How to make prune jam for the winter. Plum confiture: a healthy preparation for the winter! Jam with citrus aroma from plums with orange

Have you already prepared jam, marmalade, and jams for future use? Don't forget to cook the plum confiture. This sweet preparation can be consumed not only on its own, but also used for baking pies, pies, bagels...
Recipe contents:

Confiture is a type of sweet preparation for the winter for future use. In essence, it is ordinary jam, but with a jelly-like consistency. For the basic foundation, use any products. But especially popular are confitures made from apples, pears, and, of course, plums. You can diversify the preparation using all kinds of spices and herbs. Plum goes well with cinnamon, cloves, star anise, cardamom, and citrus zest. And instead of water, you can use red or white wine, or orange juice.

Ready plum confiture has an amazing, sour-sweet rich taste. In addition to the fact that it has pronounced taste characteristics, it also contains certain beneficial properties. The preparation will be valuable for those who have difficulties with natural intestinal motility. Plums are also useful for people with problems with the functioning of the digestive tract. In a word, this is a winter delicacy, the most natural medicine.

Making plum jam is easy. When finished, the product will have a dense puree-like consistency. And if you like your jams to contain whole pieces of the “main” fruits, then some of the fruits can be used whole rather than ground in a blender.

Calorie content per 100 g - 288 kcal.
Number of servings - 1 can 400 ml
Cooking time - 2 hours

Ingredients:

Plums - 1 kg
Sugar - 400 g
Water - 100 ml

Step-by-step preparation of plum confiture:

1. Place selected ripe, even overripe plum fruits in a sieve and wash well under running water. Then dry with a paper towel.

2. Carefully break the plum in half and remove the pit.

3. Place the fruit in a saucepan and fill with drinking water. Place them on the stove, boil and simmer. Boil it for about half an hour until it becomes soft.

4. Grind the softened fruits through a fine iron sieve or chop with a blender. You can also grind raw plums through a meat grinder with a thick grid. If you want to feel the pieces of fruit, then you don’t have to chop some of the plums.

5. You should have a fruit puree of uniform consistency.

6. Add sugar to the resulting mushy mass and stir.

7. Cook the confiture after boiling over low heat for 40 minutes, stirring occasionally. Drop the workpiece onto a plate; if the drop does not spread, it means it is ready. Otherwise, continue cooking for another 10 minutes and test again for doneness. Pack the hot preparation into sterilized jars and seal tightly with lids. Turn them upside down, cover with a warm blanket and leave until completely cooled. Move the jars to the pantry where you can store them until next spring.

Fruits and berries

Description

Thick plum jam It is very easy to prepare even without adding additional pectin. There are many different varieties of plums, some of them are sweeter, some are sour, but it happens that you come across fruits in which the seeds cling very tightly to the pulp. Working with such plums is real torture. Just think how much time it will take you to simply separate the pits from the plum and what will then be left of the pulp itself, and in what form will it be? The torment is not worth it, so we suggest you make jam from these plums according to our step-by-step photo recipe.

The highlight of this recipe is that we will not prepare our plums in any way before cooking. The pit will remove itself during cooking, and a fine sieve will help get rid of the skins. The recipe for this plum jam is a classic one only because we will not use any additional flavoring ingredients such as cinnamon or cloves. The delicacy itself will be aromatic and tender, and the natural taste will add charm to it. Moreover, a product with such a pure taste and smell can be used to prepare other desserts. Plums contain a large amount of pectin, so the jam will take no more than an hour to thicken. Let's start preparing thick plum jam at home for the winter.

Ingredients

Steps

For cooking, we need ripe, sweet red plums, which need to be thoroughly rinsed in cold water before further cooking. Try to choose not just ripe plums, but also aromatic ones, then the jam will have an expressive and persistent fruity smell.

In an enamel pan we simply pour all the prepared plums and granulated sugar in the amount indicated in the ingredients; we don’t even need water to prepare the jam, which will significantly affect its thickness. Place the container of fruit on the stove and begin to heat it up, stirring the contents with a wooden spoon. Be careful, because the plums will definitely start to splash as they heat up..

Gradually, the fruits will begin to boil and release juice in which sugar crystals will dissolve. In this case, the mass must continue to be stirred constantly so that it does not burn to the bottom..

After boiling, the heat under the pan can be reduced. In total, it will take you about 40 minutes to cook the fruits. Monitor the condition of the drains: Cooking time directly depends on the size and juiciness of the fruit. The finished mass should have a consistency similar to that in the photo.

