Having prepared the seedless plum jam for the winter, you will provide yourself with a great dessert for tea or the perfect filling for pies. The delicacy always succeeds aromatic, thick in texture and harmonious in taste, which, if desired, can be diversified using the proven ideas of experienced chefs.
How to cook plum jam for the winter?
Preparing seedless plum jam is elementary and does not require special culinary skills. A few simple recommendations that you need to adhere to in the process of implementing recipes will help you cook the delicacy correctly and tasty.
- The preparation of jam from plums begins with the preparation of the base product. High-quality fruits are selected, washed, dried.
- Each berry is divided into halves by hand or with a knife and the stone is removed.
- To obtain a homogeneous texture of the delicacy, the prepared plum mass can be preliminarily passed through a meat grinder or chopped in another convenient way.
- The resulting mashed potatoes or halves are supplemented with sugar and, if provided by the recipe, other fruits and other additives, they are allowed to stand for a while, after which they are boiled for a certain time.
- The finished pitted plum jam is sealed for the winter in sterile jars, which are turned upside down and insulated until they cool completely.
Plum jam at home - a simple recipe
The simplest, time-tested and most affordable way to get the delicacy of the correct texture is to cook jam from the plums through a meat grinder. The use of ripe and aromatic fruits will provide an ideal sweet taste, which, thanks to the acidity contained in the fruits, will be balanced and harmonious.
Ingredients:
- plums - 1.5 kg;
- granulated sugar - 1.5 kg.
Preparation
- Washed and dried plums get rid of pits.
- Twist the resulting plum base through a meat grinder.
- Combine the resulting puree with sugar in an enamel container, mix.
- After 15 minutes, place the dish on the stove and cook the contents, stirring, for 45 minutes.
- Roll the seedless plum jam for the winter in sterilized jars, wrap it warmly until it cools completely.
Jam from plums and apples for the winter
Apple-plum jam turns out to be no less tasty and rich. The proportions of the basic components can be changed at your discretion, each time getting a new, but always excellent result. It is also allowed to vary the amount of sugar, choosing the ideal balance of acidity and sweetness in the preparation.
Ingredients:
- plums - 1 kg;
- apples - 700 g;
- granulated sugar - 800 g
Preparation
- The plums are washed and pitted.
- Peel washed apples, cut them into slices, while removing the core with seeds.
- Mix plum and apple mass and leave for an hour.
- Place the fruity sweet mass on the stove, simmer for 15 minutes, stirring occasionally.
- Punch the contents of the container with an immersion blender, after which it is boiled for another 30 minutes.
- Seal the seedless plum jam and apples for the winter with boiled lids in sterile jars, wrap it up.
Jam from yellow plums for the winter
The delicacy prepared according to the following recipe will delight you not only with its excellent taste and incredible fragrance. In this case, yellow plums are used as the base component, which will allow you to enjoy the bright sunny color of the finished sweets. To reduce the cooking time in half without sacrificing the thickness of the workpiece, you can add a package of a gelling component for jam to the container.
Ingredients:
- plums - 1 kg;
- granulated sugar - 700 g.
Preparation
- Pits are removed from the plums, if desired, the pulp is chopped and mixed with sugar.
- Place the container on the stove and cook over moderate heat, stirring for 1 hour.
- They are sealed in sterile vessels, wrapped.
Pear and plum jam
Plum jam will turn out to be unique in its characteristics if you cook it with the addition of pears. The latter will give the delicacy a special aroma, new flavoring, incomparable notes. If you want to feel fruit slices when eating sweets, you can leave plums and pears or one of the components in pieces without chopping them in a meat grinder.
Ingredients:
- plums - 1 kg;
- pears - 1 kg;
- granulated sugar - 1.8 kg.
Preparation
- Prepared pear and plum pulp is crushed using a meat grinder.
- Mix the mass with sugar and boil at a quiet boil, stirring for 45 minutes.
- Roll the treat into jars, insulate until it cools.
Chocolate plum jam
The implementation of bold culinary decisions in practice often leads to the emergence of new extraordinary recipes that immediately become popular and have genuine success among a wide audience of consumers. One of such successful experiments has become.
Ingredients:
- plums - 1 kg;
- cocoa - 3-5 tbsp. spoons;
- granulated sugar - 1 kg.
Preparation
- The bones are removed from the plums, and the pulp is passed through a meat grinder.
- Cocoa is mixed with sugar, after which the mixture is poured into the plum mass, stirred.
- Cook plum jam with cocoa for 45 minutes.
- The delicacy is packaged in sterile containers, sealed.
Sugar-free plum jam
Plum jam for the winter can be cooked without adding granulated sugar. Such a preparation will save money and is suitable for inclusion in the menu of diabetics. To implement the idea, it is important to use sweet varieties of plums, which should also be extremely ripe and soft. For storage at room conditions, filled cans must be sterilized for 15 minutes.
