Jam from pitted yellow plums. Plum confiture

August 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 fruit boils until smooth and all the excess moisture boils away.

Cooking time: 3 hours 0 minutes

Quantity: 2 servings

Ingredients

• Plums with pits: 1 kg
• Sugar: 800 g

Cooking instructions

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:

1. First, cook the syrup from sugar and water.
2. Pour boiling water over the washed plums, then let them cool for 24 hours so that the fruit is soaked in the sweet liquid.
3. Then bring to a boil over moderate heat, boil for a few minutes and leave again for a day.
4. 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:

1. It is recommended to cook in 1 batch, after removing the seeds.
2. Cover the halves with sugar (1:1) and let stand for about 10 minutes until the juice appears.
3. 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:

1. Place the plum halves in layers, cut side up, sprinkling each with sugar and shaking the pan slightly to ensure even coverage.
2. Leave the mixture for several hours, or even better, overnight until the juice appears.
3. The next morning, about half an hour before cooking, pour cool water into the gelatin in a separate cup.
4. 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.
5. After half an hour, remove from the stove and use an immersion blender to thoroughly grind the contents.
6. Return the pan to the heat, bring to a boil again and add the swollen gelatin.
7. 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 from 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:

1. Mix gelfix with 2 tbsp. l. granulated sugar (in addition to the kg included in the recipe).
2. Pour into the plum and put on fire.
3. 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.
4. Cook until jelly-like.
5. 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:

1. Grind the fruits in a blender along with cocoa powder and sugar.
2. Place the mixture in a thick-walled frying pan and cook over moderate heat while stirring for exactly 5 minutes after boiling.
3. Do not remove the foam! Remove the pan from the heat and stir until it is completely dissolved in the main mass.
4. Boil again for 5 minutes.
5. Remove from heat and immediately pour into jars.
6. 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 mass.

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:

1. Separate the plums from the pits.
2. Cut the apples into quarters, remove the core and cut into small cubes.
3. Mix the prepared ingredients with sugar.
4. Cook in 2 batches for 30 minutes, each time allowing the mixture to cool slightly.
5. After this, grind with a blender and boil again for 30 minutes.
6. 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:

1. Peel and remove white film from 1 orange and grind together with plums in a blender.
2. Squeeze the juice from the 2nd orange and add to the plum-orange mixture
3. Add granulated sugar and cook for about 40 minutes.
4. 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:

1. Place the plum halves in an aluminum pan, cover with foil and place in a hot oven for 40 minutes.
2. Add granulated sugar to the steamed plums, mix half with the fruit mixture, and pour the other half on top without stirring.
3. Sprinkle ground cinnamon on top and place a few cloves.
4. Simmer over low heat for 15 minutes until the sugar crystals are completely dissolved and the liquid thickens slightly.
5. 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:

1. The process of making the jam itself is traditional.
2. Chop the nuts with a knife.
3. Add nut crumbs to the almost finished mass.
4. After 5-10 minutes, remove from heat.
5. 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:

1. Pass the prepared fruits through a meat grinder.
2. Mix the crushed mass with granulated sugar in the traditional 1:1 ratio.
3. Immediately place on moderate heat.
4. The jam will be ready in about an hour: when the drop stops spreading on the saucer.
5. 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:

1. Mix pitted plums with granulated sugar in a 1:1 ratio
2. Place all the ingredients in a cooking bowl according to the chosen recipe.
3. Close the lid and set any of 3 modes: stewing, boiling or milk porridge, and time - 40 minutes.
4. About 10 minutes after the start of cooking, open the lid and stir the contents.
5. 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:

1. Add a glass of water to the pitted fruit (less if the plum is very juicy).
2. Put on fire and boil for 5 minutes.
3. Then add granulated sugar in small parts (1 kg in total).
4. 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 considered one of the most common and popular. It has a pleasant taste and is used either as an independent dish or for preparing various kinds of desserts or baked goods. It should be noted that when a housewife asks a question about how to make jam from plums, she usually means ordinary fruits of dark blue or red color, forgetting that there are also yellow fruits of this family that require special attention. You can make jam from these plums according to the usual recipe, but if you approach the matter creatively, the result can be a product with an amazing taste and aroma, which is very popular in Japan and other countries of the world.

