home → Recipes Plum jam is a favorite winter treat. The best plum jam recipes! Plum jam with cinnamon Plum jam with cinnamon stick

Plum jam is a favorite winter treat. The best plum jam recipes! Plum jam with cinnamon Plum jam with cinnamon stick

Plum jam is my favorite since childhood. It is very aromatic, with a pleasant sourness. I suggest that you don’t put the matter off for a long time and cook plum jam Today. I will write 6 recipes, using which you will get a very tasty preparation for the winter. From plums you can make jam with or without seeds, make thick jam or a royal dessert - plums in chocolate.

Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam and get a new variation on a familiar theme. You can also add nuts to the jam 5 minutes before it is ready - almonds, hazelnuts, walnuts.

Don’t forget, like any other preserved food, hot jam should be placed in sterilized jars and sealed with sterilized lids. It is imperative to remove the foam from the jam! It is because of foam or poorly sterilized jars that jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you add little sugar, store it in the cold.

Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year of manufacture of the can - it should not be older than 5 years. Otherwise, there is a big risk that the bank will burst.

Plum jam with chocolate or cocoa is very popular. And for good reason. Because it's very delicious dessert, which you spread on bread and enjoy. And the base of this dessert is natural - plum.

Ingredients:

plums - 1 kg
sugar - 600 gr.
water - 300 ml
cocoa powder - 50 gr.
dark chocolate without additives - 100 gr.
butter- 50 gr.
orange - 1 pc. (only the zest will be needed)

Plum jam with chocolate - preparation:

1.Take a kilogram of plums along with the pit. Wash them and cut them into 4 parts, remove the pit.

2.Pour water into a saucepan and add sugar. Let the syrup boil. When the mixture boils, the sugar has completely dissolved, pour the boiling syrup over the prepared fruits and leave to steep for 15 minutes.

4.After five minutes of cooking, add butter, cut into pieces, and chocolate, broken into squares, to the plum. Sift the cocoa through a sieve so that it does not form lumps in the jam. Remove the zest from the orange (the thin top orange layer) and also add it to the dessert. Mix everything well so that the butter and chocolate melt and the cocoa dissolves well. Cook the jam for another 3-5 minutes. The skin of the plums should wrinkle, and the fruit itself should become soft, but not falling apart.

5. Pour the finished chocolate plum jam into sterilized jars and immediately screw on the lids. This delicious dessert is ready. Be careful not to eat it right away, leave it for the winter.

Finger-licking plum jam with cocoa and vanilla

In the previous recipe, I wrote how to make the “plum in chocolate” dessert. In it, pieces of plums remained intact and floated in chocolate sauce. In this recipe, the jam is given a homogeneous structure, like jam. Accordingly, it can be spread on bread instead of store-bought sweet paste. It turns out very tasty. There is also no butter or chocolate in this recipe, only cocoa is additionally used.

Ingredients:

plums - 1 kg (peeled)
sugar - 500 gr.
cocoa powder - 70 gr.
vanilla sugar - 10 gr. (optional)

Cooking method:

1. Wash the plums, cut them into halves and remove the pits. Place plums in a pan, weigh them (weigh the pan first) and add sugar in a 2:1 ratio. Also add cocoa and vanilla sugar if using. Stir.

The amount of sugar may vary depending on the sweetness of the plums.

2.Put Nutella on low heat and, stirring constantly, bring to a boil. The plum will gradually begin to release juice and the sugar will dissolve. If you do not stir the jam for the first 5-7 minutes, the sugar will not dissolve, but will caramelize and the jam will burn. Therefore, do not go anywhere and stir until it boils.

3.After boiling, cook the jam for 15 minutes. During this time, sugar and cocoa will completely dissolve, the plum will soften, and the syrup will thicken.

3.Remove the jam from the heat and puree it using a blender.

4.Put the resulting mass on low heat and simmer until thick. The cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate), and on the number of drains. This can take 20 minutes or 1 hour. The readiness of the jam is checked on an ice saucer. Place the saucer in the freezer in advance and let it cool well. Drop a little jam onto a cold saucer and swirl. If the plum does not flow and retains its shape, then the dessert is ready.

