Seedless yellow plum jam; ordinary recipes for the winter

Seedless yellow plum jam - ordinary recipes for the winter

Having eaten yellow plums with all your heart, you don’t mind using them 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 made from yellowish 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 yellow 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.

Yellow 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 completely blossomed, 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 yellow plum jam

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 yellow plums with seeds and a step-by-step story. Successful preparations for you.

Seedless yellow 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 any product that comes out of a yellow plum is 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 yellow plum jam, each of which is good and fragrant in its own way.

Traditional yellow 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 yellow 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 completely 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 yellow 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 completely cooled down, 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 yellow 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 beforehand. 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!

Yellow plum jam: recipes for the winter

Almost all housewives, when preparing for the winter, try to prepare several jars of yellowish plum jam. And this is understandable: the golden delicacy perfectly decorates the tea table, standing out among other sweet dishes with its catchy color and subtle summer smell, and in terms of the amount of necessary substances it can compete with most other desserts.

This jam has a corresponding fruity-honey taste with a slight sourness, giving it an unusual zest.

Tips for selecting and preparing initial raw materials

When choosing a recipe for preparing plums, you need to take into account their ripening time and degree of ripeness. Early varieties, ripening in July - early August, have the lowest sugar content and the highest juiciness. It is better to use such fruits to make their own juice or sweet jam.

Late varieties, ripening in late August - September, have dense pulp and are ideal for making desserts with whole slices.

It should be noted that unripe fruits will have a pronounced sour taste in the jam ; for them it will be useful to increase the amount of sugar.

Overripe fruits lose their shape during heat treatment, so they are usually boiled to a homogeneous mass: jam or marmalade.

The initial preparation step is similar for all production methods: the fruits must be thoroughly washed, removing the stems, and sorted.

Five-minute yellow plum

Colorful and aromatic whole fruits in golden honey jam will fill a cool and gloomy winter day with sunshine, cheer you up and cure the seasonal blues.

Output: 3 l

Ingredients:

yellowish plum – 3 kg;
sugar – 1.5-2 kg;
vanilla sugar – 30 g.

Manufacturing development:

Peel one third of the fruit, grind it in a blender, mix it with sugar, put it on the stove and bring to a boil, add vanilla.
Pour the remaining fruits into the syrup, bring it to a boil again, cook over moderate heat for 5 minutes, stirring constantly.
Place the hot dessert in sterilized jars, roll it up, turn it over onto the lid and, wrapping it up, leave it to cool gradually.

The recipe is easy to follow; the whole process, including preparing the fruit, will take less than an hour. Thanks to little heat treatment, the fruits retain a huge amount of essential substances. This dessert is perfect for baby food.

Plum-citrus jam with cinnamon

Thick and fragrant jam is comfortable to put on crispy toast (as in the photo), cover the top layer of cakes, grease biscuits and pancakes, complement cheesecakes and fruit salads.

Output: 2 l

Ingredients:

plum – 2 kg;
sugar – 2 kg;
orange – 1 pc.;
lemon – 1 pc.;
ground cinnamon – 1 tsp;
water – 100 ml.

Manufacturing development:

Pour sugar and water into a deep saucepan with a thick bottom, put it on fire and, stirring constantly, cook the syrup until the sugar is completely dissolved.
Remove the zest from the orange and cut the segments into small pieces, removing the seeds.
Squeeze the juice from the lemon.
Peel the plums and place them in bubbling syrup, add the pulp and zest of the orange, bring to a boil and cook, stirring occasionally, over low heat for 20 minutes.
Grind the fruit mass with an immersion blender.
Bring to a boil, add cinnamon and lemon juice, cook over low heat for another 15 minutes.
Pour the hot dessert into sterilized jars, roll it up, turn it over onto the lid, wrap it up and leave it to cool gradually.

Any plums are suitable for this recipe, not just yellowish ones. The jam can be made either watery or thick. To get the thickest consistency, simmer over low heat longer or in several stages (before chopping the fruit).

