Pitted plum jam is simple. A step-by-step recipe with a photo of thick pitted plum jam for the winter. How to make plum jam

I offer a simple recipe for making plum jam. In winter, this delicious delicacy goes well with tea, and as an addition to various pancakes and pancakes.

This plum jam recipe is really very simple, because I don't bother with pre-boiling and mashing the plums through a sieve, but just scroll through the pitted plums in a meat grinder, combine them with sugar and boil for the right time.

Ingredients:

• 1 kg ripe plums
• 1 kg sugar
• juice of 1/2 small lemon
• cinnamon, cloves, vanillin optional

Cooking:

Plum for jam, you can take any. Of course, the tastier the plum, the tastier the jam will be. But even from a simple blue plum, it turns out great.

Cut the washed plums in half and remove the pits.

We skip the plums through a meat grinder.

We shift the plum mass into a suitable pan, preferably non-stick, and add sugar. If the plum tastes sweet and sour, then for one kilogram of plums we take one kilogram of sugar. If the plum is sweet, then it will be enough to put 900 g of sugar per kilogram of plum so that the jam is not cloying.

Stir, put on fire and bring to a boil.

From the moment of boiling, boil the plum jam over low heat for 30 minutes, stirring often with a wooden spoon. During boiling, a foam forms at the edges, which is periodically removed.

After 30 minutes, add lemon juice to the plum jam and, if desired, a cinnamon stick and a few cloves. You can add another star anise (anise), but this taste is not for everybody. For a light vanilla smell, you can add a pinch of vanillin. All these additives are optional, focus solely on your preferences.

We continue to cook on low heat for another 30 minutes, after which we turn off the stove. Catch the cinnamon stick and discard. You can leave the clove.

While the jam is being cooked, we sterilize the jars in the microwave, pouring water into each jar to a level of 2-3 cm. Turn on the oven at maximum power and, when the water boils, let it boil for about three minutes.

I talked about other ways to sterilize jars in the recipe.
We put the lids in a small saucepan and boil on the stove for 5-7 minutes.
We lay out the hot jam in jars, trying to fill the jar on a par with the edges so that the minimum amount of air remains.
We turn the closed jars of plum jam onto the lids and let them cool in this position.

We put the cooled jars in a cupboard, they are perfectly stored in the winter at room temperature.

Plum jam turns out moderately sweet, with a slight aftertaste of cinnamon and spicy cloves. It is not too thick, but as a seasoning for pancakes it is perfect! Try to cook a small portion of 1-2 kilograms of plums and you will see how easy and delicious it is.

Whatever plums come across: fragrant, with bright sourness or watery and neutral in smell, the cooking time will change (evaporation will take longer, faster), but not the final result - plum jam for the winter will in any case retain saturation, deep color, unsteady syrup and such a recognizable sourness.

About technology

The simplest recipe for pitted plum jam for the winter involves chopping the pulp of a Hungarian, renklod or other stone fruit variety, immediately sprinkle with granulated sugar, pour in water if there is a lack of moisture and put on fire. But, according to connoisseurs and pros of culinary arts, sugar quickly melts, darkens, caramelizes (often burns!) And reduces the taste of jam. Therefore, for the sake of the best result, we complicate the technology - we do not let sugar turn into brown caramel before it is supposed to and dominate the color and taste of the fruits themselves. We cook in two stages: first we boil the plum pulp itself, and only then - with a sweetener.

Apart from the absence of artificial preservatives, another plus is that the sterilization, which is troublesome and depressing for many housewives, is not needed.

How to use

In winter, sweet and sour, balanced jam from plums will surprise you not with a darkened shade, but with freshness, as if the fruits had just been plucked, rubbed and boiled. Sweet plum preparation is useful for soaking festive biscuits, filling everyday rolls and bagels from yeast, curd and shortbread dough, as a finishing touch: topping for desserts, fruit and berry salads and ice cream.

