Seedless plum jam for the winter - family recipes. Plum jam Plum jam without sugar

Culinary Etude 08/03/2018

Somehow two months of summer flashed by. The busy season of preparations is in full swing. The small canning factories in our kitchens work without interruption. And the pantry shelves are replenished with new jars. The beginning of August is the best time to make seedless plum jam for the winter.

How nice it is to enjoy amber, fragrant or thick, luxurious plum jam in winter (I always cook it without seeds). Not so often, but you can afford it, right?

Irina Rybchanskaya, the constant presenter of the column, will tell us her homemade recipes for plum jam right now. Let's listen to Irina.

Greetings, dear readers of Irochka Zaitseva’s blog. Several years ago, my husband and I planted a tiny alley of plum trees. This year our plums produced a bountiful harvest. Small trees are literally covered with fruits.

There are different varieties of plums, so our harvest ripened gradually. Now Hungarian plums are bearing fruit, which in our country are considered the most “aristocratic” variety. They make excellent prunes and the best jam.

There is also a huge old plum tree growing on the border between ours and our neighbor’s property. Some of its abundantly fruiting branches lean towards our side. According to an old agreement, the entire harvest from these border branches is ours. There are so many fruits that I barely have time to process them.

From the carrion I make the famous Transcarpathian lekvar - heavily boiled plum jam without sugar. And conditioned, selected elastic plums are used to make the most delicious jam. For the winter, I sometimes cook fifty liters of it.

Of course, we can’t eat that much ourselves. I give jam to everyone - children, grandchildren, mother, relatives. And the surplus is scattered through word of mouth to good people. Below I give you step-by-step recipes with photos - I will be glad if they become favorites in your family.

Pitted plum jam for the winter - step-by-step recipe with photos

A simple recipe that has become a classic in our family. The process from start to finish is very drawn out in time. But it requires very little active participation from the hostess. The key to obtaining jam of excellent quality is the correct selection of plums.

For this jam, you should select strong, slightly unripe fruits with easily separated seeds and bluish skin.

For convenience, I give calculations per 100 grams of raw materials net. And you recalculate the actual amount of fruit available. Step-by-step photos clearly illustrate the cooking process.

Ingredients

100 g pitted plums;
100 g granulated sugar;
20 ml water.

How to cook

Sort through the collected fruits. Separate those that are suitable for making jam.

Rinse under running water. Cut or break the plum along the groove, remove the pit. Place the halves in a bowl for making jam.

Add sugar, pour water. Place the dishes over very low heat and wait until the granulated sugar dissolves.

Heat to a boil, turn off heat. Leave the mixture alone overnight or for eight to twelve hours.

Repeat the steps 3-4 more times, resting after cooking. The photo shows the jam after the second and third cooking.

For the fourth time, cook the jam until tender. The landmark is a drop of syrup on a saucer. It shouldn't spread.

Finished product in a vintage socket.

Five-minute plum jam for the winter - a simple recipe

For this jam, I take perfectly ripe, but not soft plums. Before cooking the jam, I always prick them with a fork so that the juice comes out more vigorously and dissolves the sugar.

The workpiece turns out to be quite liquid. In winter, jam syrup can be used to make compotes, and fruit can be used as a filling for pies, pies, tarts, and just for tea.

Ingredients

100 g pitted plums;
100 g granulated sugar.

How to cook

Sort through the fruits. Select ripe but strong specimens. Wash and prick with a fork. Place in a container for making jam, cover each layer of fruit with granulated sugar.
In order for the fruits to release juice, they need to sit with sugar overnight or for 8 - 10 hours. Shake the dishes in different directions from time to time.
After the required time has passed, put the dishes on low heat and carefully stir with a spoon.
Increase the flame to maximum. Cook for five minutes, pour into dry sterile jars, and screw on the lids.
Wrap the jars of jam with something warm, placing them upside down on the lid. Let them stand there until they cool completely.

Chocolate jam from plums for the winter

Plum jam with chocolate can easily compete with widely advertised chocolate spreads like Nutella and others like it. And homemade sweets are undoubtedly healthier.

Strictly speaking, this is not jam, but rather a thick jam. But the name is firmly entrenched, and that’s what I call this product too. Any plum is suitable for cooking. Most often I prepare this delicacy from carrion of various dark varieties.

Ingredients

500 g pitted plums.
50 g granulated sugar;
50 g dark chocolate;
20 ml cognac (optional).

How to cook

Wash the fruits, remove the seeds.
Place the fruit halves in a container for making jam and place on the divider.
Cook over medium heat first, then reduce the flame as it thickens. In total, cook for ten to twelve hours on low flame, stir occasionally, and do not allow the jam to burn.
When the mass becomes thick enough, add chocolate, broken into pieces, pour in cognac, stir.
Pour the jam into sterilized jars, twist, turn over, and wrap. Leave it like this until the pieces have cooled down.

Recipe for plum jam in chocolate with nuts for the winter

Please watch an interesting video on how to make chocolate jam from plums and nuts for the winter. This recipe uses good quality cocoa to give the jam a chocolate flavor.

Plum and grape jam for the winter - my signature recipe

I usually make this jam from the latest plums and black grapes of the Moldova variety. This jam goes great with goat’s milk cheeses.

Pieces of cheese, nuts and berries from the jam should be pinned onto toothpicks and lightly dipped in the remaining syrup. In therapeutic doses it is very useful for moral, mental and physical health

Ingredients

500 g pitted plums;
500 g dark seedless grapes;
500 g granulated sugar;
125 ml water.

