Plum jam. Recipe for plum jam for the winter Making plum jam at home

You can prepare plums for the winter in different ways and pamper your loved ones with sweet treats in the form of jam or compotes, or please them with original savory snacks - sauce or pickled fruits. Any preservation is a worthy variety to the assortment of jars with supplies in the pantry.

What to cook from plums for the winter - recipes

Plum preparations for the winter that can be prepared not only in a sweet version. A variety of recipes will allow you to get rid of surplus harvest by creating unusual, sometimes spicy or salty snacks.

Canned plums for the winter in the form of jam or simple compote, as a rule, do not require additional sterilization, so cooking takes a minimum of time.
Any variety of plum goes well with other fruits, so you can combine them and create your own original variations of the preparation.
Even without cooking, plums can be stored all winter; it is important not to neglect adding sugar, as it acts as the main preservative in the preparation.
Plum dishes for the winter, the recipes of which involve twisting with pits, do not last long. The kernels contain a large amount of hydrocyanic acid, so after six months the preservation will become unsuitable for consumption.

Plum jam - a recipe for the winter

There are several ways to prepare plum jam for the winter. A mass containing small pieces would be ideal. Fruits are rich in pectin, so it is not necessary to add gelling ingredients; the jam will reach the desired consistency during storage. Jam made from yellow or white honey plum is delicious.

Ingredients:

plums - 5 kg;
lemon - 2 pcs.;
sugar - 4 kg.

Preparation

Wash the plums, separate from the pits, cut into 4-6 pieces.
Add sugar and leave for 2-3 hours.
Cut the lemons into cubes and add to the plums.
Cook until boiling, skimming off all the foam.
Simmer over low heat for 20 minutes, pour into jars and seal.

Compote of plums and apples for the winter

A simple plum compote for the winter can be supplemented with various seasonal fruits; apples or pears are ideal. The drink is prepared without additional sterilization and stored for more than a year, provided that the plums are pitted. It is better to use blue, sour varieties of fruit. The amount of these ingredients is calculated to fill 1 3 liter jar.

Ingredients:

plums - 500 g;
apples - 2 pcs.;
sugar - ½ tbsp.;
water - 2.5 l.

Preparation

Wash and peel the plums, cut the apples, removing the seed box.
Immerse the fruit in a sterilized jar, pour boiling water over it, cover, and leave for 20 minutes.
Pour the broth into a saucepan, add sugar, boil for 5 minutes.
Fill the jar with syrup and seal.

How to prepare tkemali from plums for the winter?

An incredibly tasty Georgian adjika made from plums for the winter - tkemali. To make the sauce, they use the plum variety of the same name, but if none are found, other sour fruits will do - unripe Hungarian plums, sloe. The main ingredients are ombalo spices, which can be replaced with dry peppermint.

Ingredients:

plums - 5 kg;
water - 500 ml;
hot pepper - 3 pods;
garlic - 4 heads;
salt - 1.5 tbsp. l.;
sugar - ½ tbsp.;
Utskho-suneli, dried dill and mint, ground coriander - 1.5 tbsp. l.

Preparation

Wash the plums, place in a large bowl, and fill with water.
Cook until the skin separates and the plums are soft.
Rub the fruit through a sieve.
Add salt, sugar, dry spices, pureed pepper and garlic.
Boil the mixture for another half hour.
Pour into jars and seal.

Plum in its own juice for the winter

Preserving plums for the winter in this way will not require much time and patience. Prepare a large container for sterilization that can hold at least 3 0.5 liter jars. Whether to remove the seeds or not is at the discretion of the cook; during the pasteurization process, the contents of the containers will decrease in volume, but there is no need to add plums.

Ingredients:

plums

Preparation

Wash the plums and fill the jars with them.
Cover the bottom of a large pan with a towel, place the preparations, fill with water up to the “shoulders” of the jars.
As the fruit boils, it will release juice. The contents of the jars should boil for 5-8 minutes.
The plums are sealed in juice for the winter and put under a blanket to cool slowly.

Pickled plums with garlic for the winter - recipe

An unusually piquant preparation - stuffed plums with garlic for the winter. The original taste of this preservation will definitely appeal to lovers of unusual food combinations. The appetizer can be served with strong drinks, or filled with fruit in salads or main courses. It is better to roll up the preserves in small 0.5 liter jars.

Ingredients:

plums - 400 g;
water - 300 ml;
garlic - 3 cloves;
bay leaf - 3 leaves;
cloves - 3 buds;
vinegar - 50 ml;
sugar - 60 g;
salt - 1 tsp;
peppercorns and allspice - 5 pcs.

Preparation

Wash the plums, remove the seeds without damaging the integrity of the plum.
Peel the garlic, wash and dry.
Place 1 clove of garlic into each plum.
Place bay leaves, peppers and cloves in sterilized jars.
Fill with stuffed plums.
Combine water, salt, sugar, vinegar in a saucepan and boil.
Pour the hot marinade into the jars, cover, and leave for 10 minutes.
Drain the marinade, boil, pour in the plums again, seal for the winter, and put in a warm place to cool.

Plum juice for the winter

Canned plum juice for the winter is delicious. To save space and use fewer cans, a minimal amount of water is used during the cooking process. The drink turns out to be very concentrated, so it can be confidently diluted with water when serving.

Ingredients:

plums - 5 kg;
water - 2 l;
sugar - 2 kg.

Preparation

Wash the plums, remove the pits, and pass through a juicer.
Add sugar and water.
Cook over medium heat, letting the juice simmer for 25 minutes.
Pour into sterilized containers and seal.

