Plum jam with orange and lemon is a novelty only in our latitudes, but in fact it is a classic in the world of berry preparations. It is cooked in different ways: for example, with pieces of citrus fruits, with the addition of zest, achieving interesting flavor mixes. I found an interesting option when juice is squeezed out of oranges and lemons and mixed with plums and sugar. In this version, the plum aroma remains dominant, which is exquisitely emphasized by citrus notes. To complicate the taste, I added a little grated nutmeg to the jam. But if this combination does not inspire you, you can completely do without it.
Ingredients
- Orange: (juice) 2 pcs.
- Lemon: (juice) 1 pc.
- Nutmeg: 1/4 teaspoon
- Sugar: 1 kg
- Plums: 1 kg
How to make plum jam with orange and lemon
1. First you need to prepare the plums: wash and remove the pits. You will spend very little time on this process, which can be the first advantage especially for those who do not like to spend a long time in the kitchen.
2. Wash the oranges and lemon, cut in half and squeeze out the juice, turning a tablespoon inside. This method is super convenient and will replace you fiddling with a juicer (especially since not everyone has one on hand). Strain the resulting juice through a strainer to prevent bitter lemon and orange seeds from getting into the jam.
3. Choose a suitable pan for making jam. Ideally, this is a stainless steel pan with a thick bottom, but if you don’t have one on your household, then use any container in which the jam will not burn. You can, for example, take a saucepan with a non-stick coating.
4. Place plums in a cooking container, pour in lemon and orange juice, cover everything with sugar and leave for 2-3 hours so that the plums release juice.
5. Place the pan with plums on the fire. When the berry mixture boils, reduce the heat to low and simmer the plum jam for about 30 minutes, skimming off the foam if necessary.
6. Prepare sterile jars and lids (they must be completely dry!).
7. At the very end of cooking, add nutmeg (if you decide to use it). Stir.
8. Pour plum jam with orange and lemon into jars, close the lids and you can put them away for storage. Keep the jam at room temperature.
I wish you that the cooking process is successful, and that the result pleases you with its extraordinary taste and aroma.
Crispy toast with plum jam for breakfast. What could be more pleasant? The jelly-like mass does not flow and has the taste and aroma of fresh fruit. The consistency is homogeneous or with small boiled pieces. The color varies from sunny golden to dark chocolate, depending on the type of fruit. Making delicious, thick plum jam for the winter will not be difficult even for beginners in this matter.
What's good about plum jam?
The plum tree has a high yield: from 20 to 70 kg per season. To preserve the fruits for the winter, they are frozen, dried, and compotes, preserves and jams are made according to various recipes.
In frozen fruits, vitamins remain in maximum quantities. But it is more convenient to use jam as a filling for baked goods; it is thick and does not leak. For the same reason, jam is preferable to preserves; it holds its shape well and does not slip off pies and cakes.
Plums contain enough pectin to make jam from these fruits thick without the addition of gelatin or agar-agar.
How to make plum jam
This dessert is cooked in a wide, low container without a lid (basin). First over medium heat, then when it boils, over low heat. Be sure to stir frequently with a wooden spatula to prevent it from burning.
The longer you cook, the more liquid will evaporate and the jam will become thicker. But no more than 20-30 minutes, otherwise the color of the finished product will become dark, the aroma will be weak, and most of the vitamins will be destroyed.
If foam appears during the cooking process, it should be skimmed off.
The amount of sugar depends on the sweetness of the fruit. If the plums are sour, then take 1 kg of sugar per 1 kg. If they are sweet without sourness, then 1.5-2 times less sugar is added than plums.
- In the classic method of making jam, plums are first boiled until soft in a small amount of water, then covered with sugar and boiled until tender.
- A simple cooking method involves mixing the fruits with sugar and boiling them. The boiling step in water is skipped.
To achieve a uniform consistency, the fruits are crushed with a blender or scrolled through a meat grinder. If you want jam without pieces of peel, then rub it through a sieve, but this is a very labor-intensive process.
The jam is ready if:
- the cooled drop does not spread on the plate;
- flows from the spoon in a wide, not thin stream.
If you don’t want to keep an eye on the cooking, a multicooker will come to the rescue. The crushed fruits are placed in a bowl, covered with sugar, and cooked for 30-40 minutes. That's all! You can use the “stewing”, “cooking”, “milk porridge” modes.
If you have a bread machine at home, you can prepare dessert in it in the “jam” or “jam” mode. The fruits do not need to be crushed; they will be crushed during the cooking process with a mixing spatula.
The jars in which we will seal the jam must be thoroughly washed with baking soda and sterilized (with steam, in the oven or in the microwave). Boil the lids before rolling.
Pour the finished jam hot. Leave the jars on the table until they cool, then put them in a cool place.
Additional Ingredients
- Plums go well with apples, the jam acquires a delicate apple aroma and a thicker consistency.
- Oranges will add a fresh citrus aroma and taste to a plum dessert.
- Butter is added to create a buttercream flavor.
- Chocolate will make plum jam unusual and appetizing.
- Citric acid will add sourness and extend the shelf life of the product.
