Plum jam with walnuts

Ingredients

Sugar – 700-800 g

Walnuts – 1/2 cup (200 ml glass)

198 kcal
35 min.
20 minutes.
55 min.

Photo of the finished dish

Step-by-step recipe with photos

Do you like jam? Then take a closer look at this recipe. Anyone can make plum jam, and there is nothing complicated about it. But now I’ll tell you how to make extraordinary plum jam - with walnuts.

You can prepare it from any variety of plums. The main thing is that they are ripe, but at the same time dense, intact, without damage. Add the amount of sugar, focusing on the sweetness of the plums.

The jam prepared according to this recipe comes out very tasty with a special nutty note. And also, due to the nuts, the jam is very satisfying.

From the proposed amount of ingredients, two containers of jam with a volume of 550 and 500 ml came out.

To make plum and walnut jam, prepare the required set of ingredients.

Pour the plums with cool water and rinse well.

Then remove the seeds by pushing them out with a wooden skewer. The pit must come out, but the plum must remain intact.

Then stuff the plums with half a walnut.

Place them in a suitable saucepan and add water.

Bring to a boil and simmer over low heat for 15 minutes until the plums are soft. Then carefully place the plums in a bowl.

Add sugar to the remaining liquid and cook until it is completely dissolved, stirring occasionally.

Then add the plums to the syrup and cook for another 10 minutes over low heat.

Place the hot jam into sterile jars and immediately cover with boiled lids. From this amount of ingredients came two containers of jam with a volume of 550 and 500 ml.

The most delicious plum jam with walnuts is ready. Turn the containers upside down, wrap them in a warm blanket and let them cool completely.

After cooling, remove the containers to a dark, cool space.

The best recipes for plum jam with walnuts for the winter at home, storage

From time to time, unusual recipes for preserving dishes appear in the world, where seemingly disparate ingredients are mixed, and within a very short time they gain popularity among housewives who enjoy experimenting in the kitchen. Plum jam, so familiar and beloved, constantly evokes ecstasy when brewed with walnuts. This dessert for “winter” tea is captivating not only because of its taste, but also because of its range of vitamins and essential substances.

1 Subtleties of making plum jam with nuts
2 Preparing plums and nuts
3 How to make jam from plums and walnuts
4 How to store jam

Subtleties of making plum jam with nuts

In order for a dish to come out with that unique taste, it is absolutely not necessary to be a chef of the highest group. It’s quite enough to prepare the ingredients in advance and keep all the proportions exactly.

There are few special features of cooking this unusual jam, but the main one is choosing the right ingredients.

And you should start with plums:

It is recommended to choose them from the hard types - those that are classified as early, as well as very soft ones, will instantly boil, and you will end up with a paste instead of jam. The same will happen with overripe ones.
Jam will be even more attractive from black plums, such as Renklod or Vengerka or Voloshka.
The fruit should simply separate the stone. This is important if, according to the prescription, they should be removed.

Now nuts. Walnuts are not the limit. You can use almonds, hazelnuts, or even assorted ones. You won't ruin the taste.

Often, to give the jam an inimitable color, cinnamon is added to it. But it’s all “the housewife’s fantasy.” In the end, it's a matter of taste.

Preparing plums and nuts

Fruits and nuts must first be prepared, and then the jam must be made.

The plums are sorted out, each one is washed separately, and the subsequent steps depend on the recipe:

remove the seed without cutting the fruit;
Divide into two halves to first remove the seeds and then cut the pulp into cubes. But the extreme is at the discretion of the hostess.

The nuts are peeled, the kernels are sorted, and the damaged parts are removed. Now a little trick is to keep them in boiling water for about 10 minutes. If you plan to stuff the plums, chop the nuts finely. Another secret: don’t use a blender - you’ll end up with porridge.

How to make jam from plums and walnuts

The recipe we want to offer is basic. You can experiment with it and introduce additional components. Cinnamon is often added to the finished brew, and it is better if these are sticks rather than cinnamon powder (it does not always vary in quality).

Plum – 2 kilograms.
Sugar – 1.5 kilograms.
Walnuts – 400 gr.
Cinnamon – 1-2 sticks (you can use powder).
Water – 1 glass.

For cooking, it is better to choose thick-walled dishes - a saucepan or frying pan with high sides.

To the pitted plums, broken into halves, add nuts, dried in a frying pan before cooking, sugar, and pour in water.
Cook at medium temperature.
As soon as the jam boils, reduce the heat to low. In the remaining 20 minutes, remove the foam from time to time. In the finished jam, the plums will become soft.

Remove the cinnamon sticks, and pour the delicacy into previously sterilized jars and seal. Usually they are turned over, wrapped and left to cool. But this is not at all necessary. The main thing is not to bring them into the cold until they have cooled down.

