• 2 star anise stars
• 2-3 carnation stars
• cinnamon stick

1. Sort the plums according to ripeness, remove the stalks.
2. Wash the fruit, let the water drain and remove the seeds.
3. Weigh the pitted plums. The amount of sugar and water is indicated for 1 kg of cleaned plums.
4. Boil the sugar syrup.
5. Fold the halves of the plums into a large saucepan or a bowl for making jam, cover with hot syrup and add the spices tied in a gauze knot. Soak the plums in the syrup for 4 hours.
6. Place the saucepan over moderate heat and, as soon as the syrup comes to a boil, reduce the heat to low. Cook for 5-7 minutes.
7. Remove from heat and stand for 3 hours. Repeat cooking and holding one or two more times. You will understand that the jam is ready when a drop of syrup that has fallen on a cold saucer will not spread or will spread very slowly.
8. Remove the spice bundle from the jam.
9. Pack hot jam in heated dry jars, seal immediately and cool in air.

BY THE WAY! To make such a jam, you will need plums with an easily separable pit.

Plums and apples can be taken in any proportion, keeping the ratio of the total weight of the fruit to the sugar.

INGREDIENTS

• 600 g plum
• 400 g sweet apples
• 700 g sugar
• 250 g water
• juice of half a lemon
• 3-5 boxes of cardamom and / or cinnamon stick

STEP-BY-STEP COOKING RECIPE

1. Cut the apples into 4 pieces, remove the seed capsule and cut each quarter in half.
2. Cut the plum in half, remove the pit. Put the prepared fruits in a wide saucepan or in a bowl for making jam.
3. Pour sugar with water, boil until completely dissolved. Pour the boiling syrup over the fruits and leave for an hour.
4. Add lemon juice and crushed cardamom boxes and / or a cinnamon stick to a saucepan.
5. Bring the syrup to a simmer over medium heat, then reduce heat and simmer for 20 minutes. Remove the saucepan from the stove.
6. When the jam is at room temperature, place the saucepan again over moderate heat, bring to a boil and simmer over low heat until tender. Remove the froth from the jam if necessary. The jam is ready if a drop of syrup that falls on a cold saucer does not spread or spreads very slowly.
7. Cool the jam to room temperature, then pour into clean, hot jars and seal immediately.

INGREDIENTS

• 1.5 kg peeled apples
• 1.5 kg pitted plum
• a piece of ginger 5 cm long
• 2 kg sugar
• juice and zest of 1 lemon

STEP-BY-STEP COOKING RECIPE

1. Place the prepared fruit in a large saucepan or jam bowl. Add enough water to cover the bottom of the pan.
2. Peel the ginger, cut into strips and add to a saucepan. Add sugar.
3. Bring the mixture to a simmer over moderate heat, then reduce the heat to low and simmer for about 45 minutes until the fruit is soft.
4. Add lemon juice and zest and simmer over medium-high heat for 15 minutes (until tender). Check the readiness as follows: remove the jam from the stove, put 1 tsp. jam on a cold saucer and refrigerate for 5 minutes. If the jam thickens as a result, it's ready. If it remains liquid, boil it some more.
5. Remove the foam from the finished jam, if it appears.
6. Cool the jam, pack it into sterilized jars, filling them to the top. Place a circle of wax paper on top of the jam and close the jar with the lid.

INGREDIENTS

• 1kg yellow plum
• 1 kg sugar
• 250 ml water
• 2 tsp ground cinnamon

STEP-BY-STEP COOKING RECIPE

1. Wash the plums, remove the stalks. Place the plums in a large saucepan or jam bowl.
2. Add water and heat until the bones separate and float to the surface.
3. Remove pits with a slotted spoon. Stir in the sugar and cook, stirring constantly, until it dissolves. Add cinnamon.
4. Increase heat and simmer the jam until thickened (10-14 minutes). You can check the readiness by dropping the jam on a cold saucer: if it is ready, then the drop will not spread.
5. Pour hot jam into dry hot jars and seal.

Plum Jam - For this jam recipe, use strong, slightly unripe white or yellow plums. Getting the seeds out of these plums is not easy, so make the pitted plum jam.

INGREDIENTS

• 1 kg plum
• 1.5 kg sugar
• 1 vanilla pod

STEP-BY-STEP COOKING RECIPE

1. Place the plums on the skin with a fork, put them in a spacious bowl and pour boiling water over the skin so that the plums are completely submerged. Leave until the water is at room temperature.
2. Drain off the water, leaving 1 L in the bowl. Cook a syrup from this water and sugar, adding a vanilla pod cut along the length.
3. Cool the syrup to room temperature and pour over the plums.
4. The next day, drain the syrup, boil, cool and pour the plums over again. Repeat this two more times, 12 hours apart.
5. Boil the syrup one last time, add the plums and simmer for 30 minutes, skimming off the foam if necessary.
6. Cool the jam and pour into dry hot jars. Seal the jars.

