Plum contains vitamins and minerals necessary for our body. Plum has a laxative. Its use is indicated for people suffering from hypertension, atherosclerosis, diabetes, as well as kidney and liver diseases.
Plum jam for the winter - the basic principles of preparation
Prepare jam from plums of any kind. The main thing is that the fruits do not have damage and are not infected by pests.
Plums wash thoroughly and remove the tails. Plums are cooked, both whole and cut in half.
Before making jam from whole large plums, they are pricked in several places with a wooden skewer. Thus, plums do not burst during cooking and are better saturated with sugar syrup.
Small plums are pre-blanched in boiling water so that they do not lose their shape during the cooking process.
Jam from plums is cooked with seeds or removed, cutting the fruits in half.
Prepared plums are laid out in a basin, covered with sugar and left to let the juice flow. Then the jam is prepared according to the recipe.
You can make jam in the classic way, using only plum and sugar. It will turn out delicious, aromatic jam. But if you add nuts, berries, chocolate or cocoa to it, you get a real masterpiece of culinary art.
Recipe 1. Classic Plum Jam
Ingredients
- pure water - 115 ml;
- sugar and plums - 1100 g.
Cooking method
1. Wash unripe plums thoroughly. Break the fruit in half and take out the seeds. Put prepared plums in an enameled basin.
2. Pour sugar into a non-stick pan. Pour in water, mix, place a saucepan on low heat and dissolve sugar, stirring continuously.
3. Pour prepared fruit into the resulting syrup. Leave on for two hours for the fruit to produce enough juice. Place a basin with plums on fire and bring to a boil. Cook a couple of minutes.
4. Remove from heat and leave for nine hours to soak. Then again send the basin to the fire, and cook after boiling, for about three minutes. Repeat the procedure two more times. Between the boils, cool the jam completely.
5. Last time, put the jam on a low fire and cook until thickened, avoiding intense boiling. Pack the jam on a clean, sterile glass container and roll it tightly. Store jam in the pantry or cellar.
Recipe 2. Plum jam with stone
Ingredients
1200 g of sugar;
one and a half glasses of pure water;
kilogram drain.
Cooking method
1. For such a jam, it is better to take small plums. We sort out the fruits, remove the tails and wash under running water.
2. Put the plums in a colander in small batches, dip them in boiling water and blanch for three minutes. Then quickly cool under a stream of cold water.
3. In several places we prune the plums with a wooden skewer.
4. In the basin in which we will prepare the jam, pour sugar and pour water. We put it on fire and boil the syrup, constantly stirring until sugar dissolves.
5. Dip the plums in syrup and leave to soak for five hours. If the plums are small, you can immediately start cooking.
6. We put a basin with plums on the stove and cook for 20 minutes, making sure that the contents do not boil very much. Remove the foam. Then leave the jam for eight hours alone.
7. Put the basin on the stove again, bring to a boil and cook for 20 minutes. Cool completely for eight hours.
8. We put the basin with plums on the fire and cook until tender with moderate boiling. Cool right into the pelvis. Then we transfer the jam into clean, sterile jars. Cover with tracing paper or parchment and send to a cool place for storage.
Recipe 3. Jam from plums for the winter in a slow cooker with ginger
Ingredients
50 ml of pure water;
sugar - 750 g;
ginger root - 9 g;
900 g of ripe plums.
Cooking method
1. Sort out the plums, removing the spoiled and unripe fruits, wash and put on a towel to dry them.
2. Break each plum in half and remove the stone.
3. Put the halves of the drain in the multicooker bowl. Pour in water and activate the "Frying" mode for seven minutes. Cook plums with a lid.
4. Transfer the plums and the juice that has stood out to a bowl. Grind everything with a submersible blender to a puree state. If there is no blender, grind everything through a sieve.
5. Peel the ginger root, chop on the smallest grater and add to the plum puree. Pour in sugar and mix. Activate the “Steam cooking” mode and cook by closing the lid for 25 minutes.
6. Once the mass boils, remove the foam and cook without closing the lid and stirring constantly. Pour the hot jam into sterile jars and seal it tightly.
Recipe 4. Yellow Plum Jam
Ingredients
- 1 kg 400 g granulated sugar;
- two kilograms of plums.
Cooking method
1. The cooking process takes two days. Wash the plums under the tap, tearing off the tails.
2. Cut the fruit in half and carefully remove the seeds. It is better if the plums are slightly immature, then the slices will remain intact. Put plums in a bowl and cover the fruit with sugar. Leave overnight to give out juice.
