Plum jam or jam is an excellent method to process homemade fruits so that the winter does not pass without vitamins and minerals. After all, freezing plums is not very convenient, since they relate to products with a high moisture content, which means that after defrosting they lose their shape and taste. And so that making jam does not turn out to be a long and boring task, it is worth adopting a selection of original and non-standard recipes.
How to prepare a plum
For the preparation of jam, it is better to take plums of varieties Renklod, Vengerka and the like, since they not only have a great taste, but also separate the bone from the fruit. Thanks to this, the halves of the fruit in the jars look appetizing and aesthetically pleasing.
Cooking plum needs a ripe, high-quality. Pre-wash the fruits, and then process them according to the recipe.Important! If the fruits are not large, then you can cook them whole, previously in several places by making punctures of the peel with a toothpick.
Seedless Plum Jam Recipes for the Winter
Thick and tasty jam will always be in place on the menu of any family. Such a treat is perfect as a breakfast with toasts, in the form of an addition to porridge or filling for a pie.
Classic seedless recipe
2 cans per 1 liter 60–80 minutes
Nutritional value per 100 g:
Fruit is washed, halved and pitted.
Then lay them in layers in a large saucepan, pouring sugar.
Then for several hours they are left to allocate juice.
Now you need to put the pan on the fire and bring to a boil.
Next, you need to fasten the fire and cook the mixture for 5-30 minutes, periodically removing the foam. The thickness of the jam will depend on the duration of the first cooking: the thicker the product you want to get, the longer it takes to weld the liquid.
After completing this stage, they try the future jam to taste, adding sugar if necessary, and then let it cool slightly. The cooled mass is crushed using a blender into a homogeneous mixture, the density of which will depend on the duration of the first cooking.
The processed product must be boiled again within 15 minutes after boiling, and after that jam can be poured into prepared cans.
Fruit is washed, halved and pitted.
Then lay them in layers in a large saucepan, pouring sugar.
Then for several hours they are left to allocate juice.
Now you need to put the pan on the fire and bring to a boil.
Next, you need to fasten the fire and cook the mixture for 5-30 minutes, periodically removing the foam. The thickness of the jam will depend on the duration of the first cooking: the thicker the product you want to get, the longer it takes to weld the liquid.
After completing this stage, they try the future jam to taste, adding sugar if necessary, and then let it cool slightly. The cooled mass is crushed using a blender into a homogeneous mixture, the density of which will depend on the duration of the first cooking.
The processed product must be boiled again within 15 minutes after boiling, and after that jam can be poured into prepared cans.Video recipe
Did you know? In the wild, plums do not exist. This type of fruit was artificially created by man when crossing cherry plum and thorns more than 2 thousand years ago.
With nuts
3 cans of 0.5 l2 hours
Nutritional value per 100 g:
- Plums are cleaned by removing the stone.
- Prepared fruit is poured into a pan and poured with water.
- Having boiled the mixture, it is left for 20 minutes over low heat.
- After the indicated time, sugar is added to the fruit and boiled for another 40 minutes.
- Jam is pre-crushed, and then, together with cognac, is sent to the boiled mixture.
- Finally, the jam is boiled for 10 minutes and then laid out in jars.
This very simple step-by-step recipe is easy to prepare even for novice housewives.
With oranges
4 cans of 0.5 l each 90-120 minutes
Nutritional value per 100 g:
- Each fruit is divided in half, eliminate the bones.
- The resulting halves are dipped in a pan and poured with orange juice.
- Then the mixture must be boiled for 20 minutes (until the plums soften).
- The boiled fruits are pulled out with a slotted spoon, so that liquid is removed from them.
- In the remaining saucepan, sugar and zest are added to the juice to boil the syrup (it will be ready as soon as the sugar has dissolved).
- Fruits are returned to the resulting syrup and boiled for another 10-15 minutes, after which the hot mass can be twisted under the lid.
Important! It is advisable to pre-pour oranges with boiling water to disinfect the skin.
Ways to store at home
The best place to store blanks is the home cellar. In his absence, closets in apartments or special niches in closets will come to the aid. Also it is allowed to place conservation under the bed or in any other convenient place where the sun's rays do not penetrate. Be sure to make sure that the roll-up will also be away from heating appliances, but will not be at minus temperature.
Making jams and jams from plums may not be the fastest fruit processing method, but thanks to it you can enjoy fruit desserts out of season. In addition, non-standard accents, for example, adding an orange note or nuts, will certainly give originality to recipes familiar from childhood.
