Seedless plum jam recipe with cinnamon. Plum jam. Seedless yellow plum jam

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

In this version, we suggest a base – plum, diluted with a small amount of citrus – orange. The result is amazing - sweet and sour jam with notes of aromatic orange. Like any jam, plum-orange jam is perfect for tea, pancakes, cheesecakes, and pancakes.

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

We sort through the plums, discarding those that are spoiled, wrinkled, or with dark spots. We wash the selected plums in cool water and dry them lightly with a kitchen towel or paper napkin.

We divide each plum into two equal halves, first tearing off the tails, and also removing the seeds.

Now cut each half of the plum lengthwise into two more equal halves. We do this with all plums.

Transfer all the prepared plums to a saucepan or pan with thick walls. Take half an orange, remove the zest, and also cut off the completely white soft layer. Cut the orange pulp into small random pieces. Place the orange in a saucepan with the plums.

We add granulated sugar so as not to miscalculate the quantity, the day before we weigh the total amount of peeled plums and oranges, for a total mass of 550 g we take half a kilogram of granulated sugar. Mix all the contents of the saucepan, leave for 2.5-3 hours completely undisturbed, so that the plum and orange give up all their juice and the sugar completely dissolves in it.

After the specified time, a sufficient amount of juice was obtained. At this stage, you can add your favorite spices or spices; cinnamon will taste good.

Place the saucepan on the stove and cook our jam for 35-45 minutes. Remove any foam that will definitely form. Shake the saucepan itself periodically so that the plums do not burn to the bottom.

After 45 minutes of cooking, the plums and oranges were sufficiently saturated with syrup. Remove the hot jam from the stove.

We prepare jars for sealing in advance - wash them thoroughly with soda, sterilize them in any way, keep the lids in boiling water for three minutes. Fill dry sterile jars with plum and orange jam. We seal it hermetically, cool it in a secluded place, turning the jar upside down and wrapping the workpiece in a warm blanket. We store the plum and orange jam in a cool room, pour the remainder immediately into a beautiful bowl, cool and serve for tea.

Recipe 2: simple plum jam for the winter with seeds

Find out right now how to make plum jam as a fragrant and tasty preparation for the winter. It is worth noting that the plum jam recipe is not complicated, even a novice housewife can master it. This is a recipe for plum jam for the winter with seeds.

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

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

After the plum has been sorted and washed with running water, you will need to fill it with sugar syrup. It’s easy to cook the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the heat 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, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. 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 pit.

Recipe 3: pitted 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 photos. In addition, we will cook the plum delicacy in a slow cooker - with such a “miracle saucepan” the cooking process will be as quick 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

Wash the plums, remove the seeds and cut into slices.

Pour the chopped plums into the multicooker bowl and add sugar. Add cinnamon and stir. We set the “Multi-cook” mode (temperature 80 degrees) and cook for an hour. Mix the ingredients again.

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

To grind the mass we use an immersion blender.

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

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

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

Plum jam with cocoa or chocolate-plum jam is truly an original and very tasty dessert. The bright plum sourness and chocolate taste just drive you crazy. It's quite difficult 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 completely removed the skin from it. But this is not at all necessary.

Transfer the prepared plums to the bread machine container.

To prepare, you can use a suitable bowl or pan, and cook the jam over low heat on the stove until thickened, stirring occasionally and skimming off the foam.

Sprinkle the plums with the required amount of granulated sugar according to the recipe.

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

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

Place the container in the bread machine.

We install the appropriate program on your model. For me this is mode No. 9 “Jam”. The jam will take one hour and twenty minutes to prepare.

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

After the allotted time, 1 hour 20 minutes, remove the container from the bread maker, pour the finished hot jam into jars. Using a seaming wrench, seal it.

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

Plum jam in chocolate made from plums with cocoa is ready!

A very original plum jam with a rich chocolate taste will conquer even those who are skeptical about various 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 prepare this dessert with their own hands.

Our step-by-step recipe with photos will help you prepare healthy and delicious plum jam at home.

