How to make plum jam? Thick jam recipe

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

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

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

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

Tip: If you want to somehow diversify a familiar product, you don’t have to add exotic ingredients to it. You can simply take not one variety of plums, but several. U finished product there will be a completely special consistency, rich taste and lasting aroma.

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

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

Boil plum jam on the stove

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

Basic option. For 1 kg of plums, take 3 cups of sugar and half a glass of water. Pour water into the pan, immediately add fruit and turn on medium heat. After the mixture boils, reduce the heat and cook the mixture for no more than 10 minutes. Place the thick part of the product in a sieve and grind, getting rid of the peel. Place the resulting puree back into the saucepan with the juice, add sugar and cook until tender, stirring regularly. The process usually takes 1-2 hours, the finished jam should have a consistency similar to rich sour cream. Then it can be placed in sterile jars and closed for the winter.

Cyclical approach. Place the pre-processed plums in a cooking container, cover with a lid and turn on low heat. Keep the mixture on the stove for 30-40 minutes, stirring occasionally. Then sprinkle the plum puree with sugar and leave for 6-8 hours. Stir the mixture and cook again for 30-40 minutes, taste for sugar and add if necessary. If the skin is reluctant to boil, use an immersion blender. Again we infuse the composition for 6-8 hours, boil and infuse again. After that, all that remains is to boil the mass one last time and you can put it in jars. Before closing containers for the winter, fill them with melted butter, which will prevent spoilage of the product.

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

Features of using a bread machine and multicooker

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

Bread maker. First sprinkle the fruits with sugar and leave for 3-4 hours until the juice appears, after which we transfer the entire mass into the bowl of the device. Add water so that the product is not too thick. We select the “Jam” mode, set the timer for 1 hour 20 minutes, if the program time is not set automatically. We turn the finished product into jam using an immersion blender and close it for the winter.

Multicooker. Place the plum halves in the bowl of the device, sprinkle with sugar, pour in water and mix everything. It is best to cook the mixture on the “Stew” mode for 2 hours. 10 minutes before the end of the period, you should evaluate the quality and texture of the product. If a lot of juice has been released during fruit processing, you can add a little pectin or gelatin to the jam to give the jam the desired thickness.

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

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.

Pitted plum jam

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: – +

plum 1 kg
sugar 1 kg
water 100 ml

Per serving

Calories: 42 kcal

Proteins: 0.1 g

Carbohydrates: 10.4 g

40 min.

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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 that, 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 analogue of chocolate spread? We offer you the recipe 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

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 cleaning tools.
Puree the plum using a meat grinder or blender.
Add granulated sugar to the ground mixture, mix well and put on fire.
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.
Cook the jam until it thickens. It may take different quantities time depending on the variety and juiciness of the plum.
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 oil good quality and fat content of at least 82%. You need to add it 10 minutes before the end of cooking. Thanks to butter The jam acquires a 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 of preparing delicious jams, jams and marmalades, 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

Wash the plum, separate the pulp from the seeds.
Cut the fruits into small pieces, add granulated sugar, mix and leave for several hours to release the juice.
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.
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.
Place the resulting puree on the stove again, bring to a boil, keep on low heat for 5-10 minutes, stirring, remove from the stove.
Pour into sterile containers and roll up or screw on the lids tightly. Place the workpieces upside down, wrap warm blanket and let 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 a very tasty dessert, but also a universal one. 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!

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Crispy toast with plum jam for breakfast. What could be more pleasant? The jelly-like mass does not flow and has the taste and aroma of fresh fruit. The consistency is homogeneous or with small boiled pieces. The color varies from sunny golden to dark chocolate, depending on the type of fruit. Prepare delicious thick jam making plums for the winter will not be difficult even for beginners in this matter.

What's good about plum jam?

Plum tree is different high yield: from 20 to 70 kg per season. To preserve the fruits for the winter, they are frozen, dried, and compotes, preserves and jams are made according to various recipes.

In frozen fruits, vitamins remain in maximum quantities. But it is more convenient to use jam as a filling for baked goods; it is thick and does not leak. For the same reason, jam is preferable to preserves; it holds its shape well and does not slip off pies and cakes.

Plums contain enough pectin to make jam from these fruits thick without the addition of gelatin or agar-agar.

How to make plum jam

This dessert is cooked in a wide, low container without a lid (basin). First over medium heat, then when it boils, over low heat. Be sure to stir frequently with a wooden spatula to prevent it from burning.

The longer you cook, the more liquid will evaporate and the jam will become thicker. But no more than 20-30 minutes, otherwise the color of the finished product will become dark, the aroma will be weak, and most of the vitamins will be destroyed.

If foam appears during the cooking process, it should be skimmed off.

