Plum jam, depending on the type of berry and the cooking method, has a different taste, color, aroma and consistency. Sometimes it even seems that the jam is made from other berries. I like thick, tender, transparent and airy sweet and sour plum jam, with a subtle fruity aroma. And today I will tell you how to prepare thick plum jam without seeds so that it turns out just like that. Making plum jam is not a complicated process, only in our case you will have to tinker a little, but the result is worth it.

Preparation

We will sort out the ripe plums, remove the spoiled ones, stems and leaves. Wash the berries, place them on a towel and let them dry. It is desirable that the plum berries are ripe, but not soft, but dense.

Using a sharp knife, cut the plums into two halves, remove the seeds, and remove the skins from the plum halves. Then cut the peeled plum halves into 4–6 pieces, and place them in a saucepan with a thick bottom in layers of 2 centimeters, sprinkling the layers with sugar. Let it sit for 3 – 4 hours so that it produces juice; you can leave it overnight.

Many housewives, in the process of cooking plum jam, in order to prepare syrup. I don’t like liquid jam, and I don’t want to boil the jam for a long time so that it thickens properly. Therefore, we will cover the peeled and chopped plums with sugar. It will give enough juice to make the jam of the desired thickness without prolonged cooking.

After the plum gives juice, put the pan with the future jam on low heat and bring it to a boil, stirring often enough so that it does not burn or stick to the bottom of the pan. As soon as the jam boils, remove the foam from it, stir it and remove the jam from the heat.

Let it cool, then put it back on low heat, boil it, remembering to stir constantly, remove the foam again, let the jam simmer for 5 - 10 minutes, turn off the heat and pour the jam into previously prepared sterilized jars. Delicious thick pitted plum jam is ready. It can be served with tea or stored in a cool place. Bon appetit!

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 taste. 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. 1. For 1 kg of fruit you need approximately 1.25 kg of sugar.
2. 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. 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. 4. Simultaneous cooking with other dishes on the same cooking surface is undesirable: jam absorbs foreign odors.
5. 5. When preparing syrup, purified water should be used.
6. 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 immersed 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 things. 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 dipped 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. The finished 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 grams of twisted plums per 1 kg. 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. The containers are covered with circles of 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. 1 kg of small pitted plums;
2. 2. 750 g sugar;
3. 3. 1⁄2 pcs. lemon with peel;
4. 4. 1.5 tbsp. l. honey;
5. 5. 2–3 pcs. carnations;
6. 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 specified 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. 1. Drain – 30 pcs.
2. 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 a simple method. A drop of syrup should not spread much on the plate. Add vodka to the slightly cooled sweet mixture, stir gently, and then place in prepared jars.

Seedless, the recipe of 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 produce 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 placed 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 prepare it using the 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 be very interesting in 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. Place the jam in the jars with a 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.

Often, heat treatment destroys the beneficial substances contained in fresh fruits, but this does not apply to plums. Rutin, necessary for capillaries and blood vessels, remains stable even at high heat, so plum jam is no less useful than fresh fruits rich in it.

The classic recipe for this winter preparation involves boiling plum slices in boiling syrup, so it is better to choose fruits with a well-separable pit. Their flesh should be firm and not overripe.

List of ingredients included in the jam:

• 1000 g plums;
• 1200 g sugar;
• 800 ml water.

Cooking recipe step by step:

1. Cut clean, dried plums into halves and remove the pits. Make syrup from water and sugar, stirring continuously, and bring to a boil. To prevent the halves from becoming overcooked during the cooking process, you can soak them in a soda solution for three to four hours (1 tablespoon of baking soda per 2 liters of water).
2. Pour boiling syrup over the prepared plum halves and leave to steep for three to four hours.
3. After this, heat the jam almost to a boil and again let it soak in syrup for eight to twelve hours.
4. The third time, the jam should be allowed to simmer for 5-8 minutes and left to steep again for the same 8-12 hours. The last boiling should last about a quarter of an hour after boiling, and the jam is ready to be sealed in pre-sterilized jars.

From yellow plums

You can make jam from plums of any color, but according to this recipe, plum jam turns out to look like thick honey and taste like fruit just picked from a branch.

