Seedless yellowish plum jam; ordinary recipes for the winter

Seedless yellowish plum jam - ordinary recipes for the winter

Having eaten a yellowish plum with all your heart, you don’t mind using it to make jam for the winter. With or without seeds, the dessert always comes out superbly fragrant, with a slight sourness. Our housewives have a huge number of recipes for plum jam from yellow fruits. In my notebook there are options for making them with lemon, cinnamon, apples, oranges, and pears. If you like jam in slices floating in amber syrup, there is a recipe for it too. Choose and start preparing.

The usual recipe for pitted yellowish plum jam

A traditional option for preparing sweets for the winter. The dessert comes out in slices soaked in syrup. Magnificently gentle amber color. For cooking, take strong fruits that are not very overripe. Save the weak ones for jam.

Plums - kilogram.
Sugar - kilogram.

How to cook the delicacy correctly:

Wash the fruit, dry it, remove the stems and seeds.
Sprinkle with sweet sand. Leave it on the table to let out the juice and soak in the sweetness.
When there is enough juice, let it cook. Boil the mixture over high heat.
Take a break for 6-8 hours.
Put it back to cook. When the dessert boils, remove from the stove for a couple of hours. During this period of time, the slices will be saturated with syrup and become amber and transparent.
Do the third and final brew. Fill the jars, tighten, cool. Store the workpiece in the pantry or cellar.

Yellowish plum jam with orange slices

Oranges, like other citrus fruits, are friends with plums of any color. The dessert comes out fragrant and tasty. Keep the recipe for making jam in slices boiled in syrup.

Plums – 1 kg.
Orange.
Sugar – 1 kg.
Water - a glass.
Baking soda – 5 gr.
Water for soaking drains - liter.

How to make jam in slices:

To preserve the integrity of the plum slices during cooking, they need to be soaked in a soda solution. Take 5 grams per liter of water. baking soda. Dissolve, add fruits with seeds into the solution. After 2-3 minutes, drain and wash the fruit under running water.
Remove the core, dividing the fruit into segments.
Pour water into the cooking vessel and add granulated sugar. Place on the stove and cook the syrup.
When the sweetness has bloomed one hundred percent, add plums. Wait until it boils vigorously, remove from the burner. Take a break from cooking for 10-12 hours.
After this time has passed, turn on the gas again. After the mixture boils, cook for 2-5 minutes, no longer. Remove from the stove and pause again for 10 hours.
Before doing the third cooking, remove the zest from the orange and cut into random sizes. Add to dessert. In our family, the zest is prepared in advance, in the winter. We never throw away the zest, dry it and put it in a jar.
Let the treat boil, cook over low heat for 10 minutes. Skim off the foam and let it boil vigorously. Place into jars. You can close it with screw-shaped, nylon, or steel lids; the dessert is perfectly stored in an apartment.

Plum jam with lemon and cinnamon – video recipe

Plum jam with pitted nuts

A common dessert recipe, the most labor-intensive part is removing the kernels from the walnuts.

Plums – 2 kg.
Nut kernels – 200 gr.
Sugar – 6 glasses.
Water – 50 ml.

How to make savory jam:

Sort the fruit, removing the stems and seeds.
Remove the walnut kernels from the shell. Fill with cold water for half an hour. Chop large grains with a knife ahead of time.
Place the fruits in a cooking container, add approximately 50 ml. water. Turn on the gas. Wait for it to boil, cook for 20 minutes. Skim off the foam, don’t forget it, this is important.
After this time, add sugar and stir the plum mixture.
Continue cooking for 40 minutes, stirring the contents of the pan occasionally.
Drain the liquid from the nuts and let them cook.
From the moment the mass boils, time it for 10-12 minutes. After the time has passed, immediately fill the containers and tighten.

Recipe for plum jam with apples

According to this recipe, you can boil yellowish fruits with homemade pears that ripen immediately. For cooking, choose ripe apples and hard pears.

Apples (pears) – kilogram.
Plums - kilogram.
Sweet sand – 800 gr.
Citric acid – ½ small spoon.
Water – 100 ml.

How to cook dessert for the winter:

Wash the fruit, select the middle, removing the seeds and seeds. Cut the apples into slices and plums into halves.
Make syrup from sugar and water.
Pour syrup over sliced fruits. After boiling, cook for 10 minutes.
Remove foam. Leave to infuse for 4-5 hours.
Repeat the function three times. Cook for 10-15 minutes during the last cooking time. Add citric acid, hold for 5 minutes, and bring to a very boil.
Pack into jars. Cork, cool, transfer to pantry, cellar.

Five-minute jam from yellowish plum

A good recipe that almost all housewives choose for the opportunity to preserve vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) in dessert.

Plums - kilogram.
Granulated sugar – 0.5 kg.