To speed up the process, take dishes with the largest possible diameter. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.

5. While hot, pour the plum-chocolate jam into sterilized jars and seal with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.

When the jam cools, it will become even thicker.

The most delicious recipe for plum jam with oranges and nuts

This unusual jam from plums, as the title suggests. It turns out very aromatic and tasty, a royal dessert.

Ingredients:

plums - 1.5 kg
sugar - 1 kg
orange - 2 pcs.
walnuts - 1 tbsp.
vanilla sugar - 15 gr.

Cooking method:

1. This jam will not be whole pieces, but will have a homogeneous jam-like consistency so that the plums and oranges mix well. Walnuts chop with a knife so that there are small pieces. You shouldn’t crush it too much; you should feel the nuts. Wash the plums, cut them in half and remove the pit. Oranges need to be thoroughly washed with a brush to remove what is smeared on them for longer storage.

2. Cut the oranges into 4-6 parts and pass through a meat grinder along with the peel. Also grind the plums with a meat grinder.

3. To cook this jam, you definitely need a pan with a thick bottom, otherwise the dessert may burn. Pour plums and oranges into a saucepan, add sugar and vanilla sugar and mix well. Place over medium heat, cover and bring to a boil. Then reduce the heat to low and cook the jam for 45 minutes. During this time, the sweetness will become a beautiful burgundy color.

During cooking, plum jam needs to be stirred from time to time. Cook covered to avoid splattering.

3.After 45 minutes, add chopped nuts to the jam, stir and continue cooking for another 20 minutes. At this point the jam will be ready, all that remains is to preserve it in jars.

You can optionally add cinnamon (instead of vanilla), ginger, raisins, and almonds to this jam. Additives are all made according to taste and desire.

4.When the jam is cooked, place it in sterilized jars and seal with sterile lids. Turn the jars over and cover with a towel. Let the jam cool, then put it in a dark and dry place.

Plum jam with pits in thick syrup - a simple recipe

In this jam, the plums remain intact, not falling apart, not cracked. The bones are not removed. To ensure that the plums are well soaked in syrup, and the syrup itself is thick, the jam is cooked in several batches, over more than one day. But the result will be gorgeous: both the appearance of the dessert and the taste will delight you.

Ingredients:

plums - 1 kg
sugar - 800 gr
water - 400 ml

Plum jam - how to make it:

1. Wash the plums and pierce them in two or three places with a fork. This is necessary so that the skin does not crack during cooking, the juice comes out easily, and the syrup goes into the fruit.

2.Make the syrup. To do this, boil water and add sugar to the boiling water. Stirring again, bring to a boil. The sugar should all dissolve. Boil the syrup for 3 minutes, then carefully pour whole plums into it. Wait until it boils and turn it off immediately. Let the jam sit for about 4-5 hours so that the plums are saturated with syrup.

Do not leave the jam for more than 6 hours the first time. The plums are still raw, so the sweetness may turn sour.

3.Put the jam on the stove a second time. Bring to a boil and cook for 5 minutes. Set aside again and let it brew for several hours. Or wait until it cools completely. For the third time, cook the jam for 5-7 minutes after boiling. Check for doneness. To do this, drop the syrup on a saucer; it should not spread, the drop will hold its shape.

If your jam turns out to be too liquid, you can leave it to cool and cook it a fourth time for another 5 minutes.

4.Immediately after cooking, the boiling jam should be poured into sterilized jars and hermetically sealed with lids. Turn over and let cool. We just have to wait until winter to devour this deliciousness.

Candied plum jam according to an old recipe

This jam is not made in the usual way. The plum retains its shape, the pieces remain dense, and the syrup is quite thick. This happens because the syrup is boiled separately. Read step by step recipe and just repeat.

Ingredients:

plums - 900 gr. (weight without pits)
sugar - 900 gr.
water - 300 ml

Cooking method:

1.Rinse the plums well, cut them in half and remove the pits. Place fruit halves in a bowl. Weigh the peeled plums and take the same amount of sugar. You need to make syrup from sugar. Pour water into a saucepan and add sugar. Just do it in this order: first water, then sugar. Place the syrup on the fire, stirring occasionally, bring to a boil and cook for 1 minute.