How to cook

Remove seeds from cleanly washed plums.
Wash the grape bunches, pick the berries, cut them in half, and remove the seeds with the tip of a small knife.
Place the prepared raw materials in a container for making jam, pour in syrup made from water and sugar.
Cook for twenty minutes on low heat. Let rest for ten to twelve hours.
Cook for forty-five minutes, pour into sterilized half-liter jars while boiling. Twist and cool as usual.

An unusual way to make jam is in the oven. It is a good help when there is a plum, but there is no time. Jam can be made from pitted and pitted plums.

Ingredients

500 g pitted plums or 600 g with pits;
200 g sugar;
a quarter glass of water;
half an anise star, a piece of cinnamon.

How to cook

Remove the seeds from clean, sorted fruits. Or just prick the pitted plums with a fork.
Place the fruits in a baking dish, sprinkle with sugar and add spices.
Place in the oven at 150°C. Cook for ninety minutes, stirring occasionally.
Pack the jam and roll it up.

My comments

Plum jam cooked in this way does not have a very thick consistency. The fruits can be used for baking, and the syrup can be used for cooking dried fruit compote, as a sauce for ice cream, puddings, and soufflés.

Plum jam with red wine for the winter

Sometimes I get carried away by waves of culinary creativity. Then something very original appears. This is plum jam with dry red wine.

If you suddenly have guests, treat them to Camembert or Brie cheese with plum jam and red wine. This will be enough to become known as a culinary wizard.

Ingredients

100 g plums (net);
100 g sugar;
50 ml dry red wine.

How to cook

Make syrup from sugar and wine.
Place the pitted plum halves into the boiling syrup.
Cook on low flame for five minutes. Cool completely.
Repeat the operation three to four times. During the last cooking process, bring the jam to readiness. A drop of syrup on a saucer holds its shape and does not spread.

A fairly gentle method of making jam. I rarely use it, but I am often asked how to make jam from plums and other fruits with gelatin. I am providing the recipe - I hope that it will be useful to someone.

Ingredients

100 g plums (net);
50 g sugar;
20 ml water;
4 g gelatin.

How to cook

Remove the pits from clean plums.
Mix granulated sugar with gelatin, sprinkle with plum mixture.
Let it sit for eight to twelve hours.
Pour in water and bring the mixture to a boil over low heat.
Cook for seven to eight minutes, pour into sterilized dry jars, screw on the lids, turn over, cover with warm blankets for self-sterilization.

My comments

This jam can be cooked with a natural sweetener - stevia.
For 100 g of plums, take 1.5 tablets of stevia, crush, mix with raw materials. Then cook in the same way as indicated above.

Dear readers of Irina Zaitseva’s blog! I will be glad if my homemade recipes are useful to you. Experiment by adding various spices to plum jam. Plum loves cinnamon, cloves, allspice and bitter pepper, anise, star anise, lemon and orange zest. Instead of water, use apple or any other fruit or berry juice to make syrup.

If you have any questions, I will be happy to answer them in the comments. I wish you soulful winter tea parties with your loved ones and loved ones.

Health, love, luck and peace of mind to all of you, dear readers. With wishes of all the best, Irina Rybchanskaya, author of the blog Essay by a Culinary Amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our “Culinary Study” section. You can go to the category by clicking on the button below.

Delicious recipes for the whole family

What is there for the soul today? The immortal kinship of two souls is beyond time and space. Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

Five-minute pitted plum jam for the winter

If you don’t have time, then jam, called five-minute jam, will help you out. It is best to cook it from Ugorki plum.

2 kg plums;
1 kg sugar.

We sort out the plum, wash it and cut it into halves, removing the seeds. Then sprinkle the plums with sugar and leave overnight. During this time, the plums will produce sweet juice, which forms a syrup with sugar.

Place the bowl with the jam on the fire and cook for exactly five minutes from the moment it boils, without reducing the heat. Then pour the jam into jars, cover with plastic lids and store in the refrigerator.

Advice! If you plan to store such jam in the pantry or kitchen cabinet, that is, at room temperature, then you need to increase the amount of sugar (the ratio of sugar to fruit should be 1 to 1), or pour the boiling jam into sterilized jars. After pouring the jam, it must be sealed tightly.

A simple recipe for thick plum jam

Let's start learning how to make plum jam using a simple recipe. To prepare thick jam, we will not add water to it. The jam contains only two ingredients – plums and sugar.

1 kg plums;
800 gr. granulated sugar.

We sort through the plums, discarding low-quality fruits. Plums for making jam must be firm; overripe and very soft plums are not suitable.

We wash the plums and let them dry. Then, using a sharp knife, remove the seeds. Cut the fruit in half by running a knife along the groove, then separate the fruit and discard the seeds. Cut each half into another 4-6 pieces, depending on the size.

Read also: Zucchini “like milk mushrooms” for the winter – 6 recipes

Place the prepared fruits in a bowl for making jam, sprinkling the fruits with sugar. Let stand for 4-6 hours. It is convenient to leave the plum overnight. We do not add water; the plum will give a sufficient amount of juice.

Place the bowl with the jam on the fire, stirring, bring to a boil, skim off the foam. Then turn off the heat and let the jam sit for at least 6 hours. Then put the jam back on the fire and bring to a boil. Boil for 10 minutes. Turn it off and let it brew for 6 hours. Then cook a third time, this time bringing the jam to readiness.

Pour the hot jam into sterilized jars and seal tightly with metal lids.

Yellow plum jam

Yellow plum jam is no less tasty.

1 kg sugar;
1 kg yellow plum.