INGREDIENTS

• 1.5 kg plum
• 1.25 kg sugar
• 400 ml freshly squeezed orange juice
• 2 tsp finely grated orange peel

STEP-BY-STEP COOKING RECIPE

1. Cut the washed plums in half, remove the seeds. Place in a wide saucepan and cover with juice.
2. Bring to a simmer over moderate heat, then reduce heat and simmer, until the plums are tender, about 20 minutes.
3. Use a slotted spoon to transfer the plums to a tray or drip tray.
4. Add sugar to a saucepan with juice. Boil the mixture until the sugar dissolves and return the plums to the syrup. Add orange zest.
5. Boil the jam for 10-12 minutes until the syrup temperature reaches 104-105 C (or until it reaches such a density that a drop of syrup that falls on a cold saucer retains its shape).
6. Remove the saucepan from the stove. If the plums float on top of the syrup, return the saucepan to low heat and continue simmering for another 3-5 minutes.
7. Cool the jam to room temperature and pour into hot dry jars. Close the lids immediately. Store in a cool place.

INGREDIENTS

• 1 kg plum
• 1.2 kg sugar
• 1.5 l of water

STEP-BY-STEP COOKING RECIPE

1. Sort the plums by ripeness, remove the stalks.
2. Heat the water in a large saucepan without bringing it to a boil (optimal temperature is 85 C).
3. Place a large bowl filled with ice water near the sink. Dip plums in heated water and leave for 3-5 minutes. Drain and place the plums in a bowl of ice water. Dry.
4. In a large saucepan or jam bowl, prepare the sugar syrup. Dip the plums into it, stir gently and immediately remove from heat. Soak for 3 hours.
5. Cook the jam for 30 minutes in 3-4 doses. The exposure time between doses is 2 hours.
6. Pack the prepared hot jam in dry hot jars, seal it tightly and cool in the air.

Whole fruit plum jam is a great way to preserve plums for pies, cakes, and other desserts. With this method of preserving plums, you do not need to clear them of the pits, but you need to be patient, since you will need to cook the jam in several steps, so the process will last for 1-2 days.

For jam, prepare ripe "Vengerka" plums, this variety has an elastic skin and dense structure.

The longer you cook the plum jam, the thicker it will become. Therefore, everyone is free to choose for themselves the degree of thickening of this sweetness, but keep in mind that it is necessary to boil and cool the jam at least three times.

Ingredients:

• 700 g purple or yellow plums;
• 500 g granulated sugar;
• 150 ml hot water.

Cooking process:

Rinse the plums in water and select soft or slightly spoiled fruits, removing them from the total mass. Transfer the plums to a cauldron, stewpan or saucepan with a non-stick bottom and cover with granulated sugar, lightly pricked with a knife or fork.
Let the fruit sit in the sugar for about 1 hour, then place the container on the fire and bring to a boil with 100-150 ml of hot water. As soon as the fruit comes to a boil, reduce the heat and simmer the jam on it for exactly 10 minutes, then turn it off and let it cool completely. As the plum cools, it will absorb the sugar syrup through the punctures and caramelize.

As soon as the whole plum jam has cooled, and this will happen in 4-6 hours, place the container on the fire again and let it boil again, and then suddenly extinguish the fire. Let the jam cool again.

For the third time, place the cooled plum jam with seeds on the stove and let it boil for about 10 minutes, then put the fruit in scalded jars and pour over the resulting caramel juice.

Seal the jars with hot iron lids using a conservation wrench and turn them upside down to cool. If you don’t want to cook this delicious jam for so long, then use “confiture” or pectin, with its help any jam thickens right before your eyes and you don’t have to cook it for several days in a row. Move the jars of plum jam to a cool, dark place as it cools.

Thanks to Gloria Nikolina for the recipe and step-by-step photos of plum jam with pits.

You might like other pitted plum jam recipes:

Best regards, Anyuta.

Autumn is perhaps the most important season in the life of a real hostess. Vegetables, fruits, fruits and berries grown / bought on the market require processing and preparation for the winter. Plum trees growing in a summer cottage or in a garden usually delight with a good harvest. The most popular way to make plums is to boil jam. Below is a selection of simple and original recipes that will surprise even experienced chefs.

Thick jam with pitted plum slices for the winter - step by step photo recipe

Everyone knows three main ways of winter preservation of plums: compote, dried (prunes), and jam (jam). Let's stop for jam. It would seem, what is difficult? Mixed fruits with sugar, boiled and poured into jars. Why, then, is the taste and consistency different for different housewives? We will prepare a clear jam with thick syrup and a firm fruit consistency.

What is the secret of the recipe?

