the sugar has dissolved. When all the cooking time has elapsed, the treat can be distributed among the prepared jars. We send the blanks to the cellar for the winter, and in due time we enjoy the amazing taste of such a simple delicacy. Enjoy your tea!

Yellow plum jam five minutes

Yellow varieties of plums will not only give a special taste to the jam, but the delicacy will also have a gorgeous color. It looks a lot like honey. To make a sunny five-minute jam, you will need:

• Yellow plum - 1 kg;
• 0.5-0.8 kg of sugar.

We wash the fruits well and peel them not only of the seeds, but also of the peel. This procedure is not as complicated as it might seem. Put the finished plum fillet into a saucepan and add sugar for cooking. After mixing everything, put it on the stove. Cook over low heat, stirring constantly, until all the sugar crystals are dissolved - after boiling for about 5 minutes.

We put an even hotter, but already ready-made delicacy in jars and twist. Then, as usual, we wrap it up, wait for the blank to cool down, and put it in the cellar. The aromatic jam has an amazing color and taste. In this case, the plum will remain in pieces and retain all its vitamins. Due to the fact that there is no peel, this jam just melts in your mouth. Enjoy your tea!

Gooseberry jam with plum

Plum will get along well with other products as well. For example, you get great taste when cooking plum jam with the addition of gooseberries. To do this, we take products in the following proportions:

• Plum - 0.5 kg;
• Gooseberries - 0.5 kg;
• 0.7 kg of sugar;
• Water - 100 ml.

For gooseberry jam with plums, we sort out all the berries, peel them of leaves and stalks, and plums also from seeds. We wash everything and divide it in half. We put half of the products in a saucepan and pour water into it. Having sent a container with berries and plums to the fire, we wait until they boil. After that, cover with a lid and cook for 20 minutes, until the berries are soft.

Turn the slightly cooled berries in a meat grinder or blender, if you want uniformity, and cook again on the stove for about 5 minutes, remembering to stir. Then add a little sugar, again stirring the mass, and the second half of the plums and gooseberries. Cook until the mass starts to gel. Sprinkle hot jam into jars and seal. Store the treat in a cool place. Bon Appetit!

Siberian plum jam

Siberian plum is somewhat reminiscent of cherry plum, but the taste is not so sour. In addition, the fruits are quite dense and it is difficult to get seeds from them. But they make jam amazing in taste. To prepare it, you need to prepare:

• 1 kg of plums;
• Water - 1 tbsp.;
• 1 kg of sugar.

After washing and sorting out the plums, each must be pricked several times with a toothpick. Next, cook the syrup. Pour sugar in a saucepan with water, send it to the stove. Stirring, wait until the granulated sugar has dispersed. When the syrup has boiled, remove it from the heat. Pour our plum with this syrup and leave it for a day.

On the second day, the plum syrup is poured into a separate container and boiled. After that, pour the fruit for the second time and cook together for about 1.5 hours. The finished jam will turn out to be quite thick, with pulp and a special aroma. At the same time, the berries practically dissolve, and the presence of seeds does not interfere at all, they are clearly visible and easy to get.

The finished delicacy can be laid out in sterilized jars and put into the cellar until better times. Enjoy your tea!

Plum jam Alyonushka

This fruit variety pleases with large yields and fruit sizes. The usefulness of the plum lies in its help with headaches and the fight against vitamin deficiency, which is so important in winter. So, to make jam from this variety of plums, you need to take:

• 1 kg of plums;
• Sugar - 1.2 kg.

The washed plums are cut into two halves and the seeds are removed from them. In a container for jam, fill the plums with sugar and leave them on the sidelines for half an hour. Then put the pan (bowl, basin) on the stove and boil over low heat. In this case, you need to stir the mass with a wooden spatula all the time.

At the same time, you can do the sterilization of cans for the workpiece. We also boil the lids. When the jam on the stove begins to boil, boil it for 10 minutes and remove from heat. We put the cooled delicacy on the stove again and boil again. As soon as it boils, the jam is ready. You can distribute it to ready-made cans and seal.

Jam from unripe plums

It is impossible for all the harvested fruits to be equally ripe. But don't throw out the green plums. If you may not use them raw, then the jam from them will turn out to be excellent. For such a jam from unripe plums, we take fruits and other products in the following proportions:

• Plums - 400 g;
• 2 tbsp. water;
• 4 tbsp. Sahara.

Late varieties of plums are suitable for this recipe. We wash the prepared fruits and prick each of them with a toothpick. In the process of preparing each plum, we transfer them to a saucepan of cold water. When all the fruits are chopped, you need to change the water and send the container to the stove. By the time the water boils, all the plums will already be floating on the surface.

