Plum jam is a godsend for culinary experts. It can be used to make sauces, but for the most part it is used in confectionery art... On its basis, incredible creams are brewed, impregnated for cakes, filled with bakery products... You always get an amazing taste, albeit a very high-calorie sweetness. If you are a baking lover, fruit treats then we will share with you different original recipes 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 high-calorie product which at overuse in food is deposited with extra pounds on our waist and hips.

But this does not mean at all that such a delicacy cannot be useful. For example, plum jam brings very great benefit the human body, after all:

• it contains essential for good digestion and metabolism alimentary fiber and minerals, thanks to which people who want to lose weight actively lose their weight, gaining a fit and slender figure;
• people with problems associated with bowel movement and urinary system can quickly recover if they eat plum jam in moderation;
• having problems with blood vessels and with the work of the heart, it is imperative to 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 nervous system and stabilizes blood pressure.

1. Those who have been diagnosed with diabetes.
2. Those who suffer from obesity in the most neglected forms (after all, 100 g of the product contains 288 calories).
3. Children who have not yet fully formed 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 of the ingredients in the process of cooking in the amount that 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 recipes plum jam so you can stock up on it 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 it is very easy to 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 on medium fire... 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 on a plate. If it spreads, then the jam still needs to be boiled, although, as a rule, due to the high content of pectin, the plums boil down and thicken rather quickly.
5. Overfill ready-made jam into jars that 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.

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 out of the sweets all the time. However, it is worth noting that the seed gives the plum jam 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. v hot water and then move them with a slotted spoon to ice water for the same time.
3. Remove the plums from the bowl and pat dry on a paper towel.
4. Cook 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 on the fire and cook for 40 minutes. It is necessary to do 4 such approaches (between each one should maintain an interval of 2 hours).
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 detailed instructions for making such a jam, 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 unusual way how 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 aromatic cocoa, butter and peanuts. Agree that it already sounds delicious!

So how do you cook this unusual jam from plum:

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 in it butter... 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 long 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 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 boil 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 give a treat citrus aroma, 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 on the boil. It should boil for 30 minutes. This is enough so that the sweetness can already be eaten.
5. Get out of the jam orange peel and then pour it into 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. Cooking is quite simple, the main thing is to adhere to correct sequence actions, which we will 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 immediately chop them into pieces and put them in one deep bowl so that they 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 indicated time, add the freshly squeezed lemon juice(you only need to use 1/2 lemon) and a cinnamon stick (some people 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 apple-plum jam in jars and lower them into 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 great jam or jam. 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 should 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 which ripeness you choose 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

The pear can also be used as 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 fragrant berry can also be used to make plum jam.

What you need to do to prepare this delicacy:

1. Take 1 kg strawberry berries, peel them of the tails, 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 simplest, but at the same time the most useful way making plum jam - do not cook it at all. It is possible, using only plums and sugar, in just 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 make a homogeneous mass of 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. It turns out so gourmet dessert, which can be eaten straight from the spoon without stopping. Resist the smell and taste of plum chocolate jam nobody can.

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 100 g of dark chocolate melted in a water bath into it.
4. After 20 minutes, as the plums with chocolate have 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 cheesecloth 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 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 dare to move away from everyone. traditional ways boiling plum jam to use unusual seasonings as the main spices. We will share with you a very interesting recipe 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 cloves of garlic through a mincer. Add to the resulting plum puree garlic blank.
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 pepper peas, 1 tbsp. paprika and 1 tsp. black ground 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 to avoid a large number sugar in your diet, then you need an appropriate 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, peel them of 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 be used in medicinal purposes, because plums contain a lot of substances and vitamins that are preserved in fruits even after heat treatment.

Video: "Healthy Plum Jam"

Step-by-step recipes for amazing five-minute plum jam with nuts and lemon on the stove and in a slow cooker with halves and whole berries

Grade
recipe

Time
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Servings
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In 100 grams of finished dish

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Carbohydrates

160 kcal.

Option 1: The classic recipe for plum jam five minutes

Plum jam is quite popular with us. Moreover, it is used for self-serving with bread or cookies for tea, and as a filling for pies, and as a basis for different sauces for meat. And today it will be about making a 5-minute plum jam with different ingredients.

Ingredients:

• two kilograms of plums;
• kilogram white sugar.

Step-by-step recipe for plum jam five minutes

Sort fresh, medium-sized plums. Pull out the ponytails and wash thoroughly in a cold clean water... Spread out on a towel. Let the fruit dry a little.

