Plum jam with pits

Yellow plum jam

A quick recipe for those who don’t want to bother separating the seeds. Jam from plums with pits even comes out with the most pronounced taste and whole fruits.

Five-minute plum jam with pits

It is convenient to cook such jam if you have plums with pits that are difficult to remove. Cooking takes place using a gentle method and does not exceed 5 minutes at a time, so the valuable substances of the fruit are preserved. Infusing the jam for a long time before cooking allows the plums to soak in the sweet syrup and acquire a soft, viscous, “dessert” pulp.

Wild plum jam

Wild plum jam is a delicacy that not only has a pleasant taste and smell, but is also a real storehouse of vitamins. In addition, plum has a beneficial effect on the organs of the gastrointestinal tract. We present to your attention a step-by-step summary of making wild plum jam.

Green plum jam

You can easily prepare very tasty and tender jam from greenish plums with your own hands for the winter season. If the plums are very juicy and sweet, then you will not be able to maintain their integrity, so take strong cream - if you literally decide that the fruit should be felt in the jam mixture.

Plum jam with pits

Plum jam with pits is not exactly jam, but an extraordinary delicacy. If you follow this recipe, you will get almost marmalade-like tight plums in sweet syrup. This delicacy is not only very tasty, but also healthy, because plums contain a huge amount of essential vitamins.

Yellowish plum jam with pits

I would very much like to share a recipe for the most delicious and fragrant jam made from yellowish plums with pits. I love this recipe because of how easy it is to make. It often happens that plums become soft and need to be processed urgently. This recipe will help you out.

Rendklod plum jam

Rendklod is a subspecies of domestic plum with a dense, fleshy texture. When cooked, plums retain their shape perfectly. I suggest making the most delicious and fragrant jam from this variety. The cooking process is simple and not labor-intensive, but long.

Jam from small plums with pits

Plum jam has a pleasant sourness. The delicacy always comes out thick and fragrant. Try an easy recipe made from small fruits with seeds.

Plum jam with pits

Fragrant amber jam can be made from ripe plums with pits. The thick delicacy is suitable for serving with tea.

Whole plum jam

This is a recipe for making plum jam for those who love whole fruits in dessert and who are not at all bothered by the presence of seeds. First, the plums are infused in syrup overnight, and then boiled twice with a 12-hour break.

12 usual recipes for making plum jam with pits for the winter at home

Jam made from ripe plums with seeds for the winter is considered a healthy and nutritious dish, which contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, ascorbic acid and minerals. These components help plum delicacy have an anti-inflammatory and bactericidal effect on the human body. Before manufacturing, you should familiarize yourself with the intricacies of the process.

1 Is it possible to cook plum jam with pits?
2 Subtleties of making jam from whole plums with pits
- 2.1 Selection and preparation of fruits
- 2.2 Prepare the container
3 Recipes for savory jam for the winter
- 3.1 Conventional fruit harvesting method
- 3.2 Fragrant delicacy with mint and cinnamon
- 3.3 Yellowish plum jam with pits
- 3.4 Assorted apricots
- 3.5 With apple
- 3.6 With pear
- 3.7 Recipe in Georgian
- 3.8 Fragrant jam with walnuts
- 3.9 Jam in gelatin
- 3.10 In a slow cooker
- 3.11 With peaches
- 3.12 With almonds
4 Individual storage options for winter preparations

Is it possible to make plum jam with pits?

Experienced cooks say that plum jam is cooked both with and without seeds. Naturally, eating treats with them is not always comfortable. But the seeds also contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) , amino acids and nutrients that the body needs. Therefore, if you need to have a savory healing delicacy on hand, you can safely cook a plum delicacy with seeds.

Subtleties of making jam from whole plums with pits

Before production, you need to familiarize yourself with the rules and advice from experienced chefs. They relate to the preparation of fruits and containers for twisting.

Selection and preparation of fruits

Before making homemade plums, you should collect all the fruits in a deep bowl and soak them in cold water for some time. It is necessary to clean the drains from particles of dust and dirt. All stalks and leaves are previously disconnected. In the process, it is better to use unripe plums, otherwise the jam will turn out boiled. The fruits should be hard and elastic.

Preparing the container

The properties and taste of jam also depend on the preparation of the jars. If they are not sterilized, the twists may become damaged during storage or become moldy. Proper preparation of containers helps extend the shelf life of plum jam. It is recommended to steam the jars in an oven or using a slow cooker. The actions are also repeated with lids.

Recipes for savory jam for the winter

Below are some of the best options for making jam from whole plums with pits.

