Pitted plum jam. Pitted yellow plum jam - simple recipes for the winter

Sweet jams have long been considered one of the most beloved products for the inhabitants of our region. They are based on berries and fruits, which are boiled down to a jelly state. Today, a large number of jams are known that are made from a variety of fruits, even exotic ones. But the most popular is still the plum jam. It can be found in almost any store, but cooked at home, it is several times higher than taste qualities those that are prepared at the factory. At the same time, making it at home is very simple, for this you only need sugar and plums. But we will talk about this in more detail today.

Which plums to choose?

For such a harvest, it is necessary to choose fruits of any color and variety. The main thing here is that they have a dense pulp, and the bones are well separated from it. Spoiled and rotten fruit should be thrown away. The plums should be ripe, but not overripe, as the jam will then harden poorly. Some culinary experts recommend choosing sweet and sour fruits so that the plum jam, the recipes of which we will consider further, turn out to be sour. And if you remove the skin from the fruit, the finished dish will turn out to be amazing. To do this, it is recommended to blanch the plums for three minutes, and then scrape off the skin with a sharp knife.

The classic recipe for plum jam

Ingredients: two kilograms of ripe plums, one kilogram of sugar and half a glass of water.

Preparation

This plum jam will perfectly complement hot black tea in winter or homemade hot bread... It can be enjoyed with the family while watching an old comedy.

Before preparing it, you need to rinse the fruit well and remove the seeds. The prepared fruits are put in a saucepan, covered with sugar and water is added. The container is put on fire, the mass is brought to a boil, boiled for twenty-five minutes. During this period of time, the peel will begin to separate from the fruits, and they themselves will become soft. Then you need to take a colander and rub the boiled fruit through it. The pulp is brought to a boil again and cooked for five minutes, then set aside until it cools. In this way, jam from plums for the winter is boiled two or three times a day for two days. During this time, it will become the required consistency, then it can be rolled up hot.

Yellow plum jam

The calorie content of the finished product depends on the amount of sugar in it. But this process can be regulated, if you take sweet fruits, then you can get by with a minimum amount of granulated sugar. But in this case, the final product will have a shorter shelf life.

Ingredients: one kilogram two hundred grams of sugar and one kilogram of yellow plums.

Preparation

Before making yellow plum jam, you need to rinse the fruit, dry it and peel it. The fruits are placed in a saucepan and covered with granulated sugar, left for half an hour for juice to appear. Then the mass is brought to a boil over low heat, stirring occasionally, boiled for ten minutes, and then cooled to room temperature... Then the plums are put on the fire again and boiled for ten minutes, after which they are cooled. The last time they are brought to a boil, they are poured into pre-prepared jars and rolled up. Jam from yellow plum ready, now you just have to wait for winter to enjoy its great taste. It goes well with green tea.

Plum jam compote with cinnamon

This product perfectly combines the taste of cinnamon, cognac and vanilla. Its taste is unusual, so everyone will appreciate it.

Ingredients: one kilogram of Vengerka plum, three hundred grams of sugar, two tablespoons of brandy or rum, half a spoonful of ground cinnamon, one hundred grams of water, a little vanilla.

Preparation

Before making the plum jam, you need to prepare the fruit. To do this, they are cleaned of stalks and leaves, the seeds are removed, washed, added water and set to cook on low heat for twenty-five minutes. Then add sugar and cook for ten minutes. Over time, turn off the stove, add cognac, vanilla and cinnamon to the mass, mix everything thoroughly.

Jam-compote is poured hot into pre-prepared jars and half-liter jars are sterilized for twenty minutes at a low boil. After that, the final product is rolled up and wrapped in a cloth.

Jam from plums in a slow cooker

This product goes well with pancakes, dumplings, sweet cereals, pancakes and other dishes. It prepares simply and fairly quickly.

Ingredients: eight hundred grams of ripe plums, two and a half multi-glasses of sugar, one spoonful of lemon juice, three grams of gelatin.

Preparation

Before making jam from plums in a slow cooker, you need to rinse the fruit, remove the skin from them, remove the seeds. The fruits are ground in a blender or meat grinder, mixed with sugar and lemon juice... The prepared mixture is poured into the crockery of a multicooker, press the "Steam cooking" button and wait for it to boil. After that, select the "Quenching" mode and set for one hour. Meanwhile, the gelatin is dissolved in water, added to the plums (over time) and mixed. The finished product is poured into pre-prepared jars and rolled up.

Chocolate plum jam

Ingredients: one kilogram of plums, five hundred grams of sugar, one hundred grams of chocolate, one packet of gelatin.

