This plum jam recipe is very simple. Takes a minimum of time and effort. At the same time, the jam is very tasty and aromatic. It retains its amazing plum color and taste. For 1 kg of plums, sugar should be added to jam from 600 to 1 kg. It all depends on the acidity of the plums and your taste. If the plums are very sweet, then less sugar should be added. I like jam with sourness, so I only add 600 grams of sugar.
This jam is perfect for baking, because... It is very thick and does not leak out when baking.
Compound:
Plum - 1 kg
sugar - 600 gr.
Preparation:
Wash the plum. Make a cut in each cream with a knife and remove the pit.
Place the prepared plums in a blender bowl.
Make plum puree.
Pour the puree into a saucepan.
Add granulated sugar.
Mix.
Place over medium heat and cook for 30-40 minutes until the jam thickens. During cooking, skim off any foam that has formed.
second recipe
ingredients
Plum – 3,200 kg
Sugar – 2,500 kg
Water - 1 glass.
Recipe "Plum jam or jam for the lazy"
Wash the plums, sort them and remove the pits. Pour sugar into the water and bring to a boil, put our plums there.
***
Cook for 30 minutes until softened (if the fruits are well ripe, then less time is needed).
Cool a little and puree with a hand blender; if you don’t have one, you can use a meat grinder (it’s even better to grind the plums while still raw). As for me, there is less hassle with a blender.
***
Put the mixture on the fire again, bring to a boil, reduce the heat and simmer until tender. This will take about an hour (but maybe more - it all depends on the plums).
We check:
if you drop jam on a saucer and after cooling it does not spread, everything is ready (there is a photo here http://www.povarenok.ru/recipes/show/46679/).
Yield: 5 cans of 0.5 liters
First of all, you should start preparing the plums. They are sorted to see if they are no longer suitable for cooking and washed thoroughly under running water. It is imperative to get rid of spoiled fruits. If several missing fruits end up in the saucepan, the jam will most likely turn out completely tasteless. This means that the hostess wasted so much time trying to prepare something special for her loved ones.
In addition, you will need to pit the plums. Then the fruits are transferred to a saucepan in which the jam will be cooked.
1. Place the saucepan with plums on the fire, adding water.
2. Cook the plums over low heat for an hour.
3. Then add sugar and leave it on the fire again.
Determining the degree of preparation of jam is quite simple. If it has acquired a thick consistency and has visually boiled down, it can be removed from the stove. If the jam is one third less than it was originally, it’s time to seal it in jars. Alternatively, you can simply transfer the jam into a suitable container and cover with regular lids.
Jam without skin
This recipe for making jam is more painstaking than the previous one. During the cooking process, you will have to get rid of not only the seeds, but also the skin. Removing it from the drain is not so easy. But knowing one little trick, it will be very easy to cope with such work and quickly prepare one.
To prepare, you will need a kilogram of plums and a kilogram of granulated sugar. To remove the skins from the fruits, you need to pour boiling water over them and do it yourself. Then the plums are cut in half and the pits are removed.
According to the recipe, namely a simple recipe for plum jam without skins for the winter, you must then follow the following cooking steps:
1. Pass the plums through a meat grinder.
2. Mix the resulting mass with granulated sugar.
3. Place the fruit-sugar mixture on the fire.
4. After the mass boils, cook it over the fire for at least another hour.
5. Periodically you will need to remove the foam.
The readiness of jam is quite easy to determine. To do this, you need to drop a small drop onto a plate. If the mass has not spread, then you can safely remove it from the heat and pour it into jars. Fragrant and bright plum jam is ready for the winter. All that remains is to bake the pancakes and you can safely serve them.
Plum “five-minute”
To please your household with such a tasty and satisfying jam, you will need to take a kilogram of plums and eight hundred grams of sugar. The plums are thoroughly washed under running water, cut in half and the pit removed. Then pass the fruit through a meat grinder or food processor.
Adhering to the recipe, namely a simple five-minute recipe for thick plum jam for the winter, you need to:
1. Transfer the plum mixture into a container suitable for cooking.
2. Then add the required amount of sugar and leave in this position for about an hour.
During this time, the sugar should be completely absorbed.