Wash the plum well, cut it in half, removing the pits. Place the prepared fruits in a bowl or pan for making jam. Sprinkle the plums with sugar. Let it sit for several hours so that the plums have time to release juice.

Bring the mixture to a boil and simmer for five minutes, skimming off any foam. Then turn off the heat and leave the jam for 6-8 hours. Then cook again, this time you need to boil for 10 minutes. After the second cooking, you need to let the jam sit again for 6-8 hours. For the third time, cook the jam until ready, dividing the sample into a drop of syrup. The syrup dripped onto the saucer should not spread.

Pour the finished jam into sterilized jars and cover with a boiled tin lid. We seal it tightly.

Jam with gelatin

You can make plum jam; overripe soft plums are perfect for making it. To make the jam thick, you need to use gelatin.

1 kg of plums, already pitted;
600 gr. plums;
6 tablespoons lemon juice;
15 gr. gelatin;
1 teaspoon butter.

We wash the plums, remove the seeds and divide each half into several parts. Pour 300 g into plums. sugar, add lemon juice, mix vigorously. Let the jam sit for 10-15 minutes.

In the meantime, start preparing the gelatin, pour it into a glass and fill it with cold water.

After 10 minutes, remove the plums and leave the jam at room temperature for 2 or 3 hours. Then we put it back on the fire and thoroughly mash the fruits, turning them into puree. Add the remaining sugar, bring to a boil and reduce heat. Boil the jam until a drop of syrup on the saucer stops spreading.

Heat the gelatin until it is completely dissolved. Pour gelatin into the cooked jam and stir vigorously. Continuing to stir, add the butter and stir thoroughly again. Pour into sterile jars and seal tightly.

Making jam in a slow cooker with cocoa

Almost any version of jam can be cooked in a slow cooker. Here is one version of a jam recipe that has a chocolate flavor.

2.5 kg plums;
1.5 kg sugar;
5 tablespoons cocoa;
20 gr. vanilla sugar.

We sort through and wash the plums. Cutting each fruit in half, remove the seeds. Place the prepared fruits in a bowl and turn on. Add half the amount of sugar (in our example, for 1 kg of plums you need to take 0.5 kg of sugar). We leave the dishes with the stove turned off overnight so that the plums produce a sufficient amount of juice.

Mix the remaining sugar with vanilla and cocoa powder. Add the prepared mixtures and mix lightly. Turn on the “Jam” or “Stew” mode. Then pour the resulting mass into sterile jars and seal with tin lids.

Delicious jam with oranges

Jam made with orange is very tasty. The recipe is very simple:

1 kg plums;
1 kg sugar;
1 orange.

Wash the plum well, remove the seeds, cutting the fruit into halves. Carefully remove the zest from the orange using a grater. Then we peel the orange, remove the partitions between the slices, and cut the pulp itself into small pieces.

Read also: Strawberry jam - 7 recipes for the winter

We transfer the plum into the bowl in which we will cook, and place the orange pulp and its zest there. Place the mixture on the stove and cook for 10 minutes, stirring and removing any foam. Then turn off the heat and let the jam brew for 6-8 hours.

Then put the jam on the fire again and cook for 15 minutes from the moment it boils. Wash and sterilize jars and lids in advance. Pour the hot jam into sterile jars and seal them tightly. Ready!

Plum jam with walnuts

Jam made with walnuts has an exquisite taste.

1 kg g plums
750 kg of sugar;
200 ml boiled cold water;
100 gr. walnuts.

We wash the plums, remove the pits and dry them. We peel the walnuts and dry them in a dry frying pan or in the oven. Let the nuts cool and chop with a knife to form small pieces.

Then we begin to place the plums with sugar in a small saucepan or basin. Cook at a low simmer for 20 minutes, if you count the time from the moment of boiling. Then add the peeled nuts and continue cooking for another five minutes. Then we pour the hot jam into sterilized tanks and immediately close them with lids hermetically.

Recipe with cinnamon and mint

Jam with cinnamon and mint is fragrant with a hint of spice.

1 kg plum;
0.5-1 kg of sugar (depending on the wishes of the patient and the degree of acidity of the fruit);
1 sprig of mint;
0.3 teaspoon ground cinnamon.

Wash the plum thoroughly and cut it in half. We put it in a bowl for making jam, sprinkling the fruit with sugar. Pour the remaining sugar on top of the plum. Leave for several hours to infuse. During the infusion process, the plum fruits will give juice, which will soak up the sugar.

Place the pan on medium or even low heat and gradually heat the jam to a boil. Boil for 7-10 minutes. Then remove the basin from the heat and leave for 8 hours. We repeat the cooking procedure 2-4 more times, depending on how juicy your plum was. During the last cooking, add ground cinnamon and finely chopped mint leaves. Pour the finished jam into sterile jars and seal tightly.

With lemon

Another delicious version of jam is made with lemon.

1.5 kg plums;
1.5 kg sugar;
2/3 glass of water;
0.5 lemon (only juice is needed).

Wash all fruits well. Then remove the pits from the plums. Place the plum halves in a bowl intended for making jam. Add water and lemon juice. Place the jam on medium or even low heat.

Keep it until it boils, then boil for 5-7 minutes. We repeat this operation two or three times. Pack the finished jam into sterile jars and seal it tightly.

Blackthorn plum jam

Sloes are a wild variety of plum, so they are less demanding to care for and grow well in garden plots, producing high yields. The fruits are small and have a tart taste. It is recommended to collect thorns after the first earnings. You can make jam from blackthorn plums in the same way as from ordinary plums, only you need to add more sugar, since blackthorns are quite sour.