• plum - 1 kg
• sugar - 1 kg

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

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

Using a knife, cut the washed plums into several pieces and carefully remove the pit, because this will make the jam more enjoyable to eat.

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

After preparing the syrup, pour it over the chopped plums and leave to brew for several hours. During this time, the plum should release enough juice.

Now turn on the stove again, put the plums and syrup on high heat and bring the mixture to a boil. After the plums have boiled, let them cool and let them sit for 9 hours, or better yet, overnight. Here you need as much time as possible for the plum to absorb enough syrup.

In the morning we begin further preparation of jam. Place 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 day, put it back on the fire and cook until the drop begins to stretch. Mix the jam and pour it into a jar until you want something delicious.

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 and remove the pits. Pour 1 liter into a saucepan. water. Add soda. Place plums in a saucepan. Leave for 4 hours. This is necessary so that the plums retain their integrity during further cooking.

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

Place one almond in each plum. Add the remaining nuts to the syrup later. Pour 200 ml into the pan. water, add 1 kg. sugar, put on fire and bring to a boil. Lay out the plums. It is important that the syrup completely hides the plums. 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 done. Add cloves and cinnamon.

Sterilize the jars and boil the lids. Place the jam into jars and seal using 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.

Add sugar, cover and leave overnight.

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

Place the plums in a colander and allow the resulting juice to drain.

Pour the juice into a saucepan.

Bring to a boil and let simmer for 20 minutes until the syrup begins to caramelize.

Remove the zest from the orange in a thin layer and squeeze out the juice. Return the plums to the syrup, adding the orange zest, the squeezed orange halves and the juice of half the 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 onto a saucer that has been 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 another couple of minutes. Pour the hot jam into sterilized jars (you can add pieces of zest and mint sprigs), roll up with sterilized lids and wrap until completely cool. Store at room temperature. Bon appetit!

Recipe 8, simple: homemade plum jam

• Red sour plum 1.3 kg
• Sugar 800 g

Wash the plums thoroughly.

Then there are options: 1) make jam from whole plums, I love this jam, but my youngest son won’t appreciate it, so, 2) cut the plums in half and remove the pits, 3) remove both the pits and peel - this will give you a sweeter and more uniform jam.

I decided to make a tart and sour jam, so I went along the 2nd route, cutting out the seeds and saving the peel.

I covered the jam with granulated sugar. Leave for 8-12 hours so that the plum releases more juice.

Place on low heat and start heating while stirring. Don't let the granulated sugar burn! When there is enough juice, increase the heat to medium.

The jam is almost boiling, we stir until the granulated sugar is completely dissolved. Foam begins to form.

The jam has boiled, there is a lot of foam, reduce the heat to low and remove the foam. After boiling, you need to cook the jam for about 15 minutes; if you cook for 30-40 minutes, the jam will be thicker, but the color will become darker.

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

Pour into sterilized jars, cover with a blanket and leave until completely cool.

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

Recipe 9: five-minute jam from plums in halves

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don’t need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

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

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until cool so that the plums release their juice.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil it 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 fruits to fill with syrup and the syrup to thicken.

Makes approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. Jars can be sterilized in the microwave (pour 1 cm of water into the bottom of the jar 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, whichever is more convenient. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars over and leave until completely cool.

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

Recipe 10: plum jam with apples (with photos step by step)

Very tasty 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 will be pleasant not only to eat, but also to put on a festive table in the form of a dessert, it turns out to be very aromatic and not cloying.

Apples 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; it can be used to make compote, jelly or fruit jelly. Making jam usually takes a long time, but I suggest the easiest and fastest method that will not require much effort on your part. For more aroma, you can add a little vanilla, cloves or cinnamon to the bowl with jam and you can achieve a completely new, unique aroma.

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

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

Place the plums in a colander and rinse under running water.

Remove the seeds and place in a convenient container.

Wash the apples, peel and remove the seeds.

It is best to cut the apples into slices, but you can also cut them into thin slices.