After the specified time has passed, you must carefully pass the contents of the pan first through a colander, and then rub the pulp through a sieve. The thick mass must be returned to the pan and cooked for another 10 minutes until done.

Pour hot jam into small, sterilized, warm jars. Be careful and pour the mixture into glass containers carefully, do not allow a sharp temperature change, otherwise the glass will burst. We roll up the jars with tin lids, cool and put them in the pantry. Thick pitted plum jam is ready for the winter.

Bon appetit!

Step-by-step recipes for making thick plum jam using a classic and quick recipe, with gelatin or gelatin: how to make chocolate plum jam

2018-07-26 Marina Danko, Marie Sokol

Grade
recipe

6509

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

39 gr.

156 kcal.

Thick plum jam is just the perfect preparation. Most of all I love it with hot tea, black bread and delicious butter. Such a bright memory from childhood, when everyone seemed big and kind. A lot of time has passed, but I still only love plum jam, and I make jam from everything else. Of course, you can flavor the jam with vanilla and mint, but I only sometimes add a cinnamon stick, and usually cook it without any additives at all.

Ingredients for cooking

Plums - 1 kg
Sugar - 350 -400 g

Preparation

We peel juicy and sweet plums from seeds. Overripe fruits and varieties whose seeds are difficult to remove are quite suitable here. The recipe indicates the weight of the plum with pit.

As soon as you get rid of the seeds, put the plums on medium gas and cook until soft. During cooking, constantly remove the foam. The plum should become soft so that the crust comes off on its own. As you already noticed, we did not pour water into the pan, since our variety is quite juicy. If your plums are a little dry, add some sugar (100 grams) and let them stand so that they release the juice.

Adding water is highly undesirable, since it will be necessary to evaporate the excess liquid, which means cooking the jam even longer.

Blend the whole mass with a blender. Grind the plums through a sieve. The hard peel will not get into our jam. If you have soft skin and you can’t feel it in the puree, then you can skip this step.

Add all the sugar required. If the variety is quite sour, you can increase the amount of sugar to your liking, but I recommend leaving it a little sour.

Boil the plum jam for 10-15 minutes, during which time it will become a little thicker. You can cook it longer, but be careful not to burn it.

With increased cooking time, the jam becomes darker and more chocolatey, but this is up to your taste.

Pour the jam into prepared jars - washed and sterilized. Immediately close with lids, turn upside down and gradually cool. If you cover the jars well, they will cool for at least a day.

After complete cooling, we send the jam to the cellar or other place where you usually store the preparations. Jam does not require low storage temperatures and can be stored on a shelf in the kitchen.

Jam is great as a filling for pies - it does not leak out during cooking. We also like it as a filling for grated pie; it has a barely noticeable sourness, which makes this cake very original.

Option 2: Quick plum jam recipe

Passing plum slices through a meat grinder, you can add sugar into the mouth with a large spoon. The point, of course, is not that this will save a little time on dissolving the crystals. Some housewives believe that sugar rubs the skin of the berries more strongly, which contributes to the rapid release of gelling substances from it.

Ingredients:

ripe, selected plums - two kilograms;
2000 grams of sugar;
one medium-sized lemon.

How to quickly make plum jam

Having first scalded it with boiling water, dip the lemon in cool water, dry it with a towel and cut off the “lids” from the ends of the fruit. We cut the rind in a spiral, along the entire fruit or in parallel strips, and remove it completely. We disassemble the pulp into slices, use scissors to cut the translucent film and, if possible, remove it.

Examine the bare slices in the light; shaded areas indicate the presence of seeds; be sure to remove them. The bitterness inherent in lemon seeds is very strong and will ruin the jam; set aside the citrus pulp for now. Rinse and break the plums into halves and discard the pits.

With the meat grinder set to minimum grinding, grind the plum and lemon pulp, collect in a basin, and add sugar. First turn on the stove at maximum temperature, quickly bring the mixture to a boil and reduce the heat to a low level. Completely collect the foam from the surface of the jam, adjust the heat so that the surface of the jam barely ripples, and cook for up to an hour, stirring and monitoring the thickening.

Option 3: Plum jam for the winter with gelatin

Adding a small amount of milk fat to the jam gives it a glossy sheen. The technique is quite well known, but not everyone likes the result. This component in jams is not mandatory, you can absolutely safely exclude it.

Ingredients:

pulp of ripe plums - one kilogram;
a spoonful of butter;
sugar - six hundred grams;
six tablespoons of lemon juice;
fifteen grams of gelatin.