Chocolate covered plums for the winter - recipe

An unusual treat that will be appreciated by the younger audience of eaters - canned plums in chocolate for the winter. The process of making the delicacy is no different from making thick jam, but pieces of dark chocolate are added during cooking. You should not skimp when choosing chocolate; it must be bitter and of high quality, the final result depends on this.

Ingredients:

plums - 1 kg;
chocolate - 100 g;
sugar - 800 g.

Preparation

Wash the plums, separate the seeds, and grind the pulp through a meat grinder.
Put the puree on low heat, add sugar, simmer, removing the foam.
Cook for 15 minutes.
Add the broken chocolate and wait until it melts completely.
Pour into a sterilized container and seal.

Pitted plum jelly for the winter

Canned plum jelly for the winter turns out to be incredibly tasty. You can achieve the desired consistency by adding gelatin, pectin or gelatin. You can taste and evaluate the quality of the preparation the very next day, but during storage the delicacy will become thicker and more jelly-like. To ensure that the jelly turns out transparent, you must not neglect to remove the foam during cooking.

Ingredients:

yellow plums - 1 kg;
sugar - 600 g;
gelatin - 50 g.

Preparation

Pour gelatin over ½ tbsp. warm water.
Wash the plums, remove the seeds, rub the pulp through a sieve.
Add sugar and let it cook.
Boil for 10 minutes, removing foam.
Set aside, after 5 minutes add the swollen gelatin, stir.
Let it cook until it reaches the boiling point (do not boil!), then immediately remove from heat.
Pour into jars and seal.

How to freeze plums for the winter in the freezer

The easiest and most hassle-free way to preserve all the valuable properties and taste of fruit is to freeze plums for the winter. As a rule, halves are prepared, but if the plums turn out to be too large, they are cut into 4-6 parts. In winter, they are used to make compotes, sauces, preserves, decorate or fill homemade baked goods.

Ingredients:

plums

Preparation

Wash the fruits and dry well.
Remove the pit and cut in half if necessary.
Place in one layer on a tray and place in the freezer.
When the workpiece has hardened, distribute it portionwise into suitable containers and store it in the freezer.

Dried plums in the oven for the winter

There are two ways to prepare dried plums for the winter. A savory spicy version is described below, but using this technique you can also make a sweet preparation by soaking the fruit in sweet syrup and under pressure for 4 hours. Both spicy and sweet preparations are stored in glass containers, hermetically sealed.

Ingredients:

plums - 2 kg;
rosemary - 3 sprigs;
dry thyme and basil - 2 tsp;
honey - 50 g;
garlic - 8 cloves;
sea salt;
quality olive oil - 150 ml.

Preparation

Wash the plums, dry them, remove the pits.
Place the halves on a baking sheet lined with foil.
Sprinkle with salt.
Mix honey with 50 ml of oil and pour over the plums.
Chop fresh rosemary with a knife, mix with dry herbs, sprinkle on top of the plums.
Place in the oven, preheated to 110 degrees, close not all the way, leaving the door slightly open.
Dry the plums for 3 to 5 hours.
Transfer to a sterilized container, alternating layers of plums with garlic slices and herbs.
Heat the olive oil (do not boil!) and pour it into the jars.
Seal the plums for the winter and put them in the refrigerator for storage.

Plum pureed with sugar for the winter

Canned plums with sugar for the winter without cooking are stored throughout the cold season and do not spoil, thanks to the sugar layer that seals the preparation and allows oxygen to enter the jar. It is also important not to quickly distribute the puree into the container until the sugar crystals have melted. Plums prepared in this way retain their valuable properties and will be an excellent treat for tea in winter or an excellent filling for a quick pie.

Ingredients:

plums - 1 kg;
sugar - 1.2 kg.

Preparation

Wash the plums, dry them, remove the seeds, and beat with a blender.
Pass through a sieve, discarding any remaining peel.
Add sugar and mix.
Fill the jar without filling 2-3 cm to the edge.
Fill the remaining space with sugar and seal immediately.
Store exclusively in the refrigerator.

For a variety of taste, prepare a fragrant plum jam for the winter. Jam does not have to be one-ingredient; diversify the dessert with seasonal fruits. The finished treat contains a large amount of healthy pectin and ascorbic acid.

Unripe apple fruits contain much more pectin, so you should not choose overripe apples. In combination with plum, the jam acquires a sweet and sour taste and a thick consistency. For cooking you will need a minimum of available products.

Ingredients:

plums – 0.7 kilograms;
apples – 0.7 kilograms;
sugar – 1 kilogram.

Rinse the specified number of apples with clean water. Cut each fruit into slices with a sharp knife and remove the core. Leave the peel.

Let's start preparing the plums. If desired, you can use sour varieties of plums. Wash the fruit, removing all seeds. Place the peeled, pitted plums in a container with the apple slices.

After some time, place the pan with the contents on the stove. Bring to a boil, skim off foam. Cook over low heat for 30 - 40 minutes. Then grind the mixture in a food processor or with an immersion blender.

Sterilize clean glass jars and lids. Carefully place the hot jam into each container, rolling the lids tightly. Store homemade plum jam with apples in a cool place.

Jam with citrus aroma from plums and orange

In winter, citrus-flavored jam lifts your spirits. Orange or lemon zest is used as a base. You can also combine both fruits in a plum base.

Ingredients:

plum – 1 kilogram;
orange – 1 half;
sugar – 1.5 kilograms;
lemon – half a fruit;
water - optional or half a glass.

