Plum jam with orange, delicious recipe

There are a lot of recipes for plum jam and in fact every housewife has her own favorite, which she uses every year. Agree, from time to time you want to cook something new to vary your daily menu. Plum jam is made with chocolate, apples, peaches and almost all other fruits and berries.

And I was going to make this jam with the addition of orange. The smell and taste of citrus harmonizes very well with this berry, and you will literally be satisfied with the result. I bring to your attention the most delicious recipe for plum jam with orange.

It is better to cook jam in an enamel bowl or stainless pan with a thick bottom. This amount of ingredients yields 1.3 liters of finished jam. With the help of step-by-step photos you will simply understand the cooking process.

Ingredients:

plums - 1100 gr;
sugar—850 gr;
orange - 1 piece.

How to make plum and orange jam

Take 1.1 kilograms of plums and wash them well.

Cut each berry in half, remove the seed and cut each half in half. As a result, you will get 4 slices from each berry.

Cut the peel off the orange, remove the snow-white veins and remove the film from each slice. Cut the peeled citrus slices and add to the plums.

Cover everything with sugar.

Stir and let the juice sit for at least a couple of hours. You can even do it at night (that is, in the dark) , if time permits.

After two hours, the pieces of plums will actually be completely floating in the sweet syrup. Place the bowl over medium heat and, after boiling, cook for an hour. Be sure to remember to remove the foam, otherwise it will spoil the appearance of the finished jam. Then remove the bowl of plums and oranges from the heat and let cool.

Then boil for the second time and simmer over low heat for 15 minutes. Over this period of time, the syrup will become much thicker and richer. To check if the jam is ready, drop a drop of syrup on the saucer and if it doesn’t spill, it’s ready.

Pour bubbling jam into sterile jars and roll up. Turn upside down and wrap with a warm towel. For jam, you don’t necessarily need to create this function; here, just do what you’re used to.

I closed two containers with screw caps and one with nylon lids, which I put in the refrigerator after cooling. Now, in order to experience it, I don’t need to open a new jar at all. Jam is perfectly preserved in the refrigerator.

Plum and orange jam is ready. After cooling, the jam will become even thicker, so you don’t have to worry if it’s runny when hot.

Recipes for plum jam with orange and zest for the winter, with or without cooking

Once a year, dachas bring people a huge amount of tasty and sweet fruits. Therefore, any housewife thinks about how to preserve them until winter without losing all their useful characteristics. Those who are bored with ordinary recipes are encouraged to turn their attention to jam made from plums and oranges.

1 The main technological secrets and principles of producing the most delicious sweets
2 Preparation of main ingredients
- 2.1 Plum jam with juicy orange and honey
- 2.2 Plum jam with orange in the oven
- 2.3 Plum jam with orange and lemon
- 2.4 Jam from ripe plums with orange juice and small zest
- 2.5 Homemade plum jam with orange and fragrant cinnamon
- 2.6 Plum jam with orange for the winter without cooking
- 2.7 Homemade plum jam with raisins and orange
3 Storing the finished dessert

The main technological secrets and principles of producing the most delicious sweets

In order for the finished dish to be of high quality and have a tart and pleasant taste, it is important to follow not numerous, but fundamental rules during production. Otherwise, instead of a unique dessert, you may end up with sugary jam.

strictly adhere to the cooking time;
cook over low heat;
remove foam frequently.

Preparation of main ingredients

To prepare fruits for cooking, you need to thoroughly wash them, remove the seeds and cut them into quarters or halves (depending on size).

Oranges require the most painstaking preparation. First, you need to peel them from the yellowish skin, then pull out all the snow-white veins, and then cut the citrus fruits into small slices.

Plum jam with juicy orange and honey

Honey will make the dish taste softer. Its implementation is also suitable for those people who are not allowed to consume sugar. After all, honey is an impeccable natural sweetener.

pitted plums – 1 kilogram;
honey – 0.5 kilograms;
oranges without peel - 0.15 kilograms.

Combine fruit and honey.
Place the mixture on the fire and bring to a boil.
Add citrus fruits to the bowl and cook all ingredients for another half hour.
Cool the finished dessert.
Pour into sterilized jars. To sterilize jars, you need to boil them or heat them in the microwave at maximum power for 5 minutes.

Plum jam with orange in the oven

This recipe is notable for the fact that making the dessert takes virtually no time from the hostess. After all, the main process takes place in the oven.

The following components will be useful:

pitted plums – 500 g;
peeled citruses – 500 g;
sugar – 600 gr.

Mix all ingredients in one container.
Place the mixture in the oven.
Bake at 150-180 °C for 2 hours.
Pour into sterilized jars without waiting for cooling.
Wrap the jam in a warm blanket.

Plum jam with orange and lemon

This version of the dish will appeal to those who love tart desserts. After all, lemon, coupled with citrus fruits, gives the jam an unusual sourness.

pitted plums – 800 g;
peeled oranges – 500 g;
sugar – 1 kilogram;
lemon – 1 piece.

Mix fruits, citruses and sugar in one container.
Place on the stove over low heat and cook for 45 minutes.
A couple of minutes before removing from the stove (5-7 minutes), squeeze the juice from the lemon.
Without waiting for it to cool, pour the jam into jars and cover with a blanket.

Jam from ripe plums with orange juice and a little zest

This recipe is another version of traditional plum jam with citruses. After all, in order to feel the sour taste, it is not necessary to use citrus pulp specifically. An ideal substitute is juice and zest.

pitted plums – 900 g;
oranges – 800 gr;
sugar – 1.2 kilograms.

Peel citrus fruits and squeeze out their juice.
Mix zest and juice with sugar.
Place the mixture on the stove and boil.
Add fruit and cook for 30 minutes over low heat.
Without cooling, pour into prepared jars.

