How to cook pitted plum jam. Pitted plum jam for the winter - the best recipes for a sweet delicacy. How to make jam from plums, apples and pumpkins

1. To prepare the jam, take plums, wash them, remove the seeds 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 to burn until the stone fruits warm up and release their juice.

3. Place on the fire, watch and stir occasionally. Cook over medium heat for about 15–20 minutes. It turns out to be a kind of plum porridge: the ripest fruits have boiled and fallen apart, those that were harder are held in halves. If you think that the mass is too watery, you can simmer it on the fire for another 10 minutes and let the liquid evaporate.

4. Using an immersion blender, puree the plums, turning them into a homogeneous mass. Personally, I like it to leave visible pieces of skin, I think it adds a special flavor to 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. Return the pan to the heat, bring the jam to a boil and simmer, boiling, for the next 20–25 minutes.

6. Ready plum jam pour into sterile jars, seal and wrap in a warm blanket until completely cooled.

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

2016-03-16

Hello my dear readers! Today I want to tell you, without fear of this word, about the “cult” Transcarpathian jam - the famous plum Lekvar. The beginning of spring is, of course, an inopportune time for preparations. But when these same preparations begin, you will already have a wonderful plan for “disposing” of the huge plum harvest, if it goes well. Now, enjoy watching how plum jam is made for the winter, and remember - summer is coming!

As a rule, plum lekvar (in Russian) - aka thick plum jam without sugar (or, if the plum is very sour, with a minimum amount of sugar), aka - SILVA LEKVAR (in Hungarian) - a favorite filling for kifliks (homemade bagels) from all kinds of dough), fanok (donuts), derei (Hungarian dumplings), Viennese cookies, Gerbeau cake, yeast gombovtsy (small dumplings with filling inside). Now you understand that without plum medicine in Transcarpathia there is no life!

Of course, if plum trees bend under the weight of fruits, then the seditious thought creeps into some enterprising heads to brew plum “palenka” - the most famous local homemade vodka, which is in great demand among numerous coastal tourists. But my head, although I think about this criminal business, still leans towards jam - safer, but more troublesome. Just for the “record” cowards like me: “We don’t need money - give us a job!”

How to cook Transcarpathian plum jam for the winter - lekvar

During the season, there is a column of smoke in the villages of Transcarpathia - this is the cooking of plum jam. Women gather in “flocks” of different ages - grandmothers, aunties, granddaughters, mothers, nieces, daughters and other relatives work together.
Sometimes men also join them. Although, a more “masculine” activity, of course, is cooking palenka, not jam. To prepare jam, you should traditionally use Hungarian plums. But in reality, any plum from which the pits can be easily removed is used. Plums collected in all available containers
first they “puff” them, that is, free them from the seeds. Then they put clean plums in huge bograchs (cauldrons in which they cook hungarian goulash and Hungarian ear halasle) and other thick-walled containers.

Cook over a live fire, over wood, stir - not very often at first, because the plum releases a large amount of liquid.
But then, after a few hours, when the mass begins to thicken greatly, you can’t yawn, otherwise the jam will burn and its taste will be hopelessly spoiled. There are as many stirring devices as there are Transcarpathian families. Everyone invents something of their own, using the centuries-old experience of their ancestors
and your own ingenuity.
The process lasts a very long time - 14-16, or even more hours. Authentic, leisurely, with a pleasant conversation and a stamperlik (small glass) of palenki, time flies. When the most experienced woman decides that there is enough cooking, the process is stopped. The finished jam is cooled, and it becomes even thicker, with the consistency of “tar,” as my husband jokes.

The jam is packaged in jars, ceramic pots
or stored in wooden bowls in a cool place. When stored in a cool place, a protective crust forms on the surface of the plum jam and the inside does not spoil. All winter they prepare a variety of delicious things from the lekvar, and just with tea it is self-sufficient, and if you spread it on butter and brutally “dump” a fair amount of jam on top - death to your enemies, how delicious!

