Plum jam (method 1). Recipe

Required: 1 kg of plums, 750 g of sugar.

Preparation

Sort the plums, remove the stalks, then wash in cold water. Then cut them in half and remove the seeds. Blanch the prepared plums in boiling water or over steam until softened and then rub through a sieve. Boil the plum puree in an enamel bowl for 10-15 minutes, then gradually add sugar. Cook the fruit mass until cooked.

Arrange the boiling jam in dry sterilized jars. Then cover the jars with boiled metal lids and seal tightly. Banks do not need to be turned over.

Plum jam (method 2). Recipe

Required: 2 kg of plums.

Preparation

Ripe plums are used to make jam. They should be sorted out, rinsed with cold water, cut into halves and pitted. Put the prepared plums in an enamel bowl with a lid, put on fire and bring to a boil. All the time you need to stir the fruit mass with a wooden spatula.

After the drain has produced juice, remove the lid from the pan. Cook the fruit mass for an hour, then leave the half-finished jam for 8-10 hours, then put it back on the fire, bring to a boil and set aside again for several hours. Repeat all steps 2-3 more times.

Then rub the significantly boiled mass through a sieve.

Bring the plum puree to a boil again. It is considered ready if its mass has decreased from the original by 3 times.

Leave the finished jam to stand for 1-2 days. After its surface dries, it can be laid out in dry sterilized jars. Close the jars with boiled metal lids.

Plum and apple jam. Recipe

Required: 1 kg of plum and apple puree, 800 g of sugar.

Preparation

If the jam is made from a mixture of plum and applesauce, it will be thicker. First you need to prepare the fruit. Sort them out, wash, cut into pieces, remove seeds from the plums. Then cook until half cooked and rub through a sieve. After that, cook the fruit puree for 10-15 minutes and then add sugar to it.

After that, cook the jam with continuous stirring until fully cooked. Arrange the finished hot jam in prepared jars and seal them tightly with boiled metal lids. Then put the jars upside down until they cool. As soon as the temperature of the jars reaches 40-50 ° C, rearrange them to the bottom, otherwise the thickened jam will stick to the lid.

When deciding which plum dessert to prepare for the winter, many housewives forget about such a tasty and healthy delicacy as jam. Despite the impressive duration of heat treatment, with this approach, plums retain a significant part of vitamins, trace elements, fiber and other substances that have a positive effect on the body of adults and children.

There are several options for preparing the product, if you wish, you can even use a multicooker or a bread maker for this. Before cooking fruits, you should familiarize yourself with their features, which will help you achieve the desired result.

Plums are not a capricious and demanding component. Even not the most experienced housewife can make delicious jam from them. And so that the process does not cause too much trouble, it is recommended to close blanks for the winter, taking into account the following nuances:

• The composition should be cooked in copper, aluminum or enamel cookware. There should be no chips on it, otherwise something may get into the product during prolonged cooking. It is good if the capacity is low and wide. A tasty jam is also obtained when using cauldrons with thick walls.
• This type of dessert implies a uniform composition. To do this, use a hand blender. You should not cook the mass for more than 3 hours, trying to achieve maximum softening of the product in this way, it is better to speed up this process.

Tip: If you want to somehow diversify a familiar product, it is not necessary to add exotic ingredients to it. You can simply take more than one variety of plums, but several. The finished product will have a very special consistency, rich taste and persistent aroma.

• If the recipe does not contain information about which variety of fruit to take in a particular case, preference should be given to fruits with small seeds that are easily separated and thin skin (for example, Hungarian).
• From 1 kg of plums, about 1 kg of jam is obtained, so the number of cans for seaming for the winter is very easy to calculate.
• When using fruits with very dense skin, they can be rubbed through a sieve before cooking, so that later there are no problems with processing the components.
• Plum jam, to which butter is added, has a special taste. This component is introduced at the very end of cooking in an amount of no more than two tablespoons, regardless of the volume of the product. In addition, cocoa (up to a tablespoon of powder per 1 kg of plums), dark chocolate (up to 2 tablespoons of grated composition per 1 kg of fruit) can be used as flavor enhancers.