From time to time the jam is cooked differently:

Sugar is added to the plum after it has boiled, and the jam continues to cook for another 40 minutes.
Without drying, the nuts are added to the boiling mass and boiled for 15 minutes.

The usual recipe for plum jam with walnuts for the winter

Every year, the big world of canning is supplemented with new recipes, which immediately become popular with housewives who love to experiment in the kitchen. The most unusual and at first glance incomparable components are mixed in the preparations, and the recipe for plum jam with walnuts is sure to cause bewilderment, and after production - constant ecstasy.

Subtleties of making plum jam with nuts

There are few special features in making this extraordinary sweet, and one of them is the correct selection of ingredients. You can eat nuts not only walnuts, but also hazelnuts, almonds, or add an assortment of several types.

It is recommended to take hard types of plums; early or very soft ones will boil, and the preparation will turn into an ordinary plum-nut paste instead of a unique dessert. It is imperative to ensure that the fruits are not overripe - this will also affect the quality of preservation.

Preparing plums and nuts

Before you start making jam, you definitely need to prepare nuts and fruits. Sort the plums (2 kg), remove the pits, cut the halves into cubes. If the fruits are not very large, you don’t have to crush them further.

Peel the nuts from the shell, sort the kernels (200 g), remove the spoiled halves. Wash and soak in cold water for half an hour. Do not extend the soaking - that's enough for now.

If you are preparing jam from stuffed plums, finely chop the nuts after soaking. It is not recommended to use a blender for this - it will turn the kernels into porridge, which will not look very appetizing in the preparation.

How to make jam from plums and walnuts

It is better to prepare jam in a thick-walled container. You can use a saucepan or even a frying pan with high sides. Making jam, recipe:

Place the plums in a cooking container and place on the fire.
When the fruits are slightly softened and begin to boil well, lower the heat and add sugar (1.8 kg).
Cook, stirring vigorously, for 40 minutes.
Drain the water from the nut kernels, wait a couple of minutes until the liquid has completely drained.
Add the nut kernels to the boiling plum mixture.
After boiling, simmer for another quarter of an hour, without forgetting to stir - the jam may burn.

Pour the prepared preserves into sterile jars and seal immediately. Do not take it into a cold room until it has cooled completely. There is no need to twist after capping.

This is a basic recipe, you can experiment with it and supplement it with other components. One of the ingredients that is recommended to be added to almost finished jam is cinnamon. It is important to use cinnamon sticks rather than cinnamon powder, which is not always of high quality.

Another experiment that is recommended for making plum jam is to stuff any fruit with a paste of nut kernels, carefully place it in a container and cook, stirring gently, until tender. The number of components does not change - 200 g of kernels for 2 kg of fruit. Cinnamon - half a stick.

Before packaging the finished jam, it is better to remove the cinnamon stick. Stuffed plum jam with cinnamon is a ready-made dessert that can be served to the table in winter.

Essential advice! Before making preserves, it is necessary to take into account that the jam will be the same color as the fruit, so it is better not to combine fruits of different colors - it will not look very presentable in jars.

How to store jam

It is recommended to store any preserved food, regardless of what components it contains, in cool and dark conditions. Plum jam for the winter is no exception; a cool basement or cellar is suitable for storing it. If you have prepared only a few jars of sweets, you can put it in the refrigerator.

When making the product, it is recommended to use small containers (up to 500 ml). Opened jam spoils quite quickly, even if you put it in the refrigerator. You can slightly extend the storage time with a tight plastic lid, which you can use to seal the jam left after lunch.

If you plan to store the jam for a long time, it is recommended to send it for sterilization after packaging in jars. The process will take little time - about a quarter of an hour. Only then seal it, wrap it in a blanket and leave it until it cools completely.

Plum jam, supplemented with such an unusual ingredient as nuts, is an unusual combination for almost everyone, but one should not give up the ability to prepare a mouth-watering delicacy. The recipe will definitely go into the family piggy bank and will be used once a year - you won’t be able to give up this wonderful dessert.

Plum jam with nuts

This is my favorite jam. Naturally, it was prepared “quickly,” and once upon a time they performed sacred rituals over it. No my aunts, no time. And so - jam with nuts or nuts with jam.

Ingredients for Plum Jam with Nuts:

Plum (preferably dark) - 1 kg
Sugar - 4 cups.
Walnuts - 1 cup.
Cognac (optional) - 2 tbsp. l.

Production time: 60 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 4916.1 kcal	proteins 26.2 g	fat 83.6 g	carbohydrates 1007.6 g
Portions
kcal 819.4 kcal	proteins 4.4 g	fat 13.9 g	carbohydrates 167.9 g
100 g dish
kcal 238.6 kcal	proteins 1.3 g	fat 4.1 g	carbohydrates 48.9 g