The usual method of harvesting fruits

The usual manufacturing method does not require a huge amount of time:

Carefully wash 2 kg of fruits and soak in water.
In a saucepan, combine 1.5 kg of sweet sand with 500 ml of water.
Stir the mixture until the sweet particles dissolve. This takes 20-30 minutes.
After this, the fire must be turned down and the sweet mass simmered for 10 minutes until thickened.
Place whole plums in a saucepan and boil them in sweet syrup for 1 hour.

The purchased juicy jam is poured into jars and sent to the cellar.

Fragrant delicacy with mint and cinnamon

Savory and juicy jam is easy to prepare:

Place 2 kg of new fruits in a bowl.
Add 1.5 kg of sugar and mix the ingredients.
Leave the preparation overnight (that is, in the dark) so that the plums release juice.
Place the plum stock on low heat and boil until it boils.
Remove the jam from the heat and leave to infuse.
After this, you should boil the mixture again, and then add a couple of cinnamon sticks and a sprig of mint, and leave the jam for 15 minutes.

When the mixture has infused a little, it can be poured into jars. The twists are covered with towels, and after cooling completely, they are taken to the basement or to the balcony.

Yellowish plum jam with pits

A delicacy from a small plum with seeds is prepared according to the method given to us:

Wash 2 kg of ripe fruits, remove stalks and leaves, do not touch the seeds.
In a deep aluminum pan, combine 1.5 kg of sweet sand and 700 ml of water, boil the ingredients until a homogeneous thickened mass is obtained.
When the syrup boils, you will need to put it on a slow fire and simmer for about 10 minutes.
Place dried plums in syrup and bring to a boil.
After this, the fruits are simmered over low heat for 50-60 minutes. The production time depends on the ripeness of the plums. The harder the fruit, the more you will have to boil it.
After a while, the jam is removed from the stove, cooled and again put on the stove to boil. The process lasts 20 minutes.

Now the delicious plum jam can be poured into containers and sent to the basement.

Assorted apricots

To make delicious jam for the winter you should:

Wash 1 kg of apricots and the same amount of plums and place in a deep bowl.
Pour 1 kg of sweet sand into a saucepan, add 200 ml of water, and mix the ingredients using a spoon.
Place the pan with the sugar over medium heat, bring the mixture to a boil, while stirring it with a wooden spoon.
After boiling, turn the heat down and boil the sweet mixture for 20 minutes. The result should be a thick syrup.
Pour the resulting mixture over the prepared fruits, leave them overnight (that is, in the dark) for soaking.
The next day, boil the jam for about 10 minutes and leave for 30 minutes.

After this, the plum jam is poured into vessels and sent to a room with good ventilation.

With apple

To make nutritious sweets you need:

Wash 600 g of apples, remove the insides and cut into slices.
Cover the fruit tenderloin with 900 g of sweet sand.
Place 600 g of plums on top, cover them with 800 g of sugar.
Leave the workpiece for 2 hours. During this period of time, the fruits should release juice.
Place the juicy mixture over medium heat and bring to a boil.
After this, turn the fire down and simmer the jam for about 30 minutes.

Now the mass is distributed into clean jars and sent to the cellar or pantry.

With pear

A savory delicacy of pears and plums is prepared according to the usual method:

Place 1.5 kg of plums in a deep cup, add 2 kg of sugar, spread it evenly over the surface.
Peel 600 g pears and cut into small pieces.
Place the pear tenderloin with the plums.
Place 500 g of sweet sand on top, also distribute it in an even layer.
Leave the preparation overnight (that is, in the dark) so that the fruits release juice and soften the sugar.
In the morning, put the jam base on a slow fire.
When the mixture boils, it will need to be removed from the stove and cooled, and then boiled again at medium power.

TOP 6 recipes for plum jam with pits at home for the winter

Making savory plum jam with pits for the winter according to a traditional recipe, also with the addition of nuts, fruits, and spices, will not take much time and effort, but the result will be amusing. This jam can be prepared in a slow cooker using the quick method. This fruity delicacy is suitable for drinking tea on cool winter evenings, decorating desserts, or baking pies. Proper storage will extend the shelf life of plum dessert.

Individualities of making jam from plums with stones for the winter

When making jam from plums with pits, certain rules are followed:

To make jam from whole plums with pits, choose medium-sized fruits, for example, the Hungarian variety.
To wash off the whitish coating from fruits, they are immersed in boiling water for eight seconds and then washed in cool water.
Before cooking, the fruits are pricked with a fork or the tip of a knife for better soaking in syrup.

How to choose the right products?

The properties of the finished product depend on the choice of starting material. In this case, it's fruit. A small plum with a pit will produce jam with insufficient fruit fleshiness, which will affect the quality of sweetness. It is better to take large, and in the standard - medium-sized fruits.

