How to make jam plums: 10 recipes

Plum jam is widely popular at harvest time. Each housewife tries to stock up on fruit for a long time. This is not surprising, since the plum contains a lot of useful enzymes. Thanks to regular consumption, the vascular system is strengthened, the activity of the gastrointestinal tract and the heart is improved, and blood pressure is stabilized. Plum removes excess salt from the body, fights anemia, improves mood. Consider the most popular recipes treats.

Plum jam: cooking details

1. If the plum has a hard peel, send the fruit to a stewpan and spend a two-minute blanching. Next, place the fruit in ice water.Such a course will prevent cracking of the fruit during the heat treatment process.
2. Choose the right raw materials for cooking delicacies. The best are considered varieties in which the pulp is easily separated from the stone, as a result of which the latter is quickly removed.
3. If you make a treat from small copies, leave them uncut. To preserve the shape of the fruit, send them for 3-5 minutes in a solution of soda, then rinse.
4. Whole plums should not have wormholes, bruises or cracks. For better impregnation, pierce each fruit with a toothpick. So the syrup will quickly penetrate into the cavity and sweeten the pulp.
5. If jam is prepared from the halves of plums, remove the stem and inspect the inside of the fruit. If necessary, scrape the black spots from the bone with a knife.

Plum Jam: A Classic Recipe

• granulated sugar - 1.1 kg.
• plum - 1.2 kg.
• Table water - 120 ml.

1. Choose moderately ripe fruit, plum should not be overripe. Throw the raw material into the sink, rinse well, remove whitish plaque. Carefully cut the plum into 2 pieces, remove the bone. Rinse the pulp again.
2. Take a pan for boiling, throw in the fruit, sprinkle with sugar and stir. Add water, send heat-resistant container to the stove and cook until boiling. Stir constantly to dissolve sugar.
3. When this happens, turn off the burner, insist delicacy 3 hours. During this time, the fruit will allocate juice. Next, repeat the heat treatment for 7 minutes.
4. After this period, remove the container from the heat, insist 8 hours. In conclusion, bring the composition to a boil, cook 10 minutes after the start of boiling. Cool again, pour into banks and seal with tin.

Plum jam in the oven

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

1. Wash the plums under the tap, let the liquid drain, then wipe each fruit with a towel. Make sure there is no whitening plaque. Slice up the pieces, pull out the bones.
2. Prepare a clean and dry baking sheet, place the drain in it with the cut up. Fill the contents with water, sprinkle with sugar. Send a baking tray in an unheated oven, set the temperature to 190-200 degrees.
3. Tomit the berry for half an hour, stir it occasionally.During this time, the plum will empty the juice in which the sugar will dissolve. Pour the prepared composition into sterilized containers or serve to the table after cooling.

Plum jam in a slow cooker

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

1. First, sort out the fruit, excluding all wormy, green, crushed. Rinse, put in a colander and let the water drain. When the plum is dry, cut it in half, remove the bones.
2. Fill the multicooker bowl with 60 ml. water, send the fruit inside. Turn on the grill function for 7 minutes. Cover with a lid, wait for the program to complete.
3. During this time, the drain will soften. Now grind the ingredients into a mashed potatoes using a blender or a sieve.
4. Rinse the ginger, brush it, rub it. Stir in the plums. Add sugar. Turn on the “steam boiling” function, cook in a closed slow cooker for a third of an hour.
5. When the contents begin to boil, remove the foam and open the dishes. Constantly stir the components, waiting for the timer to turn off. Next, sterilize the container, pack the treats in warm containers.

Frozen plum jam with raisins

• hazelnut or walnut - 225-230 gr.
• freshly ground cinnamon - 3 pinch
• fresh-frozen plum - 1.1 kg.
• granulated sugar - 940 gr.
• Large seedless raisins - 100 gr.

1. Defrost the sink without using a microwave or hot water. Rinse the berries under the tap, eliminate the bones. Wash the raisins, soak them in warm water for 25 minutes, then drain the liquid.
2. Now fry the walnut (hazelnut) in a dry skillet without oil, the heat treatment lasts 7-8 minutes. Cool, peel. Combine sugar, raisins and plums in one basin, sprinkle with cinnamon.
3. Put the contents to cook, wait for the particles to dissolve. When the syrup is smooth, add crushed nuts. Prepare a treat after boiling for 8 minutes.
4. Be sure to get rid of the foam. After the allotted time, remove the treat from the heat, insist 7 hours. Spend a second heat treatment, then cool the jam directly in the pan. Taste it.

