Often, when cooked, the beneficial substances in fresh fruits are destroyed, but this does not apply to plums. The rutin needed for capillaries and blood vessels remains stable even with high heat, so plum jam is no less useful than fresh fruits rich in it.

Classic pitted plum jam

The classic recipe for this winter harvest involves boiling plum slices in boiling syrup, so it is better to choose fruits with a well-detachable seed. Their flesh should be dense, not overripe.

The list of ingredients that make up the jam:

  • 1000 g of plums;
  • 1200 g of sugar;
  • 800 ml of water.

Step by step recipe:

  1. Cut clean dried plums into halves and take out the seeds. From water and sugar, with continuous stirring, boil the syrup, which is brought to a boil. So that the halves do not boil during cooking, they can be soaked for three to four hours in a soda solution (1 tablespoon of baking soda in 2 liters of water).
  2. Pour the prepared plum halves with boiling syrup and leave for three to four hours.
  3. After that, warm the jam almost to a boil and again let it be saturated with syrup for eight to twelve hours.
  4. The third time, jam should be allowed to boil for 5-8 minutes and re-insist the same 8-12 hours. The last boil should last about a quarter of an hour after boiling, and the jam is ready for corking in previously sterilized jars.

Of yellow plums

You can make jam from plums of any color, but according to this recipe, plum jam is obtained, in appearance, as thick honey, and in taste, as freshly picked fruit from a branch.

For this workpiece you will need to prepare:

  • 1000 g of ripe yellow plums;
  • 800 g of sugar.

Cooking method:

  1. Dismantle the plums by removing the seeds. Then scald them with boiling water and peel, it often happens that it gives an inappropriate bitterness to jam, and cut into small pieces. Then fill the fruit with sugar and let stand for several hours. If there is no time or desire to wait for the fruit to pour juice, then you can pour a little water on the bottom of the pan so that the workpiece does not burn. This will not significantly affect the taste of jam.
  2. Boil the crushed plums that have let the juice boil for 10 minutes after boiling, then remove from heat and leave to cool completely. The second time, the plums are boiled to the desired consistency of jam (about 20 minutes) and corked hot in prepared glass containers.

Cooking in a slow cooker

Many modern multi-assistants are equipped with the “Jam / Jam” function, but even if there is no such option, plum jam can be prepared in the multicooker using the “Stew” or “Baking” function.

What will be needed in the process of cooking jam:

  • 1000 g of plums;
  • 1000 g of white crystalline sugar;
  • 3 g of vanillin;
  • 3 g of cinnamon;
  • 3 g grated ginger or other spices to taste.

Algorithm of actions:

  1. Sort plums by removing spoiled specimens and stalks. Then thoroughly rinse them under cool running water, dry and remove the stone.
  2. If desired, pitted fruits can be sliced. Fold everything into a multicooker and cover with sugar. The next step is the aging of the fruit until the juice is released.
  3. Mix the juice that has let in the juice, cover and cover for 60 minutes in one of the selected options. Ten minutes before the end of cooking, add spices to the jam. Roll up the workpiece in hot jars.

So that during cooking jam in the slow cooker it does not run away, you should remove the steam valve. It will also prevent excessive foam formation.

Cocoa Plum Jam

Thick as chocolate paste, with the taste of Prunes in Chocolate candies - this is how you can briefly characterize jam from plums with cocoa. Its taste will appeal not only to chocolate lovers, but even not to jam lovers.

The composition of the goodies includes:

  • 1500 g of plums;
  • 570 g of sugar;
  • 90 ml of water;
  • 150 g of cocoa powder;
  • 150 g of walnuts;
  • 150 g butter.

The sequence of culinary processes:

  1. First you need to prepare the plums. To do this, they are washed, the stone is removed, and the fruits themselves are cut into six parts each.
  2. Pour water into the bottom of the pan with a thick bottom, lay the plums and sprinkle 150 g of sugar on top. Bring fruit slices to a boil and boil in syrup for half an hour.
  3. Mix the remaining sugar with cocoa powder and gently introduce into the boiled plums. Mix everything until the sweet grains are completely dissolved, then let it boil for another 10 minutes.
  4. After that, put the butter, cut into small cubes, as soon as it is completely dispersed in the total mass, note the five minutes of jam jam boiling.
  5. At the end, walnuts, ground into small crumbs (almost into flour), are sent to the pan. With them, the jam should be boiled for another 10 minutes. Further, the workpiece can only be packaged in banks and corked.

