Plum confiture

Ingredients

Pectin/gelling mixture – 1 package

Dark tea – 1 bag or 1-2 tsp.

Lemon – 0.5 pcs. (zest)

180 kcal
15 minutes.
15 minutes.

Photo of the finished dish

Video recipe: Plum confiture

Step-by-step recipe with photos and videos

Now I would like to share with you a recipe for a simple and healthy preparation. Let's prepare a fragrant and savory plum confiture according to an ancient French recipe - with the addition of nuts, lemon zest and dark tea.

The highlight of making plum confiture, like, in general, any other confiture, is that in addition to ordinary fruits and sugar, a gelling component is added to the preparation - fruit pectin. This addition not only gives the product a very appetizing texture, but also allows you to significantly reduce the cooking time and the amount of sugar in the composition.

This French plum confiture, in my opinion, is particularly successful in its combination of herbs and spices. Moderately sweet, with a rich natural taste and smell of plums. The subtle scent of lemon, “smoky” notes of dark tea and the delicious taste of toasted nuts only emphasize and highlight the natural taste of plums, without distracting all attention. Such confiture is a true decoration of the table. Thick, ruby red, viscous and glossy - a truly luxurious dessert! Try it!

Prepare the ingredients according to the list.

Chop the nuts coarsely with a knife, and then fry in a dry frying pan for a couple of minutes until golden brown and a nutty smell appears.

Prepare lids and canning jars in advance. Carefully wash the cans of soda, and then sterilize them by steaming, in the oven or in the microwave. Boil the lids for 3-5 minutes.

Thoroughly wash and sort the plums. Remove the seeds and cut the pulp into small pieces or quarters.

Weigh the resulting size of fruit and measure out the required amount of sugar. Select proportions based on the advice of the manufacturer of the gelling component. I use citrus pectin with a 2:1 ratio, in other words, for every kilogram of pitted plums I add 0.5 kilograms of sugar and 1 package of pectin.

Grind half or 2/3 of the total mass of fruit in a blender.

Pour the resulting fruit puree into a frying pan, saucepan or other wide container suitable for boiling fruit. Add the rest of the fruit, cut into pieces.

Stir and add pectin. Following the instructions on the package, I previously mixed pectin with 2 tbsp. Sahara.

To give the confiture an even more appetizing smell and taste, we use dark tea and lemon zest. Cut the zest from a quarter of a lemon into large strips - large pieces of zest are easier to find and remove from the finished jam before preservation. Add zest and tea to fruit consistency.

Stirring constantly, bring the fruit mixture to a boil. Add sugar and stir everything thoroughly.

Continuing to stir, bring the mixture to a boil over medium heat and cook for another 3 minutes from the moment of boiling, skimming off any foam that forms.

Turn off the heat, remove the zest and tea. Add the toasted nuts and stir everything again.

Pour plum jam into sterilized jars. Close with the prepared lids and roll up. Turn the jars upside down and leave for 5 minutes. Then return to the original position, wrap and leave until completely cool.

Plum confiture is ready! Enjoy your tea!

Plum confiture

Recipe contents:

Ingredients
Step-by-step production
Video recipe

Confiture is a type of sweet preparation for the winter for future use. In fact, this is ordinary jam, but with a jelly-like mixture. For the basic base, use any products. But especially popular are confitures made from apples, pears, and, of course, plums. You can vary the preparation using various spices and herbs. Plum mixes amazingly with cinnamon, cloves, star anise, cardamom, and citrus zest. And instead of water, you can use red or white wine, or orange juice.

Ready-made plum confiture has a cool, sour-sweet, rich taste. In addition to the fact that it has pronounced taste properties, it also contains certain useful characteristics. The preparation will be valuable for those who have difficulties with the natural motility of the intestinal tract. 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 healing remedy.

Making plum jam is easy. When finished, the product will have a dense puree-like consistency. And if you like whole pieces of “main” fruit in your jams, 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
Production time - 2 hours

Step-by-step preparation of plum confiture:

1. Place selected ripe, even overripe plum fruits in a sieve and rinse thoroughly under running water. Dry afterwards with a cardboard napkin.

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 cook over low heat. Boil it for about half an hour until the mixture becomes soft.

4. Grind the softened fruits through a fine steel sieve or chop with a blender. You can also grind raw plums through a meat grinder with a thick mesh. If you want to feel the pieces of fruit, then you can avoid crushing some of the plums.

5. You should get a fruit puree of a homogeneous mixture.

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 spill, it means it is ready. Otherwise, continue cooking for another 10 minutes and test again for readiness. Pack the roast into sterilized jars and seal tightly with lids. Turn them upside down, cover with a warm blanket and leave until completely cool. Move the jars to the pantry, where you can store them until next spring.

Watch also the video recipe on how to make plum confiture.

How to make plum jam

Seedless plum confiture for the winter is a fascinating type of sweet preparation. In terms of mixture and taste, it is comparable to ordinary jam, with the only difference being that the confiture is jelly-like and may contain whole pieces of berries or fruits. Eating plum jam helps improve the functioning of the intestinal tract and the entire digestive tract. Therefore, the delicacy is not only a simple and appetizing preparation for the winter, but also a medicinal remedy.

