September is the time of picking many fruits and plums are one of the central places this month. The hostesses prepare compotes, jam and, of course, jam from them. For jam, any, even overripe plum, is suitable. By the way, from the fruits of strong ripeness, the preparation will turn out even tastier.
So, we will cook homemade jam from plums in order to pamper loved ones with pies and cheesecakes in winter. The recipe is very simple, with step by step photos of the cooking process.
And so, we take:
3 kg plums;
1.5 kg of granulated sugar;
0.5 sachet of vanillin.
The first thing to do is rinse the fruits well and pour them into a colander to dry. Then, open the fruits and remove the seeds from them.
We will prepare a thick-walled pan with a large bottom, in which we will cook the workpiece.
In a mixer or meat grinder, grind the plums together with the peel and put them in a prepared container.
We also pour sugar there.
After thoroughly mixing the resulting mass with sugar, put it on a small fire and leave the jam from the plums to cook for an hour and a half, constantly stirring with a wooden spatula so as not to burn. The lid does not need to be closed.
After an hour, you need to add vanillin and leave the plums for another 10-15 minutes to boil.
The jam should be laid out in jars hot, otherwise, you simply won’t be able to do this, because the plum jam will turn out to be quite thick and this can be clearly seen in the photo. Banks in advance, you can at.
We close the jars with lids.
There are no unnecessary additives, dyes, thickeners and flavor enhancers in such homemade thick jam from plums. And in pies baked in winter, it will not spread, as jam from the store does.
If you are tired of the usual plum jam, then try making delicious and fragrant plum jam. You will need very few ingredients, but you will get an incredibly tasty dessert. Plum marmalade can consist of just plums, or it can be perfectly combined with ingredients such as dark chocolate or citrus fruits. Try it and be sure that you will not be able to resist such a fragrant, tempting treat!
Cooking time: 3.5-4 hours
Servings: 3
4 o'clock 0 min. Seal
Good appetite!
Cooking time: 1 hour 20 minutes
Servings: 3
Ingredients:
Plum fresh - 1.5 kilograms
Cooking process:
Cooking time: 50 minutes
Cooking process: 3
Ingredients:
Cooking process:
Cooking time: 3 hours
Servings: 3
Ingredients:
Cooking process:
Cooking time: 5 hours
Servings: 4
Ingredients:
Cooking process:
Plum jam jam and jam.
Plum jam jam and jam
Thick plum jam.
Cinnamon Plum Jam Recipe. It can be spread on bread, added to bagels and pies.
Ingredients:
1. Wash the plums, remove the pits. Grind the pulp with an immersion blender, add sugar and add cinnamon, mix. Let stand to dissolve sugar.
2. In small portions (about 2 ladles each), pour the jam into a saucepan with a wide bottom and cook, stirring occasionally, until the jam begins to slightly stick to the walls. After that, boil for another 1-2 minutes and pour into a prepared jar.
3. Repeat with the remaining plum mass.
Caucasian plum jam.
To date, this is my favorite plum jam. I am new to homemade preparations, but the taste, and most importantly, the aroma of this jam won me over.
What do you need:
1. Wash the plums well, dry them on a cloth towel, cut in half and remove the seeds. Finely chop the walnuts with a knife.
2. Place the plums in a bowl for cooking, cover with sugar. Pour in water and cook over low heat until boiling.
3. Then add spices (ginger and cinnamon), mix and cook for 40 minutes, periodically removing the foam and stirring. After that, remove the container from the stove, cool the mass a little. Put chopped nuts into the finished jam, mix well.
4. Arrange warm jam in sterilized jars, close tightly with lids. Keep the jam in a cool dry place.
Plum jam.
Plum jam is fragrant and tasty, it has a very beautiful color and unique aroma. For cooking, an additional component is used - gelfix (gelling agent) so that the jam acquires a jelly consistency. Plum jam also serves as a good addition to various pastries and desserts.
Ingredients:
Cooking:
Prepare plums - wash under running water, cut into halves along the seam and remove the seeds. Fold in a container for cooking (enamelled), cover with sugar and leave for 30-40 minutes until juice appears. Put on a small fire and cook, stirring gently, for 30-40 minutes until the plums are soft. Add cognac and cinnamon to taste, cook for another 10-15 minutes, remove from heat. After cooling the jam a little, add gelfix, mix well and place again on a small fire, boil for 10 minutes after boiling and pour into clean, sterilized jars, roll up or tightly cork with lids. Cool and store in a cold place. Bon Appetit!
Plum jam with spices.
This jam needs to be cooked for quite some time, until it thickens and becomes a rich red color.
Ingredients:
Divide the plums into halves, remove the stones, cut into pieces of 3-4 cm, no need to remove the skin. Place the plum pieces in a saucepan, add 1 cup water and sugar.
