When deciding which plum dessert to prepare for the winter, many housewives forget about such a tasty and healthy treat, as seen. Despite the impressive duration of heat treatment, with this approach, plums retain a significant part of vitamins, trace elements, fiber and other substances that have a positive effect on the body of adults and children.
There are several options for preparing the product, if desired, you can even use a slow cooker or a bread machine for this. Before you cook fruits, you should familiarize yourself with their features that will help achieve the desired result.
Plums are not a capricious and demanding component. Even not the most able to cook delicious jam from them experienced hostess. And so that the process does not cause too much trouble, it is recommended to close the blanks for the winter, taking into account the following nuances:
- The composition should be boiled in copper, aluminum or enameled dishes. It should not be chipped, otherwise something may get into the product during long cooking. It is good if the capacity is low and wide. delicious jam obtained when using cauldrons with thick walls.
- This type of dessert implies a uniform composition. To achieve this, you should use an immersion blender. You should not cook the mass for more than 3 hours, trying to achieve maximum softening of the product in this way, it is better to speed up this process.
Tip: If you want to somehow diversify familiar product, it is not necessary to add exotic components to it. You can just take not one variety of plums, but several. The finished product will have a very special texture, rich taste and persistent aroma.
- If the recipe does not contain information about which type of fruit to take in a particular case, preference should be given to fruits with small seeds that are easily separated and thin skins (for example, Hungarian).
- From 1 kg of plums, approximately 1 kg of jam is obtained, so the number of cans for seaming for the winter is very easy to calculate.
- When using fruits with very dense skin, they can be rubbed through a sieve even before cooking, so that later there are no problems with processing the components.
- Plum marmalade, to which butter is added, has a special taste. This component is introduced at the very end of cooking in an amount of no more than two tablespoons, regardless of the volume of the product. In addition, cocoa can be used as flavor enhancers (up to a tablespoon of powder per 1 kg of plums), dark chocolate(up to 2 tablespoons of grated composition per 1 kg of fruit).
Even after long-term processing, plum jam will retain many useful components. Some of them are responsible for strengthening the vascular walls and improving the composition of the blood, while others normalize the functioning of the intestines, stimulating the cleansing of the body from toxins and toxins.
Boil plum jam on the stove
Regardless of the type of exposure, first the plums should be washed, sorted out, the bones and damaged areas removed from them. Be sure to re-rinse the product and dry it in a colander or on a towel. Then we proceed in one of the following ways:
- Basic option. For 1 kg of plums, we take 3 cups of sugar and half a glass of water. Pour water into the pan, immediately lay out the fruit and turn on medium heat. After boiling the composition, we reduce the heat, the mass should be cooked for no more than 10 minutes. We put the thick part of the product in a sieve and grind, getting rid of the peel. Put the resulting puree back into the saucepan to the juice, add sugar and cook until tender, stirring regularly. The process usually takes 1-2 hours, the finished jam should resemble fatty sour cream in consistency. Then it can be laid out in sterile jars and closed for the winter.
- Cyclic approach. We put the pre-treated plums in a cooking container, cover with a lid and turn on a low heat. We keep the composition on the stove for 30-40 minutes, stirring occasionally. Then sprinkle the plum puree with sugar and insist for 6-8 hours. We mix the mass and cook again for 30-40 minutes, we try for sugar, add it if necessary. If the skin is reluctant to boil, use an immersion blender. Again we insist the composition for 6-8 hours, boil and insist again. After that, it remains to boil the mass for the last time and you can lay it out in jars. Before closing the containers for the winter, fill them with melted butter which will prevent damage to the product.
If, when opening a jar of jam, signs of mold are found on the surface of the composition, they should be removed with a clean spoon. The rest of the product, if its color and smell has not changed, can be safely consumed.
Features of using a bread machine and multicooker
In both cases, for 1 kg of plums we take 800 g of sugar and 150 ml of water. To weld delicious dessert for the winter, do the following:
- Bread maker. Pour the fruits with sugar first and leave for 3-4 hours until the juice appears, after which we transfer the entire mass into the bowl of the device. Add water so that the product is not too thick. We select the “Jam” mode, set the timer for 1 hour 20 minutes, if the program time is not set automatically. We turn the finished product into jam using an immersion blender, and close it for the winter.
- Multicooker. Put the halves of the plums into the bowl of the device, sprinkle with sugar, pour in water and mix everything. It is best to cook the composition in the “Extinguishing” mode for 2 hours. 10 minutes before the deadline, the quality and texture of the product should be assessed. If a lot of juice has been released during the processing of fruits, you can add a little pectin or gelatin to the composition to give the jam the desired density.