Ingredients

To prepare you will need:

• yellow plum - 2 kg;
• orange - 1 pc.;
• granulated sugar - 2 kg;
• water - 1 glass.

Product selection

Preparation

First, the fruits need to be washed well, dried, cut in half and the pit removed. To make yellow plum jam homogeneous and juicy, the halves are divided into several more parts. At the same moment, syrup is prepared from sugar and water in a saucepan.

Cooking

All fruits are placed in a metal container and put on fire, after pouring syrup. After the liquid boils, the jam preparation is prepared for twenty minutes. Then all the hot fruits are ground through a sieve, removing the remaining cake, and heated again. At this point, a little zest is added to the yellow plum jam, which will give the jam aroma and additional taste. However, some cooks prefer to use a little fresh mint instead.

When the dish boils, cook it for ten minutes and turn off the heat. Wait for it to cool down and repeat the process again. At the end of this cooking stage, the yellow plum jam is ready.

Canning

Immediately after removing the jam from the heat, it will need to be packaged in jars. They are steam sterilized just before filling. It should be noted that at least 2 cm should remain until the container is full. After this, the container is closed with a tight lid, and the yellow plum jam is placed in a warm place, bottom up. The jars must cool completely under a thick cloth or towel cover and only then can they be placed in a dark place until further use.

Innings

Amazing jam is served to the table in small bowls or saucers as a dessert for tea. It can also be used as a filling for baked goods, for making compotes and jelly. Thanks to the peculiarities of the preparation technology, the final product is homogeneous and at the same time has an amazing

Juicy, sweet and sour fruits have a rich, varied composition of nutrients, including antioxidants. Plums improve digestion, increase the elasticity of blood vessels, and help normalize blood pressure.

They go on sale at the end of summer. And you need to have time to eat fresh plums, as well as prepare them for future use for the winter. You can cook compote or jam, marinate and even ferment them. Aromatic, sweet jam remains a popular homemade preparation - an excellent addition to tea drinking.

There are many good recipes for this dessert. Today on the Popular About Health website we will talk about how to make pitted plum jam using a simple recipe for the winter, and not just one, but several:

Preliminary preparation

To make a great jam, buy fresh, ripe, but not overripe fruits, without damage or rotten barrels. They should have dense flesh and the pit should be easy to separate.

Any variety will do. It’s just that if the plums are more sour, there will be more sourness in the taste of the finished product.

At home, sort through and remove any wormy or spoiled ones. Rinse through a colander with warm water.

Remove the stems by cutting in half and removing the seeds. Then cut the halves again.

Now you can start cooking:

Simple plum jam for the winter (pitted recipe)

Us will be needed: for 1 kg of seedless fruit - 800 g of sugar and half a glass of water.

Cooking:

Transfer the prepared fruits to a wide, voluminous enamel pan. Add water, stir, boil. Immediately reduce heat and cook at low simmer for half an hour.

Now add sugar in portions, stirring well each time. The interval for adding sugar is approximately 3 minutes. Now increase the temperature slightly and bring to a boil, stirring regularly.

After boiling, turn down the heat again. Boil, stirring and skimming, for about half an hour. Place the finished product in sterile jars and screw on the lids.

Recipe for jam with gelatin

Us will be needed: for 1 kg of fruit - 800 g of sugar, 15 g of gelatin, a quarter glass of lemon juice.

Cooking:

Place the prepared fruits in a saucepan, pour in lemon juice and add half the sugar. Mix well and leave for a couple of hours to release the juice. During this time, soak the gelatin in water. The path swells for at least half an hour.

Place the pan over medium heat, bring to a boil, cook for 5 minutes. Let cool.

Grind the cooled plums with a wooden masher or blender. Add the remaining sugar. Bring to a boil again, reduce heat, simmer for 40 minutes.

Now pour in the gelatin, while stirring the sweet mass vigorously so that no lumps form. Immediately put into jars and roll up.

Recipe with orange - a simple recipe for the winter

Citrus will give the finished dessert an original aroma and a slight tartness. This is a very tasty jam for homemade tea. It can also be used as a filling for pancakes and pies.

Us will be needed: for 1 kg of seedless plums - 600 g of sugar and 1 large, juicy orange without skin and seeds.

Cooking:

Prepare the plums, cut them, put them in a saucepan. Pour in sugar, add orange chopped in a blender.