Cook over low heat until fruit is soft (about 20 minutes). Remove the saucepan from the heat, beat the fruit in a blender until the consistency of puree. Return the plums to the saucepan, add the cardamom and cinnamon, cook over very low heat, stirring constantly, until the mass thickens (about 2.5 - 3 hours).
Remove from fire and cool. Store in a tightly closed container or pour into sterilized jars while still hot.
Plum jam with walnuts and spices.
You will need:
Cooking:
Cut the plums into thin slices, cover with sugar, set aside until the juice is released. Mix well, bring to a boil, remove the foam, remove from heat, set aside until it cools completely.
Repeat the process two more times, in the last step, add nuts, spices to the jam and leave at a low boil for 10 minutes.
Cool completely, remove the spices, roll the jam into jars.
Plum jam.
Cooking:
Jam from plums is prepared from fresh, ripened and pureed fruits. There should not be any bones or peel in it. Plums put them in a bowl, add (per 1 kg of fruit) ½ cup of water and steam over low heat to make them soft. Then cool everything a little and rub through a sieve to free it from the skin.
Boil the mashed plums until almost done. Jam is desirable to cook in a low wide bowl to get a quick evaporation, which guarantees a rich color and excellent taste of the finished product. In the process of cooking, plum jam should be constantly stirred with a wooden spatula so that it does not burn.
Pour sugar only after the entire fruit mass has thickened sufficiently (we boil it almost 2 times), since sugar contributes to rapid burning.
When preparing jam, the main role is played by the determination of the correct density. The best way to determine the density is to run a wooden spoon or spatula along the bottom, if a path forms at the bottom of the bowl, which slowly fills up, then the jam is ready.
The finished plum jam is poured hot into washed and sterilized jars and rolled up. Air cooling.
Gardeners have several dozen varieties of plums, each of which differs in taste and shape. However, regardless of the type of plum, it has useful properties, which is why hostesses use this fruit for cooking: jam, compotes, jam and marmalade. Plum harvesting will delight you in the winter and will be especially useful for people who suffer from anemia and constipation. Due to the high content of potassium, plum pulp helps to remove salts from the body. Due to the quick preparation, jam for the winter from plums has been made, it will retain the maximum of useful substances. Following simple recommendations, you can cook pitted plum jam in a short period of time.
The recipe for making jam is simple, first we need to take and rinse the previously sorted plum under running water. 
We separate the washed plum from the seeds, so it is better to take a variety that is easily amenable to this procedure. Otherwise, you will have to work hard with removing the seeds from the plums.
According to the recipe, add cold water to the peeled fruits, and boil over medium heat until the berries are well boiled. The cooking time will take no more than 20 minutes. 
Rub the boiled fruit through a sieve, pour the norm of sugar into the resulting mass. If the mass is not passed through a sieve, the jam will not be so transparent and uniform. Cook jam exclusively on low heat. If the fire is increased, there is a risk of getting burnt jam. 
Cook plum jam, until a thick consistency is formed, stirring constantly for at least half an hour. Then, hot, place the jam in sterile jars and cork with lids. According to the recipe, you can make 2 jars of jam 0.5 liters each.
Homemade plum jam for breakfast and for pies - delicious. A tasty piece of bread with butter and jam from plums is a great yummy for breakfast. We are going to cook it today.
But first, let's figure out how the right plum jam differs from thick jam or jam. No starch or gelatin is ever used to make homemade jam. If I see that novice housewives are trying to mix these "factory" thickeners into the drain, I stop them. What kind of starch, when the plum is so rich in pectin - "glue" of natural origin? Unlike jam and jam, jam is cooked on the basis of plum puree. So, in more detail.
To prepare jam from plums for the winter, soft, not rotten, but very ripe fruits are taken. More sugar.
The skin is removed from the plum and the stone is removed. I don’t know, maybe someone cooks plum jam with a skin, but for myself I chose a simpler, tastier and more reliable way.
The plum pulp is mashed into a puree. Potato masher - to help us. I think that there is no need to rub a plum without a skin through a sieve. Ripe plums can be turned into puree with a spoon.
Plum puree is covered with sugar until completely covered.
Stir and put on the stove until the sugar is completely dissolved. After boiling, the fire is reduced.
Plum jam is cooked from 1.5 to 2 hours, while stirring every 10 minutes, or even more often. The main thing is not to let the jam burn. It is more convenient to use the standard method of boiling berries and fruits - in an enameled basin.
Who wants to roll plum jam for the winter, let him choose small glass jars. Containers with lids must be sterile.
Plum jam is ready! See how transparent and uniform it turned out.
When warm, it has a semi-liquid base. When it cools down, it turns into a real thick jam for sandwiches and homemade pies. Plum jam for the winter is an ideal filling for gingerbread, cakes and cakes.