Try to choose a container where all the fruit will fit freely and it will be convenient for you to make jam. Add a glass of water to the apples and plums and heat over medium heat. Cover the pan with a lid to steam thoroughly. After this, you can add sugar to the plum and apple jam and mix well.

Cook the jam until it is ready - the fruit should be transparent.

Immediately place hot into jars and seal.

Important: do not forget to turn the jars upside down; it is not necessary to wrap them up.

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

It stores well and retains its unusual aroma. Bon appetit!

Ingredients for making plum jam with cinnamon:

• Plum – 1 kg
• Sugar – 0.9 kg
• Ground cinnamon – 10 gr.

Almost every housewife knows how to make plum jam for the winter. But how can you make this delicacy even tastier and more unusual? Try to refine the plums with a spoon of another ground cinnamon.

This recipe turns out incredibly tasty and aromatic. Tasty pieces of plum in honey syrup with noble oriental notes will definitely come in handy on cold winter evenings - they will warm you up and delight you.

For plum jam with cinnamon, fruits with dense, fleshy pulp, such as the Goryanka or Renklod variety, are suitable. Then the slices will remain intact during cooking.

Ground cinnamon can be replaced with cinnamon sticks, which should be removed before sealing the jars with lids.

Method for making plum jam with cinnamon:

1. Carefully sort through dense, ripe plums and remove spoiled fruits. This point is very important, since just one spoiled plum can worsen the taste of future jam. Rinse thoroughly under running water. Dry. Using a knife, remove the pits from the plums.

2. Place the plums in the container in which we plan to cook our jam. Add sugar and put in the refrigerator for 4-6 hours so that the fruits release their juice.

3. After the allotted time has passed, when the liquid has completely separated from the fruit, place the pan on low heat and cook for 15 minutes after the jam boils. It is enough to stir the dish once with a wooden spoon. This must be done very carefully so as not to crush the fruits!

4. Remove the jam from the stove, cool and leave in a cool place for 6 hours.

5. When the jam has stood, each piece of plum has been saturated with sugar syrup, you should proceed to the next stage of cooking. Add cinnamon to the pan with the sweet treat and place on low heat for another 20 minutes. This time the jam should be cooked with the lid closed so that the oriental aroma does not evaporate.

6. Fill sterile jars with the finished boiling jam and close the lids tightly. Leave the jam under a warm blanket until the dessert has cooled completely.

This plum beauty was born at my dacha this season. The plum harvest, although late - in September, is very sweet and fleshy. I don’t even want to pick them anymore, but the fruits never run out. What we haven't prepared from plums.

Plum is an ideal ingredient for making desserts: preserves, marmalade and marmalade. Jam is the most popular and beloved boiled sweet by housewives, made from berries with sugar by cooking and stirring. I’ll tell you what a delicious and aromatic plum jam with cinnamon I wanted to make at the end of the summer season.

I take plums and sugar. A little water, because I will cook the jam in sugar syrup.

I'm sorting out the berries. I wash it and dry it on a towel. I cut it into two halves. I remove the bone.

I remove the peel. My plum is soft. The pulp turned out to be not entirely aesthetically pleasing. The halves turned into puree from plum slices, but this will not interfere with preparing a tasty, sweet and aromatic treat for tea.

Separately, I boiled 1 glass of water in a saucepan. I mixed sugar in it. Bring the syrup to a boil. I poured boiling syrup over the plum. I mixed everything. I put the pan on low heat on the stove.

Cook the jam while stirring for about 30 minutes, skimming off the foam. I leave it until it cools completely.

I add cinnamon. I stir.

Cook for another 5 minutes over low heat.

I pour it hot into steamed jars. I close the lids. The jam should sit: thicken and darken.

I store plum jam with cinnamon prepared for the winter in a cool, dark place.

How to make plum jam for the winter? If you have previously prepared this sweet preparation exclusively according to the classic recipe, then be sure to read our article. From it you will learn how to properly cook plum jam with the addition of pears, lemons, oranges and even cocoa.

Plums are an unpretentious fruit crop, so in every good housewife’s home you can find a delicacy made from these delicate fruits.