Ingredients

• Hungarian plums 1000 g
• sugar 350 g
• water 100 ml

Cooking time: 60 min. / Outlet: 550 ml / For cooking: saucepan / enameled bowl

Cooking

Without risking the quality of the future workpiece, we immediately discard rotten, sluggish plums - we immerse those that have passed the test in a basin with cold water, wash it and preferably with a sponge. Often, in addition to a bluish coating, dust accumulates on the surface of the fruit. Especially if you had to collect an already fallen crop from the ground. Dry slightly after washing.



Ripe fruits are torn in half with our hands, hard, dense - cut with a knife, remove the seeds. The output is about 850 g net weight / pitted. If any copy suffers, loses its integrity, we do not take into account. Today, the recipe for plum jam for the winter is on the agenda, and further grinding is expected according to the technology. We put the pieces of stone fruits in a spacious container - let me remind you that a large open area contributes to the rapid evaporation of the liquid, thereby speeding up the thickening process. Pour in a portion (max 100 ml) of water. Very juicy plums can be mashed and no water added at all.



We send the basin to the upper fire, boil for 15-20 minutes and do not leave it unattended - with a wooden spatula or spoon, mix occasionally, do not allow the skin to stick and burn.



We puree the reddened, softened mixture - we use an immersion blender, a mixer with a nozzle for grinding berries, fruits, vegetables, or a combine with a knife nozzle. In extreme cases, use a meat grinder. A regular potato masher will do as well. The texture should not be brought to uniformity, the jam should have small inclusions.



We return the burgundy puree to the stove, pour in the granulated sugar. Usually, the sugar rate varies from 300 to 500 g. Try and adjust to your own taste. Natural acid is enough for preservation, and pectin is enough for gelling.



We bring the already sweetened composition to an active boil, lower the temperature and boil for the next 20-25 minutes. We also do not throw plum jam, keep an eye on and remove stable pink foam from the surface. Often, the foam both forms and disappears without a trace, there is nothing to remove. Another thing is strawberry, currant, raspberry jams and preserves, with a continuously foaming top layer. In this regard, plums are not whimsical. In addition, the ideal consistency and beautiful rich color are basic characteristics that are completely self-sufficient for delicacy even with a minimum of components (sugar plus plums). But experimental cooks can the last 20 minutes, cook with cinnamon, cardamom, anise, throw in a spoonful of cocoa powder and saturate with chocolate flavor, refresh with citrus zest or mix with nut kernels. 5 minutes before turning off the fire, you can splash 1-2 tablespoons of Amaretto, Cointreau or other liquor.




Thickened, more brown pitted plum jam is ready for the winter!



Without cooling, pour into pre-prepared sterile jars, cork for storage in the pantry - if you plan to keep breakfast sweets closer, do not seal, screw the lid in the usual way and send it to the refrigerator shelf. Take a look at the photo, the drops on the board do not spread, they glisten with gloss, as if winking at the sweet tooth. And after the final cooling, the jelly-like syrup will grab even stronger.

We serve homemade jam from plums for tea, pour over pancakes, pancakes, desserts, coat the cakes and rolls, add capricious kids to cereals and muesli - bon appetit!

Plum jam is a versatile dessert and the best filling for baking. An amazing harmony of acid and sweetness, an amazing purple hue and an indescribable characteristic aroma put the jam in an exceptional position among all fruit jams. During the ripening season, plums can be prepared without spending much money and time, if you are not too lazy - fruits are quite affordable, and the choice is quite large.

Heating will lead to a strong release of juice, but in order to start it, the halves must be covered with a minimum amount of sugar. The measure indicated in the recipe will ensure reliable storage of the workpiece in any conditions.

Ingredients

• plums 2,250 kg
• sugar 1 kg

Yield: 5 jars with a capacity of 480 ml.

Cooking

1. Rinse the plums under running water. Sort the fruits and remove the worms.

2. Cut the fruit in half and remove the seeds. In some varieties, the stone is poorly extracted. In this case, they need to be cut with a knife.