Plum jam will only be more fragrant if you use cinnamon, vanilla, ginger, cardamom, cloves when boiling it. These components are introduced at the very end of cooking or added to the finished product. Often, sprigs of mint or rosemary are placed right under the lids of the jars, which are removed before eating the dessert.
1. To make jam, take the plums, wash them, remove the bones and tails. It does not matter if some fruits are overripe and excessively soft, while others are dense. Subsequent thermal and mechanical processing will eliminate these differences.
2. We put the plums in a saucepan and add water - this will help the skins not burn until the stone fruits warm up and let their juice flow.
3. Put on fire, watch and stir occasionally. Cook over medium heat for about 15-20 minutes. It turns out a kind of plum porridge: the most ripe fruits boiled and spread, those that were firmer are held in halves. If it seems to you that the mass is too watery, you can darken it on fire for another 10 minutes, let the liquid evaporate.
4. Using an immersion blender, puree the plums, turning them into a homogeneous mass. Personally, I like to leave visible particles of the skin, I think this adds zest to homemade jam.
5. And now we are introducing sugar. Introduced at this stage, it will not add the smell and taste of burnt caramel to the plums and will not turn the color of the jam into brown-brown. We return the pan to the fire, bring the jam to a boil and simmer, reducing, for the next 20-25 minutes.
6. Pour the finished plum jam into sterile jars, cork and wrap with a warm blanket until it cools completely.
7. If you want to enjoy your work sooner, then this jam can be stored in the refrigerator for quite a long time, ready to please your taste buds at any time.
Jam from plums is extremely popular in Transcarpathia, but housewives in other countries do not miss the opportunity to prepare this delicacy for the winter. It is served with tea, cut into pieces or laid out in beautiful vases. They fill pies, croissants and other pastries. Plum jam has a sweet and sour taste that many people like, and if the cooking technology is followed, it is well stored.
Cooking features
Preparing plum jam is relatively easy, but the process takes a lot of time. So that time and effort are not wasted in vain, you need to know a few points.
- For jam take ripe fruits. It's okay if some of the raw materials are overripe fruits. It is important that they are not spoiled. If you, wanting to save money, add a few plums of dubious quality to the jam, the blanks will quickly deteriorate. As a result, saving will turn into waste.
- There is enough pectin in plums to boil them to the consistency of jam without using thickeners or even sugar. However, a dessert made without sugar or with a small amount of it can only be stored in the refrigerator, and it takes a particularly long time to evaporate it. Modern housewives prefer more simple recipes, according to which a delicacy is prepared that does not deteriorate even when room temperature.
- To obtain jam with a delicate texture, the plums are rubbed through a sieve or boiled for a long time, chopping with a blender or meat grinder. With prolonged cooking, the skin of the plums softens greatly and does not make the consistency of jam rough.
- The more water was used to boil the plum or prepare the syrup in the first stage, the longer the jam will cook. It is believed that the water content in the finished delicacy of this type should be only 25%, no more. If you first boil the plums by 50-60%, and then add sugar, you will be able to achieve this indicator with maximum accuracy.
- Plum jam will stand well at room temperature if the sugar in its composition is at least 60%. The less sugar, the cooler should be the room in which the fruit dessert made for the winter is stored.
- Another prerequisite long-term storage jam from plums - the use of sterilized containers. This also applies to jars and lids. If the dessert will be stored at room temperature, the lids should be metal; nylon lids are also suitable for storage in the refrigerator.
Plum jam preparation technology different recipes may vary slightly, but the general rules outlined above will still apply.
Jam from plums in syrup
Composition (per 1 liter):
- plums - 1.25 kg;
- sugar - 1 kg;
- water - 100 ml.
Cooking method:
- Sort, wash the plums, let them dry.
- After cutting the fruit in half, remove the seeds.
- In an enamel basin or other container in which you usually boil jam, heat the water.
- Adding sugar in glasses and stirring it until the crystals are completely dissolved, cook a thick syrup.
- Dip the halves of the plums into the syrup, boil them for half an hour. The foam that will protrude on the surface must be removed, otherwise the jam can quickly turn sour.
- Grind the plum mass with a blender. Continue to boil until the consistency of jam. This will take 30-50 minutes.
- Sterilize the jars, boil the lids that fit them.
- Fill the jars with hot jam, seal them tightly.
After the jam has cooled, it can be stored in a pantry or other place where supplies for the winter are located in your house.
Jam from plums, scrolled through a meat grinder
Composition (per 1 liter):
- pitted plums - 1 kg;
- sugar - 1 kg.
