The fruits of the plum tree go well with many spices, fruits or citruses. By mixing ordinary products, taste plum jam can be varied - the resulting dessert can be added to baked goods or simply served with tea. Plum delicacy is a popular preparation for the winter, because this berry-fruit grows well in our climate.

How to choose and prepare plums for harvesting for the winter

Like any other dish, plum jam has its own subtleties of preparation:

1. You only need to choose ripe plums for harvesting for the winter. They must be free of wormholes or any damage.
2. Before cooking, plum tree fruits must be thoroughly washed and the stems removed. Whole berries or halves are suitable for cooking.
3. If whole ones are used, then before cooking they must be pierced with a needle in several places. In this case, they will not burst during heat treatment and will evenly absorb sugar syrup.
4. When boiling small plums whole, it is recommended to first blanch them for about 3 minutes in water at a temperature of 70 degrees. Large fruits do not need such action. They are simply cut in half and the seeds removed.
5. Thin-skinned fruits need to be boiled in several batches, before each batch soaked in sugar syrup. This is done so that the plums remain intact. There is no need to age cherry plum and tkemali.

What utensils will you need?

To make seedless plum jam for the winter you will need:

• pot;
• plates;
• knife for cutting and preparing food;
• cutting board;
• colander;
• multicooker, bread maker or pressure cooker (for making jam according to special recipes);
• jars and screw caps;
• soda for sterilizing containers;
• a blanket (you will need it to cover the jars of rolled jam);
• kitchen scales (to maintain the proportions of all ingredients).

How to make pitted plum jam

There are many ways to make plum jam for the winter, which are successfully used by all housewives. Most people make the delicacy following the classic recipe. And for those who want to try a new taste, there is good news - plum goes well with almost any product: cocoa, citruses, fruits. Here you just need to know how and in what order to add the ingredients to the plum tree fruits.

Classic recipe

To make plum jam, you only need the fruit, sugar and a little ordinary water(preferably filtered). Preparing the delicacy is simple and does not take much time:

1. Whole dense plums are taken, without any kind of damage.
2. Washed under cold water, the bones are removed.
3. Each piece is cut in half.
4. All halves are placed in a cooking container and covered with sugar in a 1:1 ratio. It is advisable to wait a while before putting it on the fire so that the plums release their juice. You can add a little more for a rich taste. citric acid.
5. The preparation for the winter is boiled for 40-50 minutes until caramelization occurs.
6. Glass jars sterilized until the mass is ready. Then the jam is put into containers and sealed hermetically.

A simple and quick five-minute recipe

The method got its name due to the fact that you need to cook plums for no more than 5 minutes. It’s easy to prepare plum jam for the winter; for this you need to follow step by step instructions:

1. We thoroughly wash the berries, remove the seeds, and cut each one in half.
2. For every kilogram of fruit, add 300 g of sugar, half a liter of water and two oranges to the pan.
3. We chop the citruses or cut them into small pieces - whichever you prefer, but you must leave the peel.
4. Place all the fruits and berries in a saucepan on low heat. At the same time, the mixture should be cooked constantly in a state as if it was about to boil.
5. Seedless plum jam for the winter requires constant supervision by the housewife - you need to stir it and not let it boil. Let the mixture sit for about 5 minutes, then remove from the stove.
6. Place the contents of the pan into the prepared jars and seal. It is worth noting that the day before use, the container should be boiled, wiped and, wrapped in a blanket, placed upside down until completely dry and cool.

Recipe with cocoa and butter

It turns out to be a very unusual dish for the winter, suitable for those who like to try new combinations of flavors. For preparation you need the following set of products:

• plums – 3 kg;
• cocoa – 100 g;
• butter– 200 g;
• granulated sugar – 1.5 kg;
• walnuts – 200 g.

Step by step we prepare for the winter:

1. Place the peeled nuts in a bag and crush with a rolling pin until the pieces become very small. You can also use a knife to detail it, but it will be more difficult.
2. We sort through the plums, leaving only those without damage, rinsing them, and removing the pits.
3. Folding the product fruit tree into a blender or through a meat grinder to end up with plum puree.
4. Place the mixture in a saucepan and place on the lowest heat for 10 minutes.
5. Add butter, sugar, nuts to the well-heated plum puree and cook for another 30 minutes.
6. In a separate container, mix cocoa powder with some sugar and add to the jam. To enhance the aroma, you can pour 4 tablespoons of cognac. Leave for 10 minutes.
7. After waiting all the required time, the seedless plum jam with chocolate can be rolled into a dry, sterilized container.
8. They must be cooled in a warm place, after which they can be transferred to the cellar, pantry or other place where they will be until served.