Transfer to a saucepan or copper basin where you will make jam. Send the container with plums to moderate heat. Cover with a lid. While stirring occasionally, let the contents come to a boil. After boiling, make the fire small and cook until the plum halves soften, about 15-20 minutes. Be sure to stir occasionally as the plums may stick to the bottom.

3. When the plum is completely softened, punch the mass with an immersion blender. Make sure the puree is smooth. At this step, weigh the contents of the finished puree to determine the sugar. The amount of sugar to the finished puree is taken at the rate of 1: 1.

4. Pour in sugar. Stirring, bring to a boil and dissolve the sugar grains. Reduce the heat and simmer for 30-60 minutes until thickened, depending on how thick you want the finished product to be. Remember to stir occasionally with a wooden spatula.

5. As soon as the jam thickens, prepare the container. Rinse jars with lids well. Sterilize. Boil the lids for 5-8 minutes.

Plum blanks are served by the hostess on the table as a dessert, but the dish itself is very satisfying. Even a thin layer of jam on a sandwich is a great option for breakfast, which will well muffle the feeling of hunger until lunchtime. The fruit is excellent for preservation, and many cooking recipes have been invented by the people.

How to make plum jam for the winter

Each hostess decides for herself what can be made from plums - jam or. Each cooking process has its own nuances, for example, gelatin is used to create it, which adds viscosity to the dish. In order for the workpiece to turn out to be tasty, of high quality, it is necessary to adhere to some rules. Pitted plum jam for the winter will turn out great if you select the berries correctly, prepare the jars and withstand the cooking time.

Which plum to choose for jam

To make a delicious jam, you can take berries of any color or variety. The main thing is that the fruit should have a dense pulp, the bones can be easily separated. Rotten or simply spoiled fruit should be discarded immediately. The fruit must be fully ripe, but not overripe, otherwise the jam will harden badly. In some recipes, it is recommended to pick sweet and sour berries so that the end result is a dessert with sourness. Jam will taste better if you first remove the skin from the fruit. This will be easier to do if you blanch the plum for 3 minutes.

Preparing jars for canning

For harvesting from plums, you must first prepare jars, lids for seaming. It is recommended to sterilize before use. You can do the processing in any way convenient for you:

1. Put the container in a container with water and boil. Do the same for the lids.
2. If there are few dishes, then you can use the microwave. Pour water into the bottom of the container and turn on the device for 15 minutes. Wave action and steam will kill all germs inside the cookware.

How much to cook jam for the winter

Before you start cooking, a person may have a question, how much to cook pitted plum jam for the winter. As a rule, the process does not take much time, a lot depends on the berry itself, but on average, dessert is cooked on a quiet fire for 15-25 minutes. To check the readiness, you can use a simple test: take a drop of jam and put it on a saucer, if it does not spread, then the dish is ready.

pitted plum jam recipe

There are a lot of options for creating desserts from plums, below are recipes for jams and jams, which are more popular. You can use them to create snacks for tea or just treats for guests. A step-by-step recipe for classic plum jam looks like this:

Ingredients:

• water - half a glass;
• vanillin - half a sachet;
• plum - 1 kg;
• sugar - to taste 500-800 g;

Cooking

1. Remove the seeds from the fruit, put it in a saucepan and pour in the water. Simmer over low heat until the desired consistency is obtained, stirring constantly so that the contents do not burn.
2. When the plum is completely boiled, remove the skin. You can easily do this if you rub the fruits through a sieve.
3. Put the puree obtained after cleaning on the stove again, add sugar. Keep on very low heat for about 30 minutes.
4. By the end of half an hour, add vanilla to taste.
5. Spread a thick dessert in jars and roll up.

Plum jam for the winter without water

You can cook this delicacy without the use of water to get a richer taste, strong aroma. You will need for cooking:

• granulated sugar - 200 g;
• drain - 1 kg;
• cinnamon - to taste (ground or grated sticks are suitable);

Cooking

1. Wash the fruit thoroughly, remove the seeds.
2. Put them in a bowl or saucepan, heat over the lowest heat on the stove until the fruit is very soft. It will take approximately 15-20 minutes.
3. Put the resulting mass on a baking sheet with high sides, sprinkle with sugar, cinnamon.
4. Heat the oven to 150 degrees Celsius, place a baking sheet with future jam in it.
5. Every 30 minutes, add 2 tbsp. l. sugar in a dish.
6. At the end of cooking, spread the jam into jars.