If desired, add cloves, cinnamon, ginger, vanilla, walnuts, and almonds to the plum jam.
To guarantee a jelly mass, gelatin or pectin is added.
What fruits are suitable
- For jam, plums need to be ripe or slightly unripe - they contain a lot of pectin. There is less of it in overripe fruits, and the dessert will turn out liquid.
- Crushed plums will go into jam, but rotten and moldy plums should be removed.
- The seeds are removed from the fruits using a knife or by hand if the fruits are soft. It is better to wear gloves, dark varieties can stain the skin of your hands.
- If you want to make a plum dessert without the peel, remove it. The peel is easier to remove if the fruit is heated in the microwave until softened.
Subtleties and tricks of making delicious, thick plum jam
- You need to weigh the fruit after removing the seeds.
- If you do not add water to the jam, the cooking time will be shorter and more vitamins will be retained.
- It is best to cook jam in a wide, shallow container, such as a basin. Enameled or stainless steel.
- To make the jam thicken well, it is recommended to add sugar to the fruits, boiled until soft. To ensure that the plums are well boiled without water, they can be finely chopped or crushed in a blender.
- The temperature of the finished jam is 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired level, cook the dessert for another 10 minutes, then pour into jars.
- It is better to take jars with a volume of 0.5-1 liters. Be sure to rinse and sterilize both them and the lids well.
How to store plum jam
- This product stores well in a cool, dark place. For example, in the basement or refrigerator.
- Storage at room temperature is allowed, provided that the sun's rays do not fall on it.
- The jam will keep for 1-2 years if poured into clean, sterilized jars and sealed tightly.
Plum jam recipes
Delicious, thick jam can be made from any type of plum: yellow, red, black. But in each case there are subtleties of the recipe, nuances of preparation.
Video: thick plum jam for the winter
An easy recipe for making thick, delicious plum jam.
To prepare it, you will need:
- plums and sugar - 2 kilograms each;
- a bag of pectin or any thickener based on it - optional.
How to cook:
- Wash the plums and remove the pits.
- Place in a container where you will make the jam. Add sugar.
- Leave for several hours, maybe overnight, so that the plum gives juice. You can skip this step, but then you will need to cook the jam on the lowest heat and stir continuously so as not to burn.
- Place the plum and sugar on the fire. To medium if enough juice has been released, or to smallest if you skipped this step.
- Cook for 20 minutes after boiling. Skim off the foam.
- Turn off, wait 5 minutes for the residual boil to stop, grind with an immersion blender.
- Turn on the heat, bring to a boil and:
- cook for another 10-20 minutes: the longer you cook, the thicker the jam will be, or
- add pectin, stirring it well, and cook for no more than 3 minutes (otherwise the gelling properties of the thickener will be destroyed), 1-2 minutes is enough.
- Turn off, immediately, while hot, pour into sterilized jars, seal.
You will learn all the details and tricks of making jam according to this recipe by watching the video:
Red plum jam
The recipe is very simple.
To prepare a beautiful scarlet dessert you will need:
- plums (pitted) – 1 kg;
- sugar – 1.5 kg.
Preparation:
- Grind the fruits with a blender (or meat grinder).
- Combine with sugar.
- Cook over medium heat until thickened.
Yellow plum jam with orange
For a fragrant dessert with a citrus taste you need to take:
- plums – 1 kg;
- sugar – 1.5 kg;
- water – half a glass;
- half an orange.
How to cook:
- Boil syrup from water and sugar.
- Pour it over the prepared plums.
- After boiling, cook for 20 minutes.
- Grind the boiled fruits in a blender.
- Add grated zest and squeezed orange juice.
- Cook for another 15 minutes.
Prune jam with cinnamon
The dessert according to this recipe turns out to be a noble dark color with a pleasant spicy aroma.
For it you will need:
- prunes and sugar – 1 kg each;
- lemon juice – 3 tbsp;
- cloves – 3 pcs.;
- cinnamon - half a teaspoon.
Preparation:
- Sprinkle the crushed fruits with sugar, mix and bring to a boil.
- Add the remaining ingredients and stir.
- Cook over low heat for about an hour.
Plum jam with butter
Products:
- plums – 1 kg;
- sugar – 0.5 kg;
- butter – 50 g;
- vanillin - on the tip of a knife.
How to make jam:
- Grind the fruits with a blender.
- Boil over low heat for 30 minutes, remembering to stir.
- Add sugar, cook for another 20 minutes.
- Add oil and vanilla.
- Cook for another 10 minutes.
Video: apple jam and plums in a slow cooker
A multicooker makes it much easier to prepare many dishes, including plum jam. Watch the video on how to make delicious and thick apple-plum jam in a slow cooker. The recipe is very simple.
Making delicious plum jam is not difficult, and modern technology makes the preparation process even easier. Additional components will give the dessert new shades of taste and aroma.
To make jam, fruits need to be prepared. I wash the plums and oranges with water and dry them lightly with a napkin. I divide the plums into halves, removing all the seeds. Ugorka plums have fairly dense pulp and the jam will be thick.
