Having prepared a jam from a plum-free plum for the winter, you will provide yourself with a magnificent dessert for tea or an ideal pie filling. The delicacy always succeeds in flavoring, dense in texture and harmonious to taste, which, if desired, can be varied by using the proven ideas of experienced culinary experts.
How to cook jam from a plum for the winter?
Prepared jam from plums without pits is elementary and does not require special culinary skills. A few simple recommendations that you need to adhere to in the process of implementing recipes will help to cook a delicacy correctly and delicious.
- Preparation of jam from the sinks begins with the preparation of the base product. They select quality fruits, wash them, dry them.
- Each berry is divided by hand or with a knife into halves and the bone is removed.
- To obtain a homogeneous texture of goodies, the prepared plum mass can be preliminarily passed through a meat grinder or comminuted in another convenient way.
- The resulting puree or halves are supplemented with sugar and, if provided by the recipe, other fruits and other additives, give a little stand up, after which time the technology-determined time is cooked.
- Ready jam from plums without pits is sealed for winter in sterile cans, which turn upside down and are insulated until completely cooled.
Plum jam at home - a simple recipe
The simplest, time-tested and the most accessible way to get the right kind of texture delicacy is to cook jam from the sink through a meat grinder. The use of ripe and fragrant fruits will provide an ideal taste of sweets, which, thanks to the sourness contained in the fruit, will be balanced and harmonious.
Ingredients:
- plums - 1,5 kg;
- granulated sugar - 1,5 kg.
Preparation
- Washed and dried plums relieve bones.
- Twist the resulting plum base through a meat grinder.
- Combine the resulting puree with sugar in an enameled container, mix.
- After 15 minutes, place the vessel on the stove and cook the contents, stirring, for 45 minutes.
- Rolled jam from plums without pits for the winter in the sterilized jars, warmly wrapped until completely cooled.
Plum of plums and apples for the winter
No less tasty and full-bodied apple-plum jam is obtained. The proportions of the basic components can be changed at their discretion, receiving each time a new, but always excellent, result. It is also possible to vary the amount of sugar, choosing the ideal balance of acid and sweets in the billet.
Ingredients:
- plums - 1 kg;
- apples - 700 g;
- granulated sugar - 800 g.
Preparation
- Plums wash, get rid of pits.
- Purified from the peel washed apples, cut them into slices, while removing the core with the seeds.
- Mix the plum and apple mass and leave for an hour.
- Have a fruit sweet mass on the stove, boil for 15 minutes, stirring.
- Punch the contents of the container with a submerged blender, after which they boil for another 30 minutes.
- Seal jam from plums without pits and apples for the winter with boiled lids in sterile jars, wrap.
Jam from yellow plums for the winter
Delicacy prepared according to the following recipe, will please not only excellent taste qualities and an incredible fragrance. In this case, yellow plums are used as a base component, which will allow you to enjoy the bright sunlight of ready-made sweets. To reduce the cooking time by half without compromising the density of the billet, you can add a package of gelling agent for jam.
Ingredients:
- plums - 1 kg;
- granulated sugar - 700 g.
Preparation
- From the plums remove the bones, if desired, the pulp is ground and mixed with sugar.
- Have a container on the stove and cook in moderate heat, stirring, 1 hour.
- Cap the jam from the yellow plums in sterile vessels, wrap them.
Pear-plum jam
Unique in the characteristics will be plum jam, if welded with the addition of pears. The latter will give the delicacy a special flavor, new flavoring, incomparable, notes. If you want to feel the use of sweet fruit slices, you can drain plums and pears or one of the components left in pieces, not crushing them in a meat grinder.
Ingredients:
- plums - 1 kg;
- pears - 1 kg;
- granulated sugar - 1,8 kg.
Preparation
- The prepared pear and plum pulp is ground with a meat grinder.
- Mix the mass with sugar and boil with a quiet boil, stirring, 45 minutes.
- Roll the delicacy in jars, warm them to cool.
Chocolate jam from plums
The implementation of bold culinary solutions in practice often leads to the emergence of new unusual recipes, which immediately become popular and have a genuine success among a wide audience of consumers. One of these successful experiments was plum jam, cooked with the addition of cocoa .
Ingredients:
- plums - 1 kg;
- cocoa - 3-5 tbsp. spoons;
- granulated sugar - 1 kg.
Preparation
- Bottles are removed from the plums, and the pulp is passed through a meat grinder.
- Cocoa is mixed with sugar, then pour the mixture into a plum mass, stir.
- Cook jam from the sink with cocoa 45 minutes.
- Prepack a treat on sterile containers, cork.
Jam from plums without sugar
Plum of plum for the winter can be cooked and without the addition of granulated sugar. Such a procurement will save money and is suitable for inclusion in the diabetics menu. To implement the idea, it is important to use sweet varieties of plums, which must also be exceptionally ripe and soft. For storage at room conditions, the filled cans need to be sterilized for 15 minutes.
Ingredients:
- plums - 2 kg;
- water - 1.5 cups.
Preparation
- Plums are rid of stones, pour water.
- Place the container on the stove and boil the contents, stirring, until the volume is reduced by half.
- Lay out the jam on sterile jars, sealed, wrapped until cooled, and then stored in the cold.
How to cook jam from a plum pie?
Not every harvested plum jam is suitable for baking in the winter . Liquid versions for the implementation of such a venture are unsuitable, because they do not always keep in shape and simply spread. This recipe will help to stock up on the correct texture of the base, which will become an ideal filling in pies.
Ingredients:
- plums - 1 kg;
- granulated sugar - 0,5-1 kg.
Preparation
- Plums are rid of stones, put in a pan, on the bottom of which they pour very little water.
- Stir the mass with stirring for 30 minutes, after which it is wiped through a sieve.
- Mix the resulting homogeneous mashed potatoes with sugar and boil, often stirring, 45 minutes.
- Seal thick jam from plums in clean, dry, sterilized cans, insulated until cooling.
Plum jam in the oven
Plum jam is a recipe that can be made in the oven. Such a method of making sweets eliminates the need for frequent stirring of berry mass, which at the same time is effectively evaporated to the desired density. Ready-made delicacy gets the taste of prunes and turns out incredibly tasty.
Ingredients:
- plums - 1 kg;
- water 50 ml;
- granulated sugar - 500-700 g.
Preparation
- Select quality plum fruits, rinse them and allow to dry.
- In a suitable container, pour water and spread pitted and chopped finely plum.
- Bone is not thrown away, but placed in a gauze or fabric white pouch.
- The plum mass is evaporated at 150 degrees for 3 hours.
- Add sugar, a bag of seeds and cook a delicacy for another hour, stirring occasionally.
- A pouch with ossicles is removed and discarded, and jam is sealed in sterilized dry jars.
Jam from plums in a multivark
Delicious, thick and rich is the cooked plum jam in the multivark . You can not survive in this case, that the treat will be burned in the process of heat treatment. The device ensures a uniform heating of the plum mass without the addition of water, its qualitative boiling and the purchase of the desired texture.
Ingredients:
- plums - 1 kg;
- granulated sugar - 1 kg.
Preparation
- Plums are washed, dried.
- Fruits are divided into halves, placed in the bowl of the appliance, cooked on "Stewing" for 15 minutes.
- Rub the softened fruits through a sieve, the mashed potatoes are returned together with the juices into the multicastry.
- Add sugar and weigh for another 15 minutes with the valve open.
- Cap the jam from the plums without pits for the winter with sterilized lids, turn the bottom up and heat them up until they cool down completely.