Seedless plum jam for five minutes

There is another recipe for seedless plum jam for the winter, which is called "five minutes". It is very important for him to choose a variety of fruits with easily separating seeds. Be sure to sterilize the jars before seaming. Cooking instruction:

Ingredients:

• water - a glass;
• drain - 2 kg;
• sugar - 1000 g.

Cooking

1. Pour sugar into a saucepan, add hot water, stir and put on the stove. On low heat, the syrup should come to a boil.
2. Cut the fruit in half, remove the seeds. Put the pulp in boiling syrup, cook them there for 7 minutes, stir regularly, remove the foam.
3. Extinguish the fire, let the workpiece stand for several minutes and immediately place it in jars, roll up the lids.
4. The jam should cool down indoors, then it can be taken to the cellar and taken out in the winter.

Plum and apple confiture

If you do not want to make a blank from one component, you can try to cook a rich assortment. Apples will be a great combination for confiture with plums. To create this dessert, you will need products in the following quantities:

• apples - 500 g;
• cinnamon - 1 tsp;
• drain - 1 kg;
• zest of half a lemon, if desired
• sugar - 1 kg.

Cooking:

1. Rinse the fruits with clean water, make sure there are no spoiled ones among them. Peel the apples, remove the core, cut into small pieces (slices). From the plums you need to get the bones.
2. Put the finished fruits on the bottom of the pan, sprinkle them with sugar, cinnamon and rub well. If desired, immediately add grated lemon zest on a fine grater. You need to do this if you are 100% sure that the berries are sweet and without sourness.
3. For two hours, leave the "sugar platter" to let the juice flow.
4. Put the dishes on medium heat, cook until the mass begins to boil. After that, immediately make a minimum fire, cook confiture on it for about 30 minutes.
5. When the contents become soft, it can be crushed with an immersion blender. If this is not available, then you can get the mass of the required consistency using a sieve or meat grinder.
6. After getting the fruit puree, return it to the stove, simmer over low heat for another 30 minutes.
7. Arrange the finished confiture in jars, close tightly with lids. Leave them for a day in the apartment, and then put them in the basement or refrigerator.

Plum jam with chocolate

For all lovers of sweets, below is a recipe for pitted plum jam for the winter with chocolate. To prepare this wonderful dessert, you will need the following:

• plums (any) - 1 kg;
• gelatin - 1 pc.;
• sugar - 500 g;
• chocolate - 100 g;

Cooking

1. Rinse the fruits well, remove the seeds, grind the fruits in a meat grinder or food processor to a puree state.
2. Put it in a saucepan, add sugar and bring to a boil. Don't forget to skim off the foam. Cooking should be done on low heat.
3. 15 minutes after the start of cooking, add the pieces of chocolate.
4. Dissolve gelatin in a small amount of water, add it to the plum mass.
5. Turn off the heat after the chocolate has completely melted.
6. Pour the hot product into jars and roll up the lids.
7. Jam should cool in the apartment, then it can be removed to the basement for the winter.

Pitted Yellow Plum Jam with Gelatin

This cooking method is also called "Plums in gelatin." The appearance of the finished product is really similar, as if the fruits are inside the jelly. To make this jam you need:

• sugar - 2 cups;
• drain - 1 kg;
• gelatin - 30 g;

Cooking

1. For jam, it is better to choose dense fruits, it is even permissible to use slightly unripe ones. Rinse fruits thoroughly. Cut and remove the bones.
2. Take an enamel bowl, put plums on the bottom, cover them with sugar, which is mixed with gelatin (instant).
3. Leave the workpiece in this form for 10-12 hours so that the juice stands out.
4. Place the pot on the stove, bring to a boil over medium heat. There is no need to cook further, this time is enough.
5. Distribute the finished product into jars, roll up the lids and leave in the room for a day.
6. Next, you can put the treat in the refrigerator or cellar for the winter.