Remove the seeds from the fruit and cut large specimens into slices. It is enough to divide small fruits into halves.
Sprinkle with sugar and leave until the juice is released in the amount required for cooking in syrup.
After a few hours, set the treat to cook. If there is not enough syrup, pour a little water into the pan.
After boiling, reduce the heat and simmer the mixture for 5 minutes. Remove from the burner and skim off the foam. Leave to cool.
After 3 hours, repeat the process. Then transfer to jars and roll under a metal lid. Keep refrigerated.

Thick jam from small plums

In fact, the size of homemade plums for cooking dessert does not matter. But if the fruit is substandard, cook jam with a thick mixture.

Fruits – 3 kg.
Sweet sand – 1 kg.
Gelatin (or any gelling crystals) – 2 bags.

How to cook for the winter:

Place the prepared fruits in a saucepan. Bring to a boil over low heat.
Wipe using any method (sieve, colander), removing seeds and unnecessary skin.
Return the mixture to the pan. Let it boil again. Dilute the gelatin according to the instructions written on the package. Enter in dessert.
After boiling, add sugar and stir. Cook for another 3-5 minutes.
Distribute into jars and screw. Move to winter storage.

Video recipe for savory cherry plum jam

Keep the recipe for winter jam from yellowish plums with seeds and a step-by-step story. Successful preparations for you.

Yellow plum jam

Ingredients

Yellow plums – 1 kg

161 kcal
2 hours 30 minutes
3 hours 30 minutes
6 hours

Photo of the finished dish

Step-by-step recipe with photos

To make jam from pitted yellow plums for the winter, prepare the required set of ingredients.

Rinse the plums under cool running water, tear off the stems and remove the pits. Place the fruits in a suitable sized pan.

Cover the plums with sugar and leave for 3-4 hours at room temperature.

During this period of time, the plums will release juice and the sugar will begin to melt.

Place the pan on the fire and bring to a boil. Then simmer over low heat for 5 minutes, skimming off any foam that has formed.

Remove the pan from the heat and let the plum jam cool completely for 2-3 hours.

While the jam is cooling, prepare containers and lids. Rinse the jars well and keep them over steam for 5-7 minutes. Boil the lids.

Place the cooled jam back on the stove and simmer over very low heat for 20 minutes.

Jam from pitted yellow plums is ready. Pour it into sterile jars and roll up.

Turn the jars upside down, wrap them warmly and let them cool one hundred percent.

Such jam can be stored unrivaled in a city apartment.

I also recommend trying other plum jam recipes:

Traditional plum jam
Pitted plum jam
Plum jam with cocoa
Plum jam for the winter
Chocolate plum jam
Plum and apple jam for the winter
Plum and apple jam for the winter
Plum jam with apples for the winter
Georgian plum jam
Five-minute plum jam
Plum jam with walnuts
Plum jam with pear

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Seedless yellowish plum jam - 5 regular recipes with photos step by step

The yellowish plum is much sweeter than its relative, the reddish plum. The choice of plum for jam or compote is a matter of taste, but from a yellowish plum any product comes out the sweetest. For jam, this is an ideal option, which is suitable for people who are not very fond of acid in jam. We offer you 5 different recipes for yellowish plum jam, each of which is good and fragrant in its own way.

Traditional yellowish plum jam

Production time – 36 hours

Number of servings – 1.5 liters

A good, savory jam that cooks quite quickly, but requires some additional manipulation with the fruit. This ordinary jam goes perfectly with pancakes and pancakes, and just with tea. Try it!

Ingredients

Manufacturing process

Five-minute pitted yellowish plum

Five-minute jam is understandable to everyone due to the speed of its own production, and in addition to this, during such cooking, a maximum of vitamins are preserved. The longer a product is cooked, the less essential microelements remain in it.

Ingredients:

Plum – 1.5 kg.
Sugar – 700-800 gr.

Manufacturing process:

First, decide on the amount of sugar you will use when making plum jam. The more sugar you add, the sweeter the final product will be, so a good ratio is 1 part sugar to 2 parts plums. Wash the fruits well, peel and remove the seeds.
Next, you need to put the plum pulp into a container that is suitable for making jam. This could be an ancient saucepan, a large enamel bowl, or a non-stick pan. Add sugar to the plum and place the container on the stove, turning on medium heat.
Bring the jam to a boil, stirring occasionally. When the product boils, remove the resulting foam and reduce the heat to low. You can add a couple of pinches of some spices to your own taste, for example, cinnamon, cloves, vanillin and others.
Boil the jam for almost 5, maximum seven minutes after boiling, after which immediately remove the dish from the heat. Sealing containers must be prepared in advance, because during the process of making jam you will not have time to sterilize them.
Pour the finished jam into sterile small jars and quickly tighten the lids. Due to the fact that the cooking time is absolutely short, pieces of fruit are preserved even if your plums are slightly overripe. This jam will not be thick and is perfect for soaking desserts. Bon appetit!

