10 recipes for making prune jam for the winter with and without pits

Plums of the Hungarian species are called prunes, due to the color and prunes, which are obtained by drying the fruit. Compotes, preserves, jams, and marmalade are made from plums. Homemade prune jam will help preserve the harvest and provide your household with dessert for the winter.

1 Individualities of making jam
2 Preliminary work
- 2.1 Preparation of the main ingredient
3 Rules and periods for storing jam
4 Prune jam: 10 recipes
- 4.1 The usual “five-minute” recipe for the winter
- 4.2 With bones
- 4.3 Seedless
- 4.4 With nuts and cognac
- 4.5 With pumpkin
- 4.6 With walnuts
- 4.7 Chocolate
- 4.8 Sugar free
- 4.9 With cinnamon
- 4.10 With apples

Individualities of making jam

For preparations, ripe fruits that have gained sweetness are collected. When cooked, overripe plums turn into a porridge-like mass; jam and marmalade are made from them.

To keep the plums intact, they are pierced with wooden toothpicks. The fruits are cut lengthwise and the seeds are removed; a sharp knife with a narrow blade is used for cutting.

Rules for making syrup:

water is poured into a pan and boiled;
sweet sand is poured into boiling water in portions, stirred constantly, and not allowed to burn;
The syrup is heated to a boil.

Preliminary work

Cooking utensils, kitchen utensils for mixing and packaging the finished product, small jars, lids are washed with detergents and rinsed with bubbling water. Jars are sterilized using steam or dry air methods. The lids are dried by laying them out on a clean towel.

Preparation of the main ingredient

Fruits are selected without wormholes or rottenness, twigs and leaves are torn off, and washed. To prevent the fruits from exploding during cooking, they are blanched in hot water for 5 minutes and pierced in several places. Huge fruits are cut in half.

Rules and periods for storing jam

The finished product is placed in sterile jars while hot. Jam, boiled with a huge amount of sugar to a thick mixture, is covered with metal lids, stored at home, or covered with plastic lids, stored in the cellar. Jam made with a low sugar content is covered with metal lids and stored in the refrigerator or cellar.

Prune jam: 10 recipes

Winter jam is made from new fruits, with and without seeds. You can cook dried prunes by first soaking the fruits in water. The soaking water is not thrown away; it is boiled in it, adding sugar.

To contrast the taste, add: cinnamon and cocoa, nuts and cognac, lemon zest and nutmeg, cook with the addition of apples and pumpkin.

The abundance of recipes allows you to make a choice and prepare a dessert for the winter to your taste.

The usual “five-minute” recipe for the winter

Five-minute prune jam retains the smell and taste of new berries, has a watery mixture, and is easy to make. It is served as a dessert with tea, added to ice cream and milk porridges.

Plums, pitted or sliced, are placed in layers in a bowl, sprinkled with sweet sand, and left for a day.

Gently mix the fruits with a wooden spatula, bring to a boil, boil for 1 minute, skimming off the foam.

Remove the workpiece from the heat and cool. The fruit mass is boiled 5 times for a minute, with extracts.

seedless fruits – 1 kg;
sugar – 0.5 kg.

With bones

Prune jam can be made with pits. It has a pleasant almond flavor, but cannot be stored for a long time due to cyanide in the pit. The jam comes out thick, and whole plums decorate homemade cakes and desserts.

The syrup is prepared, cooled to 80 C. The fruits are placed in a basin and filled with syrup. Leave for 4 hours. Place on a slow fire, heat to a boil, but do not boil, simmer for 5 - 7 minutes. Leave for 6 – 7 hours. Cook until done in 2 portions.

Readiness is determined by a drop on a saucer; it does not have to spill. The finished product is packaged in sterile jars with plastic lids and stored in the refrigerator.

fruits – 1 kg;
sugar – 1.5 kg;
water – 2 glasses.

Seedless

Prune jam can be made without seeds. The jam comes out thick and is added to the insides of homemade pies.

Pitted plums are poured into a basin. Boil the syrup, pour in the plums, and leave for 12 hours. The syrup is drained, boiled for 5 minutes, the plums are poured again, and left for 12 hours.

