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

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 for us, we will teach you how to make jam, both from 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 the freshest 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.

Regular 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.

Dried prune jam

Even from dried prunes you can make a savory jam, which is perfect for drinking tea, for the inside of pies, and as an addition to a wide variety of pancakes and pancakes.

Ingredients

• 300 grams of dried (dried) prunes
• 100 g sugar
• 80 ml unstained water
• a pinch of citric acid or 1 tbsp. lemon juice

Recipe for making a dish at home

1. Place the prunes in a small saucepan and pour boiling water over them until it completely covers the dried fruits. Place the pan on the lowest heat, cover it with a lid so that there is a narrow gap for steam to escape.
2. Boil the prunes until they have almost completely evaporated and absorbed water, and then pass them through a meat grinder or grind them using a blender to a puree mixture.
3. Combine sugar and water in a small saucepan and place over low heat. Stirring, heat the syrup until the grains are completely dissolved. Then add crushed prunes, pour in lemon juice or add citric acid, and mix thoroughly.
4. Immediately after boiling, remove the pan from the heat, cover with a lid and leave until it cools completely. Transfer the prune jam into a suitable sized container, close it tightly with a lid and place in the refrigerator for storage.

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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

Not everyone knows that prunes are just dried plum fruits. Certain varieties are used only to transform them into dried fruits. The Hungarian variety is considered a favorite in this processing industry for us.

This particular variety is used to make traditional prune jam, which can later be added to baked goods, or eaten as a snack with tea.

Composition and calorie content

Dried fruits have a special taste, but even if you discard these properties, they will be able to display other positive qualities. The main one is the composition, which includes: riboflavin, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, C, PP, pectin, fiber.

There were some organic acids here. Any fruit is rich in various microelements that have a beneficial effect on the stabilization of various body systems. We are talking about potassium, phosphorus, magnesium and iron.

Those who need constant energy replenishment can use the seedless delicacy. It will be provided by sugars, not only sucrose, but also fructose and glucose.

• Composition and calorie content
• Cooking secrets
• Option with bones

Due to the fact that any dried fruit weighs quite a lot (about 10 g), the calorie content of 100 g of the freshest prunes slightly exceeds the 230 kcal mark.

Thanks to the high content of antioxidants, those who consume properly prepared jam on a regular basis will be able to free themselves from cholesterol plaques. This has a beneficial effect on the general condition of the circulatory system.

Despite the huge number of positive aspects, it is important to keep in mind the fact that dessert has a diuretic effect. This can ruin the course of healing for people who are trying to correct the problem in the excretory system with medication. By the same principle, caution should be exercised by those who do not want to gain an increase in the choleretic effect.

Other distinctive features include a bactericidal effect. The active ingredients help stop the growth of E. coli, staphylococcus and even salmonella.

Those who are losing weight will highly appreciate the ability of sweets to trigger long-dormant metabolism. This happens due to the normalization of the gastrointestinal tract and functioning organs. If you add to this a positive effect on the cardiovascular system by lowering blood pressure characteristics, you get an almost flawless composition.

Adherents of traditional medicine often use prunes to create energy pastes that help avoid decreased performance. People who have to be in stressful situations, or often face complex intellectual work, should allow themselves to be refreshed with tasty jam. This will allow you to regain lost concentration.

World research has shown that special plum varieties are good for preventing cancer. This is due to their ability to successfully neutralize free radicals.

Children suffering from anemia will enjoy this tasty remedy even more than expensive drugs with a chemical fragrance.

Cooking secrets

A good recipe does not guarantee a great result. To achieve a rational result, you need to know a few culinary tricks:

1. The production provides for the introduction of only the freshest Hungarian. All fruits must be sorted for overripe or spoiled ones, which are disposed of in order to achieve an impeccable mixture.
2. Even if the annotation does not say, it is necessary to remove not only the leaves, but also the stalks in advance.
3. But removing the seeds is a voluntary matter. This is constantly mentioned in the step-by-step recipe. If such a point is found, then it is necessary to rinse the plum first, and only later fight against the hard core. In this case, it is necessary to remove the stone without completely cutting the pulp, so that the illusion of integrity is created. The exception is cool cooking, jam passed through a sieve.
4. Washing should be done in slightly warm water. To achieve the best effect, it is better to wash one piece at a time.

Regardless of whether the seaming will be further stored in the basement for several seasons, or will go into the refrigerator for a couple of months, the mixture should only be placed in a sterilized glass container.

Option with bones

To pamper yourself with 2.5 liters of unique deliciousness in the winter, the necessary plums in the amount of 2 kg are prepared in advance. For this amount you will need exactly 750 g of sweet sand.

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First, the workpiece is washed well, drying with a towel. Only after this is each specimen pierced with the back of a match or a toothpick. This is necessary so that the juice flows out faster.

All processed fruits are stored in an enamel container, covered with sugar. In this position, the semi-finished product should stand for about 3 hours. After the designated time has passed, the container is moved to the stove, lighting a low fire. So the mass is cooked until it boils completely.

As soon as large bubbles appear, you need to turn the flame control knob to maximum and let it boil vigorously for about 5 minutes. All this time, the workpiece is painstakingly mixed, skimming off the foam. At the end, the mass is laid out in jars.

Citrus zest, cinnamon, honey instead of sugar, and even cocoa powder aged in suitable proportions for a chocolate taste will add piquancy to the preservation.