Thick seedless plum jam for the winter - 5 simple recipes with step-by-step photos

August gardens and dachas are fragrant with tender plums. Excellent housewives make the most delicious preparations from it, but, perhaps, there is nothing easier than making plum jam for the winter. His main recipe includes only 2 ingredients - ripe plums and sweet sand. The golden rule says: it is best to take them in a 1:1 ratio. If the mass seems very sour, simply add more sugar to it, and the very sweet taste is neutralized with lemon juice.

Plum is rich in dietary fiber and pectin and is known for its laxative effect. Jam from it to some extent retains the beneficial characteristics of new fruits. It is useful for hypertensive patients, but diabetics should treat the delicacy with caution, because it contains a huge amount of sugar. The calorie content of plum jam is 228 kcal per 100 g of product.

And yet, plum has a pleasant, but very faint smell. That’s why jam made from it is significantly inferior in smell to apricot, cherry and even strawberry. By experimenting and adding cloves, star anise, anise, ginger, cardamom and other spices, you can get your own unique recipe. Very few of them are needed. Plum preparations are served by the hostess on the table as a dessert, but the dish itself is very satisfying. Even a thin layer of jam on a sandwich is a good option for breakfast, which will perfectly suppress the feeling of hunger until lunch. The fruit is excellent for preservation, and people have come up with many recipes for making it.

Plum jam

According to the proposed recipe, you can prepare a very thick mixture of plum jam. This is a method for flawlessly harvesting plums. Jam will be not only a dessert for your tea party, but also a delicious interior for homemade baking.

Cooking time – 50 minutes.

Ingredients

Manufacturing process

Eat healthy!

Pitted plum jam for the winter - the most common step-by-step recipe

We present to your attention the usual method of making plum jam. Its individuality is the cooking time: the longer you cook, the thicker it will be, because the excess liquid will evaporate. You will always have ready-made interior for buns, pies and rolls at hand. This blank will not sit on the shelf for a long time.

Ingredients:

Plums with pits – 1 kg.
Sugar – 800 g.

Manufacturing process:

For this jam, choose plums that are not overripe. It is easier to remove the pit from such fruits.
Rinse the plums and, dividing them into two parts, remove all the seeds.
Place the fruits in a container for making jam and add the indicated amount of sugar. Stir the contents well, because there is no need to preserve the integrity of the slices.
Place the container over low heat and cook the plums until juice appears. Use a slotted spoon to skim off any foam that forms on the surface.
Cook the jam until the plums are completely softened. The cooking process will take you 1.5–2 hours. This time also depends on the variety and quantity of plums. Stir the jam occasionally with a wooden spoon. Remember that plum jam will be watery for a long time and only towards the end of the cooking process will it become the desired thick mixture.
Check the thickness of the jam at the end of cooking by scooping it into a spoon and letting it cool. If the jam is not thick enough, cook for some more time.
During this period of time, sterilize containers and lids using any method.
Place the finished jam into jars and roll up the lids. Leave the containers upside down until they cool completely.
Store the prepared plum jam in a cool, dark place.

Happy home baking!

Plum jam for the winter without water

In this recipe, you are invited to prepare jam from plums without adding water, as a result of which you will get a dessert with a rich taste and powerful aroma.

Ingredients:

Plum – 1 kg.
Sugar – 200 g.
Cinnamon to taste.

Manufacturing process:

We thoroughly wash all the plums under running water and, cutting along the groove, remove the seeds.
Place the prepared plums in a container for making jam and place on low heat.
Let the plums simmer for 15–20 minutes. During this period of time they become soft.
Place the softened plums in a baking dish or other heat-resistant container.
Sprinkle the fruit sparingly with the indicated amount of sugar and add ground cinnamon.
Preheat the oven to 150 degrees and place a container with plums and sugar in it for 1.5 hours.
Every 30 minutes, sprinkle the prepared jam with sugar in the amount of 2 tbsp. l.
Pack the finished jam into prepared sterile containers and seal with lids.
Store this jam in a cool, dark place.

Plum jam for the winter

We offer you a simple and quick recipe for making delicious thick plum jam for the winter. In this recipe, you can change the amount of sugar used and adjust the sourness of sweetness to your own taste.

Ingredients:

Plum – 2 kg.
Sugar – 700 g.