After half an hour, cut all the plums (along the seam) into two halves. Pull out the bones. Place the plum pieces in a bowl.

Sprinkle the fruits with sugar and cover with a clean dry towel so that no dust or small debris gets there.

Leave the ingredients overnight to form sweet juice and didn't have to use water.

The next day, remove the towel, and put the bowl itself on the high heat of the largest burner. Cook for five minutes without lowering the temperature.

Finally, turn off the stove and pour the hot mixture into sterilized jars. Tighten the lids and send the five-minute plum jam to the refrigerator shelf for further storage.

If you plan to store sweet preserves in the pantry instead of the refrigerator, increase the amount of sugar (1 to 1 ratio) and be sure to sterilize the jam in boiling water after pouring it into the jars.

Option 2: A quick recipe for plum jam five minutes

Presented jam is prepared quickly. But in order to reduce the time of the process to a minimum, we propose to abandon the infusion of berries in sugar. For the same reason, we recommend including some water in the recipe.

Ingredients:

• a kilogram of fresh plums;
• glass of water;
• a kilogram of fine sugar.

How to quickly make plum jam five minutes

Put a kilogram of fresh plums in a deep bowl with cool purified water. Remove floating leaves and thin tails.

Cut the washed fruits in two parts in a circle. Remove the bones and move the soft halves to the enamel basin.

Pour in a glass of water. Pour in a kilogram of white sugar. Gently mix everything with a wide long spatula.

Put the container with the future jam from the plums for five minutes over high heat. Stir and skim for a short five minutes.

Immediately pour the resulting hot mass into clean, sterilized jars to the brim. Twist. Move to refrigerator shelf.

Although plums do not have a lot of sugar added due to their natural sweetness, we recommend using a one-to-one ratio for this option. Since we will not insist the fruits for several hours and expose them to a minimum heat treatment, such a volume of sugar will allow you to keep the workpiece for several months.

Option 3: Plum jam with pits five minutes

As a rule, plum jam is made seedless. However, it is permissible to do sweet preparation whole berries in sugar syrup. This option is perfect for decorating desserts or other dishes.

Ingredients:

• two kilograms of small plums;
• two glasses of purified water;
• kilogram of sugar.

How to cook

Sort out the shallow plums. Tear off the tails with leaves. Wash each one and place it on a clean towel.

While the berries are drying, pour a couple of glasses of water into an enamel bowl. Add sugar. Boil the syrup for several minutes until all crystals are completely dissolved.

Pour dried plums into hot sweet liquid with maximum care. Mix. Increase fire to maximum.

Cook the jam for five minutes, mixing and removing the froth in the process. Turn off the stove. Arrange the berries in sterilized jars.

Pour five-minute plum jam with syrup and then roll up the lids. Cool down. Refrigerate for future preservation.

To make the plum soaked in sweet syrup, we recommend choosing small berries for this option. In addition, it will be easier to place them in the bank. As for the presence of water, it is necessary, since we cook whole berries and they will not give a lot of juice.

Option 4: Five-minute plum jam with nuts

The first ingredient we suggest adding to the recipe is walnuts. They will perfectly "fit" into plum jam. But it is not recommended to use other types of nuts, as they will remain tough and spoil a little. taste characteristics blanks.

Ingredients:

• a kilogram of fresh plums;
• two glasses of peeled walnuts;
• kilogram of sugar.

Step by step recipe

Sort out all the fresh plums and clean them from the tails. Wash each berry, shaking off the liquid.

Remove the walnut kernels from the shell. Disassemble by hands on small pieces... In addition, cut the fruit and remove the seeds from the halves.

Throw the plum into a medium-sized basin. Sprinkle with nuts and sugar. Leave for a couple of hours, covered with a towel.

When the set time has passed, turn on the large hotplate. At the maximum temperature, simmer the plum jam for five minutes, removing a light foam.

Turn off the fire after five minutes. Hot berry mixture pour the nuts into sterilized jars.

Given the short boiling time, the nuts take time to steep in the syrup and become soft. Therefore, it is important not to touch this version of the workpiece for a month. By the way, it is important to carefully examine the nuts so that shell fragments and thin bitter partitions do not get into the jam.

Option 5: Five-minute plum jam in a slow cooker

The next version of jam we will make in a slow cooker. Thanks to this modern machine, the workpiece will turn out to be very delicate and rich in taste.