• with minimal stirring, the fruits remain firm and do not fall apart
• by adding citric acid, the syrup is transparent
• a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

• Plum of dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
• Sugar: 1 kg
• Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice

Cooking instructions

How to make yellow plum jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, more juicy, well suited for cooking jams, preserves and marmalades.

Ingredients:

• Yellow plum fruits - 1 kg.
• Granulated sugar - 1 kg.

Algorithm of actions:

1. Cooking starts with harvesting. Then you need to sort out the plums, remove the wormy, darkened, rotten fruits. Rinse. Leave for a while to dry.
2. According to this recipe, the jam is cooked without pits, so divide each plum and discard the pit.
3. Place the fruits in a container in which the jam will be prepared. Lay out the plums in layers, sprinkling each of them with granulated sugar.
4. Leave for a while so that the plums let out the juice, which, mixing with sugar, forms a delicious syrup.
5. Plum jam is cooked in several stages according to the classical technology. When there is enough syrup, you need to gently stir the plums. Put on fire.
6. After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain intact, but are soaked in syrup.
7. Pack the ready-made jam in small glass containers. Cork.

In a cold snowy winter, a jar of sunny golden jam, open for tea, will warm both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with the Ugrian Rus, located in the territories of modern Hungary. Today you can equally find the names "Ugorka" and "Hungarian", fruits are small in size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

• Plum "Ugorka" - 1 kg, the weight of a pure product without pits.
• Granulated sugar - 800 gr.
• Filtered water - 100 ml.

Algorithm of actions:

1. At the first stage, sort out the plums, wash, peel them.
2. Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
3. Pour the plums with hot syrup. Now put the fruits to boil. At first, the fire is strong, after boiling - the smallest. Cook for half an hour.
4. Withstand several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
5. Sterilize containers and lids, pack ready-made jam.
6. Cork. Cover with warm blanket / blanket for extra sterilization.

Fragrant, thick, dark red jam will be the best treat for winter teas.

The easiest and fastest recipe for "Pyatiminutka" plum jam

Classic technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of the currently living housewives does not allow "stretching the pleasure." Recipes for making jam using accelerated technology come to the rescue, they are called "five minutes", although sometimes it still takes a little more time.

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 1 kg.
• Water - 50-70 ml.

Algorithm of actions:

1. Sort the plums, cut off the darkened areas, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the process of soaking with syrup).
2. Transfer to a container where the magical cooking process will take place, pouring water to the bottom at the rate. Sprinkle the layers of plums with sugar.
3. Start the cooking process, first over medium heat. As soon as the jam comes to the moment of boiling, the fire should be reduced to the smallest one, kept hot for 5-7 minutes. The foam that appears must be removed.
4. During this time, prepare glass containers with a volume of 0.5–0.3 liters; be sure to sterilize containers and lids.
5. It is necessary to pack plum jam hot, it is desirable that the containers are hot (but dry).
6. It can be sealed with pre-sterilized tin lids.

Cover it with a blanket / blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but aromatic and tasty.

How to make pitted plum jam

Plum jam with pits is a fairly popular product, housewives go for it in order to save time. The second point is that the bones give the finished jam an unusual taste.

Ingredients:

• Plum "Hungarian" - 1 kg.
• Granulated sugar - 6 tbsp.
• Water - 4 tbsp.

Algorithm of actions:

1. Sort the plums and rinse. Chop each one with a fork so that the syrup gets inside faster.
2. Place fruits in a deep saucepan. Fill with water (at the rate). Bring to a boil, blanch for three to five minutes.
3. Strain the plums, drain the water and plum juice into another saucepan. Add sugar there, stirring occasionally, and boil the syrup.
4. Pour the blanched fruits with the prepared syrup. Withstand 4 hours.
5. Bring to a boil. Leave again, this time for 12 hours.
6. After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
7. You need to pack such jam in sterilized containers. Seal, preferably with tin lids.

Plums retain their shape, but become transparent, with a beautiful honey hue.

Plum and apple jam recipe

Orchards usually delight with the simultaneous harvest of plums and apples, this is a kind of hint to the hostess that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

• Sour apples - 1 kg.
• Plum dark blue - 1 kg.
• Granulated sugar - 0.8 kg.
• Filtered water - 100 ml.
• Citric acid - ½ tsp.

Algorithm of actions:

1. The process, according to tradition, begins with washing, bulkhead fruit.
2. Then divide the plums into 2 halves, remove the pit. Cut the apples into 6-8 pieces, also remove the "tail" and seeds.
3. Make a syrup with water and sugar.
4. Stir the plums and apples so that they are evenly distributed among themselves. Cover with hot syrup.
5. Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, and stand for 4 hours.
6. At the last stage of cooking, add citric acid, you can dilute it with a little water. Cook for a quarter of an hour.
7. Pack up in sterilized containers.

Properly cooked apple and plum jam turns out to be homogeneous, thick. It is suitable both for tea drinking and for making pies.

