How to make plum jam for the winter. How to make jam and plum jam. Jelly from yellow plums without seeds and skins

On cold winter evenings, sometimes you crave aromatic warm tea with baked goods or pancakes with sweet jam. A simple and quick recipe for plum jam for the winter is in great demand among many housewives. The sweet and sour delicacy will be an excellent filling for pies and pies, as well as a sugary snack for fresh bread and butter. By looking at recipes with photos on the Internet, you can be sure that the plum jam turns out beautiful, thick and very appetizing.

Before you start cooking, you need to choose a fruit. For winter seaming you will need ripe, fairly strong plums of any variety. To make the treat even tastier, you can add a little cinnamon or nutmeg.

Recipe for plum jam

Ingredients

Servings: – + 80

fresh plums 1 kg
white sugar 600 g
distilled water 1 l

Per serving

Calories: 288 kcal

Proteins: 0.4 g

Fats: 0.3 g

Carbohydrates: 74.2 g

1 hour. 30 min. Video recipe Print

It is necessary to prepare the dishes in which you will roll the jam. Wash jars and lids with soda and pour boiling water over them.

Wash the plums thoroughly under running cool water. We remove tails and other debris, such as dried leaves. Unripe or rotten fruits are thrown away. Remove the pits from the plums.

Pour 1 liter of water into a separate pan. Put on gas and bring to a boil. In the video recipe there is an option for making jam without water. Place the peeled and washed fruits in boiling water. Cook over high heat for 7-10 minutes.

Drain the liquid. Let the fruit cool. We rub them through a fine sieve, so that the skin remains in your hands, and the yellow pulp remains in the plate.

Place the plum mass in a saucepan and put it back on the fire. Stirring constantly, bring to a boil. 10 minutes after boiling, add sugar in portions. Boil the jam until tender for another third of an hour.

Turn off the gas, pour into jars and seal. We don't turn it over. After cooling, put the treat in the basement or refrigerator.

Prune jam recipe

Prunes are a special type of plum grown specifically for drying. Its fruits are very healthy and have a pleasant sweet and sour taste and aromatic smell. It is great for winter preparations. The jam from these dried fruits is thick, slightly tart and sour.

Since prunes themselves are rich in vitamins A, C, PP, E, B, as well as beneficial substances such as copper, iron, magnesium, phosphorus and many others, they are recommended for use by people suffering from cardiovascular diseases, vegetative-vascular dystonia, and those with poor vision.

Number of servings: 60

Cooking time: 1 hour 40 minutes

Energy value

calorie content – 263.6 kcal;
proteins – 1.32 g;
fats – 0.75 g;
carbohydrates – 66.8 g.

Ingredients

prunes – 1 kg;
white sugar – 100 g;
lemon – 1 pc.;
cinnamon, vanillin – 0.5 dessert spoon;
water – 1 l.

Step-by-step preparation

Wash the prunes thoroughly in warm water. Remove the tails. Remove the bones.
Place dried fruits on a towel and let them dry.
Pour water into a saucepan, add prunes. Place on the stove and boil until completely boiled.
Turn off the heat, drain the water. Let the prunes cool for 10 minutes.
Rub the slightly cooled dried fruits through a sieve. You can also use a meat grinder for this.
Place the resulting fruit puree back into the pan. Add sugar and half a glass of water. Put on fire.
Cook over medium heat until thickened. Before turning off, add lemon zest, cinnamon or vanillin to the sweet mass.
Pour the finished product into pre-sterilized jars. Roll up. After cooling, transfer the seaming to a cool place.

Advice: If you don’t have time to prepare jam, you can use the multicooker in the “Stew” mode. Another option is a five-minute jam recipe. In this case, the dessert will not be as thick, but no less tasty.

In winter, prune jam perfectly boosts the immune system, helps lift your mood and improves the general condition of the body. When consuming prunes, performance increases, the feeling of fatigue goes away, and digestion improves. In addition, experts have proven that desserts such as fruit jam perfectly increase stress resistance.