1.7 pitted blackthorn plums;
1.8 granulated sugar;
90 ml water.

The most difficult thing when preparing this jam is removing the seeds, since the fruits are small. The fruits must first be washed and dried a little, after which you can begin to remove the seeds.

Place the peeled plums in a bowl for making jam and add sugar. Leave for several hours for the juice to appear. After this, you need to add water and put the jam on the fire. We will cook the jam in two steps. During the cooking process, you need to stir the jam periodically.

It’s not for nothing that in the old days, buns and bagels were always served at the table, a samovar was placed, and always cups of honey and sweet boiled summer berries and fruits.

Imagine that you were served not some usual delicacy, but delicious elastic plums in amber syrup. Just think of the delicious smell that comes from it. And what a pleasure it is to bite off practically marmalade nectarines in small pieces! Introduced?

It’s not at all difficult to prepare such a delicious dessert. True, in order for the lilac or yellow magnificent fruits to give juice and become sufficiently saturated with sugar, it takes from 6 to 12 hours. But it's worth it! Moreover, to preserve the beneficial properties and vitamins, the further heat treatment process lasts only a few minutes.

Although the recipe is called “five-minute”, due to the time required for boiling over low heat, it will still require a time investment. Therefore, you should start preparing it in the evening.

No, you won't bother with it for long! Everything is done quite quickly. You just need to give the chopped plums the opportunity to release their own juice. In this way, it will be “preserved” in sugar syrup.

We will need:

Plums – 3 kg.
Granulated sugar – 2 kg.

Preparation:

First, you must thoroughly rinse the plums and remove the stems. If there are any damages on the skin, be sure to remove them so that the jam does not ferment later.

Cut a circle around each nectarine and remove the pit. In principle, you can cook with it. But remember that not everyone likes to “crack” with the hard core while eating. And guests, unknowingly, can accidentally break their teeth on it.

For convenience, and so that the fruit pulp gives more liquid and is then better soaked, you should pour the prepared halves into a basin and sprinkle sugar on top.

If you used plastic dishes and not an enamel basin, then for cooking you need to pour the workpiece into a pan convenient for this.

Place it over medium heat and let it boil. Then reduce the heat slightly and let it simmer quietly in its thick syrup for just 5 minutes.

You can stir periodically, but do not squeeze so that the fruit does not lose its shape, and skim off the foam. The skin will wrinkle slightly, but this is not a big deal.

Pour the prepared jam into clean, sterile jars and seal with metal lids. Allow to cool at room temperature, and then you can take it to the cellar for storage.

On long winter evenings, enjoy the aroma and taste of summer fruits, thereby lifting the mood of everyone at home.

A classic recipe for making thick pitted plum jam

In the classic recipe, cooking occurs in one long step and there is no need to infuse the syrup for hours. The only thing is that the color in this version turns out to be a more saturated brown color due to thorough heat treatment.

But some people like it even more. Moreover, it turns out to be thicker.

We will need:

Plums - 2 kg.
Granulated sugar - 2 kg.
Water - 200 gr.

Preparation:

Under running water or in a deep basin, rinse the plums and remove the tails, as well as any damage.

Remove the seeds and, if the fruits are too large, cut into slices. In the case of a small size, it is enough to leave them in the form of halves.

Prepare syrup filling, which will become the basis of sweet jam. To do this, pour sugar into a saucepan and dissolve it in water. You will get a fairly thick viscous mass.

Place on the stove and boil. To prevent the amber liquid from burning, it must be stirred constantly. And cook for 5 minutes.

Pour the hot liquid directly into a basin or pan with the prepared plum halves, and allow the contents to boil again over medium heat.

From time to time, foam will appear - it is advisable to remove it so that the jam is left without all sorts of whitish or dark inclusions. And also so that it does not ferment later.

The delicacy prepared in this way quickly thickens and becomes like jam with large pieces of plums. Therefore, it is necessary to pour into sterile jars immediately after cooking and roll up the lids.

Turn over and wrap in a warm “fur coat”. Let cool in this position for about a day. Then you can store it for a long time in any dark place.

Five-minute plum jam with pit

Undoubtedly, there are plum lovers who certainly need whole fruits. They are not at all embarrassed by the presence of a bone, and on the contrary, they enjoy the process of “gnawing” the pulp from it.

Well, you can simmer the jam on the stove for a long time according to the previous recipe. You will get fruity, almost marmalade balls in thick syrup.

However, rarely does anyone like to stand at the stove for so long. And housewives prefer to let their preparations brew overnight, but then cook and seal winter supplies one, two, three times.

We will need:

Plums – 800 gr.
Sugar – 600 gr.
Water – 150 ml.

Preparation:

It’s better to prepare the liquid filling first so as not to waste time. Pour water into a saucepan and, adding in portions, dissolve the sugar.

With frequent stirring, allow the bulk product to completely dissolve and boil. To make a truly viscous syrup, it must be simmered over low heat for at least 5 minutes.

In the meantime, we are going through this process, wash the plums thoroughly, and pierce each side with a fork to create small holes with a depth right to the pit. This will allow not only the juice to stand out, but also the sweet liquid to penetrate inside evenly.

Place the prepared fruits into the amber liquid and let it brew overnight without heating. Then in the morning boil and cook for 5 minutes.

Leave to brew again for half a day and repeat the five-minute cooking. So repeat again. There should be 3 approaches in total.

As a result, the plums will really become like marmalade, and the liquid component will be completely saturated with the aroma of the fruit.