2. Turn off the gas under the syrup and pour the peeled plum into it. Shake the pan to mix the plums and syrup. Cover with a lid and leave for 1 day.

3.The next day, remove the plum from the syrup with a slotted spoon. Boil the syrup again, turn off the heat and immediately add the fruits to it. Cover the plum jam with a lid and leave for 12 hours.

4.After 12 hours, remove the plum again, bring the syrup to a boil and put the fruit in it. Turn off the heat and leave the plum to soak in the syrup for 6 hours.

5.After 6 hours, remove the plums with a slotted spoon and place on a sieve. Boil the syrup over high heat, then turn the heat to minimum and boil the syrup for 10 minutes. Next, add the plum to the syrup and bring the jam to a boil. There is no need to increase the heat! The plum should boil over low heat.

6.When the jam boils, it must be placed in sterilized jars and closed with lids, which must be kept in boiling water until preservation.

7. Turn the jars over and check that the lid is screwed on tightly. Let the jam cool and you can store it. The plums in this jam are not softened, dense, and the ruby syrup is transparent.

Thick plum jam without gelatin

The jam will have an almost uniform structure. Since the plums are put through a meat grinder, small pieces of fruit may occur. Jam is thicker in structure than preserves because it takes longer to boil.

Ingredients:

plums - 1 kg (weight without pits)
sugar - 800 gr.

How to make plum jam:

1. Wash the plums and remove pits. This can be done in any convenient way, since there is no need to preserve beautiful pieces of fruit.

2.Pass the plums through a meat grinder. Add sugar to the resulting mass and stir. Cover the “raw” jam with a lid and leave for 2-3 hours so that the sugar dissolves in the juice.

3.Put the plum puree on the fire and bring to a boil, stirring. Remove all foam that appears on the surface. After boiling, turn the heat to low and cook for 20 minutes.

4.Turn off the heat and let the jam cool completely. This may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and cool again. And for the third time, boil the jam for 20 minutes.

4.Pour the hot jam into sterilized jars and screw on the lids. Let the sweets cool in this form and store them in storage.

I really love plum jam. I think you too. And according to these recipes it will turn out very tasty treat, fragrant, beautiful rich color. Cook and live sweetly! And also don’t forget to pickle the cucumbers for the winter so that you can crunch them to your heart’s content later.

In contact with

Plum jam with cinnamon sounds delicious, you’ll agree. At the same time, the recipe for the winter is very simple, and the jam turns out very tasty and aromatic. Cinnamon adds its own characteristic flavor to this preparation. This goes well with morning toast with butter, and also goes well with oatmeal, if desired, you can fill the open ones with plum jam shortbread pies, tartlets, layer sweet cakes, biscuits, rolls.

67dcc45.jpg]Ingredients
Ingredients:
- plums – 700 g;
- sugar – 700 g;
- cinnamon sticks – 1-2 pcs.

So, let’s immediately note that the final result and taste of the jam depend on the chosen variety of plums. If you come across large, fleshy plums with a honey aroma at the market, don’t hesitate, take them. When the plums have been selected, place them in a deep basin or bowl, rinse them in several waters, dry the plums by spreading them on a kitchen towel in one layer.

As a rule, such plums are very easy to clean; if you just press a little on it, the pit will come out with ease. Remove the stems and pits from each plum.

Place the resulting plum halves into a blender bowl with a metal knife attachment. Puree the plums until smooth, this will take up to one minute, at the highest power. If you don’t have a blender, use a regular meat grinder, just install a grid with the finest fractions.

The last process left is to pour the plum puree into a saucepan with thick walls; an ordinary basin, in which many housewives cook jam, is also suitable. It is better to weigh the puree first, since the weight will differ before and after peeling and pureeing the plums. After we have found out the exact amount of plum puree, add a portion of sugar in the same volume. Immediately add cinnamon, you can add 1-2 sticks, or you can add 1.5-2 teaspoons of ground cinnamon. Place the saucepan on the stove, turn on the burner to medium heat, and do not leave the stove. Cook plum jam under constant supervision, skim off the foam and stir constantly, preventing the plums from burning on the bottom.