First of all, wash the ingredients: lemon, plums and orange. Cut each plum fruit in half and remove the pits. Remove wormy and overripe fruits.

Pour boiling water over the orange and lemon. This procedure will destroy harmful substances on the surface of the fruit. Grate the citrus zest.

Prepare sweet syrup. Dissolve sugar in hot water, bring to a boil, turn off. Pour the resulting liquid into the plum halves. Don't add the zest yet.

Boil the plum mixture over low heat and cook for at least 25 minutes. Next, pass the consistency through a meat grinder. At this time, add grated lemon zest and orange.

Cook the jam for 20 minutes over low heat. Pour aromatic jam into sterilized jars and seal the tin lids. A useful preparation for the winter is ready.

Making jam for the winter from yellow plums and pears

Let's prepare delicious jam for the winter from plums and pears. The pulp of pears in jam helps relieve coughs and sore throats in winter. To prevent cut pear halves from darkening, immerse them in a weak solution of citric acid.

Ingredients:

plums – 0.5 kilograms;
sugar – 1 kilogram;
pears – 1.5 kilograms.

Wash the pears with running water. Cut each fruit and make a small depression in the middle in the pulp of the fruit.

Next you need to make the syrup. To do this, pour sugar into about half a liter of water and heat until completely dissolved. Dip pears into syrup and cook until light translucent. This will take approximately 30 minutes.

At this time, wash and pit the yellow plums. 15 minutes before the end of cooking, add the plum halves. The prepared fruit ingredients are evenly distributed in the sugar syrup. Using kitchen utensils, remove the pears and fill the middle with plums.

Wash jars and lids with soda and sterilize. Place the fruit tandem in jars and fill with the resulting syrup. To prevent mold, add a spoonful of vegetable oil on top of the jam. Roll up the lids. Store jars in the cellar.

How to make plum jam in a slow cooker

One of the fastest ways to make plum jam for the winter is in a slow cooker. The technique will significantly save the housewife’s time, and the aroma of the dessert will reach your loved ones.

Ingredients:

plums – 2 kilograms;
sugar – 1.5 kilograms.

Wash the blue plums and remove the seeds. Place the fruit halves in the multicooker bowl. To form plum juice, add sugar for 2-3 hours.

Next, put the workpiece in the multicooker in the cooking mode. Be sure to remove the foam as soon as the mixture boils. It is better to stir the jam with a wooden spoon so as not to damage the non-stick surface. Cook for 3 hours.

Rinse the jars with soda in advance and sterilize with steam. Spread the prepared jam into glass containers with a clean spoon and roll up the lids. Let cool upside down at room temperature.

Plum jam with chocolate

Of the many recipes for plum jam, the delicious version with chocolate stands out. Children will love this preparation. The consistency is very thick, so jam is good for making pie fillings.

Ingredients:

cocoa – 2 large tablespoons;
plums – 1.5 kilograms;
butter – 50 grams;
sugar – 600 grams;
dark chocolate – 70 grams;
purified water - half a glass.

Cut the pre-washed plums into 2 parts, remove the pit. Pour some water into the plums and put the pan on gas. After boiling, cook for half an hour, skimming off the foam.

After 30 minutes, when the mass becomes soft, add sugar. Mix and grind through a meat grinder, or use a blender. Next, put the jam back on the stove for 50 - 60 minutes.

15 minutes before the end of cooking, add cocoa and dark chocolate. Lastly, add butter, stirring the resulting consistency well.

Pour chocolate jam into sterilized glass jars, sealing tightly with lids.

The workpiece can be stored at room temperature, but it is unlikely to last until winter. Bon appetit!

Plum jam with pectin

Jam with added pectin has less calories, as it involves adding less sugar. Any type of plum is suitable for jam; even red plums can be used. Cooking time is reduced to 5 minutes, otherwise the pectin will be destroyed.

Ingredients:

plums of any kind - 1 kilogram;
citric acid – half a teaspoon;
pectin – 10 grams;
sugar – 1 kilogram.

Wash the plums with cold water, remove seeds from each fruit. Place the halves in a saucepan, add sugar and wait a couple of hours. During this time, natural juice will be released.

Place the pan with the contents on gas and gradually bring to a boil. Remove the foam from the jam. Cook stirring for 10 - 15 minutes. At this time, mix pectin with sugar and citric acid. Pour the pectin liquid into a common saucepan.

Cook strictly for 2-3 minutes, no more. Turn off the heat and stir. Pack plum jam with pectin into sterilized dry jars and screw on the lids. The jam turns out thick due to the gelling properties of pectin. It is advisable to store the finished preserves in the cellar, but room temperature is also suitable.

Jam is a sweet preparation made from fruits or berries, aromatic, with a rich fruit taste and pleasant sweetness. This product can be cooked from a variety of ingredients, and plum jam, which is prepared for the winter, is especially tasty. This homogeneous, thick, jelly-like mass can be an excellent treat for tea drinking, a filling for baked goods and other various dishes.

In order for the jam to acquire the desired consistency, boil properly and be tasty, experienced housewives recommend the following:

for cooking it is better to use wide dishes with low sides;
high or medium temperature conditions are used;
There is no need to add water while preparing jam; on the contrary, the liquid must be evaporated;
It is advisable to add sugar after the fruits have softened and some of the moisture has evaporated;
To speed up the boiling process, it is better to cut the fruits into small pieces and grind them in a blender.

And you shouldn’t cook a large amount of jam at once, this workpiece can burn, cook unevenly, boil away, and it’s much easier to handle a small portion.