Homemade plums grown in your garden make jam more aromatic and tastier than jam made from store-bought fruit.

Preparing containers

Glass containers with a volume of 0.5 or 0.7 liters are washed under running water with soda and detergent. Sterilize in the oven, microwave or over steam. The lids are boiling. Before packaging the jam, the container must be dry.

How to make plum jam with pits?

Plum jam with pits is made from the fruits with sugar and water, adding spices, nuts and other fruits from time to time. Prepare the delicacy in several steps or close it after boiling it once. To preserve plums whole, use late varieties with dense pulp.

Traditional recipe

These products make a liter of jam. A regular dessert recipe does not require huge expenses.

1.5 kilograms of plums;
400 ml water;
1.5 kilograms of sugar.

Add sugar to boiling water and boil for a couple of minutes. Place fruit in the prepared syrup and let it cool. The cooled dessert must be cooked after boiling for a minute, then cooled. The process is repeated twice more. The finished jam is placed in jars and sealed.

Fast manufacturing method

Even a novice housewife can prepare such a dessert.

The following products will be useful:

Kilogram of plums.
Glass of water.
A kilogram of sugar.

Pour water over unstained fruits and cook at low boil for 5 minutes. Then add sugar and cook for 20 minutes. The hot treat is packaged in sterile jars. They are corked.

With almonds

Dessert with almonds will please all gourmands.

2 kilograms of plums.
300 grams of almonds.
1.5 kilograms of sugar.
A glass of clean water.

Almonds are immersed in boiling water for 10 minutes, then the skins are removed. The washed fruits are poured with water and sugar is added. Heat over low heat, add nuts, cook for 20 minutes, removing foam. Place in containers and seal.

With peaches

The jam turns out very tasty if it combines plums with peaches.

The following products will be useful for preparation:

500 g plums.
0.5 kilograms of peaches.
400 ml filtered water.
1.4 kilograms of small sugar.

The fruits are washed and dried on a kitchen napkin. Peaches are pitted and cut into slices. Plums are pierced with a skewer.

Add sugar to hot water, boil for 5 minutes, pour the purchased syrup over the fruit. The dessert is infused for 12 hours. Then cook over low heat for half an hour. The hot mass is placed in jars and sealed.

With mint and cinnamon

A fragrant treat for tea.

Kilogram of plums.
0.5 kilograms of sugar.
Two sprigs of mint.
A third of a coffee spoon of cinnamon.

Well-washed fruits without visible damage are poured with boiling water for seven minutes, then transferred to a colander to remove excess water.

The dried fruits are covered with sugar and covered with a lid. The next morning, the dessert is boiled for 5 minutes over low heat.

After cooling, cook the jam for another 5 minutes. For the 3rd time, at a low boil, add mint and cinnamon to the dessert. Distribute into sterile containers and seal.

In a slow cooker

An easy method for making plum jam.

Kilogram of plums.
A kilogram of sugar.
Half a lemon.

The fruits are washed and pierced with a skewer in several places. Lemon is cut into thin half rings. Lay fruits with lemon in layers in a multicooker bowl, sprinkling with any sugar. After three hours, set the “Quenching” program. The dessert is prepared for an hour and a half, then distributed into jars and rolled.

Sweets storage

Jam made from unhulled plums can be stored in a cold place for no more than one year.

Plum jam with pits: recipes for vitamin preparations

Almost all housewives make plum jam with pits for the winter. They adore it for its ease of preparation and delicious outcome. This delicacy serves as a source of valuable vitamins, helps to vary the menu and provides aesthetic pleasure to tea party participants.

Whole fruits that have retained their shape can be used to decorate cakes and other dessert dishes, and added to fruit salads.

Tips for selecting and preparing initial raw materials

To make plum jam with pits, you can use different varieties: any of them will give the finished product its own unique taste. Most often, this harvesting method is chosen if the stone is difficult to separate from the pulp .

Species with large round fruits, such as Renklod, will produce a delicate jam with a narrow aroma. Dessert made from Hungarian will be the thickest and darkest. Very ripe fruits tend to become soft, which is why they are better suited for making jam.

For jam with whole fruits, it is better to choose varieties such as Mirabelle and Prunes. A good result will also be provided by damson and other small-fruited varieties.

The fruits need to be carefully sorted, putting aside any that are too ripe or warped, remove the stalks and carefully wash them.

General Tips

Before starting production, whole plums must be blanched: keep in boiling water for a couple of minutes, and then put in cool water to cool. This will make the skin softer and more tender. It is enough to blanch small fruits for 2 minutes, and 4-5 for large ones.