The amount of sugar depends on the sweetness of the fruit. If the plums are sour, then take 1 kg of sugar per 1 kg. If they are sweet without sourness, then 1.5-2 times less sugar is added than plums.

At classical way When making jam, plums are first boiled until soft in a small amount of water, then covered with sugar and boiled until tender.
A simple cooking method involves mixing the fruits with sugar and boiling them. The boiling step in water is skipped.

To achieve a uniform consistency, the fruits are crushed with a blender or scrolled through a meat grinder. If you want jam without pieces of peel, then rub it through a sieve, but this is a very labor-intensive process.

The jam is ready if:

the cooled drop does not spread on the plate;
flows from the spoon in a wide, not thin stream.

If you don’t want to keep an eye on the cooking, a multicooker will come to the rescue. The crushed fruits are placed in a bowl, covered with sugar, and cooked for 30-40 minutes. That's all! You can use the “stewing”, “cooking”, “milk porridge” modes.

If you have a bread machine at home, you can prepare dessert in it in the “jam” or “jam” mode. The fruits do not need to be crushed; they will be crushed during the cooking process with a mixing spatula.

The jars in which we will seal the jam must be thoroughly washed with baking soda and sterilized (with steam, in the oven or in the microwave). Boil the lids before rolling.

Pour the finished jam hot. Leave the jars on the table until they cool, then put them in a cool place.

Additional Ingredients

Plums go well with apples, the jam acquires a delicate apple aroma and a thicker consistency.
Oranges will add a fresh citrus aroma and taste to plum dessert.
Butter is added to create a buttercream flavor.
Chocolate will make plum jam unusual and appetizing.
Citric acid will add sourness and extend the shelf life of the product.

If desired, cloves, cinnamon, ginger, vanilla are added to the plum jam. walnuts, almonds.

To guarantee a jelly mass, gelatin or pectin is added.

What fruits are suitable

For jam, plums need to be ripe or slightly unripe - they contain a lot of pectin. There is less of it in overripe fruits, and the dessert will turn out liquid.
Crushed plums will go into jam, but rotten and moldy plums should be removed.
The seeds are removed from the fruits using a knife or by hand if the fruits are soft. It is better to wear gloves, dark varieties can stain the skin of your hands.
If you want to make a plum dessert without the peel, remove it. The peel is easier to remove if the fruit is heated in the microwave until softened.

Subtleties and tricks of making delicious, thick plum jam

You need to weigh the fruit after removing the seeds.
If you do not add water to the jam, the cooking time will be shorter and more vitamins will be retained.
It is best to cook jam in a wide, shallow container, such as a basin. Enameled or stainless steel.
To make the jam thicken well, it is recommended to add sugar to the fruits, boiled until soft. To ensure that the plums are well boiled without water, they can be finely chopped or crushed in a blender.
The temperature of the finished jam is 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired level, cook the dessert for another 10 minutes, then pour into jars.
It is better to take jars with a volume of 0.5-1 liters. Be sure to rinse and sterilize both them and the lids well.

How to store plum jam

This product keeps well in cool dark place. For example, in the basement or refrigerator.
Storage is allowed at room temperature provided that the sun's rays do not fall on it.
The jam will keep for 1-2 years if poured into clean, sterilized jars and sealed tightly.

Plum jam recipes

Delicious, thick jam can be made from any type of plum: yellow, red, black. But in each case there are subtleties of the recipe, nuances of preparation.

Video: thick plum jam for the winter

An easy recipe for making thick, delicious plum jam.

To prepare it, you will need:

plums and sugar - 2 kilograms each;
a bag of pectin or any thickener based on it - optional.

How to cook:

Wash the plums and remove the pits.
Place in a container where you will make the jam. Add sugar.
Leave for several hours, maybe overnight, so that the plum gives juice. You can skip this step, but then you will need to cook the jam on the lowest heat and stir continuously so as not to burn.
Place the plum and sugar on the fire. To medium if enough juice has been released, or to smallest if you skipped this step.
Cook for 20 minutes after boiling. Skim off the foam.
Turn off, wait 5 minutes for the residual boil to stop, grind with an immersion blender.
Turn on the heat, bring to a boil and:
- cook for another 10-20 minutes: the longer you cook, the thicker the jam will be, or
- add pectin, stirring it well, and cook for no more than 3 minutes (otherwise the gelling properties of the thickener will be destroyed), 1-2 minutes is enough.
Turn off, immediately, while hot, pour into sterilized jars, seal.

You will learn all the details and tricks of making jam according to this recipe by watching the video:

Red plum jam

The recipe is very simple.

To prepare a beautiful scarlet dessert you will need:

plums (pitted) – 1 kg;
sugar – 1.5 kg.

