How to make jam from large plums. Plum jam for the winter - the most delicious recipes

Fully ripened fruits are selected for plum jam. Fleshy, with a well-separable bone - they are ideally suited for cooking thick, tasty sweets. By size, plum fruits are divided into large, weighing about 50 grams, medium and small. They have shapes ranging from oblong-oval varieties to round ones. Depending on the variety, they can be dark blue, dark red, purple, yellow and even green in color.

To add a refined aroma to plum jam, you can add vanilla essence. But plum goes best with nutmeg and cloves. They are added to taste at the end of cooking.

Rules for making jam

Plum goes well with any other berries, and this mixture creates a great flavor. Cherry makes this jam soft in taste, apple and cinnamon add aristocratic notes, quince or grapes will fill the dessert with nobility, and walnuts will add tartness to the jam.

In order for the finished mixture to have a uniform thick consistency at home, several conditions must be correctly met:

1. For 1 kg of fruit you need approximately 1.25 kg of sugar.
2. Cook until fully cooked; a lot depends on the pectin content in the fruit. At the end, a little syrup is dripped onto a cold saucer, and if the drop does not spread during cooling, then the jam is considered ready.
3. Cooking is carried out in a basin with a wide bottom and sides corresponding to the expected volume. You should not use enamel dishes for cooking - the jam will burn badly in them.
4. Simultaneous cooking with other dishes on the same hob is undesirable: jam absorbs foreign odors.
5. When preparing syrup, purified water should be used.
6. Berries and fruits for jam are weighed on scales. Capacity can only be used to determine volume, but it does not correspond to mass.

Stir the jam with a wooden spatula.

Table of volumes of products used.

Classic plum jam

To make jam according to this recipe, you need blue plums with an easily separated pit. Fruits are washed, preferably each fruit separately, under running water. To remove the skin, the fruits are dipped in boiling water for 2–3 minutes and then dipped in cold water– the skin cracks and is easily removed. The plums are carefully cut into two or more slices, and the seeds are removed.

For 700 g of pitted plums you need:

4 pcs. pelargonium leaf (can be left without it or replaced with any fragrant herb).
1 kg sugar;
0.5 liters of water.

Peeled plums are immediately immersed in water with citric acid to prevent the pulp from darkening.

1 kg of sugar dissolves in 0.5 liters of water. Then the liquid is heated and boiled for about 10 minutes, and in the process the resulting foam is removed. The syrup is cooled to room temperature. Prepared plums are dropped into it, and everything is thoroughly mixed. After boiling, the jam is constantly stirred to remove foam. Approximately 4 minutes before the end of cooking, add 4 pelargonium leaves tied together with a thread. They are removed before sealing. Ready dish should have a thick and homogeneous syrup.

Thick and smooth syrup

"Grandma's Recipe"

Plum fruits are washed and the seeds are removed. For 1 kg of plums you need:

sugar – 1300 g;
water – 610 ml.

Syrup is made from 610 g of sugar and water. The prepared fruit slices are placed in a basin and filled with hot syrup.

The jam is cooked in three batches and kept for about 8 hours. The remaining sugar is divided in half, 345 g each, and one portion is added before each batch. When hot, the jam is poured into sterilized jars and tightly closed. You can use nylon covers. It is not necessary to wrap up.

Five minutes

You can quickly make classic jam using a five-minute recipe. The plums are washed and dried. Then the seeds are removed and the pulp is passed through a meat grinder or crushed in a blender.

Prepare syrup by taking 1300 g per 1 kg of twisted plums. sugar and 300 gr. water. Pour the pulp into sweet water and cook over medium heat, stirring constantly. The heated mass should be boiled for 5–7 minutes, and then filled with pre-prepared sterilized jars. Cover the containers with circles parchment paper, soaked in vodka, and hermetically sealed. There is no need to turn the jars over to cool.

Small plum jam “Solemn”

A slow cooker is used to make this delicacy. Take any model that has a “quenching” function. You will also need:

1. 1 kg of small pitted plums;
2. 750 g sugar;
3. 1⁄2 pcs. lemon with peel;
4. 1.5 tbsp. l. honey;
5. 2–3 pcs. carnations;
6. 3 tbsp. l. cognac

Fruits, granulated sugar, chopped lemon with zest, honey, cognac and cloves are poured into the multicooker bowl. The “quenching” program is set for 1 hour. After the set time has expired, the jam simmers for another two hours. Then it is poured into sterilized jars and closed with a lid.

