Prunes are dried plums of the "Vengerka" variety. They are deep black in color, soft to the touch, with a sweet and sour taste. Dried fruit is very useful for health, it contains a huge amount of vitamins such as A, C, E, PP, B, as well as iron, copper, zinc, calcium, mania, sodium, phosphorus, etc. That is why it is useful for people, who have vision and cardiovascular problems.

In addition, it promotes the activation of brain activity, improves the general condition of the body and increases immunity. With regular use, the feeling of fatigue is relieved and efficiency is increased. Even with long heat treatment, it does not lose its useful properties and you can make jam or jam from it. The recipes for the last dish are detailed below.

Prune jam

Ingredients:

• 1 kg of prunes;
• Zest of 1 lemon;
• Vanillin, cinnamon: to taste.

Preparation:

If you don't have ready-made dried fruits, you can use ripe plums. They must be washed, dried, laid out in one layer on a wire rack. Leave to dry in the sun. Then remove the stalks and cook covered with 1 glass of water. When the fruits are completely boiled, rub them through a sieve. For convenience, this is best done in small portions. You can also remove the seeds and crank the prunes through a meat grinder.

Pour the resulting puree into a saucepan, add a couple of tablespoons of water. Stir constantly, cook until thick. 10-15 minutes before the end of cooking, put a cinnamon stick, lemon zest and vanilla pod into the mass. If you used unsweetened prunes, then you should sweeten the jam a little. When the mixture is thick enough, it can be transferred to hot jars, after removing the spices.

Prune jam recipe

Ingredients:

• Prunes: 500 g;
• Sugar: 100 g.

Preparation:

Wash the prunes, remove the stalks, divide into two parts and remove the seeds. Blanch the prepared fruits until they soften. Then rub through a sieve.

Transfer the resulting puree to a pressure cooker, put on medium heat. After 10-15 minutes add sugar in small portions, stirring constantly, cook until thickened.

Pour hot jam into dry clean jars, roll up hermetically. It is necessary to cool the dessert without turning the container over. Prune jam is ready! Enjoy your meal!

Jam is considered a type of jam, but at the same time it differs in consistency and composition. This product is often used in modern cooking for the preparation of various dishes and especially baked goods. It should be noted that its recipe is so simple that it does not require much effort, and the taste combines sweetness and sourness, which is very good for confectionery.

Cooking options

There are several ways to make jam. The first one involves the digestion of fruits for a long time, as a result of which moisture evaporates, forming the necessary consistency. The second method is to add special thickeners to the plum jam. The recipe for these types of preparation is often called jam and starch is put in it. That is why it is best to use the first option, although you will have to spend some time on it.

Ingredients

For cooking you will need:

Plum - 2 kg;

Granulated sugar - 1 kg.

To make a delicious plum jam, the recipe for which is suggested below, no other ingredients are required. However, many culinary experts prefer to add various spices and even cocoa there in order to give the dish a special piquancy and unusual taste.

Fruit selection

It is worth noting that there are a huge number of different.They all differ from each other in color, size, density and taste. It is believed that it is from light fruits that it is better to make plum jam. The recipe for this preparation assumes that the result is a transparent and dense jam consistency. However, many housewives prepare jam from any variety of plums, choosing it carefully.

The fact is that the fruits should not be green or unripe, otherwise not only will you not get a good jam, but its use will also affect your health. That is why it is better to purchase overripe fruits, which not only will be cheaper, but also perfect for this recipe.

Preparation

First of all, you need to rinse the fruit well. To make the plum jam light, it is recommended to wipe the cloudy bloom from the fruit. You also need to remove the seeds, and finely chop the remaining pulp.

Next, you should transfer the fruits to a container and cover them with sugar. They should be in this form for a day. Many recipes on how to cook jam from plums skip this moment, but it is thanks to him that the juice is released in a more natural way, and not under the influence of temperature.

After the allotted time has passed, it is necessary to put the container on fire and bring its contents to a boil. Then the pressure of the gas is made less, after which the jam is prepared until moisture is completely released from it. As a result, a homogeneous mass should be obtained, in which a metal spoon can safely stand. Then the resulting substance is rolled up in jars and placed in long-term storage before use.

Plum jam and jam.

Plum Jam Jam and Jam

Thick plum jam.

Recipe for thick plum jam with cinnamon. It can be spread on bread, bagels and pies.