Cook the mixture for 30–40 minutes over low heat, stirring gently and skimming off the foam. In the finished jam, the plums are transparent.

seedless fruits – 1 kg;
sugar – 1.3 ÷ 1.4 kg (depending on the sweetness of the fruit);
water – 2 glasses.

With nuts and cognac

You can cook prune jam with nuts and add cognac at the end. It will amaze with its unique taste and inimitable smell.

The chopped slices are covered with half of the sweet sand and left for an hour. Cook over low heat for 20 minutes, stirring and skimming.

The nuts are chopped and poured with water to extract the bitterness from the nuts. After an hour, the water is drained.

Add the remaining sugar and nuts to the jam, mix, boil for half an hour, and place the roast in jars.

fruit halves – 1 kg;
sugar – 0.75 kg;
peeled walnuts – 100 g.

With pumpkin

Prune jam can be cooked with pumpkin and adding spices - this will give it a piquant taste. Spicy smells will remind you of hot summer.

The seeds are removed from the fruits and cut into slices. Pumpkin is cut into cubes or strips. Place plums and pumpkin in a bowl, cover with sugar and leave for 3 hours.

Boil the workpiece twice for 10 minutes, keep for 6 - 8 hours in a cold place.

Add spices to the mixture, let it brew for an hour, and boil for 5 minutes.

fruits – 1 kg;
pumpkin – 1 kg;
sugar – 0.75 kg;
spices: nutmeg, ground cinnamon, vanillin - 1 g each.

With walnuts

Adding toasted walnuts is a nice complement to the plum flavor.

The prune halves are placed on the bottom of a basin, covered with sweet sand, and left for 2 hours. Cook for half an hour, stirring and skimming off the foam.

Walnuts are chopped with a knife and fried in a dry frying pan until the aroma of fried nuts appears. Pour the nuts into the jam and cook for another 20 minutes.

fruits – 2 kg;
sugar – 1.5 kg;
peeled walnuts – 250 g.

In Apple pie order

Savory prune jam with the addition of cocoa will amaze even picky guests with chocolate notes.

Prunes are ground in a blender. Pour sugar into a blender in a narrow stream, stirring until completely dissolved. Cook the prunes for 30 minutes, stirring and skimming off the foam.

Add butter and cocoa powder, mix and simmer for another ¼ hour. Place the fruit and chocolate mass in jars with metal or glass lids and store in a cool place.

seedless fruits – 1.5 kg;
sugar – 0.4 kg;
cocoa – 2 tablespoons;
butter – 100 g.

Sugarless

You can make plum jam without sugar. Place the quartered prunes in a bowl, lightly press down the slices with a slotted spoon, and let them stand so that the juice is released.

Pour in water and evaporate over low heat in 3 – 4 doses of 15 minutes each with a holding time of 6 hours.

Place in sterile jars with metal lids. Store in the refrigerator.

fruits – 2 kg;
water – ¾ cup.

Cinnamon

Cinnamon will add a special flavor to the jam.

Pour halves of prunes into a basin, sprinkle with sugar, and leave until the juice is released. Cook in two steps for 15 minutes, with exposure for 5 hours. Dump in the cinnamon and cook for 30 minutes.

fruits – 2 kg;
sugar – 800 g;
cinnamon – ¼ teaspoon.

With apples

Jam made with the addition of apples has transparent fruit slices, the syrup is dark amber in color.

Prunes are cut into slices. Choose hard apples so that they do not turn into puree, peel them, and cut them into slices.

Layers of sweet sand, plums, apples are poured into the basin and left in a cold place overnight (that is, in the dark) . Cook for 5 minutes, 3 times with breaks for up to 4 hours. Vanillin or lemon zest is added for flavor.

plums – 0.5 kg;
apples – 0.6 kg;
sugar – 0.5 kg.

Prune jam: methods for making dessert from new and dried plums

Almost everyone associates prunes only with dried fruits, but in fact, the freshest plum of the dark variety “Hungarian” is also a prune. These fruits are very sweet in taste, and they are specifically used to make famous dried fruits. In this article we will teach you how to make jam from both new and dried fruits. The dessert turns out to be very tasty, so don’t miss the opportunity to familiarize yourself with the most popular methods of making it at home.

How to cook prunes

First, the fruit must be thoroughly washed. With all this, it is necessary to treat any fruit individually with warm running water. Dried prunes are no exception.