Boil over medium heat. Then reduce the heat and cook for about an hour until thickened. Place in clean jars and sterilize with lids. You can do this in the oven: place them in a well-heated oven for 15 minutes.

Now you can screw on the lids. Turn the jars over and leave until they cool. After this, you can store them in a cool place.

Jam - five minutes

This is a very good, win-win recipe. Its value lies in the fact that cooking takes a minimum of time and therefore the plum retains most of the nutrients.

To prepare, we need prepare: for 1 kg of fruit - half a glass of water and 1 kg of sugar.

Cooking:

First, let's prepare the syrup. To do this, pour sugar into a large enamel pan and add water. Heat gradually over low heat until the sugar is completely dissolved and the liquid begins to boil. To avoid burning, stir constantly.

Now put the plums cut into pieces into the syrup and boil over medium heat. Then simmer for 7 minutes, stirring constantly and removing the foam.
Place the hot five-minute mixture into hot jars and screw on the lids. In the future, store in a cool place.

Jam without sugar

This recipe will undoubtedly be appreciated by people who, for health reasons, cannot eat sweets. In addition, sugar-free plum jam can be used in winter to prepare various sauces and gravies. For example, for fried meat.

Here recipe:

Wash very ripe dark plums and remove pits. Cut into pieces. Place in a saucepan, boil, cook over low heat, covered, 10 minutes, until juice appears. Turn off the stove, let the plum mass cool and brew for 8 hours.

Now boil again for 10 minutes. Leave for 8 hours. Then again: cook for 10 minutes, cool for 8 hours. Cook and cool 4 times in total. Therefore, it is better to start cooking in the evening and leave it overnight. And in the morning, cook again, then cool until evening, etc.

Cook for the last and fourth time for 20 minutes, transfer to jars and leave without lids. Use them to close the jars when the product has cooled. No need to roll up. Store the jam in the cold. Bon appetit!

Fruits and berries

Description

Yellow plum jam- This is an excellent delicacy that is loved by both adults and children. This jam makes a very tasty filling for pies and pies, and is also suitable for cooking and other baked goods. In addition, you can eat it just like that, washed down with tea.

If you carefully monitor your figure and count calories, then a treat in the form of plum jam is not suitable for you, as its calorie content is almost 300 kilocalories per hundred grams of product. This delicacy is also not recommended for those who have diabetes.

As for the benefits of plum jam, you need to focus on the large number of microelements and vitamins contained in the aromatic fruit. The pulp of yellow plums contains potassium, calcium, sodium, zinc, phosphorus, manganese and a little iron, as well as vitamins A, C, PP and some B vitamins. A considerable part of all these components goes into jam, since many vitamins and microelements are preserved even during heat treatment.

This step-by-step recipe with photos will especially appeal to those who have several plum trees in their country house or garden. Usually, the plum harvest turns out to be quite large, and very often we run out of ideas on what to do with them. We invite you to study this simple step-by-step recipe with photos to find out how to prepare excellent, delicious seedless yellow plum jam at home for the winter.

Step-by-step recipes for making thick plum jam using a classic and quick recipe, with gelatin or gelatin: how to make chocolate plum jam

2018-07-26 Marina Danko, Marie Sokol

Grade
recipe

6509

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

39 gr.

156 kcal.

Thick plum jam is just the perfect preparation. Most of all I love it with hot tea, black bread and delicious butter. Such a bright memory from childhood, when everyone seemed big and kind. A lot of time has passed, but I still only love plum jam, and I make jam from everything else. Of course, you can flavor the jam with vanilla and mint, but I only sometimes add a cinnamon stick, and usually cook it without any additives at all.

Ingredients for cooking

• Plums - 1 kg
• Sugar - 350 -400 g

Preparation

We peel juicy and sweet plums from seeds. Overripe fruits and varieties whose seeds are difficult to remove are quite suitable here. The recipe indicates the weight of the plum with pit.

As soon as you get rid of the seeds, put the plums on medium gas and cook until soft. During cooking, constantly remove the foam. The plum should become soft so that the crust comes off on its own. As you already noticed, we did not pour water into the pan, since our variety is quite juicy. If your plums are a little dry, add some sugar (100 grams) and let them stand so that they release the juice.