Sliced plums for jam in syrup

When cooking in a slow cooker or bread maker, there is no need to control the process itself, constantly stirring and removing foam. It is enough to add the necessary ingredients according to the volume of the bowl.

Plum jam in the microwave

The plums are washed, dried and, without dividing them into two halves, the seeds are removed from them. Place a piece of refined sugar in the middle of each plum. For this you will need:

1. Drain – 30 pcs.
2. Refined sugar – 30 pcs.

Place the prepared fruits in a deep microwave-safe bowl and cover with a lid. Baking is carried out at full power for 9 minutes. Then, while hot, they are placed in sterilized jars and rolled up.

The number of plums may be different. Basic rule: 18 seconds per plum. The consistency of the syrup and dessert depends on the quality of the fruits themselves. Soft, slightly overripe plums will produce a thick, opaque liquid. Firm varieties with dense pulp will help you get a slightly more tender jam with clear syrup.

Plum jam with walnuts

Cut the plums into two halves and remove the pits. Place the fruits in a cooking basin, add 1 glass of water and bring to a boil, then cook over medium heat until softened (approximately 15–20 minutes).

For this you will need:

1 kg dark blue plums;
4 cups sugar;
100 g peeled walnuts;
2 tbsp. l. vodka or cognac;
citric acid on the tip of a knife.

Then add sugar and nuts to the mixture and cook everything together until tender. The jam readiness test is determined using simple way. A drop of syrup should not spread much on the plate. Add vodka to the slightly cooled sweet mixture, stir gently, and then place it in prepared jars.

Continuing preparations for the winter, we move on to cooking plum jam. All self-respecting summer residents grow plums of different varieties. Having eaten to your heart's content, it's time to make simple jam or turn it into delicious dessert. Cooking recipes in my notebook not too much.

But each of them has been tested over the years. Choose any one you like, collect plums and start harvesting.

How to make delicious plum jam for the winter

Any type of plum is suitable for cooking a delicious delicacy - yellow, white, prune, cherry plum, Hungarian, round, it all depends on your taste preferences.

Removing the core is not a necessary condition, but most housewives prefer to prepare the winter delicacy without seeds. Agree, it’s not very pleasant to “spit” among guests, and your family won’t approve. Therefore, you will have to work a little, although getting the pits out of plums is not too difficult.

If you like to experiment, try diversifying the taste of the dessert by adding walnuts, apples, oranges, cinnamon, and apricots.

Plum in chocolate

Make a dessert with cocoa. Remember the famous candies “Prunes in chocolate”? Very reminiscent.

The only drawback of jam is that it does not last long. You will have to eat it within 6 months, but given the unusual taste, it will not be difficult.

Take:

Plums, preferably the dark variety – a kilogram.
Sugar – 500 gr.
Cocoa powder – 200 gr.

How to make unusual jam:

Remove the seeds from the fruit and chop finely (you can use a blender, but it’s better if large pieces of fruit remain).
Add half the granulated sugar and place on the stove.
Mix the remaining sugar with cocoa.
When the dessert boils, gradually, in portions, add sugar cocoa. Stir the mixture well each time.
Cook for 15-20 minutes. Bring to a high boil, remove from heat and immediately fill the jars. Twist it, wait for it to cool, and put it in the pantry.

Five-minute jam from pitted plums

Traditionally, we try to preserve vitamins through less heat treatment of fruits. Cooking five minutes is not much different from preparing dessert from other fruits. Advice: select plums that are not too overripe, otherwise they will boil and you risk getting jam.

You will need:

Plum – 2 kg.
Sugar - kilogram.
Vanillin – 10 gr.

Cooking recipe:

Cook in three steps. Wash the fruit, halve it, and remove the seeds.
Cover the slices with sugar, leave to infuse for several hours and release the juice. The time depends on the juiciness of the fruit.
Let it cook. After boiling, reduce the heat and cook the slices for 5 minutes.
Remove from stove. Leave to cool.
Re-cook by returning to the boil and cooking for five minutes.
When the jam has cooled, cook in last time. At the end, boil strongly, turn off.
Fill sterile jars and seal. After cooling, move it to the pantry or cellar.

Classic jam recipe - video

Delicious plum jam for the winter in slices

Transparent syrup in which the slices float beautifully. For this, you can try and work hard to remove the seeds. Hungarian plums or similar varieties of plums are ideal for cooking.

You will need:

Sugar and plum of any kind - one kilogram (for sour fruits, it is allowed to increase the amount of sand to 1.3 kg).
Water - half a glass.