For this workpiece you will need to prepare:

• 1000 g ripe yellow plums;
• 800 g sugar.

Cooking method:

1. Separate the plums into slices, removing the pits. Then scald them with boiling water and remove the skin, it often happens that it gives the jam an inappropriate bitterness, and cut into small pieces. Next, sprinkle the fruit with sugar and let stand for several hours. If you don’t have the time or desire to wait for the fruits to release their juice, you can pour a little water into the bottom of the pan so that the preparation does not burn. This will not significantly affect the taste of the jam.
2. Boil the crushed plums that have released their juice over the fire for 10 minutes after boiling, then remove from the heat and leave until completely cooled. The second time, the plums are boiled to the desired jam consistency (about 20 minutes) and sealed hot in a prepared glass container.

Cooking in a slow cooker

Many modern multi-cookers are equipped with the “Jam/Jam” function, but even if there is no such option, plum jam can be prepared in a multicooker using the “Stewing” or “Baking” function.

What you will need when making jam:

• 1000 g plums;
• 1000 g white crystalline sugar;
• 3 g vanillin;
• 3 g cinnamon;
• 3 g grated ginger or other spices and spices to taste.

Algorithm of actions:

1. Sort the plums, removing spoiled plums and stems. Then rinse them thoroughly under cool running water, dry and remove the pit.
2. If desired, the seedless fruits can be cut into slices. Place everything in a multi-pan and add sugar. The next stage is aging the fruit until the juice is released.
3. Stir the mixture that has released the juice, cover with a lid and cook for 60 minutes in one of the selected options. Ten minutes before the end of cooking, add spices to the jam. Roll the workpiece into hot jars.

To prevent jam from running away while cooking jam in a multicooker, you should remove the steam valve. This will also prevent excessive foam from forming.

Plum jam with cocoa

Thick, like chocolate paste, with the taste of candy “Prunes in chocolate” - this is how you can briefly describe plum jam with cocoa. Its taste will appeal not only to chocolate lovers, but even to non-jam lovers.

The delicacy includes:

• 1500 g plums;
• 570 g sugar;
• 90 ml water;
• 150 g cocoa powder;
• 150 g walnuts;
• 150 g butter.

Sequence of culinary processes:

1. First you need to prepare the plums. To do this, they are washed, the pit is removed, and the fruits themselves are cut into six pieces each.
2. Pour water into the bottom of a thick-bottomed pan, place the plums and sprinkle 150 g of sugar on top. Bring the fruit slices to a boil and simmer in the syrup for half an hour.
3. Mix the remaining sugar with cocoa powder and carefully add to the boiled plums. Stir everything until the sweet grains are completely dissolved, then let it simmer for another 10 minutes.
4. After this, add the butter, cut into small cubes; as soon as it has completely dispersed in the total mass, let the jam boil for five minutes.
5. Finally, the walnuts, ground into fine crumbs (almost into flour), are sent into the pan. With them, the jam should boil for another 10 minutes. Next, all that remains is to pack the product into jars and seal it.

With the addition of oranges

The taste of plums is perfectly complemented by the citrus aroma, so it is not surprising that such a recipe for winter preparation with the addition of orange appeared. Plums for this jam are suitable for any color and variety, but it is better to choose the juicier orange lumpy fruit.

Ingredient proportions:

• 1250 g plums;
• 1000 g granulated sugar;
• 1 ½ oranges.

Progress:

1. Wash the plums and dry them on a towel - there is no need for water in the jam. Break clean and dry fruits into halves, cut them in half again, and discard the seeds.
2. The orange peel can be removed along with the zest; its thin orange layer is not needed for cooking. If desired, the zest can also be boiled with fruit and removed, or used for other dishes. Remove all membranes from the citrus fruit slices and cut the pulp crosswise into small slices.
3. Place all the prepared fruits in a saucepan and cover with sugar, leave in this position for several hours until a sufficient amount of juice is released.
4. After this, put the jam on the fire and cook after boiling for 45 minutes over medium heat, stirring the mixture occasionally. During this time, the plums should be completely saturated with juice and become transparent, and the syrup will thicken sufficiently.
5. To preserve the jam until winter, it is poured hot into clean, sterile jars and sealed with lids.