We vary the cooking time from 10 to 25 minutes. We check readiness with a drop - pour a little plum jam onto a flat dish; if the puddle remains in place, the jam is ready. Remove the cinnamon stick and throw it away.

Pour the jam into sterile jars of any size, seal hermetically, cool under a blanket, upside down. We immediately take the remaining jam for testing. Store plum jam with cinnamon in a cool room.

Fragrant delicious jam Plums are an indispensable preparation for the winter: plain with or without seeds, with cinnamon, mint or orange!

In this version, we suggest a base – plum, diluted with a small amount of citrus – orange. The result is amazing - sweet and sour jam with notes of aromatic orange. Like any jam, plum-orange jam is perfect for tea, pancakes, cheesecakes, and pancakes.

plums – 550 g;
sugar – 500 g;
orange – ½ part.

We sort through the plums, discarding those that are spoiled, wrinkled, or with dark spots. We wash the selected plums in cool water and dry them lightly with a kitchen towel or paper napkin.

We divide each plum into two equal halves, first tearing off the tails, and also removing the seeds.

Now cut each half of the plum lengthwise into two more equal halves. We do this with all plums.

Transfer all the prepared plums to a saucepan or pan with thick walls. Take half an orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. Place the orange in a saucepan with the plums.

We add granulated sugar so as not to miscalculate the quantity, the day before we weigh the total amount of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. Mix all the contents of the saucepan, leave for 2.5-3 hours completely undisturbed, so that the plum and orange give up all their juice and the sugar completely dissolves in it.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or spices; cinnamon will taste good.

Place the saucepan on the stove and cook our jam for 35-45 minutes. Remove any foam that will definitely form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of cooking, the plums and oranges were sufficiently saturated with syrup. Remove the hot jam from the stove.

We prepare jars for sealing in advance - wash them thoroughly with soda, sterilize them in any way, keep the lids in boiling water for three minutes. Fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store the plum and orange jam in a cool room, pour the remainder immediately into a beautiful bowl, cool and serve for tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to make plum jam as a fragrant and delicious preparation for the winter. It is worth noting that the plum jam recipe is not complicated, even a novice housewife can master it. This is a recipe for plum jam for the winter with seeds.

Plum with pit 1.5 kg
Purified water 400 ml
Granulated sugar 1.5 kg

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

After the drain has been sorted out and washed with running water, you will need to fill it sugar syrup. It’s easy to make the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

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

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

Recipe 3: pitted plum jam in a slow cooker

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

plum fruits – 1.5 kg
sugar – 1 kg
cinnamon – 2 sticks

Wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and add sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

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

To grind the mass we use an immersion blender.

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

Roll up with clean lids and place under a warm blanket or towel. After the jars of plum jam have cooled, we put them in the pantry for storage. A delicious and fragrant dessert is ready for tea!

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

Plum jam with cocoa or chocolate-plum jam is truly an original and very tasty dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult to resist.

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

We select ripe fruits for jam, without visible damage. Rinse the plum in cool water. Let the excess liquid drain.

I had a very ripe plum, so I also completely removed the skin from it. But this is not at all necessary.

Transfer the prepared plums to the bread machine container.

To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.

Sprinkle the plums with the required amount of granulated sugar according to the recipe.

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

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

Place the container in the bread machine.

We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.

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

After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.

We wrap the jars in a blanket and leave them in this state until they cool completely. Cooled jam can be stored in a cool place.

Plum jam in chocolate made from plums with cocoa is ready!

A very original plum jam with a rich chocolate taste will conquer even those who are skeptical about various culinary experiments.

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

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

Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.

plum - 1 kg
sugar - 1 kg

Let's take it necessary ingredients to prepare plum jam and place on the table. It is best to start cooking this jam in the evening. Why will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they don’t end up turning into jam. Wash the plum thoroughly.