Video: what to cook from plums for the winter

Jam is a sweet preparation made from fruits or berries, fragrant, with a rich fruity taste and pleasant sweetness. Such a product can be cooked from a variety of ingredients, and plum jam, which is prepared for the winter, is especially tasty. This homogeneous, thick, jelly-like mass can be an excellent delicacy for tea drinking, filling for baking and other various dishes.

In order for the jam to acquire the desired consistency, boil properly and be tasty, experienced housewives recommend the following:

• for cooking it is better to use wide dishes with low sides;
• high or medium temperature is used;
• during the preparation of jam, you do not need to add water, on the contrary, the liquid must be evaporated;
• it is desirable to add sugar after softening the fruits and evaporating part of the moisture;
• to speed up the boiling process, it is better to cut the fruits into small pieces and chop with a blender.

And you should not immediately boil a large amount of jam, this workpiece can burn, boil unevenly, boil away, and it is much easier to deal with a small portion.

Preparation of the main ingredient

In order for this preparation to turn out well, it is necessary to use ripe or slightly unripe plums, without dents and rotten areas, with dense pulp.

Jam can be made from fruits of any variety - blue, white, yellow, red, prunes. They must be sorted out, removing wormy and spoiled ones, rinsed under running water.

The stalks must be removed, most recipes use pitted plums, which means they must be removed. Most often, this can be done with a stick, pushing out a bone, but in the fruits of some varieties, for example, white ones, it is unlikely that you will be able to get rid of them in this way - you will have to cut them and remove them manually.

Another nuance - in yellow plums, the skin gives the preservation a taste of bitterness, so it is recommended to remove it. To facilitate the process, you can hold the fruits for a couple of minutes in boiling water or in the microwave. When the plums are ready, you can start cooking.

How to make jam from plums at home

Confiture differs from jam in that, in addition to a homogeneous jelly, it includes pieces of fruit.

To prepare a treat, you will need the following:

• sugar - 300 g;
• water - 125 ml.

Cooking algorithm:

1. Plum halves are placed in a saucepan and filled with water.
2. Bring to a boil over medium heat.
3. For 40 minutes, the workpiece languishes over low heat - you should often stir, removing the foam.
4. Boiled fruits are crushed - with a blender or through a sieve.
5. Sugar is added to the puree and sent for 40 minutes on low heat.
6. Ready confiture is poured into jars and sealed.

Easy winter recipe

There is a classic method of preparing a workpiece that does not require much time and effort. \ For it, you need to prepare the following ingredients:

• sugar - 800 g;
• water - 0.5 tbsp.

The jam making process is as follows:

1. The fruits are combined with water, mixed.
2. After boiling, the fire decreases, the mass is boiled for 30 minutes.
3. Sugar is introduced in parts - with an interval of 3 minutes, 200-250 g each, each time the mass is mixed.
4. The temperature rises until boiling, and then decreases, and the plums are boiled for half an hour.
5. The product is ready for bottling.

Seedless

You can quickly cook plum jam according to the “five-minute” recipe, it is advisable to take fruits that quickly separate from the seeds.

Components:

• sugar - 0.5 kg;
• water - 0.5 cups.

Cooking algorithm:

1. Sugar is poured with boiling water and placed on the stove.
2. The syrup is cooked over low heat.
3. Fruit halves are placed in syrup and boiled for 7 minutes.
4. The fire is turned off, and the jam languishes for 4-5 minutes under the lid.
5. The blank can be poured into banks.

Without peel

Plum jam without skin turns out to be more uniform, lighter, to make it, you will need the following:

• plums - 2.5 kg;
• 5-6 cores of bones;
• sugar - 2 kg.

You will have to tinker with cooking, as cleaning the fruit will take some time. In addition, you will need kernels extracted from the bones.