Preparation

The fruits are washed and pitted, minced in a meat grinder or food processor. The resulting puree is placed in a saucepan, sugar is added, brought to a boil, removing the resulting foam. Cook over low heat for fifteen minutes, after which the pieces of chocolate (it can be broken) and the gelatin dissolved in a small amount of water are put to the plum mass. When the chocolate dissolves, the stove is turned off, the hot finished product is poured into sterile jars and rolled up.

This plum jam is praised by everyone who has tried it. It tastes like Chocolate-Covered Prunes. If you throw a lot of sugar into the jam, then you can do without jaundice, since it will turn out to be thick.

Plum and orange jam. The first way

Children like this unusual product. It is very often added to baked goods because it has a unique taste.

Ingredients: one and a half kilograms of plums, one large orange, four glasses of sugar, one cinnamon stick.

Preparation

Before cooking plum jam, you need to pour over the orange with boiling water, and then cut into thin slices, without peeling, the seeds should be removed. The circles are cut into four parts, placed in a saucepan, poured in a little water and cooked over low heat until the skin becomes soft. The plums are pitted, added to the boiled orange along with sugar, the mixture is brought to a boil, then cinnamon is added to it and boiled until thickened for twenty minutes, stirring occasionally. At the end of cooking, the cinnamon is taken out, and the ready-made plum and orange jam is poured hot into pre-prepared jars and rolled up.

Plum and orange jam. Second way

Ingredients: one kilogram of halved plums, one large orange, one kilogram of sugar, one spoonful of ground cinnamon.

Preparation

An unpeeled orange is passed through a meat grinder, halves of plums, sugar are added to it and cooked over low heat until thickened, stirring occasionally. Then add to the mixture ground cinnamon, mixed and poured into sterilized jars, while not covering with lids. The container with jam is placed in the oven for fifteen minutes, after which the oven is turned off, but the jars are not taken out, but left there until they have completely cooled down. During this time, a film forms on the surface of the jam. The container is removed and closed with nylon lids. Store this product at room temperature.

Plum jam with nuts

Ingredients: one kilogram of plums, one hundred grams walnut, half a glass of water, nine hundred grams of sugar, one hundred grams of raisins.

Preparation

Pour boiling water over nuts and raisins and leave for ten minutes to steam, and this, in turn, will allow the syrup to absorb better. Then the water is drained. The plums are peeled, the seeds are removed, water is added and boiled for ten minutes to soften them. Then add sugar, raisins and nuts, cook over low heat for forty minutes, stirring occasionally. The foam that will appear must be removed. The hot end product is poured into pre-prepared cans and rolled up, turned upside down for fifteen minutes with the lids, and then returned to the opposite position. The container is cooled and stored. Bon Appetit!

Finally ...

Now we know how to make plum jam. Fruit should be picked ripe, without any damage. Depending on their variety, the amount of sugar when making jam can be different.

Plum is rich in various trace elements, vitamins and minerals. It is a natural antioxidant. The fruits are good for cleansing the intestines and stimulating muscle contractions, therefore they are of great value in dietary nutrition... Moreover, this fruit is able to remove cholesterol from the body, unnecessary salts. Plums are good for those who have digestive problems, they help with constipation and intestinal atony, and have a diuretic effect. Fruits strengthen the cardiovascular system, prevent atherosclerosis, reduce the risk of heart attack, blood clots, and get rid of edema.

Plum jam is loved by both adults and children. This product is tasty and healthy, so every housewife has it in her preservation stock. It can be added to baked goods, spread on bread and consumed with hot tea on long winter evenings. Be that as it may, and regular use of plum jam will get rid of many health problems. But do not forget that it contains sugar, so it is not suitable for those who suffer from diabetes mellitus, as well as those who want to lose weight.

Jam is delicious preparation for the winter. It is cooked from a variety of berries and fruits.

Today I want to suggest a recipe for yellow plum jam. This dessert turns out to be very tasty and beautiful. Bright, sunny jam will not leave anyone indifferent.

We will cook the jam in two stages, this will help keep the plum halves intact, and the syrup will boil down and become thicker.

Jam yield - 0.5 l jar + sample bowl.

To make jam from pitted yellow plums for the winter, prepare the necessary set of ingredients.

Wash the plums under cold running water, cut off the tails and remove the seeds. Place the fruits in a suitable sized saucepan.

Cover the plums with sugar and leave for 3-4 hours at room temperature.

During this time, the plums will be juiced, and the sugar will begin to melt.

Put the saucepan on the fire and bring to a boil. Then boil over low heat for 5 minutes, removing the resulting foam.

Remove the saucepan from heat and let the plum jam cool completely for 2-3 hours.

While the jam is cooling, prepare the jars and lids. Wash the jars well and soak over steam for 5-7 minutes. Boil the lids.

Send the cooled jam back to the stove and boil over very low heat for 20 minutes.

The seedless yellow plum jam is ready. Pour it hot into sterile jars and roll it up.