Spicy plum jam - recipe for a slow cooker

Number of servings: 80

Cooking time: 1 hour 10 minutes

Energy value

Per 100 grams of finished product:

calorie content – 411.6 kcal;
proteins – 0.8 g;
fats – 0 g;
carbohydrates – 102.1 g.

Ingredients

plums – 1.5 kg;
cloves – 3 pcs.;
cinnamon – 5 g;
granulated sugar – 1.5 kg.

Step-by-step preparation

Carefully rinse carefully selected ripe, juicy and elastic fruits under running water, dry them with paper towels and, cutting each fruit into two equal halves, remove the seeds.
Place the prepared plums into the multicooker container without adding water, close the lid of the device (the valve should be in the “Closed” position), set the “Extinguishing” mode for 15 minutes and wait for the signal that the program has ended, then open the lid.
Grind the steamed fruits together with the resulting juice through a thick culinary sieve with small holes and return the resulting puree-like mass back to the appliance.
Add sugar crystals, ground cinnamon and a few cloves, close the lid of the multicooker, leaving the valve open this time, and cook the jam on the “Stew” mode for another 20 minutes.
After a third of an hour, thoroughly stir the resulting dessert, carefully place it in pre-steamed and dried containers and seal tightly with boiled screw caps. Cool the jam at room temperature and store it in the refrigerator or basement for storage.

Delicious plum jam in the oven

Number of servings: 65

Cooking time: 3 hours 35 minutes

Energy value

Per 100 grams of finished product:

calorie content – 323.5 kcal;
proteins – 0.9 g;
fats – 0 g;
carbohydrates – 80 g.

Ingredients

plums – 1.5 kg;
water – 75 ml;
granulated sugar – 900 g.

Step-by-step preparation

Carefully remove the washed and dried cream from the seeds, cut them into small arbitrary slices, and pack the removed kernels into special gauze bags (5 pieces each).
Pour the required amount of water into the bottom of the baking dish, then transfer the chopped fruit pulp there and place bags of seeds around the entire perimeter.
Place the dishes in the oven, set the thermostat to 150℃ and leave the dessert to cook for 1.5 hours.
After an hour and a half, carefully transfer the fruits into a large bowl and mix them with granulated sugar, and throw the bags with seeds into the trash bin - they will no longer be needed.
Transfer the plum mixture to a clean baking pan lined with parchment paper and return it to the oven. Evaporate your jam until completely cooked, about 75 - 90 minutes at 150℃.
Carefully remove the finished sweet from the mold, use a sharp knife to cut into pieces convenient for you (these can be cubes or rectangles) and place in disinfected jars. Immediately seal the glass containers with sterile screws and take them to the pantry or basement for storage.

Plum jam without seeds for the winter

Number of servings: 70

Cooking time: 2 hours 10 minutes

Energy value

Per 100 grams of finished product:

calorie content – 0.9 kcal;
proteins – 0 g;
fats – 91.9 g;
carbohydrates – 371.1 g.

Ingredients

plums – 1.5 kg;
granulated sugar – 1.15 kg;
citric acid – 5 g.

Step-by-step preparation

As always, carefully wash the fruits in cool water, place them in a large enamel bowl or basin for cooking jams, fill them with water and bring them to a boil over a low flame - this is necessary so that the skin comes off the fruits.
After this, drain all the liquid (you won’t need it anymore, so you can use it at your discretion), cool the plums slightly at room temperature, remove all the seeds and skins and puree the pulp in a blender until smooth.
Return the fruit puree back to the cooking vessel, fill it with the amount of sugar crystals specified in the recipe and send it to the lowest heat. Boil the jam for two and a half to three hours until the thickness you want, stirring the mass periodically with a wooden spatula and skimming off the foam from the surface.
About 5 minutes before the dessert is ready, add lemon, stir thoroughly until it is completely dissolved, and remove the sweetness from the stove.
Carefully package the boiling delicacy into a prepared sterile glass container, roll it up into tins using a preservation key and cool it in the usual way under something warm.

Thick Transcarpathian plum jam without added sugar

Number of servings: 15

Cooking time: 5 hours 15 minutes

Energy value

Per 100 grams of finished product:

calorie content – 214 kcal;
proteins – 4 g;
fats – 0 g;
carbohydrates – 49.5 g.

