A good housewife always has a lot of interesting recipes in stock. And therefore, we will tell you about not quite ordinary ways how to cook plum jam for the winter.
Jam from the mirabelle
Mirabel is a small plum, round, with green, yellow, pink, red and burgundy peel. One sapling brings up to 5 buckets of berry, from which you can cook just amazing jam.
Ingredients:
- mirabel yellow or green - 5 kg;
- a red or maroon mirbel - 3 kg;
- Sugar white sand domestic - 3-4 kg;
- oranges (small, spherical) - 2 pcs .;
- cinnamon - 1 stick;
- mint - 1 small bunch.
Preparation
Let's start with water procedures - thoroughly wash the mirabelle, put a big bowl or enamel basin on the fire, pour into it about one and a half liters of filtered water and start cooking our mirabel in portions. 1 serving is as much as it can fit in the water. Each batch is cooked a quarter of an hour, then moved to a colander and wipe it. Bones and skins are transferred to a saucepan, and we send the plum puree to the cauldron. When all the sink is wiped, pour our remains of 1 liter of water and cook for about 5 minutes, then filter. Bone and peel can now be discarded, and in the broth dissolve sugar. The syrup is cooked with mint, cinnamon and orange peel, taken from 2 fruits (previously carefully washed with warm water). Filter the syrup and pour into the plum puree. To get a thick plum jam, boil our mashed potatoes on low heat for about 3-4 hours, stirring. We transfer it to sterilized jars and roll them up.
Fruit jelly
Something between jam and marmalade can be prepared from sweet and sour plum sort "Hungarian".
Ingredients:
- very ripe plum - 5 kg;
- sand sugar domestic white - 4 kg;
- Instant gelatin - 60 g.
Preparation
Such a plum jam like all sweet tooth. It perfectly holds the shape, it can be cut with slices and not only cook sandwiches, but also decorate desserts. Select plum soft, slightly overripe, but without damage. So, wash our plums, cut them in half and remove the bones. If the peel is separated from the pulp, remove it, if not - not scary. Melem plum in a meat grinder or we rub with a blender, after which we rub through a sieve. Our task is to get a homogeneous puree. In it we pour sugar and put it on the fire in the cauldron. It is better to cook plum jam in the cauldron, so it is less likely that it will start burning or pestering. Nevertheless, it is necessary to hinder it quite often. Brewed jam after boiling until until the foam ceases to appear, that is about an hour. Turn off our jam, put gelatin in it and mix well to make sure that it dissolves. You can dissolve gelatin in a small amount of water, strain and mix with jam, immediately after that turn it off and roll up the plum jam for the winter, using sterilized jars.
Of prunes
When prunes ripen (the very end of summer or the beginning of autumn), apples are on sale, which means that you can cook apple-plum jam.
Ingredients:
- sweet red apples not large - 2 kg;
- prunes ripe - 2 kg;
- sugar white sand of domestic production - 2 kg;
- cinnamon - 2 sticks.
Preparation
It is very easy to prepare such an apple-plum jam in a multivark. All fruits, of course, well washed, let the water drain. We clean apples from seed boxes, we remove pits from drains. We cut into pieces. We lay them in layers, pouring sugar. In the "Quenching" mode, we prepare the primary billet for about half an hour, then wipe the mass through a sieve to separate the peel, which by that time had given away all the useful substances, and above all pectin. Return the rubbed mass into the bowl and add the cinnamon. Stew another 20 minutes, take out cinnamon and roll.
Thus, it is possible to weld plum jam at home, choosing a simple recipe or a variant more complicated and more interesting.