Adding water is highly undesirable, since it will be necessary to evaporate the excess liquid, which means cooking the jam even longer.

Blend the whole mass with a blender. Grind the plums through a sieve. The hard peel will not get into our jam. If you have soft skin and you can’t feel it in the puree, then you can skip this step.

Add all the sugar. If the variety is quite sour, you can increase the amount of sugar to your liking, but I recommend leaving it a little sour.

Boil the plum jam for 10-15 minutes, during which time it will become a little thicker. You can cook it longer, but be careful not to burn it.

With increased cooking time, the jam becomes darker and more chocolatey, but this is up to your taste.

Pour the jam into prepared jars - washed and sterilized. Immediately close with lids, turn upside down and gradually cool. If you cover the jars well, they will cool for at least a day.

After complete cooling, we send the jam to the cellar or other place where you usually store the preparations. Jam does not require low storage temperatures and can be stored on a shelf in the kitchen.

Jam is great as a filling for pies - it does not leak out during cooking. We also like it as a filling for grated pie; it has a barely noticeable sourness, which makes this cake very original.

Option 2: Quick plum jam recipe

Passing plum slices through a meat grinder, you can add sugar into the mouth with a large spoon. The point, of course, is not that this will save a little time on dissolving the crystals. Some housewives believe that sugar rubs the skin of the berries more strongly, which contributes to the rapid release of gelling substances from it.

Ingredients:

• ripe, selected plums - two kilograms;
• 2000 grams of sugar;
• one medium-sized lemon.

How to quickly make plum jam

Having first scalded it with boiling water, dip the lemon in cool water, dry it with a towel and cut off the “lids” from the ends of the fruit. We cut the rind in a spiral, along the entire fruit or in parallel strips, and remove it completely. We disassemble the pulp into slices, use scissors to cut the translucent film and, if possible, remove it.

Examine the bare slices in the light; shaded areas indicate the presence of seeds; be sure to remove them. The bitterness inherent in lemon seeds is very strong and will spoil the jam; set aside the citrus pulp for now. Rinse and break the plums into halves and discard the pits.

With the meat grinder set to minimum grinding, grind the plum and lemon pulp, collect in a basin, and add sugar. First turn on the stove at maximum temperature, quickly bring the mixture to a boil and reduce the heat to a low level. Completely collect the foam from the surface of the jam, adjust the heat so that the surface of the jam barely ripples, and cook for up to an hour, stirring and monitoring the thickening.

Option 3: Plum jam for the winter with gelatin

Adding a small amount of milk fat to the jam gives it a glossy sheen. The technique is quite well known, but not everyone likes the result. This component in jams is not mandatory, you can absolutely safely exclude it.

Ingredients:

• pulp of ripe plums - one kilogram;
• a spoon of butter;
• sugar - six hundred grams;
• six tablespoons of lemon juice;
• fifteen grams of gelatin.

How to cook

After cutting the pulp from the peeled berries into small, randomly shaped pieces, collect it in a spacious bowl, sprinkle with half the amount of sugar and mix. Squeeze the juice from the sour lemon, strain it from the pulp and seeds, take the required amount and also mix with the plum slices.

Leave the container on the table for an hour, covering it with a clean cloth. Soak the gelatin in a glass of water until it swells and leave it next to the plums, allowing the granules to draw in more moisture. We slowly warm up the settled plum mass, kneading it with a masher in the process.

Raise the fire under the container to a level above medium, add and mix the rest of the sugar, heat until it boils. Adjust the temperature so that the jam barely bubbles, stirring occasionally, boil it until it thickens noticeably.

We collect the foam from the surface of the jam during the entire cooking time, squeeze it out and add gelatin to the mass, stir and monitor the dissolution of the granules. Add and stir the oil, pack the hot mass into sterile jars. After corking and turning it upside down, let it cool until it cools before storing it in the pantry.

Option 4: Plum jam for the winter with chocolate and cocoa

The aroma and taste of jam is easy to predict. We don’t change the amount of cocoa, it’s the base ingredient, but you can slightly adjust the result with chocolate. We take the bitter bar, with the highest possible percentage of cocoa. Approximately fifty grams of chocolate chips for the specified amount of other products will provide the jam with a light but noticeable chocolate flavor. By doubling its quantity, you will get jam with a slight bitterness, but remarkably aromatic and tasty.