Ingredients:
- plums - 2 kg;
- water - 1.5 cups.
Preparation
- Plums get rid of pits, fill with water.
- Place the container on the stove and boil the contents, stirring, until the volume is halved.
- The jam is laid out in sterile jars, sealed, wrapped until it cools, and then stored in the cold.
How to cook plum jam for pie?
Not every prepared plum is suitable for baking. Liquid versions are unsuitable for the implementation of such an undertaking, since they do not always keep their shape and simply spread. This recipe will help you stock up on the correct texture base, which will be the perfect filling in pies.
Ingredients:
- plums - 1 kg;
- granulated sugar - 0.5-1 kg.
Preparation
- Plums get rid of seeds, placed in a saucepan, on the bottom of which very little water is poured.
- Simmer the mass with stirring for 30 minutes, after which it is rubbed through a sieve.
- Mix the resulting homogeneous puree with sugar and boil, often stirring, for 45 minutes.
- Cork the thick jam from the drain into clean, dry, sterilized jars, insulate until it cools.
Plum jam in the oven
Plum Jam is a recipe that can be played in the oven. This method of making sweets eliminates the need for frequent stirring of the berry mass, which is effectively evaporated to the desired density. The finished delicacy takes on the taste of prunes and turns out to be incredibly tasty.
Ingredients:
- plums - 1 kg;
- water - 50 ml;
- granulated sugar - 500-700 g.
Preparation
- High-quality plum fruits are selected, rinsed and allowed to dry.
- Pour water into a suitable container and lay out the pitted and finely chopped plums.
- The bones are not thrown away, but placed in a gauze or cloth white bag.
- The plum mass is evaporated at 150 degrees for 3 hours.
- Add granulated sugar, a bag of bones and prepare the treat for another 1 hour, stirring occasionally.
- The pouch with seeds is removed and discarded, and the jam is sealed in sterilized dry jars.
Jam from plums in a slow cooker
Cooked plum is tasty, thick and rich. In this case, you do not have to worry that the delicacy will burn during the heat treatment. The device provides uniform heating of the plum mass without adding water, its high-quality boiling and the acquisition of the desired texture.
Fruits and berries
Description
Pitted Plum Jam will be a thick and transparent fruit mass, which will not only provide you with all the vitamins you need in winter, but will also allow you to enjoy the delicate summer taste of plums even in winter. Such a blank is perfect for making various homemade cakes with it, or simply spreading sweetness on a piece of bread for tea. If you follow all the instructions from the step-by-step photo of the recipe, which is presented below, then you will definitely be able to prepare such winter preservation even the first time.
Plum is rich in pectin substances, which in turn are not only responsible for the thickness of the jam, but also for removing heavy metals from the body. Needless to say, any fruits and berries contain a large amount of vitamins, and they, in turn, support the immune system in good shape. If you always have a stock of such plum jam in your pantry, then you definitely won't be afraid of colds in winter. Already someone who, and children from the prospects of such treatment will definitely be delighted. Plums are those fruits that tolerate heat treatment very well, which has a very good effect on the taste and smell of the finished jam. In this case, you have two options for making homemade jam from plums according to this simple recipe: to make it look like jam or interspersed with pieces of fruit. Do not worry, the taste of the workpiece does not depend on this choice.
Let's get down to making a delicious and tender jam from pitted plums at home for the winter as soon as possible!
Ingredients
Steps
We will prepare on the working surface of the table all the ingredients we need for making such a jam. Be very careful when choosing plums: we need only the ripe blue varieties, in which the stone easily lags behind the pulp... Only such plums make an amber transparent jam.
Thoroughly rinse the collected or purchased fruits in cold water, rid them of the stalks, if any, divide them in half and remove the seeds. Put the halves of the plums in a separate bowl, where they dry slightly from moisture.
To create this classic plum jam, the first step is to prepare the sugar syrup separately. It is really simple to prepare: cold water is poured into an enamel saucepan or stewpan, the amount of which is indicated in the ingredients, all the prepared sugar is poured there, the ingredients in the pan are mixed until smooth and brought to a boil. The syrup is cooked until all the sugar is completely dissolved as shown in the photo, this can take from 5 to 10 minutes after boiling.
Put the prepared plum halves into a saucepan when all the sugar crystals have completely dissolved. Cook the halves of the plums until softened and saturated with sweetness for 15-20 minutes. Please note that the cooking time directly depends on how ripe you have purchased the plums. When the plums have softened enough, gently pour the contents of the saucepan into a food processor and chop until puree. You can also puree with a regular hand pusher, although this will take longer. We return the already chopped mass to the pan and cook the jam for 60 minutes over low heat after boiling again.