3. After an hour, the plum mass is put on fire and boiled for fifteen minutes.
4. Remove the jam from the stove and allow to cool.
5. After a while, put it on the stove again and bring to a boil.
6. Cooking time – twenty minutes.
7. Then the action is repeated completely, only for the third time you will need to simmer the jam on the stove for thirty minutes.
During this time, the mass should decrease in size by half or at least by a third. The finished jam is poured into a previously prepared container (not forgetting to sterilize it) and sealed. Store jars in the pantry or refrigerator. It is advisable to attach a sticker to each jar with the date the jam was made. Thanks to this, the hostess will always be one hundred percent sure that the canned food served to the guests has not expired. Can be prepared for the winter.
Homemade secrets for making apple and plum jam
On a cold winter evening, pancakes with jam and hot tea will be devoured by the household with a bang. In order to have everything you need for home gatherings on hand, you should now take care of some of its components, for example, jam.
There are only two ingredients needed to make jam. This is a kilogram of fruit puree and a kilogram of granulated sugar.
1. It is necessary to peel the apples, cut out the middle and cut them into arbitrary sizes, for example, into cubes, so that the apples boil better.
2. Then the fruit is transferred to a large saucepan, filled with water and simmered over the fire after boiling for about half an hour. During this time, the apples should be well boiled.
3. Add plums to the apples (they must also be thoroughly washed and pitted first, if desired).
Sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-style: solid; border-width: 1px; font-family: Arial, "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf; color: #ffffff; width: auto; font-weight: bold;).sp-form .sp-button-container ( text-align: left;)
The most important ingredient for this jam is, of course, plums, so they should be ripe, but preferably not wrinkled or crushed. Therefore, before you start cooking plum jam, carefully inspect your plums for bruises and the presence of worms and other living creatures. Just a couple of spoiled plums can ruin all the work involved in making this jam. We want to get a fragrant delicacy that will remind us of summer, and not throw everything in the trash. As a rule, I use Hungarian plum varieties for jam, but you can use any variety that you like.
You can also take any chocolate - milk or bitter - there is no fundamental difference. I took both. I haven't tried it with white. But I still like it better with dark chocolate with a cocoa content of 72%.
I thoroughly wash the plums for jam, remove the seeds and cut them into pieces of any size.
I don’t remove the skin, it boils down and completely dissolves in the plum mass.
Place the plums in a saucepan (preferably with a thick bottom), cover them with sugar and add spices.
Any spices are suitable: cinnamon, nutmeg, ground cloves, ginger or cardamom. You can use a stick rather than ground cinnamon - then simply remove it from the saucepan.
This amount of sugar is more than enough for me, but if you have a sweet tooth, you can safely double the amount of sugar. You can use brown sugar instead of white, it will turn out even tastier and more aromatic.
If the plums are not very juicy, then you can add water - about 0.5-1 cup (200 ml).
I put the saucepan on the fire and wait for my mixture to boil. Reduce the heat and leave to simmer for 20 minutes. Then I turn off the heat and leave for about an hour and a half so that the mass becomes thicker. You can, of course, boil it longer (about an hour, stirring constantly), but I prefer to turn it off and wait.
Now I turn the plums into puree using a blender.
I break the chocolate into pieces.
I return the saucepan to the heat, add the chocolate pieces and wait until they melt. This takes approximately 5-7 minutes.
Ripe and juicy plums are used to make many delicious desserts. A traditional delicacy beloved by many is plum jam - you can spread it on toast, put it in baked goods, or simply eat it as a snack with tea. Among the hundreds of existing recipes for this sweetness, we have selected some of the simplest and most interesting. You, too, can easily prepare aromatic plum jam in your kitchen using our step-by-step instructions with photos and videos.
Jam from pitted plums
Before you go experimenting in search of new original tastes, we recommend mastering the “timeless classics.”
Advice: As a rule, jams, preserves and preserves require a 1:1 ratio of fruits and sugar. But plums, especially those that are too ripe, are very sweet in themselves, and therefore the amount of sand can be reduced. But not by much, since it is a preservative, thanks to which the seams can be stored and not spoil for many years.