Even after prolonged processing, many useful components will remain in the plum jam. Some of them are responsible for strengthening the vascular walls and improving the blood composition, while others normalize the intestines, stimulating the cleansing of the body from toxins and toxins.

Boil plum jam on the stove

Regardless of the type of exposure, the plums should first be washed, sorted out, pits and spoiled areas should be removed from them. Be sure to re-rinse the product and dry it in a colander or on a towel. Next, we act in one of the following ways:

• Basic option. For 1 kg of plums, take 3 cups of sugar and half a glass of water. Pour water into a saucepan, immediately spread the fruit and turn on medium heat. After boiling the composition, we reduce the heat, the mass should be cooked for no more than 10 minutes. Put the thick part of the product in a sieve and grind, getting rid of the peel. Put the resulting puree back into the saucepan to the juice, add sugar and cook until tender, stirring regularly. The process usually takes 1-2 hours, the finished jam should resemble fat sour cream in consistency. Then it can be laid out in sterile jars and closed for the winter.

• Cyclical approach. Put the pre-processed plums in a cooking container, cover with a lid and turn on low heat. We keep the composition on the stove for 30-40 minutes, stir periodically. Then sprinkle the plum puree with sugar and infuse for 6-8 hours. Stir the mass and cook again for 30-40 minutes, taste for sugar, add it if necessary. If the peel is reluctant to boil, use a hand blender. Again we insist the composition for 6-8 hours, boil it and insist again. After that, it remains for the last time to boil the mass and you can lay it out to banks. Before closing the containers for the winter, fill them with ghee, which will prevent spoilage of the product.

If, when opening a jar of jam, signs of mold are found on the surface of the composition, they should be removed with a clean spoon. The rest of the product, if its color and smell have not changed, can be safely consumed.

Features of using a bread maker and multicooker

In both cases, we take 800 g of sugar and 150 ml of water for 1 kg of plums. To cook a delicious dessert for the winter, you need to do the following:

• Bread maker. Sprinkle the fruit with sugar and insist for 3-4 hours until the juice appears, after which we transfer the entire mass to the bowl of the device. We add water so that the product is not too thick. We select the "Jam" mode, set the timer for 1 hour and 20 minutes, if the program time is not set automatically. We turn the finished product into jam using an immersion blender and close for the winter.

• Multicooker. Put the halves of the plums in the bowl of the appliance, sprinkle with sugar, pour in water and mix everything. It is best to cook the composition on the "Stew" mode for 2 hours. 10 minutes before the expiration date, the quality and texture of the product should be assessed. If a lot of juice is released during the processing of the fruit, you can add a little pectin or gelatin to the composition to give the jam the desired thickness.

Plum jam will only be more aromatic if you use cinnamon, vanilla, ginger, cardamom, and cloves when boiling it. These components are introduced at the very end of cooking or are added to an already finished product. Often, sprigs of mint or rosemary are placed right under the lids of the jars, which are removed before using the dessert.

1. To prepare the jam, take the plums, wash them, remove the bones and tails. It doesn't matter if some fruits are overripe and overly soft, while others are dense. Subsequent thermal and mechanical treatment will eliminate these differences.

2. Place the plums in a saucepan and add water - this will help the skins not burn until the stone fruits are warmed up and let out their juice.

3. We put on fire, watch and stir occasionally. Cook over medium heat for about 15-20 minutes. It turns out a kind of plum porridge: the ripe fruits are boiled and crumbled, those that were firmer are kept in halves. If it seems to you that the mass is too watery, you can darken it on the fire for another 10 minutes, let the liquid evaporate.

4. Using a hand blender, puree the plums, turning them into a homogeneous mass. Personally, I like the fact that there are visible particles of the skin, I think this adds zest to the homemade jam.