Ingredients:

• one and a half kilograms of plums;
• half a glass of filtered water;
• one and a half kilograms of white sugar.

How to cook

Wash all planned plums, removing hard tails and leaves in the process. Then cut them one by one in a circle.

Turning the halves, separate the berries. Get the bones. Transfer in a single layer onto a clean, dry towel.

Pour water into the bowl. Add sugar. Install in a multicooker. Turn on the "Fry" mode. Bring the syrup to a boil and dissolve the crystals.

Now throw it inside plum halves... Mix. Snap the cover. Without changing the mode, cook plum jam for five minutes.

Turn off the machine after five minutes. Leave under closed lid In one hour. Then pour the berry mixture into jars scalded with boiling water.

Sterilize the sweet workpiece in boiling water for about 7-8 minutes, then roll up and cool. Only then put the jam on the refrigerator shelf.

You need a little water for this option. But it should still be present in the recipe, since we will not insist the berries in sugar so that they start juice. As for the regime, it is important to establish the strongest one. As a rule, this is "Frying".

Option 6: Five-minute plum jam with lemon

We will make the last plum jam with bitter sour lemon. This will saturate the workpiece with an incredible aroma and light sourness. Moreover, we suggest using lemon with skin, which will also make the jam very useful.

Ingredients:

• large fresh lemon;
• a kilogram of medium plums;
• one and a half kilograms of fine sugar.

Step by step recipe

Wash large lemon with special care. Cut into medium pieces along with the skin. Grind in a stationary blender or meat grinder.

Rinse the entire plum. Cut in a circle, twist and remove the bones, removing the tails, if any.

Transfer the berry halves to a bowl or large bowl. Spread the lemon shavings evenly. Cover with sugar.

Leave the mixture, covered with a towel, for two to three hours, during which the ingredients will let the juice out.

Pour the sweet mass into sterilized glass jars. Tighten immediately. Cool and send the jam to storage until winter.

Since we are using lemon along with the skin, the latter must be washed as well as possible. To do this, it is best to use the hard side of a clean sponge. By the way, it is advisable to cut the "butts" because they are too hard and bitter.

In the first recipe, preference is given to the Hungarian plum; many housewives love to use this variety for canning. Do you know why?

The representative of this variety is not only tasty and very fragrant, it is very easy to extract the stone from it, which is very important when cooking pitted plum jam. Hungarian can be used not only for cooking jam or jam, it can be salted, dried, dried, pickled, juiced, etc.

So, plums for cooking jam should be ripe and even a little overripe, just a little, the main thing is that they are without wormholes.

It should also be noted that plum dessert for the winter can be prepared not only with the addition of sugar, plum jam can be cooked with the addition of honey, alcohol, chocolate, cocoa, in any case it will be very tasty.

I would also like to recall a light white bloom on the fruits, it will not be removed with a cold or warm water... Therefore, we advise you to immerse plums in small batches in hot water for literally 15 - 20 seconds, then immediately rinse them in cold water. This will help remove the white waxy film.

Well, now let's move on directly to the recipes themselves, and start with the plum jam with pits. Gloria Nikolina made this preparation from Hungarian for the winter.

Plum Jam from Whole Plums with Pits

The ingredients are given for approximately 1 jar with a volume of 0.7 liters, which is convenient for calculating. The output depends on the degree of boiling.

• Plums (sort "Hungarian") - 0.7 kg,
• Granulated sugar - 0.5 kg,
• Water (hot) - 150 ml.

How to make plum jam

As always, the plums should be rinsed before cooking. Then lightly prick them with a fork or knife.
Place the prepared berries in a deep container, it is better if it is a saucepan with non-stick coating... Fill the plums with granulated sugar, mix gently and leave to infuse for 1 hour.

We will cook jam with seeds in three stages.

After an hour, pour hot water into a saucepan with berries and send the pan to the fire. Bring berries to a boil and reduce heat to low. Simmer the plums in the syrup over low heat for another 10 minutes. Then remove the pan from heat and leave to cool. During that time they will absorb the right amount sugar syrup and become sweeter.
After the jam has completely cooled, put it back on the fire and bring to a boil, turn off the heat and cool the sweet dessert again.

For the last third time, place the plum jam on the fire and bring it to a boil. Let the jam simmer for 8 to 10 minutes.
Canning jars are best sterilized. Put the jam in the prepared container and close with lids (screw or turnkey). Leave to cool at room temperature, turning them upside down, you can without additional wrapping. Then store homemade jam in a cool place.