Manufacturing process:

To make this jam, take ripe and juicy plums. Wash the fruits well with running water and cut them into halves, remove the seeds.
Place the prepared plums in a container for making jam, close the lid and place on the stove, turning on medium heat. Cook the plums for 15 minutes, stirring occasionally. During this period of time, the plums will release their own juice and acquire the texture of a puree. There is a peel left in it, which can be crushed in a blender, but some people like plum jam with pieces of peel.
Pour sugar into the resulting mass, determining the amount according to your own taste, and stir.
Cook the plum puree with sugar over low heat for 15 minutes. Adjust the thickness of the jam using the duration of the cooking process. Don’t forget to stir everything from time to time so as not to burn.
Pour the prepared jam into sterile containers and roll up or screw on screw caps.
Turn the containers over, cover with a warm blanket and leave for a day to cool completely. Store plum jam in a cool, dark place.

Eat healthy!

Recipe for pitted plum jam

Of the huge number of methods for making plum desserts, we bring to your attention the most popular recipe. This jam can be served to guests for tea or used for home baking.

Ingredients:

Plums – 1 kg.
Sugar – 500–800 g.
Unsullied water – ½ tbsp.
Vanillin – ½ sachet.

Manufacturing process:

Rinse the plums, cut them in half and remove the pits.
Place the prepared plums in a container for making jam and pour the indicated amount of water into them.
Place the container on low heat and cook until they become a thick puree. Stir the contents of the container from time to time so that the plums do not burn.
Grind 100% boiled plums through a colander or sieve to remove the skin.
Pour the required amount of sugar into the purchased puree, stir until it is completely dissolved and cook the jam over very low heat for 30 minutes.
At the end of the cooking process, add vanillin to the jam.
Place the finished jam in the prepared containers and seal tightly.
Store this delicacy in a cool place.

Recipes for prune jam (plum)

Prune is a variety of plum characterized by its rounded shape, juicy pulp and the darkest skin color.

To make prune jam for the winter at home, use the least mature prunes with a narrow skin.

There are several recipes for creating plum jam from prunes with various additives.

If you want to make ordinary jam, then you can additionally flavor it with several crushed plum kernels.

They must be tied in one layer of gauze and placed in the jam while cooking.

Traditional prune jam

sugar - 3 kg
plum puree - 3 l

From this size you should get 6 0.5-liter jars and one 200-250 ml.

Recipe for plum jam Prunes:

1. Wash the plum well, cut it into halves and remove the pits.

2. Make plum puree in a blender.

3. Pour into a bowl, having previously measured the size of the workpiece.

For any liter of puree for making jam, you will need to add 1 kg of sugar.

4. Add sweet sand and stir well.

5. Place on the stove over low heat and cook, skimming off the foam, until the plum has reduced by half - this will take approximately 3 hours.

Also, plum jam will change its color to very black, and that’s how it should be. And it will thicken in 10-12 hours.

6. Immediately pour the hot brew into sterilized jars and roll up or cover with boiled nylon lids.

Can be stored at room temperature, without refrigeration.

Dark plum jam with pectin

pitted prunes – 1 kg
sweet powder - 500 g
pectin powder – 1 sachet (40 g)
citric acid - 2 g

How to make prune jam:

1. Wash the plums and remove the pits.

2. Grind approximately 3/4 of the prunes in a blender.

3. Place in a wide, low saucepan, add a little water and cook for 5 minutes.

4. Add pectin powder mixed with 200 g of sweet powder, stir.

5. Add the remaining powder and finely chopped prunes in parts and continue cooking for 5 minutes. At the end of cooking, add citric acid.

6. Pour the hot jam into jars wrapped in a damp towel and roll up.

7. Turn upside down and leave to cool.

Recipe for prune jam with spices

1 kg prunes
1 kg sugar
3 tbsp. l. lemon juice
3-4 buds of cloves
0.5 tsp. ground cinnamon (no heap)

Making prune jam for the winter:

1. Rinse the plums and remove the pit.

2. Grind into puree in a meat grinder.

3. Transfer the plum puree into a bowl, add sugar, stir and place over medium-low heat.

4. Bring the mixture evenly to a boil, stirring constantly and skimming off the foam so that the sugar dissolves and does not burn.

5. After boiling, pour in lemon juice and add spices.

6. Cook the prune jam at the lowest boil, always stirring and skimming off the foam, for 1-1.5 hours, so that it thickens and gets a beautiful color.

