Plum is a fruit with delicate pulp, aromatic and tasty. No wonder adults and children eat it with pleasure, and housewives prepare a variety of desserts. Particularly popular are jams made from plums, which do not require long cooking, can be made from various ingredients and can be used both directly as food and as a filling for baked goods. How to prepare a delicate plum delicacy that preserves the natural sweetness of the fruit with sourness?
Recommendations for making plum jam
To make the product tasty and acquire the desired consistency, it is worth considering some features:
- it is important to adhere to the temperature regime, monitor the cooking process and time - the jam may overcook or burn;
- the most delicious jam is obtained from ripe, large fruits, without rot or damage;
- for cooking, you can use copper, aluminum or enamel dishes, wide, with low walls, but a thick-walled cauldron is better;
- The most uniform consistency of plum jam can be achieved when using an immersion blender.
About 1 kg of jam comes out of 1 kg of fruit.
Preparation of plums
Before cooking, the fruits must be sorted, removing spoiled plums, rinsed under running water, and the stalks removed.
Since jam is most often made from seedless fruits, they must be removed.
This is most difficult to do if we are talking about white plums; you will have to tinker with them, since the seeds sit very tightly in the pulp.
As for the taste, plums are usually sweet and sour. But during cooking, the skin of yellow fruits gives the dish a slight bitterness, and to prevent this from happening, you can peel the plums.
Recipes for making plum jam at home
There are many options for making plum jam - from simple to complex, multi-component ones. Therefore, you can choose the one you like best.
A simple recipe for the winter
You can quickly make preparations for the winter using the following recipe. To do this you will need:
- plum - 1 kg;
- sugar - 500 g;
- hot boiled water - 100 ml;
- cinnamon powder - 5 g.
Cooking process step by step:
- washed seedless fruits are poured with boiling water and placed on the stove;
- after boiling, the heat is reduced to minimum, and the mass is cooked for 20 minutes;
- after the time has passed, the container should be removed from the stove and the boiled fruits should be left to cool;
- plums must be pureed - passed through a sieve or crushed in a blender;
- the puree is covered with granulated sugar, added and boiled on the stove until cooked (if a drop of jam does not spread, it means it is ready);
- pour it hot and immediately roll it up.
"Five Minute"
If you need to quickly prepare plum jam, you can do it according to this recipe. It will require:
- plums - 1 kg;
- sugar - 600 g;
- water - 50 ml.
The cooking algorithm is as follows:
- Place the plum halves in a saucepan, add water and sugar;
- the container is placed on the stove at a high temperature;
- when boiling, the temperature drops to a minimum, and the fruits are cooked for 5-7 minutes;
- the mass is cooled and pureed with a blender (can be passed through a meat grinder or sieve);
- the plum mass is boiled over medium or low heat (1-2 minutes is enough for liquid jam, 10-15 minutes for thicker jam);
- The boiling mass is poured into jars and rolled up.
In a slow cooker
This multifunctional appliance is suitable for preparing various dishes, including plum jam.
In this case, the housewife needs to do practically nothing after preparing the ingredients.
Components:
- plums - 1 kg;
- sugar - 1 kg;
- cloves - 2 pcs.;
- cinnamon - half a stick.
The preparation is as follows:
- the plum halves are placed in a bowl, the “Stew” mode is set, the cooking time is 15 minutes;
- stewed fruits should be pureed - with a blender or using a sieve;
- the mass is returned to the multicooker, all other ingredients are added;
- the “Quenching” mode is turned on for another 15 minutes;
- After cooking, the jam should be mixed and distributed into containers.
In the oven
Experienced chefs say that the most delicious dishes are obtained when cooked in the oven. You can also cook plum jam in it - thick, aromatic, with a rich taste. It will require:
- plums - 2 kg;
- sugar - 0.5 kg;
- vanilla - to taste.
Cooking method:
- Place halves or pieces of plums in a pan, the bottom of which has been previously sprinkled with water;
- add sugar and put on low heat until it boils;
- remove the container from the heat, cover with a lid or foil and place in the oven;
- Cooking time depends on the desired consistency of the dessert and can vary from 2 to 6 hours.
Seedless
A tasty and satisfying plum jam is made using this recipe. It should be cooked in stages, gradually increasing the time, thanks to which it acquires the desired thickness and richness.
Ingredients:
- plums - 1 kg;
- sugar - 800 g.
The dessert is prepared as follows:
- halves or pieces of plums are turned into puree (use any suitable kitchen appliance);
- the puree is covered with granulated sugar and left alone for an hour and a half;
- the plum mass is placed on the stove and simmered over low heat for a quarter of an hour;
- it is removed from the heat and cools, and then cooked for another 20 minutes;
- after cooling, the last stage follows - half-an-hour cooking at low temperature;
- Delicious plum jam is ready.
With bones
Usually, seedless fruits are used for sweet plum preparations, but for some recipes they are necessary, as they add the necessary tartness and taste.For plum jam with pits you will need:
- plums - 2 kg;
- sugar - 0.5 kg;
- vanilla - optional;
- bones.
The cooking algorithm is as follows:
- the pitted fruits are placed in a bowl, covered with sugar and simmered over low heat until boiling;
- washed and dried seeds and vanilla are added to the mass, the container is covered and infused for 10-15 minutes;
- cover the pan with foil and put it in the oven for a couple of hours; if it is not thick enough, you can leave it in the oven for another hour and a half;
- The jam can be taken out and placed in containers.
Sugarless
Using this recipe, you can quickly prepare a dessert, but you can only store it in the refrigerator. The following components will be required:
- plums - 2 kg;
- pectin - 30 g;
- sugar - 2 dec. l.;
- water - 1/2 tbsp.
Cooking algorithm:
- Pitted plums are stewed over low heat until softened;
- then pureed - with a sieve or blender;
- the puree is put on the stove until it boils, and pectin, ground with sugar, is added to the mass;
- After boiling, the jam is cooked for 5 minutes and poured hot into jars.
Storing plum jam
If plum jam is well cooked and contains enough sugar, then it can be stored without pasteurization, even if it is placed in non-airtight packaging.