As you noticed, we do not remove skins from plums, because they are rich in vitamins, but if you wish, you can do it.
It is better to choose small jars for storing such a blank and sterilize them in advance together with lids in the oven or microwave. It is necessary to pour even hot plum jam into warm jars, and then immediately roll them up with lids. Preservation should be left in the kitchen under a blanket until it cools completely and only after that it should be removed to the pantry or cellar.
Homemade seedless plum jam for the winter is ready!
Bon Appetit!
It is impossible to keep fresh fruits and vegetables for the whole winter, therefore such wonderful methods of harvesting as canning have been invented. One of the favorite treats for children and adults is jam. It is tasty and aromatic in itself, an ideal dessert for tea, and in addition, it is used as a filling for pies and pies. Each housewife has her own methods and secrets of canning and harvesting. For readers who are planning to prepare themselves seedless jam, a simple recipe with plums on the pages of the site "Popular about health". Choose and please your loved ones with a sweet treat!
In horticulture, there are up to four dozen varieties of plums. Of course, each of them has a different taste and aroma, which means that the jam will turn out differently in each case. In any case, plum has a lot of useful properties. One of them is bowel cleansing with regular constipation, help with anemia. Plum jam effectively removes salts from the body, contains a lot of potassium, which is useful for the heart and blood vessels.
A simple recipe for jam for the winter
For a high-quality and tasty jam, you need to carefully select the plums. Remove spoiled fruits, because even one accidentally caught in the pan can spoil the taste. This simple jam is pitted, which means the fruit needs to be washed and peeled.
For the recipe you will need:
1.5 kg of ripe plums;
- 900 grams of sugar;
- 200 grams of water.
Pour the peeled fruits with cold water, put the pan on the fire and bring to a boil. Then cook, stirring regularly, until the fruits are very soft and boiled. This process takes approximately 20-25 minutes.
Next, the fruit will need to be grated, for this you need a sieve. Grind the fruits thoroughly, cover them with sugar, mix well. The result should be a transparent, viscous consistency of a beautiful amber shade.
Put the mass on the fire again. Be sure to stir the jam while cooking, otherwise it will burn and acquire an unpleasant smell and taste. Cook for about half an hour, then pour into prepared sterile jars. Roll up the lids, turn over and leave wrapped for 24 hours until they cool completely.
From the proposed number of products, you can get 2 half-liter jars of jam.
Pitted plum jam with chocolate
This recipe as a whole takes about an hour, and this amount of ingredients will make about 3.5 liters of the finished product.
For 2 kg of plums, you need 1.8 kg of sugar and a bar of dark chocolate 100 grams. The result is not an ordinary jam, but an amazingly delicious fruit and chocolate dessert of the most delicate consistency. This is a delicious tea delicacy, as well as an interesting filling for homemade buns, buns, pies and rolls.
We start cooking with the fact that we wash the plums, peel them. It doesn't matter which variety is used, but Vengerka produces a darker consistency, while Renclaude produces a lighter texture. Cover the halves of the fruit with sugar, leave for 2.5 hours until the juice separates.
Put the pan on low heat, cook covered for 15-20 minutes. At this time, you can prepare the chocolate. Break the tiles into pieces, send them to the plum mass, wait until completely dissolved (about 40 minutes). After that, beat the whole mass with a blender until a homogeneous consistency, send again to low heat. simmer the jam for about 30 minutes, stirring continuously, so as not to burn.
Pour the thick fragrant mass into sterile jars, roll up under metal lids for long-term storage. Turn the container upside down with the lids and let cool completely. After a day, remove to a cool place.
Pitted Plum Jam with Apples
Adding apples to the recipe allows for a denser consistency. For this you will need:
1.5 kg plums;
- 0.8 kg of apples;
- 800 grams of sugar.
Blanch the peeled plums over low heat for 30-40 minutes. Peel the apples, cut into pieces. Put the wedges in a saucepan, add about 2-3 cm of water, bring to a boil and cook for 15 minutes. When the fruits are soft, rub them through a sieve to make a puree.
When apples and plums are grated into a homogeneous mass, they need to be mixed, put on a minimum heat on the stove. Add sugar and cook for 30-40 minutes. Do not forget to stir the whole mass so as not to burn.
Pour the jam straight from the fire into previously sterilized jars. Roll up the lids, turn over and cool. The finished blockage can be stored all winter, serving the treat to the table and using it as fillings for baking.
In addition to apples, plums go well with quince, pear, thorns and blackberries. Experiment and surprise your family and friends with unusual treats!
It turns out that boiled plum jam retains all the nutrients and vitamins along with fresh fruits. Fresh cream from the garden is difficult to preserve unless it is frozen whole, so jam is ideal. After all, what could be more pleasant - to open a jar with such a dessert in addition to strong tea in cold winter.