How to cook delicious jam:

Set the overripe and soft fruits aside; they will be used for other plum preparations. Wash the plums and remove the seeds.
Fill the slices with sugar and do other things for 5-6 hours.
Let the dessert cook. After boiling, note the time. Cook the preparation for 40 minutes.
Check the readiness of the jam by dropping a drop onto a saucer. Place in jars, seal, and store for winter.

Thick plum jam with gelatin

This is not jam, although the syrup will be quite thick. But the delicacy is cooked in slices. More correctly, the jam should be called “plum in jelly.”

Sugar – 2 cups.
Plum – 1 kg.
Gelatin – 30 gr.

How to properly cook with gelatin:

Divide clean fruits into halves, remove the seeds. Divide the large halves into slices.
Sprinkle with sugar. If you take instant gelatin, do not soak it, just add it along with sand.
The contents must sit to release the juice. This will take several hours.
Let it cook. After boiling, immediately turn off and fill the jars. In the long run heat treatment This recipe does not require plums. But be sure to sterilize the jars themselves.
Roll up, turn over, wait to cool.

Seedless jam in a slow cooker with cinnamon

Prepare any jam, with or without seeds, the cooking process remains the same. I warn you, the dessert turns out liquid.

You will need:

Plums – 1 kg.
Cinnamon stick.
Granulated sugar – 500 gr.

Step-by-step preparation:

Remove the seeds from the fruit and measure out the sugar. Place in a bowl and stir the contents thoroughly.
Do not start cooking for about 15 minutes to allow the plums to release their juice. Add chopped cinnamon.
Then cover the lid and cook for 40 minutes, setting the “Stew” or “Jam” mode.
Halfway through cooking, open the lid and stir.
Distribute the finished treat into jars.

To the collection of your recipes

Yellow plum jam with orange

White and yellow plums, including cherry plums, are better suited for making orange jam.

Oranges – 500 gr.
Granulated sugar – 1.5 kg.
Plum – 1.5 kg.

How to cook:

Remove the cores from the plums.
Wash the orange, cut it directly with the zest into small pieces (you come across some seeds, select them). Blend into a paste with a blender.
Combine plums with orange puree, add sugar.
After 30 minutes, send to cook. Bring the mixture to a boil over high heat, then reduce and continue cooking for 5-10 minutes.
Skim off the foam and let it boil vigorously. Turn off and distribute into jars. Roll it up, cool it, put it in the cellar or pantry.

Plum jam with walnuts and cognac

The unusual nutty taste, pleasant sourness, and subtle aroma of cognac will make the dessert incredibly tasty. Cook from any plum, but black plums will turn out watery. You can balance the consistency by simply increasing the amount of nuts.

Take:

Fruits – 1 kg.
Walnuts, shelled – 200 gr.
Cognac – 2-3 large spoons.
Water – ½ cup.
Sugar – 4 cups.

Cooking recipe:

Divide clean plums into halves, remove the middle.
Place in a cooking container, add water and bring to a boil.
Pour in granulated sugar, crushed nuts (make pieces and crumbs mixed from them).
When the mixture boils, cook for 20 minutes, skimming off the foam.
Turn off the burner and leave it with the lid open for 10 minutes, allowing it to cool slightly.
Pour in the cognac. Distribute into jars while hot and roll up.

Assorted plums and apples

A fragrant delicacy is obtained by cooking plum jam with sweet apples.

You will need:

Apples and plums - one kilogram each.
Sugar – 800 gr.
Citric acid - half a small spoon.
Water – 100 ml.

Wash the fruit, cut into pieces, remove seeds and seeds. Place in a bowl.
Pour granulated sugar into boiling water, stir and add fruit slices.
Bring to a boil. Skimming off the foam, cook for 10 minutes. Remove from the burner and leave to steep for 3-4 hours.
Put it back to cook. After boiling, cook for 10 minutes, discard citric acid.
Continue cooking for another 5 minutes. then turn off, pour and seal.

Chocolate plum jam with cocoa

Video recipe for plum dessert for the winter. If you don’t feel confident, repeat the author’s actions and everything will work out. Good luck with your preparations.