Preparation of the main ingredient

For this preparation to turn out well, it is necessary to use ripe or slightly unripe plums, without dents or rotten areas, with dense pulp.

Jam can be made from fruits of any variety - blue, white, yellow, red, prunes. They need to be sorted, removing wormy and spoiled ones, and rinsed under running water.

The stalks must be removed; most recipes use pitted plums, which means they must be removed. Most often, this can be done with a stick, pushing out the seed, but in the fruits of some varieties, for example, white ones, it is unlikely to be possible to get rid of them in this way - you will have to cut them and remove them manually.

Another nuance - the skin of yellow plums gives the preservation a bitter taste, so it is recommended to remove it. To make the process easier, you can soak the fruits in boiling water or in the microwave for a couple of minutes. When the plums are ready, you can start cooking.

How to make plum confiture at home

Confiture differs from jam in that, in addition to homogeneous jelly, it contains pieces of fruit.

To prepare the treat, you will need the following:

sugar - 300 g;
water - 125 ml.

Cooking algorithm:

The plum halves are placed in a pan and filled with water.
Bring to a boil over medium heat.
The workpiece simmers over low heat for 40 minutes - stir frequently, removing the foam.
Boiled fruits are crushed using a blender or through a sieve.
Sugar is added to the puree and left to simmer on low heat for 40 minutes.
The finished confiture is poured into jars and sealed.

A simple recipe for the winter

There is a classic method of preparing the workpiece, which does not require much time and effort. \For it you need to prepare the following ingredients:

sugar - 800 g;
water - 0.5 tbsp.

The process for making jam is as follows:

The fruits are combined with water and mixed.
After boiling, the heat is reduced and the mass is boiled for 30 minutes.
Sugar is introduced in parts - at intervals of 3 minutes, 200-250 g, each time the mass is mixed.
The temperature is raised until it boils, and then lowered, and the plums are boiled for half an hour.
The product is ready to be bottled.

Seedless

You can quickly make plum jam using the five-minute recipe; it is advisable to take fruits that quickly separate from the seeds.

Components:

sugar - 0.5 kg;
water - 0.5 cups.

Cooking algorithm:

Sugar is poured with boiling water and placed on the stove.
The syrup is cooked over low heat.
The fruit halves are placed in syrup and boiled for 7 minutes.
The fire is turned off and the jam simmers for 4-5 minutes under the lid.
The preparation can be poured into jars.

Without peel

Jam made from plums without skins is more homogeneous and lighter; to make it, you will need the following:

plums - 2.5 kg;
5-6 kernels;
sugar - 2 kg.

You will have to tinker with the preparation, since peeling the fruits will take some time. In addition, you will need kernels extracted from the seeds.

Step-by-step preparation:

The fruits and kernels are placed in a container and sent over medium heat until the plums soften - it is necessary to control the process and regulate the temperature, the average cooking time is 40 minutes.
Sugar is added to the fruit - in 2 approaches of 1 kg each, each time the mass should be mixed and waited for it to dissolve.
Cook the jam over medium heat until it thickens.
The glossy, elastic mass can be placed in containers.

In a slow cooker

You can also prepare plum jam in this kitchen appliance, making your task much easier. Ingredients required:

plums (without seeds and skins) - 800 g;
sugar - 2.5 cups from a multicooker;
lemon juice - 1 tsp;
gelatin - 3 g.

The preparation is as follows:

The fruit pulp is passed through a meat grinder.
Sugar and juice are added to the mixture.
It is placed in a bowl, the “steam” mode is set until it boils.
The mode changes to another - “stewing”, cooking time - 1 hour;
Gelatin is dissolved in water and added to the plums.
The finished plum jam is poured into containers.

With chocolate

This delicious dessert has an original taste and is quite simple to prepare. The following products will be required:

sugar - 0.5 kg;
gelatin - 1 pack;
chocolate - 100 g.

Step-by-step preparation:

The fruits are peeled, pitted and pureed.
The puree is placed in a container, covered with sugar and placed on the fire.
After boiling, the heat is reduced and the mass is boiled for a quarter of an hour.
Chocolate and gelatin dissolved in water are added to the plums.
When the chocolate has dissolved, you can turn off the heat, and pour the hot jam into containers and roll up.

With apples

Plums go well with a variety of fruits, including apples. For dessert you will need:

plums - 2 kg;
apples - 1 kg;
sugar - 1 kg.

The jam is prepared as follows:

The fruits are pitted and cored, cut into pieces, covered with granulated sugar, and the mass is mixed.
They are left alone for 50-60 minutes. until the juice appears.
Then the container is placed on low heat, where the mass is boiled down.
After 30 min. it should be removed from the heat and chopped with a blender.
This is followed by repeated boiling, and the jam can be rolled up for the winter.

In the bread machine

Another device that makes life easier for housewives; it can also be used for winter preparations.

Ingredients:

plums -1 kg;
sugar - 700 g;
lemon zest - to taste.

All components are connected, the device is set to the “jam/jam” mode. The bread maker will notify the hostess with a sound that the dessert is ready.

From frozen plum

Frozen fruits can also be used to make jams, following the recipe you like. For plum and orange dessert you will need:

plum - 0.5 kg;
sugar - 400 g;
orange - 1 pc.;
ginger root - 2-3 cm piece;
lemon juice - 2 tbsp. l.