Ingredients

plums – 1.5 kg.

Step-by-step preparation

Carefully wash the plum fruits under the pressure of a running stream, remove all the seeds, cut the fruit in half, and cut out all spoiled areas.
Pour the prepared plums into a large container for cooking the dessert and simmer them over a low flame for about one and a half to two hours after the start of boiling, stirring the mixture hourly with a wooden spoon (however, you should not overdo it, there is a lot of liquid at this stage of cooking and the delicacy does not burn).
After the specified time has passed, remove the kitchen utensils from the stove and leave the future jam to infuse for approximately one day.
The next day, move the bowl with the plums back to low heat, wait until the first bubbles appear and set aside for about 1 – 1.5 hours, this time stirring the sweetness more intensely and more often. Then again let the jam “rest” for a day.
On the third and last day, boil the dessert to your desired consistency for 30 - 60 minutes, stirring constantly, since the delicacy is already quite thick.
Cool the finished Transcarpathian plum jam completely, then distribute it into clean, disinfected jars, wait until a crust appears on the surface and, tightly closing with nylon lids, put it in the basement or the main compartment of the refrigerator.

Despite the fact that the fruits are subjected to heat treatment, they retain their beneficial substances. Plum and prune jam will be an excellent addition to homemade tea. And if you like to bake pies in the oven, then you can safely use jam for the filling.

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 it 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!

Description

Jam made from seedless plums will be a thick and transparent fruit mass, which will not only provide you with all the vitamins you need during the winter, but will also allow you to enjoy the delicate summer taste of plums even in winter. This preparation is perfect for preparing various homemade pastries with it or simply spreading the sweetness on a piece of bread for tea. If you follow all the instructions from the step-by-step photo recipe presented below, then you will definitely be able to prepare such winter preserves even the first time.
Plums are rich in pectin substances, which in turn are not only responsible for the thickness of the jam, but also for removing heavy metals from the body. Needless to say, any fruits and berries contain a large amount of vitamins, and they, in turn, keep the immune system in good shape. If you always have a supply of such plum jam in your pantry, then you definitely won’t be afraid of colds in winter. For some, children will definitely be delighted with the prospects of such treatment. Plums are those fruits that tolerate heat treatment very well, which has a very good effect on the taste and smell of the finished jam. At the same time, you have two options for making homemade plum jam using this simple recipe: make it look like jam or interspersed with pieces of fruit. Don’t worry, the taste of the product does not depend in any way on this choice.
Let’s quickly start preparing delicious and tender seedless plum jam at home for the winter!

Ingredients

Pitted plum jam - recipe

Let's prepare on the work surface of the table all the ingredients we need to make this jam. Be very careful when choosing plums: we need only the ripest fruits of the blue variety, in which the stone easily separates from the pulp. Only such plums produce amber transparent jam.

We thoroughly wash the collected or purchased fruits in cold water, remove the stalks, if any, divide them in half and remove the seeds. Place the plum halves in a separate bowl, where they will dry slightly from moisture.

To create this classic plum jam, the first step is to prepare the sugar syrup separately. It is really simple to prepare: pour cold water into an enamel pan or saucepan, the amount of which is indicated in the ingredients, add all the prepared sugar, mix the ingredients in the pan until smooth and bring to a boil. The syrup is cooked until all the sugar is completely dissolved as shown in the photo, this may take 5 to 10 minutes after boiling.

Place the prepared plum halves into the pan when all the sugar crystals have completely dissolved. Cook the plum halves until softened and saturated with sweetness for 15-20 minutes. Please note that the cooking time directly depends on how ripe the plums you purchased. When the plums have softened enough, carefully pour the contents of the pan into a food processor and grind to a puree. You can also turn the mixture into puree using a regular hand masher, although it will take longer. Return the already crushed mass to the pan and cook the jam for 60 minutes over low heat after boiling again.

It is better to choose small jars for storing such preparations and sterilize them in advance along with the lids in the oven or microwave. Pour still hot plum jam into warm jars, then immediately roll up the lids. Preservation should be left in the kitchen under a blanket until it cools completely and only then put into the pantry or cellar.