Preparation:

Grind the fruits with a blender (or meat grinder).
Combine with sugar.
Cook over medium heat until thickened.

Yellow plum jam with orange

For a fragrant dessert with a citrus taste you need to take:

plums – 1 kg;
sugar – 1.5 kg;
water – half a glass;
half an orange.

How to cook:

Boil syrup from water and sugar.
Pour it over the prepared plums.
After boiling, cook for 20 minutes.
Grind the boiled fruits in a blender.
Add grated zest and squeezed orange juice.
Cook for another 15 minutes.

Prune jam with cinnamon

The dessert according to this recipe turns out to be a noble dark color with a pleasant spicy aroma.

For it you will need:

prunes and sugar – 1 kg each;
lemon juice – 3 tbsp;
cloves – 3 pcs.;
cinnamon - half a teaspoon.

Preparation:

Sprinkle the crushed fruits with sugar, mix and bring to a boil.
Add the remaining ingredients and stir.
Cook over low heat for about an hour.

Plum jam with butter

Products:

plums – 1 kg;
sugar – 0.5 kg;
butter – 50 g;
vanillin - on the tip of a knife.

How to make jam:

Grind the fruits with a blender.
Boil over low heat for 30 minutes, remembering to stir.
Add sugar, cook for another 20 minutes.
Add oil and vanilla.
Cook for another 10 minutes.

Video: apple jam and plums in a slow cooker

A multicooker makes it much easier to prepare many dishes, including plum jam. Watch the video on how to make delicious and thick apple-plum jam in a slow cooker. The recipe is very simple.

Making delicious plum jam is not difficult, and modern technology makes the preparation process even easier. Additional components will give the dessert new shades of taste and aroma.

To prepare jam, it is better to use ripe, juicy fruits. Even overripe and slightly bruised plums will do, but without any signs of spoilage. The fruits must be thoroughly washed and shaken off droplets of water. Then cut each plum in half and remove the pit.

The prepared fruits need to be transferred to a saucepan. You should also pour 1-1.5 cups there. cold water. The pan must be placed on low heat and covered with a lid. The plum should be stewed, release its juice and become soft. This, depending on the variety and degree of ripeness of the fruit, may take from 15 to 30 minutes.

Softened plums must be pureed. You can pass them through a meat grinder or grind them in a blender. The finished fruit puree should be strained.

To do this, place a sieve over the pan and rub the plum mass through the sieve with a wooden spoon. The pulp should separate from the skins and fibers.

Then you need to pour granulated sugar into the puree. The more sugar there is in the jam, the thicker it will be. For cooking you need to choose a wide pan. In this case, moisture evaporation will occur more intensely, and the heat treatment time will be shorter.

The jam should be cooked over low heat. To prevent it from burning, it must be stirred frequently with a wooden spoon. The volume of the finished jam is almost half the size of the original puree. A well-boiled mixture quickly hardens if you drop it onto a cold plate.

The finished plum jam must be placed in sterile jars and closed with lids. It does not require sterilization and is perfectly stored at room temperature.

The most important ingredient for this jam is, of course, plums, so they should be ripe, but preferably not wrinkled or crushed. Therefore, before you start cooking plum jam, carefully inspect your plums for bruises and the presence of worms and other living creatures. Just a couple of spoiled plums can ruin all the work involved in making this jam. We want to get a fragrant delicacy that will remind us of summer, and not throw everything in the trash. As a rule, I use Hungarian plum varieties for jam, but you can use any variety that you like.

You can also use any chocolate - milk or bitter - no fundamental difference. I took both. I haven’t tried it with white. But I still like it better with dark chocolate with a cocoa content of 72%.

I thoroughly wash the plums for jam, remove the seeds and cut them into pieces of any size.
I don’t remove the skin; it boils and completely dissolves in the plum mass.

Place the plums in a saucepan (preferably with a thick bottom), cover them with sugar and add spices.
Any spices are suitable: cinnamon, nutmeg, ground cloves, ginger or cardamom. You can use a stick rather than ground cinnamon - then simply remove it from the saucepan.

This amount of sugar is more than enough for me, but if you have a sweet tooth, you can safely double the amount of sugar. You can use brown sugar instead of white, it will turn out even tastier and more aromatic.

If the plums are not very juicy, then you can add water - about 0.5-1 cup (200 ml).

I put the saucepan on the fire and wait for my mixture to boil. Reduce the heat and leave to simmer for 20 minutes. Then I turn off the heat and leave for about an hour and a half so that the mass becomes thicker. You can, of course, boil it longer (about an hour, stirring constantly), but I prefer to turn it off and wait.
Now I turn the plums into puree using a blender.

I break the chocolate into pieces.

I return the saucepan to the heat, add the chocolate pieces and wait until they melt. This takes approximately 5-7 minutes.