5. And only now we introduce sugar. Introduced at this stage, it will not add the smell and taste of burnt caramel to the plums and will not turn the color of the jam into brown-brown. We return the pan to the fire, bring the jam to a boil and simmer, boiling, for the next 20-25 minutes.

6. Pour the finished plum jam into sterile jars, seal and wrap it with a warm blanket until it cools completely.

7. If you want to enjoy your product sooner, then such a jam can be stored in the refrigerator for a long time, ready to please your taste buds at any time.

Prunes are a variety of plums that are specially grown for drying. It is also customary to call dried fruits of this shrub prune. Fresh prunes have a pleasant sweet and sour taste, and dried fruits are very fragrant and healthy.

Today we will talk about such winter harvesting as prune jam. This unusual dessert dish will greatly delight your guests, so take the time to prepare it, and be sure to spin at least a couple of jars of this delicacy for the winter.

Fresh plums should be taken ripe, they have a high sucrose content. This will allow you to use less sugar, which means the dessert will be more useful. The fruits are washed and lightly dried on towels or in a colander.

If you plan to use dried fruits, then you must also take care of their purity. The prunes are sorted out, removing "suspicious" specimens, and then thoroughly washed in warm running water.

To learn how to choose the right prunes in the store, watch the video from the "Morning with Inter" channel

Prune jam recipes

Fresh fruits

With cinnamon and lemon zest

A kilogram of prunes is washed, cleaned of stalks and drupes. Fruits are passed through a fine grate in a meat grinder, then poured with 150 milliliters of water and put on fire. Boil plums for 10 minutes, remembering to stir them periodically. 800 grams of granulated sugar, a pinch of cinnamon and the zest of one lemon, removed with a fine grater, are added to the softened fruits. The base of the prune jam is boiled until thickened for an hour, skimming off the foam and controlling the heating level of the burner.

Hot jam, which flows down from a spoon in a dense stream, is laid out in jars and screwed with lids. In order for the workpiece to cool slowly, it is covered with a blanket or blanket for a day.

The channel "Recipes for a multicooker" will tell you about the method of making jam from plums in a multicooker

With vanilla

Water is poured into a saucepan for cooking jam so that it covers the bottom by 1 centimeter. Prunes, 1 kilogram, without removing the seeds, are sent to the cooking container. With the lid closed, the prunes are blanched for a quarter of an hour. The softened berries are transferred to a metal grate and begin to grind. On the surface of the sieve, skins and bones twisted into a tube remain.

A pound of sugar is added to the fruit puree and, stirring, the jam is boiled for 30-40 minutes, bringing to the desired consistency. 10 minutes before the end of cooking, add vanilla sugar or vanillin to the dish. The amount of spices is determined based on your own taste preferences.

Fresh and dried prunes

Dried fruits, half a kilo, pour boiling water so that the berries are completely covered with water. Then put a bowl with dry plums on fire, cover tightly with a lid, and simmer over low heat for 2 hours. The water level in the pot must be constantly monitored and liquids added if necessary. If the fruit is not too dry, the cooking time can be shortened.

While the prunes are being cooked, they are engaged in fresh berries. It will also need 500 grams. In order for the fruits to soften well, they are blanched for 10-15 minutes in a little water. After that, the fruit is mashed by passing them through a wire rack with strong metal rods. When the dried fruits are boiled, the same manipulation is performed with them.

As a result, two types of puree are combined in one saucepan: fresh and dried prunes. 300 grams of sugar are added to the thick aromatic mass. Boil the jam over medium heat for 10 minutes, and then pack it in pre-prepared jars.

From dry prunes without sugar

Prunes are cleaned of dirt and dust by rinsing it under running water. Then the fruit is poured with boiling water and steamed under the lid. Without draining the infusion, put the bowl on fire. The prunes should swell well. To do this, it is boiled over the quietest fire for 1.5 hours. Hot fruits are punched with a blender until smooth. To make the jam as homogenized as possible, rub the prune paste through a sieve. Too thick jam can be diluted with a decoction that remains after cooking dried fruits.

