How to cook pitted plum jam. Plum jam at home - a simple recipe

Gardeners have several dozen varieties of plums, each of which differs in taste and shape. However, regardless of the variety of plum has useful properties, which is why hostesses use this fruit for cooking: jam, compotes, jam and marmalade. Plum harvesting will delight you in winter and will become especially useful to people who suffer from anemia and constipation. Due to the high content of potassium, plum pulp helps to remove salts from the body. Due fast food jam harvested for the winter from plums, will retain the maximum of useful substances. Following simple recommendations, you can cook pitted plum jam in a short period of time.

How to make pitted plum jam

The recipe for making jam is simple, first we need to take and rinse the previously sorted plum under running water.

We separate the washed plum from the seeds, so it is better to take a variety that is easily amenable to this procedure. Otherwise, you will have to work hard with removing the seeds from the plums.

According to the recipe, add cold water to the peeled fruits, and boil over medium heat until the berries are well boiled. The cooking time will take no more than 20 minutes.

Rub the boiled fruit through a sieve, pour the norm of sugar into the resulting mass. If the mass is not passed through a sieve, the jam will not be so transparent and uniform. Cook jam exclusively on low heat. If the fire is increased, there is a risk of getting burnt jam.

Cook plum jam, until a thick consistency is formed, stirring constantly for at least half an hour. Then, hot, place the jam in sterile jars and cork with lids. According to the recipe, you can make 2 jars of jam 0.5 liters each.

On cold winter evenings, sometimes you really want fragrant warm tea with baked goods or pancakes with sweet jam. simple and quick recipe jam from plums for the winter is in great demand among many housewives. Sweet and sour delicacy will be an excellent filling for pies and pies, as well as a sugary snack with fresh bread and butter. After looking at recipes with photos on the Internet, you can make sure that the plum jam turns out to be beautiful, thick and very appetizing.

Before starting cooking, you need to choose a fruit. For winter seaming, you will need ripe, fairly strong plums of any variety. In order to make the delicacy even tastier, you can add a little cinnamon or nutmeg.

plum jam recipe

Ingredients

Servings: - + 80

• fresh plums 1 kg
• white sugar 600 g
• distilled water 1 l

per serving

Calories: 288 kcal

Proteins: 0.4 g

Fats: 0.3 g

Carbohydrates: 74.2 g

1 hour. 30 min. Video recipe Print

It is necessary to prepare the dishes in which you will roll up the jam. Wash jars and lids with baking soda and pour over with boiling water.

Wash the plums thoroughly under cool running water. We clean from ponytails and other debris, for example, dried leaves. Unripe or rotten fruits are discarded. Free the plums from the pits.

Pour 1 liter of water into a separate saucepan. Put on gas, bring to a boil. In the video recipe, the option of making jam without water. We put the peeled and washed fruits in the seething water. Cook over high heat for 7-10 minutes.

Drain the liquid. Let the fruit cool down. We wipe them through a fine sieve, so that the skin remains in your hands, and the yellow pulp is in the plate.

Put the plum mass into the pan and put it on the fire again. Stirring constantly, bring to a boil. 10 minutes after boiling, add sugar in portions. Boil the jam until tender for another third of an hour.

Turn off the gas, pour into jars and roll up. We don't flip. After cooling, we remove the delicacy in the basement or in the refrigerator.

Prune Jam Recipe

Prunes are a special variety of plums grown specifically for drying. Its fruits are very useful and have a pleasant sweet and sour taste and aromatic smell. It is great for winter preparations. Jam from these dried fruits is thick, slightly tart and sour.

Since the prunes themselves are rich in vitamins A, C, PP, E, B, as well as beneficial substances such as copper, iron, magnesium, phosphorus and many others, it is recommended to use it for people suffering from cardiovascular diseases, vegetovascular dystonia, as well as seeing poorly.




Servings: 60

Time for preparing: 1 hour 40 minutes

The energy value

• caloric content - 263.6 kcal;
• proteins - 1.32 g;
• fats - 0.75 g;
• carbohydrates - 66.8 g.

Ingredients

• prunes - 1 kg;
• white sugar - 100 g;
• lemon - 1 pc.;
• cinnamon, vanillin - 0.5 dessert spoon;
• water - 1 l.

Step by step cooking

1. Wash prunes thoroughly in warm water. Clear the tails. Pull out the bones.
2. Lay the dried fruits on a towel and let them dry.
3. Pour water into a saucepan, add prunes. Put on the stove and boil until completely boiled.
4. Turn off the fire, drain the water. Let the prunes cool for 10 minutes.
5. Rub the slightly cooled dried fruits through a sieve. You can also use a grinder for this.
6. The resulting fruit puree put back in the pot. Add sugar and half a glass of water. Put on fire.
7. Cook over medium heat until thickened. Before turning off, add lemon zest, cinnamon or vanillin to the sweet mass.
8. Pour the finished blank into pre-sterilized jars. Roll up. After cooling, the seamings are transferred to a cool place.