We are now in the season of blue plums. They are in the middle phase of ripening, not very soft yet. The jam prepared for the winter from such plums will come with whole slices. Today I am posting an easy to prepare and proven family recipe for Hungarian plum jam. This homemade jam Blue plums make tasty, tender and delightfully beautiful. We need: blue […]

We are now in the season of blue plums. They are in the middle phase of ripening, not very soft yet. The jam prepared for the winter from such plums will come with whole slices. Today I am posting an easy to prepare and proven family recipe for Hungarian plum jam. This homemade blue plum jam is delicious, tender and delightfully beautiful.

We need:

blue plums 1.5 kg (I have the Hungarian or Ugorka variety);
sugar 1.2 kg;
water 0.5 cups.

How to make jam from pitted plums

We begin preparing the workpiece by going, armed with a bucket, to collect plums ourselves or to the nearest market store. Jam from your own plums, collected with your own hands, is always tastier and healthier, but not everyone has this opportunity, unfortunately. Blue plums need to be freed from tails and leaves. Wash thoroughly and remove from each seed, cutting it into two parts. Defects, if any, should be removed.

Sprinkle the plum halves with granulated sugar. You can leave the plum in the sugar until it releases juice, or add half a glass of water so you can immediately put it on the fire. The heat should be very low so that the jam does not burn.

During the heating process, the plums will release juice and end up in syrup. Stir the plums with a wooden spatula. After boiling, boil the Hungarian jam for a couple of minutes (no more than 5) and turn off the heat. Leave the workpiece to cool completely (about 3.5 hours).

Place the cooled jam on the fire again. Cook for 5-7 minutes. Then pour into jars.

Close the jars with lids and roll up with a special key. Turn the jars of jam onto the floor and wrap them in a warm blanket or towel.

Leave the plum jam until it cools completely, then put it in a dark and cool place for long-term storage.

Blue plum jam tastes incredible - with a slight sourness and rich, bright color. It goes well with hot drinks: tea, compote, uzvar. In addition, Hungarian jam is perfect as a filling for grated pie or other baked goods.

Autumn is perhaps the most important season in the life of a real housewife. Vegetables, fruits and berries grown/purchased on the market require processing and storage for the winter. Plum trees growing on summer cottage or in the garden, they are usually pleased with a good harvest. The most popular way to prepare plums is to make jam. Below is a selection of simple and original recipes, which will surprise even experienced cooks.

Thick jam from pitted plum slices for the winter - step-by-step photo recipe

Everyone knows the three main ways to preserve plums in winter: compote, drying (prunes), and jam (jam). Let's stop at jam. It would seem, why is it so complicated? I mixed the fruits with sugar, boiled them and poured them into jars. Why then does the taste and consistency differ among different housewives? We'll cook clear jam with thick syrup and dense fruit consistency.

What is the secret of the recipe?

with minimal stirring, the fruits remain dense and do not fall apart
by adding citric acid, the syrup turns out transparent
a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

Dark late varieties of plum:2.3 kg (weight after pitting - 2 kg)
Sugar: 1 kg
Citric acid:1/2 tsp. or 1 tbsp. l. lemon juice

Cooking instructions

How to make yellow plum jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, juicier, and are well suited for making jams, preserves and confitures.

Ingredients:

Plum fruit yellow– 1 kg.
Granulated sugar – 1 kg.

Algorithm of actions:

Preparation begins with harvesting. Then you need to sort the plums, remove wormy, darkened, rotten fruits. Rinse. Leave for a while to dry.
According to this recipe, the jam is made without seeds, so separate each plum and discard the pit.
Place the fruits in a container in which the jam will be prepared. Lay out the plums in layers, sprinkling each of them with granulated sugar.
Leave for a while so that the plums release their juice, which, when mixed with sugar, forms a delicious syrup.
Plum jam By classical technology It is cooked in several stages. When there is enough syrup, you need to carefully mix the plums. Put on fire.
After the jam boils, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This cooking method does not allow the plum halves to turn into puree; they remain whole, but are soaked in syrup.
Pack the finished jam into small glass containers. Cork.

In a cold, snowy winter, a jar of sunny golden jam, opened for tea, will warm you both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today you can equally find the names “Ugorka” and “Hungarian”, the fruits are small in size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

Plum “Ugorka” – 1 kg, the weight of the pure product without seeds.
Granulated sugar – 800 gr.
Filtered water – 100 ml.

Algorithm of actions:

At the first stage, sort the plums, wash them, and remove the pits.
Boil syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
Pour hot syrup over plums. Now put the fruits to boil. At first the fire is strong, after boiling - the smallest. Cook for half an hour.
Leave for several hours. Repeat the procedure two more times, while reducing the cooking time to 20 minutes.
Sterilize containers and lids, package the finished jam.
Cork. Cover with a warm blanket/plaid for additional sterilization.