Harvesting for the winter - jam from plums and pears

Apple and plum jam has a worthy competitor - pear and plum jam. Pears make plum jam less sour and thicker.

Ingredients:

• Plum "Ugorka" - 0.5 kg. (seedless)
• Pear - 0.5 kg.
• Granulated sugar - 0.8 kg.
• Water - 200 ml.

Algorithm of actions:

1. Rinse pears and plums. Trim the tails of pears, remove seeds, and plums - seeds.
2. Cut pears into small slices, plums into 4-6 pieces (depending on size). You can actually start cooking the jam.
3. Prepare a syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar has dissolved.
4. Put only pears in the container, they need more time to cook, pour hot syrup over the fruits. Keep on low heat for 20 minutes. If it appears, remove the foam. During this time, the pear plates will be saturated with syrup and become transparent.
5. Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
6. Sterilize containers and lids, spread hot, seal.

Jam from pears and plums will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of the traditional apples or pears, oranges will accompany the plums.

Ingredients:

• Plum "Hungarian" - 1.5 kg.
• Granulated sugar - 1.5 kg (or slightly less).
• Orange juice from fresh fruits - 400 ml.
• Orange peel - 2 tsp

Algorithm of actions:

1. Stage one - examine plums, sort out, remove bad fruits, remove seeds.
2. The second stage is to make juice from oranges.
3. Transfer the plums to a cooking container, pour over with orange juice.
4. After boiling, boil for 20 minutes. Throw in a colander, drain the orange-plum juice.
5. Add sugar to it. Boil for a fragrant syrup.
6. Pour the plums again, add the orange zest. Continue the cooking process.
7. Check the readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves should be completely immersed in the syrup.
8. Fill sterilized containers with jam. Seal with the same caps.

When tasting plum and orange jams, a stunning citrus aroma, light acidity and extraordinary color are guaranteed.

How to make lemon and plum jam

Many plum jam recipes suggest adding citrus or citric acid to aid in the canning and long-term storage process. Lemons are the kind of fruits that go well with plums.

Ingredients:

• Plums - 1 kg.
• Granulated sugar - 0.8 kg.
• Lemon - 1 pc. (small size).

Algorithm of actions:

1. To make such a jam, it is best to take large blue-skinned plums or Hungarian fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
2. Cover with sugar. Soak in this state for 6 hours, until the plums let out juice, which is mixed with sugar.
3. Put the plum jam on the fire. Add lemon zest to the fruits, squeeze lemon juice here. Cook until the plums are ready, the check is simple - a drop of syrup retains its shape.

Plum jam with a light lemon aroma in winter will remind you of warm, sunny days.

Recipe for delicious plum jam with cocoa

The next recipe is too original, but incredibly tasty. But plums will not be accompanied by the usual apples, pears, or even exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help dramatically change both the color and taste of plum jam.

When preparing this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the "folk", home control, then the portion of the fruit (respectively, sugar and cocoa) can be increased.

Ingredients:

• Plums - 1 kg, already pitted.
• Granulated sugar - 1 kg.
• Cocoa - 1.5 tbsp. l.
• Filtered water - 100 ml.

Algorithm of actions:

1. Sort out the plums. Cut. Discard the bones.
2. Sprinkle with sugar, so the plums will juice up faster.
3. Withstand several hours. Put to cook, pouring in water, adding cocoa and stirring.
4. First, make the fire strong enough, then reduce to very low.
5. The cooking time is about an hour, of course, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder can definitely surprise households with both taste and color!

Plum and cinnamon jam

Plum jam can be drastically changed with a small dose of oriental spices. A pinch of cinnamon will act as a catalyst for turning a banal plum jam into a delicious dessert worthy of decorating a royal table. The hostess, who has prepared an extraordinary dish, can safely be awarded the title of "Queen of Culinary"

Ingredients:

• Plum "Ugorka" or large with dark blue skin - 1 kg.
• Granulated sugar - 1 kg.
• Ground cinnamon - 1 tsp

Algorithm of actions:

1. Close attention should be paid to plums, choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Remove excess moisture with paper towels.
2. Cut in two with a sharp knife. Discard the bones.
3. Transfer the fruits to a saucepan, sprinkling the layers of plum halves with sugar.
4. Remove the stewpan in the cold for 4 hours, so that the plums, under the influence of sugar, let the juice flow.
5. Cook the jam in two stages. For the first time, keep on fire for a quarter of an hour, stirring all the time and removing the foam that occasionally appears on the surface. Put out in the cold for 12 hours.
6. Start the second stage of cooking with the addition of cinnamon, stir. Put on fire again.
7. The cooking time should be doubled. Stir, but very gently so as not to crush the fruit. The syrup should thicken, the plum wedges become soaked in syrup and clear.