Ingredients:

• plums 1 kg
• sugar 1/2 kg
• ground cinnamon 1 tsp

1. Wash the plums, remove the seeds. Grind the pulp with an immersion blender, cover with sugar and add cinnamon, mix. Let stand to dissolve sugar.

2. Pour the jam into a saucepan with a wide bottom in small portions (about 2 scoops each) and cook, stirring occasionally, until the jam starts to stick slightly to the walls. After that, boil for another 1-2 minutes and pour into a prepared jar.

3. Repeat with the remaining plum mass.

Caucasian-style plum jam.

This is my favorite plum jam today. I'm new to homemade preparations, but the taste, and most importantly, the aroma of this jam won me over

What do you need:

• Plums 2 kg (it is better to take Renklod or Vengerka plums, they have a dense and juicy pulp)
• Dry ginger (I took fresh and grated on a medium grater) - 1 tsp.
• Cinnamon - 1 tsp
• Peeled walnuts - 150 gr.
• Sugar - 600 gr.
• Water 1 l.

1. Wash the plums well, dry on a cloth towel, cut in half and remove the seeds. Finely chop the walnuts with a knife.

2. Place the plums in a cooking bowl, cover with sugar. Pour in water and cook over low heat until boiling.

3. Then add spices (ginger and cinnamon), stir and cook for 40 minutes, periodically skimming and stirring. After that, remove the container from the stove, cool the mass a little. Put chopped nuts into the finished jam, mix well.

4. Arrange warm jam in sterilized jars, close tightly with lids. Store the jam in a cool dry place.

Plum jam.

Plum jam is aromatic and tasty, it has a very beautiful color and unique aroma. For cooking, an additional component is used - jellification (gelling agent) so that the jam acquires a jelly consistency. Plum jam also serves as a good addition to various pastries and desserts.

Ingredients:

• plums - 1 kg
• jellix bag 40 gr.
• sugar - 800-850 gr.
• cinnamon - 1-2 tsp to taste
• cognac - 100 ml.

Preparation:

Prepare the plums - wash under running water, cut in half along the seam and remove the seeds. Fold into a cooking container (enameled), cover with sugar and leave for 30-40 minutes until the juice appears. Put on low heat and cook, stirring gently, for 30-40 minutes until the plums are soft. Add cognac and cinnamon to taste, cook for another 10-15 minutes, remove from heat. After cooling the jam a little, add the jelly, mix well and place again on a small fire, boil for 10 minutes after boiling and pour into clean, sterilized jars, roll up or seal tightly with lids. Cool and store in a cool place. Enjoy your meal!

Plum jam with spices.

This jam needs to be cooked for a long time, until it thickens and becomes a deep red color.

Ingredients:

• plums 1.5 kg.
• sugar 225 g
• cardamom 3/4 tsp
• 1/2 tsp cinnamon

Divide the plums into halves, remove the seeds, cut into 3-4 cm pieces, you do not need to remove the skin. Place the plums in a saucepan, add 1 cup water and sugar.

Cook over low heat until fruits are tender (about 20 minutes). Remove the saucepan from heat, beat the fruit in a blender until a puree consistency. Return the plums to the saucepan, add the cardamom and cinnamon, and cook over very low heat, stirring constantly, until the mixture thickens (about 2.5 - 3 hours).

Remove from heat and refrigerate. Store in a tightly closed container or pour into sterilized jars while still hot.

Plum jam with walnuts and spices.

You will need:

• 500 g plums (pitted weight)
• 350 g brown sugar (regular)
• 100 g walnuts
• 1 cinnamon stick
• 1-2 stars of anise (to taste)

Preparation:

Cut the plums into thin slices, cover with sugar, set aside until juice is released. Stir well, bring to a boil, remove foam, remove from heat, set aside until cool.

Repeat the process two more times, in the last step add nuts, spices to the jam and leave at a low boil for 10 minutes.

Cool completely, remove the spices, roll the jam into jars.

Plum jam.

• Plums - 3 kg;
• Sugar –2 kg;

Preparation:

Plum jam is made from fresh, ripe and pureed fruits. There should not be any seeds or peels in it. Place the plums in a bowl, add (for 1 kg of fruit) ½ cup water and steam over low heat until they become soft. Then cool everything a little and rub through a sieve to free it from the skin.

Boil the grated plums almost until tender. It is advisable to cook the jam in a low, wide bowl in order to obtain rapid evaporation, which guarantees a rich color and excellent taste of the finished product. During the cooking process, the plum jam should be continuously stirred with a wooden spatula so that it does not burn.