Plum jam with mint and cinnamon

Pitted plum jam cooks quickly and has a spicy unusual taste due to the addition of cinnamon and mint. Such plum jam can be perfectly stored for up to 2 years at room temperature. Jam plums can be used for fillings in brass pies, syrup - as a gravy for pancakes and cheese cakes.

recipe for plum jam with cinnamon and mint

• plum (pitted weight) - 500 g,
• sugar - 450 g,
• cinnamon - 1 stick
• mint (can be dried) - 2 sprigs.

Free the plum from the pits and cut into 4 pieces.

Cover with sugar and leave for 2 hours.

Add mint and cinnamon, bring to a boil, cool. Remove mint and cinnamon.

Drain the fruit in a colander.

Boil the syrup for 7-10 minutes.
Add the plum and bring to a boil.
Arrange in sterile jars, roll up.

Plum jam wedges

Ingredients for making seedless plum jam:

• Plums (Hungarian) - 1 kg,
• Granulated sugar 700 - 900 grams,
• Citric acid - ½ teaspoon (optional).

Recipe

Rinse the plums and lightly cut each berry around the entire circumference, then turn it a little and divide it into two parts. In this case, all the halves will be neat, but you can also separate the plums with your hands without using a knife, in which case the edges will be torn. It's up to you to decide which method is best for you.

Fill the prepared plums with granulated sugar and leave for 2 - 3 hours, stirring occasionally, so that the juice released from the plums mixes with the sugar.

Place a saucepan with plums and sugar over the heat and bring to a boil. While stirring, cook for another 20 minutes over low heat.

Remove the jam from heat and leave to cool for 3 to 4 hours. Then put it back on fire and bring to a boil. Cool the plum dessert again and boil the jam a third time. When making the jam for the third time, add citric acid. This item is at your discretion, you can do without lemon.
Pour hot jam into sterilized jars and roll up with boiled lids.

To make your plum preparation even more unusual and tastier, we recommend adding peeled walnuts to the jam during cooking. Unusual and delicious!

Since childhood, I love jams. What delicious jams my mother does not make to please us! One of these delicacies is aromatic jam from red plum.

In general, raw materials for plum jam can be anything. Both yellow and blue plums can be used to prepare it. It is the variety of plums that determines what kind of jam will be, slices or whole fruits with seeds.

If yellow or purple plums, as well as black plums, are easily divided into slices and the stone jumps out of them well, then such large red plums do not really want to part with the seeds.

So, in order not to damage the juicy pulp, mother cooks such plum jam from whole fruits, and we, children and grandchildren, gather at the table and eat it instead of sweets with tea.

How to make whole plum jam

When cooking whole plum jam, sometimes they start with blanching. We will omit this point, just pierce each whole plum with a toothpick.

In general, such a jam can be called lazy. Time is not wasted on painstaking cutting of plums into slices.

Do not take the following advice as a departure from the recipe. It happens that you buy a bag of beautiful plums, nectarines or peaches in the supermarket. That's just beautiful, but it tastes like ... you can't even find words. This recipe will help to correct the situation.

The ratio of products in the recipe is given for 1 kg of plums, the proportions can be easily changed upwards.

For plum jam, fully ripe fruits are selected. Fleshy, with a well-separating bone - they are perfect for cooking thick delicious sweetness... By size, plum fruits are divided into large, weighing about 50 grams, medium and small. They range in shape from oblong-oval to round varieties. Depending on the variety, they can be dark blue, dark red, purple, yellow and even green in color.

For a sophisticated aroma, plum jam can be added vanilla essence... But plum is best combined with nutmeg and cloves. They are added to taste at the end of cooking.

Jam cooking rules

Plum goes well with any other berry, and this mix creates a great taste. Cherries make this jam soft in taste, apple and cinnamon give aristocratic notes, quince or grapes will fill the dessert with nobility, and Walnut add astringency to the jam.