Using a knife, cut the washed plums into several pieces and carefully remove the pit, because this will make the jam more enjoyable to eat.

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

After preparing the syrup, pour it over the chopped plums and leave to brew for several hours. During this time, the plum should release enough juice.

Now turn on the stove again, put the plums and syrup on high heat and bring the mixture to a boil. After the plums have boiled, let them cool and let them sit for 9 hours, or better yet, overnight. Here you need as much time as possible for the plum to absorb enough syrup.

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

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

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

Rinse the plums and remove the pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a saucepan. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

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

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

Sterilize the jars and boil the lids. Place the jam into jars and seal using a seaming machine. Cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: delicious plum jam for the winter with mint

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

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

Add sugar, cover and leave overnight.

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

Place the plums in a colander and allow the resulting juice to drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for 20 minutes until the syrup begins to caramelize.

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

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

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

Recipe 8, simple: homemade plum jam

Red sour plum 1.3 kg
Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) make jam from whole plums, I love this jam, but my youngest son won’t appreciate it, so, 2) cut the plums in half and remove the pits, 3) remove both the pits and peel - this will give you a sweeter and more uniform jam.

I decided to make a tart and sour jam, so I went along the 2nd route, cutting out the seeds and saving the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours so that the plum releases more juice.

Place on low heat and start heating while stirring. Don't let the granulated sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir until the granulated sugar is completely dissolved. Foam begins to form.

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

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

Pour into sterilized jars, cover with a blanket and leave until completely cool.

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

Recipe 9: five-minute jam from plums in halves

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don't need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

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

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.

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

Makes approximately 1 liter of jam.

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

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.

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

Recipe 10: plum jam with apples (with photos step by step)

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

Apples and plums can be prepared with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts; it can be used to prepare compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the simplest and most quick way, which will not require much effort from you. For more aroma, you can add a little vanilla, cloves or cinnamon to the bowl with jam and you can achieve a completely new, unique aroma.

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

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

Place the plums in a colander and rinse under running water.

Remove the seeds and place in a convenient container.

Wash the apples, peel and remove the seeds.

It is best to cut the apples into slices, but you can also cut them into thin slices.

Try to choose a container where all the fruit will fit freely and it will be convenient for you to make jam. Add a glass of water to the apples and plums and heat over medium heat. Cover the pan with a lid to steam thoroughly. After this, you can add sugar to the plum and apple jam and mix well.

Cook the jam until it is ready - the fruit should be transparent.

Immediately place hot into jars and seal.

Important: do not forget to turn the jars upside down; it is not necessary to wrap them up.

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

It stores well and retains its unusual aroma. Bon appetit!

Nature is generous with plums. Blue, yellow, red, black. Such a rich harvest certainly needs to be preserved. Plum jam - great option make delicious preparations for the winter from plums.

It would seem what combinations of products can be in plum jam. Actually, plums and sugar - and cook for your health. But no, each variety of plum requires special treatment, and if you add new ingredients and a drop of love to plum jam, then all winter you can surprise and delight your household and guests with tea with a variety of plum jams, all different from one another.

The number of plums indicated in the recipe ingredients are pitted plums. You can adjust the sweetness of the jam yourself: if the plums are sweet enough, the amount of sugar can be reduced, and vice versa. It’s good to add a little to the jam made from sickly sweet plums. citric acid or lemon juice.

We have collected almost all the recipes on how to make silava jam, so that you have the opportunity to choose those that suit your taste.

Classic plum jam

Ingredients:
1 kg plums,
1 kg sugar,
½ cup water

Preparation:
For jam, plums that are pitted well (for example, Hungarian plums) are suitable. Sort and rinse the plums well. Remove the seeds and cut the halves into slices. Add sugar (if the plum is sour, add more sugar), add water, stir and leave overnight so that the plum releases juice. Then cook over medium heat, stirring and skimming, for 35-40 minutes. Readiness is checked by a drop of syrup on the plate - it should not spread. Ready jam Place in sterilized jars to the very top and roll up.

Jam from yellow plums

Ingredients:
1 kg yellow plums,
750 g sugar.