Yellow plum jam with gelatin

Jam is a type of preserve, but with certain features. The jam has a fairly dense, uniform consistency, which makes it ideal for spreading on snow-white bread, cookies, buns and pancakes. The gelatin in the composition helps speed up the process of making jam.

Ingredients:

Ripe plum – 0.5 kg.
Sugar – 300 gr.
Edible gelatin – 8 g.
Lemon juice – 3 tbsp.

Manufacturing process:

First you need to carefully wash the plums and remove their skins. Also remove the seeds from the fruits, finely chop the berries themselves or grind them using a blender and place them in the pan or bowl in which you plan to make the jam.
Add about half the sugar and lemon juice to the plums, stir well and leave for about one hour at room temperature. Meanwhile, soak the gelatin in cool water, following the directions on the product package.
After the allotted time, move the container with the plum mass onto the stove and turn on low heat, closer to medium. Actively stir the contents of the container, add the remaining sugar and continue cooking the jam.
The duration of cooking plum jam is difficult to name literally, so be guided by the fact that when a drop of jam manages to retain its shape, if dropped onto a plate or into a cup, you can begin the final manipulations.
Squeeze out the gelatin that you soaked at the very beginning of production and place it in a container with jam. By this time, the fire must be extinguished, and the mixture must be thoroughly mixed so that the gelatin is one hundred percent dissolved in the plum puree.
Distribute the jam, certainly still hot, into small jars that you have washed and sterilized in advance. You can screw the containers with lids, or you can seal them with thick nylon lids. The main thing is that all instruments are sterile. When the containers have cooled, you can move them to the pantry or cellar for storage.

Yellow plum jam with oranges

Orange is one of the most common additions to traditional recipes for various jams. You can also make fragrant jam from ripe sweet plums by adding orange and zest. Orange will give the appropriate sourness and a breathtaking aroma to your sweet preparation.

Ingredients:

Yellowish plum – 1 kg.
Orange – 1 pc.
Sugar – 800 gr.

Manufacturing process:

To begin, carefully sort and wash the fruits of the plum tree. Break each berry in half, then remove every single seed from the fruit. Place the yellowish plum halves in a saucepan or bowl that you have created for making jam.
Oranges should be taken without very thick skin. They must be rinsed and then scalded with boiling water. After specific sterilization, orange fruits can be cut into medium-sized pieces of random shape without removing the zest.
The plum and orange should then be passed through a meat grinder or blended until smooth using a blender. How large or small the pieces of fruit in the jam will be depends on your taste preferences.
Transfer the fruit mixture into the container in which you will cook plum jam with orange and add sweet sand there. Thoroughly stir the ingredients and leave for half an hour to an hour so that the fruit releases its juice.
After the required time, place the container with the consistency of plum, orange and sugar on the stove, turn on medium heat and carefully bring the jam to a boil. When it boils, the heat will need to be reduced to low and the mixture simmered for ten to fifteen minutes.
Pour the finished hot jam into sterile small jars, seal tightly and leave to cool completely at room temperature. After the containers have cooled one hundred percent, you can put them away for long-term storage in the pantry.

Plum-chocolate jam

An appetizing, unique jam that is easy to make from any ripe variety of plum. Made from yellowish plums, this jam will be sweet and tender, and guests will be simply ecstatic from the color and taste of the dish. Be sure to try making a couple of jars of this jam!

Ingredients:

Ripe yellowish plum – 1 kg.
Sugar – 600-700 gr.
Cocoa powder – 50 gr.

Manufacturing process:

Sort through the plums and make sure that all the fruits are ripe, fresh and free of rotten or bruised parts. Carefully wash the berries in a colander, let the water drain and carefully remove the seed from each berry.
Cooked berries can be crushed in a blender or cut into small pieces using a knife. Place the fruits in a bowl or pan in which you are going to cook the jam, add sweet sand, stir and leave for an hour at room temperature.
When the berries begin to release juice, you can start making jam. Place the container with berries and sugar on the stove and turn on medium heat. Bring the mixture to a boil, stirring as you go. Skim off the foam that appears when the berries boil and simmer the jam for 10-15 minutes.
After the allotted time, add cocoa powder to the saucepan or bowl with the cooking jam and boil the mixture for about another 10-15 minutes. You can boil it longer if you want the most viscous jam in the end.
When the pitted yellow plum jam with cocoa is ready, distribute it into small jars, making sure to sterilize them before doing this. Seal the jam and leave to cool at room temperature. Place the cooled containers in the pantry or cellar for long-term storage. Bon appetit and culinary success!