To ready mix at home had a homogeneous thick consistency, the correct observance of several conditions is required:

1. 1. For 1 kg of fruit you need about 1.25 kg of sugar.
2. 2. Cook until full readiness, here a lot depends on the pectin content in the fruit. At the end, a little syrup is dripped onto a cold saucer, and if the drop does not spread during cooling, then the jam is considered ready.
3. 3. Cooking is carried out in a can with a wide bottom and sides corresponding to the intended volume. Should not be used for cooking enameled dishes- in it the jam burns strongly.
4. 4. Simultaneous cooking with other dishes on the same hob is undesirable: the jam absorbs foreign odors.
5. 5. When preparing the syrup, use purified water.
6. 6. Berries and fruits for jam are weighed on a scale. Only the volume can be determined by the capacity, but it does not correspond to the mass.

Stir the jam with a wooden spatula.

Table of volumes of products used.

Plum jam classic

To make this recipe, you need blue plums with an easily separable pit. The fruits are washed, preferably each fruit separately, under running water. To remove the skin from them, the fruits are dipped in boiling water for 2-3 minutes, and then dipped in cold water- the skin is cracked and easy to remove. The plums are carefully cut into two or more slices, and the seeds are removed.

For 700 g pitted plums you need:

• 4 things. Pelargonium leaf (you can do it without it or replace it with any fragrant herb).
• 1 kg of sugar;
• 0.5 l of water.

Peeled plums are immediately immersed in water with citric acid so that the pulp does not darken.

1 kg of sugar is dissolved in 0.5 l of water. Then the liquid is heated and boiled for about 10 minutes, and in the process the formed foam is removed. The syrup is cooled to room temperature. Prepared plums are dipped into it, and everything is thoroughly mixed. After boiling, the jam is constantly stirred to remove the foam. Approximately 4 minutes before the end of cooking, 4 sheets of pelargonium are added, tied together with a thread. They are removed before sealing. Ready dish should have a thick and uniform syrup.

Thick and smooth syrup

"Grandma's recipe"

The plum fruit is washed and the seeds are removed. For 1 kg of drainage you need:

• sugar - 1300 g;
• water - 610 ml.

Syrup is made from 610 g of sugar and water. Prepared slices of fruit are placed in a bowl and filled with hot syrup.

The jam is cooked in three steps with an exposure time of about 8 hours. The remaining sugar is halved at 345 g and added one serving before each serving. Hot jam is poured into sterilized jars and closed tightly. Can be used nylon caps... Wrapping is optional.

Five minutes

Quickly make classic jam you can using the five-minute recipe. Plums are washed and dried. Then the bones are removed, and the pulp is passed through a meat grinder or chopped in a blender.

Prepare syrup by taking 1 kg of twisted plums 1300 gr. sugar and 300 gr. water. V sweet water pour out the pulp and cook over medium heat, stirring constantly. The heated mass should be boiled for 5–7 minutes, and then filled with it in previously prepared sterilized jars. The containers are covered with circles. parchment paper soaked in vodka and hermetically sealed. There is no need to turn the jars to cool.

Jam from small plums "Solemn"

To make such a delicacy, a multicooker is used. Any model that has a “extinguishing” function is taken. You will also need:

1. 1.1 kg small plums seedless;
2. 2. 750 g sugar;
3. 3.1⁄2 pcs. lemon with peel;
4. 4.1.5 tbsp. l. honey;
5. 5. 2-3 pcs. carnations;
6. 6.3 tbsp. l. cognac.

Fruits, granulated sugar, crushed lemon with zest, honey, cognac and cloves are poured into the multicooker bowl. The extinguishing program is set for 1 hour. After the end of the specified time, the jam languishes for another two hours. Then it is poured into sterilized jars and closed with a lid.

Sliced ​​plums for jam in syrup

When cooking in a multicooker or bread maker, there is no need to control the process itself, to constantly stir and remove the foam. Enough to fall asleep necessary ingredients according to the volume of the bowl.

Jam from plums in the microwave

The plums are washed, dried and, without dividing them into two halves, the seeds are taken out of them. A piece of refined sugar is placed in the middle of each plum. For this you will need:

1. 1. Drain - 30 pcs.
2. 2. Refined sugar - 30 pcs.

Put the prepared fruit in a deep microwave dish and cover with a lid. Baking is carried out at full power for 9 minutes. Then, hot, they are laid out in sterilized jars and rolled up.

The number of plums may be different. Basic rule: 18 seconds per drain. The consistency of the syrup and dessert depends on the quality of the fruits themselves. Soft, slightly overripe plums will produce a thick, opaque liquid. Hard varieties with dense pulp will help to get a little more tender jam with clear syrup.

