Plum jam

Fruit and berry jams are one of the most popular preparations for the winter. They retain the flavor of the fruits used to make them, making it even more pronounced. Thick homogeneous texture allows you to spread them on toast, to use as a filling for sweet pastries. They can be supplemented with pancakes, ice cream and other desserts. Plum jam is one of the best choices of this delicacy. Due to the high content of pectin in the drain, it can be cooked without the addition of gelling components. Plum pulp well boiled soft, so that the dessert gets a pleasant texture even without the use of kitchen appliances. You can make jam for the winter from plums of any kind.

Cooking Features

Knowing a few moments will allow you to make delicious plum jam, even for a hostess with no culinary experience.

• To make jam, you need to choose ripe, but not overripe fruits. In the over-ripe plum there is little pectin, when cooking jam from it you have to add a gelling powder or a lot of sugar, the cooking process will take a lot of time. Poor plums are badly boiled soft and clean. It is impossible to make jam from them without adding water. Its evaporation is long. A moderately ripe plum is soft, but when pressed, the juice does not flow out of it, the flesh remains wet after extraction of the stone, the bone itself is easily extracted. Spoiled berries for harvesting are not suitable for winter.
• Plum jam can be made from fruits with or without skins. Jam from peeled plums turns out a little less fragrant, but more beautiful in appearance, pleasant to the taste. There are several ways to clear the plums. Some housewives prefer to dip whole plums for 2 minutes in boiling water and drain in a colander. After such a manipulation, the skin is removed from the drain without effort. Another option is to cut the fruits into halves and extinguish them in a small amount of water and rub them through a sieve. Then the moisture in the jam will be more and evaporate it will need a little longer. It will not affect the taste and quantity of delicacy.
• For making jam, it is better to use large containers with a large evaporation area - in them the plum mass boils down faster. It is important that the dishes were not aluminum. Aluminum in contact with acids contained in the sink releases harmful substances.
• Ready-made hot jam is poured into prepared banks. Preparation involves washing the container with soda and its subsequent sterilization. Banks closed with metal lids, ensuring tightness. They are also required to boil before use.

Storage conditions for plum jam depend on the recipe. Usually the stock is well worth it at room temperature

Classic Plum Jam Recipe

Composition (1 l):

• plums - 1 kg;
• sugar - 0, 8 kg;
• water - 100 ml;
• vanillin (optional) - at the tip of the knife.

Method of preparation:

• Reassemble the plums, wash them well, removing the twigs. Pat dry with a napkin.
• Cut the fruit in half and remove the bones.
• Fill the drain with water, put on a slow fire.
• Boil for 15-20 minutes, until the plums are softened.
• Wipe the drain through a sieve, return it to a bowl or pan. You can not grind it through a sieve, and grind it with a blender, then the jam will turn out a little more, but it will have a rougher consistency.
• Mix the plum pulp with sugar.
• Return to the stove. Boil over low heat until desired consistency is obtained. Readiness of the jam can be checked by dripping on a saucer and dripping with a spoon. If the edges of the drop do not flock, jam is ready. Depending on the content of pectin in plums, it usually takes 40 to 60 minutes to boil the jam.
• Add vanillin, mix, remove from heat after 5 minutes.
• Sterilize the jars and their lids.
• Spread the ready-made jam over the cans, seal them tightly.

After the jars have cooled, you can move them to the pantry or any other place where you store supplies for the winter. Special storage conditions for it is not required.

Thick Plum Jam

Composition (for 1, 25 l):

• plums - 1, 5 kg;
• sugar - 1 kg;
• water - 50 ml.

Method of preparation:

• Pick and wash the plums.
• Boil the water. Dip the plums in boiling water in portions (handfuls), blanch for 2 minutes, cool and clean.
• Extract pits from peeled fruits.
• Place the plum pulp in an enamel basin, add a little water to it.
• Put on a slow fire. Boil, stirring, until the plums have melted and the plum mass has a uniform consistency.
• Add 0, 5 kg of sugar. Boil, stirring and removing the foam, until the sugar is completely dissolved.
• Pour the remaining sugar. Continue to make the jam, stirring until it is thick and completely uniform.
• Spread the dessert over sterilized jars, roll them up.

The jam cooked by this technology is very appetizing. This recipe is especially suitable for yellow plums. Dessert can be stored at room temperature.

Simple recipe for plum jam (without adding water)

Composition (for 1, 25 l):

• plums - 1 kg;
• sugar - 1 kg.

Method of preparation:

• Wash, dry, and clean the plums.
• With a blender or meat grinder, turn the plum pulp into a puree.
• Mix the plum puree with sugar. Cover with gauze to protect against insects, leave for half an hour.
• Place a container with a plum mass on the stove. Boil over low heat, stirring and removing the foam until the plum dessert has the consistency of jam.
• Spread the jam over sterilized jars, twist them with metal lids.

Despite the ease of preparation, the plum jam from the recipe above is gentle and thick, well worthy at room temperature.

Plum jam with chocolate

Composition (1 l):

• plums - 1 kg;
• chocolate - 100 g;
• sugar - 0.5 kg;
• water - 100 ml;
• gelatin - 10 g.

Method of preparation:

• Cleaned plums from skins and bones. Grind with a blender.
• Mix with sugar. Bring to a boil and cook over medium heat, stirring and removing the foam, for 15 minutes.
• Turn down the fire. Chocolate smash into slices, put in a container with a plum mass.
• Boil the plum puree until the chocolate is completely dissolved in it.
• Dissolve gelatin in pure water, pour it into a container with fruit weight.
• Cook for 2-3 minutes, remove from heat.
• Without waiting for the jam to cool, spread it over sterilized jars, roll it up.

After cooling to room temperature, the jam must be placed in a refrigerator or in a cold cellar - it will quickly deteriorate at room temperature.

Video: chocolate and plum jam, a recipe for a delicious treat