We add sugar only after the entire fruit mass has thickened enough (we boil it almost 2 times), since sugar contributes to rapid burning.

When preparing jam, the main role is played by determining the correct density. It is best to determine the density by running a wooden spoon or spatula along the bottom, if a path forms at the bottom of the bowl, which slowly fills, then the jam is ready.

Ready plum jam is poured hot into washed and sterilized jars and rolled up. Air cooling.

Gardeners have several dozen varieties of plums, each of which differs in taste and shape. However, regardless of the type of plum, it has useful properties, which is why the hostesses use this fruit for cooking: jam, compotes, jam and jam. Plum harvesting will delight you in winter and will be especially useful for people who suffer from anemia and constipation. Due to its high potassium content, plum pulp helps to eliminate salts from the body. Due to the quick preparation of the jam, the preparation for the winter from the plum will preserve the maximum of useful substances. By following simple guidelines, you can make pitted plum jam in a short period of time.

How to make pitted plum jam

The recipe for making jam is simple, first we need to take and rinse the previously sorted drain under running water.

We separate the washed plum from the seeds, so it is better to take a variety that easily lends itself to this procedure. Otherwise, you will have to work hard to remove the seeds from the plums.

Add cold water to the peeled fruits according to the recipe, and boil over medium heat until the berries are well boiled. Cooking time will take no more than 20 minutes.

Rub the boiled fruit through a sieve, pour the amount of sugar into the resulting mass. If the mass is not passed through a sieve, the jam will not be so transparent and homogeneous. Cook the jam exclusively over low heat. If the fire is increased, there is a risk of getting burnt jam.

Boil the plum jam, stirring constantly for at least half an hour until a thick consistency is formed. Then, hot, place the jam in sterile jars and seal with lids. According to the recipe, you can make 2 jars of jam, 0.5 liter each.

Having prepared the seedless plum jam for the winter, you will provide yourself with a great dessert for tea or the perfect filling for pies. The delicacy always manages to be fragrant, thick in texture and harmonious in taste, which, if desired, can be diversified using the proven ideas of experienced chefs.

How to cook plum jam for the winter?

Preparing seedless plum jam is elementary and does not require special culinary skills. A few simple recommendations that you need to adhere to in the process of implementing recipes will help you cook the delicacy correctly and tasty.

1. The preparation of jam from plums begins with the preparation of the base product. High-quality fruits are selected, washed, dried.
2. Each berry is divided into halves by hand or with a knife and the stone is removed.
3. To obtain a homogeneous texture of the delicacy, the prepared plum mass can be preliminarily passed through a meat grinder or chopped in another convenient way.
4. The resulting mashed potatoes or halves are supplemented with sugar and, if provided by the recipe, other fruits and other additives, they are allowed to stand for a while, after which they are boiled for a certain time.
5. The finished pitted plum jam is sealed for the winter in sterile jars, which are turned upside down and insulated until they cool completely.

Plum jam at home - a simple recipe

The simplest, time-tested and the most affordable way to get the delicacy of the correct texture is to cook jam from the plums through a meat grinder. The use of ripe and aromatic fruits will provide an ideal sweet taste, which, thanks to the acidity contained in the fruit, will be balanced and harmonious.

Ingredients:

• plums - 1.5 kg;
• granulated sugar - 1.5 kg.

Preparation

1. Washed and dried plums are pitted.
2. Twist the resulting plum base through a meat grinder.
3. Combine the resulting puree with sugar in an enamel container, mix.
4. After 15 minutes, place the dish on the stove and cook the contents, stirring, for 45 minutes.
5. Roll the seedless plum jam for the winter in sterilized jars, wrap it warmly until it cools completely.

Jam from plums and apples for the winter

Apple-plum jam turns out to be no less tasty and rich. The proportions of the basic components can be changed at your discretion, getting a new, but always excellent result every time. Variation in the amount of sugar is also allowed, choosing the ideal balance of acidity and sweetness in the preparation.

Ingredients:

• plums - 1 kg;
• apples - 700 g;
• granulated sugar - 800 g

Preparation

1. The plums are washed and pitted.
2. Peel washed apples, cut them into slices, while removing the core with seeds.
3. Mix plum and apple mass and leave for an hour.
4. Place the fruity sweet mass on the stove, cook for 15 minutes, stirring occasionally.
5. Punch the contents of the container with an immersion blender, then boil for another 30 minutes.
6. Seal the seedless plum jam and apples for the winter with boiled lids in sterile jars, wrap it up.