Cooking method:
- Peeled halves of plums, turn through a meat grinder or chop with a blender.
- Mix with sugar and put in a cool place for 2-3 hours. Part of the sugar will dissolve during this time, the plum puree will acquire a more liquid consistency because of this.
- Put the plum mass on the fire and cook over low heat, periodically removing the foam and stirring until it thickens sufficiently.
- Arrange the jam in sterilized jars, roll up.
This plum jam recipe is one of the easiest. The taste of the delicacy made according to it is not inferior to that prepared according to more complicated recipes and is just as good at room temperature.
Jam from plums in the oven
Composition (per 1 liter):
- plums (peeled) - 1 kg;
- water - 50 ml;
- sugar - 0.6 kg.
Cooking method:
- Remove pits from plums. Do not throw away the bones, but collect 5 pieces and wrap each portion in cheesecloth or place in cloth bags.
- Pour water into the bottom of the baking dish.
- Cut the plum pulp into medium-sized slices, put in a mold. Place bags of bones around the perimeter.
- Put the mold in the oven and turn it on, setting the temperature to 150 degrees.
- After 1.5 hours, transfer the plums from the mold into a bowl, mix with sugar. Throw away the bones.
- Cool the form, wash with warm water, wipe dry with a napkin. Cover the form with parchment.
- Pour the plum mixture into the mold. Return the mold to the oven.
- Evaporate the plum mass in the oven at a temperature of about 150 degrees for 1.5 hours.
- Remove the jam from the mold, cut into cubes or rectangles, arrange in prepared jars. Two half-liter jars should be enough for this. It will be convenient to get a delicacy from the jars with culinary tongs.
- Close the jars tightly with sterilized lids, store them in a pantry or basement.
Jam according to this recipe can be prepared with less sugar (0.2 kg of granulated sugar per 1 kg of plum pulp), but then the preparation time for the treat will have to be increased by 1-2 hours, it can only be stored in the refrigerator. Jam from plums in the oven is cooked for a long time, but it has a unique taste and aroma with hints of prunes, so many housewives are not too lazy to make it according to this recipe.
Plum - a fruit that was created in order to make jam from it. It turns out unusually fragrant and tasty. Any jam is a sweet dessert, but I put less sugar in plum jam, and besides, it is rich in pectin, which is called “human orderly” for its cleansing properties. Once inside, pectin absorbs harmful substances and removes them, which allows the internal organs to work better. Here I will talk about which variety to choose for jam, how to make jam and jam from plums, and how these desserts differ from each other. And of course, do not forget that plum jam, due to its density, aroma and pleasant sourness, is one of the best fillings for pies and cookies.
You will need:
- plum 1 kg
- sugar 700 gr
First, let's define terms.
Jam- a traditional dessert among the Eastern Slavs - Russians, Ukrainians and Belarusians, as well as the peoples of Transcaucasia and some other, mainly Eastern peoples. It is obtained by boiling or , less often , young walnuts, young pine cones, , with sugar for the purpose of canning. In the right jam, pieces of fruit or berries remain whole, completely soaked thick syrup and immersed in it. For jam, it is better to use slightly unripe fruits.
Jam- a dessert obtained by boiling fruit or berry puree with or without sugar. It is a dense homogeneous mass, without inclusions of fruits or berries. For jam, it is better to use overripe fruits and berries with a high pectin content.: apples, pears, plums, gooseberries.
And, for the sake of completeness, let's define one more concept - this is Jam or Confiture- jelly-like food product with evenly distributed in it whole or chopped fruits (berries), boiled with sugar with the addition of gelling agents (usually pectin or agar-agar). Fragrant spices are often added to this dessert: cloves, cinnamon, star anise, allspice. Jams and marmalades are a favorite way of preserving fruits in Western Europe and the USA.
But back to our plum.
cook jam can be made from any variety of plum, the main thing is that the plum is dense, slightly unripe. To make the jam right with fruit pieces evenly soaked sugar syrup, boil it in small portions, no more than 1.5 kg of fruit.
For jam it is better to take sour varieties of plums with dense pulp, for example, "Hungarian" and, of course, plum for jam should be very ripe so that it is easily boiled soft.
Wash the plums and put them in a colander to drain the water. Can be dried with a towel. Cut into slices, remove the seeds and stalks.
Put the plum in a container (I have a large enameled bowl) and sprinkle with sugar. Leave for 12 hours (usually overnight). Under the influence of sugar, the plums will release juice - this is an important point, since we will not add water to the jam.