The light aroma of cinnamon will confuse relatives who will expect baking from the hostess, and she will surprise the household by serving plum jam with an extraordinary taste.

Aromatic tasty plum jam is an irreplaceable preparation for the winter: simple with seeds or without seeds, with cinnamon, mint or orange!

In this version, we offer the base - plum, dilute with a small amount of citrus - orange. The result is amazing - sweet and sour jam with notes of fragrant orange. Like any jam, plum-orange jam goes well with tea, pancakes, cheese cakes, pancakes.

• plums - 550 g;
• sugar - 500 g;
• orange - ½ part.

We sort out the plums, discard the spoiled, wrinkled, with dark dots. We wash the selected plums in cool water, dry slightly with a kitchen towel or paper napkin.

We divide each plum into two equal halves, after having torn off the tails, we also remove the bones.

Now we cut each half of the plum lengthwise into two more equal halves. This is how we deal with all plums.

We transfer all prepared plums to a saucepan or saucepan with thick walls. Take half of the orange, remove the zest, and trim off the completely white soft layer. Cut the orange pulp into small random pieces. We send the orange to the saucepan for the plums.

We fill in granulated sugar so as not to miscalculate with the amount, the day before we weigh the total amount of peeled plums and oranges, for a total weight of 550 g we take half a kilogram of granulated sugar. We mix the entire contents of the saucepan, leave it at rest for 2.5-3 hours so that the plum and orange give off all their juice, and the sugar in it is completely dissolved.

After the indicated time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or herbs, cinnamon works well for taste.

We put the stewpan on the stove, cook our jam for 35-45 minutes. We remove the foam that will necessarily form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of boiling, the plum and orange were sufficiently saturated with syrup. We remove the hot jam from the stove.

We prepare the cans for seaming in advance - we wash them thoroughly with soda, sterilize in any way, keep the lids in boiling water for three minutes. We fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turn the jar upside down and wrap the blank with a warm blanket. We store the plum and orange jam in a cool room, pour the leftovers straight into a beautiful bowl, cool and serve with tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to cook plum jam as a fragrant and tasty preparation for the winter. It is worth noting that plum jam is a simple recipe, even a novice hostess can master it. This is a recipe for plum jam for the winter with seeds.

• Plum with stone 1.5 kg
• Purified water 400 ml
• Granulated sugar 1.5 kg

Before you start making jam, you need to sort out the plum. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with seeds floating in a jar.

After the drain is sorted out and washed with running water, you will need to fill it with sugar syrup. It is not difficult to cook syrup; it is enough to mix the norm of sugar and water, bring everything to a boil. Boil the syrup until the sugar dissolves. The plum filled with syrup must cool completely.

Boil the cooled plum until it boils and immediately turn off the fire in the oven. Let cool for 5-7 hours. There should be 3 such stages, each time you need to bring the plum to a boil and cool.

After boiling the plum, put it in pre-washed and sterilized jars for the third time and seal it with lids. From the norm of plums, you should get 2 jars of 500 ml. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the stone.

Recipe 3: seedless plum jam in a slow cooker

We bring to your attention a simple recipe for jam with pitted plums - with step-by-step instructions and a photo. In addition, we will cook a plum delicacy in a multicooker - with such a “miracle saucepan”, the cooking process will be as fast and comfortable as possible. In winter, all you have to do is open jars of fragrant plum jam and enjoy its wonderful taste.

• plum fruits - 1.5 kg
• sugar - 1 kg
• cinnamon - 2 sticks

We wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and cover with sugar. Add cinnamon and stir. We set the “Multipovar” mode (temperature 80 degrees) and cook for an hour. Mix the components again.

Then, in the same mode, we continue to cook our plum jam for another 2 hours - only at 90 degrees. Do not forget to stir after the specified time.

We use an immersion blender to grind the mass.

We set the “Multipovar” (or “Stew”) program to a temperature of 90 degrees and boil for another hour. When the signal sounds, we immediately pour the jam into the jars sterilized over steam.

Roll up with clean lids and place under a warm blanket or towel. After cooling, we put the jars of jam from the plums into storage in the pantry. A delicious and fragrant dessert is ready for tea!

Recipe 4: how to cook plum jam with cocoa in a bread maker

Plum jam with cocoa or chocolate-plum jam is, indeed, an original and very tasty dessert. Bright plum sourness and chocolate taste are just crazy. It's hard enough to resist.

• Plum - 1 kg
• Cocoa powder - 3 tbsp. l.
• Granulated sugar - 1 kg

We select ripe fruits for jam, without visible damage. Rinse the plum in cool water. Let the excess liquid drain.

I had a very ripe plum, so I also peeled it off completely. But this is not necessary at all.

We transfer the prepared plum to the container of the bread maker.

For cooking, you can use a suitable bowl or saucepan, and cook the jam on low heat on the stove until it thickens, stirring occasionally and skimming.