Ingredients
Servings: – +
- plum 1 kg
- sugar 1 kg
- water 100 ml
Per serving
Calories: 42 kcal
Proteins: 0.1 g
Carbohydrates: 10.4 g
40 min. Video recipe Print
Sort the plums, they should not have rot or black wormholes. Blue varieties of plums are best suited for this preparation, because they are more fleshy and the pulp is easily separated from the seeds. Slightly overripe fruits are suitable, but it is better not to use greenish ones.
Wash the fruit, cut in half and remove the seeds. Place the halves into a saucepan, add water, cover and place on the fire. Cook the slices over a low flame for about 20 minutes.
Let the plums cool slightly, and then pass through a sieve. Many housewives use a blender or meat grinder to obtain fruit puree. This option is acceptable, but in this case, pieces of peel will get into the jam, and without them it will be more homogeneous and similar in consistency to the factory product.
Transfer the resulting mass into the container in which you will cook the jam. The ideal option is an aluminum or copper basin with low sides, because due to the large area over which the mass is distributed, the liquid from it will evaporate more intensely, which means the jam will thicken faster and the cooking time will be reduced. But if there is no such thing, then a cauldron will do.
Pour sugar into the plums, mix it and place the mixture on the stove. Bring to a boil, reduce heat to low and cook, stirring, until the jam thickens. This can take up to one and a half hours.
As soon as the desired consistency is achieved, remove the container from the heat, immediately place the finished dessert in the prepared jars, roll it up, turn it upside down and wrap it. When the preserved food has cooled completely, store it in a cool, dark place.
Rate this article
Did you like the recipe?
Gorgeous! We need to fix it
Advice: To understand that the plum jam is ready for rolling, drop it onto a plate and tilt it - ideally it is quite thick and should not spread. If you cook the sweetness in a low container, you can check it in another way: just run a spoon along the bottom and see how quickly the “path” remaining after stirring closes. If it's slow, the jam is ready.
You can also make jam from yellow plums. These fruits are very sweet and juicy, but there is one problem: the pulp in them is quite difficult to separate from the stone. But this is real, and it is better to use special devices for such purposes.
There is another option: at the initial stage, add more water and cook the whole plums longer. After this, rub them through a sieve, and all the bones will remain in it, as well as the skins. As a result, you will receive not only a tasty, but also a beautiful amber-colored delicacy.
Plum jam with cocoa
Do you want to get a tastier and healthier homemade analogue of chocolate spread? We offer you a recipe for plum jam with cocoa. It’s no more difficult to prepare than the classic one, but the taste is radically different. Here's the step-by-step recipe.
Cooking time: 40 minutes
Number of servings: 90
- proteins - 0.2 g;
- fats - 0.1 g;
- carbohydrates - 9.8 g;
- calorie content - 41 kcal.
Ingredients
- plums - 1 kg;
- sugar - 800 g;
- cocoa powder - 50 g.
Cooking process
- Wash the plums, remove the seeds and cut them into small slices. It will be easy to remove the seeds from blue ripe fruits using your hands. If the fruit is red or yellow (“white”), use special cleaning tools.
- Puree the plum using a meat grinder or blender.
- Add granulated sugar to the ground mixture, mix well and put on fire.
- When the mixture boils, add cocoa. It’s more convenient to do this this way: pour cocoa powder into a fine strainer and shake, holding it over a container with plum mass. Stir continuously while doing this. This way you will avoid lumps, and the cocoa will be evenly distributed throughout the mass.
- Cook the jam until it thickens. This may take different amounts of time depending on the variety and juiciness of the plum.
- As soon as you remove the dessert from the stove, place it in sterilized jars and seal the lids using a key. Turn them upside down and wrap them up. Leave it for a day, and then put it in the basement for storage.
Advice: Many housewives include butter in their chocolate jam. You need to add it to the amount of ingredients indicated in this recipe, in the amount of 70 g. Be sure to choose good quality oil with a fat content of at least 82%. You need to add it 10 minutes before the end of cooking. Thanks to butter, the jam acquires a more delicate taste and consistency, and it also becomes richer and more nutritious.
Five minutes: preparing plum jam quickly, tasty and simple
This is a “lazy” way of preparing delicious jams, jams and marmalades, which saves housewives a lot of time. And the product turns out to be appetizing, healthy and fragrant.