You can make delicious jam from fruits of any variety, as long as they are not rotten and have no obvious damage.

Properly cooked plum jam will have a delicate consistency, moderate sweetness and a very pleasant aroma.

And since plum goes well with almost all summer fruits, and even with some spices, this will allow you to prepare quite a few different types of this delicious delicacy.

Seedless plum jam recipe

Seedless plum jam

If in the future you plan to use plum jam to make open pies and buns, then be sure to remove the seeds from all the fruits before starting cooking.

This can be done quite simply. To do this, take a knife with a thin blade, carefully cut the plum in a circle and try to twist the slices slightly.

If after this action the bone still remains in its place, then take an ordinary pencil and lightly pry the core of the fruit with it.

As a result, you should get two almost identical, and most importantly, undamaged slices. If you are satisfied with their size, immediately place them in an enamel container.

Ingredients:

• Plums-2 kg
• Sugar - 2 kg
• Purified water - 350 ml

Preparation:

1. Wash the fruits thoroughly with water, remove the seeds and place in a large saucepan.
2. Place another pan on the stove, pour in water and add all the sugar
3. Adjust the heat to minimum, and constantly stirring this whole mass, boil a clear syrup
4. Pour the resulting syrup over the slices and let them release the juice for 2-3 hours.
5. Then return the basin to the stove, bring the jam to a boil and boil it for literally 2-3 minutes
6. Turn off the heat and place the bowl of fruit in a cool, dark place
7. After 8 hours, return it to the stove and bring to a boil again
8. Repeat this manipulation one more time
9. For the fourth time, boil the jam again, reduce the heat and cook until thickened for 20-30 minutes.
10. If you don’t want your winter preparation to turn into porridge, then make sure that the syrup in which the fruit is boiled is only slightly bubbling
11. Place the finished delicacy in glass jars and seal tightly with lids.

How to make plum jam with pits?

Plum jam with pits

Sometimes, no matter how hard the housewife tries, it is not possible to remove the pit from a plum without damaging the pulp. This may be due to the very small size of the fruits or the fact that they are not yet fully ripe. In this case, there is nothing left to do but prepare a sweet treat with a bone.

If you also have similar problems, then don’t be too upset. After all, if you are lucky and you use a not very sour plum to prepare the delicacy, then the presence of a seed inside will make the jam even more interesting and aromatic.

Components of a sweet winter preparation:

• Plums-5 kg
• Sugar-4 kg
• Water-800 ml

Preparation:

1. To begin, sort out the fruits, set aside the rotten and heavily crushed ones.
2. Rinse firm fruits under running water and remove stems.
3. Next, put a pot of water on the stove and bring it to a boil.
4. Take a colander and drop the plums into boiling water in small portions, just for a couple of seconds.
5. After blanching, immediately cool them in cold water.
6. We prick the cooled plums with a wooden skewer and put the container in which we will cook them.
7. Make syrup from water and sugar and pour it over plum fruits.
8. After about 2 hours, put the sweet preparation on the stove and cook it over low heat for 10 minutes
9. Then turn off the stove and leave the fruits to cool
10. After about 4-5 hours, turn on the stove again and cook the jam for another 10 minutes
11. After this, turn off the heat completely and wait until the mass cools down.
12. The third time we boil the mass for 20 minutes and immediately put it in sterile jars

Plum jam in a slow cooker

Winter delicacy prepared in a slow cooker

Jam prepared in a slow cooker turns out no worse than a product cooked on a gas or electric stove.

Therefore, if you have such an assistant in your kitchen, then feel free to use it to prepare a tasty and aromatic plum delicacy.

Products:

• Large plums - 3 kg
• Sugar-10 glasses

1. Remove the pits from the plum fruits and cut them into four equal parts.
2. Place the fruit slices in any bowl and add sugar
3. Mix everything carefully and leave until dark juice appears.
4. Then, transfer all this mass into a multi-cooker and set the extinguishing mode
5. After you see that the syrup has boiled, set the timer for 10 minutes and go about your business
6. After this time, turn off the multicooker from the network and let the mixture cool completely
7. Repeat all previous manipulations 3 more times
8. When you see that the syrup has thickened, put the hot jam into the jars and roll up the lids.