How to cook with bones

To prepare delicious homemade jam from plums with pits, take unripe oblong-shaped fruits with tight and dense pulp; such plums are also called prunes. Such fruits in the finished jam turn out whole with a marmalade structure of the pulp.

For a serving for two half-liter jars of jam, you need to take:

• 1500 g plums;
• 1500 g granulated sugar;
• 400 ml of drinking water.

Cooking technology:

1. Select whole plums without dents or other damage. Remove the stems from the fruit, if any, and rinse the fruits themselves in a colander under running water. Then leave them in a colander for a while to drain the water.
2. Combine water and sugar in the quantities specified in the recipe and heat over a fire with continuous stirring until the sugar is completely dissolved.
3. Prick the dried plums in several places with a fork or toothpick. Immerse the prepared fruits in boiling syrup and boil them for five minutes, then give the plums time to sugar, leaving them in the syrup until they cool completely.
4. Repeat the procedure a total of four times, then put the hot jam into jars and close the lids.

Five Minute Recipe

This recipe for the winter is notable for the fact that during cooking the fruits are not cooked at an active boiling temperature, but are only kept for five minutes in the “about to boil” state, so the sugar in the preparation can be easily replaced with honey.

The ratio of ingredients of the sweet preparation:

• 1000 g plums of any kind;
• 500-1000 g sugar.

Preparation:

1. Wash the plums, remove the seeds, and cut the pulp of each fruit into at least four pieces, so they will release the juice faster. Cover them with sugar and leave until a sufficient amount of juice is released.
2. The preparation of containers for sealing this jam must be approached quite seriously. Jars and lids must be sterilized using boiling water, a hot oven or microwave.





For one small portion of jam you need to take:

• 1000 g plums;
• 1000 g apples;
• 900 g sugar;
• 100 ml of warm drinking water;
• 7 g cinnamon powder.

How to cook:

1. Carefully divide the washed plums into halves, discard the pits, and place the slices in a saucepan with warm water poured into the bottom. Sprinkle sugar on top of everything and put it on the stove to boil.
2. While the plums come to a boil, work on the apples. They should be peeled, the seed pods cut out, and the pulp chopped into small cubes or thin slices.
3. Add apple slices to the boiling plums and cook until all components of the preparation become a beautiful ruby ​​color. After this, turn off the heat and set the workpiece aside until it cools completely (about overnight). During this time, the apples will be well saturated with syrup.
4. The next day, add cinnamon to the jam, bring it to a boil, boil for 5-7 minutes and roll it hot into sterile jars, which should cool upside down.

Strengthen blood vessels, overcome anemia, normalize blood pressure - this is not a complete list of problems that eating plum fruits will help you cope with. You can get all the benefits of this fruit in the cold season, you just need to make delicious jam from it, there are quite a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe is very tasty with a pronounced summer aroma. The pieces of fruit in it turn out to be quite soft and, together with the syrup, resemble something like jelly in thickness. This winter preparation will not only be a tasty addition to porridge or a spread for sweet sandwiches, but also a filling for any pies and puff pastries.

The classic recipe uses only two ingredients, the amount of which can be increased or decreased proportionally.

Since the jam will be brought to a boil three times and boiled for some time, and between boiling it will need to be completely cooled, the process of preparing it can take a whole day, depending on the volume of fruit and sugar.

Making seedless plum jam step by step:

“Pyatiminutka” - fast and incredibly tasty

Housewives make preparations from summer berries and fruits in order to enrich their diet in winter with the beneficial vitamins contained in them. But long-term heat treatment can destroy most of the beneficial substances. This fact became the reason for the appearance of plum jam “Pyatiminutka”.

For preparation, only fruits and sugar are also used; the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

• 1000 g ripe plums;
• 1000 g granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of “Five Minutes” with a 1 to 1 ratio of ingredients will be 219.4 kcal/100 g.