The washed fresh prunes are transferred to a mesh for drying. The fruits are immediately inspected. From the total mass, rotten fruits or very overripe ones, characterized by excessive softness, are discarded.

If the recipe requires removing the pits, cut the plum lengthwise and remove the drupes. To ensure that the plum in the jam has a complete appearance, the cut is not very large, and the pit is removed using a teaspoon. Another option if the recipe requires the use of prune halves. In this case, the fruit is divided into grinds, and then the stone is removed.

Previously washed dried prunes are poured with boiling water and left for 30-40 minutes until they swell. If the dried fruits had seeds, then in a steamed form, they are removed.

Jam recipes

From fresh prunes

With bones

A kilogram of plums is washed. Then any fruit is pierced in two places with a toothpick. The prepared prunes are transferred to a saucepan or basin for cooking, and sprinkled with 1.2 kilograms of sugar. The bowl of food is left for 8-10 hours. At this time, the pan can be placed in the refrigerator.

After the set time, start cooking the jam. A whole plum will give juice, but it will be even less than if the fruits were cut into halves, so add 100 ml of water to the bowl.

Cook the jam over low heat for 5 minutes after boiling. Then, covered with a cloth (a collection of different and interacting tissues form organs) , the container is left to cool. Under no circumstances should you cover the pan with a lid, just a cloth (A collection of different and interacting tissues form organs) or a clean towel.

The cooled mass is boiled again over the fire (15 minutes) and placed in jars. Containers for preparations are sterilized in advance. Read more about the sterilization process here.

Seedless

Halves of fruits (1 kilogram of pulp) are poured with bubbling syrup. The syrup is prepared on the stove by combining sugar (1.1 kilograms) and water (200 ml) until completely dissolved. Gently mix the slices or simply shake them so that the sweet base is distributed more evenly, and leave for 1 hour.

Cook the jam for exactly 7 minutes after the mixture boils, and then turn off the heat. Continue cooking for seven minutes after cooling completely. This will take about 5-8 hours.

After the third boiling, the jam is packaged in small jars and screwed on with lids.

The “Find Your Own Recipe” channel shares instructions on making jam with cognac and vanilla sugar

In the oven

Prunes (2 kilograms) are freed from the drupes and sprinkled with sugar (2.5 kilograms). After three hours of infusion, all products are transferred to a baking sheet with high sides or any other heat-resistant container. It is important that the fruits are placed quite tightly, but not more than 2 layers. You should also pay attention to the amount of juice released. If it is less than 200 ml, then ordinary cool water should be added.

The prunes are sprinkled with vanilla sugar (1 teaspoon) on top and sent to the oven, heated to a temperature of 150...170ºС. Cooking time is an hour. To make the dish cook more evenly, the cooking process is interrupted a couple of times to stir the plums.

In a slow cooker

Syrup is cooked in a slow cooker. To do this, use the “Cooking” or “Soup” mode. When sugar (1 kilogram) is completely dissolved in water (150 g), add fruit tenderloin. To do this, the pits are removed from the plums and the pulp is cut into 2 or 4 parts. The total weight of the fruit (without seeds) is 1 kilogram.

The multicooker lid is not closed. Prepare the dessert using one of the available modes: “Stew” or “Soup”. Stir the jam from time to time. Total cooking time is 30 minutes.

Ground

The plums are cut into halves, immediately freeing them from the pits. Then the tenderloin is passed through a meat grinder with a large mesh section. Sweet sand is added to the plum puree in a 1:1 ratio. The mass is thoroughly mixed and allowed to stand for 30 minutes to wait for active juice separation. Plum puree with sugar is sent to the fire and boiled for 8-10 minutes.

With apples

Apples (500 g) are cut into slices or pieces of approximately the same size. Syrup is boiled on the stove from 200 ml of sugar and 1.2 kilograms of sugar. When the syrup becomes transparent, add apples and prunes, cut into halves.

Reduce the heat to low and bring the mixture to a boil. Cook the jam for no more than 3 minutes, and then take an eight-hour break. Re-cook for 10 minutes. The finished dessert is placed directly from the stove into jars and closed tightly. There is no need to warm up the workpiece under a blanket.

From dried prunes

Prunes can be purchased at the market or in a store, but home-harvesting dried plums is entirely possible. The intricacies of this process are carefully described in our article.