If large fruits with soft skins are used for harvesting, then it is better not to subject them to preparatory heat treatment, but to prick any fruit in several places with a wooden toothpick so that the skin does not burst and the pulp is perfectly saturated with syrup.

It is important to remember that it is not recommended to store plum jam with pits for longer than 1 year .

Five-minute “For the lazy” from yellowish plum with pit

A very simple recipe that allows you to get whole fruits that can be used to decorate cakes and other desserts. And the thick syrup will serve as a beautiful sauce for pancakes, waffles, cereal porridges and cottage cheese dishes.

Output: 1 l (2 containers with a capacity of 0.5 l)

Ingredients:

plums – 1 kg;
granulated sugar – 1 kg;
water – 1 glass.

Manufacturing development:

Prick the prepared fruit (any fruit) in several places with a toothpick, blanch for 3-4 minutes in boiling water and immediately cool in cool water.
Make syrup from a glass of water remaining after blanching and sugar. Pour the hot syrup over the plums and leave them until they cool completely (3-4 hours).
Place the fruits in syrup on the stove, bring to a boil and set aside until completely cool (5-6 hours).
Bring the mixture back to a boil and set aside to cool again.
Bring to a boil for the third time and cook for 5 minutes. Place the hot dessert into jars and close with tight lids or roll up.

This recipe does not require significant effort in the process of preparing raw materials, it perfectly preserves the natural taste and smell of fruit, because the total boiling time does not exceed 5 minutes.

Plum jam with walnuts and cinnamon

“Marmalade” fruits and nuts in sugar-plum syrup will delight you with their beautiful taste, subtle aroma and huge content of vitamins. They can be eaten as candy or added to curd dishes in children's cuisine.

"Plum in chocolate"

This jam is very reminiscent of the candies of the same name and will appeal to all lovers of unique treats.

Output: 1 l (2 containers with a capacity of 0.5 l)

Ingredients:

plums – 1 kg;
granulated sugar – 0.7 kg;
cocoa powder – 60 g;
vanilla sugar – 1 sachet;
butter – 90-100 g;
water – 100 ml.

Manufacturing development:

We prick the fruits with a toothpick, blanch them in boiling water for 4-5 minutes and immediately place them in cool water to cool.
Make syrup from the water remaining after blanching and sugar, put the fruit in it, bring to a boil and set aside until it cools completely.
Bring the fruits in the syrup to a boil again, cook for 10 minutes and set aside to cool.
Over medium heat, simmer the mixture until it boils, add oil, cook over low heat, stirring gently, for 10 minutes, set aside until cool.
Place the container with the plums back on medium heat, bring to a boil, add cocoa powder and vanilla sugar, cook, stirring gently, for 10 minutes.
Place the finished delicacy into sterilized jars and seal.

The dessert prepared in this way can be used as a decoration for cakes or included in fruit salads.

If you prefer to boil pitted plums, we offer a selection of step-by-step recipes in an article on our website.

Video

In conclusion, we suggest watching several videos in which experienced housewives share their secrets of making plum jam with pits:

By education - a mathematician, in the past - a researcher, in reality - a servant of the printed word (editor and copywriter), housewife, creator of exclusive hand-made products. He does not want to stop there, he strives to see, learn and experience new things, and then share his impressions and experiences with readers.

Found an error? Select the text with the mouse and click:

In small Denmark, any piece of land is a very precious pleasure. Therefore, local gardeners have adapted to growing the freshest vegetables in buckets, huge bags, and foam boxes filled with a special soil mixture. Such agrotechnical methods allow harvesting even at home.

Comfortable Android applications have been developed to help gardeners and gardeners. First, these are sowing (lunar, flower, etc.) calendars, magazines aimed at a specific topic, and selections of necessary advice. With their help, you can choose a day suitable for planting any type of plants, find the timing of their ripening and collect the harvest at the right time.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” in other words, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories acquired from food are consumed in the digestive process.

It is necessary to collect pharmaceutical flowers and inflorescences at the very beginning of the flowering period, when the content of the necessary substances is very high. Flowers are supposed to be picked by hand, tearing off the rough stalks. The collected flowers and herbs are dried, scattered in a narrow layer, in a cold room at natural temperature without access to direct sunlight.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But with hybrids it is useless to do this: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its countless “ancestors”.

Natural toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) are found in almost all plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and skins of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But don’t be afraid: their number is very small.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the species (“varieties resistant to late blight” is just an advertising ploy).

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the harvest and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered the highest quality fertilizer, compost is the most accessible.

The homeland of pepper is America, but the main breeding work on developing sweet species was carried out, namely, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mostly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.