By preparing seedless plum jam for the winter, you will provide yourself with a wonderful dessert for tea or an ideal filling for pies. The delicacy is always aromatic, thick in texture and harmonious in taste, which, if desired, can be diversified using the proven ideas of experienced chefs.

How to cook plum jam for the winter?

Preparing seedless plum jam is simple and does not require any special culinary skills. A few simple recommendations to follow when implementing recipes will help you cook the delicacy correctly and tasty.

Preparation of plum jam begins with the preparation of the base product. High-quality fruits are selected, washed and dried.
Each berry is divided into halves by hand or using a knife and the pit is removed.
To obtain a uniform texture of the delicacy, the prepared plum mass can be first passed through a meat grinder or crushed in another convenient way.
The resulting puree or halves are supplemented with sugar and, if provided for in the recipe, other fruits and other additives, allowed to stand for a while, after which they are boiled for the time specified by the technology.
The finished pitted plum jam is sealed for the winter in sterile jars, which are turned upside down and insulated until completely cooled.

Homemade plum jam - a simple recipe

The simplest, time-tested and most affordable way to get the right texture is to prepare plum jam through a meat grinder. The use of ripe and aromatic fruits will provide the ideal taste of sweetness, which, thanks to the sourness contained in the fruits, will be balanced and harmonious.

Ingredients:

plums – 1.5 kg;
granulated sugar – 1.5 kg.

Preparation

Washed and dried plums remove seeds.
Twist the resulting plum base through a meat grinder.
Combine the resulting puree with sugar in an enamel container and mix.
After 15 minutes, place the vessel on the stove and cook the contents, stirring, for 45 minutes.
Roll pitted plum jam into sterilized jars for the winter and wrap it warmly until it cools completely.

Plum and apple jam for the winter

Apple-plum jam is no less tasty and rich. The proportions of the basic components can be changed at your discretion, getting a new, but always excellent result each time. It is also possible to vary the amount of sugar, choosing the ideal balance of acid and sweetness in the product.

Ingredients:

plums – 1 kg;
apples – 700 g;
granulated sugar – 800 g.

Preparation

The plums are washed and pitted.
Peel washed apples, cut them into slices, removing the core with seeds.
Mix the plum and apple mass and leave for an hour.
Place the fruity sweet mass on the stove and boil for 15 minutes, stirring.
Blend the contents of the container with an immersion blender, then boil for another 30 minutes.
Seal jam from pitted plums and apples for the winter with boiled lids in sterile jars and wrap them.

Yellow plum jam for the winter

A delicacy prepared according to the following recipe will delight you not only with its excellent taste and incredible aroma. In this case, yellow plums are used as the base component, which will allow you to enjoy the bright sunny color of the finished sweet. To reduce the cooking time by half without sacrificing the thickness of the workpiece, you can add a packet of gelling component for jam to the container.

Ingredients:

plums – 1 kg;
granulated sugar – 700 g.

Preparation

The pits are removed from the plums; if desired, the pulp is crushed and mixed with sugar.
Place the container on the stove and cook over moderate heat, stirring, for 1 hour.
Seal in sterile containers and wrap.

Pear-plum jam

Plum jam will have unique characteristics if you cook it with the addition of pears. The latter will give the delicacy a special aroma, new flavor notes, incomparable to anything else. If you want to taste fruit slices when eating sweets, you can leave plums and pears or one of the components in pieces without chopping them in a meat grinder.

Ingredients:

plums – 1 kg;
pears – 1 kg;
granulated sugar – 1.8 kg.

Preparation

The prepared pear and plum pulp is crushed using a meat grinder.
Mix the mixture with sugar and cook at a gentle simmer, stirring, for 45 minutes.
Roll the delicacy into jars and insulate until cool.

Chocolate plum jam

The implementation of bold culinary solutions in practice often leads to the emergence of new extraordinary recipes, which immediately become popular and have genuine success among a wide audience of consumers. One of these successful experiments was.