Normal method

Cooked prunes, soaked in boiling water, add water and cook over medium heat under a lid for half an hour. If there were seeds in the fruits, they are removed earlier.

When the dried fruits are cooked, they are punched with a blender until smooth and pureed, and sugar is added. Sugar must be taken 2 times less than dry prunes. After 30 minutes (during this period of time the sugar will almost completely dissolve), the bowl of puree is placed on the fire and boiled for 5 minutes, stirring constantly.

With raisins and dried apricots and honey

The color and variety of raisins does not matter, the main thing is that they are seedless, because picking them by hand will be unrealistic.

Dried fruits (200 grams of each type) are prepared in the same way as prunes, in other words, they are kept in boiling water before cooking, and then they are boiled together for 30-40 minutes. To best preserve vitamins, dried fruits can be steamed in a slow cooker or double boiler.

Boiled dried apricots, raisins and prunes are passed through a meat grinder and combined with honey. Its quantity is determined individually, depending on the required thickness of the jam.

To enrich the taste, you can add crushed walnuts or almonds to the jam.

How to store prune jam

Jam with seeds cannot be stored for a long time. The longest period is 1 year. This is specifically related to the presence of drupes in the workpiece. After long-term storage, it begins to release substances that can cause damage to the body.

Seedless jam from new fruits is stored in any dark and, preferably, cold place for no more than 1.5 years.

Dried prune jam can be stored in the refrigerator for no more than 2 months.

Prune jam is not the only tasty preparation. Compote, jam, jam and puree are also prepared from new and dry fruits.

Prune jam

Strictly speaking, prunes are dried plum fruits, with or without seeds. But due to the fact that the “Hungarian” variety is usually used to produce this type of dried fruit, it is also often called prunes in everyday life. The freshest plums of this variety can not only be dried, but also used to make various sweet dishes. The popular prune jam is made specifically from this culinary variety of plum. At the same time, there are a huge number of recipes for this sweetness, each more exciting than the other. So there is plenty to choose from.

Individual manufacturing

In order for prune jam to transform into a unique dessert, it is necessary not only to find a unique recipe, but also to know the individual characteristics of its production.

To make prune jam, only the freshest “Hungarian” plum fruits are used. They must be mature and not spoiled. Therefore, having collected the collection, it is necessary to sort it out, throwing away rotten, moldy or decayed specimens, and removing the stalks and leaves from others.
Whether to remove the pits from prunes depends on the recipe you choose. If you want to do this, then you need to start this process after the fruits have been thoroughly washed. To do this, simply create a longitudinal incision and remove the bone through it. Prunes are usually not cut completely, trying to make them look whole even without seeds. But in this case, if the recipe still requires you to crush it, you don’t have to be afraid to make a cut along the entire circumference.
It is best to wash prunes one at a time in warm water.
Storage conditions for prune jam depend on the method of its production. Most often it stands well at room temperature.
Regardless of the chosen recipe and storage conditions for the finished jam, it must be placed in previously sterilized jars, preferably small in size.

There are simple and complex recipes for making prunes; jam can be made with or without pits. And any recipe allows you to get a tasty delicacy that will not leave anyone indifferent.

Prune jam with pits

prunes with pits – 2 kg;
sugar – 0.75 kg.

Rinse the prunes and dry with a towel.
Prick each plum with a clean needle or wood toothpick.
Place the fruits in an enamel bowl, add sugar and leave to steep for 3 hours.
Place the bowl of prunes on the stove, cook over low heat until boiling, then raise the flame and cook the fruits for 5 minutes, stirring so they don’t burn and skimming off the foam.
Place the jam in the prepared jars, roll them up and store them in a cold place.

Prune jam with pits has a unique aroma with subtle almond notes. It is precisely for this that it is valued most of all. But during prolonged storage, jam can absorb harmful substances from the seeds, which, by the way, give it a unique smell. Therefore, it is necessary to eat jam with seeds within 2 months.

Seedless prune jam

prunes (pitted) – 1 kg;
sugar – 1.25 kg;
water – 0.4 l.