Fragrant, thick, dark red jam will be the most the best treat for winter tea parties.

The simplest and fastest recipe for plum jam “Five Minutes”

Classic technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of living housewives does not allow “prolonging the pleasure.” Recipes for making jam using accelerated technology come to the rescue; they are called “five-minute recipes,” although sometimes it still takes a little more time.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 1 kg.
Water – 50-70 ml.

Algorithm of actions:

Sort the plums, cut off the darkened areas, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the process of soaking in syrup).
Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
Start the cooking process, first over medium heat. As soon as the jam comes to the point of boiling, the heat should be reduced to very low and kept hot for 5-7 minutes. Any foam that appears must be removed.
During this time, prepare glass containers with a volume of 0.5–0.3 liters; be sure to sterilize the containers and lids.
Plum jam must be packaged hot; it is advisable that the containers are hot (but dry).
You can seal with tin, pre-sterilized lids.

Additionally, cover with a blanket/blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but aromatic and tasty.

How to make plum jam with pits

Plum jam with pits is a fairly popular product; housewives use it to save time. The second point is that the seeds give the finished jam an extraordinary taste.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 6 tbsp.
Water – 4 tbsp.

Algorithm of actions:

Sort and rinse the plums. Prick each one with a fork so that the syrup penetrates inside faster.
Place the fruits in a deep saucepan. Fill with water (as required). Bring to a boil, blanch for three to five minutes.
Strain the plums, pour the water and plum juice into another pan. Add sugar there, stirring, and cook the syrup.
Pour the prepared syrup over the blanched fruits. Leave for 4 hours.
Bring almost to a boil. Leave again, this time for 12 hours.
After this, you can begin the final cooking - 30-40 minutes at a gentle simmer.
This jam should be packaged in sterilized containers. Seal, preferably with tin lids.

The plums retain their shape, but become transparent and have a beautiful honey hue.

Recipe for plum and apple jam

Usually, gardens are pleased with the simultaneous harvest of plums and apples; this is a kind of hint to the housewife that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

Sour apples – 1 kg.
Dark blue plum – 1 kg.
Granulated sugar – 0.8 kg.
Filtered water – 100 ml.
Citric acid – ½ tsp.

Algorithm of actions:

The process, according to tradition, begins with washing and sorting the fruits.
Then divide the plums into 2 halves and remove the pit. Cut the apples into 6-8 pieces, also remove the “tail” and seeds.
Prepare syrup from water and sugar.
Stir the plums and apples until they are evenly distributed. Pour in hot syrup.
Repeat three times next process: bring to a boil, cook over very low heat for a quarter of an hour, stand for 4 hours.
At the last stage of cooking, add citric acid, you can dilute it a small amount water. Cook for a quarter of an hour.
Pack in sterilized containers.

Properly cooked apple and plum jam turns out homogeneous and thick. It is suitable for drinking tea and making pies.

Preparation for the winter - jam from plums and pears

Apple and plum jam has a worthy competitor - pear and plum jam. Pears make plum jam less sour and thicker.

Ingredients:

Plum “Ugorka” – 0.5 kg. (seedless)
Pear – 0.5 kg.
Granulated sugar – 0.8 kg.
Water – 200 ml.

Algorithm of actions:

Rinse the pears and plums. Trim the tails of pears, remove the seeds, and remove the seeds from plums.
Cut the pears into small slices, plums into 4-6 pieces (depending on size). You can actually start making the jam.
Prepare syrup from water and sugar. This process is primitive - mix in a saucepan and bring to a boil. Remove from heat as soon as the sugar has dissolved.
Place only pears in the container; they need more time to cook; pour hot syrup over the fruits. Keep on low heat for 20 minutes. If foam appears, remove it. During this time, the pear slices will be saturated with syrup and become transparent.
Now it’s the plums’ turn, put them in the pan with the pears and stir. Boil together for 30 minutes.
Sterilize containers and lids, place while hot, and seal.

Pear and plum jam will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of traditional apples or pears, plums are accompanied by oranges.

Ingredients:

Plum “Hungarian” – 1.5 kg.
Granulated sugar – 1.5 kg (or a little less).
Orange juice from fresh fruits – 400 ml.
Orange zest – 2 tsp.