Cooking algorithm:

Juice is squeezed out of citrus fruit.
The root is ground on a fine grater.
The fruits are thawed, placed in a saucepan and brought to a boil.
Juices, sugar, ginger are added to the plums, the mass is mixed and boiled for 60 minutes. over low heat.
The jam is ready for use and packaging.

With gelatin

This component gives the dish a beautiful appearance and a pleasant jelly consistency. For plum jam you will need:

plums -1 kg;
sugar - 800 g;
gelatin - 15 g;
lemon juice - 50 ml.

The preparation is as follows:

The fruits are placed in a saucepan, lemon juice and 400 g of sugar are added.
The mixture is stirred and left for 2-2.5 hours.
Gelatin dissolves in water and swells within 30-40 minutes.
Place the pan on the fire and cook the plums for 5 minutes over medium heat.
The mixture should be cooled and crushed using a masher or blender.

Augustovsky gardens and dachas are fragrant with delicate plums. Good housewives make delicious preparations from it, but, perhaps, there is nothing easier than making plum jam for the winter.

Its basic recipe includes only 2 ingredients - ripened plums and granulated sugar. The golden rule is: it is best to take them in a 1:1 ratio. If the mass seems too sour, simply add more sugar to it, and the overly sweet taste is neutralized with lemon juice.

Plum is rich in dietary fiber and pectin, and is known for its laxative effect. Jam made from it to some extent retains the beneficial properties of fresh fruits. It is useful for hypertensive patients, but diabetics should treat the delicacy with caution, because it contains a large amount of sugar. The calorie content of plum jam is 228 kcal per 100 g of product.

And yet, plum has a pleasant, but very weak smell. Therefore, jam made from it is significantly inferior in aroma to apricot, cherry and even strawberry. By experimenting and adding cloves, star anise, anise, ginger, cardamom and other spices, you can get your own unique recipe. You need very few of them.

Pitted plum jam for the winter - the simplest step-by-step photo recipe

Thick plum jam can simply be spread on bread, or can be used for making desserts, as a layer in pies and cakes, filling for pies, rolls, bagels, etc. In a word, this preparation will not sit on the shelves in the pantry, the main thing is not to be lazy and do it.

Preparing such a delicacy is very simple, you just need to cook it longer so that the fruits boil until smooth and all the excess moisture boils away.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 2 servings

Ingredients

Plums with pits: 1 kg
Sugar: 800 g

Cooking instructions

Plums of any kind are suitable for thick jam, the main thing is that they are ripe, but not falling apart: it is more difficult to remove the stone from crushed ones.

Break each one in half and remove the seeds.

Place in a bowl and add sugar. We don’t need to worry about the integrity of the plum slices, so feel free to mix the ingredients and put the dishes on the stove.

Cook over low heat until juice appears. We remove the foam.

The jam will remain liquid for quite a long time. Then the plum will boil and the mass will acquire the desired consistency. Continue cooking, remembering to stir.

While the plum jam is cooking, prepare the jars and lids and sterilize them.

In total we cook for about one and a half to two hours. It all depends on the number of plums, their variety or the desired density.

When hot, the jam will be runny, but you can spoon it out, cool it, and see if it’s thick enough. If you want the consistency to be even thicker, then continue cooking.

Place plum jam into jars. Let's roll up.

Turn the jar over until it cools down.

Store the finished jam in a cool place.

Recipe for preparation with seeds

Essentially, this is a recipe for thick plum jam, with whole fruits floating in the syrup.

To prepare you will need:

1.5 kg plums,
1.5 kg granulated sugar,
400 ml water.
A little mint if desired.

What to do:

First, cook the syrup from sugar and water.
Pour boiling water over the washed plums, then let them cool for 24 hours so that the fruit is soaked in the sweet liquid.
Then bring to a boil over moderate heat, boil for a few minutes and leave again for a day.
And only after the third boiling, pour the hot jam into jars and roll it up for the winter.

Little secret. To prevent the plums from bursting during cooking and spoiling the appearance of the sweet, the skin of each must first be pierced with a toothpick.

Such jam can be stored for no more than 8 months, almost until the next season. With longer storage, dangerous hydrocyanic acid begins to accumulate in the product from the seeds.

Yellow plum jam for the winter

Yellow plums usually do not have the sourness inherent in dark varieties; their taste is sweet, almost honey-like. It produces jam of a beautiful yellow color, reminiscent of apricot.

Yellow plums
Sugar
Vanilla optional

How to cook:

It is recommended to cook in 1 batch, after removing the seeds.
Cover the halves with sugar (1:1) and let stand for about 10 minutes until the juice appears.
Then put them on low heat and cook for about 1.5 hours.

Little secret. The cooking time can be significantly reduced if you use a special thickener for confiture. To do this, add a packet of thickener after half an hour, let it boil again and immediately pour it into jars.

Thick plum jam with gelatin

Gelatin will also help speed up the preparation process, which is especially important in the summer.

1 kg plums;
7-1 kg of sugar;
15 g gelatin;
Lemon zest optional.

Procurement process:

Layer the plum halves in layers, cut side up, sprinkling each with sugar and shaking the pan slightly to ensure even coverage.
Leave the mixture for several hours, or even better, overnight until the juice appears.
The next morning, about half an hour before cooking, pour cool water into the gelatin in a separate cup.
While it swells, carefully stir the plum that has released its juice to lift any undissolved crystals from the bottom, and place the pan over low heat.
After half an hour, remove from the stove and use an immersion blender to thoroughly grind the contents.
Return the pan to the heat, bring to a boil again and add the swollen gelatin.
Stirring thoroughly, boil the mixture for about 5 minutes and immediately pack it into sterilized jars.