Five-minute plum jam

Five-minute jam made from plum fruits

This recipe will appeal to those housewives who do not like jam and prefer to feed their household with jam, which contains whole transparent fruits. The sweet preparation, cooked in literally five minutes, will delight you with taste, color, and aroma.

Components:

• Plums-6 l
• Sugar-7 l
• Vanilla-1 pod

Recipe:

1. Wash the plum fruits, dry them a little and remove the seeds
2. Cover them with sugar and wait until they release plenty of juice.
3. Place a bowl of fruit on the stove and bring it to a boil
4. When the first bubbles begin to appear, add a pre-cut vanilla pod to them.
5. Boil the fruits for literally 5-7 minutes and immediately place them in sterilized jars
6. Roll up the jam with tin lids and wrap it in a cotton blanket
7. Wait for the plum treat to cool completely and transfer it to the basement

Plum jam with chocolate or cocoa

Plum jam with cocoa

We are accustomed to the fact that jam consists only of sugar and some type of fruit, so a delicacy that, in addition to these products, also contains cocoa causes us a slight surprise.

In fact, high-quality cocoa goes very well with plums. It adds a more interesting flavor to the finished product, making it an ideal breakfast dish.

Components:

• Plums (possibly overripe) -2 kg
• Sugar-1 kg
• Cocoa-300 g
• Cognac-3 tsp

Preparation:

1. Wash, dry and remove pits from plum fruits
2. Blanch them in boiling water and grind them in a meat grinder into a homogeneous mass.
3. Place it in a pan with a non-stick bottom and pour in almost all the sugar.
4. Mix the rest with cocoa and set aside for a while.
5. Cook the jam for 20 minutes and then add cocoa to it
6. Mix everything thoroughly, turn off the heat and cook the delicacy for another 20 minutes.
7. Place hot jam in glass containers and close with vacuum lids
8. After cooling, move the sweet preparation to the cellar or basement

Plum jam with nuts

Plum confiture with nuts

Walnuts can help you diversify the taste of plum jam. This component will make the finished product more satisfying and give it a barely noticeable tartness. The aroma of plum and nut delicacy will fill long winter evenings with the taste and smell of summer.

Ingredients:

• Plums-2.5 kg
• Granulated sugar-2.5 kg
• Shelled walnuts - 500 g
• Water-2 glasses

Recipe:

1. Wash the plums under running water, place them in a colander and let the excess liquid escape
2. Carefully cut the fruit along its characteristic line and remove the pit
3. Peel the hard shells of the nuts and divide their kernels into four parts
4. Make clear syrup from water and sugar
5. Place a piece of nut into each plum and place it all in an enamel pan
6. Pour the freshly boiled syrup over the prepared fruits and bring the whole mass to a low boil
7. Skim off the foam and immediately turn off the heat
8. After the jam has cooled completely, heat it again and boil for 5 minutes
9. We do this 2-3 more times (the thicker you want the jam, the more times you will have to boil it)
10. Place the hot jam into sterilized jars and cover them with tin lids.

Plum jam with orange

Plum and orange jam

If you add orange to plums, you will get not only a tasty and aromatic jam, but a healthy product that will help you resist colds.

Ascorbic acid and other beneficial substances found in citrus fruit will make this winter dessert a sweet pill for the flu and runny nose.

Amount of ingredients needed to make jam:

• Orange-400 g
• Plums-1.5 kg
• Sugar-2 kg
• Water-300 ml

Preparation:

1. Scald the orange with boiling water, let it cool slightly, and then cut it into thin slices
2. Transfer them to an enamel container, add some sugar and water and cook for 10-15 minutes.
3. Clean the plums from debris and seeds, add the remaining sugar and let the juice flow
4. Combine all ingredients in one pan and boil them over low heat for 15 minutes
5. After the jam has cooled completely, bring it to a boil again and cook for 20 minutes.
6. Place the aromatic mixture into glass jars and seal them with lids.