Preparation:
Place the washed pitted plums in boiling water, boil for 5 minutes until the skin softens and rub through a sieve. Place the resulting puree in an enamel bowl and put on fire. Boil for 10-15 minutes, then start adding sugar half a cup every 2-3 minutes, stirring well and boiling until it dissolves. When all the sugar has been added, boil the jam for another 15-20 minutes and place it hot in sterilized jars. Roll up.

Plum jam with cinnamon and orange

Ingredients:
1 kg plums,
3 stacks Sahara,
1 orange,
cinnamon sticks - to taste.

Preparation:
Remove the pits from the plums. Using a sharp knife, remove the zest from the orange, cutting it into strips. Cover the plums with sugar and leave for several hours. As soon as the plum releases juice, add zest and cinnamon to it and cook for about 30 minutes. Before putting the jam into sterilized jars, remove the cinnamon and zest. Roll up.

Plums in syrup

Ingredients:
1 kg plums,
1.2 kg sugar,
1.5 stack. water.

Preparation:
Wash the plums, dry them, remove the seeds and cut into slices. Make a thick syrup from sugar and water, dip the plums in it and let it brew for 6 hours. Drain the syrup, boil and pour over the plums again for 6 hours. Repeat the procedure again. Then put the bowl with the plums in syrup on the fire, let it boil, reduce the heat and cook, skimming off the foam, until tender. Readiness is checked by dropping a drop on a dry plate. Pour the finished jam into sterilized jars and roll up.

Yellow plum jam with wine and nuts

Ingredients:
5 kg plums,
2 - 2.5 kg sugar,
400 ml white table wine,
½ tsp. ground cinnamon,
2-4 cardamom grains,
50-100 g almonds.

Preparation:
Cover the pitted plums with sugar and leave overnight. Stir the plums with crushed cardamom and cinnamon, pour in the wine and simmer over low heat until the syrup thickens. Add ground almonds and boil for another 5-7 minutes, place in sterilized jars and seal.

Plum jam with walnuts and cognac

Ingredients:
1 kg plums,
1 kg sugar,
150-250 g walnuts,
2-3 tbsp. cognac

Preparation:
Cut the well-washed and dried plums in half and remove the pits. Chop the walnuts not too finely and fry in a dry frying pan until fragrant. Combine plums, nuts and sugar, put on fire and cook until boiling. Remove from heat for 5 minutes, then pour in cognac and return to simmer. As soon as the jam boils, place it in sterilized jars and seal.

Plum marshmallow

Ingredients:
3 kg plums,
2 kg sugar,
4 lemons,
water.

Preparation:
Remove the pits from the plums, place the plums in a saucepan and add a little water. Boil over low heat until soft and puree with a blender. Add sugar, stir, put back on the heat and cook until the sugar dissolves. Meanwhile, scald the lemons, remove the zest, squeeze out the juice and add everything to the pan with the plums. Reduce heat and cook the marshmallow for 1.5 - 2 hours, stirring so as not to burn, until thickened. Cover a rectangular pan with cling film, pour in the marshmallow, cool and refrigerate for a day.

Plum marmalade

Ingredients:
2 kg plums,
1 kg apples,
1.2 kg sugar,
2 stacks water.

Preparation:
Peel ripe soft fruits, cut them, add water and boil until soft. Add sugar, stir and cook over low heat for 2 hours, stirring constantly so that the thick mass does not burn. When the jam begins to pull away from the sides of the dish, place it on a flat dish moistened with water, smooth it out and leave to cool. After this, the marmalade mass must be dried in an oven heated to 50°C with the door open. Cut the finished marmalade into pieces, sprinkle with fine sugar and put in a cool, dry place.

Chocolate plum jam

Ingredients:
2.5 kg dark plums,
2 kg sugar,
3-5 tbsp. cocoa powder,
½ cup water.

Preparation:
Remove the seeds from the plums and cover with sugar for an hour and a half, until the juice is released. Place the bowl with the plums on the fire, add water if there is not enough juice, and cook until the sugar is completely dissolved. Mix cocoa powder with sugar and add to the plums. Stir, reduce heat and cook, stirring, for an hour. Place in sterilized jars and seal.