Algorithm of actions:

Stage one - inspect the plums, sort them, remove bad fruits, remove pits.
Step two is to prepare juice from oranges.
Place the plums in a cooking container and add orange juice.
After boiling, boil for 20 minutes. Place in a colander and drain the orange and plum juice.
Add sugar to it. Boil to obtain a flavorful syrup.
Pour in the plums again and add the orange zest. Continue the cooking process.
Check readiness as follows - a drop of jam on a cold saucer should hold its shape, not spread, and the fruits themselves should be completely immersed in the syrup.
Fill sterilized containers with jam. Seal with the same lids.

When tasting plum and orange jam, a stunning citrus aroma, light sourness and extraordinary color are guaranteed.

How to make plum jam with lemon

Many recipes for plum jam suggest adding citrus fruits or citric acid, which help in the process of canning and long-term storage. Lemons are just the fruits that go well with plums.

Ingredients:

Plums – 1 kg.
Granulated sugar – 0.8 kg.
Lemon – 1 pc. (small size).

Algorithm of actions:

To prepare this jam, it is best to take large plums with blue skin or “Hungarian” fruits. Wash the plums, remove the seeds, cut each fruit into 6-8 pieces.
Add sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
Put the plum jam on the fire. Add lemon zest to the fruits and squeeze lemon juice. Cook until the plums are ready; a simple check is that a drop of syrup retains its shape.

Plum jam with a light lemon aroma in winter will remind you of warm, sunny days.

Recipe for delicious plum jam with cocoa

The following recipe is too original, but incredibly tasty. But the plums will not be accompanied by the usual apples, pears, or even exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help radically change both the color and taste of plum jam.

When preparing this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the “folk” home test, then the portion of fruit (sugar and cocoa, respectively) can be increased.

Ingredients:

Plums – 1 kg, already pitted.
Granulated sugar – 1 kg.
Cocoa – 1.5 tbsp. l.
Filtered water – 100 ml.

Algorithm of actions:

Sort out the plums. Cut. Discard the bones.
Sprinkle with sugar, so the plums will release juice faster.
Leave for several hours. Let it simmer by adding water, adding cocoa and stirring.
First make the heat quite high, then reduce it to very low.
Cooking time is about an hour; naturally, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder will definitely surprise your household with both taste and color!

Plum and cinnamon jam

Ordinary plum jam can be radically changed with the help of a small portion of oriental spices. A pinch of cinnamon will be a kind of catalyst for transforming banal plum jam into a delicious dessert worthy of decorating a royal table. The hostess who prepared an extraordinary dish can safely be awarded the title “Queen of Cooking”

Ingredients:

Plum “Ugorka” or large with dark blue skin – 1 kg.
Granulated sugar – 1 kg.
Ground cinnamon – 1 tsp.

Algorithm of actions:

Close attention should be paid to plums, choosing the best fruits from those available, without rot, wormholes, or darkening. Rinse under running water. By using paper towels remove excess moisture.
Using a sharp knife, cut into two parts. Discard the bones.
Place the fruits in a saucepan, sprinkling the layers of plum halves with sugar.
Place the saucepan in the cold for 4 hours so that the plums release juice under the influence of sugar.
Cook the jam in two stages. The first time, keep it on the fire for a quarter of an hour, stirring all the time and removing the foam that appears on the surface occasionally. Refrigerate for 12 hours.
Start the second stage of cooking by adding cinnamon and stir. Put it on fire again.
Double the cooking time. Stir, but very gently, so as not to crush the fruits. The syrup should thicken, the plum slices will become soaked in syrup and transparent.

The light aroma of cinnamon will confuse relatives who will expect baked goods from the hostess, and she will surprise the household by serving plum jam with an unusual taste.

Aromatic, delicious plum jam is an indispensable preparation for the winter: simple with or without seeds, with cinnamon, mint or orange!

In this version, we offer a base – plum, diluted with a small amount of citrus – orange. The result is amazing - sweet and sour jam with notes of aromatic orange. Like any jam, plum-orange jam is perfect for tea, pancakes, cheesecakes, and pancakes.

plums – 550 g;
sugar – 500 g;
orange – ½ part.

We sort through the plums, discarding those that are spoiled, wrinkled, or with dark spots. We wash the selected plums in cool water, dry lightly with a kitchen towel or paper napkin.

We divide each plum into two equal halves, first tearing off the tails, and also removing the seeds.

Now cut each half of the plum lengthwise into two more equal halves. We do this with all plums.

Transfer all the prepared plums to a saucepan or pan with thick walls. Take half an orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. Place the orange in a saucepan with the plums.