Jam of plums with stones

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

1. To make a delicacy with this recipe, choose a small plum. Sort, excluding all bad instances.Wash under a tap, let dry.
2. Now start blanching. Pour plain water into a saucepan and bring to a boil. Portioned plums in a strainer, hold over steam for 3-5 minutes.
3. After heat treatment, immediately send the fruit in cold water. Pierce the raw material with toothpicks, making 4-5 holes.
4. Cook the dishes for cooking treats. Pour 400 ml into it. drinking water and add sugar. Tomit the contents to dissolve the granules at low power, constantly stir.
5. When the sugar has dissolved, place whole plums on a sweet base and let them stand for 6 hours to soak. If the plum is very shallow, immediately begin cooking.
6. Put the enameled saucepan with the contents on the hob, cook for a third of an hour. Constantly make sure that the composition is not boiling too intense. Do not forget to remove the foam.
7. After the heat treatment, let the treat stand for 7-8 hours. Re-stew for 20 minutes, then let the treat cool. The last time the heat treatment lasts half an hour.
8. Next, allow the jam to reach room temperature, packaged in dry clean jars. Carry out packing with parchment or capron, store in the cold.

Cocoa Plum Jam

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

1. For the preparation of delicacies for this recipe are suitable elastic moderately ripe specimens. Rinse them well to eliminate plaque. Leave to dry on towels, then cut and exclude the bone.
2. Powder plums with sugar, keep the day. During this time, the fruit will make juice. After the time, sprinkle the composition with vanilla and cocoa powder, mix to exclude lumps.
3. Move the raw material to the enamel basin. Cook on power between the minimum and average 35-45 minutes. Stir constantly, remove the foam. Prepare a container for spinning, pour the finished treat.

Plum jam with nuts and lemon

• walnut (almond, walnut or hazelnut) - 225 gr.
• soda - 6 gr.
• Table water - 0.8 l.
• lemon - 1 pc.
• plum - 1 kg.
• vanillin - 8 gr.
• granulated sugar - 950 gr.

1. First, do the sorting and rinsing drain. Then dry the fruit, prepare a solution of plain water and soda. Put the fruit in it, hold for 3 minutes.
2. Drain soda fluid, rinse drain well.Let it dry on a sieve or towels. Remove the stone without cutting the fruit into 2 parts. You can use a skewer or a pencil.
3. Fry whole peeled nuts in a skillet without adding oil. After 7 minutes cool, thrust into a whole plum in 1 copy. Separately, combine table water and sugar, boil a sweet base.
4. Allow the syrup to cool, then send the stuffed plum to it. Set the hob to a minimum, cook the jam in the syrup for 15-20 minutes. Stir gently to prevent the nuts from falling out.
5. After a specified period of time, add squeezed and filtered lemon juice, vanilla into jam. Cook another third of the hour before signs of density.
6. After cooking, remove the contents from the heat, cover the dish with a towel, leave for 2-3 hours. Then pack in sterile jars, carry out packing with nylon or parchment.

Plum jam with apple

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

1. Rinse plum well, cut into equal sections to remove the bone. Rinse the apple, do not remove the skin, cut out the middle.Chop up with orange slices, mix with plums.
2. Put all the fruits in a basin covered with enamel. Add ½ volume of granulated sugar. Combine the rest with table water and boil the syrup.
3. Pour sweet boiling base plum with apple, mix. Let stand for 2 hours, then boil the composition for 8 minutes. Constantly stir the contents and remove the foam.
4. Turn off the heat, allow the treat to cool for 6 hours. Repeat heat treatment, increasing the time to 12 minutes. Cool again.
5. Now you need to jam the jam for the third time, adding citric acid. Hot delicacy is packaged in perfectly clean cans and immediately corked with tin. After cooling down, remove the treat in the cold.

Plum jam with wine and almonds

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

1. Prepare the plum for further manipulations (washing, drying, removing bones). Place the fruit in an enamel bowl and sprinkle with sugar. Let the mass stand for 11 hours.
2. After the allotted time pour in the wine, add the crushed cardamom with cinnamon. Put the container on the burner, cook on low heat until thickening. Do not forget to remove the foam and interfere with the composition.
3. Approximately 10 minutes before the completion of the stewing process, add almonds roasted on a dry skillet. Pour the hot mass into clean containers, carry out capping.

Plum Jam with Orange

• sugar sand - 550 gr.
• sweet and sour apple - 150 gr.
• Orange - 150 gr.
• plum (preferably yellow) - 600 gr.
• Whole cinnamon - 1 pod

1. Wash the plum, divide it into equal parts to make it easier to remove the stone. You can chop the fruit into slices, it all depends on personal preferences. Sprinkle with sugar (300 gr.) And mix.
2. Rinse the citrus, remove the "ass", together with the peel chop the fruit dolechkami. Exclude bones, place the oranges on top of the plums. Add another 150 gr. Sahara.
3. Now prepare the apples, they need to be washed, freed from the middle and chopped with the peel. Add to the previous composition, season with sugar.
4. Turn on the fire for a minimum, cook the fruit for 1.5 hours. Stir to avoid burning.Now let the treat cool, repeat the hour and a half. Cool again.
5. Spoon the mass in clean jars. Packing is carried out with parchment paper or capron caps. Keep in the cold without access to sunlight.

Take a closer look at popular recipes with citrus fruits, apples, cocoa powder, ground cinnamon, and vanilla. Jam of plums is prepared in 2-3 stages. After each heat treatment, it is necessary to let the treat cool, then send again to languish. Thus, the fruit is uniformly soaked with syrup and will not fall apart.

Video: how to make jam from plums