I peel the oranges by cutting off the peel and all the white peels. If possible, only the pulp should remain. I cut it into medium slices.
I place all the fruits in a deep container, lightly mixing them together.
I sprinkle it with granulated sugar. Thanks to sugar, plums and oranges will release juice and the jam will be easier to cook. I leave the fruit to sit. This takes on average about 6-8 hours. The easiest way is to leave the fruit overnight and everything will be ready in the morning.
I put the jam on low heat and simmer for 50-60 minutes. The jam should soften a little, but the integrity of the fruit will be preserved to some extent.
I put the jam in glass jars up to the very top of the neck.
I immediately roll up the lids to retain maximum heat in the jar. This will further sterilize the jam.
I put the jam that has cooled under the blanket in the pantry for storage.
You can make many interesting and useful preparations for the winter from plums: jams, all kinds of preserves. We will tell you today how to make plum and orange jam. It has an incredible taste, amazing aroma and excellent consistency. This delicacy can be served with hot tea, pancakes, or even used as a filling for homemade pies.
Recipe for plum and orange jam
Ingredients:
- blue plum – 500 g;
- orange – 50 g;
- granulated sugar – 400 g.
Preparation
- We thoroughly wash the plums, carefully remove the seeds and cut each fruit into 4 parts.
- Rinse the orange under warm water, peel it, remove the white layer and chop the slices into cubes.
- In a deep saucepan, combine all the fruits, add sugar and mix everything thoroughly. Leave the treat for about 2 hours so that a sufficient amount of juice is released.
- After this, bring the mixture to a boil and cook for 45 minutes, stirring, over low heat.
- Next, pour the jam into jars, roll up the lids and cool.
Yellow plum jam with oranges
Ingredients:
- yellow ripe plum – 1.5 kg;
- orange – 40 g;
- sugar – 1.5 kg.
Preparation
- First, wash the plums and carefully remove the seeds, breaking the fruits in half.
- Rinse the oranges, quickly scald them with boiling water and cut them into small slices along with the zest.
- We pass the prepared fruits through a meat grinder and transfer the resulting homogeneous puree into a saucepan.
- Add fine granulated sugar, stir and leave for 30 minutes.
- Place the dishes over medium heat, bring to a boil and simmer the delicacy for 5-10 minutes, stirring.
- Now we pack it into jars and screw on the lids.
- That's all, piquant plum and orange jam, prepared through a meat grinder, is ready for use.
Plum jam with banana and orange
Ingredients:
- blue plum – 1 kg;
- orange – 60 g;
- sugar – 2 tbsp;
- banana – 2 pcs.;
- – 100 g;
- cocoa – 10 g;
- lemon – 40 g.
Preparation
- To prepare the original jam with nuts and oranges, wash the plums well and remove all the seeds.
- Transfer the preparations into a saucepan, add chopped orange, sprinkle everything with lemon juice and add sugar.
- The next day, bring the contents to a boil and boil for 10 minutes. Next, cool the mass and beat with a blender until smooth.
- Peel the bananas, cut them into slices and mash with a fork.
- Add cocoa, mix and combine the mixture with fruit puree. Next, throw in the chopped nuts, boil, boil for 10 minutes, and spread the hot plum jam with orange and walnuts into jars.
Plum-orange jam has an incredible taste: plum gives sourness, and orange gives a rich aroma of citrus fruits. The combination of these two ingredients creates a unique taste composition. Due to the high pectin content, plum and orange jam has the consistency of thick jam. The main guarantee of a delicious dessert is ripe and fresh fruit without any traces of rot or soft areas.
Cooking time: 30 minutes.
A very tasty and simple recipe for 1 jar.
Products:
- ripe plum – 700 g;
- orange – 300 gr;
- white crystalline sugar – 700 gr.
Cooking process
First, let's prepare the plums: rinse thoroughly with water and divide into equal slices, carefully remove the seeds. They are easy to remove if you cut the cream lengthwise.
Afterwards we peel the oranges, cut off the peel and white veins. As a result, only one pulp should remain, which we cut into small slices.
Pour the chopped fruit into an aluminum bowl, add sugar and mix. Cover the bowl with gauze and leave for 6 hours so that the fruits release their juices. If not enough juice has been released, then pour in 1 glass of warm water.
Now remove the gauze and put the fruit to simmer over low heat, bringing the sweet mass to a boil. Then simmer for 50 minutes, stirring occasionally. Remove the resulting foam using a slotted spoon. As a result, the jam should boil and the fruit should become soft. To keep the plum-orange dessert color, add citric acid or freshly squeezed lemon juice. The dessert will become more aromatic if you add chopped walnuts, dark chocolate, and ginger root.
Wash the jar with the lid, sterilize it and fill it to the top with hot plum and orange jam. Pour the hot sweet mixture slowly into the spoon so as not to crack the glass.
We seal the jar hermetically so that the jam does not escape from under the lid. Then turn the container upside down and wrap it in a terry towel. We leave it in the room for 8-12 hours to cool, and then transfer it to the basement for storage. We periodically check the canned sweets for swelling of the lid: we do not use spoiled product for food due to the risk of poisoning.