Turn the jars upside down, wrap them warmly and allow to cool completely.

Such jam is perfectly stored in a city apartment.

Bon Appetit!

Speaking about preparations for the winter, I would like to highlight thick jam from pitted yellow plum. This delicious delicacy will not leave anyone aside. The dessert boasts a mouthwatering amber color, rich plum taste and simply dizzying aroma. The cooking process is very simple, but a little painstaking due to the pitting process. But, given that they are pulled out quite easily, this will not be a hindrance, and you can easily cope with such a blank, guided by a detailed, step-by-step recipe. Believe me, it's worth it, family and friends will be delighted after tasting a few spoons of the most fragrant dessert!

Taste Info Jam and jam

Ingredients

• Yellow plums - 1.5 kg;
• Granulated sugar - 1.2 kg;
• Lemon juice and zest - optional 0.5 pcs.

How to make thick pitted yellow plum jam

First of all, you must thoroughly wash the fruit under running water. Then you need to free the seeds from the fruit. Crack the plum open by pressing your fingers on the center of the fruit to open it. Take out the bone and proceed to the next one. Do not be alarmed, at first glance it may seem that this is a very long process, but soon you will get so good at it that you will flip all the plums in a matter of minutes.

Now you need to weigh the peeled fruits and take one and a half kilograms. If you want to use all the fruits, then increase the amount of sugar, at the rate of 80 g of sand per 100 g of plums. If the mass of peeled fruits is less than indicated in the recipe, then reduce the dosage of the first, based on the same proportions. Transfer the plums to a saucepan with a thick bottom and walls, cover with sugar and leave for 2-3 hours to let the fruit juice.

When enough juice has emerged, send the saucepan of fruit over low heat. Bring the mixture to a boil, stirring occasionally with a wooden spoon or spatula, then cook for another 5 minutes. Remove the pan from the heat and leave to cool completely, covering it with a lid or paper so that small debris and dust do not get into the jam. Then repeat the procedure - bring it to a boil over low heat and simmer for 5 minutes. There are several options at this stage. If you want to make a liquid jam, then you can already roll it up. And to get a thick jam, richer in taste and color, you will have to work a little more and repeat the boiling procedure 2 times. Do not forget that this can be done only after cooling completely and only over low heat. If you want the taste of the jam to turn out to be more piquant and original, then add the juice and chopped zest of one lemon before the last boil. The orange will also blend very well with the plum, but will provide more sweetness than acidity.

The jars must be washed in advance with soda and dried thoroughly. Put the boiling yellow seedless plum jam for the winter in prepared containers and roll up the lids. Turn the cans upside down, wrap them in warm clothes (a blanket, a towel, an old jacket are perfect for this purpose) and leave to cool completely.

Store the cooled jam in any dry room, out of direct sunlight - this deteriorates the color and taste. Yellow plum dessert goes well with any pastry: pancakes, pancakes, cheesecakes. Jam can be used as a filling for pies, pies, pour over ice cream or just enjoy it with fragrant tea. Bon appetit and delightful winter with a magical scent of yellow plums!

Earlier we gave a blank recipe -.

Fruits and berries

Description

I roll up jam from yellow plums for the winter in large quantities. And all because the most delicious plum on my site - yellow. Her fruits are honey, juicy, ripen early. So we eat them fresh, my husband and I, and also our many guests at the dacha. And there is still a lot left, often several buckets. I use these fruits to make my favorite yellow plum jam for the winter.

Do you want to share? I am sure that thick, fragrant, sunny plum jam will become your favorite treat. And its preparation is very simple. All you need is to remove the seeds from the fruits and spend a little time on their cooking. Jam is cooked in one go, without standing.

Ingredients

• 1 kg pitted plums;
• 1 kg of sugar;
• 1 sachet of confiture mixture.

I add the thickener in the bag to shorten the cooking time a little. Let's say, from an hour and a half to 30-40 minutes. In the midst of the heat, you will appreciate the difference.

Preparation

Wash the ripe plums, after removing the rotten and burst ones. Take a saucepan (preferably with thick walls and a bottom, something like a small cauldron) and remove the seeds from the plums above it so that the juice from the fruits flows into the cooking container. Place the plum halves in this saucepan, add sugar and stir. After 10 minutes, you can start cooking.

I prepare jam from yellow plums in one step: in fact, I stretch the cooking time, and I myself spend it on minimal heat. This makes it possible to obtain a thick, aromatic product with a rich golden color with pieces of uncooked fruit. Looks amazing in the jar.

Boil the plums, skimming and stirring occasionally, with a very low boil. Wash cans and lids for seaming, pour boiling water over. Add thickener to hot jam, stir until it is completely dissolved, bring to a boil again, put in jars and roll up.