Plum jam is an aromatic delicacy for the winter. Proven and original recipes for plum jam for the winter

Plum jam is an aromatic delicacy for the winter. Proven and original recipes for plum jam for the winter

Plums contain vitamins and trace elements necessary for our body. Plum has a laxative agent. Its use is indicated for people suffering from hypertension, atherosclerosis, diabetes, as well as in diseases of the kidneys and liver.

Plum jam for the winter - the basic principles of cooking

Prepare jam from plums of any varieties. The main thing is that the fruits do not have damage and are not infected with pests.

Plums are thoroughly washed and tails removed. Cook plums, both whole and cut them in half.

Before cooking jam from whole large plums, they are punctured in several places with a wooden skewer. Thus, the plums will not burst during cooking and better soaked in sugar syrup.

Small plums are pre-blanched in boiling water so that they do not lose their shape during the cooking process.

Boiled plum jam with pits or remove them by cutting the fruit in half.

Prepared plums spread in the pelvis, covered with sugar and left to let the juice. Then jam is prepared according to the recipe.

You can make jam in the classic way, using only plum and sugar. Get tasty, fragrant jam. But if you add nuts, berries, chocolate or cocoa, you get a real masterpiece of culinary art.

Recipe 1. Classic plum jam


  • pure water - 115 ml;
  • sugar and plums - by 1100.

Method of preparation

1. Immature plums wash thoroughly. Break the fruit in half and remove the bones. Put the prepared plums in the enamel basin.

2. Put sugar in a pan with a non-stick coating. Pour in water, mix, place the pot on a low fire and dissolve the sugar, stirring continuously.

3. Pour the prepared syrup with the obtained syrup. Leave for two hours for the fruit to provide enough juice. Put the basin with the plums on the fire and bring it to the boil. Boil a couple of minutes. 4. Remove from heat and leave for nine hours to soak. Then again send the pelvis to the fire, and boil after boiling for about three minutes. Repeat the procedure two more times. Between boiling the jam completely cool.

5. Last time, put the jam on a low heat and cook until thick, avoiding intense boiling. Prepack jam on a clean, sterile glass container and hermetically roll up. Keep the jam in the pantry or cellar.

Recipe 2. Plum jam with bone


  • 1200 g of sugar;
  • one and a half glasses of pure water;
  • kilogram of plums.

Method of preparation

1. For such a jam is better to take a small plum. We sort out the fruits, remove the tails and wash them under running water.

2. Put the plums in a colander in small batches, put them in boiling water and blanch for about three minutes. Then quickly cooled under running cold water.

3. In several places we pin plums with a wooden skewer.

4. In the bowl, in which we will prepare the jam, pour sugar and pour water. Put it on fire and boil the syrup, stirring constantly, until the sugar has dissolved.

5. Dip the plums in the syrup and leave to soak for five hours. If the plums are small, you can immediately start cooking.

6. Put the basin with the plums on the stove and cook for about 20 minutes, making sure that the contents do not boil much. Remove the foam. Then leave the jam for eight hours alone.

7. Put the basin on the stove again, bring to a boil and cook for 20 minutes. Completely cool for eight hours.

8. Put the basin with the plums on the fire and cook until ready with a moderate boil. Cool it down in the pelvis. Then we shift the jam into clean, sterile jars. Cover with tracing paper or parchment and ship to a cool place for storage.

Recipe 3. Jam of plums for the winter in a multi-cooker with ginger


  • 50 ml of pure water;
  • sugar - 750 g;
  • ginger root - 9 g;
  • 900 g of ripe plums.

Method of preparation

1. Pick the plums, removing the damaged and immature fruits, wash and place on a towel so that they dry.

2. Break each plum in half and remove the bone.

3. Place the halves of the plums in the multicooker bowl. Pour in water and activate the “Hot” mode for seven minutes. Cook the plums with the lid on.

4. Transfer the soft plums and juice to the bowl. Grind everything with an immersion blender to a puree state. If there is no blender, grind everything through a sieve.

5. Peel ginger root, chop on the finest grater and add to the mashed plums. Add sugar and mix. Activate the “Steaming” mode and cook for 25 minutes by closing the lid.

6. As soon as the mass boils, remove the foam and cook, without closing the lid and constantly stirring. Pour the hot jam into sterile jars and seal her cork tightly.

Recipe 4. Jam of yellow plums


  • 1 kg 400 g of granulated sugar;
  • two kilograms of plums.

Method of preparation

1. The cooking process takes two days. Wash the plums under the tap, tearing off the tails.

2. Cut the fruit in half and carefully remove the bones. It is better if the plums are slightly unripe, then the slices will remain intact. Put the plums in the bowl and cover the fruit with sugar. Leave overnight so they secrete juice.