In order for the cooking process to be not so long, ripe sweet plums are selected. Often such fruits have a fleshy and juicy flesh. Crumpled or bursting cream is also acceptable.
If you want to saturate the jam with vitamin A, then it is best to use yellow cream. Blue fruits are rich in vitamin R. The variety is not important, the main thing is that the pulp of the plum is sweet, juicy and soft - these are the main requirements.
It is worth knowing: to achieve sourness, housewives add citric acid to the jam.
Preparing drains
The color of the plum is not important - you can, in addition to blue, take white or yellow jam for making jam. An obligatory step is to clean the drains from dirt and dust. Then you can remove the seeds from them or leave the fruits whole. They are boiled to a thick puree-like state with the addition of granulated sugar. Due to the high content of pectin, plums have a gelling property - this helps the jam to thicken.
Plum jam recipes at home
A few simple options will help you prepare a delicious treat, even for those who do it for the first time. Experienced hostesses can learn some valuable tips and unusual new ways to cook plums.
For each option for cooking jam, the amount of sugar and the drain will be the same. The proportions for all recipes will be as follows: for 1 kilogram of plums of any color and grade, 800 grams of granulated sugar. Only the cooking methods and additional ingredients will differ.
A simple recipe for the winter
Such a fragrant and juicy delicacy is prepared quickly, in terms of the amount of time it will take only a couple of hours.
It is advisable to include 200 milliliters of water in the list of necessary products.
Making plum jam step by step:
- In a thick-walled saucepan, mix sugar and water and heat the liquid.
- Sort the plums and remove the seeds. Add to boiling water and cook for half an hour.
- The boiled fruits in sugar can be ground through a meat grinder or using a hand blender.
- Pour the puree into a saucepan and boil again, cook for 5 minutes.
- Pour into prepared jars. Roll up.
"Five minutes"
It turns out that in 5 minutes you can make a full-fledged tasty jam! The recipe is no different from the more scrupulous and lengthy cooking methods. In addition to the main ingredients, the recipe requires one glass of water.
Preparation:
- Plums must be prepared in advance - they must be pitted.
- Pour the fruits into an aluminum bowl and sprinkle with sugar. For speedy cooking, you can knead them with a crush.
- Put on fire and bring to a boil. Boil for 5 minutes.
- The finished delicacy can be additionally grinded with a blender or sent directly to sterile jars.
In a multicooker
If there is no time to stand at the stove, then you can cook jam in a slow cooker. According to this recipe, practically nothing needs to be done, just prepare fruits, sugar, two cinnamon sticks and a glass of water.
- Put the halves of the cream in a multicooker bowl, sprinkle them with sugar.
- Set the "Extinguishing" mode. Usually it is half an hour in time.
- Open the bowl lid to let the steam out, add cinnamon to the plums. Put them out for 5 minutes.
- Then the fruits can be crushed into a puree mass or poured into jars directly from the multicooker.
In the oven
A fun cooking method that many will love. After all, if you boil plums in the oven, they will have a dense and viscous consistency. The sugar syrup will pull the fruits together to make a delicious jam. As additional products, you can add the juice of one lemon, one cinnamon stick and two star anise stars.
Cooking method:
- Place the prepared halves of pitted plums in a heat-resistant container.
- Mix sugar with lemon juice and spices. Season with this plum syrup.
- The oven should be preheated to 180 degrees. Place the fruit pan in it for 20 minutes.
- Then the temperature should be lowered to 150 degrees and the jam should be cooked for 60 minutes.
- The finished product can be crushed to a mushy state with a blender or rolled up immediately in jars.
Seedless
Jam tastes perfect if it is pitted. It is with this cooking option that a homogeneous soft mass is obtained, which you can eat and not be afraid to accidentally choke.
With bones
This method is similar to the "Seedless" recipe, the only thing is that the fruits must remain whole. The amount of ingredients is the same, but when cooking, you can add 1 glass of water so that the jam does not burn. Boiled plums in sugar syrup will give a thick consistency. The seeds give the jam a slightly spicy flavor - this is the advantage of this method. Such a delicacy will receive positive reviews among real gourmets.
Sugarless
An ideal recipe for those who keep their figure in shape, for diabetics or simply for those who follow a healthy diet. For such a recipe, only one product is needed - ripe juicy plums.
Cooking method:
- It is advisable to peel the fruits. Put them in a deep saucepan and put on fire.
- Simmer the cream over low heat for 1.5 hours, stirring frequently with a wooden spatula.
- Remove the jam from the heat and let it brew for one night. Then boil again and boil for 5 minutes.
- Distribute thick jam in jars, roll up.
Storing jam from plums
If the jam was closed in sterile jars, then its shelf life is 2 years. It will be stored in a metal container for a period of time - 1 year.