Plum jam with walnuts

The plums are cut into two halves and the seeds are removed. Put the fruits in a cooking bowl, pour 1 glass of water and bring to a boil, then cook over medium heat until softened (about 15–20 minutes).

For this you will need:

• 1 kg dark blue plums;
• 4 glasses of sugar;
• 100 g of shelled walnuts;
• 2 tbsp. l. vodka or brandy;
• citric acid on the tip of a knife.

Then sugar and nuts are added to the mixture and cooked together until tender. The sample readiness of the jam is determined using easy way... A drop of syrup should not spread too much on the plate. Vodka is added to the slightly cooled sweet mixture, gently stirred, and then laid out in prepared jars.

Fragrant delicious jam from plums - an irreplaceable preparation for the winter: simple pitted or pitted, with cinnamon, mint or orange!

In this version, we offer the base - plum, dilute with a small amount of citrus - orange. The result is amazing - sweet and sour jam with notes fragrant orange... Like any jam, plum-orange jam goes well with tea, pancakes, cheese cakes, pancakes.

• plums - 550 g;
• sugar - 500 g;
• orange - ½ part.

We sort out the plums, discard the spoiled, wrinkled, with dark dots. We wash the selected plums in cool water, dry slightly kitchen towel or a paper towel.

We divide each plum into two equal halves, after having torn off the tails, we also remove the bones.

Now we cut each half of the plum lengthwise into two more equal halves. This is how we deal with all plums.

We transfer all prepared plums to a saucepan or saucepan with thick walls. Take half an orange, remove the zest, and trim off the completely white soft layer. Cut the orange pulp into small random pieces. We send the orange to the saucepan for the plums.

Fall asleep granulated sugar, in order not to miscalculate with the quantity, the day before we weigh the total amount of peeled plums and oranges, for a total weight of 550 g we take half a kilogram of granulated sugar. We mix the entire contents of the saucepan, leave it at rest for 2.5-3 hours, so that the plum and orange give off all their juice, and the sugar in it is completely dissolved.

After the specified time, it turned out enough juice. At this stage, you can add your favorite spices or herbs, cinnamon will work well.

We put the stewpan on the stove, cook our jam for 35-45 minutes. We remove the foam that will necessarily form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of boiling, the plum and orange were sufficiently saturated with syrup. We remove the hot jam from the stove.

We prepare the cans for seaming in advance - we wash them thoroughly with soda, sterilize in any way, keep the lids in boiling water for three minutes. We fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turn the jar upside down and wrap the blank with a warm blanket. We store the plum and orange jam in a cool room, pour the rest into a beautiful bowl, cool and serve with tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to make plum jam as a flavorful and tasty preparation for the winter. It is worth noting that plum jam is a simple recipe, even a novice hostess can master it. This is a recipe for plum jam for the winter with seeds.

• Plum with stone 1.5 kg
• Purified water 400 ml
• Granulated sugar 1.5 kg

Before you start making the jam, you need to sort out the plum. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with seeds floating in a jar.

After the drain is sorted out and rinsed with running water, you will need to fill it sugar syrup... It is not difficult to cook syrup; it is enough to mix the norm of sugar and water, bring everything to a boil. Boil the syrup until the sugar dissolves. The plum filled with syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the fire in the oven. Let cool for 5-7 hours. There should be 3 such stages, each time you need to bring the plum to a boil and cool.

After boiling the plum, we put it in pre-washed and sterilized jars for the third time and seal it with lids. From the norm of plums, you should get 2 jars of 500 ml. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the stone.

Recipe 3: seedless plum jam in a slow cooker

We bring to your attention a simple recipe for jam with pitted plums - with step by step instructions and photo. In addition, we will cook a plum treat in a multicooker - with such a "miracle saucepan" the cooking process will be as fast and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

• plum fruits - 1.5 kg
• sugar - 1 kg
• cinnamon - 2 sticks

We wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and cover with sugar. Add cinnamon and stir. We set the “Multipovar” mode (temperature 80 degrees) and cook for an hour. Mix the components again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Do not forget to stir after the specified time.

We use an immersion blender to grind the mass.

We set the “Multipovar” (or “Stew”) program to a temperature of 90 degrees and boil for another hour. When the signal sounds, we immediately pour the jam into the jars sterilized over steam.

Roll up clean lids and place it under a warm blanket or towel. After cooling, the jars of jam from the plums are stored in the pantry. A delicious and fragrant dessert is ready for tea!