How to cook

After cutting the pulp from the peeled berries into small, randomly shaped pieces, collect it in a spacious bowl, sprinkle with half the amount of sugar and mix. Squeeze the juice from the sour lemon, strain it from the pulp and seeds, take the required amount and also mix with the plum slices.

Leave the container on the table for an hour, covering it with a clean cloth. Soak the gelatin in a glass of water until it swells and leave it next to the plums, allowing the granules to draw in more moisture. We slowly warm up the settled plum mass, kneading it with a masher in the process.

Raise the fire under the container to a level above medium, add and mix the rest of the sugar, heat until it boils. Adjust the temperature so that the jam barely bubbles, stirring occasionally, boil it until it thickens noticeably.

We collect the foam from the surface of the jam during the entire cooking time, squeeze it out and add gelatin to the mass, stir and monitor the dissolution of the granules. Add and stir the oil, pack the hot mass into sterile jars. After corking and turning it upside down, let it cool until it cools before storing it in the pantry.

Option 4: Plum jam for the winter with chocolate and cocoa

The aroma and taste of jam is easy to predict. We don’t change the amount of cocoa, it’s the base ingredient, but you can slightly adjust the result with chocolate. We take the bitter bar, with the highest possible percentage of cocoa. Approximately fifty grams of chocolate chips for the specified amount of other products will provide the jam with a light but noticeable chocolate flavor. By doubling its quantity, you will get jam with a slight bitterness, but remarkably aromatic and tasty.

Ingredients:

one and a half kilos of pitted plums;
seven hundred grams of sugar;
natural cocoa powder - forty grams;
a quarter pack of natural butter;
50 milliliters of water;
bar of chocolate (not bitter).

Step by step recipe

Use overripe plums in jam, but it is better to set aside plums that are too dense for compotes. After removing the seeds from the washed fruits, do not chop the pulp, collect it in a saucepan, pour it in and mix with half the sugar. After waiting until a noticeable amount of juice is released (the sugar gets wet and begins to dissolve in it little by little), transfer the mass to the multicooker bowl.

First, set the operating mode to “Steaming,” pour water into the drains, and heat for up to half an hour. The pan in which the plums were originally located should not be washed; pour the hot sweet mass into it and quickly grind it with a blender. Taste, add sugar to the jam to taste, and pour back into the slow cooker.

We program the “Extinguishing” mode, lasting exactly one hour, lower the lid. Exactly in the middle of the process, pour the cocoa mixture with two tablespoons of sugar and grated chocolate into the bowl. You can change the quantity at your discretion, from half to a whole hundred-gram tile.

Three minutes before the end of the cycle, add butter and stir into the jam; do not close the lid any longer, but quickly pack the hot jam.

Option 5: Plum jam with Zhelfix - “Christmas”

There is a reason to add two or three drops of orange essence to the alcohol. The fact is that the original recipe recommends using rum, and it is often associated with the aroma of citrus. You can change the proportions of spices or completely remove any of them; the only thing that is advisable to do is grind them just before use.

Ingredients:

exactly a kilogram of ripe plums;
a third of a glass of water;
sugar, white - five hundred grams;
a quarter spoon of grated cloves and ground coriander and a little more of cinnamon;
a spoonful of alcohol or two - cognac (vodka);
a bag of Zhelfix (2:1);
a pinch of nutmeg.

How to cook

Add water to the pitted plum pulp and immediately put the cauldron on heat. After the liquid boils at the bottom of the container, reduce the temperature to a minimum and cover with a lid. Occasionally opening the cauldron and stirring, simmer for about half an hour.

Combine the gelling mixture with sugar and rub the spices into the hot puree. Let them warm up for a minute and add sugar, stirring, boil for five minutes and collect the foam. We do not turn off the heating, pour alcohol into the jam, mix and immediately begin packaging it in sterilized glass containers. Having sealed the jars hermetically, cool them and hide them in the pantry.

Option 6: Traditional plum jam recipe

Everyone has their own favorite varieties of plums for canning, and some housewives don’t even care what to fill their pantries with for the winter. Both are right. Jams whose recipes indicate dark varieties of plums are no better than light ones, except perhaps in color. You liked the description and are looking forward to pampering your homemade ones, but there simply aren’t any berries listed in the recipe? It’s okay, believe me, by replacing them with almost any others, you will lose absolutely nothing.

How can you change the recipe you like so as not to risk the quality of the jam? Yes, it’s elementary! Plums, in addition to color and slight differences in aroma, differ mainly in sweetness and juiciness. The first parameter is easily adjusted by the amount of sugar, the second is also easy to cope with. Jams, the thickness of which depends on the duration of evaporation, simply cook longer, but in no case at a higher temperature. For recipes that require the addition of thickeners, we increase the amount of these mixtures.