Little secret. Do not boil the mixture for a long time after adding gelatin. When boiled for a long time, it loses its gelling properties.

With pectin

Pectin, obtained from natural fruits, is not so easy to find in stores lately. Instead, a new product appeared - Zhelfix. It is a powder made from natural pectin of apples and citrus fruits. Modern housewives appreciate its excellent thickening properties.

1 kg sweet plums,
0.5 kg granulated sugar,
1 sachet of Zhelfix.

What to do:

Mix gelfix with 2 tbsp. l. granulated sugar (in addition to the kg included in the recipe).
Pour into the plum and put on fire.
You don't have to wait for the fruits to release their juice. You just need to add sugar in portions, boiling each time and waiting until it is completely dissolved.
Cook until jelly-like.
Immediately pour the hot jam into sterilized jars.

Little secret. The thickness of plum jam is achieved with the help of sugar, respectively, the more it is, the thicker the consistency. The use of pectin allows you to reduce the amount of granulated sugar by about 2 times. Using this trick, you can add pectin to any other jam. Unless, of course, the original fruits were very sour.

Very tasty option with cocoa

The jam prepared according to this recipe is more like a sauce that is served with pancakes and ice cream. But it will especially appeal to chocolate lovers.

1 kg pitted plums,
1 kg sugar,
4 tbsp. l. cocoa powder.

Step by step process:

Grind the fruits in a blender along with cocoa powder and sugar.
Place the mixture in a thick-walled frying pan and cook over moderate heat while stirring for exactly 5 minutes after boiling.
Do not remove the foam! Remove the pan from the heat and stir until it is completely dissolved in the main mass.
Boil again for 5 minutes.
Remove from heat and immediately pour into jars.
Roll up, turn upside down and keep under a blanket until completely cool.

Additional additive: dark chocolate. To enhance the chocolate taste and aroma, break off a few slices from the bar and throw them into the boiling mixture.

With apples

Summer plums and apples ripen at about the same time. These fruits belong to the Rosaceae family and are rich in pectin, so combining them gives excellent results. You can take them in any proportions, but since we are talking about harvesting plums, the quantity will be as follows:

1 kg plum;
0.5 kg apples;
1.5 kg sugar;
Additional spice: rose water.

It can be bought in small Arab shops. In Turkey, it is traditionally added to halva. The aroma of rose petal water makes a wonderful composition in this recipe.

What to do:

Separate the plums from the pits.
Cut the apples into quarters, remove the core and cut into small cubes.
Mix the prepared ingredients with sugar.
Cook in 2 batches for 30 minutes, each time allowing the mixture to cool slightly.
After this, grind with a blender and boil again for 30 minutes.
Pour hot jam into jars.

Little secret. If you add a bag of Zhelfix, the amount of sugar can be reduced to 700 g.

With oranges

This recipe is best suited for sweet red or yellow plums that lack acidity.

1 kg plum;
2 oranges;
1 kg sugar;
Additional spices: star anise, cardamom or saffron.

They are added at the very beginning of cooking; they can be crushed beforehand or used in their entirety.

How to cook:

Peel and remove white film from 1 orange and grind together with plums in a blender.
Squeeze the juice from the 2nd orange and add to the plum-orange mixture.
Add granulated sugar and cook for about 40 minutes.
Then pour the hot mixture into jars.

Cinnamon

Plum jam with cinnamon has long been brewed by housewives in western Armenia, where it is called parvar. Previously, pitted plums were boiled overnight with constant stirring. This paste could be stored under a cloth for years. But recently a modern variation of the ancient recipe has appeared.

5 kg plums;
5 kg sugar;
1 tsp. cinnamon;
Additional additives: cloves and Armenian cognac.

Step by step process:

Place the plum halves in an aluminum pan, cover with foil and place in a hot oven for 40 minutes.
Add granulated sugar to the steamed plums, mix half with the fruit mixture, and pour the other half on top without stirring.
Sprinkle ground cinnamon on top and place a few cloves.
Simmer over low heat for 15 minutes until the sugar crystals are completely dissolved and the liquid thickens slightly.
Leave the mixture overnight, in the morning boil for 15-20 minutes under the lid and roll up.

Little secret. During morning cooking, you can add a glass of Armenian cognac to the boiling mixture, the taste and aroma will be amazing.

With nuts

This recipe also came from the Caucasus, where they love plums and walnuts, so they cook many delicious dishes with them.

2 kg plums;
2 kg granulated sugar;
150 g walnut kernels (can be replaced with almonds);
Optional anise, cardamom.

What to do:

The process of making the jam itself is traditional.
Chop the nuts with a knife.
Add nut crumbs to the almost finished mass.
After 5-10 minutes, remove from heat.
Pack the jam while hot into sterilized jars.

Homemade plum jam through a meat grinder for the winter

A good old mechanical meat grinder does a great job of grinding pitted plums. By the way, you should never remove the skin - it is where all the aroma and taste are concentrated.

Sugar;
Plums.

How to cook:

Pass the prepared fruits through a meat grinder.
Mix the crushed mass with granulated sugar in the traditional 1:1 ratio.
Immediately place on moderate heat.
The jam will be ready in about an hour: when the drop stops spreading on the saucer.
Place the hot mass into sterilized jars and roll up.

Additional additive: butter. It gives the jam a glossy appearance and a creamy flavor.

Multicooker recipe

The appearance of a multicooker in kitchens has radically simplified the work of the housewife; you can also make jam in it.

