This jam will become an ideal bakery filling , which will not excessively moisten the dough, promoting its uniform baking. Below we will talk about the variations of recipes for the preparation of plum jam.
Plums are one of the most common bases for cooking jam. Unlike jam, in the preparation of jam it is permissible to use deformed, damaged or overripe fruit, somehow they still pass a good sterilization during prolonged digestion.
To get a thick plum jam, plums better combine with other fruits, such as apples or pears, containing a lot of pectin.
Cooking is best done in enameled dishes of large diameter, so the moisture will have time to evaporate evenly and intensively. Do not forget that the fruit should be mixed frequently to avoid sticking to the surface. The jam is considered ready when the fruit mass managed to boil almost twice, and when carrying a spatula along the bottom of the dishes, the trace from it is tightened smoothly and evenly.
Recipe for plum jam at home
Ingredients:
- plums - 3,4 kg;
- sugar - 2.3 kg;
- water 230 ml.
Preparation
Prepare a simple sugar syrup by dissolving all the sugar in a glass of water. Put the peeled plums in sugar syrup and cook until soft. Next, we rub the softened plums with a blender or meat grinder. We return the plum mass to the fire and continue to boil it for at least 2 more hours. During this time, the mixture boiled at least twice and thickens, holding one piece.
Of course, the intensity with which the plum puree will be gelled depends on which type of sink you use and at what time they were taken off the branch. Sweet and overripe plums are boiled in jam much less readily than sour and greenish.
Apple-plum jam - recipe
Boil plums separately to the consistency of jam for a long time and not easy, but if you mix them with apples that boil much more readily, then you get an excellent product, preparing much faster.
The recipe is simple and you do not even have to remember the exact amount of ingredients. Keep in mind a proportion of 1: 1: 1: 1, that is, one part of the sink is a part of apples, a piece of sugar and one glass of water.
Before you can cook plum jam for the winter, plums and apples should be cleaned of seeds. Apples are best cut into arbitrary pieces smaller, and plums can be left half. The mixture is cooked until soft in water, then it is scraped, sugar is poured (it is possible to make a plum jam without sugar, if the fruit is so sweet) and cook for at least one and a half hours.
Plum jam in the multivariate - recipe
Since the multivark is ideally suited for long cooking at low temperatures, it is also suitable for boiling fruit pulp, which will take much less time. Speeding up the gelling process will help pectin and equal fruit with the amount of sugar.
Ingredients:
- plums - 1,1 kg;
- sugar - 1 kg;
- pectin - 1 sachet.
Preparation
Place the halves of the plums in the bowl of the multivarker, set the "Quenching" mode and cook everything for 15 minutes with the valve closed. Then open the valve, and wipe the plums through a sieve. The resulting mashed potatoes are returned back to the multivariate bowl, pour in the sugar and continue cooking on the same "Stewing" for 15 minutes. If you do not know how to thicken plum jam, then just pour pectin bags to it, mix and wait for a minute, until the mass noticeably thickens.