Plum jam

When it comes to plums, we immediately recall its laxative effect on the body. But besides this property, the plum has other advantages.

It is useful due to vitamins A, C, B1, B2, PP. Contains sugars, pectins, organic acids, mineral salts.

It is used for therapeutic and prophylactic purposes in atherosclerosis, diabetes, liver and kidney diseases, and hypertension.

The laxative effect of the plum appears when it is properly used. It is believed that the expected result can be obtained only if the plums pour boiling water, but do not boil. It is very useful to eat several plums in the morning on an empty stomach. When constipation helps a decoction of plums and oats.

Some useful properties are preserved when cooking jam. Its taste is directly dependent on the varieties of plums, which differ from each other in the shape and size of fruits, color, taste, color. But the rules of cooking jam are the same for any plum.

Subtleties

Ripe plums are suitable for jam without damage, wormholes. Before cooking, they must be washed, cut off the stalk.
Plums are cooked both in whole and in halves.
Whole plums before cooking must be punctured in several places. Then the fruit during heat treatment does not burst and evenly fed with sugar syrup.
Small plums, which are cooked in whole, recommend pre-blanching for 3 minutes in hot water at 70-80 °. Large do not blanch. They are cut in half and remove the bones. To do this, use plums with easily separable bone.
Plums with thin skins are cooked in several stages, each time before it is kept in sugar syrup. This is done so that they do not fall out. Cherry plum and tkemali boiled without prior exposure.

Pitted jam from pits: the first recipe

Ingredients:

plums - 1 kg;
sugar - 1 kg;
water - 2 tbsp.

Preparation Method

Reassemble the plums, remove the stem.
Wash fruits, let the water drain.
Cut them in two halves with a sharp knife along the groove. Take out the bones.
Put the prepared plums into the cooking basin.
Pour water into a saucepan, add sugar. Cook the syrup.
Pour plum syrup. Leave for 4 hours to soak.
Put on medium heat. Stir gently, bring to a boil, removing the foam.
Boil until cooked until a drop of syrup placed on the saucer spreads.
Allow the jam to cool.
Prepack in clean, dry jars. Close the parchment.

Pitted jam from pits: the second recipe

Ingredients:

plums - 1 kg;
sugar - 1 kg;
water - 2 tbsp.

Preparation Method

Reassemble the plums with easily separating bone, remove the stalk. Wash under running water.
When the fluid has drained, cut the fruit in the groove into two halves. Take out the bones.
Pour sugar into the cooking basin, pour water. Boil the syrup while stirring.
Dip plums into it.
Remove the pelvis from the stove, cool the future jam. Leave to infuse in syrup for 3 hours.
Put on medium heat and bring to a boil. So that the jam does not burn, periodically shake the pelvis, removing the foam.
Remove the jam from the stove again and let stand for 3 hours. Repeat the procedure again.
Last time, boil the jam for a few minutes with an average boil.
Cool. Prepack it in clean glass jars. Cover it with parchment paper or tracing paper.

Pitted Plum Jam: Third Recipe

Ingredients:

plums - 1 kg;
sugar - 1, 2 kg;
water - 1, 5 st.

Preparation Method

Large plums free of damage from the stalk. Wash under running water.
Once the fluid has drained, cut them into two halves and remove the stones.
Pour sugar into the cooking basin, add water. Put on the stove. With an average boil boil syrup.
Dip the plums in the boiling syrup. Remove the pelvis from the stove. Allow the plums to soak in syrup for 4-5 hours.
Then, over medium heat, bring the jam to a boil and cook for 20 minutes, removing the froth. Remove from heat and leave for 8 hours.
Bring the jam to a boil again and cook over moderate heat for 20 minutes.
Repeat this procedure again.
Then put the basin on the fire and cook until tender. So that the jam is not burnt, boiling should not be strong.
Chill the jam completely. Spread into dry clean jars. Cover with parchment or tracing paper.

Plum jam with bone

Ingredients:

plums - 1 kg;
sugar - 1, 2 kg;
water - 1, 5 st.

Preparation Method

Small and medium-sized plums can be cooked with a bone. Fetus fruits, remove the stem. Wash under running water.
Drain plums in small batches in a colander in boiling water and blanch for barely noticeable boiling for 3 minutes. Then cool quickly in cold water.
Fruits chop.
Pour sugar into the cooking basin and pour water. Cook the syrup. Dip the plums in it and let it soak for 5 hours. If the plums are small, then you can start cooking without a five-hour exposure.
After this time, put the basin on the stove and cook the jam for 20 minutes at a moderate boil. Foam must be removed.
Then jam for 8 hours.
Bring it to a boil again and cook for 20 minutes.
Spend the third jam after 8 hours of infusion in a cool place.
Put it on the fire and boil it until tender.
Cool in the pelvis and then transfer to clean, dry jars. Cover with parchment or tracing paper.

Jam from large plum without stones

Ingredients:

plums - 1 kg;
sugar - 1, 2 kg;
water - 3, 5 st.

Preparation Method

Large plums sort out. After removing the stalk, wash the fruit under running water.
In small batches, put the plums in a colander and blanch in hot water for about five minutes. Then cool quickly.
Cut the plums into two halves, remove the stones.
Pour sugar into a bowl, pour water. Cook the syrup. Dip plums into it and cook on low heat for 5 minutes, removing the foam.
Remove from heat and leave for 8 hours.
Separate the fruit from the syrup. Boil the syrup a bit. Put the plums in it again and cook until ready, be sure to remove the foam.
Jam cool. Prepack in clean, dry jars. Cover with parchment or tracing paper.

Plum jam special

Ingredients:

plums - 1 kg;
sugar - 4 tbsp .;
water - 1, 5 st.

Preparation Method

Large-fruited plums are suitable for jam. Go through them, remove the stem. Wash under running cold water.
In small batches, put the plums in a colander and immerse in boiling water. Blanch 1-1, 5 minutes.
Drop the strainer. With each plum, remove the skin.
Fold peeled plums into the cooking basin.
Place the whole peel in a saucepan, pour in some water and boil for 10-15 minutes.
Measure the amount of decoction with a beaker. Use it instead of water to make a syrup. Add sugar. Cook the syrup. Pour them plums. Leave for a day.
On the second day, pour the syrup into the pan and boil for a few minutes. Refill them with plums. Again, leave to insist on the day.
On the third day, boil the jam until done.
Cool in the pelvis and then transfer to clean, dry glass jars.

Mistress to note

Vanillin or fruit essence is sometimes added to add flavor to the jam from plums.
If the jam turned out to be watery, it can be easily fixed. It is necessary to separate the syrup from plums and boil down. Then combine it with the fruit and bring to a boil.
If the jam is hermetically sealed, it is poured hot in sterile jars, turned upside down and cooled.