What to do:

Mix pitted plums with granulated sugar in a 1:1 ratio
Place all the ingredients in a cooking bowl in accordance with the chosen recipe.
Close the lid and set any of 3 modes: stewing, boiling or milk porridge, and time - 40 minutes.
About 10 minutes after the start of cooking, open the lid and stir the contents.
After another half hour, grind the mass using a submersible blender and immediately pour into jars.

Little secret. Plum jam can be easily prepared in a bread machine if it has a “jam” or “jam” mode. The time is the same - 40 minutes.

A very simple and quick recipe for plum jam “Five Minutes”

From 1 kg of plums (strictly no more and no less, otherwise nothing will work) you can make thick jam:

Add a glass of water to the pitted fruit (less if the plum is very juicy).
Put on fire and boil for 5 minutes.
Then add granulated sugar in small parts (1 kg in total).
Boil for another 5 minutes and pour into jars.

Only ripe or even slightly unripe plums, containing more pectin, are suitable for making jam.
In overripe fruits, pectin turns into sugar; they boil easily, but gel weakly, so the jam will be liquid even after cooling.
To remove white plaque from the surface, fruits can be washed using a soft sponge.
All the flavor of the plum is concentrated in its skin, so it cannot be removed.
To quickly remove the pit, you can cut the fruit in a circle and turn the halves in different directions.
But there are varieties with poorly separated seeds. Then a simple pencil will come to the rescue: with its blunt end, pierce the berry from the side of the stalk and push the seed out, while the fruit remains almost intact.
Today it is difficult to find in stores a real copper basin in which jam was previously made. Instead, you can take it from aluminum or stainless steel, the main thing is that the container is wide. The larger the evaporation surface, the more intense the evaporation of liquid occurs.
Cook over moderate, even low heat, stirring constantly with a wooden spoon and skimming off any foam that forms.
By the way, foam stops forming when the product is close to its readiness: a drop of finished jam does not spread on the saucer.
Readiness can also be monitored using a special kitchen thermometer. After reaching a temperature of 105°C, the jam should be boiled for no more than 5 minutes.
It is most convenient to grind the cooked mass using an immersion blender.
The finished jam is poured into dry, sterilized jars using a small ladle.
Closed but still hot jars are turned over, placed on the lid and cooled in this form. Sometimes they are covered with a warm blanket to slow down the cooling process.
Sweet preparations are stored in a pantry or closet for 2-3 years.

Greenish redberry, yellow cherry plum, blue tkemali, yellow-red mirabelle - all these varieties are great for making plum jam, which is so nice to spread on crispy toast at breakfast on a winter morning.

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A jar of delicious plum jam prepared for the winter will never be superfluous. Tested - no one can resist this dessert. Making such jam will be easy even for a beginner, and experienced housewives will find new and unusual preparation options for themselves.

In order for the quality of the jam to be at its best, you should pay special attention to the preparation of the fruit. Simple recommendations will help you avoid improper preparation:

fruits for jam should be moderately soft, ripe, without damage or dents;
to curl them you need a large amount of sugar so that the jam does not ferment;
Removing the seeds is an important step, because you can accidentally choke on them.

Important: if you use very sweet plums, you can safely reduce the addition of sugar to them and add citric acid to give the jam a slight sourness.

Preparation of the main ingredient

Plums do not need special preparation, but it is still better to pay attention to some points before preparing the confiture. The most important thing is that the fruits are not rotten and free of worms.

For plum confiture, fruits of different sizes or varieties are suitable:

White or yellow plums are also suitable for jam - these varieties are as sweet as blue ones. The main thing is that they are not damaged or wormy.
If the plum is overripe, the peel will be easy to remove. Such fruits are easy to separate from the seeds. Ripe cream is ideal for making jam; it is still better not to use it for preserves.
It’s easy to prepare plums – wash them, remove the stems and pits. If necessary, the peel is removed.

How to make plum confiture at home

Confiture is considered one of the best varieties of jam. Its main difference is canned whole fruits or pieces of fruit in thick syrup. For confiture, ripe or overripe cream is suitable - you need 1 kilogram. You also need half a kilogram of sugar.

Place clean, pitted fruits in a saucepan with thick walls. Add sugar to them. Grind the plums into small pieces in a blender.
Bring the plum pieces in syrup to a boil over heat, skim off the foam and simmer for 40 minutes.
The finished confiture is poured into sterile jars and closed with metal lids.

A simple recipe for the winter

The classic method for making plum jam is similar in production to currant jam. This recipe for plum jam for the winter is considered universal. To begin with, you should prepare the products: 1 kilogram of ripe plums, the same amount of granulated sugar, 1 teaspoon of citric acid, a glass of clean water.

How to make plum jam:

Remove the seeds from the prepared plums and cut all the fruits into quarters.
Heat water in a saucepan and put pieces of fruit in it. Bring to a boil and simmer for 20 minutes.
Gradually pour sugar into the pan with plums. Remove the foam.
Cook the jam for half an hour. At the last stage, citric acid is added.
Pour the finished product into clean jars and roll up.

Seedless

Ripe plums, such as the Hungarian variety, are suitable for jam. You need about 1 kilogram of fruit. To cook a sweet, tasty product you need a sufficient amount of sugar - the same as a plum - 1 kilogram. Water can also be useful - about 100 milliliters.