Ingredients:

• one and a half kilos of pitted plums;
• seven hundred grams of sugar;
• natural cocoa powder - forty grams;
• a quarter pack of natural butter;
• 50 milliliters of water;
• bar of chocolate (not bitter).

Step by step recipe

Use overripe plums in jam, but it is better to set aside plums that are too dense for compotes. After removing the seeds from the washed fruits, do not chop the pulp, collect it in a saucepan, pour it in and mix with half the sugar. After waiting until a noticeable amount of juice is released (the sugar gets wet and begins to dissolve in it little by little), transfer the mass to the multicooker bowl.

First, set the operating mode to “Steaming,” pour water into the drains, and heat for up to half an hour. The pan in which the plums were originally located should not be washed; pour the hot sweet mass into it and quickly grind it with a blender. Taste, add sugar to the jam to taste, and pour back into the slow cooker.

We program the “Extinguishing” mode, lasting exactly one hour, lower the lid. Exactly in the middle of the process, pour the cocoa mixture with two tablespoons of sugar and grated chocolate into the bowl. You can change the quantity at your discretion, from half to a whole hundred-gram tile.

Three minutes before the end of the cycle, add butter and stir into the jam; do not close the lid any longer, but quickly pack the hot jam.

Option 5: Plum jam with Zhelfix - “Christmas”

There is a reason to add two or three drops of orange essence to the alcohol. The fact is that the original recipe recommends using rum, and it is often associated with the aroma of citrus. You can change the proportions of spices or completely remove any of them; the only thing that is advisable to do is grind them just before use.

Ingredients:

• exactly a kilogram of ripe plums;
• a third of a glass of water;
• sugar, white - five hundred grams;
• a quarter spoon of grated cloves and ground coriander and a little more of cinnamon;
• a spoonful of alcohol or two - cognac (vodka);
• a bag of Zhelfix (2:1);
• a pinch of nutmeg.

How to cook

Add water to the pitted plum pulp and immediately put the cauldron on heat. After the liquid boils at the bottom of the container, reduce the temperature to a minimum and cover with a lid. Occasionally opening the cauldron and stirring, simmer for about half an hour.

Combine the gelling mixture with sugar and rub the spices into the hot puree. Let them warm up for a minute and add sugar, stirring, boil for five minutes and collect the foam. We do not turn off the heating, pour alcohol into the jam, mix and immediately begin packaging it in sterilized glass containers. Having sealed the jars hermetically, cool them and hide them in the pantry.

Option 6: Traditional plum jam recipe

Everyone has their own favorite varieties of plums for canning, and some housewives don’t even care what to fill their pantries with for the winter. Both are right. Jams whose recipes indicate dark varieties of plums are no better than light ones, except perhaps in color. You liked the description and are looking forward to pampering your homemade ones, but there simply aren’t any berries listed in the recipe? It’s okay, believe me, by replacing them with almost any others, you will lose absolutely nothing.

How can you change the recipe you like so as not to risk the quality of the jam? Yes, it’s elementary! Plums, in addition to color and slight differences in aroma, differ mainly in sweetness and juiciness. The first parameter is easily adjusted by the amount of sugar, the second is also easy to cope with. Jams, the thickness of which depends on the duration of evaporation, simply cook longer, but in no case at a higher temperature. For recipes that require the addition of thickeners, we increase the amount of these mixtures.

Ingredients:

• dark plums - 2.5 kg;
• cinnamon, vanilla (powder) - two small pinches each;
• 1200 grams of sugar.

Step-by-step recipe for plum jam

We sort out the plums. For jam, we select berries of medium ripeness with fairly dense pulp and without damage in the form of rot. Breaking off the tails, rinse the berries with cool water, break them, and remove the seeds.

Place the halves in a container suitable for making jam. It is best to take a wide basin or a large saucepan with a double bottom. Add sugar to the plums and mix carefully so as not to crush them. Place on the stove and turn on medium heat.

As soon as the sugar dissolves completely in the juice that comes out of the plums, turn up the heat and boil the mass for forty minutes. At this time, stir as often as possible and carefully collect the resulting foam.

Mix vanilla and cinnamon into almost finished jam. After that, boil it for another ten minutes, and put it in sterile jars, seal and cool.