Add granulated sugar so as not to miscalculate the quantity, weigh it the day before total quantity peeled plums and oranges, on total weight 550 g take half a kilogram of granulated sugar. Mix all the contents of the saucepan, leave for 2.5-3 hours completely undisturbed, so that the plum and orange give up all their juice and the sugar completely dissolves in it.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or herbs; cinnamon will taste good.

Place the saucepan on the stove and cook our jam for 35-45 minutes. Remove any foam that will definitely form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of cooking, the plums and oranges were sufficiently saturated with syrup. Remove the hot jam from the stove.

We prepare jars for sealing in advance - wash them thoroughly with soda, sterilize them in any way, keep the lids in boiling water for three minutes. Fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store the plum and orange jam in a cool room, pour the remainder immediately into a beautiful bowl, cool and serve for tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to make plum jam as a fragrant and delicious preparation for the winter. It is worth noting that the recipe for plum jam is not complicated, even a novice housewife can master it. This is a recipe for plum jam for the winter with seeds.

Plum with pit 1.5 kg
Purified water 400 ml
Granulated sugar 1.5 kg

Before you start making jam, you need to sort out the plums. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in the jar.

After the plum has been sorted and washed with running water, you will need to fill it with sugar syrup. It’s easy to make the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the heat in the oven. Let cool for 5-7 hours. There should be 3 such stages; each time you need to bring the plum to a boil and cool.

After boiling the plum, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the pit.

Recipe 3: pitted plum jam in a slow cooker

We present to your attention a simple recipe for jam with pitted plums - with step by step instructions and photo. In addition, we will cook the plum delicacy in a slow cooker - with such a “miracle saucepan” the cooking process will be as quick and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

plum fruits – 1.5 kg
sugar – 1 kg
cinnamon – 2 sticks

Wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and add sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Don't forget to stir after the specified time.

To grind the mass we use an immersion blender.

We set the “Multi-cook” (or “Stewing”) program to a temperature of 90 degrees and cook for another hour. When the signal sounds, immediately pour the jam into jars sterilized over steam.

Roll up with clean lids and place under warm blanket or a towel. After the jars of plum jam have cooled, we put them in the pantry for storage. A delicious and fragrant dessert is ready for tea!

Recipe 4: how to cook plum jam with cocoa in a bread maker

Plum jam with cocoa or chocolate-plum jam is truly an original and very tasty dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult to resist.

Plum – 1 kg
Cocoa powder - 3 tbsp. l.
Granulated sugar – 1 kg

We select ripe fruits for jam, without visible damage. Rinse the plum in cool water. Let the excess liquid drain.

I had a very ripe plum, so I also completely removed the skin from it. But this is not at all necessary.

Transfer the prepared plums to the bread machine container.

To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.

Sprinkle the plums with the required amount of granulated sugar according to the recipe.

Now add cocoa powder. If you want a richer chocolate taste, you can add a little more cocoa.

If you are preparing jam on the stove, then it is better to add cocoa 5-10 minutes after boiling the jam, when you have removed most of the foam.

Place the container in the bread machine.

We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.

We have enough time to prepare containers for storing jam. Glass jars must be washed thoroughly using baking soda, rinse. Then sterilize in any way available to you. Directly sterilizing the containers should be done shortly before the end of cooking the jam, so that the jars are hot before pouring.

After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.

We wrap the jars in a blanket and leave them in this state until they cool completely. Cooled jam can be stored in a cool place.

Plum jam in chocolate made from plums with cocoa is ready!

A very original plum jam with a rich chocolate taste will conquer even those who are skeptical about various culinary experiments.

Recipe 5, step by step: seedless plum jam for the winter

Experienced housewives probably know how to make plum jam. Therefore, this recipe for plum jam with step by step photos will be a lifesaver for many novice housewives who have not yet tried to prepare this dessert with their own hands.

Our step by step recipe with photo.

plum - 1 kg
sugar - 1 kg

We take the necessary ingredients for making plum jam and put it on the table. It is best to start cooking this jam in evening time. Why will become known later.

First, let's take a kilogram of plums. Choose firmer fruits so that they don’t end up turning into jam. Wash the plum thoroughly.

Using a knife, cut the washed plums into several pieces and carefully remove the pit, because this will make the jam more enjoyable to eat.

Now it's time to prepare the syrup. To do this, mix sugar with half a glass of water and put it on the stove. The fire should be low so that the sugar does not burn.