Remove the pan from the heat and set it aside. When all the fruits "drown" again, we again send them to the fire, repeating the first procedure. Only this time we put the plums in a colander. While the water is draining from the drain, you can start making syrup from half the prepared sugar and 2 glasses of water. When the water with sugar in a saucepan boils, remove it from the heat, cool it and fill it with plum syrup.

So the fruit costs a day (you can leave it overnight), after which the syrup is drained again. Add 1 glass of sugar to it, boil and remove from the stove. Pour the cooled syrup back into a saucepan with fruits. And again we leave the jam for a day. On the third day, we boil the syrup for the last time, adding the rest of the sugar and already with the plums.

The third cooking includes several repeated procedures - the mass boils, is removed from the heat for a couple of minutes and mixed. So we repeat 3 times. The jam is cooked over low heat. As a result, the syrup should be covered with a thin film, and the plums themselves will no longer be sour.

Drunk Plum Jam

Of course, such a jam is hardly worth offering to kids, but guests for the winter holidays will surely like the originality of the recipe and the special taste. To make jam drunk plum, you need to take the following:

• Plum - 1 kg;
• Cognac - 3 tbsp. l .;
• 600 g sugar;
• 1 tsp cinnamon.

Preparing the plums involves rinsing them and cutting each fruit in two. Thus, it is easy to get rid of the bones. Finished plums are sprinkled with granulated sugar and set aside for 1 hour to extract juice from the fruit. To make the jam thick, there is no water in the recipe. So, put the infused plums in a saucepan, mix well and put on medium heat.

We periodically check the degree of sugar dissolution. When it is almost invisible, and enough juice has been released, add cinnamon. Thanks to this ingredient, the jam will acquire a special flavor. After mixing the mass, bring it to a boil. After boiling, you need to periodically remove the foams. When the foam no longer forms, and the jam itself becomes thick enough, remove the container from the stove.

Now we pour cognac there, and it can be replaced with vodka or liqueur to taste, and mix again. In this form, pour the still hot jam into clean sterile jars, seal and turn over to cool. Such jam in a dark cool place will be stored for a very long time if gourmets have the patience. Enjoy your tea!

Yellow plum jam in a slow cooker

The easiest way to make jam is using a multicooker. At the same time, the taste and quality of the product will not change, but a lot of time is saved. To prepare it, you will need the following:

• Yellow plums - 1 kg;
• 1 kg of sugar.

The yellow variety of plums needs to be washed and sorted out. For cooking, you need whole, dense fruits without flaws. Dividing each plum into slices, remove unnecessary seeds. The finished fruit halves are covered with sugar right in the multicooker bowl. Then the device is set to extinguishing mode. We set the time for 60 minutes.

At the same time, during the cooking process, you do not need to stir anything, the main thing is to close the multicooker with a lid. After an hour, the jam is ready! While it was cooking, you can safely prepare the dishes for clogging the sweet piece. And then all that remains is to spread the delicacy over them and close. Bon Appetit!

Seedless, the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly, without any extra effort. There is a universal cooking method that is suitable for both the stove and the multicooker, which rare kitchens do without these days.

Plums are useful in that they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking the fruits retain this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.

Plums in their own juice

This jam is more like a thick syrup with pieces of berries. It tastes as good as any other. Cooking plum jam according to this recipe will not cause difficulties even for those who have never rolled jars for the winter before.

You will need:

Ripe dark plums (1-1.5 kg);

Sugar (300-450 g).

There is no water in the recipe at all, you do not need to add it. The seeds are removed from the plums, the halves of the fruit are placed in a deep saucepan. From above, everything is covered with sugar. Pitted plum jam, the recipe of which involves infusion, turns out to be especially tasty and aromatic. The fruit is left sprinkled with sugar for a while so that they give juice. The term depends on how ripe the plums were taken. Once the juice has emerged, the pot can be placed on the stove to bring the contents to a boil. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to violate the integrity of the drain. You need to repeat the procedure 2-3 times: boil, boil, boil, boil. The finished jam is closed in heated sterilized jars.

The simplest recipe for sweet jam

The principle of preparation does not differ from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter, made in this way, turns out to be rich, sweet and does not become sugar for a long time if the jars have been well sterilized. Store it in a cool place. The maximum shelf life is 2 years. After this time, there is a risk that the jam will simply become sweet, having lost all its useful properties.

Jam from sour varieties of plums

The recipe described above is also suitable for fruits with a pronounced acidity, but there is a slight difference. First, you need more sugar: 1 kilogram of plums requires 1.5 kilograms. Secondly, in order for the fruit to give juice, it is necessary to add half a glass of boiled warm water. Thirdly, it will take about 10-12 hours to insist. At the same time, seedless plum jam, the recipe of which is universal for any variety, turns out to be moderately sweet, moderately sour. The bones can not be thrown away, leaving them for other purposes. For example, homemade tinctures.