Fill the plum with the required amount of granulated sugar according to the recipe.

Now add the cocoa powder. If you want a richer chocolate flavor, you can add a little more cocoa.

If you cook jam on the stove, then it is better to add cocoa 5-10 minutes after boiling the jam, when you have removed most of the foam.

We install the container in the bread maker.

We install the appropriate program on your model. For me it is mode # 9 "Jam". It will take one hour and twenty minutes to prepare the jam.

We have enough time to prepare the container for storing the jam. Glass jars must be thoroughly washed with baking soda and rinsed. Then sterilize in any way you can. Directly sterilizing containers should be done shortly before the end of cooking the jam, so that the jars are hot before spilling.

After the allotted time, 1 hour 20 minutes, we remove the container from the bread maker, pour the finished hot jam into jars. We seal with a seaming key.

We wrap the jars with a blanket and leave them in this state until they cool completely. The cooled jam can be stored in a cool place.

Plum jam in chocolate from plum with cocoa is ready!

A very original plum jam with a rich chocolate flavor will conquer even those who are skeptical about different culinary experiments.

Recipe 5, step by step: seedless plum jam for the winter

Experienced housewives probably know how to make plum jam. Therefore, this recipe for plum jam with step-by-step photos will be a lifesaver for many novice housewives who have not yet tried to cook this dessert with their own hands.

Our step-by-step recipe with a photo will help you in making healthy and delicious plum jam at home.

• plum - 1 kg
• sugar - 1 kg

We take the necessary ingredients for making the plum jam and put it on the table. It is best to start cooking this jam in the evening. Why - it will be known later.

First, let's take a kilogram of plums. Choose harder fruits so that they don't end up turning into jam. Wash the plum well.

We cut the washed plums into several parts with a knife and carefully remove the stone, because it will be more pleasant to eat jam this way.

Now it's time to make the syrup. To do this, mix the sugar with half a glass of water and put it on the stove. The fire should be small so that the sugar does not burn.

At the end of the preparation of the syrup, pour the sliced ​​plums with it and leave it to brew for several hours. During this time, the plum should let out enough juice.

Now turn on the stove again, put the plums and syrup over high heat and bring the mixture to a boil. After the plums have boiled, we let them cool down and we remove them to brew for 9 hours, or better, for the whole night. Here it takes as long as possible for the plum to absorb enough syrup.

In the morning, we proceed to further preparation of the jam. Put the plums on the fire again and bring to a boil. We wait a few more minutes, and then remove and cool. We repeat this procedure several more times. On the third, we put it again on the fire and cook until the drop begins to stretch. Mix the jam and pour it into a jar until you want something tasty.

Recipe 6: plum jam with almonds (step by step photos)

• Plums 1 kg
• Sugar 1 kg
• Water 1200 ml
• Soda 1.5 tablespoon
• Almonds 200 g
• Cloves 5-10 pcs.
• Cinnamon 0.3 teaspoon

Rinse the plums, remove the seeds. Pour 1 liter into a saucepan. water. Add soda. Place the plums in a saucepan. Leave on for 4 hours. This is necessary in order for the plums to retain their integrity during further cooking.

After 4 hours, drain the water. Rinse the plums in clean running water. Pour boiling water over the almonds for 1 minute, drain the water. Pour boiling water again. Let stand for 10 minutes. Drain the water. After which the nuts will be easily peeled.

Put one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into a saucepan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup hides the plums completely. Remove from heat and leave for 8 hours. Then bring to a boil over moderate heat and remove again for 8 hours. On the third day, cook until tender. Add cloves and cinnamon.

Sterilize the jars, boil the lids. Arrange the jam in jars, roll up with a seaming machine. Cool at room temperature. Store in a cool place. Bon Appetit!

Recipe 7: delicious plum jam for the winter with mint

• Plum 1 kg
• Sugar 0.5 kg
• Orange 1 piece
• Fresh mint 3 sprigs

Remove the pit from the plums. Cut the plums into quarters.

Cover with sugar, cover and leave overnight.

The plums should give juice. Stir a couple of times during this time.

Drain the plums in a colander and let the resulting juice drain.

Pour the juice into a saucepan.

Bring to a boil and let it simmer for about 20 minutes, until the syrup starts to caramelize.

Remove the zest from the orange in a thin layer and squeeze the juice. Return the plums to the syrup by adding the orange zest, squeezed orange halves, and the juice of half an orange.

Cook over low heat until tender or desired consistency. You can check the readiness of the jam by dropping a drop of hot jam on a saucer chilled in the freezer. If the drop does not spread, then the jam is ready.

At the very end of cooking, add fresh mint, stir and cook for a couple of minutes. Pour hot jam into sterilized jars (you can use it with pieces of zest and sprigs of mint), roll up with sterilized lids and wrap until cool. Store at room temperature. Bon Appetit!