With the addition of oranges

The taste of plums perfectly sets off the citrus aroma, therefore it is not surprising that such a recipe for winter harvesting with the addition of orange appeared. Plums for this jam will suit any color and variety, but it is better to choose orange tuberous fruit more carefully.

Proportions of ingredients:

  • 1250 g of plums;
  • 1000 g of granulated sugar;
  • 1 ½ oranges.

Working process:

  1. Wash and dry the plums on a towel - water in the jam is useless. Break clean and dry fruits into halves, which are cut in half, and toss out the seeds.
  2. The peel of an orange can be removed together with the zest, its thin orange layer in the preparation is not needed. If desired, the zest can also be boiled with fruit and taken out, and can be used for other dishes. Remove all films from slices of citrus fruit, cut the pulp across into small slices.
  3. Put all prepared fruits in a saucepan and fill with sugar, leave in this position for several hours, so that a sufficient amount of juice is released.
  4. After that, put the jam on the fire and cook after boiling for 45 minutes over medium heat, periodically stirring the workpiece. During this time, the plums should be completely saturated with juice and become transparent, and the syrup will thicken enough.
  5. To preserve jam until winter, it is poured hot into clean, sterile jars and rolled up with lids.

How to cook with bones

To prepare a delicious homemade jam from pitted plums, take the unripe oblong fruits with a tight and dense pulp, such plums are also called prunes. Such fruits in the finished jam are obtained whole with marmalade pulp structure.

For a serving of two half-liter jars of jam, you need to take:

  • 1500 g of plums;
  • 1500 g of granulated sugar;
  • 400 ml of drinking water.

Cooking Technology:

  1. Select whole plums without dents or other damage. Remove the fruit stems from the fruit, if any, and wash the fruit in a colander under running water. Then leave them in a colander for a while to let the water glass.
  2. Combine water and sugar in the amounts indicated in the recipe and heat over a fire with continuous stirring until the sugar is completely dissolved.
  3. Pierce dried plums in several places with a fork or a toothpick. Immerse the prepared fruits in boiling syrup and boil them for five minutes, then allow time to sugare the plums, leaving them in the syrup until they cool completely.
  4. Repeat the procedure a total of four times, then put the hot jam in jars and close the lids.

Recipe "Five Minute"

This winter recipe is notable for the fact that the fruits are not cooked at the active boiling point during cooking, but are only kept for five minutes in the “about to boil” state, so sugar in the preparation can easily be replaced with honey.

The ratio of the ingredients of the sweet billet:

  • 1000 g plum of any kind;
  • 500-1000 g of sugar.

Cooking:

  1. Wash the plums, take out the seeds, and cut the flesh of each fruit into at least four slices, so they will quickly drain the juice. Pour them with sugar and leave until a sufficient amount of juice is allocated.
  2. The preparation of containers for clogging this jam should be taken quite seriously. Banks and lids must be sterilized using boiling water, a hot oven or microwave.
  3. Put the pan with the plums on the fire and bring to the temperature as close as possible to boiling, set the fire to the minimum level to avoid active drilling of the syrup and keep the workpiece on the stove for five minutes.
  4. After that, pour the hot jam into the jars, tighten the lids and leave to cool completely, carefully wrapping a warm blanket.

Plum apple jam

The combination of these fruits cannot be called exclusive, but, nevertheless, it turns out a very tasty home-made delicacy that can be spread on toasts, put in the filling of pies or just eat a bit of tea with tea.

For one small portion of jam you need to take:

  • 1000 g of plums;
  • 1000 g of apples;
  • 900 g of sugar;
  • 100 ml of warm drinking water;
  • 7 g of cinnamon powder.

How to cook:

  1. Carefully divide the washed plums into halves, discard the seeds, and put the slices in a saucepan, on the bottom of which warm water is poured. Pour sugar on top and put on a stove to boil.
  2. While plums will reach a boil, tackle apples. They should be cleaned, cut out seed boxes, and chop the flesh in small cubes or thin slices.
  3. To boiled plums, send apple slices and cook until all the components of the workpiece become a beautiful ruby ​​color. After that, turn off the fire and set aside the workpiece until it cools completely (approximately at night). During this time, apples are well fed with syrup.
  4. The next day, add cinnamon to the jam, bring it to a boil, boil for 5-7 minutes and roll it hot in sterile jars, which should cool upside down.

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