7. Pour the hot jam into sterilized jars and close with boiled lids, then cool and store.

Five minutes of yellowish plums

Raspberry jam with gelatin for the winter

Strawberry jam with Zhelfix 1:1 and 2:1

Hurray!
Cooked it. It turned out very tasty, we’ve even started eating it. I think it won’t survive until winter.

TOP 5 recipes for making seedless prune jam for the winter

Prunes are the name given to dried plums of any variety. During the drying process, the plum acquires a “candy” taste, the sugar goes into a concentrated form. The product contains carbohydrates, proteins, potassium, vitamin K (low molecular weight organic compound of relatively simple structure, necessary for all living things) and carotene. Jam made from such fruits is a vitamin-rich treat; it has a slight laxative effect, which is important for older people. Let's look at the intricacies of making prune jam for the winter, different types of recipes and manufacturing technologies.

Individualities of making prune jam for the winter

Jam, in which the fruits are finely ground in a blender or passed through a fine sieve without skin, has the highest taste properties. Before this, the prunes are boiled in a small amount of water over low heat or kept in warm water for a couple of minutes to soften and saturate with moisture.

Since the fruits contain saturated sugar, less sugar should be added to the jam than to preparations made from new fruits, and at the end of cooking.

Selection and preparation of goods

Dried fruits are selected based on the following aspects:

color – uniform, richly dark, without excess shine, white coating or mold;
density - medium, without watery contents inside;
smell – pleasant fruity, without signs of mustiness;
It is better to take it with seeds and remove them without the help of others due to the threat of unnecessary contamination and fragments of seeds getting into the fruit during industrial processing.

The drying material is carefully washed, first in a cup of water, and then in running water, and then heat treatment begins.

How to properly prepare containers?

Prune jam is a high-calorie product; 100 grams of it contain 241 kilocalories due to the huge amount of sugar. Since you can’t eat a lot of it right away, it is advisable to choose containers from 300 to 500 grams.

Pay attention! The thicker you plan to cook the jam, the wider the neck the jar should have.

Lids can be made of iron, polyethylene or glass, with a locking mechanism. Wash the inside of the jars in a bowl with baking soda, rinse with running water, scald with boiling water or sterilize in bubbling water for 5-7 minutes.

The best recipes

A very tasty jam is made according to traditional recipes - the way our grandmothers ground fruits, through a sieve and a meat grinder, also according to new recipes, with chocolate, spices and pectin.

Traditional jam

If you take prunes without seeds, you should immediately heat them; if you take them with seeds, then first steam the drying a little, then remove the seeds and cook again for 20-30 minutes. When cooking, pour water so that the fruit is completely covered with water by 2-2.5 centimeters.

prunes – 500 grams;
sugar – 250 grams.

After softening the prunes, rub them through an iron sieve. Add sugar to the remaining water after boiling the dried fruits and prepare a syrup, mix with the ground fruits and boil until a suitable mixture is obtained. When hot, place in jars, seal, and keep warm for 20-24 hours.

With pectin

Apple pectin is a natural thickener for fruit and berry preserves, jams, and jellies.

Fundamentally! After adding pectin, the boiling time of the jam should not exceed 3 minutes. If you cook longer, the pectin is partially destroyed.

prunes – 1 kilogram;
sugar – 600 grams;
pectin “Pudov” – 1 sachet (10 grams);

Add water to dried fruits, boil until soft, chop. Combine the puree with the remaining water and sugar from cooking. Cook for 20-30 minutes. Mix a bag of pectin with 2 tablespoons of sugar and add to the jam. After 2-3 minutes, remove from heat. Place into jars, roll up, and let cool at room temperature.

Spiced

Unusual preparations can be prepared by adding ground cinnamon, clove buds, ginger, cardamom, and nutmeg to crushed prunes.

prunes – 500 grams;
freshly squeezed juice of 1 lemon;
crushed nutmeg - 1/3 teaspoon;
cinnamon – ½ teaspoon;
sugar – 400 grams.

Soak dried fruits in hot water until softened. Grind in a blender. Add freshly squeezed juice of 1 lemon, sugar. Cook until suitable thickness, at least 30 minutes. At the end of cooking, add spices. Pour into jars, roll up, cool at room temperature.

With chocolate

Prune jam with chocolate can be poured into silicone molds for baking cookies. By putting the treat in the refrigerator for one day, we get a beautiful chocolate dessert.

prunes – 400 grams;
chocolate pieces – 600 grams;
sugar – 250 grams.