Recipe 8, simple: homemade plum jam

• Sour red plum 1.3 kg
• Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) cook whole plum jam, I love this jam, but the younger son will not appreciate it, therefore, 2) cut the plums in half and remove the seeds, 3) remove both the seeds and the peel - this will make a sweeter and more homogeneous jam.

I decided to make a tart jam with sourness, so I went along the 2nd path, cut out the bones and saved the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours to let the plum drain more juice.

We put on a small fire and, stirring occasionally, begin to heat. Do not allow granulated sugar to burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir so that the granulated sugar is completely dissolved. Foam starts to stand out.

The jam has boiled, there is a lot of foam, we reduce the heat to a minimum, and remove the foam. It takes about 15 minutes to cook the jam after boiling, if you cook for 30-40 minutes, then the jam will be thicker, but the color will become darker.

All foam was removed. Turn off the heat, let it cool slightly.

Pour into sterilized jars, wrap with a blanket and leave to cool completely.

Plum jam is very tasty to eat with pancakes, pancakes, and just fresh bread.

Recipe 9: five-minute jam of plums in halves

The jam is made in thick syrup, like in jelly. Plums lose their shape a little, so if you want less boiled plums and don't need thick syrup, you can simply add sugar to the plums, let the plums stand until juiced, and cook until they boil. Cool down. And cook again until boiling. So repeat 3 times.

• 1 kg of plums (sort "Hungarian");
• 1 kg of sugar;
• 0.5 cups of water (250 ml glass).

Remove the syrup from the heat and immediately add the halves of the plums to the syrup, leave to cool so that the plums let the juice flow.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruit to become syrupy and thicken the syrup.

It turns out about 1 liter of jam.

Then cool the jam a little while we sterilize the jars and lids. The cans can be sterilized in the microwave (pour water 1 cm high on the bottom of the can and turn it on for 2-3 minutes at maximum power), or in a steam bath (a saucepan with boiling water and a sieve), or in the oven, as it is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or tighten the lids. Turn the jars over and leave to cool completely.

Delicious jam from halves of plums in five-minute jelly is ready.

Recipe 10: plum jam with apples (with a photo step by step)

Delicious and aromatic jam is made from sweet apples and sweet and sour plums. In addition to the fact that apple and plum jam will have an incredibly beautiful color and it will be pleasant not only to eat it, but also to put it on the festive table in the form of a dessert, it turns out to be very fragrant and not cloying.

Apple and plums can be prepared with a small amount of sugar, which is also a definite plus. It can be used for filling pies and other desserts; on its basis it will be possible to prepare compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the easiest and fastest way, which does not require much effort on your part. For more flavor, you can add a little vanilla, cloves or cinnamon to the jam dish and you can achieve a completely new, unique flavor.

• Plums - 1 kg;
• Apples - 1 kg;
• Sugar - 1 kg;
• Water - 1 glass.

We choose ripe, fleshy plums. We wash and remove spoiled or overripe ones.

Transfer the plum to a colander and rinse in running water.

We peel and put in a convenient dish.

Wash the apples, peel and remove the seeds.

It is best to cut apples into wedges, but you can also cut them into thin cubes.

Try to choose dishes where all the fruits fit freely and it will be convenient for you to cook the jam. Add a glass of water to apples and plums and heat over medium heat. Cover the saucepan with a lid to soften well with steam. After that, sugar can be added to the plum and apple jam and mixed well.

We cook the jam until tender - the fruit should be transparent.

Immediately hot, lay out in the banks and roll up.

Important: do not forget to turn the cans upside down, it is not necessary to wrap up.

Store the finished chilled jam in a cool place. As soon as the jam has cooled, it can be served to the table.

It keeps well and retains its unusual aroma. Bon Appetit!

So, plum is a fruit and stone fruit plant that is very popular. After all, people have known for centuries that plum is very useful. It contains a large amount of minerals, vitamins, as well as other substances necessary for the life of the human body. One hundred grams of plums contains about 30 kcal. Plum is very rich in protein, carbohydrate, dietary fiber, potassium, sodium, free organic acids, chromium, zinc, iodine, copper, fluorine. In addition, it contains a large amount of provitamin A, vitamins B1, B2, B3, PP, C and E. Plum copes well with lowering blood pressure, and also has a strengthening property for the walls of blood vessels. It should be noted that even after heat treatment, vitamin P remains in the fruit.

Based on the foregoing, we can conclude that plum is a really healthy and tasty fruit. Now you can go directly to the most important question: how to make plum jam? This article will tell you the most popular methods for preparing your favorite delicacy.

It should also be noted that plum is a very affordable product that is common in many countries. That is why there are a huge number of jam recipes in the world, but this article contains only the best of the best.

• The first recipe on the list will be "Plum with syrup".