3. If there is little juice, you can add a little clean water. Put a bowl of fruit on a slow fire.
4. Sterilize and dry clean cans.
5. As soon as the jam begins to boil, minimize the heat and simmer until cooked.
6. Pack hot jam in banks, tightly roll them up, turn over and cool completely. Store in a cool dark place.
Recipe 5. Jam from plums with apples
Ingredients
3 g of citric acid;
apples - 1 kg 60 g;
110 ml of pure water;
sugar - 1640 ml;
970 g of plums.
Cooking method
1. Fruits are thoroughly washed. Divide the plums in half and remove the seeds. Cut the apples into slices, removing the core.
2. We shift the fruit into a wide basin. In a separate bowl, mix sugar with hot water and put on low heat. Cook the syrup, stirring constantly, until the sugar dissolves.
3. Pour fruit with the resulting syrup. We put the basin on the fire and warm up to boiling. Continue to boil, stirring, for ten minutes. We regularly remove the foam.
4. Remove the pelvis from the fire and cool for five hours. We repeat this procedure three times. At the end of the third cooking, add a lemon and boil for another five minutes.
5. We spread the hot jam in a sterile glass container and hermetically sealed. Jam sent to storage in the basement or pantry.
Recipe 6. Plum jam with cocoa powder
Ingredients
two kg of plums;
kilogram of sugar;
10 g of vanillin;
100 g of cocoa powder.
Cooking method
1. For jam, elastic, not overripe fruits are needed. Rinse the drains thoroughly under the tap. Put them on a towel and pat dry. Break the fruit in half and take out the seeds.
2. Put the prepared plums in a bowl and pour all 500 g of sugar, mix and leave for a day to let the fruit let the juice go.
3. Mix the remaining sugar with vanilla and cocoa. After a day, pour plums with this mixture, mix and cook, stirring regularly, over low heat, for forty minutes.
4. Pack hot jam on the prepared glass container, seal it tightly, turn it over, and completely cool. Store jam in the cellar or pantry.
Recipe 7. Jam from plums for the winter with nuts
Ingredients
baking soda - 5 g;
vanilla sugar - a bag;
walnuts - 240 g;
granulated sugar and plums - 980 g each;
lemon;
pure water - 810 ml.
Cooking method
1. Wash the plums thoroughly. Dissolve baking soda in a liter of clean water. Dip the plums in this solution and hold for a couple of minutes. Drain the water and wash the rafts.
2. Insert the skewer into the place of fastening of the peduncle, press down so that the bone comes out on the other side.
3. Peel the nuts, remove the kernels and cut them in half. Place a piece of walnut in each plum.
4. Mix sugar and water in a wide basin. Send it to the fire and warm, stirring, until sugar is completely dissolved. Turn off the heat and cool slightly.
5. Put stuffed plums in syrup, send to the fire again and cook, mixing, for a quarter of an hour. Squeeze the lemon juice into the plum mass. Add vanilla sugar, mix and cook until thickened.
6. Remove the pelvis from the heat, cover with a damp towel and leave for two hours. Arrange the jam in sterile, dry jars and seal it tightly. Store jam in the cellar or pantry.
Recipe 8. Jam from plums without cooking
Ingredients
- two kilograms of granulated sugar;
- kilogram of plum.
Cooking method
1. Sort out the plums, remove the spoiled ones. Wash the fruits thoroughly under the tap.
2. Using a pencil, remove seeds from the drain.
3. Grind the prepared plums in a wide bowl in a meat grinder. Add sugar in plum puree, mix and leave for ten minutes. Stir again. Sugar must dissolve completely.
4. Place the jam in dry, sterile jars, cover with plastic lids and refrigerate.
Recipe 9. Plum jam with spices and wine
Ingredients
40 g almonds;
4 kg 900 g sink;
2 kg 100 g sugar;
cinnamon - 4 g;
1 g of cardamom;
white wine - 390 ml.
Cooking method
1. Rinse the plums thoroughly, break them in half and strip them off. Transfer halves of plums to a wide basin.
2. Sprinkle the contents with sugar and leave for 12 hours to let the juice flow. Pour all the wine and season with cinnamon.
3. Pound the cardamom grains. Add cardamom to the plum mass. Put the basin on low heat and cook, constantly mixing, until thick.
4. Shortly before cooking, add the whole almonds to the basin. After seven minutes, pack the jam in a small glass container. Seal hermetically with lids, pre-dousing them with boiling water, and put them in storage in the cellar.
Winter plum jam - tricks and tips
- If the plums have a dense skin, blanch them for two minutes. After that, immediately place under a stream of cold water. This is done so that they do not burst during the cooking process.
- For jam, plum varieties are best suited, in which the stone is easily separated from the pulp.
- To keep the plums in the jam intact, place them in a soda solution for a couple of minutes, then rinse thoroughly.
Puncture plums in several places with a skewer so that they are better soaked in syrup.