Jam from yellow plums for the winter

The delicacy prepared according to the following recipe will delight not only with its excellent taste and incredible fragrance. In this case, yellow plums are used as the base component, which will allow you to enjoy the bright sunny color of the finished sweets. To reduce the cooking time in half without sacrificing the thickness of the workpiece, you can add a package of a gelling component for jam to the container.

Ingredients:

• plums - 1 kg;
• granulated sugar - 700 g

Preparation

1. Pits are removed from the plums, if desired, the pulp is chopped and mixed with sugar.
2. Place the container on the stove and cook over moderate heat, stirring for 1 hour.
3. They are sealed in sterile vessels, wrapped.

Pear and plum jam

Plum jam will turn out to be unique in its characteristics if you cook it with the addition of pears. The latter will give the delicacy a special aroma, new flavoring notes, incomparable with anything. If you want to feel fruit slices when eating sweets, you can leave plums and pears or one of the components in pieces without chopping them in a meat grinder.

Ingredients:

• plums - 1 kg;
• pears - 1 kg;
• granulated sugar - 1.8 kg.

Preparation

1. Prepared pear and plum pulp is crushed using a meat grinder.
2. Mix the mass with sugar and boil at a quiet boil, stirring for 45 minutes.
3. Roll the treat into jars, insulate until it cools.

Chocolate plum jam

The implementation in practice of bold culinary decisions often leads to the emergence of new extraordinary recipes that immediately become popular and have genuine success among a wide audience of consumers. One of such successful experiments has become.

Ingredients:

• plums - 1 kg;
• cocoa - 3-5 tbsp. spoons;
• granulated sugar - 1 kg.

Preparation

1. The bones are removed from the plums, and the pulp is passed through a meat grinder.
2. Cocoa is mixed with sugar, after which the mixture is poured into the plum mass, stirred.
3. Boil the plum jam with cocoa for 45 minutes.
4. The delicacy is packaged in sterile containers, sealed.

Sugar-free plum jam

Plum jam for the winter can be cooked without adding granulated sugar. Such a preparation will save money and is suitable for inclusion in the menu of diabetics. To implement the idea, it is important to use sweet varieties of plums, which should also be extremely ripe and soft. For storage at room conditions, filled cans must be sterilized for 15 minutes.

Ingredients:

• plums - 2 kg;
• water - 1.5 cups.

Preparation

1. Plums get rid of pits, fill with water.
2. Place the container on the stove and boil the contents, stirring, until the volume is halved.
3. The jam is laid out in sterile jars, sealed, wrapped until it cools, and then stored in the cold.

How to cook plum jam for pie?

Not every prepared plum is suitable for baking. Liquid versions are unsuitable for the implementation of such an undertaking, since they do not always keep their shape and simply spread. This recipe will help you stock up on the correct texture base, which will be the perfect filling in pies.

Ingredients:

• plums - 1 kg;
• granulated sugar - 0.5-1 kg.

Preparation

1. Plums get rid of seeds, placed in a saucepan, on the bottom of which very little water is poured.
2. Simmer the mass with stirring for 30 minutes, then rub it through a sieve.
3. Mix the resulting homogeneous puree with sugar and boil, often stirring, for 45 minutes.
4. A thick jam from the plums is sealed into clean, dry, sterilized jars, insulated until it cools.

Plum jam in the oven

Plum jam is a recipe that can be played in the oven. This method of making sweets eliminates the need for frequent stirring of the berry mass, which is effectively evaporated to the desired density. The finished delicacy takes on the taste of prunes and turns out to be incredibly tasty.

Ingredients:

• plums - 1 kg;
• water - 50 ml;
• granulated sugar - 500-700 g.

Preparation

1. High-quality plum fruits are selected, rinsed and allowed to dry.
2. Pour water into a suitable container and lay out the pitted and finely chopped plums.
3. The bones are not thrown away, but placed in a gauze or cloth white bag.
4. The plum mass is evaporated at 150 degrees for 3 hours.
5. Add granulated sugar, a bag of bones and prepare the treat for another 1 hour, stirring occasionally.
6. The pouch with seeds is removed and discarded, and the jam is sealed in sterilized dry jars.

Jam from plums in a slow cooker

Cooked plum is delicious, thick and rich. In this case, you do not have to worry that the delicacy will burn during the heat treatment. The device provides uniform heating of the plum mass without adding water, its high-quality boiling and the acquisition of the desired texture.