For cooking you will need: plum, water and sugar. Moreover, the proportions of plums and sugar should be 1: 1, and water should be taken at the rate of 1 kilogram of fruit - half a glass of water.

The first step is to start preparing the syrup. To do this, pour sugar and water into a saucepan and put on fire. It is necessary to cook this mixture until the sugar is completely dissolved. Remember to stir the syrup so that the sugar doesn't burn! Prepare plums in advance: they need to be washed well and the pit removed from them (there are housewives who leave the pit). After the syrup is the desired consistency, add all the plums to it. After that, stirring slowly, wait until the fruits give juice. Let the mixture simmer thoroughly.

After that, leave the resulting mixture overnight, and the next day, boil the jam a couple more times to get a jelly-like consistency. Well, at the very end, when it has completely cooled down, it can be poured into sterilized punks and rolled up with lids.

• The second recipe will allow you to make plum jam as quickly as possible..

So, to get the perfect jam, you need to mix plums and sugar in proportions of 1: 1.5. Do not spare sugar, because if you add less of it, you can completely ruin the taste of the jam. Follow the recipe so that your loved ones can drink tea with the most delicious plum jam in winter. The first step is to cleanse the fruit: wash the plums thoroughly, remove the tips from them and cut the plum into small wedges. After that, leave the chopped plum, which was covered with sugar, for a while, which will allow the juice to stand out.

As soon as the juice appears, you can begin to cook the jam. Of course, you can stop cooking as soon as the mixture boils, but it is best to wait until the berry foam ceases to stand out. Remember to skim off the foam! After that, you can pour the jam into jars and send it to infuse until winter.

• An original jam that combines the taste of plum and lemon notes.

To make such a peculiar jam, you need plum and sugar, in a 1: 1 ratio, as well as fifty-five grams of lemon per kilogram of plum. Thanks to lemon, the jam will not only acquire a piquant sourness, but also acquire an additional source of preservative.

First of all, you will need to prepare the fruits: wash them thoroughly, remove the pits and cover them with sugar. Leave the plums overnight to drain all their juice.

In the morning, you can start cooking. Place the mixture on the stove and cook several times. Remember to remove the foam thoroughly! Before you decide to boil the jam one last time, add finely chopped lemon to it. Boil the jam thoroughly again, and then roll it up in sterile jars.

• Grandma's jam in a modern multicooker

The multicooker these days is truly a real assistant to the hostess in the kitchen. This device was not spared by the preparation of jam. The difference between cooking jam in a multicooker from a saucepan is that in this case less sugar is used. Therefore, the proportions are reduced to 1: 0.75. In addition, you will need a quarter glass of water for one kilogram of plums.

First of all, as in previous recipes, prepare the fruits. Peel them and chop finely. Pour water into the multicooker and add the plum there by turning the multicooker to the cooking mode. It takes about seven to eight minutes to cook plums, this is done so that you can very easily turn the berries into a puree using a blender or meat grinder. After chopping the plum, add sugar to it and mix thoroughly. Send the resulting mixture back to the multicooker, setting the cooking mode for half an hour. Do not close the lid as you will need to remove the berry foam. After fully boiling, pour the jam into the jars and close the lid tightly.

• Yellow jam

This jam is made from a special kind of yellow plum. For cooking, you need a little more sugar than for black, but the result will please you. So, to make yellow plum jam, you will need one kilogram of plums and one and a half kilograms of sugar. In addition, one kilogram of fruit will require two full glasses of water.

The first step is to make a syrup from water and sugar. Boil it for a few minutes until the sugar is completely dissolved. While the syrup is boiling, cook the fruits, wash them thoroughly and remove the seeds. The cleaned plum must be poured with the resulting syrup and left overnight.

After the plum is infused, strain the syrup and boil it a couple of times, and then add it again to your plums. You will need to leave the plums in the syrup overnight.

On the third day, simply boil the entire mixture and pour it into the jars. You will not regret that you spent three days making this jam, it will turn out to be very tasty!

• Happiness for a sweet tooth - plum jam with chocolate

To make this type of jam, you need one kilogram of sugar for one kilogram of plums, as well as forty grams of cocoa and five grams of vanillin.

The first step, as usual, is to thoroughly peel the fruit, and then chop it. Cover the plum with sugar and let it brew so that it releases the juice.

After that, you should mix cocoa and vanillin, add to your berries and put on the stove to cook. The whole mixture must be brought to a boil several times, remembering to skim off the foam.

The end result will look more like a dessert than a regular jam, but the smell that will be heard already during the cooking process will make you want to taste this delicacy immediately.

And, of course, at the end, you need to pour the jam into sterile jars and roll up the lids.

And finally, a small but very important advice. It happens that plum jam ferments, in order to fix this trouble, it is necessary to boil the whole mixture several times, adding sugar to it. Of course, such a jam will be slightly inferior in taste, but still you will be able to save it and do not have to throw it away.