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

Before starting cooking, you need to choose a fruit. For winter seaming, you will need ripe, fairly strong plums of any kind. You can add some cinnamon or nutmeg to make the treat even more delicious.

Plum jam recipe

Ingredients

Servings: - + 80

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

Per serving

Calories: 288 kcal

Proteins: 0.4 g

Fats: 0.3 g

Carbohydrates: 74.2 g

1 hour. 30 minutes. Video Recipe Print

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

Wash the plums thoroughly under running cool water. We clean it from tails and other debris, for example, dried leaves. Discard unripe or rotten fruits. Freeing the pits from the plums.

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

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

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

We turn off the gas, pour it into the cans and roll it up. Do not overturn. After cooling, we remove the delicacy in the basement or in the refrigerator.

Prune jam recipe

Prunes are a special kind of plum grown especially for drying. Its fruits are very healthy and have a pleasant sweet and sour taste and aromatic smell. It is great for winter harvesting. The jam from these dried fruits turns out to be thick, slightly tart and sour.

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




Servings: 60

Cooking time: 1 hour 40 minutes

The energy value

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

Ingredients

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

Step by step cooking

1. Wash prunes thoroughly in warm water. Peel off the tails. Pull out the bones.
2. Place dried fruits on a towel and let dry.
3. Pour water into a saucepan, add prunes there. Put on the stove and boil until completely cooked.
4. Turn off the heat, drain the water. Let the prunes cool for 10 minutes.
5. Rub slightly cooled dried fruits through a sieve. You can also use a meat grinder for this.
6. Place the resulting fruit puree back in the pot. Add sugar and half a glass of water. Put on fire.
7. Cook over medium heat until thickened. Before turning off, add lemon zest, cinnamon or vanillin to the sweet mass.
8. Pour the finished workpiece into previously sterilized jars. Roll up. After seaming has cooled, transfer to a cool place.

Advice: if you do not have time to cook the jam, you can use the multicooker on the “Stew” mode. Another option is a five-minute jam recipe. In this case, the dessert will turn out to be not so thick, but no less tasty.

Prune jam in winter perfectly raises immunity, helps to raise the mood and improves the general condition of the body. With the use of prunes, working capacity rises, the feeling of fatigue goes away, and digestion improves. In addition, experts have proven that desserts such as fruit jams perfectly increase stress resistance.

Spicy plum jam - recipe for a multicooker

Servings: 80

Cooking time: 1 hour 10 minutes

The energy value

For 100 grams of finished product:

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

Ingredients

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

Step by step cooking

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

Delicious plum jam in the oven

Servings: 65

Cooking time: 3 hours 35 minutes

The energy value

For 100 grams of finished product:

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

Ingredients

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

Step by step cooking

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

Pitted plum jam for the winter

Servings: 70

Cooking time: 2 hours 10 minutes

The energy value

For 100 grams of finished product:

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

Ingredients

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

Step by step cooking

1. As always, carefully wash the fruits in cool water, transfer them to a large enamel bowl or bowl for boiling jams, cover them with water and bring them to a boil over a quiet flame - this is necessary for the skin to come off the fruit.
2. Following this, drain all the liquid (it is no longer needed, so you can use it at your discretion), slightly cool the plums at room temperature, remove all the bones and skins and beat the pulp in a blender until smooth.
3. Return the fruit puree to the cooking container, cover it with the amount of sugar crystals indicated in the recipe and send it to the slowest heat. Boil the jam for two and a half to three hours until the density you need, periodically stirring the mass with a wooden spatula and removing the foam from the surface.
4. About 5 minutes before the dessert is ready, add lemon to it, mix thoroughly to completely dissolve, and remove the sweet from the stove.
5. Carefully pack the boiling delicacy into a prepared sterile glass container, roll it up with a preservation key in cans and cool in the usual way under something warm.

Thick Transcarpathian plum jam without added sugar

Servings: 15

Cooking time: 5 hours 15 minutes

The energy value

For 100 grams of finished product:

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

Ingredients

• plums - 1.5 kg.

Step by step cooking

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

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

Plum jam for the winter, a recipe for making plum jam at home - a thick sweet preparation couldn't be easier. Do not believe someone who says that it is impossible to cook a delicious plum jam at home for the winter, as thick as it used to be sold in inconspicuous jars of Hungarian plum in a store. As far as possible.

How to cook jam from plums? Many housewives are frightened by the lengthy cooking of homemade jam, the plum jam takes even longer than the others because of the peeling of the plum skin.

Advice from the Miracle Chef. However, as practice shows, it is not at all necessary to clean the plum, besides, plum skin is a very useful product.

For quick preparation of plum jam, plums need to be used ripe, with a soft skin, which can be left without wasting time peeling the berries and peeling.

I assure you that in the end the peel will become invisible, boiled and soft, and together with the plum pulp will turn into a homogeneous mass, like jam from plums in a store.

Preparation - 3 hours 30 minutes

Cooking time- 1 hour

Calorie content - 290 kcal per 100 grams

Ingredients for a pitted plum jam recipe

• water - half a glass;
• granulated sugar - 1.2 kg;
• fresh plums - 1.5 kg;
• cinnamon - 1 stick.

Plum jam recipe at home

Plums for jam should be ripe, but not crushed, without wormholes, because we are going to make an excellent jam from plums.

The most ideal solution when choosing berries for jam will be a plum grown in your garden. But the "Hungarian" bought on the market, honey or red plums are quite suitable for making thick and tasty jam from plums.