Closed banks do not require additional sterilization. After cooling, remove them for storage.
Plum jam is a very fragrant delicacy. The plum slices remained intact, they are evenly saturated with syrup, which, as expected, is thick and transparent.
Prepare the plum in the same way as for the jam. Do not forget that for jam, the plum must be very ripe so that it is easily boiled soft. Before filling the plum with sugar, you can puree it with a blender. I usually puree after boiling.
You can cook jam in one go for 2-3 hours, but it is more convenient to cook in three steps, just like jam. Just increase the cooking time to 10-20 minutes - we need to evaporate as much moisture as possible. Remember that between brews, during cooling, moisture will also evaporate.
This is how the finished jam looks like, and when there were no blenders in the household, it was closed for storage in this form, with pieces of boiled peel. No, you don't need to wipe it, because. the peel contains the highest amount of pectin.
But puree with a blender before the last boil very necessary. So the jam will acquire a homogeneous jelly-like consistency.
Bring the pureed jam to a boil. Carefully! Can spit hot spray, so keep stirring! Turn off the heat and place the hot jam in sterilized jars, close the lids. Closed jars do not require additional sterilization. After cooling, remove them for storage.
Just a slice of fresh crispy bread and just aromatic plum jam with sourness, a cup of hot tea - mmm ... And if you add a piece of cheese?
And also pies or pies with plum jam from any dough from
Make jam and plum jam, bake pies with it ⇒ , eat it fresh and dried. And plums can also be dried in the same way as tomatoes, and this is a great snack and addition to meat and any meal. Did not separate dried plum recipe, do everything in the same way as described in this recipe ⇒
You will need:
- plum 1 kg
- sugar 700 gr
Wash the plums and drain in a colander. Cut into slices, remove the seeds and stalks.
Place the plum in a bowl and sprinkle with sugar. Leave for 12 hours (usually overnight).
Place the bowl of plums over medium heat and bring to a boil, skimming off the foam. Turn off the heat and leave to cool completely for 10-12 hours.
Cook jam in three steps: morning-evening-morning. Or evening-morning-evening, to whom it is convenient.
Pour the boiling jam into clean, dry jars and close the lids. Additional sterilization is not required. Remove for storage after cooling.
To make jam, choose a very ripe plum so that it boils well. Cook in the same way as jam, just increase the boil time to 10-20 minutes. Before the last boil, puree the plum with a blender. Bring to a boil and place in sterilized jars, close the lids. Additional sterilization is not required. Remove for storage after cooling.
Plum jam (method 1). Recipe
Required: 1 kg plum, 750 g sugar.
Cooking
Sort the plums, remove the stalks, then wash in cold water. Then cut them in half and remove the pits. Prepared plums blanch in boiling water or over steam until softened and then wipe through a sieve. Plum puree cook in an enamel basin for 10-15 minutes, then gradually add sugar. Cook the fruit mass until fully cooked.
Arrange the boiling jam in dry sterilized jars. Then cover the jars with boiled metal lids and seal tightly. Banks do not need to be turned over.
Plum jam (method 2). Recipe
Required: 2 kg plums.
Cooking
Ripe plums are used to make jam. They should be sorted out, washed cold water, cut in half and remove the bones. Put the prepared plums in an enamel bowl with a lid, put on fire and bring to a boil. All the time you need to stir the fruit mass with a wooden spatula.
After the plum gives juice, remove the lid from the pan. Boil the fruit mass for an hour, then leave the half-finished jam for 8-10 hours, then put it on the fire again, bring to a boil and again set aside for several hours. Repeat all steps 2-3 more times.
Then wipe the significantly boiled mass through a sieve.
Bring the plum puree to a boil again. It is considered ready if its mass has decreased from the original by 3 times.
Leave the finished jam to stand for 1-2 days. After its surface dries, it can be laid out in dry, sterilized jars. Close the jars with boiled metal lids.
Plum and apple jam. Recipe
Required: 1 kg plum and apple puree, 800 g sugar.
Cooking
If the jam is cooked from a mixture of plum and applesauce, it will be thicker. First you need to prepare the fruit. Sort them, wash them, cut them into pieces, remove the seeds from the plums. Then cook until half cooked and rub through a sieve. After that, boil the fruit puree for 10-15 minutes and then pour sugar into it.
After that, cook the jam with continuous stirring until fully cooked. Arrange the finished hot jam in prepared jars and seal them tightly with boiled metal lids. Then put the jars upside down until cool. As soon as the temperature of the jars reaches 40-50 ° C, rearrange them to the bottom, otherwise the thickened jam will stick to the lid.