Fragrant plum jam with ginger and lemon

The recipe is suitable for those who love sweets, but at the same time count the calorie content of foods. You can prepare dietary jam from pitted plums for the winter from the following products:

• drain – 2 kg;
• ginger root – 30 g;
• sugar – 600 g;
• lemon – 1 pc.;
• water – 3 tbsp.;
• pectin – 15 g.

We make the treat sequentially:

1. We choose juicy but dense plums. We rinse, make a couple of cuts in each, and keep in boiling water for 2 minutes to remove the skin.
2. Remove the seeds and cut each fruit into four pieces.
3. Grate the ginger on a fine grater.
4. Cut the lemon into small pieces along with the zest.
5. Place the fruits in a saucepan, cover with granulated sugar, immediately add pectin, and fill everything with water. Bring to a boil over low heat, but do not stir.
6. When the mixture boils, add ginger and lemon, mix everything thoroughly, simmer until it thickens.
7. Pour the resulting thick mixture into pre-sterilized jars and roll up. It is recommended to store in the refrigerator or cellar.

How to cook plum jam in slices in a slow cooker

This method is much easier than cooking on the stove. To cook in a slow cooker, you need to have a minimum amount of ingredients: the main product and sugar. The cooking process takes time, but is not labor-intensive:

1. We take small fruits with dense pulp and wash them thoroughly.
2. We cut each piece along the groove, after which we remove the seed, being careful not to damage the berry too much. Cut into thin slices lengthwise.
3. Place the chopped plums in the multicooker bowl.
4. Add sugar, but don’t mix everything together, just gently shake the bowl. Leave the bowl and its contents for 6-8 hours.
5. Once the plums have released their juice and the sugar has begun to dissolve, add vanilla and lemon juice as desired. Set the multicooker to “Stew” mode and leave for 20 minutes. This amount of time is necessary so that the slices do not fall apart.
6. After the appliance beeps, signaling the end of cooking, remove the bowl.
7. The jars need to be prepared in advance: wash, treat with soda, wipe dry with a paper towel. It is also recommended to pour boiling water over the lids before rolling.
8. We fill the containers with the resulting mixture and roll it up. Leave the jars to cool upside down and wrapped in a towel. Fragrant and healthy plums are ready for the winter!

Homemade yellow plum with oranges and apples

To prepare the delicacy you will need the following ingredients:

• ripe yellow plums of any variety - 500 g;
• apples (sweet and sour or sweet) – 2 pcs.;
• orange (medium size) – 1 pc.;
• granulated sugar – 400 g;
• cinnamon stick – 1 pc.

From a given quantity of products homemade jam for the winter it turns out 1 liter. It's easy to do, all you need to do is:

1. Wash the plums and cut them in half or smaller and remove the pits. Place in a saucepan and add a glass of sugar.
2. Cut the oranges with the peel into small cubes, remove the seeds. Place on top of sugar-sprinkled fruit. If you don't have oranges, you can use lemons instead.
3. Cut the peeled apples into cubes or slices, depending on preference. Add to the rest of the ingredients and cover everything with the remaining sugar.
4. Cook over low heat for 1 – 1.5 hours, stirring constantly. Then let the jam cool and boil again for at least 1.5 hours.
5. The resulting mass must be placed in pre-prepared jars and sealed with disinfected lids. After this, you need to let the plum jam cool at room temperature and then put it in the pantry.

Video:

It so happened that plum jam I associate with late autumn when you can wrap yourself in a warm blanket with an interesting book and drink hot tea with him. Incredibly tasty and aromatic plum jam will come to the rescue in home baking.

Housewives who love to cook will certainly understand me. Cakes, pies, pastries, rolls, strudels, donuts - and this is not a complete list of homemade baking options in which you can use plum jam.

During the time of our mothers and grandmothers, there were only a few proven recipes from plums, which they used and shared among themselves, carefully writing them down in culinary notebooks. Today there are very, very many recipes for plum jam, and every day there are more and more. Now you won’t surprise anyone with plum jam cooked with the addition of other ingredients (except sugar, of course).

For example, plum jam with coffee, cocoa, chocolate, walnuts, cinnamon, apples, orange, lemon, and gelatin is quite popular. Each of these ingredients is added to change the taste and appearance jam.