Ingredients:

plums – 1 kg;
cocoa – 3-5 tbsp. spoon;
granulated sugar – 1 kg.

Preparation

The pits are removed from the plums, and the pulp is passed through a meat grinder.
Cocoa is mixed with sugar, then the mixture is poured into the plum mass and stirred.
Cook plum jam with cocoa for 45 minutes.
Pack the treat into sterile containers and seal.

Plum jam without sugar

Plum jam for the winter can be cooked without adding granulated sugar. Such a preparation will save money and is suitable for inclusion in the menu of diabetics. To realize the idea, it is important to use sweet varieties of plums, which must also be exceptionally ripe and soft. For storage at room conditions, filled jars must be sterilized for 15 minutes.

Ingredients:

plums – 2 kg;
water – 1.5 cups.

Preparation

Plums are pitted and filled with water.
Place the container on the stove and boil the contents, stirring, until the volume is reduced by half.
Place the jam in sterile jars, seal, wrap until cool, and then store in the cold.

How to cook plum jam for pies?

Not every prepared plum is suitable for baking. Liquid versions are not suitable for implementing such an idea, since they do not always hold their shape and simply spread. This recipe will help you stock up on the right textured base, which will be an ideal filling for pies.

Ingredients:

plums – 1 kg;
granulated sugar – 0.5-1 kg.

Preparation

The plums are pitted and placed in a saucepan with just a little water poured into the bottom.
Simmer the mixture with stirring for 30 minutes, then rub through a sieve.
Mix the resulting homogeneous puree with sugar and boil, stirring frequently, for 45 minutes.
Seal the thick plum jam into clean, dry, sterilized jars and insulate until it cools.

Plum jam in the oven

Plum jam is a recipe that can be made in the oven. This method of preparing sweetness eliminates the need for frequent stirring of the berry mass, which is effectively evaporated to the desired thickness. The finished delicacy takes on the taste of prunes and turns out incredibly tasty.

Ingredients:

plums – 1 kg;
water – 50 ml;
granulated sugar – 500-700 g.

Preparation

Select high-quality plum fruits, rinse them and allow them to dry.
Pour water into a suitable container and lay out pitted and finely chopped plums.
The bones are not thrown away, but placed in a gauze or white fabric bag.
Evaporate the plum mass at 150 degrees for 3 hours.
Add granulated sugar and a bag of seeds and cook the delicacy for another 1 hour, stirring occasionally.
The bag with the seeds is removed and thrown away, and the jam is sealed in sterilized dry jars.

Plum jam in a slow cooker

Cooked plum is tasty, thick and rich. In this case, you don’t have to worry that the delicacy will burn during the heat treatment process. The device ensures uniform heating of the plum mass without adding water, its high-quality boiling and acquisition of the desired texture.

An excellent recipe for plum jam with rich color and delicate taste. This prune jam is great for baking pies and pies.

Pitless plum jam for the winter for pies and pies

Jam is prepared from fruit and berry puree, boiling the mixture with sugar until thick. The fruits are first steamed and then rubbed through a fine sieve. You can make jam from only one type of fruit or assorted jam. The offered prune jam has a pleasant sourness and delicate aroma. Instead of prunes, you can use other varieties of plums. The skin of prunes is rich in coloring pigment, so the jam turns out to be a rich burgundy color. This is especially good for baking.

Prune jam, products:

Prunes – 2 kg

Sugar – 400 g

Water – 1 glass

Prepare all the necessary ingredients.

A simple recipe for plum jam at home:

Wash the fruits and remove the stems.

Prunes have difficulty pitting, so you need to put the prunes in a cooking container and crush them with a wooden pestle. Add water to the paste.

Cook while stirring until the fruits are steamed.

While hot, rub the mixture through a sieve.

Place the puree back into the cooking pot and cook at continuous simmer for 8-10 minutes.

Add sugar.

Stir everything and continue cooking until done. The total cooking time should not exceed 45 minutes. Properly cooked jam falls from a spoon in pieces, without forming a continuous thread, and when applied to a saucer, it does not spread when it cools.

Place the finished jam into sterilized jars, let cool and seal with boiled lids for canning.