Pitted Jam Plum Jam RecipeMany families are handed down from generation to generation, preparing quite quickly, and most importantly - without any extra effort. There is a universal cooking method that is suitable for both cookers and multi-cookers, without which a rare kitchen costs today.
Plums are useful because they have a good effect onperesaltika intestine, stimulating it. It is noteworthy that after boiling the fruit retains this property. The vitamin composition of plums undergoes some changes, however they remain useful and tasty even in the form of jam.
Plums in their own juice
This jam is more like a thick syrup withpieces of berries. To taste, it is not inferior to any other. Cooking plum jam according to this recipe will not cause difficulties even for those who have never rolled up their cans for the winter.
Required:
- ripe dark plums (1-1.5 kg);
- sugar (300-450 g).
Water in the recipe is not provided at all, addit is not necessary. Bones are taken out of the plums, fruit halves are placed in a deep pan. From above everything is filled with sugar. Pitted plum jam, the recipe of which implies insisting, is especially tasty and fragrant. Fruits are left sprinkled with sugar for some time to give juice. The term depends on how ripe the plums were taken. After the juice has appeared, the pan can be put on the stove to bring the contents to a boil. Next, you need to cook another 3-5 minutes, stirring with a spoon so as not to disturb the integrity of the plums. You need to repeat the procedure 2-3 times: boiling, boiling, boiling, boiling. Ready jam is closed in heated sterilized jars.
The simplest recipe for sweet jam
The principle of cooking is no different fromprevious, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter, made in this way, turns out to be saturated, sweet and not sugared for a long time, if the banks were well sterilized. Keep it in a cool place. The maximum shelf life is 2 years. After this time, there is a risk that the jam will be just sweet, having lost all the beneficial properties.
Sour Plum Jam
The above recipe is also suitable for fruits withpronounced acidity, but there is a slight difference. First, you need more sugar: 1 kilogram of plums requires 1.5 kilograms. Secondly, to give fruit juice, you need to add half a cup of boiled warm water. Thirdly, it will be necessary to insist about 10-12 hours. At the same time, pitted plum jam, the recipe of which is universal for any variety, is moderately sweet, moderately sour. Bones can not be thrown away, leaving them for other purposes. For example, homemade tinctures.
For multicooker
The number of ingredients is selectedindividually, taking into account how much bowl the device has. At 1 kilogram of plums required 1 kilogram of sugar. Soak the fruit is not necessary. They are thoroughly washed, peeled, peeled. Make it easy: plums scalded with boiling water, then peel off. The halves of the plums are laid evenly in a bowl, sprinkled with sugar, and fruits are laid on it again until the multicooker is full. Plum jam, cooked not on the stove at home, has a special aroma and softness. On a consistence it is more similar to very gentle jam. The program is extinguished. How much to cook plum jam in a slow cooker? Enough 1 hour at a power of 750-800 watts. After cooking, jam is closed in jars or eaten immediately. Any varieties of plums are suitable, but sour to cook longer - 1.5 hours. Sugar is added to taste.
A way for lovers to tinker
Not everyone likes “five minutes” jam, so you can cook using the traditional method that used to be used in every third house. It will take:
- elastic plums (1 kilogram);
- sugar (1.4 kilograms);
- boiled water (1.5 cups with a volume of 200 ml).
Plum jam for the winter before it was preparedSo. The taste of his familiar to many since childhood, although it is necessary to tinker a bit. Fruits peeled, lay in a separate bowl. Sugar mixed with water, boiled syrup over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. Syrup is not cooled, and immediately poured into plums. To insist on them in this form should be within 6-8 hours. Then the syrup is again poured, cooked slowly over the fire, again pour plums for a few hours. After this preparation, the jam is put on the stove. Boil it on low heat, stirring, removing the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are closed in the banks in the same way as any other household preparation.
Prescription advice
If the plums were immature or sour, then theirneed to insist longer - hours 4-5. How much to cook plum jam in this case? The same - 1 hour. To check how well it boiled, you can drop a drop of syrup on a plate. If the drop has not flowed and has not spread out on the surface, then the jam is completely ready for spinning. It is not necessary to cool it.
Combined recipe
Very interesting to taste is jam with plums and oranges. It will require:
- plums (1 kilo ripe, but not too soft);
- sugar (1.5 kilograms for the whole cooking);
- peel 5 oranges.
Plums are poured with sugar (pre-bonesdelete), leave for a few hours until the juice stands out. At this time, made from orange peel candied fruit. That is, caramelize the skins on low heat with sugar. Plum juice is placed on the stove. After the first boil the fire is reduced to a minimum. Candied orange candies are minced, added to fruit with syrup. Boil until ready, on average 1-1.5 hours on low heat. Ready jam is closed in banks. The combination of oranges and plums gives an indescribable aroma and taste of the blank.
How to close the jam for the winter
So that the blanks do not deteriorate, you need themproperly closed for storage. It is not as difficult as it seems. For a start, the banks are thoroughly washed, doused with boiled water from the inside, dried. The latter is very important: plum seedless jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. Banks hold over the steam until all the droplets are dry. The caps are sterilized in boiling water for 10-15 minutes. Jam is placed in a jar with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is covered with a choice of lids: plastic or metal. The latter spin special machine.