1. We sort out plums, wash, tear off the tails. We take out the seeds from the plums prepared in this way for cooking. To do this, we make a longitudinal cut in the center, divide the fruit into two halves, take out the bone. If we could not cope without the means at hand, we use a sharp knife.
2. Then we cut the halves into pieces of any size. Set aside the bowl of plums and move on to preparing the syrup.
3. We put a saucepan on the stove. Pour hot water into it, pour granulated sugar. Bring to a boil and cook for about 5 minutes.
4. After that, put a stick of cinnamon, plum in boiling syrup. Bring the mass to a boil, remove the foam from the surface, reduce the heat and cook the jam for about half an hour without covering the pan with a lid.
5. Next, remove the jam from the stove, cool it, take out the cinnamon stick, discard it. Using a hand blender, turn the plum mass into puree. We leave for 2-3 hours, covering the pan with a lid.
6. Then we put the jam on the stove, bring to a boil, stir so that it does not burn. We boil until the desired density for about 40-50 minutes.
7. After that, we lay out the hot jam in pre-sterilized jars, roll up with metal lids. We put jars of jam upside down under a warm blanket and leave to cool completely.

Ready-made jam from plums can be stored in an apartment or in a cool place in winter.

This plum jam recipe is very simple, which does not require special skills in making homemade preparations.

In the same simple way, you can cook jam not only from red plums, but also from yellow ones, and the taste of plum jam goes well with rice porridge in milk.

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

Prepared fruit must be transferred to a saucepan. You should also pour 1-1.5 cups of cold water there. The saucepan must be put on low heat and covered with a lid. The plum should be stewed, juiced and soft. This, depending on the variety and degree of ripeness of the fruit, may take from 15 to 30 minutes.

Soft plums must be mashed. You can mince them or grind them with a blender. Strain the finished fruit puree.

To do this, set the sieve over a saucepan and rub the plum mass through a sieve with a wooden spoon. The pulp should separate from any skins and fibers.

Then add granulated sugar to the puree. The more sugar is in the jam, the thicker it will be. Choose a wide pot for cooking. In this case, moisture evaporation will occur more intensively, and the heat treatment time will be shorter.

The jam should be cooked over low heat. To keep it from burning, stir it frequently with a wooden spoon. By volume, the finished jam is almost half the size of the original puree. A well-boiled mass quickly solidifies if you drop it on a cold plate.

The finished plum jam must be laid out in sterile jars and closed with lids. It does not require sterilization and is perfectly stored at room temperature.

Jam is considered a type of jam, but at the same time it differs in consistency and composition. This product is quite often used in modern cooking for the preparation of various dishes and especially baked goods. It should be noted that its recipe is so simple that it does not require much effort, and the taste combines sweetness and sourness, which is very good for confectionery.

Cooking options

There are several ways to make jam. The first one involves the digestion of fruits for a long time, as a result of which moisture evaporates, forming the necessary consistency. The second method is to add special thickeners to the plum jam. The recipe for these types of cooking is often called jam and starch is put in it. That is why it is best to use the first option, although you will have to spend some time on it.

Ingredients

For cooking you will need:

Plum - 2 kg;

Granulated sugar - 1 kg.

To prepare a delicious plum jam, the recipe for which is suggested below, no other ingredients are required. However, many culinary experts prefer to add various spices and even cocoa there to give the dish a special piquancy and unusual taste.

Fruit selection

It is worth noting that there are a huge number of different. They all differ from each other in color, size, density and taste. It is believed that it is from light fruits that it is better to make plum jam. The recipe for this preparation assumes that the result is a transparent and dense jam consistency. However, many housewives prepare jam from any variety of plums, choosing it carefully.

The fact is that the fruits should not be green or unripe, otherwise not only will you not get a good jam, but its use will also affect your health. That is why it is better to purchase overripe fruits, which will not only cost less, but are also perfect for this recipe.

Preparation

First of all, you need to rinse the fruit well. To make the plum jam light, it is recommended to wipe the cloudy bloom from the fruit. You also need to remove the seeds, and finely chop the remaining pulp.

Next, you should transfer the fruits to a container and cover them with sugar. They should be in this form for a day. Many recipes on how to cook jam from plums skip this moment, but it is thanks to him that the juice is released in a more natural way, and not under the influence of temperature.

After the allotted time has passed, you must put the container on fire and bring its contents to a boil. Then the gas pressure is made less, after which the jam is prepared until moisture is completely released from it. As a result, a homogeneous mass should be obtained, in which a metal spoon can safely stand. Then the resulting substance is rolled up in jars and placed in long-term storage before use.

An excellent recipe for plum jam with rich color and delicate taste. This prune jam is perfect for baking pies and pies.

Pitted plum jam for the winter for pies and pies

Jam is prepared from mashed fruits and berries, boiling the mass with sugar until thick. The fruits are pre-steamed and then rubbed through a fine sieve. You can cook jam from only one type of fruit or assorted jam. The offered prune jam has a pleasant sourness and delicate aroma. Instead of prunes, you can take other varieties of plums. The skin of prunes is rich in coloring pigment, so the jam turns out to be a rich burgundy color. This is especially suitable for baking.

Prune jam, products:

Prunes - 2 kg

Sugar - 400 g

Water - 1 glass

Prepare all required ingredients.

Plum jam at home simple recipe:

Wash the fruits and remove the stalks.

In prunes, the pits are difficult to separate, so you need to put the prunes in a cooking container and crush with a wooden pestle. Add water to the gruel.

Cook with stirring until the fruits are steamed.

While hot, rub the mass through a sieve.

Put the puree back in the cooking pot and simmer while simmering for 8-10 minutes.

Add sugar.

Stir everything and continue cooking until tender. The total cooking time should not exceed 45 minutes. Correctly cooked jam falls from a spoon in pieces, without forming a continuous thread, and applied on a saucer does not spread when it cools.

Put the finished jam in sterilized jars, allow to cool and seal with boiled lids for canning.