Advice: if you don’t have time to make jam, you can use the slow cooker on the “Extinguishing” mode. Another option is a five-minute jam recipe. In this case, the dessert will turn out not so thick, but no less tasty.

Jam from prunes winter period perfectly raises the immune system, helps to lift the mood and improves general state organism. When using prunes, working capacity rises, the feeling of fatigue disappears, and digestion improves. In addition, experts have proven that desserts such as fruit jam perfectly increase stress resistance.

Spicy plum jam - a recipe for a slow cooker

Servings: 80

Time for preparing: 1 hour 10 minutes

The energy value

For 100 grams of finished product:

• calorie content - 411.6 kcal;
• proteins - 0.8 g;
• fats - 0 g;
• carbohydrates - 102.1 g.

Ingredients

• plums - 1.5 kg;
• cloves - 3 pcs.;
• cinnamon - 5 g;
• granulated sugar- 1.5 kg.

Step by step cooking

1. Rinse carefully selected ripe, juicy and elastic fruits under a running stream, dry them with paper towels and, cutting each fruit into two equal halves, remove the seeds.
2. Transfer the prepared plums to the multicooker container without adding water there, close the lid of the device (the valve must be in the “Closed” position), set the “Extinguishing” mode for 15 minutes and wait for the signal to end the program, then open the lid.
3. Grind the steamed fruits together with the resulting juice through a thick culinary sieve with small holes and return the resulting puree mass back to the appliance.
4. Enter the same sugar crystals, ground cinnamon and a few cloves, cover the lid of the multicooker, leaving the valve open this time, and cook the jam in the “Extinguishing” mode for another 20 minutes.
5. After a third of an hour, stir the resulting dessert well, carefully place it in pre-steamed and dried containers and seal tightly with boiled screw caps. Cool down the jam room temperature and put it in the refrigerator or basement for storage.

Delicious jam from plums in the oven

Servings: 65

Time for preparing: 3 hours 35 minutes

The energy value

For 100 grams of finished product:

• caloric content - 323.5 kcal;
• proteins - 0.9 g;
• fats - 0 g;
• carbohydrates - 80 g.

Ingredients

• plums - 1.5 kg;
• water - 75 ml;
• granulated sugar - 900 g.

Step by step cooking

1. Carefully free the washed and dried cream from the pits, cut them into small arbitrary slices, and pack the removed kernels into original gauze bags (5 pieces each).
2. Pour the required amount of water into the bottom of the baking dish, then move the crushed fruit pulp there and spread the bags with stones around the entire perimeter.
3. Send the dishes to the oven, set the thermostat to 150℃ and leave the dessert to cook for 1.5 hours.
4. After an hour and a half, carefully transfer the fruits into a large bowl and mix them with granulated sugar, and throw the bags with the seeds into the trash - they will no longer be needed.
5. Transfer the plum mass to a clean, lined parchment paper, baking dish and return it to the oven. Steam your marmalade until fully cooked, about 75 to 90 minutes at 150℃.
6. Carefully remove the finished sweetness from the mold, use a sharp knife to cut into pieces convenient for you (these can be cubes or rectangles) and arrange them in disinfected jars. Seal the glass container immediately with sterile twists and take it to the pantry or basement for storage.

Seedless plum jam for the winter

Servings: 70

Time for preparing: 2 hours 10 minutes

The energy value

For 100 grams of finished product:

• calorie content - 0.9 kcal;
• proteins - 0 g;
• fats - 91.9 g;
• carbohydrates - 371.1 g.

Ingredients

• plums - 1.5 kg;
• granulated sugar - 1.15 kg;
• citric acid - 5 g.

Step by step cooking

1. Wash the fruits, as always, carefully in cool water, move them to a large enameled bowl or basin for cooking jams, fill them with water and bring to a boil on a quiet flame - this is necessary so that the skin comes off the fruit.
2. After this, drain all the liquid (you will no longer need it, so you can use it at your discretion), cool the plums slightly at room temperature, remove all seeds and skins and beat the pulp in a blender until smooth.
3. Return the fruit puree back to the cooking bowl, sprinkle it with the amount of sugar crystals indicated in the recipe and send it to the slowest fire. Boil the jam for two and a half to three hours until the density you need, periodically stirring the mass with a wooden spatula and removing the foam from the surface.
4. Approximately 5 minutes before the dessert is ready, add a lemon to it, mix thoroughly so that it is completely dissolved, and remove the sweetness from the stove.
5. Carefully pack the boiling delicacy into prepared sterile glass containers, roll up with a canning key and cool in the usual way under something warm.

Thick Transcarpathian jam from plums without added sugar

Servings: 15

Time for preparing: 5 hours 15 minutes

The energy value

For 100 grams of finished product:

• calorie content - 214 kcal;
• proteins - 4 g;
• fats - 0 g;
• carbohydrates - 49.5 g.

Ingredients

• plums - 1.5 kg.