Cooking sequence:

1. Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
2. Place the fruits in a suitable saucepan, sprinkle sugar on top and place over low heat;
3. Stirring the fruit-sugar mixture periodically with a large wooden spoon or spatula so that it does not burn on the bottom, bring it to a state of “a second before boiling.” So the jam must be kept for five minutes;
4. After this, while the mass has not yet cooled, put it in sterilized jars and roll up with the same sterile lids;
5. Place the jars upside down on a towel and cover with a warm blanket to maintain temperature. Leave the pieces in this form until they cool completely, then they can be transferred to the basement for storage.

Plum jam with pits

Typically, those varieties of plums in which the seeds are easily separated are used for jam. This allows you to immediately discard wormy specimens during the preparation of fruits, as well as prepare a 100% edible product, from which you will not have to subsequently remove the seeds. But even from those varieties from which it is difficult to remove the seeds, you can make delicious jam with the seeds.

To prepare this for the winter you need to take:

• 1000 g plums;
• 1200 g sugar;
• 900 ml water.

Not taking into account the time for standing the mass and cooling between boilings, the jam cooking time will be about 2 hours.

The calorie content of the finished plum delicacy is 167.1 kcal/100 g.

Work algorithm:

1. Sort the plums, remove the stems and rinse thoroughly. Then make several punctures on each fruit with a toothpick or fork;
2. After this, put everything in a container of a suitable size and add the amount of water specified in the recipe. Place the container with water and fruit on the stove and heat to 75-85 degrees for two to three minutes;
3. Drain the water from the fruit, add the prescribed amount of sugar and cook the syrup. Pour boiling syrup over the plums and leave to stand for 3-4 hours;
4. After this, the jam will need to be brought to a boil three times, but not allowed to boil, removed from the stove and left to cool and stand for 10-12 hours;
5. For the fourth time, let the fruits simmer over low heat for about 15 minutes and place them hot in sterile jars. Leave the rolled jars upside down until they cool completely.

“Plum Delight” - option without cooking

Plum jam can be prepared even without heat treatment. This will help preserve all the benefits of the fruit, but in this case it is necessary to pay special attention to the cleanliness and sterility of the container for winter harvesting, as well as the conditions of its storage. It is best to keep jars of prepared jam in the refrigerator or cool basement.

Since in this case sugar acts as a preservative for the finished product, the proportions of the ingredients should be as follows:

• 1000 g plums;
• 2000 g sugar.

For those who do not like too sweet jam or do not plan to store it for a long time, you can reduce the ratio of sugar to fruit, but not less than 1 to 1.

The calorie content of 100 g of jam without cooking is 278.3 kcal.

It will take no more than 40-50 minutes to prepare a winter preparation without cooking.

Recipe for plum jam without cooking step by step:

1. Wash the fruits thoroughly, discard rotten and wormy ones, remove seeds;
2. Grind the prepared plums using a meat grinder or blender;
3. Pour sugar into the resulting fruit mass and mix. Then let stand for a while (up to 10 minutes);
4. Repeat stirring at short intervals several times. The goal is for the sugar to completely dissolve;
5. Place the finished jam in sterile containers, close with sterile lids and immediately store in a suitable place.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as a stand-alone treat for tea. Its preparation, of course, is a long and difficult process, but the result is completely justified.

Products used in the cooking process will be required in the following proportions:

• 2500 g plum fruits;
• 1000 g apples;
• 1000 g granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple and plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Preparation procedure:

1. Wash the plums, sort and remove the pits. Then put them in a bowl (saucepan) in which the jam will be cooked, and cover with half the sugar. Leave them to release their juice;
2. In the meantime, you should work on the apples. For this preparation you will only need ideal fruits, which need to be peeled, cored with seeds and cut into beautiful slices;
3. Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples release their juice;
4. Then put the bowl with the ingredients on the fire, bring to a boil and simmer for half an hour to 40 minutes. Turn off the heat and let cool;
5. After 4-5 hours, when the fruits have cooled completely, they need to be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
6. When the jam is ready, it needs to be poured hot into glass (pre-sterilized) jars and, after cooling, rolled up with lids.

Preparing plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you will not want to put it in pies, but simply enjoy it, like expensive chocolates, with tea. The texture of the finished product is homogeneous due to grinding the fruit through a sieve. During the cooking process, you should not use a blender to obtain a puree, as it will leave pieces of peel.