Homemade plum jam with orange and fragrant cinnamon

Cinnamon will give the finished dish a spicy taste. It is better to use it with chopsticks - this way the taste will be more pronounced and rich. But if you don’t have sticks, then powder will also work.

The following ingredients will be useful:

pitted plums – 900 g;
peeled oranges – 200 g;
sugar – 600 gr;
cinnamon – 2 teaspoons (or 1 stick).

Plum and orange jam

A few years ago I wanted to give ordinary plum jam the most exciting taste. I added a little orange zest and got a completely different jam. The family greeted the new dessert with ecstasy. Try to make original plum and orange jam. Plum jam comes out thick, with a catchy, rich color and a slight citrus flavor. We offer the most delicious recipe with all the steps step by step. In winter, I serve this delicacy with pancakes and pancakes. It can be used as the inside of pies or for greasing the layers of layer cakes, pouring over pieces of manna or ice cream. It's up to you.

Choose plums according to your own taste. Check that the bone just comes off. Use an aluminum or enameled bowl or pan. The jam is cooked for a short time, but in two batches, in order to preserve the freshness of the fruit and their natural aroma.

Ingredients:

plums – 0.5 kilograms;
refined sweet sand –500 g;
orange – ½ fruit.

How to make plum and orange jam

Sort through the plums and select ripe but firm fruits. Set aside the crushed and soft ones and freeze for compote. Wash the sorted fruits and place in a colander to drain any drops of water. Cut the plums and remove the pits. Cut fairly elastic and dense fruits into quarters. To obtain the most homogeneous jelly-like mass, remove the skin before chopping the fruit. To make it easier to cope with this task, pour boiling water over the fruit or put it in boiling water for a couple of minutes. I think this will affect the taste and color of the jam, so I don’t do it.

Wash the orange thoroughly and dry. Cut the citrus pulp into small pieces. Place the plum tenderloin in a comfortable heat-resistant dish. Add crushed orange.

Add sugar and stir the fragrant mixture. Leave overnight (that is, in the dark) or stand for 3-4 hours until the fruit releases a sufficient amount of juice and the sugar dissolves.

Place the pan on the stove and bring the sweet mass to a boil over medium heat. When the mass begins to gurgle, set the heat to low and cook for a quarter of an hour while stirring. Collect the foam in a separate plate and serve it to your helpers. After the allotted time has passed, complete the heat treatment and leave the sweet semi-finished product until it cools. After a few hours, boil the jam again for 15 minutes.

Choose the right container. Wash and sterilize jars and lids. Place the plum-orange jam in dry jars and close tightly.

Store in a dark room. Bon appetit!

Plum jam with oranges - simple and delicious

Jam is one of the most common and, perhaps, the most beloved canned desserts. To make it, they most often use berries, fruits, and, less often, vegetables, which are boiled with sugar. In winter, there is no shame in taking out sacred containers when guests arrive or using their contents to sweeten a home tea party. In addition, it makes beautiful insides for homemade bagels, pies and other baked goods. But, if you love this sweetness and prepare it for future use every summer, then it’s not mind-blowing that ordinary recipes become boring and seem boring and obvious. In this case, it’s time to experiment, combining ordinary fruits with something exotic, for example, making plum jam with oranges. So how to cook it?

Read also: Korean cauliflower recipe

Basic recipe without cooking

We take 1 kg of plums (it is advisable to use varieties with black, intense colors and a huge amount of pulp). Carefully wash, peel and remove the seeds. Now they need to be scrolled through a meat grinder, chopped in a food processor or blender. It's bound to turn out to be a mush. Next, take a couple of juicy oranges. Wash them too, cut them into pieces along with the skin, remove the seeds and chop them. Now you need to mix plums, oranges and add 1-1.5 kg of sugar to them. To prevent sweet grains from crunching on your teeth, it is best to beat the mixture until they are completely dissolved. This plum and orange jam preserves all the vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and the natural taste of the fruit throughout the winter. It must be stored in previously oven-fried jars under nylon or cardboard lids. The workpiece should be kept in the refrigerator or other cold place.

Recipe: boiled “five-minute”

Wash and peel the plums, but do not chop them. To these should be added 300 grams per kilogram of fruit. sweet sand, 0.5 liters of water and two oranges. Citruses can be chopped or cut into small pieces, as you prefer, without removing the skin. Place the ingredients in a bowl or saucepan and heat over low heat, evenly bringing to the point where the liquid is about to boil. With all this, plum and orange jam requires constant control; it should be stirred carefully and not allowed to boil. In this borderline state, it must be kept for 5 minutes and removed from the heat. Now the brew needs to be poured into prepared jars and sealed. The finished container should be wiped, turned upside down and wrapped in a blanket. In this state, it is better to keep the jars overnight (that is, in the dark) until they cool completely.

Despite the fact that this composition may seem unusual at first glance, plum jam with oranges turns out to be very tasty. It is also necessary to note its fresh and appetizing smell, and if you add a spoonful of this homemade sweetness to a glass of milk, you will get a tender and pleasant cocktail. You can also add nuts or raisins to the usual ingredients, thereby obtaining new colors of taste. Or instead (or together) of oranges, try putting tangerines, their smell will permeate the entire dessert. Puree jam from plums with oranges is a real storehouse of vitamins and a beautiful remedy for healing and preventing winter colds. Just remember that it is not allowed to cook it in either duralumin or copper containers, because with all this, oxidation of the goods occurs and ascorbic acid is completely destroyed. Citrus fruits and reddish plum jam are an excellent addition, but when cooking such sweetness, a little more sugar may be useful. But this is a matter of taste; almost all gourmands like sweet and sour preparations.