How to make plum jam
How to choose plums for jam
Preparing jars for canning
How long to cook plum confiture
Pitted plum confiture for the winter
Five-minute pitted plum confiture
Plum and apple confiture
Plum confiture in a slow cooker
Conclusion

How to make plum jam

The sweet and sour taste of plum sweetness cannot be confused with any other dessert. You can safely include other fruits in the recipe for making it, for example, apples or pears. Another advantage of this dish is that it is easy to prepare. The main thing is to know the rules for choosing high-quality ingredients and follow the technology.

How to choose plums for jam

To make pitted plum confiture for the winter, regardless of the recipe, any variety of plums is suitable. The main requirement for them is the presence of dense pulp, as well as easy separation of the seeds. Rotten or spoiled fruits are not allowed to be used for canning.

Plums should be ripe, but not overripe. Otherwise, the confiture will take a very long time to harden. Some dessert recipes advise choosing sweet and sour varieties so that the dish acquires the appropriate sourness. You can cook confiture from yellowish plums, burgundy, blue, and snow-white varieties.

Preparing jars for canning

To preserve jam for the winter, the container must be prepared in advance. Jars and lids should be sterilized using any convenient method.

Glass containers can be placed in a bowl filled with water and boiled. Carry out a similar function with lids.
You can use a microwave oven for sterilization. You can pour water into the bottom of the jar and put it in a running microwave for 15 minutes. The action of steam and waves destroys harmful microorganisms inside the cans.

How long to cook plum confiture

For a housewife who is starting to prepare plum confiture for the winter according to the usual recipe, an important question is how much time it will take to make the dessert. This process is not very long. Almost everything depends on what type of hearth is used for sweetness. On average, cooking over low heat takes 40–55 minutes.

Pitted plum confiture for the winter

There is a simple recipe for pitted plum confiture for the winter, which every housewife can make. If you follow the usual technology, the dessert turns out appetizing. The recipe does not require any specific culinary skills; it includes the most ordinary products. For confiture you will need:

1 kg of ripe plums;
300 g of sweet sand or coffee sugar;
½ tbsp. drinking water.

Sort and wash the ripe fruits, remove the seeds and break them into halves. Place the plums in a saucepan, add ½ cup of water, and place on the stove over medium heat. Stir the contents. First bring the fruit mass to a boil, then, reducing the heat to low, simmer for about 45 minutes until the plums are boiled. If foam appears on the surface, remove it. You should not add water to prevent the dessert from being watery.

Five-minute pitted plum confiture

A recipe for a savory sweet for the winter, which is boiled for five minutes in 3 batches. You can eat it as a separate dish or use it to make toast, cookies, pastries, and pies. Required ingredients:

1kg plums;
700 g sweet sand;
½ tbsp. water.

Prepare plums for heat treatment: sort, wash, peel. Place in a small enamel bowl. Dump sweet sand on top. Leave for 1-2 hours until the plum juice releases. Add ½ glass of drinking water and start the first cooking. Place the basin on the stove, boil and leave on the fire for 4-5 minutes, always stirring. Remove from stove, cool. Cover the basin and leave for 6–16 hours.

After this time has passed, start the second cooking - let the confiture boil, boil it for 4-5 minutes and let it cool again for 6-12 hours. Then you can proceed to the final step of heat treatment. Boil the fruit mass and cook for 4–5 minutes, constantly stirring vigorously. After turning off the heat, the confiture can be immediately laid out in pre-sterilized jars and sealed with lids. Place the dessert to cool in a container turned upside down. Then it can be returned to its normal position and sent to be stored in a dry, black space for the winter. This recipe can also be used to prepare snow-white plum confiture.

Plum and apple confiture

Plums and apples are a good combination for all home preserves: compotes, juices, jam. Confiture is no exception, it is rich in taste and fragrant. To prepare plum-apple confiture for the winter according to the usual recipe, you need to take:

1 kg plums;
0.5 kg apples;
1 kg of sweet sand or coffee sugar;
a pinch of cinnamon.

Wash all fruits in clean water, remove spoiled ones. Peel the apples and remove the cores. Cut them into small slices. Just break the plums into halves and remove the pits.

Combine all the fruits in a saucepan, cover with sweet sand, and season with cinnamon. Let the given consistency sit for several hours until abundant juice appears. When it appears, put the pan on the stove. The fire should be of medium intensity. Bring the fruit to a boil, reduce the heat, and simmer the confiture for about 30 minutes. When the plums and apples are perfectly softened and soaked in sweet syrup, they can be pureed. This is done with a blender, sieve, or meat grinder. You can add small whole fruit pieces to the puree to suit your taste.

Return the dessert to the heat for another 30 minutes, cook while stirring. After making sure the dessert is ready, pour it into sterilized jars and seal it tightly. After cooling, leave for the winter in a cold room with low humidity.