Recipe for yellow overripe plum jam

Most often, yellow plums have a rather delicate structure and very soft pulp. This feature does not give housewives the opportunity to make jam from it, in which transparent pieces of fruit float.

And if you missed the right moment and the plum fruits in your garden are completely overripe, then you have no choice but to prepare a sweet preparation from them, somewhat reminiscent of apple jam.

Products:

• Yellow plums - 4.7 kg
• Sugar-3 kg
• Pectin-3 sachets

Preparation:

1. Put water on the stove, bring it to a boil and put plums in it
2. Literally after a minute, drain the water and begin to grind the plums through a sieve
3. After removing all the seeds and skins, transfer the resulting fruit mass into a saucepan and start heating it
4. When the mass begins to boil, add pectin and sugar to it and mix everything thoroughly
5. Cook the aromatic jam for 15 minutes and put it in a glass container

Frozen plum jam recipe

Frozen fruit jam

Frozen plums, just like fresh ones, can be used to make delicious jam.

Therefore, if you have a desire, then you can easily freeze them and prepare a sweet treat in the winter, when you need it.

The only thing you should take into account is that you need to freeze the fruits already prepared. Therefore, before putting fruits in the freezer, be sure to wash them, dry them and remove the seeds.

Components:

• Frozen plums - 1.7 kg
• Sugar-1 kg

Recipe:

1. Defrost plum fruits and put them in a blender
2. If you want to get rid of the skin, then grind the mixture through a fine sieve.
3. Mix the fruit mixture with sugar and put on fire
4. Bring the jam to a boil, reduce the temperature and simmer until slightly dissolved.
5. Place the prepared jam into small jars and seal them with lids.
6. This product is best stored in the refrigerator.

Pear and plum jam

Plum and pear jam

Although these two fruits are very different in consistency, if you cook them correctly, the jam they make will be divine. But when preparing such a delicacy, keep in mind that pears need more time to prepare, so you need to start preparing the winter dessert using them.

Ingredients:

• Plums-2.4 kg
• Pears-1.2
• Sugar-1.5 kg
• Lemon zest-10 g

Cooking rules:

1. Remove the pits from the plums, place them in an enamel pan, add a kilogram of sugar and set to let out the juice.
2. Peel the pears, remove the hard core and cut it into small slices
3. Pour a glass of water over the pear, add the remaining sugar and simmer for 15 minutes over low heat.
4. When you see that the pear has softened, combine it with plum slices and lemon zest
5. Boil the jam for another 15 minutes and place it in a sterilized container

Plum jam with gelatin

Plum fruits in gelatin

If you don’t like to spend a lot of time in the kitchen, but still want your plum jam to have a fairly thick consistency, then add gelatin to it as a thickener.

The taste of this winter dessert will be very surprising, because due to the fact that the fruit will practically not be boiled, it will retain the taste and smell of fresh summer fruits.

Components:

• Sugar-3 cups
• Plums-2 kg
• Gelatin-60 g

Preparation:

1. Remove the pits from the plums and place them in the pan in which they will be cooked.
2. Mix sugar with gelatin and sprinkle crushed fruits with this mixture
3. Let the sweet preparation let out its juice
4. After about 5-6 hours you can turn on the stove and bring the jam to a boil
5. You cannot boil such sweetness, so as soon as you see the first bubbles, immediately turn off the heat
6. Place the jam in jars, roll up the lids and wrap it in a warm blanket for further sterilization.

Clear plum jam in slices

Clear plum jam

If you want to prepare such a delicacy, you will have to be patient. After all, in order to get such plum jam you will have to tinker with it for at least two days.