Recipe 4: how to cook plum jam with cocoa in a bread maker

Plum jam with cocoa or chocolate plum jam- this is, indeed, original and very delicious dessert... Bright plum sourness and chocolate taste are just crazy. It's hard enough to resist.

• Plum - 1 kg
• Cocoa powder - 3 tbsp. l.
• Granulated sugar - 1 kg

We select for jam ripe fruits, no visible damage. Rinse the plum in cool water. Let the excess liquid drain.

I had a very ripe plum, so I also peeled it off completely. But this is not necessary at all.

We transfer the prepared plum to the container of the bread maker.

For cooking, you can use a suitable bowl or saucepan, and cook the jam on low heat on the stove until it thickens, stirring occasionally and skimming.

Fill the plum with the required amount of granulated sugar according to the recipe.

Now add the cocoa powder. If you want a richer chocolate flavor, you can add a little more cocoa.

If you cook jam on the stove, then it is better to add cocoa 5-10 minutes after boiling the jam, when you have removed most of the foam.

We install the container in the bread maker.

We install the appropriate program on your model. For me it is mode # 9 "Jam". It will take one hour and twenty minutes to prepare the jam.

We have enough time to prepare the container for storing the jam. Glass jars must be thoroughly washed with baking soda, rinse. Then sterilize in any way you can. Directly sterilizing containers should be done shortly before the end of cooking the jam, so that the jars are hot before spilling.

After the allotted time, 1 hour 20 minutes, we remove the container from the bread maker, pour the finished hot jam into jars. We seal with a seaming key.

We wrap the jars with a blanket and leave them in this state until they cool completely. The cooled jam can be transferred to a cool place for storage.

Plum jam in chocolate from plum with cocoa is ready!

Very original plum jam with rich chocolate flavor will conquer even those who are skeptical about different culinary experiments.

Recipe 5, step by step: seedless plum jam for the winter

Experienced housewives probably know how to make plum jam. That's why this recipe plum jam with step by step photos will be a lifesaver for many novice housewives who have not yet tried to cook this dessert with their own hands.

In making healthy and delicious plum jam at home, our step by step recipe with photo.

• plum - 1 kg
• sugar - 1 kg

We take the necessary ingredients for making plum jam and put it on the table. It is best to start cooking this jam in the evening. Why - it will be known later.

First, let's take a kilogram of plums. Choose harder fruits so that they do not end up turning into jam. Wash the plum well.

We cut the washed plums into several parts with a knife and carefully remove the stone, because it will be more pleasant to eat jam this way.

Now it's time to make the syrup. To do this, mix the sugar with half a glass of water and put it on the stove. The fire should be small so that the sugar does not burn.

At the end of the preparation of the syrup, pour the sliced ​​plums with it and leave it to brew for several hours. During this time, the plum should let out enough juice.

Now turn on the stove again, put the plums and syrup on high heat and bring the mixture to a boil. After the plums have boiled, we let them cool down and we remove them to infuse for 9 hours, or better, for the whole night. Here it takes as long as possible for the plum to absorb enough syrup.

In the morning, we proceed to further preparation of the jam. Put the plums on the fire again and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third, we put it again on the fire and cook until the drop begins to stretch. Stir the jam and pour it into a jar until you want something tasty.

Recipe 6: plum jam with almonds (step by step photos)

• Plums 1 kg
• Sugar 1 kg
• Water 1200 ml
• Soda 1.5 tablespoon
• Almonds 200 g
• Cloves 5-10 pcs.
• Cinnamon 0.3 teaspoon

Rinse the plums, remove the seeds. Pour 1 liter into a saucepan. water. Add soda. Place the plums in a saucepan. Leave on for 4 hours. This is necessary in order for the plums to retain their integrity during further cooking.

After 4 hours, drain the water. Rinse the plums in clean running water. Pour boiling water over the almonds for 1 minute, drain the water. Pour boiling water again. Let stand for 10 minutes. Drain the water. After which the nuts will be easily peeled.

Put one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into a saucepan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup hides the plums completely. Remove from heat and leave for 8 hours. Then bring to a boil over moderate heat and remove again for 8 hours. On the third day, cook until tender. Add cloves and cinnamon.

Sterilize the jars, boil the lids. Arrange the jam in jars, roll up with a seaming machine. Cool at room temperature. Store in a cool place. Bon Appetit!