One day, I brought my Moscow friend, who was on “weight loss” cocktails, to visit our rural relatives, promising her participation in the entertaining process of brewing plum lekvar. Daria went with a clear conscience - after all, the promised delicacy did not even contain sugar, not to mention all sorts of harmful fats and cholesterol. Unhappy, she did not suspect that during the preparation of the jam they began to prepare “medicine bombs”, or simply funky
and Gombovites from last year's lekvar. Women don't have time to knead dough on them
— golden donuts and soft “gombovchiki” will be scattered instantly. My Dasha held out for exactly 10 minutes, and then, waving her hand, she ate everything - from steamed Gombovets to fried lard.

Well, authenticity and exoticism are, of course, good. But how to prepare the same plum jam in simple home conditions? This is exactly what I will tell you right now!

Plum jam for the winter. Recipe with step-by-step photos

Ingredients

To obtain 1 kg of jam:

• 5 kg plums (“Hungarian”, “Bystritskaya”).

How to cook

One small trick: on a sunny day, you can take the pan in which the plum jam is cooked out into the sun, having first tied it with gauze so that dust does not fall and insects do not crawl in. This way, between brews, the lekvar will additionally “evaporate” moisture during the day in the free sun. With current gas prices, this method is very relevant for us.

How to make plum jam so that it is simple, tasty and healthy? Friends, if you have already stocked up, then it’s time to make jam. I would like to offer you a simple recipe for pitted and sugar-free plum jam. Yes... yes... this jam will be without sugar! You can even call it dietary, since it is cooked without granulated sugar. This recipe can be used as a preparation for the winter, as a filling for pies, pies, and kifliks.

The jam goes well with or cottage cheese casserole(For example, ). And how nice it will be to drink tea in winter with delicious, aromatic plum jam, just a heavenly pleasure!

And here is our recipe.

How to cook pitted plum jam for the winter

We will cook the jam for 3-4 days.

We will need: plum, for the recipe we use sweet varieties of plum, for example, Hungarian.

The amount of plum is at your discretion.

We make thick jam from pitted plums for the winter:

• Prepare the plums by washing and removing the pits. Prepared halves of plums transfer to a saucepan where the jam will cook.
• Place the pan over medium heat and cook for 1-2 hours, stirring occasionally.
• Turn off the heat and leave the pan with plums until the next day.
• On the second day, we continue to cook the plum jam for another hour from the moment of boiling, do not forget to stir.
• Then we also remove the pan from the heat and leave again until the next day.
• On the third day, cook the jam again, stirring more often, since the jam on the third day has become thicker and can burn.

How to determine the readiness of fork? It should be very thick and, when the jar of jam is tilted horizontally, it should not flow out of the jar.

• If the jam is not very thick, you will have to cook it to the desired consistency on the fourth day.
• Now you need to let the jam cool, then put it in sterilized jars, wait until a film forms on the surface of the jam and close it after two hours with nylon or screw caps.

Plum jam should be stored in a cool place.

Well traditional recipe for those who want to cook plum jam with sugar.

How to cook thick plum jam

This recipe requires a meat grinder. The jam prepared according to this recipe is also perfect for filling pies and pies.

Ingredients:

• plum 1 kg.
• sugar 700 gr.

Preparation of plum jam:

• Prepare the plum: wash, remove the pit.
• Pass the plum through a meat grinder, add to the plum granulated sugar, stir and let stand for half an hour.
• When the sugar has dissolved, you can start cooking the jam. Cook the plum jam over low heat. After boiling, cook for 45-50 minutes, boil the jam to the desired thickness. During cooking, the jam should be constantly stirred, making sure that the jam does not burn.
• Cool the finished plum jam and place it in clean sterilized jars, close with lids (I have screw ones).

Bon appetit!

Ripe and juicy plums are used to make many delicious desserts. A traditional delicacy beloved by many is plum jam - you can spread it on toast, put it in baked goods, or simply eat it as a snack with tea. Among the hundreds of existing recipes for this sweetness, we have selected some of the simplest and most interesting. You can easily cook too fragrant jam from plums in your kitchen, using ours step by step instructions with photos and videos.

Jam from pitted plums

Before you go experimenting in search of new original tastes, we recommend mastering the “timeless classics.”

Advice: As a rule, jams, preserves and preserves require a 1:1 ratio of fruits and sugar. But plums, especially those that are too ripe, are very sweet in themselves, and therefore the amount of sand can be reduced. But not by much, since it is a preservative, thanks to which the seams can be stored and not spoil for many years.