Chocolate plum jam in another way

Ingredients:
1 kg plums,
1 kg sugar,
1 bar of dark chocolate (80-90%),
2 tbsp. cognac or liqueur,
1 tsp gelatin.

Preparation:
Remove the pits from the plums, cut into 4 pieces, add sugar and leave overnight. The next morning, put the container with the plums on the fire, bring to a boil, add gelatin and boil for 20-30 minutes. Break the dark chocolate into pieces, melt it into jam and cook for 5 minutes. Pour in the cognac, place in jars and roll up.

Plum chocolate paste with nuts

Ingredients:
2 kg plums,
1.5 - 2 kg sugar,
200 g butter,
200 g walnuts,
100 g cocoa powder.

Preparation:
Chop the nuts. Remove the seeds from the plums and grind the fruits through a meat grinder or puree with a blender. Boil the plum mixture over low heat for 10 minutes, add butter, sugar (set aside 1 cup for cocoa) and nuts and cook, stirring, for 30 minutes. Mix cocoa with sugar, add to jam, stir and cook for another 10 minutes. Roll up. For recipes with cocoa, it is better to take sweet plums with dark pulp. If the plums are sour, increase the amount of sugar. Walnuts can be replaced with hazelnuts.

Plum jam without sugar. Place the washed, pitted plums in a saucepan and place over low heat. Stirring constantly, cook under the lid until juice appears. Then remove the lid, bring to a boil, simmer for an hour and leave to cool for 8-9 hours. Repeat this cycle (cook for an hour and cool) five times. When the jam begins to pull away from the walls, place it in sterilized dry jars, let cool, then cover with parchment paper, tie with twine and put in a cool place.

There are varieties of plums that taste great, but absolutely do not want to part with the seeds. Make jam with seeds, just remember that you can store it for no longer than a year.

Plum jam with pits

Ingredients:
1 kg plums,
1 kg sugar,
1 stack water.

Preparation:
Rinse the plums and blanch in boiling water for 5 minutes. Drain the water. Boil the syrup from sugar and water until it becomes thick, viscous and golden. Carefully place the plums in it and cook over low heat. When the syrup boils, remove the plums from the heat and leave overnight. Then put the container with the plums back on the fire, bring to a boil and simmer over low heat for 2-3 minutes, skimming off the foam and stirring gently so as not to damage the fruit. Leave it overnight again. For the third time, bring the plums in syrup to a boil, simmer for 10 minutes over low heat and place in sterilized jars. Roll up.

Happy preparations!

Larisa Shuftaykina

Stunning, very fragrant and appetizing plum jam with the addition of cinnamon and lemon is so easy to prepare at the end of summer, when a huge amount of plums ripen! Most of all I love plums in this combination - with lemon and fragrant cinnamon. When plum slices, wrapped in fragrant notes of citrus and spices, float in sweet syrup. No matter how many recipes I tried, everything was wrong. This combination is the best, at least for me.

Preparation

Wash the plums, sort them, cut them into halves and remove the pits.

Place the fruit in the pan in which the jam will be prepared. Add chopped lemon and sugar. To prepare jam, you must carefully select the appropriate container. Containers made of copper or aluminum are completely unsuitable for cooking jams, preserves and marmalade. When in contact with fruits, especially sour ones, the surface of such dishes releases harmful substances. Therefore, it is better to use wide-bottomed stainless steel pans.

Leave the fruit with sugar for 5-6 hours to release the juice. Cook the plum jam over low heat, stirring from time to time. Make sure that the fruit does not stick to the bottom of the container and does not burn. It is better to use a wooden spoon or spatula for this purpose.

After 35 - 40 minutes, when the jam thickens and the plum slices become soft and translucent, add a cinnamon stick and leave to simmer for another 15 - 20 minutes.

Prepare your jam jars. Rinse them thoroughly, sterilize over steam and dry. Place the hot jam into jars, cover with metal lids and roll up.

This is interesting: