Every year, the huge world of canning is replenished with new recipes, which immediately become popular among housewives who love to experiment in the kitchen. The preparations combine the most unusual and at first glance incompatible components, and the recipe for plum jam with walnuts certainly causes bewilderment, and after preparation - constant delight.
Subtleties of making plum jam with nuts
There are few special features in preparing such an unusual delicacy, and one of them is the correct selection of ingredients.You can use not only walnuts, but also hazelnuts, almonds, or add an assortment of several types.
It is recommended to take hard plums; early or too soft plums will boil, and the preparation will turn into an ordinary plum-nut paste instead of an exquisite dessert. It is imperative to ensure that the fruits are not overripe - this will also affect the quality of the preservation.
Preparing plums and nuts
Before you start making jam, be sure to prepare nuts and fruits. Sort the plums (2 kg), remove the pits, cut the halves into cubes. If the fruits are not too large, you don’t have to chop them further.
Peel the nuts from the shell, sort the kernels (200 g), remove the spoiled halves. Rinse and soak in cool water for half an hour. Do not extend the soaking - this time is enough.
If you are preparing jam from stuffed plums, finely chop the nuts after soaking. It is not recommended to use a blender for this - it will turn the kernels into porridge, which will not look very appetizing in the preparation.
How to make jam from plums and walnuts
It is better to prepare jam in a thick-walled container. You can use a saucepan or even a frying pan with high sides. Making jam, recipe:
- Place the plums in a cooking container and place on the fire.
- When the fruits have softened a little and begin to boil well, reduce the heat and add sugar (1.8 kg).
- Cook, stirring vigorously, for 40 minutes.
- Drain the water from the nut kernels and wait a few minutes until the liquid has completely drained.
- Add the nut kernels to the boiling plum mixture.
- After boiling, simmer for another quarter of an hour, not forgetting to stir - the jam may burn.
Pour the finished preserve into sterile jars and seal immediately. Do not take it into a cool room until it has cooled completely. There is no need to turn over after capping.
This is a basic recipe, you can experiment with it and add other ingredients. One of the ingredients that is recommended to be added to almost finished jam is cinnamon. It is important to use cinnamon sticks rather than cinnamon powder, which is not always of high quality.
Another experiment that is recommended to be carried out in preparing plum jam is to stuff each fruit with a paste of nut kernels, carefully place it in a container and cook, stirring gently, until tender. The number of components does not change - 200 g of kernels for 2 kg of fruit. Cinnamon - half a stick.
Before packaging the finished jam, it is better to remove the cinnamon stick. Stuffed plum jam with cinnamon is a ready-made dessert that can be served to the table in winter.
Helpful advice! Before preparing preserves, you need to take into account that the jam will be the same color as the fruit, so it is better not to mix fruits of different shades - it will not look very attractive in jars.
How to store jam
It is recommended to store any preserved food, regardless of what components it contains, in cool and dark conditions. Plum jam for the winter is no exception; a cold basement or cellar is suitable for storing it. If you have only prepared a few jars of the treat, you can put it in the refrigerator.
It is recommended to use small containers (up to 500 ml) when preparing the product. Opened jam spoils quite quickly, even if you put it in the refrigerator.You can slightly extend the storage time with a tight plastic lid, which you can use to seal the jam left over from lunch.
If you plan to store the jam for a long time, it is recommended to send it for sterilization after packaging in jars. The process will take a little time - about a quarter of an hour. Only then seal it, wrap it in a blanket and leave until it cools completely.
Plum jam, supplemented with such an unusual component as nuts, is an unusual combination for many, but you should not refuse the opportunity to prepare a mouth-watering delicacy. The recipe will certainly go into the family piggy bank and will be used annually - you won’t be able to refuse this amazing dessert.