Remove pits from unblemished prunes.
In an enamel bowl, boil thick syrup from water and sugar, adding it evenly.
Strain the syrup, pour it back into the bowl and bring to a boil.
“Drown” the prunes in the syrup and remove the basin from the stove.
After 3 hours, put the basin on the fire and cook the prunes in syrup for 10 minutes, after 3 hours, repeat the function.
After waiting another 2-3 hours, put the bowl of jam on the stove again and cook the prunes for 5 minutes.
Place the thick jam into the prepared jars, roll them up and put them in the pantry - this jam does not require any special storage conditions.

This recipe produces quite thick jam, which can be turned into jam if it is crushed before the final stage of heat treatment and the cooking time is increased so that the jam thickens more.

Prune jam in chocolate

prunes (pitted) – 1.5 kg;
sugar – 0.4 kg;
cocoa powder – 50 g;
butter – 100 g.

After washing the prunes and removing the seeds, grind the pulp with a blender.
Add sugar to the plum puree and leave for half an hour.
Boil the plum puree for half an hour.
Add the butter, cut into small pieces, cocoa and, stirring everything thoroughly, cook for another quarter of an hour.
Place the plum-chocolate dessert into sterilized jars, closing them tightly. Store in a cool, dark place.

This delicacy will appeal not only to ladies and children, but to all those with a sweet tooth, without exception.

Prune jam with nuts and cognac

pitted prunes – 1 kg;
sugar – 0.75 kg;
walnut kernels – 100 g;
cognac – 20 ml.

Cover the prune halves with half a kilogram of sugar and let them brew for an hour.
Finely chop with a knife and pour warm water over the nuts, drain the water after an hour.
Place the container with prunes on the stove, bring its contents to a boil and cook, stirring, for 20 minutes.
Add the remaining sugar and nuts, cook for another half hour, stirring constantly.
Add cognac, stir and remove the bowl of jam from the heat.
Place the jam in jars and seal them. Can be stored in the pantry at room temperature.

This extraordinary dessert will certainly attract the attention of guests and arouse their admiration.

Prune jam with pumpkin

pumpkin pulp – 1 kg;
prunes (with pits) – 1 kg;
sugar – 0.5-0.75 kg;
nutmeg – 1 g;
ground cinnamon – 1 g;
vanillin – 1 g.

Cut the pumpkin into cubes about a centimeter in size.
Remove the pits from the prunes and cut the pulp into strips.
Mix plums with pumpkin, add sugar and leave for 3 hours.
Boil the pumpkin with prunes for 10 minutes, after 6-8 hours, cook for the same amount.
Add vanilla, cinnamon and nutmeg. After stirring, leave for an hour.
Bring to a boil, cook for 5 minutes and place in sterilized jars. Screw them on and put them away for storage.

Storage conditions depend on the amount of sugar used, if there was a lot of it, then you can store it at room temperature, if not enough, then it is better to put it in the refrigerator. When adding spices to the jam, you can immediately add an orange turned through a meat grinder - this will give it a pleasant smell and improve its preservation.

Prune jam will take up decent space on the table at any time of the year.

Fresh prune jam recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Prunes	700 g	264
Sugar	350 g.	374
Cinnamon
Water	150 ml.

Step-by-step recipe for making fresh prune jam with photos

So, let's start cooking:

Thoroughly rinse the pitted prunes. Then the fruits should be transferred to a paper towel and dried.

Place a container of water on the fire, add sugar and boil the syrup.

Video recipe Fresh prune jam

Pumpkin jam with prunes

We also recommend preparing for you an equally delicious pumpkin jam with prunes!

So, in order to make jam according to this recipe, you will need:

Ingredients:
pumpkin – 3 kg;
vinegar essence - 3 tablespoons;
prunes – 1 kg;
orange – 1 kg;
lemon - 4 pieces.

Well, let's get cooking:

Later, grind the pumpkin cubes with a meat grinder.

Pour water, essence into the container and pour the vinegar solution into the container with pumpkin puree, let it sit for a couple of hours.

Next, rinse the prunes and also grind them with a meat grinder.

Pour water into a container with ground prunes and let it sit for a little while.

Next, drain the liquid from the pumpkin puree, add the prunes, and add sugar.

Grind the orange pulp and also mix it with the rest of the ingredients.

Next, you need to put the container with the contents on the fire and cook for half an hour. That's all, the most delicious, colorful and juicy jam is ready!

Bon appetit!