Proportions of products per one liter jar:

• 1500 g seedless plum fruits;
• 600 g granulated sugar;
• 150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

How to prepare plum jam with cocoa:

1. Weigh out the required amount of prepared pitted plums and place them in a saucepan with a little water poured into the bottom (literally 200-300 ml);
2. Place the pan on the fire and let the mixture simmer with the lid closed for 20-25 minutes until the fruit becomes soft. Then remove them from the heat and cool;
3. Rub the cooled plums through a sieve, removing the skin from the total mass. Pour 500 g of sugar into the fruit puree and cook over low heat after boiling for 30 minutes, stirring regularly;
4. Stir cocoa powder with the remaining sugar and add to the boiling jam. After this, cook the mixture for another quarter of an hour, then seal it hot into prepared jars.

Plum and orange jam

Often housewives who have been canning plum jam for many years want to add variety to the usual classic preparations. This can be done by adding a citrus note to the aromatic plum base. This recipe uses oranges, their freshly squeezed juice and zest.

Ratio of ingredients to main product:

• 1500 g plums;
• 1250 g sugar;
• 400 ml orange juice;
• 15 g orange zest.

Total cooking time is 1.5-2 hours.

Calorie content – ​​184.3 kcal/100 g.

Culinary processes:

1. Cut the prepared clean plums into two halves, removing the seeds. Place the fruit in a suitable saucepan, add orange juice and cook after boiling until soft (approximately 20 minutes);
2. Then use a slotted spoon to remove the fruit onto a baking sheet, and add sugar and zest to the juice. Boil the syrup until the sugar grains are completely dissolved;
3. After this, return the plums to the syrup and cook for another 10-15 minutes, until you taste the syrup on a soft ball. Roll the hot jam into prepared glass jars.

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Yellow plum jam in a slow cooker

In a slow cooker you can make jam from any type of fruit, berries and even some vegetables. The advantage of this method is that the mass does not need to be stirred during the cooking process, and it will not burn. But you shouldn’t put more than a kilogram of raw materials into a multi-pan, since there is a high probability that the jam will run away.

To make plum jam in a slow cooker you need to take:

• 1000 g yellow plums;
• 1000 g white granulated sugar.

The duration of cooking in a multicooker will be 1 hour; additional time will be needed to prepare the fruit.

The nutritional value of plum delicacy from a multicooker is 219.4 kcal per 100 g.

How to cook:

1. Wash the fruits, sort them, remove the seeds and separate them into halves. Then transfer them to a multicooker bowl and cover with sugar;
2. Leave everything for about an hour for the juice to release. After this, using the “Stew” (or “Soup”) option, cook the jam, closing the multicooker with a lid;
3. For greater thickness, the mass can be boiled again after cooling. This jam should be stored, as if prepared in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and beneficial macro- and microelements, which are very valuable for the human body. You can combine the benefits of these two products in a winter preparation such as plum jam with nuts. To prepare it, you can use walnuts, as suggested in the recipe, or you can take almonds and hazelnuts.

To cook nut-plum preparation for the winter you will need:

• 1000 g plums;
• 600 g sugar;
• 200 ml water;
• 100 g walnuts;
• 30 ml cognac.

The duration of work on this jam will be about 2 hours.

Calorie content of the product – 178.9 kcal/100 g.

Recipe for winter plum jam with nuts step by step:

1. Place clean pitted plum halves in a saucepan, add water and cook over low heat for 20 minutes after boiling;
2. Then add sugar and cook, stirring constantly, for 40 minutes;
3. At the third stage, add chopped walnuts and cognac to the mixture and boil for another 10 minutes. After this, put the plum jam into jars and close the lids.

For recipes for jam from plum halves, it is better to use fruits of the Renklod or Hungarian varieties, since they separate the stone very well.

If the fruits are not large, then you can put them whole into the preparations, but for better soaking in syrup they need to be pierced in several places.

To prevent the thick skin of the fruit from bursting, violating the integrity of the plum segments, the fruit must be blanched for 1-2 minutes and then rinsed with cold water.

Also, the integrity of the fruits for plum delicacy will help preserve the soda solution in which they need to be soaked and then washed thoroughly.