Classic plum jam is made with sugar and fresh plums. Depending on the duration of its boiling, the jam turns out thick like jam or in the form of boiled plum halves in syrup. Both plum jams will certainly be delicious in their own way.

Five-minute seedless plum jam, the step-by-step recipe for which is presented below, is not only tasty, but also easy to prepare. It’s also very fast, because it takes no more than 10 minutes to cook. If you are looking for a simple and quick way to cook plums, then take note of this recipe.

Ingredients:

• Plums – 1 kg.,
• Sugar – 1 kg.

Five-minute seedless plum jam - recipe

Making plum jam begins with preparing the plums. Sort out the plums intended for making jam. Set aside the wormy ones with spoiled sides. Wash beautiful plums without visible damage under running water. Tear off the stems, if any. Cut the plums into two parts. Remove the pit. Place the plum halves in a bowl.

Cover them with sugar.

Stir the plums so that the sugar is evenly distributed.

Now you need to wait for the plums to release their juice and the sugar to melt. Typically this will take two to four hours. Everything will depend on the juiciness of the plums and the room temperature. Once a sufficient amount of juice has formed in the bowl with the plums, you can start making the jam.

Since we will be using plums for five minutes, and accordingly, the duration of its cooking will be extremely short, it is worth taking care of preparation in advance, or more precisely, sterilization of the container. It is advisable to choose small jars for making plum jam, up to 500 ml. Both classic jars for sealing with metal lids and jars with screw lids are suitable for these purposes.

After the jars have been selected and washed clean, preferably with soda or detergent, you need to sterilize them. This can be done either on the stove (over steam), or in the oven or microwave. At this stage I will not focus attention, since I think that the sterilization process is known to most housewives.

Boil lids - screw or metal - in boiling water for 2-3 minutes. Place the plums in a saucepan. Place it on low heat. After plum jam boils, a lush foam forms. It will need to be removed.

After boiling five-minute plum jam for the winter should cook for another 10 minutes.

Pour the finished jam into clean jars with a ladle. Close the jars, turn them over and wrap them up. The five-minute plum jam, the photo of which you see below, was taken immediately after preparation. It is clearly visible that the plum slices in the jam have not boiled down, and their color still remains yellowish. Literally the next day, the plum halves will be stained with juice and become bright ruby ​​in color. I wish everyone delicious preparations for the winter. If you still have plums left, I recommend preparing them as well.

It's time to think about making everyone's favorite plum jam, as well as how and according to which recipe it is best to cook it.

How to make plum jam with pits for the winter?

Ingredients:

• ripe plum fruits – 1.4 kg;
• fine sugar – 1 kg;
• drinking water– 320 ml.

Preparation

Wash the plum fruits thoroughly in large quantities cold water and pierce each one with the tip of a thin, long knife.

Transfer the fruits into a stainless steel pan, coat them evenly with a good layer of fine sugar and stir. After about 60 minutes, add the amount of water specified by the recipe into this pan and place the jam on the stove burner that is on. Constantly stir the contents of the pan with a wooden spatula and, after waiting for it to boil, reduce the heat to a minimum. In this mode, simmer our cream for 13-15 minutes, and then remove the pan from the stove and take it to a cooler place. When the jam reaches room temperature, we set it to cook again for 15 minutes. Now we set the pan with plum jam aside overnight, and in the morning, after boiling it the same amount, pour it hot into small jars. Roll up completely with sterile, suitable lids.

How to cook plum jam in slices so that it is thick?

Ingredients:

• dense (ripe) plums – 1.5 kg;
• granulated sugar – 1.2 kg.

Preparation

We cut the washed and dried plums along the base, remove the pit from the separated slices, and place the halves themselves in a circle in a bowl. Fill such a completely filled circle with fine granulated sugar and do this with all the cream until it runs out. Now cover the cup and set it aside for 5 or 6 hours. When we see that the plums have already released enough of their aromatic juice to make it tasty, we put it on the stove. Seeing that the jam is already boiling, reduce the flame and cook it for at least 15 minutes. Again we put the jam away, and after 12 hours we put it back on the barely smoldering burner gas stove. After boiling our plum jam, you need to cook as long as it needs so that the syrup boils down and total mass began to thicken. When this happens, remove everything from the heat and immediately distribute the thick, hot jam into sterile containers (jars). Roll up the lids, well boiled in water.