All that remains is to put it in jars and store it for the right moment to serve.

How to make delicious jam from seedless plums and without water

Do you like thick jam so that it is convenient to spread it on fresh, slightly hot toast in the morning and wash it down with a coffee or tea drink? Then this recipe is perfect for you. It turns out something similar to jam, but the plums remain beautiful elastic slices.

Do you know what the secret is? No water is added to the syrup! The fruits will be in their own juice!

We'll need it.

Plum - 2 kg.
Sugar – 2 kg.

Preparation:

To make the skin more tender, lightly rinse the fruit with boiling water after washing, and then cool in cool water. The skin will not come away from the pulp, but during the cooking process it will become almost as soft as the inside. Cut into halves and remove all seeds.

Add sugar and let it brew for 8 hours. During this time, the fruit juice will mix with sugar to form a syrup from its own liquid.

Place the container to heat on the stove and, as soon as the contents boil, immediately turn off the heat. Allow to cool to room temperature.

Boil and cool again in the same way. Two times is enough, but if you like it a little thicker, and so that the plum slices become almost transparent, then you can do it in three passes.

Transfer to a sterile container and roll up for winter storage.

The treat turns out thick and is completely preserved in its own juice.

Plum jam with gelatin for the winter at home

When gelatin is added to jam, a soft confiture is obtained. And somehow gelled berries and fruits taste juicier and fresher.

We will need:

Plums – 1 kg.
Sugar – 400 gr.
Gelatin – 30 gr.

Preparation:

It is not necessary to dilute gelatin with water. Plums will release juice, and it will be able to swell in it. To avoid lumps, it is better to mix it with granulated sugar.

Remove the seeds from the fruit and chop into manageable pieces. You can leave it in halves - it’s whatever you like.

Fill the resulting crushed plums with the loose mixture.

To better combine the substances, you can use a spatula and mix everything carefully. Or you can simply shake the dishes thoroughly and the sugar and gelling agent will penetrate deep into the mass.

Now you should leave the workpiece overnight, covering it with a towel on top.

In the morning, place the container to heat over low heat.

The beauty of this recipe is that you don’t have to cook the jam! All you have to do is let it boil and that’s it! Place in jars, roll up and store in a cool place.

The jelly envelops the fruit, and without oxygen, it is preserved almost fresh.

Homemade apple and plum jam without sugar for the winter

No less tasty jam is made from plums and apples. And the natural pectin contained in the latter makes it possible to achieve gelling of the syrup without any additives.

And those who, for medical reasons, cannot consume sugar will like this recipe, because the fruit itself contains enough fructose, which will give its sweetness when cooked. Not an ounce of extra sugar!

No long infusion is required because water is added. True, you will need to cook in 4 approaches, but you won’t lose much time near a hot unit.

We will need:

Ripe apples – 3 kg.
Plums - 2 kg.
Water - 3 l.

Preparation:

To avoid unnecessary inclusions from the skin, it is best to peel the apples not only from the core and stem, but also from the skin. Cut into slices of centimeter thickness.

Proceed with the plums as usual: cut in half and remove the pits.

Combine both cuts in a cooking container, add water and wait until it boils over medium heat. Then turn off the stove and let it cool completely for 8-12 hours.

Then bring to a boil again and cool again for a long time. Repeat this two more times. Although it will take about 2 days, the syrup will thicken thanks to the apples.

Pour into a sterile container and store in a cool place.

The finished jam is aromatic, tasty and is always eaten with great pleasure!

Video on how to make chocolate plum jam

And if you have already prepared a lot of all kinds of jam and don’t know what else to surprise your household, then take a closer look at this original recipe.

This option has what is called a “twist,” and cocoa powder is used as such. The result is a favorite recipe for many people: “Plum in Chocolate”. I just adore him.

And also choose for yourself other methods that we have already talked about a lot today.

In addition to yellow and blue plums, you can use the given recipes to cook prunes, as well as late hybrids that ripen after the first frost.

Appetizing jam halves can easily be used in baking, to decorate desserts, and even as a flavorful ingredient when brewing herbal tea.

Bon appetit and plum mood with a cup of tea!

Many housewives make preparations from berries and fruits in the summer. One of the varieties of such preparations is pitted plum jam. It is used as a dessert at any time of the year, but is especially appreciated in winter.

The jam is made from different varieties of plums, and in each case the result is a fragrant and delicate dessert. And the color of the delicacy can vary from amber to dark burgundy or deep purple.

Since there are many varieties of plums, there are also a huge number of canning recipes. Five-minute jam, preparing plums in slices, as well as assorted plums are very popular. What these recipes have in common is that each cooking method produces a tasty and healthy product.

In order for plum jam to be truly tasty, beautiful, aromatic and to be stored for a long time, it is important to properly prepare the fruits.

When choosing plums for jam, give preference to fruits of the same degree of ripeness. The pulp should be dense and the stone should be easy to separate.
It is better not to use overripe plums for jam; they are suitable for cooking confitures or marmalade.
Be sure to remove broken and spoiled fruits. One such plum can ruin the entire harvest.
It is not recommended to use plums affected by pests, diseases, or wormholes in preparations.
You can make jam from different varieties of plums. The most common and frequently used varieties are Vengerka and Renklod. Very tasty and aromatic jam is made from plums of the Kabardinka, Prune, and Honey varieties.
It is better not to remove the skin of plums, as it contains the maximum amount of useful substances. But if you want to get a more delicate dessert with a beautiful amber color, then you should remove the peel.
Before starting work, the plums should be washed thoroughly. If the fruits are grown on your own plot, then it is enough to rinse them under running water.