Jam made from yellowish seedless plums

Beneficial and harmful characteristics of yellow plum

Plums with yellow skin are distinguished by their increased sweetness. This fruit contains about 49 kcal (for 100 g) and includes:

9.6 g carbohydrates;
1.5 g fiber;
0.8 g protein;
0.3 g fat.

For the human body, the presence of potassium and iron, vitamins A, group B, C, D, E and K in fruits is more important.

Useful articles for gardeners and gardeners

THIS COMPOSITION DETERMINES THE USEFUL PROPERTIES OF THE PRODUCT:

normalization of metabolism and stimulation of digestion;
production of gastric juice (for those with low acidity);
increase in hemoglobin in the blood (internal environment of the human and animal body) ; normalization of the gallbladder;
prevention of thrombosis and osteoporosis. Plums are also used in cosmetics.

Fruit pulp refreshes dull skin and has a rejuvenating effect. But there are a number of diseases for which eating plums is unnecessary.

THESE INCLUDE:

sweet diabetes and obesity;
rheumatism and gout;
gastritis with high acidity.

Advantages and personality of yellow-fruited plum:

The tree is shorter than blue/reddish plum species. Maximum height – 7 m.
Among yellow plums there are many self-pollinating species, but in the presence of pollinators, the yield increases significantly.

Yellowish varieties of plums are most popular in East Asia. There they are often used to make winter preparations. Any housewife should know the recipe for tkemali, juice, canned fruits in their juice and other dishes made from yellow plums. During preservation, yellowish plums may change their taste little. Depending on what is added to them, the final dish turns out sour, sweet, salty or spicy.

Caring for yellowish plums is virtually the same as caring for any other plums. The varieties bred in the southern regions require the most attention, because they are much more demanding of heat.

The usual recipe for pitted yellowish plum jam

Plums - kilogram.
Sugar - kilogram.

How to cook the delicacy correctly:

Wash the fruit, dry it, remove the stems and seeds.
Sprinkle with sweet sand. Leave it on the table to let out the juice and soak in the sweetness.
When there is enough juice, let it cook. Boil the mixture over high heat.
Take a break for 6-8 hours.
Put it back to cook. When the dessert boils, remove from the stove for a couple of hours. During this period of time, the slices will be saturated with syrup and become amber and transparent.
Do the third and final brew. Fill the jars, tighten, cool. Store the workpiece in the pantry or cellar.

A quick recipe for thick yellow plum jam

Unlike the traditional recipe, the jam is prepared in just one step, but is boiled for the longest time. This method allows you to adjust the thickness of the syrup. It is recommended to boil the jam for 20 minutes after boiling; if the syrup is not thick enough, the time can be extended. Do not overcook, focus on the syrup; a drop of it does not have to spill over the saucer.

2500 grams of yellow plums;
kilogram of sweet sand.

How to quickly make jam from yellow plums

After washing, we divide the plums in two and remove them from their pits. Cut all the halves into slices and place them in a bowl for cooking.

Having covered it with sugar, let it sit for a quarter of an hour, after which we move it to the stove and turn on the lowest heat. Without stirring, but only slightly shaking the bowl, boil until a clear, beautiful syrup is obtained.

Raising the heat, bring the jam to a boil. Then cook at low temperature for at least 20 minutes. Hot jam can be placed in a sterile container. If you want to get the thickest syrup, continue to boil the mass slowly.

Thick seedless jam from yellowish cherry plum with grapes

Some people think that cherry plum is a plum, they think that this name refers to something else, but it turns out they are mistaken. This fruit is great mixed with grapes.

Take the proportions of berries 1 to 1. And the same amount of sugar, in the same ratio, in other words, for 1 kg of fruits in general there is 1 kg of sugar.

You can do it without grapes, but it’s better, of course, if you can get some, so just imagine how wonderful it is when two summer smells and two colors, yellow and greenish, are mixed in one dish.

grapes (preferably seedless) - 500 g.
yellowish cherry plum - 500 g.
sugar - 1 kg.

Stages:

1. Take grapes and cherry plums, rinse and remove seeds from both ingredients, if any. It is recommended to cut the cherry plum into slices.

2. Stir and let the berries stand in their juice; the sugar grains will evenly begin to dissolve on their own. Well, then, you yourself understand what to do with them. Place the cup on the stove and let the mixture boil over low heat. Once all the foam has been removed, turn it off immediately. Let cool to room temperature. Then repeat the function once again and, when hot, put the sweet food into jars.

Did you know? It is not recommended to overcook fruit; 5-10 minutes is usually enough.

3. These are the funny preparations waiting for you at the exit. You can even take it with you as a gift when you go to visit. Store this beauty on an insulated balcony during the cool season or in the cellar. Bon appetit!