Products:

• Medium size plums - 3.5 kg
• Sugar-2.8 kg
• Vanillin-2 g

Preparation:

1. Prepare the fruit as described in previous recipes.
2. Cover them with sugar and wait for them to release juice.
3. Drain the aromatic liquid and make syrup from it
4. Pour it over the crushed fruit and leave it in this position for 12 hours.
5. Repeat this procedure 2 more times
6. For the last time, in addition to the syrup, add vanillin to the chopped fruit and boil for 10-15 minutes.
7. After this, all you have to do is put the fruit slices into jars, fill them with clear syrup and close with vacuum lids

Plum jam with cinnamon

Plum jam with cinnamon

Plum jam prepared with the addition of cinnamon has a truly memorable aroma. And if, after cooking, this dish retains its slightly runny consistency, then you can use it as the main ingredient for preparing sauces that are served with meat.

Components:

• Plums-2 kg
• Sugar-1.3 kg
• Cinnamon 0.5 teaspoon
• Wine vinegar - 1 tbsp. l

Cooking method:

1. Remove the seeds from the fruits and grind them in a meat grinder
2. Add sugar to the fruit puree and let it sit for a couple of hours.
3. Add cinnamon, wine vinegar and simmer over low heat for 10 minutes.
4. Let the jam cool completely and then bring it back to a boil.
5. After cooling again, return the plum lie to the stove and boil it for 20 minutes
6. Wait for it to boil, put it in a glass container and close it with airtight lids

Plum jam with lemon and ginger

If you want to make original plum jam, then add fresh ginger and lemon to it. Lemon will help gently balance sweetness and acidity, while ginger will warm the body from the inside.

Products:

• Plums-1 kg
• Ginger-100g
• Lemon-200g
• Sugar-1.5 kg

Preparation:

1. Scald the lemon with boiling water, cut into slices and cover with sugar
2. Peel the ginger, cut it into thin slices and also add sugar
3. We do the same manipulations with plums.
4. When all the ingredients have released their juice, you can start making jam.
5. First, boil the ginger for a few minutes and then add lemons to it.
6. Cook this mixture for 10 minutes and add plum fruits to it.
7. Continue cooking the jam for another 15 minutes, and then turn off the stove
8. We wait until the mass has cooled completely and begin to simmer it again
9. In about 20 minutes the jam will be ready and all you have to do is put it into jars

Calorie content of plum jam

• Some people consider jam to be almost a diet food. In principle, they are right in some ways, but no matter how healthy plums are, we must not forget that in order for them to retain their color and taste, they are prepared with the addition of a large amount of sugar

• It is this component that significantly increases the calorie content of plum jam, transferring it to the category of products that should be consumed in moderation. Therefore, if you plan to eat a couple of spoons of this delicacy for breakfast or lunch, be sure to take into account that 100 g of this product contains almost 290 calories

Video: Plum jam

Juicy, delicious plum slices in amber sugar syrup, fragrant with oriental notes of cinnamon - could anything be tastier?

This amazing recipe for plum jam with cinnamon is sure to please both big and small lovers of sweets and desserts. Don’t hesitate for a second and prepare this unforgettable tasting jam. You will be surprised how ordinary spices can transform a banal dish, making it so rich and unusual!

Ingredients for making jam:

• plum – 1 kg;
• granulated sugar – 1 kg;
• ground cinnamon – 1 teaspoon.

Stages of making jam

1. For the winter preparation of such jam, we take only the ripest plum, without flaws or any damage. Rinse in cool running water, dry with a paper towel and cut in half, removing the pit and stem.

2. Sprinkle the prepared plum halves with the required amount of granulated sugar according to the recipe.

3. Leave the plum in sugar in a cold place for 4 hours so that the fruit releases juice.

4. Time has done its job. Now let's start cooking the winter dessert.

5. We will cook the jam over low heat in two batches. The first time we keep it on the stove for 15 minutes, after which we cool it at room temperature and put it in the refrigerator for 12 hours.

6. Add cinnamon powder to the cooled plum jam.

7. Put the jam on the stove a second time and cook over low heat for 20 minutes. To avoid damaging the fruit too much, stir gently from time to time.

8. When the syrup thickens, it’s time to pour the hot jam into previously prepared sterilized glass containers and close tightly with metal lids. This wonderful dessert is perfectly stored at room temperature until the next plum season.