After preparing the syrup, pour it over the chopped plums and leave to brew for several hours. During this time, the plum should release enough juice.

Now turn on the stove again, put the plums and syrup on high heat and bring the mixture to a boil. After the plums have boiled, let them cool and let them sit for 9 hours, or better yet, overnight. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning we begin further preparation of jam. Place the plums on the fire again and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third day, put it back on the fire and cook until the drop begins to stretch. Mix the jam and pour it into a jar until you want something delicious.

Recipe 6: plum jam with almonds (step-by-step photos)

Plums 1 kg
Sugar 1 kg
Water 1200 ml
Soda 1.5 tablespoon
Almonds 200 g
Cloves 5-10 pcs.
Cinnamon 0.3 teaspoon

Rinse the plums and remove the pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a saucepan. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

After 4 hours, drain the water. Rinse the plums in clean running water. Pour boiling water over almonds for 1 minute, drain. Pour boiling water again. Let stand for 10 minutes. Drain the water. After which the nuts will be easily peeled.

Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into the pan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup completely hides the plums. Remove from heat and leave for 8 hours. Then bring to a boil over moderate heat and remove again for 8 hours. On the third day, cook until done. Add cloves and cinnamon.

Sterilize the jars and boil the lids. Place the jam into jars and seal using a seaming machine. Cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: delicious plum jam for the winter with mint

Plum 1 kg
Sugar 0.5 kg
Orange 1 piece
Fresh mint 3 sprigs

Remove the pit from the plums. Cut the plums into quarters.

Add sugar, cover and leave overnight.

The plums should give juice. Stir a couple of times during this time.

Place the plums in a colander and allow the resulting juice to drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for about 20 minutes until the syrup begins to caramelize.

Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding the orange zest, the squeezed orange halves and the juice of half the orange.

Cook over low heat until tender or desired consistency. You can check the readiness of the jam by dropping a drop of hot jam onto a saucer that has been chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for another couple of minutes. Pour the hot jam into sterilized jars (you can add pieces of zest and mint sprigs), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!

Recipe 8, simple: homemade plum jam

Red sour plum 1.3 kg
Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) make jam from whole plums, I love this jam, but my youngest son won’t appreciate it, so, 2) cut the plums in half and remove the pits, 3) remove both the pits and peel - this will give you a sweeter and more uniform jam.

I decided to make a tart and sour jam, so I went along the 2nd route, cutting out the seeds and saving the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours so that the plum releases more juice.

Place on low heat and start heating while stirring. Don't let the granulated sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir until the granulated sugar is completely dissolved. Foam begins to form.

The jam has boiled, there is a lot of foam, reduce the heat to low and remove the foam. After boiling, you need to cook the jam for about 15 minutes; if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the heat and let it cool slightly.

Pour into sterilized jars, cover with a blanket and leave until completely cool.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: five-minute jam from plums in halves

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don’t need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

1 kg plums (Hungarian variety);
1 kg sugar;
0.5 cups of water (250 ml glass).

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil it in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to fill with syrup and the syrup to thicken.

Makes approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. Jars can be sterilized in the microwave (pour 1 cm of water into the bottom of the jar and turn it on for 2-3 minutes at maximum power), or in a steam bath (a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.

Delicious jam from plum halves in five-minute jelly is ready.

Recipe 10: plum jam with apples (with photos step by step)

Very tasty and aromatic jam is made from sweet apples and sweet and sour plums. In addition to the fact that apple and plum jam will have an incredibly beautiful color and will be pleasant not only to eat, but also to put on festive table in the form of a dessert, it turns out to be very aromatic and not cloying.

Apples and plums can be prepared with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts; it can be used to prepare compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the simplest and most quick way, which will not require much effort from you. For more aroma, you can add a little vanilla, cloves or cinnamon to the bowl with jam and you can achieve a completely new, unique aroma.

Plums - 1 kg;
Apples - 1 kg;
Sugar - 1 kg;
Water - 1 glass.

We choose ripe, fleshy plums. We wash and remove spoiled or very overripe ones.

Place the plums in a colander and rinse under running water.

Remove the seeds and place in a convenient container.

Wash the apples, peel and remove the seeds.

It is best to cut the apples into slices, but you can also cut them into thin slices.

Try to choose a container where all the fruit will fit freely and it will be convenient for you to make jam. Add a glass of water to the apples and plums and heat over medium heat. Cover the pan with a lid to steam thoroughly. After this, you can add sugar to the plum and apple jam and mix well.