Preparation:

The seeds are removed from the fruits, each plum is torn or cut into two parts. Place the cream in a prepared special enamel saucepan and add water.
Place on medium heat and simmer for 20 minutes. The hot plum mixture must be pureed using a blender. You can also do this using a masher.
Place the puree on the stove and gradually add sugar to it. Boil the jam for 20 minutes. The foam needs to be removed several times. You also need to cook the plums until they turn into a thickened mass.
Pour uncooled jam into jars and roll up.

Without peel

Delicate plum jam becomes even softer if the fruit is peeled. Making such a sweet dessert will not be difficult if you follow this proven recipe. You will need 1 kilogram of ripe plums (can be yellow or white), 800 grams of granulated sugar, 1 glass of distilled water.

Cooking method:

Place the peeled plums from dust and pits in a saucepan, fill them with water, add sugar and place over medium heat.
When the fruit comes to a boil, sharply reduce the heat to low. Boil the plums for 30 minutes until completely softened.
Pass the finished mass through a sieve - only plum pulp and syrup will remain. These two ingredients are needed for jam.
Pour the mixture without skins into a saucepan, boil and cook three times for 15 minutes.
Pour the finished jam into clean jars, roll up or serve as a dessert.

In a slow cooker

It turns out that a multicooker is the ideal option for preparing aromatic plum jam with high quality and without much effort. Using this device, it is easy to make jam for those who want to stock up on it for the winter, but do not have extra time for preparation. You will need 2 kilograms of ripe large plums, sugar - 1.5 kilograms, half a teaspoon of citric acid.

Step by step recipe:

Cut the cream halves, separated from the pits, into squares. Place the chopped fruits in the multicooker bowl. You can also add a little water. Add sugar to plums.
Set the multicooker to the “Stew” mode, usually the time is set to half an hour - no more. Then remove the foam and stir the plums in the syrup.
Boil the plum pieces in sugar again on the “Baking” mode for 15 minutes. Add citric acid to the jam and stir.
Pour the finished product into half-liter jars and seal for the winter.

With chocolate

To surprise your family and friends with a delicious dessert, just take a jar of chocolate-plum jam out of the cabinet. This jam is considered an ideal addition to a pie, casserole or as an impregnation in a cake.

In order to cook this delicacy, you will need 2 kilograms of large ripe plums, 800 grams of granulated sugar, 120 grams of butter, a bag of vanillin, 70 grams of natural cocoa bean powder.

Cut the plums into quarters and cover them with granulated sugar for half an hour so that they release the juice.
Place the plums and syrup in a saucepan and place over medium heat. Bring the fruits and sugar to a boil and cook for 40 minutes.
Put butter into the jam, add vanillin and cocoa. To stir thoroughly. Boil over low heat for 10 minutes.
The finished product is poured into clean jars and sealed with metal lids.

With apples

Connoisseurs of apples and plums will appreciate this confiture for its sweet and sour taste and delicate aroma. The necessary ingredients are ripe plums - about one kilogram, 500 grams of apples (the variety can be Antonovka or White Nalivka), 1 kilogram of sugar, 1 teaspoon of cinnamon.

Cooking method:

Cut the plums into slices, cut the apples in the same way, additionally removing the core and seeds.
Place the fruits in a saucepan in layers and cover them with sugar and add cinnamon. Leave for an hour for the fruits to release juice.
Place on the fire and bring to a boil, stirring constantly with a wooden spatula. Cook the confiture for half an hour.
The finished product can be crushed through a sieve or with a hand blender. Then pour into clean jars and close.

In the bread machine

To make the housewife's work easier, you can cook plum jam in a bread maker. Using this device, it turns out, you can not only bake, but also prepare other dishes, including jam for the winter.

You will need two ingredients - plums - 1.5 kilograms and sugar - 700 grams.

Making jam in a bread maker:

Break the cream in half and remove the pits. Place the fruits in the bread machine container and cover them with sugar.
Set the “Baking” mode and cook the jam for 45 minutes.
When the product is ready, the foam is removed from it and it is sent to pre-prepared glass jars.

From frozen plum

The classic recipe for plum jam can be made at any time of the year if you have frozen plums in the freezer. It is enough to take out the ice fruits, defrost them and separate them from the seeds. The ingredients are taken in the same proportions as previously stated in “A Simple Recipe for the Winter.” The preparation steps are the same, with the exception of defrosting the plums.

With gelatin

Plum syrup with the addition of gelatin will be even thicker and more pleasant in taste. In order to prepare this dessert, you will need:

1 kilogram of ripe pitted plums;
800 grams of granulated sugar;
1 tablespoon citric acid;
10 grams of gelatin;
1 teaspoon butter.

Step by step recipe:

Plums cut into quarters are covered with sugar and citric acid, mixed thoroughly and placed in a cool place for 1 hour.
Gelatin is soaked in cold water.
Place the fruit over medium heat and stir with a wooden spatula. Then they need to be pureed using a blender or masher.
Bring the jam to a boil again and simmer for 15 minutes, skim off the foam.
Then add butter and gelatin to the pan and mix thoroughly.
Pour the product into clean, dry jars and roll up.

Jam storage

The shelf life of this product directly depends on the amount of granulated sugar in it.

It’s worth knowing: jam without seeds can be stored for about 2-3 years, and with seeds – 7 months.

use only clean, dry, sterile jars to prevent mold from appearing;
at temperatures below 0 degrees the jam may become sugary;
There should be no strong humidity in the room where the jam is stored so that the lids on the jars do not rust.

Conclusion

In winter, plum preparation will be a wonderful addition to baked goods and sweet tea. A dessert like plum jam will be swept off the table in a matter of minutes thanks to its amazing taste and aroma.

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