To make jam from pitted plums you will need:

• Plum - 2 kg
• Sugar - 2 kg
• Water - 250 ml

Plums are the most unpretentious and productive among stone fruits. Moreover, it begins to delight with its fruits from July until the end of September. But even such a long “draining” period will still end someday, so it’s worth taking care of the preparations in advance. The fruits can be dried, pickled, jam or pitted plum preserves can be made for the winter. Plum jam is delicious from any variety, but it is especially tasty and rich from blue plums (varieties “Tula Blue”, “Prunes” or “Hungarian”).

Moreover, to get a truly delicious dessert, all you need to do is use a completely simple recipe for seedless plum jam.

How to make seedless plum jam?

First of all, cook the syrup for future jam. To do this, dissolve the sugar in a glass of water, place the mixture over low heat and bring to a boil.

While the sugar syrup is boiling, sort the plums and remove spoiled and overripe fruits. Rinse them thoroughly under running cold water. Remove the seeds.

Dip the prepared plums into hot sugar syrup, shake the pan vigorously so that the fruits are completely mixed with the liquid, and cook the plum jam over low heat for an hour. Do not forget to skim off any foam that appears and stir the mixture from time to time.

When the plum slices have become soft and the syrup is thick and rich, it’s time to pour the seedless plum jam into clean, dry jars and roll up.

This jam is a universal dessert. You can make delicious jelly and compotes from plum syrup, or pour it over ice cream or sorbet. Fruit slices are suitable for cakes and pies.

You can make jam from seedless plums in other ways - by adding various fruits, nuts, cocoa, chocolate, citrus fruits, and spices to the jam, you can easily get sweet desserts with a variety of tastes.

Jam “Plum with nuts”

Walnuts not only perfectly complement plum jam with a pleasant light bitterness, but also make it nutritious and healthy. Wash the plums, remove the pits, place in metal utensils with a wide bottom, add a little water and bring to a boil. Simmer over low heat for 15 minutes until soft. Add nuts and sugar, cook the jam for another 25-30 minutes. 3 minutes before the end of cooking, add a spoonful of cognac to the mixture and mix thoroughly.

Jam “Plum in chocolate”

Plum in chocolate feels very comfortable. Jam made from seedless blue plums with the addition of dark dark chocolate and orange zest is a real sweet treat!

Divide large plums into halves and remove the pits. Cover them with sugar and leave for a while to form syrup (usually 4-5 hours is enough). Over medium heat, bring the jam to a boil and simmer for 20 minutes. Then remove the pan with plums from the stove and leave until completely cool. Add dark chocolate pieces and orange zest to the jam and cook the jam for another 15 minutes, stirring occasionally. At the end, pour in 5 - 10 ml of cognac or rum.

Plum with cocoa jam is prepared using the same principle, only cocoa is used instead of dark chocolate, and orange zest is replaced with vanilla or cinnamon.

Plum jam with oranges

Peeled and chopped orange, orange zest and juice are added to plum jam, but the most beneficial flavor of the plum is set off by the orange with the peel.

Mix water with sugar and boil. Dip an orange, cut into thin slices, into the hot syrup. Keep on fire for 10 minutes and set aside until completely cool. Prepare the plums by washing them and removing the pits. Place the plums in the sugar syrup with the orange. Cook over medium heat for 40 - 50 minutes until thick (a drop of syrup should hold its shape). Roll the jam into sterile jars.

Apple and plum jam

An unusual fruit mix is ​​obtained by cooking plum jam with the addition of apples. For jam from apples and plums, late autumn fruits with elastic pulp are suitable. Cut the apples (unpeeled) into large pieces, sprinkle with sugar and add a little water. Boil the apples over low heat for 15-20 minutes until translucent. Then place the pitted plums into the pan with the jam. Continue cooking the mixture for another 20 minutes, stirring slightly occasionally. Leave the jam for 7 - 8 hours so that the fruit is well saturated with syrup. Then place the pan of jam on the stove, turn on medium heat and cook the dessert for 10 minutes.

Five-minute plum jam

Five-minute jam got its name due to the method of preparation. It is cooked in several approaches for only five minutes, and in between it is infused.

Mix clean, pitted plums with sugar and leave until syrup forms. Cook the plum mass over medium heat in four batches of five minutes each (after boiling), with an interval of 7 - 8 hours. At the same time, do not stir the fruit, but immerse it in the syrup with gentle movements.

Real oriental notes are added to the jam by spices such as ginger (ground or fresh), cinnamon, cloves, anise, black allspice. It is very important not to overdo it with spices. Just a few grams of aromatic seasonings are enough per kilogram of fruit.

