Jam is one way of harvesting fruits or berries. In this article, we will share with you how to properly cook the home plum jam for the winter, so that it turns out delicious, rich and dense.
Apple-plum jam recipe
Ingredients:
- white sugar - 995 g;
- plum blue - 620 g;
- apples - 610 g.
Preparation
Plum well rinsed, dried on a towel, cleaned of seeds and we blend the blender into a homogeneous mass. Apples are processed, rinsed and cut into thin slices. We combine the berry mass with the fruit, mix it and heat it until it boils over low heat. Next, pour the necessary amount of sugar, stir and leave on the stove for 10 minutes. Then, carefully remove the dishes, cool and re-boil the delicacy. Repeat this procedure several times, and then ready hot jam is packaged in pre-prepared heated dry jars, tightly sealed, turned upside down, wrapped and left in this condition until completely cooled. We store plum jam in a dry place and serve it to fritters , pancakes or we use as a filling for baking pies.
A simple recipe for plum jam at home
Ingredients:
- plum blue - 990 g;
- water - 105 ml;
- sugar - 830 g.
Preparation
We drain the plums, remove the bones and boil the fruits until soft, adding a little filtered water. Next, grind the plum mass through a strainer or whisk with a blender, after removing the skin. Next, pour sugar, mix and cook jam until ready, stirring. Hot delicacy is laid out on warm jars, covered with mauve from above and leave at room temperature for 2 days. After, roll up the lids and put the jam in the cellar for storage.
Recipe for plum jam with apricots at home
Ingredients:
- Apricots ripe - 540 g;
- garden plum - 520 g;
- sugar - 615 g.
Preparation
For the preparation of jam on this recipe, from the sink and apricot we take out the bones carefully and put the fruit in a saucepan. We steal the contents in a water bath until soft, and then we rub with a blender, after removing the skin. We boil the mass in half, pour sugar, mix and weigh jam on the weakest fire until ready. Ready-made delicacy is packed on dry small jars, close with lids and cool, turning upside down. This jam has a pleasant taste and a rich flavor.
Plum jam in the multivark
Ingredients:
- garden plum - 995 g;
- pectin - 1 sachet;
- sugar - 980 g.
Preparation
Plum we sort out, throwing out the spoiled fruits, rinsing, breaking gently in half and taking out the bones. Then put the lobes into a colander, rinse with cold water and leave to drain for half an hour. After that, we send the prepared fruit to the bowl of the multivark and fall asleep with dry pectin. Stir, close the device with a lid, select the program "Soup" and mark exactly 5 minutes, stirring. As soon as the plums let out a little juice, add the necessary amount of sugar, stir with a wooden spoon and continue to cook the delicacy in the same regime for another 5-7 minutes.
Without losing time, we sterilize glass jars and lids. Ready jam completely cool, whisk blender until smooth and lay out a thick plum jam on jars. We roll the blank with lids and put it away for storage in the cellar for the winter. Before serving, put it in a bowl or use it when baking pies.