Recipe 7: delicious plum jam for the winter with mint

• Plum 1 kg
• Sugar 0.5 kg
• Orange 1 piece
• Fresh mint 3 sprigs

Remove the pit from the plums. Cut the plums into quarters.

Cover with sugar, cover and leave overnight.

The plums should give juice. Stir a couple of times during this time.

Drain the plums in a colander and let the resulting juice drain.

Pour the juice into a saucepan.

Bring to a boil and let it simmer for about 20 minutes, until the syrup starts to caramelize.

Remove the zest from the orange in a thin layer and squeeze the juice. Return the plums to the syrup by adding the orange zest, squeezed orange halves, and the juice of half an orange.

Cook over low heat until tender or desired consistency. You can check the readiness of the jam by dropping a drop of hot jam on a saucer chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for a couple of minutes. Pour hot jam into sterilized jars (you can use it with pieces of zest and sprigs of mint), roll up with sterilized lids and wrap until cool. Store at room temperature. Bon Appetit!

Recipe 8, simple: homemade plum jam

• Sour red plum 1.3 kg
• Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) cook whole plum jam, I like this jam, but the younger son will not appreciate it, therefore, 2) cut the plums in half and remove the seeds, 3) remove both the seeds and the peel - this will make a sweeter and more homogeneous jam.

I decided to make a tart jam with sourness, so I went along the 2nd path, cut out the bones and saved the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours to let the plum drain more juice.

We put on a small fire and, stirring occasionally, begin to heat. Do not allow granulated sugar to burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir so that the granulated sugar is completely dissolved. Foam starts to stand out.

The jam has boiled, there is a lot of foam, reduce the heat to a minimum, and remove the foam. It takes about 15 minutes to cook the jam after boiling, if you cook for 30-40 minutes, then the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the heat, let it cool slightly.

Pour into sterilized jars, wrap with a blanket and leave to cool completely.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: five-minute jam of plums in halves

The jam is made in thick syrup, like in jelly. Plums lose their shape a little, so if you want less boiled plums and you don't need thick syrup, you can simply cover the plums with sugar, stand the plums until juicing and cook until they boil. Cool down. And cook again until boiling. So repeat 3 times.

• 1 kg of plums (sort "Hungarian");
• 1 kg of sugar;
• 0.5 cups of water (250 ml glass).

Remove the syrup from the heat and immediately add the halves of the plums to the syrup, leave to cool so that the plums let the juice flow.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil in the morning, the next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruit to become syrupy and thicken the syrup.

It turns out about 1 liter of jam.

Then cool the jam a little while we sterilize the jars and lids. The cans can be sterilized in the microwave (pour water 1 cm high on the bottom of the can and turn it on for 2-3 minutes at maximum power), or on steam bath(a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or tighten the lids. Turn the jars over and leave to cool completely.

Delicious jam from halves of plums in five-minute jelly is ready.

Recipe 10: plum jam with apples (with a photo step by step)

Delicious and aromatic jam is made from sweet apples and sweet and sour plums... In addition to the fact that apple and plum jam will have an incredibly beautiful color and it will be pleasant not only to eat it, but also to put it on festive table in the form of a dessert, it turns out to be very fragrant and not cloying.

Apple and plums can be cooked with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts, on its basis it will be possible to prepare compote, jelly or fruit jelly... Making jam usually takes a long time, but I suggest the easiest and quick way that will not require you special efforts... For more flavor, you can add a little vanilla, cloves or cinnamon to the jam dish and you can achieve a completely new, unique flavor.

• Plums - 1 kg;
• Apples - 1 kg;
• Sugar - 1 kg;
• Water - 1 glass.

We choose ripe, fleshy plums. We wash and remove spoiled or overripe ones.

Transfer the plum to a colander and rinse in running water.

We peel and put in a convenient dish.

Wash the apples, peel and remove the seeds.

It is best to cut apples into wedges, but you can also cut them into thin cubes.

Try to choose dishes where all the fruits fit freely and it will be convenient for you to cook the jam. Add a glass of water to apples and plums and heat over medium heat. Cover the pot with a lid to soften well with a steam. After that, you can add sugar to the plum and apple jam and mix well.

We cook the jam until tender - the fruit should be transparent.

Immediately put hot in the banks and roll up.

Important: do not forget to turn the cans upside down, it is not necessary to wrap up.

Store the finished chilled jam in a cool place. As soon as the jam has cooled, it can be served to the table.

It is perfectly stored and retains its unusual aroma. Bon Appetit!