Note: you only need to wash plums with cold water, as hot water softens the fruit.

If a plum is purchased at the market or in a store, it should be washed in a special way, since some fruits are treated with special products for long-term storage. And to prevent harmful chemical compounds from entering the body, we suggest preparing a solution of 1 liter. water and 1 tsp. soda.

Place all the fruits in a bowl with this solution for 1 minute, then rinse well with water. Baking soda helps remove preservatives from the surface.

Harmful plaque is perfectly removed when blanching fruits.

Simple recipe for seedless plum jam with step-by-step photos

We suggest making aromatic jam from Kabardinka plums. The dessert tastes moderately sweet, not cloying, with a slight pleasant sourness. To make jam, we use the method of repeated cooking so that the syrup turns out transparent and the fruits are whole and not boiled.

Ingredients:

800 gr. Kabardinka plum without seeds and 800 gr. Sahara

Preparation:

The cooled jam is placed in dry sterilized jars and closed with lids and sent to the cellar or to a cool place.

Plum jam without peels and seeds

Delicious plum jam can be made from the Prune variety. Due to the removal of the skin of the fruit, the jam turns out to be very delicate with a beautiful amber color. And the consistency of the dessert is a bit like jam or jelly.

Ingredients:

500 gr. fresh pitted prunes and the same amount of sugar.

Preparation:

Rinse fruits under running water.
Remove the skin from the fruit. To do this, put the prunes in boiling water for 30 seconds, and then transfer them to a container with cold water. The skin can be easily removed with a knife.
Cut each plum in half to remove the pits. Then cut into slices and place in a cooking container. Then add sugar.
Without waiting for the juice to release, place the prepared mass on the stove over very low heat. When the sugar dissolves a little, increase the heat and let the fruit mass boil.
Next, reduce the heat to medium again, cook the prunes for 5-7 minutes and remove from the stove.

Hot jam is poured into sterilized jars, closed with airtight lids, turned upside down and cooled under a blanket. After this, the jam can be sent for storage.

We suggest making jam from plums of the Prune variety according to a five-minute recipe. It is better to choose fruits that are not large, preferably of the same size, so that the plums have time to cook during the cooking process.

Ingredients:

Pitted prunes – 500 g
Sugar - 600 gr
Water – 100 ml

Preparation:

Then pour the hot jam into clean, dry jars and roll up the lids. Turn the jars upside down and cool under a blanket.

Assorted jam

The combination of different varieties of plums gives amazing results. The jam turns out thick, rich with a bright burgundy tint and very pleasant to the taste. It can be served with tea or used as a filling for homemade cakes.

Ingredients:

Kabardinka plum without seeds – 300 g
Honey plum without seeds – 300 g
Pitted prunes – 300 g
Granulated sugar – 900 gr

Preparation:

For jam, it is best to take plums, which have dense pulp and an easily separated pit.

Wash the fruits, cut into halves and remove the seeds.
Cut the resulting halves into 4-6 longitudinal slices (depending on the size of the fruit) and place in a bowl for cooking.
Cover the plums with granulated sugar and, after separating the juice, put on the fire.
Bring to a boil, cook for 5 minutes, remove from heat and let the jam brew for 6-8 hours so that the plums are well saturated with syrup.
Heat the cooled fruit mass again to a boil, reduce the heat and finally simmer for 10 minutes.
The plums should become transparent and the syrup should thicken a little.

Pack the completely cooled jam into clean glass jars and screw on iron lids.

Apple and plum jam is a wonderful treat for the whole family. It has a pleasant sweet and sour taste. And it’s easy and simple to prepare.

Ingredients:

Kabardian plum – 500 gr
Apples – 500 gr
Sugar 1 kg
Water - 100 g

Preparation:

Wash the fruits thoroughly under running water.
Peel the plums from stems, pits and cut into large slices
Peel the apples, remove the seeds and cut into large slices.
Place the fruit in a cooking container.
Then prepare the syrup in another bowl. Add sugar to boiling water in small portions and stir gently. Cook until granulated sugar is completely dissolved.
Pour the finished sugar syrup into a container with fruit, bring to a boil and cook for 5 minutes, skimming off the foam.
Remove the container from the stove and leave to cool for 4-5 hours.
Then return the basin to the stove, let it boil, and cook for seven minutes.

Pour the finished, cooled jam from plums and apples into sterilized jars and screw on the lids.

Apricot, plum and nectarine jam - recipe with step-by-step photos

This unusual combination of plum nectarine and apricot in one jam will appeal to lovers of original desserts.

The jam is prepared in the same way as assorted plums.

Ingredients:

Small nectarines – 300 g
Kabardian plum – 300 gr
Apricots – 300 gr
Sugar – 900 gr

Preparation:

When completely cooled, the jam is placed in sterile jars and sealed with airtight lids.

Making plum jam is easy. But in order to make it tastier, you need to know certain subtleties. Each housewife has her own secrets suitable for her favorite recipes. But there are also general recommendations that it is advisable to follow:

The amount of sugar added to the dessert depends on the type of plum. For sweet varieties you can add less of it than indicated in the recipe. And for sour ones, on the contrary, increase it.
When cooking jam, do not place the container with the ingredients on high heat. This may cause the dessert to burn. Therefore, you need to heat the mixture slowly.
The fruit mass should be stirred periodically so that the sugar at the bottom dissolves evenly.
It is imperative to remove the resulting foam. This will ensure a long shelf life for the jam.
The readiness of the product can be determined by the consistency of the syrup. A drop of it should be placed on a plate. The syrup of the finished jam should not spread.
Jars and lids must be thoroughly washed with baking soda and then sterilized. Pour the jam into dry jars, as a drop of water is enough for the delicacy to ferment or become moldy.
Before placing the jam in the cellar, it must be cooled. To cool, turn the jars of jam upside down and leave for about 12 hours. After this, you can put it in a cold place.