3. If the juice is small, you can add some clean water. Put the bowl of fruit on a slow fire.

4. Clean jars to sterilize and dry.

5. As soon as the jam begins to boil, minimize the heat and simmer until tender.

6. Hot pre-packaged jam in cans, hermetically roll them up, turn them over and cool them completely. Store in a cool dark place.

Recipe 5. Plum jam with apples


  • 3 g of citric acid;
  • apples - 1 kg 60 g;
  • 110 ml of pure water;
  • sugar - 1640 ml;
  • 970 g of plums.

Method of preparation

1. Fruits are thoroughly washed. Plums divide in half and remove bones. Apples cut into slices, removing the core.

2. We shift the fruit in a wide bowl. In a separate bowl, mix sugar with hot water and set on low heat. Cook the syrup, stirring constantly, until the sugar has dissolved.

3. Pour the fruit with the syrup. Put the pelvis on the fire and warm up until boiling. We continue to boil, stirring for ten minutes. Remove foam regularly.

4. Remove the pelvis from the heat and cool for five hours. This procedure is repeated three times. At the end of the third cooking add lemon and boil for another five minutes.

5. Fold the hot jam in a sterile glass container and seal hermetically. Jam sent for storage in the basement or pantry.

Recipe 6. Jam from plums with cocoa powder


  • two kg of plums;
  • kilogram of sugar;
  • 10 g vanilla;
  • 100 g cocoa powder.

Method of preparation

1. For jam need elastic, not overripe fruit. Rinse the plums thoroughly under the tap. Put them on a towel and dry. Break the fruit in half and remove the bones.

2. Put the prepared plums in a bowl and pour all 500 g of sugar, mix and leave for a day to let the fruit run the juice.

3. Mix the remaining sugar with vanilla and cocoa. After a day, pour the plums with this mixture, mix and cook, stirring regularly, over low heat for forty minutes.

4. Hot jam packaged in prepared glass containers, hermetically cork it, turn it over and cool completely. Keep the jam in the cellar or pantry.

Recipe 7. Winter jam jam with nuts


  • baking soda - 5 g;
  • vanilla sugar - bag;
  • walnuts - 240 g;
  • granulated sugar and plums - by 980 g;
  • lemon;
  • pure water - 810 ml.

Method of preparation

1. Wash plums thoroughly. Dissolve baking soda in a liter of clean water. Dip the plums in this solution and hold for a couple of minutes. Drain the water and wash the rafts.

2. Insert a skewer into the place of attachment of the stem, press down so that the bone comes out on the other side.

3. Clean the nuts, remove the kernels and cut them in half. Place a piece of walnut into each plum.

4. Mix sugar and water in a wide basin. Send it to the fire and warm, stirring, until the sugar is completely dissolved. Turn off the heat and cool slightly.

5. Put the stuffed plums into the syrup, send it back to the fire and cook, stirring, for a quarter of an hour. In the plum mass squeeze lemon juice. Add vanilla sugar, mix and cook until thick.

6. Remove the pelvis from the heat, cover with a damp towel and leave for two hours. Spread the jam in sterile, dry jars and seal hermetically. Keep the jam in the cellar or pantry.

Recipe 8. Jam from plums without cooking


  • two kilograms of granulated sugar;
  • a kilo of plums.

Method of preparation

1. Sink plums, spoiled, remove. Wash the fruit thoroughly under the tap.

2. Using a pencil, remove the stones from the plums.

3. Grind the prepared plums in a meat grinder in a wide bowl. Add sugar to the plum puree, mix and leave for ten minutes. Stir once more. Sugar should dissolve completely.

4. Spread the jam on dry, sterile jars, cover with plastic covers and store in a refrigerator.

Recipe 9. Plum jam with spices and wine


  • 40 g of almonds;
  • 4 kg 900 g plums;
  • 2 kg 100 g sugar;
  • cinnamon - 4 g;
  • 1 g of cardamom;
  • white wine - 390 ml.

Method of preparation

1. Wash ripe plums thoroughly, cut them in half and peel them. Put the halves of the plums in a wide bowl.

2. Pour the content with sugar and leave for 12 hours to let the juice run. Pour all the wine and season with cinnamon.

3. Grain cardamom rub. Add cardamom to the plum mass. Put the pelvis on a low flame and boil, stirring constantly, until thick.

4. Shortly before the end of the cooking, add the whole almond to the basin. After seven minutes, pack a jam in a small glass container. Roll up hermetically with lids, pre-boiling them, and store them in the cellar.

Winter jam jam - tips and tricks

  • If the plums have a thick skin, flit them for two minutes. After that, immediately place under a stream of cold water. This is done so that they do not burst during the cooking process.
  • Plums with a bone that separates easily from the pulp are best suited for jam.
  • To keep the plums in jam intact, put them in a soda solution for a couple of minutes, then rinse thoroughly.
  • Pierce the plums in several places with a skewer so that they are better soaked in syrup.
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