Ingredients:

dark plums - 2.5 kg;
cinnamon, vanilla (powder) - two small pinches each;
1200 grams of sugar.

Step-by-step recipe for plum jam

We sort out the plums. For jam, we select berries of medium ripeness with fairly dense pulp and without damage in the form of rot. Breaking off the tails, rinse the berries with cool water, break them, and remove the seeds.

Place the halves in a container suitable for making jam. It is best to take a wide basin or a large saucepan with a double bottom. Add sugar to the plums and mix carefully so as not to crush them. Place on the stove and turn on medium heat.

As soon as the sugar dissolves completely in the juice that comes out of the plums, turn up the heat and boil the mass for forty minutes. At this time, stir as often as possible and carefully collect the resulting foam.

Mix vanilla and cinnamon into almost finished jam. After that, boil it for another ten minutes, and put it in sterile jars, seal and cool.

- a delicacy of French origin. In essence, it resembles our jam, but the consistency is more jelly-like. It can be prepared from a variety of berries and fruits. Several interesting recipes on how to prepare delicious plum confiture are waiting for you below.

Plum confiture with raisins

Ingredients:

plums (prunes or eel) - 1.5 kg;
sugar – 300 g;
large golden raisins – 100 g;
flower honey – 300 g;
lemons – 2 pcs.;
oranges – 2 pcs.;
rum – 100 ml.

Preparation

First, prepare the raisins: wash them, pour boiling water over them and dry. After this, pour in rum (you can use brandy, whiskey or cognac instead of rum), cover the container and leave for at least 4-5 hours, or even better, for a day.

Cut the plums in half, remove the seeds, and cut the pulp into arbitrary, not too small pieces. Wash the oranges and lemons thoroughly, peel the zest, and squeeze the juice out of the pulp. In a cooking container, mix orange and lemon juice, as well as chopped zest. Add sugar and 100 ml of water. When the mixture boils, add honey and skim off the resulting foam. And after that, lay out the raisins along with the liquid and the prepared plums. Mix it all carefully. Bring to a boil, reduce heat and cook, stirring until the mixture begins to thicken. This should take about 1 hour. After this, pour the confiture into sterile jars and seal them.

By the way, in this case, not quite ripened plums are also suitable for us. You just need to chop them smaller and increase the cooking time by 10 minutes. At the same time, the amount of sugar remains the same.

Plum confiture

Ingredients:

plums – 1 kg;
sugar – 700 g;
apple pectin – 2 tbsp. spoons.

Preparation

First, we sort and wash the plums, remove the seeds, put the pulp in a saucepan and cover with sugar. Now mash the plums well with a masher and put the pan on the fire. Cook for 6-8 minutes, periodically removing the foam. Strain the resulting mass through a colander. Pour the mixture back into the pan and bring it to a boil. Now add pectin and boil for 2-3 minutes. Pour the confiture into sterile jars and close the lids.

The cooled confiture resembles jelly - you can freely cut it with a knife.

Plum confiture with almonds

Ingredients:

plums – 2 kg;
sugar – 1.6 kg;
cognac – 200 ml;
almonds – 400 g;
jam powder with pectin – 4 sachets.

Preparation

Wash the plums, remove the seeds from them, and place the pulp in a container in which we will prepare our confiture. Add pectin powder and bring the mixture to a boil over low heat. At the same time, it needs to be stirred periodically to prevent it from burning. After this, pour in cognac, add almonds and sugar. Mix everything well and cook for about 10 minutes, then pour into jars. Incredibly delicious plum confiture is ready!

Marmalade confiture of plums and apples

Ingredients:

Preparation

Wash the plums and remove the pits. Peel the apples and cut them into pieces. Place in a saucepan in layers: plums, then apples and sugar and repeat plums-apples-sugar again. Peel the zest from half a lemon, grate it on a fine grater and mix with a pinch of cinnamon and a teaspoon of sugar. Pour the resulting mixture into the pan with the remaining ingredients. Cook, stirring constantly, over low heat until you get a thick marmalade mass. Pour the marmalade confiture from plums and apples into containers, which, after cooling, cover with parchment paper.

Confiture is a type of jam with crushed pieces or whole berries. I suggest you prepare a wonderful pitted plum confiture for the winter. Fragrant, very tasty plum confiture can be served with pancakes, with ice cream, added to pies, and prepared desserts with it. From this quantity of products, 3 half-liter jars of jam are obtained.