Using the given recipes for plum jam as a sample, each housewife will be able to create her own original preparations based on the capabilities, habits and tastes of her family.

Happy preparations!

Plum jam is widely popular during the harvest season. Every housewife tries to stock up on fruit for a long time. This is not surprising, since plums contain a lot of useful enzymes. Thanks to regular consumption, the vascular system is strengthened, the activity of the gastrointestinal tract and heart is improved, and blood pressure is stabilized. Plum removes excess salt from the body, fights anemia, and improves mood. Let's look at the most popular recipes for the treat.

Plum jam: subtleties of preparation

If the plum has a hard peel, place the fruit in a saucepan and blanch for two minutes. Next, place the fruit in ice water. This move will prevent cracking of the fruit during heat treatment.
Choose the right raw materials for cooking delicacies. The optimal varieties are those in which the pulp is easily separated from the seed, as a result of which the latter is quickly removed.
If you are making treats from small specimens, leave them uncut. To keep the fruits in shape, place them in a soda solution for 3-5 minutes, then rinse.
Whole plums should not have wormholes, bruises or cracks. For better soaking, pierce each fruit with a toothpick. This will allow the syrup to penetrate the cavity faster and sweeten the pulp.
If the jam is made from plum halves, remove the stem and inspect the inside of the fruit. If necessary, scrape off black spots from the pit with a knife.

Plum jam: classic recipe

granulated sugar - 1.1 kg.
plum - 1.2 kg.
table water - 120 ml.

Choose moderately ripe fruits; plums should not be overripe. Throw the raw materials into the sink, rinse well, remove the whitish coating. Carefully cut the plum into 2 parts and remove the pit. Rinse the pulp again.
Take a cooking pan, throw the fruits into it, sprinkle with sugar and stir. Add water, place the heat-resistant container on the stove and cook until it boils. Stir constantly until the sugar dissolves.
When this happens, turn off the burner and leave the treat for 3 hours. During this time, the fruits will release juice. Next, repeat the heat treatment for 7 minutes.
After this period, remove the container from the heat and leave for 8 hours. Finally, bring the mixture to a boil, cook for 10 minutes after the start of boiling. Cool again, pour into jars and seal with tin.

Plum jam in the oven

granulated sugar - 2.4 kg.
plum - 2.2 kg.
table water - 130 gr.

Wash the plums under the tap, let the liquid drain, then wipe each fruit with a towel. Make sure there is no whitish residue. Halve the specimens and remove the seeds.
Prepare a clean and dry baking tray and place the plum cut side up in it. Fill the contents with water and sprinkle with granulated sugar. Place the baking sheet in a preheated oven and set the temperature to 190-200 degrees.
Simmer the berries for half an hour, stir occasionally. During this time, the plum will release juice in which the sugar will dissolve. Pour the finished mixture into sterilized containers or serve after cooling.

ginger root - 2-3 cm.
drinking water - 60 ml.
granulated sugar - 775 gr.
plum - 0.9-0.95 kg.

First, sort out the fruits, excluding all the wormy, green, and bruised ones. Rinse, place in a colander and let the water drain. When the plum is dry, cut it in half and remove the pits.
Fill the multicooker bowl with 60 ml. water, send the fruits inside. Turn on the "Saute" function for 7 minutes. Cover with a lid and wait for the program to complete.
During this time, the plum will soften. Now grind the ingredients to a puree using a blender or sieve.
Rinse the ginger, peel it, grate it. Stir in plums. Add granulated sugar. Turn on the “Steam Cooking” function and cook in a closed multicooker for a third of an hour.
When the contents begin to boil, remove the foam and open the container. Stir the ingredients constantly while waiting for the timer to turn off. Next, sterilize the container and pack the treats into warm containers.

Frozen plum jam with raisins

hazelnuts or walnuts - 225-230 gr.
freshly ground cinnamon - 3 pinches
fresh frozen plum - 1.1 kg.
granulated sugar - 940 gr.
large seedless raisins - 100 gr.

Defrost plums without using a microwave or hot water. Rinse the berries under the tap, discarding the seeds. Wash the raisins, soak them in warm water for 25 minutes, then drain the liquid.
Now fry the walnuts (hazelnuts) in a dry frying pan without oil, heat treatment lasts 7-8 minutes. Cool, peel off the husks. Combine granulated sugar, raisins and plums in one bowl, sprinkle with cinnamon.
Let the contents cook and wait until the particles dissolve. When the syrup becomes homogeneous, add chopped nuts. Cook the treat after boiling for 8 minutes.
Be sure to get rid of the foam. After the allotted time, remove the treat from the heat and leave for 7 hours. Carry out a second heat treatment, then cool the jam directly in the pan. Taste it.

water - 400 ml.
granulated sugar - 1.2 kg.
plum - 1 kg.