Ingredients

Servings: – + 100

• plum 1 kg
• sugar 1 kg
• water 100 ml

Per serving

Calories: 42 kcal

Proteins: 0.1 g

Fats: 0 g

Carbohydrates: 10.4 g

40 min. Video recipe Print

Sort the plums, they should not have rot or black wormholes. Blue varieties of plums are best suited for this preparation, because they are more fleshy and the pulp is easily separated from the seeds. Slightly overripe fruits are suitable, but it is better not to use greenish ones.

Wash the fruit, cut in half and remove the seeds. Place the halves into a saucepan, add water, cover and place on the fire. Cook the slices over a low flame for about 20 minutes.

Let the plums cool slightly, and then pass through a sieve. Many housewives use a blender or meat grinder to obtain fruit puree. This option is acceptable, but in this case, pieces of peel will get into the jam, and without them it will be more homogeneous and similar in consistency to the factory product.

Transfer the resulting mass into the container in which you will cook the jam. The ideal option is an aluminum or copper basin with low sides, because due to the large area over which the mass is distributed, the liquid from it will evaporate more intensely, which means the jam will thicken faster and the cooking time will be reduced. But if there is no such thing, then a cauldron will do.

Pour sugar into the plums, mix it and place the mixture on the stove. Bring to a boil, reduce heat to low and cook, stirring, until the jam thickens. This can take up to one and a half hours.

As soon as the desired consistency is reached, remove the container from the heat and immediately spread out ready dessert in prepared jars, roll up, turn upside down and wrap. When the preserved food has cooled completely, store it in a cool, dark place.

Advice: To understand that the plum jam is ready for rolling, drop it onto a plate and tilt it - ideally it is quite thick and should not spread. If you cook the sweetness in a low container, you can check it in another way: just run a spoon along the bottom and see how quickly the “path” remaining after stirring closes. If it's slow, the jam is ready.

You can also make jam from yellow plums. These fruits are very sweet and juicy, but there is one problem: the pulp in them is quite difficult to separate from the stone. But this is real, and it is better to use special devices for such purposes.

There is another option: at the initial stage, add more water and cook the whole plums longer. After this, rub them through a sieve, and all the bones will remain in it, as well as the skins. As a result, you will get not only tasty, but also beautiful delicacy amber color.

Plum jam with cocoa




Do you want to get a tastier and healthier homemade equivalent? chocolate paste? We offer you a recipe for plum jam with cocoa. It’s no more difficult to prepare than the classic one, but the taste is radically different. Here's the step-by-step recipe.

Cooking time: 40 minutes

Number of servings: 90

• proteins – 0.2 g;
• fats – 0.1 g;
• carbohydrates – 9.8 g;
• calorie content – ​​41 kcal.

Ingredients

• plums – 1 kg;
• sugar – 800 g;
• cocoa powder – 50 g.

Cooking process

1. Wash the plums, remove the seeds and cut them into small slices. It will be easy to remove the seeds from blue ripe fruits using your hands. If the fruit is red or yellow (“white”), use special tools for cleaning.
2. Puree the plum using a meat grinder or blender.
3. Add granulated sugar to the ground mixture, mix well and put on fire.
4. When the mixture boils, add cocoa. It’s more convenient to do this this way: pour cocoa powder into a fine strainer and shake, holding it over a container with plum mass. Stir continuously while doing this. This way you will avoid lumps, and the cocoa will be evenly distributed throughout the mass.
5. Cook the jam until it thickens. This may take different amounts of time depending on the variety and juiciness of the plum.
6. As soon as you remove the dessert from the stove, place it in sterilized jars and seal the lids using a key. Turn them upside down and wrap them up. Leave it for a day, and then put it in the basement for storage.

Advice: Many housewives include butter in their chocolate jam. You need to add it to the volume of ingredients indicated in this recipe, in the amount of 70 g. Be sure to choose good quality oil with a fat content of at least 82%. You need to add it 10 minutes before the end of cooking. Thanks to butter jam acquires more delicate taste and consistency, and it also becomes more satisfying and nutritious.

Five minutes: preparing plum jam quickly, tasty and simple





This is a “lazy” way to prepare delicious jams, jam and preserves, which saves housewives a lot of time. And the product turns out to be appetizing, healthy and fragrant.