Soak dried fruits in water until they become soft, grind in a blender, add sugar. Leave for a period of 6 to 12 hours, for example, at night (that is, in the dark) . Then cook over low heat for 5-7 minutes. Repeat the cooking function 2-3 times to obtain a non-spreading confiture.

Through a meat grinder

Steamed dried fruits with the pits removed should be passed through a meat grinder.

prunes – 1 kilogram;
sugar – 750 grams.

Cover crushed fruits with sugar and leave for 4-6 hours to soak. Place on low heat. After boiling, cook with constant stirring for 40 minutes. Pour into jars while hot, seal, and warm under a blanket for 20-24 hours.

Rules for storing confiture

In a basement with a constant temperature of 3-4 degrees or on the bottom shelf of the refrigerator, jam can be stored for up to 2 years. At room temperature, well-cooked thick confiture can be stored for up to 1 year. .

Prune jam: two delicious recipes for making an extraordinary dessert from dried fruits.

Prunes are dried plums of all types. Compotes are made from such dried fruits, the insides are prepared for sweet pastries, and they are also used as a substitute for sweets. And that is not all! For guests, for example, you can prepare an unusual dessert - prune jam. Don't believe me? Then we bring to your attention two delicious recipes for making jam from dried plums.

How to choose the “right” prune

It’s no longer news to anyone that unscrupulous producers of dried fruits resort to various tricks to improve the presentation of their own goods. Prunes are no exception. You can often find delicious dried plums with glossy skins on store shelves that just beg to be purchased. But are these dried fruits really useful? Let's look at a few main rules for choosing prunes:

The color of dried fruits should be dark. Brown fruits indicate that this is a bad product.
The skin of prunes must be matte. The presence of very small sparkling areas is allowed. Manufacturers treat especially attractive fruits that shine in the sun with fats or glycerin.
It is better to pause your choice on fruits from which the drupe has not been removed. This will protect you from bacteria that could get inside the dried fruit after removing the pit.
The prunes should be firm and elastic to the touch. You should not take very dry specimens or fruits that release liquid when squeezed.
When choosing prunes, you should pay attention to their smell. It should be pleasant, quite pronounced. Beware of fruits that smell moldy.
The taste of dried fruits is rich, sweet and sour. Avoid eating prunes, which have a bitter taste.

A simple experiment will help you make sure that you have received a high-quality product: fill several specimens of prunes with water at room temperature. After half an hour, the “faithful” prunes will change color in places, but those treated with chemicals will retain the same appearance.

Recipes for making jam from dried fruits

Traditional version of prune jam

Prunes, 600 g, washed thoroughly in warm water. If it had bones, then they are removed at this step. The fruits are placed in a small saucepan and filled with water at room temperature. The liquid should cover the fruit 3 centimeters higher. Place the bowl on low heat and boil the prunes until soft for 1.5-2 hours. An indicator of readiness is when the liquid has completely evaporated. Roast dried fruits are crushed. It is very convenient to use a meat grinder or blender for this. If, when punching prunes with a blender, difficulties arise due to a lack of water, then you can add very little hot boiled water to the working bowl.

At the same time, prepare a sweet syrup from half a glass of water and 200 grams of sugar. As the syrup begins to thicken, and this is approximately 5-7 minutes, crushed prunes are added to it. The jam will be ready after 10 minutes of cooking, with continuous stirring.

Prune and dried apricot jam

300 grams of prunes and 200 grams of dried apricots are washed, pitted as necessary, and any fruit is cut into 2-3 parts. Dried fruits are poured with water 2 fingers above the level of the fruit, and sent to the stove to boil under the lid. After 1.5 hours, add half a kilo of sweet sand and a glass of water to the bowl. Stirring constantly, cook the mixture for another 25-30 minutes until the water thickens. Savory jam from prunes and dried apricots is ready!

Channel “GUSTO! Taste of Inspiration" will tell you about another method of making jam from dried fruits

How to use and store prune jam

Naturally, making jam from dried fruits is quite expensive, but in order to please guests, you can allow yourself to make such a preparation from time to time. Prune jam is a good filler for waffle rolls or sweet tartlets, and also goes well with freshly baked bread for breakfast.

Because this jam is made in small sizes, there is no point in covering it under a lid for long-term storage. Prune jam can be perfectly stored in the refrigerator for up to 3 months, provided that it was packaged in unstained, dry jars.