To prepare this delicacy recipe, choose a small plum. Sort by eliminating all bad copies. Wash under the tap and let dry.
Now start blanching. Pour plain water into the pan and bring to a boil. Place the plums in portions in a sieve and keep over steam for 3-5 minutes.
After heat treatment, immediately send the fruits into cold water. Pierce the raw materials with toothpicks, making 4-5 holes.
Prepare dishes for cooking the treat. Pour 400 ml into it. drinking water and add sugar. Simmer the contents until the granules dissolve at low power, stirring constantly.
When the sugar has dissolved, place whole plums into the sweet base and let them sit for 6 hours to soak. If the plum is very small, start cooking immediately.
Place the enamel pan with the contents on the burner and cook for a third of an hour. Always make sure that the composition does not bubble too intensely. Don't forget to remove the foam.
After heat treatment, let the treat brew for 7-8 hours. Simmer again for 20 minutes, then let the treat cool. The last heat treatment lasts half an hour.
Next, let the jam reach room temperature and package it in dry, clean jars. Cover with parchment or nylon and store in the cold.

Plum jam with cocoa

vanillin - 7 gr.
ripe plum (but not overripe) - 2 kg.
cocoa powder - 90 gr.
granulated sugar - 950 gr.

To prepare a delicacy according to this recipe, elastic, moderately ripe specimens are suitable. Rinse them well to remove residue. Leave to dry on towels, then cut and remove the pit.
Sprinkle the plums with sugar and leave for a day. During this time, the fruit will release juice. After the time has passed, sprinkle the mixture with vanilla and cocoa powder, stir until there are no lumps.
Transfer the raw materials into an enamel bowl. Cook on low to medium power for 35-45 minutes. Stir constantly to remove foam. Prepare a container for rolling, pour out the finished treat.

Plum jam with nuts and lemon

nut (almonds, walnuts or hazelnuts) - 225 gr.
soda - 6 gr.
table water - 0.8 l.
lemon - 1 pc.
plum - 1 kg.
vanillin - 8 gr.
granulated sugar - 950 gr.

First, start sorting and rinsing the plums. Then dry the fruit and prepare a solution of plain water and soda. Place the fruits in it, hold for 3 minutes.
Drain the soda liquid and rinse the plum well. Let it dry on a sieve or towels. Remove the pit without cutting the fruit into 2 parts. You can use a skewer or pencil.
Fry whole shelled nuts in a frying pan without adding oil. After 7 minutes, cool and place 1 piece into a whole plum. Separately combine table water and sugar and cook the sweet base.
Allow the syrup to cool, then add the stuffed plum to it. Set the burner to low and cook the jam in the syrup for 15-20 minutes. Stir gently so that the nuts do not fall out.
After the specified period of time, add squeezed and filtered lemon juice and vanilla to the jam. Cook for another third of an hour until thickened.
After cooking, remove the contents from the heat, cover the dish with a towel, and leave for 2-3 hours. Then pack into sterile jars and seal with nylon or parchment.

granulated sugar - 1.6-1.7 kg.
apple (preferably sweet and sour) - 1.1 kg.
citric acid - 4 gr.
plum - 1 kg.
table water - 120 ml.

Rinse the plum well, cut into equal sections to remove the pit. Rinse the apple, do not remove the skin, cut out the middle. Chop into orange slices and mix with plums.
Place all the fruits in a bowl covered with enamel. Add ½ volume of granulated sugar. Combine the rest with table water and cook the syrup.
Pour the sweet boiling base over the plum and apple and stir. Let stand for 2 hours, then boil the mixture for 8 minutes. Constantly stir the contents and skim off the foam.
Turn off the heat and let the treat cool for 6 hours. Repeat the heat treatment, increasing the time to 12 minutes. Cool again.
Now you need to simmer the jam a third time, adding citric acid. The hot delicacy is packaged in perfectly clean jars and immediately sealed with tin. After cooling upside down, refrigerate the treat.

Plum jam with wine and almonds

cardamom - 1 gr.
almonds - 60 gr.
wine (white dry) - 425 ml.
granulated sugar - 2 kg.
plum - 4.7 kg.
chopped cinnamon - 4-5 gr.

Prepare the plum for further manipulation (washing, drying, removing seeds). Place the fruit in an enamel bowl and sprinkle with sugar. Let the mixture brew for 11 hours.
After the allotted time, pour in the wine, add the crushed cardamom and cinnamon. Place the container on the burner and cook over low heat until thickened. Do not forget to remove the foam and stir the composition.
About 10 minutes before the end of the simmering process, add almonds fried in a dry frying pan. Pour the hot mixture into clean containers and seal.

Plum jam with orange

granulated sugar - 550 gr.
sweet and sour apple - 150 gr.
orange - 150 gr.
plum (preferably yellow) - 600 gr.
whole cinnamon - 1 pod

Wash the plum, cut it into equal parts to make it easier to remove the pit. You can chop the fruit into slices, it all depends on personal preference. Sprinkle with granulated sugar (300 gr.) and knead.
Rinse the citruses, remove the “butts”, and chop the fruit into slices along with the zest. Discard the seeds and place the oranges on top of the plums. Add another 150 gr. Sahara.
Now prepare the apples; they need to be washed, cored and chopped together with the peel. Add to the previous composition, season with the remaining sugar.
Turn the heat to low and cook the fruit for 1.5 hours. Stir to avoid burning. Now let the delicacy cool, repeat the simmering for an hour and a half. Cool again.
Place the mixture into clean jars. Capping is carried out with parchment paper or nylon lids. Store in a cool place out of direct sunlight.

Take a closer look at popular recipes for treats with the addition of citrus fruits, apples, cocoa powder, ground cinnamon, and vanillin. Plum jam is prepared in 2-3 stages. After each heat treatment, it is necessary to allow the treat to cool, then send it back to simmer. This way the fruits will be evenly saturated with syrup and will not fall apart.