Plum confiture in a slow cooker

You can create a plum stock for the winter using a slow cooker. The usual recipe makes the manufacturing process easier and saves time. To cook plum confiture with gelatin you will need:

1.5 kg plums;
500 – 550 g of sweet sand;
2 lemons;
gelatin.

Wash the fruits. Remove the pits from plums cut in half. Pour 50 ml of drinking water into the bottom of the multicooker bowl and place the plums. Select the “Porridge” program. The heat treatment time should be 20 – 25 minutes. During cooking, the contents must be stirred occasionally.

Transfer the boiled fruits to another bowl and grind until puree. Pour the fruit mixture into a slow cooker, cover with sweet sand and cook in the “Baking” mode. The sugar should dissolve evenly. Be sure to stir the puree. While it is cooking, you need to remove the zest from the lemons, squeeze out the juice and pour it into the slow cooker.

The next step is mixing sugar and gelatin. This little trick allows you to prevent the gelatin from clumping into lumps and distribute it sparingly throughout the confiture. Pour pectin and sugar into the multicooker bowl, wait until they dissolve and the mixture boils, after 2-3 minutes turn off the device. The confiture can be placed in hot jars. In order for the dessert to be stored all winter, the container must be sterilized. The confiture comes out thick, fragrant and pleasant to the taste.

Conclusion

Seedless plum confiture for the winter, prepared according to the usual recipes, can be stored for a year. To do this, you need to place it in a cold room with a temperature of +10 0 - +20 0 C. The delicacy is good for health and helps out in the winter, when you want to drink a cup of fragrant hot tea or bake a savory pie.

Plum dishes, Confiture

Plum confiture is a type of plum jam , but the thickest mixture. It has an intoxicating smell and indescribable taste.

Sweets recipes → Confiture

Plum dishes

Confiture is a type of jam. This recipe describes how to make plum jam.

Fragrant, thick and incredibly tasty plum confiture (jam), which even inexperienced housewives can prepare for the winter.

Delicious fruit preparation - plum confiture. Irreplaceable for baking and delicious as a stand-alone dessert. The usual recipe for plum confiture will allow you to prepare this sweetness without unnecessary hassle.

Plum jam can be used to make desserts and as a filling for baked goods, or you can simply serve a saucer of this fragrant sweetness with tea.

A common method for making plum jam, which will amuse housewives, because it is so easy to prepare for the winter. According to this recipe, plum jam comes out fragrant, thick and moderately sweet.

Plum jam is perfect for pies. Well, not only is Plum Jam good as baby food, and as a dietary product, because... contains a small amount of sugar.

Thick jam made from yellowish plums with an unusual taste and wonderful aroma. In addition to plums, orange juice and zest are used to make jam.

Recipe for jam from Hungarian plums. These plums have dense pulp, a pit that easily separates, and a huge content of pectin, which is why plum jam comes out jelly-like, more like confiture.

What a great way to open a jar of homemade jam in the winter! You can spread it on a bun or simply serve it with tea in beautiful rosettes, or you can bake a roll or a pie with it - in any case it will be very tasty) Let's figure out how to make plum jam.

Recipe for plum jam for home canning.

This clear jam made from plums and berries can be served with both buns and meat, and berry jam can also be added to marinades.

It is permissible to call confiture jam. You can cook it from all fruits, berries and even some vegetables. The cooking and boiling time depends on the pectin content in the fruit. Plums, for example, contain a sufficient amount of pectin, so plum jam does not require a lot of time to boil. Among the favorites there is also plum confiture for the winter , sugar serves as a preservative. Usually jam is made from pitted plums , since they take up a lot of space in the jar with the finished product. Confiture from pitted plums is very representative and catchy.

The color of the finished plum jam depends on the type of plum. For example, Hungarian gives a color like burnt sugar. Plum jam for the winter from the fruits of the Renklod, Kharitonovskaya, Kolonovidnaya varieties comes out dark, reddish in color.

Any recipe for pitted plum jam begins with preparing the fruit. Wash the plums and remove the pit. You can throw the plum halves, or you can cut them into slices. Plum confiture cooked in a copper or enamel bowl. You can also use a slow cooker for this. On fire, it is necessary to skim the foam from the container from time to time. making plum jam in two steps, allowing it to cool in between. Place the finished confiture hot into prepared jars and roll up tightly. Try to make plum jam, we have a recipe for every taste: sweet, sour, spicy, thick and not very thick, light and black, with apples, lemon, other fruits, pure plum without adding other ingredients, etc.

You will also benefit from advice from experienced chefs:

– in a multicooker you can cook jam using the “cooking” or “baking” mode;

– the introduction of the spice star anise gives a fascinating result. It smells like anise, but more fragrant and complex;

– add sugar to the confiture strictly according to the recipe. A lack of sugar leads to fermentation, and an excess will make the product cloying;

– instead of sugar, you can add honey plum confiture

– To prevent the jam from becoming sugary, you can add a little lemon juice to it.