Step by step preparation:

1. The fruits and kernels are placed in a container and sent to medium heat until the plums soften - it is necessary to control the process and regulate the temperature, the average cooking time is 40 minutes.
2. Sugar is added to the fruit - in 2 sets of 1 kg, each time the mass should be mixed and wait for it to dissolve.
3. The jam is boiled over medium heat until it thickens.
4. Glossy, elastic mass can be placed in a container.

In a slow cooker

Plum jam can also be prepared in this kitchen appliance, greatly facilitating your task. Ingredients required:

• plums (pitted and skinless) - 800 g;
• sugar - 2.5 cups from a multicooker;
• lemon juice - 1 tsp;
• gelatin - 3 g.

The preparation is as follows:

1. The pulp of the fruit is passed through a meat grinder.
2. Sugar and juice are added to the mass.
3. It is placed in a bowl, the “steamed” mode is set until boiling.
4. The mode changes to another - "quenching", cooking time - 1 hour;
5. Gelatin dissolves in water and is added to plums.
6. Ready plum jam is poured into containers.

With chocolate

This delicious dessert has an original taste and is prepared quite simply. You will need the following products:

• sugar - 0.5 kg;
• gelatin - 1 pack;
• chocolate - 100 g.

Step by step preparation:

1. The fruits are pitted, skinned and pureed.
2. Puree is laid out in a container, covered with sugar and placed on fire.
3. After boiling, the fire decreases, and the mass is boiled for a quarter of an hour.
4. Chocolate and gelatin dissolved in water are added to the plums.
5. When the chocolate dissolves, the fire can be turned off, and the hot jam can be poured into containers and rolled up.

with apples

Plums pair well with a variety of fruits, including apples. For dessert you will need:

• plums - 2 kg;
• apples - 1 kg;
• sugar - 1 kg.

Jam is prepared as follows:

• Fruits are peeled from stones, cores, cut into pieces, covered with sugar, and the mass is mixed.
• They are left alone for 50-60 minutes. until the juice comes out.
• Then the container is placed on a low fire, where the mass is boiled down.
• After 30 min. it should be removed from the fire and chopped with a blender.
• This is followed by re-boiling, and you can roll up the jam for the winter.

In a bread maker

Another device that makes life easier for housewives, it can also be used for harvesting for the winter.

Ingredients:

• plums -1 kg;
• sugar - 700 g;
• lemon zest - to taste.

All components are connected, the device is set to the “jam / jam” mode. The bread maker will notify the hostess with a sound that the dessert is ready.

Frozen plums

Frozen fruits can also be used to make jams, following the recipe you like. For the plum and orange dessert you will need:

• plum - 0.5 kg;
• sugar - 400 g;
• orange - 1 pc.;
• ginger root - 2-3 cm piece;
• lemon juice - 2 tbsp. l.

Cooking algorithm:

• Juice is squeezed out of citrus.
• The root is crushed on a fine grater.
• The fruits are thawed, placed in a saucepan and brought to a boil.
• Juices, sugar, ginger are added to the plums, the mass is mixed and boiled for 60 minutes. on slow fire.
• The jam is ready to eat and pack in a container.

with gelatin

This component gives the dish a beautiful appearance and a pleasant jelly texture. For plum jam you will need:

• plums -1 kg;
• sugar - 800 g;
• gelatin - 15 g;
• lemon juice - 50 ml.

The preparation is as follows:

• The fruits are placed in a saucepan, lemon juice and 400 g of sugar are added.
• The mixture is stirred and left for 2-2.5 hours.
• Gelatin dissolves in water, swells within 30-40 minutes.
• Put the pan on the fire and boil the plums for 5 minutes over medium heat.
• The mixture should be cooled, crushed with a pusher or blender.
• The rest of the sugar is added, and the jam is boiled down for another 40-45 minutes.
• At the end, gelatin is poured out, the dessert is actively stirred and immediately laid out in jars.

Jam storage

If a recipe for making jam for the winter is used, then you can store it in any cool place - a basement, cellar, refrigerator, and even nothing will happen to it in the pantry. In other cases, the jars should be placed on the shelf of the refrigerator.