Step by step cooking

1. Carefully wash the fruits of the plums under the pressure of a flowing jet, remove all the seeds by cutting the fruit in half, and cut out all the spoiled places.
2. Pour the prepared plums into a large container for cooking a dessert and simmer them on a small flame for about one and a half to two hours after the start of bubbling, stirring the mixture from hour to hour with a wooden spoon (however, you should not overdo it, there is a lot of liquid at this stage of cooking and the delicacy does not burn).
3. After the specified time, remove the kitchen utensils from the stove and leave the future jam to infuse for about one day.
4. The next day, again rearrange the dishes with plums on a quiet fire, wait for the first bubbles to appear and detect for about 1 - 1.5 hours, this time stirring the sweetness more intensely and more often. Then again let the jam "rest" for a day.
5. On the third, last, day, boil the dessert to your desired consistency for 30 to 60 minutes, constantly stirring, as the delicacy is already quite thick.
6. Cool the finished plum jam in Transcarpathian style completely, then distribute it in clean, disinfected jars, wait until a crust appears on the surface and, tightly closing with nylon lids, put it in the basement or the main compartment of the refrigerator.

Despite the fact that the fruits are subjected to heat treatment, they retain their useful material. Plum and prunes jam will be a great addition to homemade tea. And if you like to bake pies in the oven, then you can safely use jam for the filling.

1. To make jam, take the plums, wash them, remove the bones and tails. It does not matter if some fruits are overripe and excessively soft, while others are dense. Subsequent thermal and mechanical processing will eliminate these differences.

2. We put the plums in a saucepan and add water - this will help the skins not burn until the stone fruits warm up and let their juice flow.

3. Put on fire, watch and stir occasionally. Cook over medium heat for about 15-20 minutes. It turns out a kind of plum porridge: the most ripe fruits boiled and spread, those that were firmer are held in halves. If it seems to you that the mass is too watery, you can darken it on fire for another 10 minutes, let the liquid evaporate.

4. Using an immersion blender, puree the plums, turning them into a homogeneous mass. Personally, I like to leave visible particles of the skin, I think this adds zest to homemade jam.

5. And now we are introducing sugar. Introduced at this stage, it will not add the smell and taste of burnt caramel to the plums and will not turn the color of the jam into brown-brown. We return the pan to the fire, bring the jam to a boil and simmer, reducing, for the next 20-25 minutes.

6. Pour the finished plum jam into sterile jars, cork and wrap with a warm blanket until it cools completely.

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

This recipe plum jam very simple. Takes a minimum of time and effort. At the same time, the jam is very tasty and fragrant. It retains an amazing plum color and taste. For 1 kg of plums, sugar in jam should be added from 600 to 1 kg. It all depends on the acid of the plums and on your taste. If the plums are very sweet, then less sugar should be added. I love jam with sourness, so I put only 600 grams of sugar.
This jam is great to use for baking, because. it is very thick and does not run out when baking.

Compound:

Plum - 1 kg
sugar - 600 gr.

Cooking:

Wash the plum. Make an incision on each cream with a knife and remove the pit.

Place the prepared plums in a blender.

Make plum puree.

Pour the puree into a bowl.

Add granulated sugar.

Mix.

Put on medium heat and cook for 30-40 minutes, until the jam thickens. During cooking, remove the resulting foam.

second recipe

ingredients

Plum - 3.200 kg
Sugar - 2.500 kg
Water - 1 stack.

Recipe "Plum Jam or Jam for the Lazy"

My plum, sort out and remove the bones. Pour sugar into the water and bring to a boil, put our plums there.

***

Cook for 30 minutes until softened (if the fruits are well ripe, then less time is needed).
Cool a little and puree with a hand blender, if there is none, you can use a meat grinder (it’s even better to twist the plums with it while still raw). As for me, there is less trouble with a blender.

***

Put the mass back on the fire, bring to a boil, reduce the heat and boil until tender. This will take about an hour (but maybe more - it all depends on the plums).

We check:

if you drop jam on a saucer and after cooling it does not spread - everything is ready (there is a photo http://www.povarenok.ru/recipes/show/46679/).

Yield: 5 cans of 0.5 liters

For the preparation of jam, it is better to use ripe, juicy fruits. Even overripe and slightly dented plums will do, but without signs of spoilage. Fruits must be thoroughly washed and shaken off from water droplets. Then each plum should be cut in half and the stone removed.

Prepared fruit should be transferred to a saucepan. There should also be poured 1-1.5 cups cold water. The pot must be put on a slow fire and covered with a lid. The plum should be stewed, let the juice out 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 chop with a blender. Ready fruit puree should be filtered.

To do this, you need to set the sieve over the pan and wipe the plum mass through the sieve with a wooden spoon. The pulp should separate from the skins and fibers.

Then granulated sugar must be poured into the puree. The more sugar in the jam, the thicker it will turn out. For cooking, you need to choose a wide pan. In this case, the evaporation of moisture will occur more intensively, and the time heat treatment will be shorter.

Jam should be cooked over low heat. To prevent it from burning, it must be stirred frequently with a wooden spoon. In terms of volume, the finished jam is almost half the size of the original puree. A well-cooked mass solidifies quickly if you drop it on a cold plate.

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