Cooking time: 40 minutes

Number of servings: 100

Energy value of the product

• proteins – 0.1 g;
• fats – 0 g;
• carbohydrates – 10.9 g;
• calorie content – ​​44 kcal.

Ingredients

• plums – 1 kg;
• sugar – 1 kg.

Cooking process

1. Wash the plum, separate the pulp from the seeds.
2. Cut the fruits into small pieces, add granulated sugar, mix and leave for several hours to release the juice.
3. Place the container with plums on low heat and wait until it boils. After this, cook the mixture for 5 minutes and remove from the stove.
4. Let the future jam cool, and then grind it into a homogeneous mass. If you are preparing dessert in large quantities, it is better to do it with an immersion blender right in the same container where it was cooked.
5. Place the resulting puree on the stove again, bring to a boil, keep on low heat for 5-10 minutes, stirring, and remove from the stove.
6. Pour into sterile containers and roll up or screw on the lids tightly. Place the pieces upside down, wrap them in a warm blanket and let them cool. After this, transfer it to a cellar or pantry for storage.

Advice: If it seems to you that the jam has turned out to be runny, then instead of further boiling for a long time, you can put gelatin or agar-agar into it. 40 g or 25 g per kilogram of fruit, respectively. The gelling agent must be added after the puree has been removed from the stove, because if it is overcooked, it loses its thickening properties.

You can significantly save time and not be tied to the stove for a long time when preparing pitted plum jam if you make it in a slow cooker. The preliminary steps and ingredients are the same. Only first you need to cook the plums with water and sugar for 15 minutes in the “Baking” mode, then puree them with a blender and set the “Stewing” program for another hour.





Plum jam for the winter is not only very delicious dessert, but also universal. For example, prepared according to classic recipe, it can be a good filling for baked goods, and “chocolate” is ideal for breakfast sandwiches. And most importantly, a product prepared at home is always useful qualities out of competition.

Prepare and enjoy natural desserts made in your own kitchen! Bon appetit!

Prunes are a type of plum that is grown specifically for drying. It is also common to call prunes the dried fruits of this shrub. Fresh prunes have a pleasant sweet and sour taste, and dried fruits are very aromatic and healthy.

Today we will talk about this winter preparation like prune jam. This unusual dessert dish will greatly delight your guests, so take the time to prepare it, and be sure to pack 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 healthier. 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, removing “suspicious” specimens, and then washed thoroughly in warm running water.

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

Recipes for making prune jam

From fresh fruits

With cinnamon and lemon zest

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

The hot jam, which flows from the spoon in a thick stream, is placed in jars and screwed on with lids. To ensure that the workpiece cools 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 preparing jam from plums in a multicooker.

With vanilla

Pour water into the pan for cooking jam so that it covers the bottom by 1 centimeter. Prunes, 1 kilogram, without removing the seeds, are sent to a cooking container. With the lid closed, blanch the prunes for a quarter of an hour. The softened berries are transferred to a metal grid and begin to grind. The skins and seeds rolled into a tube remain on the surface of the sieve.

In fruit puree add half a kilo of sugar and, stirring, cook the jam for 30-40 minutes, bringing it 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.

From fresh and dried prunes

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

While the prunes are cooking, they prepare fresh berries. You will also need 500 grams of it. To ensure that the fruits are thoroughly softened, they are blanched for 10-15 minutes in a small amount of water. After this, the fruits are pureed by passing them through a grid with strong metal rods. When the dried fruits are boiled, the same manipulation is done with them.

As a result, two types of puree are combined in one saucepan: from 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 into jars prepared in advance.

From dry prunes without sugar

Prunes are cleaned of dirt and dust by washing them under running water. Then the fruit is poured with boiling water and steamed under the lid. Without draining the infusion, place the bowl on the fire. The prunes should swell well. To do this, cook it on the lowest heat for 1.5 hours. Blend hot fruits with a blender until smooth. To make the jam as homogenized as possible, the prune paste is rubbed through a sieve. Too thick jam can be diluted with the broth that remains after boiling dried fruits.

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

How and how long to store prune jam

Dessert with added sugar is stored longer than jam, in which its content is low or completely absent. Therefore, 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 for no more than six months.