TOP 24 simple recipes for pitted plum jam at home

A simple recipe for seedless plum jam is already a delicious treat. But if you add spices, apricots, cocoa, lemon, orange, then it turns into a real work of culinary art. Jam can not only be eaten with tea and toast, but also used as a filling for pies, buns, and pie.

General principles for making plum jam for the winter

Plum jam retains the beneficial properties of a fresh product well. It contains fiber, vitamins, and pectins, which have a positive effect on digestion. But to ensure that the delicacy does not lose its properties during preservation and storage, it is important to observe some nuances.

Preparing the main ingredients

Jam is made from large, but not falling apart, overripe fruits. It is recommended to take plums that are firm and slightly unripe, in which case they will not fall apart during the cooking process. The bones must be removed.

Preparation of containers

The easiest sterilization option is in the microwave. A few milliliters of water are poured into the bottom of the container, the oven is opened, and the mode is turned on up to 800 W. Exposure time: 3 minutes. But you can also sterilize the container with steam, in boiling water, in an oven, over the neck of a boiling kettle.

How long does it take to cook plum jam?

If you choose the wrong time, you will end up with a puree-like mass rather than jam. In the classic recipe, after boiling, the plum is cooked for 50 minutes.

But the fact is that there are a variety of recipes, including those where the fruits are not boiled at all, but are covered raw. For others, the time can be increased or shortened, divided into intervals. Therefore, first of all, you should focus on the recipe itself and its step-by-step execution algorithm.

How to make plum jam at home?

To make jam, choose one of the proven recipes.

Simple seedless recipe

To make tasty and clear jam, you don’t need to resort to many tricks. To prepare it you will need:

• 1 kilogram of plums;
• 1 kilogram of sugar;
• 100 ml water.

The plums are thoroughly washed and divided into halves, removing the pits. Sugar is poured into a non-stick pan, brought to a boil over low heat and cooked for 5 minutes. The resulting syrup is added to the plums. The mixture remains for 2-3 hours at room temperature until the juice appears. After this, boil for 5 minutes and leave to soak for 8 hours. Then cook again for 3 minutes, then cool for 3 hours. The third stage of cooking is the last, when the mixture begins to thicken, it is quickly closed in jars.

Quick “Five Minutes”

A novice housewife can prepare such a delicacy, but the proportions should be followed:

• 1100 grams of plums;
• 1400 grams of sugar.

The plums are prepared and divided into quarters. Leave for 3 hours for the juice to flow. After this, the mass is quickly warmed up for exactly five minutes. The foam is removed at this time. The procedure is repeated after each cooling. After the third round, the composition is quickly rolled into a container.

With a bone

Making jam with a seed is not difficult, you will need:

• 1 kg plums;
• 900 grams of sugar;
• lemon.

The plums are washed, calcined with a toothpick and left overnight. In the morning they will release the juice - begin to heat over low heat, after pouring sugar syrup. After 20 minutes, add the juice of one lemon.

Sugarless

Without sugar, the jam will not be as sweet. You will need to quickly heat the plums in a cast iron frying pan for exactly 6 minutes.Let cool and repeat the procedure several times. The fruits will release their juice, stir lightly and skim off the foam. Add honey, but so that it does not start to melt.

Without water

In this case, take a little more sugar and the ripest plums. They should sit in sugar for at least a day before cooking. Next is the standard recipe.

Without skin

Properly made skinless plums will melt in your mouth without falling apart. In fact, there are no difficulties in preparation (you can use any recipe), but you need to properly peel the fruits. To do this, you will need to pour boiling water over them, after placing them in a colander. Starting from the edge where the stalk is located, slowly peel off the peel.

With orange

Need to:

• 1 kg plums;
• 400 g sugar;
• 1 orange;
• star anise.

The plums are washed, cut and placed in a pan. Sugar, orange juice and star anise are added. Place the pan on the fire and cook over low heat for 30 minutes. The foam is removed.

With lemon

This delicacy should be prepared according to the standard recipe. The fruits of the Hungarian variety are boiled, lemon juice is added at the very end. If you want to enhance the taste and aroma, you can grate the zest.