Oksana Valerievna offers you her own version of making jam from dry fruits

How and how much to store prune jam

Dessert with added sugar lasts longer than jam, in which its content is low or completely absent. Therefore, the jam prepared according to the first two recipes can be stored for a year in the cellar, and according to the last two technologies - in the refrigerator, no more than six months.

In many Transcarpathian villages, cooking plum jam (lekvara) is a traditional and obligatory event after harvesting plums. As a rule, women are engaged in business, young and old, under the guidance of an experienced and most respected mistress. The collected fruits fill huge vats, cauldrons and troughs, the bones are collectively removed - first the plums are "churning", then they are set over an open fire right in the courtyards.

Such plum jam is boiled without sugar, up to 16 hours in a row, sometimes more than one day. A massive stirring mechanism is built over the boiler with drains - the thickening mass must be constantly separated from the walls of the vessel. Lost moisture, dense and blackened "pitch" is packed in ceramic pots, removed to the bins and baked dumplings, Gambovtsy, pies and bagels with filling all year round.

Cooking time: 4 hours / Servings: approx. 300 ml

Ingredients

• plums 1000 g
• sugar 100 g optional

How to make plum jam

The first step is preparatory, traditional for any jam, jam and jam. We examine each fruit, throw away the rotten, obviously spoiled ones. Fresh Hungarian is usually well kept, but one random specimen with mold will ruin the workpiece. We wash the calibrated plums in cold water, lightly dry or wipe with a cloth - tear or cut in half and take out the bones. Fleshy, dense and ripe fruits are easy to handle with your hands (even without a knife). The juice does not splash or run out, such as when separating cherry pits. We put the plum halves in an enamel basin or a container with a thick bottom - it is important that the jam does not burn during repeated and long cooking.

We put clean plums on an overhead fire, do not add water and at this stage do not throw sugar. Let me remind you that plum jam can be completely sugar-free, try plums - if sweet, granulated sugar can be excluded. In any case, sugar is added only on the second day of boiling. On the first day, the plums release their own juice. Maintain a moderate heat and stir from time to time, not allowing the halves to stick to the bottom and sides. You will notice how the blue color changes to burgundy, and the pulp swells and gradually the pieces creep apart.

We cook for an hour and a half (depending on the volume, I cooked my kilogram for an hour every time) with low heat, we often interfere and do not leave it unattended for a long time. Soon there is no trace of the halves, everything turns into puree. The thicker the consistency, the more difficult it is to rotate the spoon. We remove the sticky clots from the walls, scrape along the bottom - the mass loses moisture and quickly gelates. The peel is independently separated from the pulp, boiled down every day, divided into small fragments and you can do without a blender, as is customary in Transcarpathian villages. So, an hour after the first heat treatment of mashed potatoes from plums and without sugar, cover with gauze - we protect it from clogging and leave air access, keep it at room temperature for the next day.

On the second day, add sugar to the sour plum. For each kilogram of fruit, take 100 g of granulated sugar. If your crop is sweet, don't add sugar at all. Again we send to cook with moderate heat, stir more and more often, since the mixture, due to sugar, first becomes thinner, but then intensively evaporates, thickens. We boil for an hour and a half, set aside, throw in cheesecloth and return to cooking the next / third day.

There are three or four such hourly approaches with a daily "rest", no less. After three days, the plum jam does not spread, the filling in the pies is quite suitable. I cooked four times (that is, an hour for four days). The rich terracotta shade, dark inclusions of the skin, pleasant sourness have been preserved.

For storage for the winter, we pack it hot, in a sterile container (glass, ceramic), seal it with lids or simple parchment, tying it with a thread. The cooled jam is covered with a film on top, which creates an additional protective effect. If the jar is turned over, the jam will not budge. We put it in the pantry, cellar or refrigerator.

Homemade plum jam based on the lekvar, serve a bite with tea, bake bagels, grated pies, kurabje and Viennese biscuits with it, coat the biscuit cakes. Bon Appetit!