Cooking time: 40 minutes
Number of servings: 100
Energy value of the product
- proteins - 0.1 g;
- fats - 0 g;
- carbohydrates - 10.9 g;
- calorie content - 44 kcal.
Ingredients
- plums - 1 kg;
- sugar - 1 kg.
Cooking process
- Wash the plum, separate the pulp from the seeds.
- Cut the fruits into small pieces, add granulated sugar, mix and leave for several hours to release the juice.
- Place the container with plums on low heat and wait until it boils. After this, cook the mixture for 5 minutes and remove from the stove.
- Let the future jam cool, and then grind it into a homogeneous mass. If you are preparing dessert in large quantities, it is better to do it with an immersion blender right in the same container where it was cooked.
- Place the resulting puree on the stove again, bring to a boil, keep on low heat for 5-10 minutes, stirring, and remove from the stove.
- Pour into sterile containers and roll up or screw on the lids tightly. Place the pieces upside down, wrap them in a warm blanket and let them cool. After this, transfer it to a cellar or pantry for storage.
Advice: If it seems to you that the jam has turned out to be runny, then instead of further boiling for a long time, you can put gelatin or agar-agar into it. 40 g or 25 g per kilogram of fruit, respectively. The gelling agent must be added after the puree has been removed from the stove, because if it is overcooked, it loses its thickening properties.
You can significantly save time and not be tied to the stove for a long time when preparing pitted plum jam if you make it in a slow cooker. The preliminary steps and ingredients are the same. Only first you need to cook the plums with water and sugar for 15 minutes in the “Baking” mode, then puree them with a blender and set the “Stewing” program for another hour.
Gorgeous! We need to fix it
How to make plum jam so that it is simple, tasty and healthy? Friends, if you have already stocked up, then it’s time to make jam. I would like to offer you a simple recipe for pitted and sugar-free plum jam. Yes... yes... this jam will be without sugar! You can even call it dietary, since it is cooked without granulated sugar. This recipe can be used as a preparation for the winter, as a filling for pies, pies, and kifliks.
Jam goes well with cottage cheese casserole (for example). And how nice it will be to drink tea in winter with delicious, aromatic plum jam, just a heavenly pleasure!
And here is our recipe.
How to cook pitted plum jam for the winter
We will cook the jam for 3-4 days.
We will need: plum, for the recipe we use sweet varieties of plum, for example, Hungarian.
The amount of plum is at your discretion.
We make thick jam from pitted plums for the winter:
- Prepare the plums by washing and removing the pits. Prepared halves of plums transfer to a saucepan where the jam will cook.
- Place the pan over medium heat and cook for 1-2 hours, stirring occasionally.
- Turn off the heat and leave the pan with plums until the next day.
- On the second day, we continue to cook the plum jam for another hour from the moment of boiling, do not forget to stir.
- Then we also remove the pan from the heat and leave again until the next day.
- On the third day, cook the jam again, stirring more often, since the jam on the third day has become thicker and can burn.
How to determine the readiness of fork? It should be very thick and, when the jar of jam is tilted horizontally, it should not flow out of the jar.
- If the jam is not very thick, you will have to cook it to the desired consistency on the fourth day.
- Now you need to let the jam cool, then put it in sterilized jars, wait until a film forms on the surface of the jam and close after two hours with nylon or screw caps.
Plum jam should be stored in a cool place.
Well, a traditional recipe for those who want to cook plum jam with sugar.
How to cook thick plum jam
This recipe requires a meat grinder. The jam prepared according to this recipe is also perfect for filling pies and pies.
Ingredients:
- plum 1 kg.
- sugar 700 gr.
Preparation of plum jam:
- Prepare the plum: wash, remove the pit.
- Pass the plum through a meat grinder, add to the plum granulated sugar, stir and let stand for half an hour.
- When the sugar has dissolved, you can start cooking the jam. Cook the plum jam over low heat. After boiling, cook for 45-50 minutes, boil the jam to the desired thickness. During cooking, the jam should be constantly stirred, making sure that the jam does not burn.
- Cool the finished plum jam and place it in clean sterilized jars, close with lids (I have screw ones).
Bon appetit!