With apples and oranges

You need to make this jam from fresh plums. Ingredients:

• 1 kg plums;
• 1 kg apples;
• 2 oranges;
• 1.5 kg sugar;
• lemon acid.

The mixture of all the fruits is transferred to a saucepan with a thick bottom. Sugar syrup is prepared in a separate container. The resulting syrup is added to the mass of fruit. Cook over low heat for 10 minutes, skim off the foam. Cool completely and repeat the procedure three times.

In syrup

The syrup is prepared from 500 grams of sugar and 100 ml of water. The prepared plums are filled with it and sent to a cool place for 14 hours.Afterwards, the mixture is unloaded into a pan and boiled for 30 minutes.

With nuts and cinnamon

Need to:

• 1 kg of Hungarian plums;
• 200 grams of walnuts;
• 800 ml water;
• 1 kg sugar;
• 10 grams of vanillin;
• 5 grams of soda.

The seeds are removed from the plums using a stick. The core is filled with grated nuts. Boil the plums with sugar syrup for 15 minutes. Add lemon juice and vanillin and boil for another half hour.

Spiced

The recipe is simple, you can use spices such as star anise, cloves, cinnamon and vanilla. To prevent them from crunching on the teeth, the workpiece is placed in a bag during cooking and then removed.

With apricots

For a kilo of plums you will need 0.7 unripe apricots. Apricots are covered with 0.7 sugar until liquid appears. Next, the fruits are ground in a blender and boiled for 40 minutes.

With cocoa and butter

To prepare an unusual dessert you will need to take:

• 2 kg of ingredient;
• 1 kg sugar;
• 75 grams of cocoa;
• 5 grams of vanillin;
• 50 grams of butter.

The butter is melted and pre-cleaned products are immersed in it. Boil for 30 minutes, keep cool for a day after. Cocoa, sugar and vanillin are mixed and added to the boiling mixture. It takes an hour to cook.

With apples

With apples, the recipe is made according to the standard model. Take 0.5 apples per kilogram, preferably without sourness.

Cinnamon

Cinnamon is added at the last stage of cooking. To prevent the color of the jam from deteriorating, the sticks are immersed in a woven bag and then removed.

With walnuts

It is made according to a standard pattern. The only exception is that walnuts are added at the very end - after boiling.

Chocolate jam

You will need 100 grams of high-quality dark chocolate per 1 kg (in no case milk or white).It is prepared as standard (boiling in three steps). Melted chocolate is added at the last stage.

In a slow cooker

To prepare you will need:

• 1000 grams of plums;
• 750 grams of sugar;
• 50 ml water.

Cut in half, lay in a thick layer on the bottom of the multicooker (pre-pour water). The frying mode is set for 7 minutes with the lid closed. The softened fruits are whipped with a blender, then immersed in the slow cooker again, sugar is added. The cooking mode operates for 40-50 minutes.

In a convection oven

The recipe is similar to a multicooker; the mode is chosen to fry at high temperature (for 5 minutes). The plums are ground through a sieve and closed.

In the bread machine

Select a slow simmer mode that will allow the aroma to fully develop (at least 2 hours). Periodically you need to stir and skim off the foam (it will cause the jam to lose color).

From yellow plum

You will need:

• 1 kg of fruits;
• 1.5 kg sugar;
• 500 ml water.

They are pierced, placed in a bowl and filled with syrup. Cook over low heat for 2 hours. Leave for a day. The liquid is poured in and boiled without fruit until thick. The foam must be removed - this way the jam will remain transparent.

From frozen plums

Frozen plums soften faster, so the simmering time on the stove is reduced to 10 minutes. Before starting cooking, be sure to dry the fruits and squeeze out any moisture.

From the thorn

The wild one is not as sweet as the domestic one. Therefore, per kilogram of product take 1 kg of sugar. It goes well with cherry plum, which will also require this amount for the recipe. Prepare as standard (be sure to pre-fill with sugar for 4-6 hours).

Storage of workpieces

Jam is not a perishable product. It can be stored for up to 2 years in a cool place.