For multicooker

The amount of ingredients is selected individually, taking into account the volume of the bowl in the device. 1 kilogram of plums requires 1 kilogram of sugar. You do not need to soak the fruit. They are thoroughly washed, peeled, peeled off. It is not difficult to do this: the plums are scalded with boiling water, then the skin is removed. The halves of the plums are laid in an even layer in a bowl, sprinkled with sugar, fruits are again laid out on it until the multicooker is full. Plum jam, not cooked at home on the stove, has a special aroma and softness. In consistency, it looks more like a very delicate jam. The program is exhibited "Extinguishing". How much 1 hour is enough with a power of 750-800 watts. After cooking, the jam is closed in jars or eaten immediately. Any kind of plum is suitable, but cook sour ones longer - 1.5 hours. Sugar is added to taste.

A way for those who like to tinker

Not everyone likes the five-minute jam, so you can cook it according to the traditional method, which was previously used in every third house. You will need:

Elastic plums (1 kilogram);

Sugar (1.4 kilograms);

Boiled water (1.5 cups, 200 ml).

Plum jam for the winter used to be prepared this way. Its taste is familiar to many from childhood, although you have to tinker a little. Fruit is pitted and put in a separate bowl. Sugar is mixed with water, syrup is cooked over low heat. The calculation of the ratio is simple: for 1400 grams of sugar, 300 ml of water is needed. The syrup is not cooled, but immediately poured into the plums. You need to insist them in this form for 6-8 hours. Then the syrup is drained again, boiled over a slow fire, and the plums are again poured over them for several hours. After this preparation, the jam is placed on the stove. You need to cook it over low heat, stirring, removing the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are closed in jars in the same way as any other homemade preparation.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How much to cook plum jam in this case? The same amount is 1 hour. To check how well it boiled down, you can put a drop of syrup on a plate. If the drop has not flowed and has not spread over the surface, then the jam is completely ready for spinning. It is not necessary to cool it down.

Combined recipe

Jam with plums and oranges turns out to be very interesting in taste. It will require:

Plums (1 kg ripe, but not too soft);

Sugar (1.5 kilograms for the whole cooking);

Zest of 5 oranges.

The plums are sprinkled with sugar (the seeds are previously removed), left for several hours until the juice is released. At this time, candied fruits are made from orange peel. That is, the skin is caramelized over low heat with sugar. Plum with juice is placed on the stove. After the first boil, the fire is reduced to a minimum. Candied orange peel is passed through a meat grinder, added to fruit with syrup. You need to cook until tender, on average 1-1.5 hours over low heat. The finished jam is closed in jars. The combination of oranges and plums gives an indescribable aroma and taste to the preparation.

How to close jam for the winter

To prevent the workpieces from deteriorating, you need to properly close them for storage. It's not as difficult as it sounds. To begin with, the jars are thoroughly washed, poured over with boiled water from the inside, and dried. The latter is very important: pitted plum jam (any recipe) requires well sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. Banks are kept over steam until all the droplets are dry. The lids are sterilized in boiling water for 10-15 minutes. Jam is placed in jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with a choice of lids: plastic or metal. The latter are twisted with a special machine.

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

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

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

The best seedless plum jam recipes

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

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

• 1 kg of plums;
• 1 kg of sugar.

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

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

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

Pitted plum jam: video

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

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

Before making the jam, you should prepare:

• 1 kg of plums;
• 0.5 kg of sugar.

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

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

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

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

Plum jam in a slow cooker: video

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

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

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

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

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

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

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

Plum jam with nuts: video

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The 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 crushing 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 that is prepared from them bitter.

Pick fruits away from the 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 seedless 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 are 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 pot.

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 clamps, 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 practically a vacuum forms inside. This will help the jam keep for a long time.

Video recipe for making seedless plum jam

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 choose 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 there you can also find step-by-step recipes with photos. 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 love experiments 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 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 and 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, 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 differs in 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 slow cooker is especially suitable for those housewives who do not have time for long canning. To add an unusual flavor to the treat, you can add a pinch of cinnamon at the end - 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 to 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 in 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, then add water. Stir and cook.
3. Bring it to a boil, boil 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 tasty 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 quickly devoured, 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 treat, 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. Once 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 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. Arrange 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 mouth-watering dishes are found in culinary publications). Try to combine it in new types of jams: plum and cinnamon, apricot, grapefruit and other fruits.

Video