Plum jam with cinnamon

Make jam according to the basic recipe. At the end of cooking (5-10 minutes), add cinnamon powder or stick to the plum mixture.

Seedless, the recipe for which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without extra effort. There is a universal cooking method that is suitable for both the stove and multicookers, which few kitchens can do without these days.

Plums are useful because they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking the fruit retains this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.

Plums in their own juice

This jam is more like a thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparing plum jam according to this recipe will not cause any difficulties even for those who have never rolled up jars for the winter before.

You will need:

Ripe dark plums (1-1.5 kg);

Sugar (300-450 g).

There is no water in the recipe at all, no need to add it. The pits are removed from the plums and the fruit halves are placed in a deep pan. Everything is covered with sugar on top. Seedless plum jam, the recipe for which involves infusion, turns out to be especially tasty and aromatic. The fruits are left sprinkled with sugar for a while so that they produce juice. The period depends on how ripe the plums were taken. Once the juice has appeared, the pan can be placed on the stove to bring the contents to a boil. Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to damage the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, cooking, boiling, cooking. The finished jam is sealed in heated sterilized jars.

The simplest recipe for sweet jam

The cooking principle is no different from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter made in this way turns out rich, sweet and does not become sugary for a long time if the jars have been well sterilized. It must be stored in a cool place. The maximum shelf life is 2 years. After this time, there is a risk that the jam will become simply sweet, losing all its beneficial properties.

Jam from sour plums

The recipe described above is also suitable for fruits with pronounced sourness, but there is a slight difference. Firstly, you need more sugar: 1 kilogram of plums requires 1.5 kilograms. Secondly, in order for the fruit to give juice, you need to add half a glass of boiled warm water. Thirdly, you will have to insist for about 10-12 hours. At the same time, seedless plum jam, the recipe for which is universal for any variety, turns out to be moderately sweet and moderately sour. You don’t have to throw away the seeds, leaving them for other purposes. For example, homemade tinctures.

For multicooker

The quantity of ingredients is selected individually, taking into account the volume of the bowl of the device. For 1 kilogram of plums, 1 kilogram of sugar is required. There is no need to soak the fruit. They are thoroughly washed, pitted, and peeled. This is not difficult to do: scald the plums with boiling water, then remove the skin. The plum halves are placed in an even layer in the bowl, sprinkled with sugar, and fruit is again laid out on it until the multicooker is full. Plum jam, prepared at home not on the stove, has a special aroma and softness. The consistency is more like a very delicate jam. The program is set to “Quenching”. How much? 1 hour is enough at a power of 750-800 W. After cooking, the jam is sealed in jars or eaten immediately. Any varieties of plums are suitable, but cook sour ones longer - 1.5 hours. Sugar is added to taste.

A way for those who like to tinker

Not everyone likes five-minute jam, so you can make it according to traditional method, which was previously used in every third home. You will need:

Elastic plums (1 kilogram);

Sugar (1.4 kilograms);

Boiled water (1.5 cups of 200 ml).

Plum jam for the winter used to be prepared this way. Many people have known its taste since childhood, although it takes a little tinkering. The fruits are pitted and placed in a separate bowl. Sugar is mixed with water and the syrup is cooked over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. The syrup is not cooled, but immediately poured into the plums. They need to be left in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, and poured over the plums again for several hours. After such preparation, the jam is placed on the stove. You need to cook it over low heat, stirring and skimming off the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are sealed in jars in the same way as any other homemade product.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How long should you cook plum jam in this case? The same amount - 1 hour. To check how well it has reduced, you can drop a drop of syrup onto a plate. If the drop does not flow or spread over the surface, then the jam is completely ready for swirling. It is not necessary to cool it.

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste. It will require:

Plums (1 kilogram of ripe, but not too soft);

Sugar (1.5 kilograms for the entire cooking);

Zest of 5 oranges.

The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released. At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar. The plum with juice is placed on the stove. After the first boil, reduce the heat to low. Candied orange peels are passed through a meat grinder and added to the fruit with syrup. You need to cook until tender, on average 1-1.5 hours over low heat. The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

How to seal jam for the winter

To prevent the workpieces from deteriorating, they must be properly closed for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, doused with boiled water from the inside, and dried. The latter is very important: seedless plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. The jars are kept over steam until all the droplets have dried. The lids are sterilized in boiling water for 10-15 minutes. Jam is placed in jars wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids of your choice: plastic or metal. The latter are twisted with a special machine.