Plum jam with nuts

Delicate golden-amber pieces of fruit combined with sweet nuts, covered with clear syrup, can warm you with the warmth of the summer sun even when a snowstorm is raging outside the window. With very little effort, you will get a tasty and healthy treat that both adults and children will enjoy.

Output: 1.5 l

Ingredients:

plum – 1 kg;
granulated sugar – 900 g;
walnuts (kernels) – 150 g.

Manufacturing development:

Place the fruits cut into halves into a deep saucepan with a thick bottom, add sugar and leave for 6-8 hours at room temperature to release the juice.
Pour a small amount of boiling water over the walnut kernels and leave for 10 minutes, then strain and place in a colander. After steaming, they will better absorb the syrup.
Place the pan with the fruit on the stove, bring to a boil and, reducing the heat to low, cook for 10 minutes, skimming off the foam from time to time.
Add nuts and cook over low heat for another 30-40 minutes.
Pour the hot dessert into sterilized jars, roll it up, turn it over onto the lid and leave it wrapped up to cool gradually.

Yellowish plums of late ripening, including cherry plums with dense pulp, are suitable for this sweet. The recommended amount of sugar is approximate and can be adjusted depending on the degree of sweetness of the fruit and the preferences of the housewife.

You will find a selection of step-by-step recipes for preparing plum and nut desserts at home in the article on our website.

Video

In conclusion, we invite you to get acquainted with several more fascinating variations of making jam for the winter from yellowish seedless plums, which experienced housewives share in videos:

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:

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase microbial activity). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the initial raw materials. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

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”.

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.

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.

How to make seedless yellow plum jam - a simple five-minute recipe for the winter

Have a nice time everyone, friends! This is Tatyana, the creator of this blog.

The girls and I love to drink tea at work, and everyone brings amazing homemade sweets to him. From raspberry and cherry jam, strawberry and apricot jam to royal gooseberry and regular plum. We usually share the best recipes and production methods.

Now we are preparing jam from homemade pitted yellow plums for the winter. A simple five-minute recipe with step-by-step instructions will not seem complicated even to a novice housewife. And what a sweet pie interior this thick, amber sweetness with whole slices in syrup will make! It can also be enjoyed with a bun, or simply spread on bread.

Plums, like any fruit, are valued for their pleasant sweet taste and are best consumed fresh. And if the harvest is good, then I want to save it and process it for the winter to enjoy all year round!

The fruits of these rosaceous plants are rich in vitamins and microelements that are essential for the body, which is why they are recommended in the diet for thrombosis, atherosclerosis and anemia. They remove waste metals and have a laxative and diuretic effect. They serve as an indispensable element of diet (Diet is a set of rules for human consumption of food) and healthy eating.

For many years now, the yellowish plum has been delighting us with its rich harvest. Juicy, medium-sized oval-shaped fruits with an orange blush on the sunny side strewn the entire tree. They are inferior in popularity to blue, reddish, and black varieties. But they win in terms of sweetness, productivity and unpretentiousness.

Pitted plum jam - a regular recipe for the winter

Looking for a regular winter recipe? Then this is for you! Let's prepare pitted plum jam, with whole slices in syrup. Although every housewife prepares it in her own way: with the addition of apples or citrus fruits, gelatin, walnuts, chocolate.

This is a collection from the 1st tree. Enough for jam and compote, for marmalade and to eat fresh. Before picking the fruits, we taste and touch them to determine ripeness. The plum must be elastic, not very hard, and not very soft.

For jam we take slightly unripe fruits. Overripe specimens will produce thick jam instead of chunks.

Recipe for “Five Minute” jam made from homemade plum slices

This is a recipe for ordinary jam for the winter from whole halves of plums and let's decide how we will cook it. I offer two “Five Minutes” methods, and all you have to do is choose the one you like. In any case, you will get a very tasty sweet dish with whole slices, for storage without refrigeration.

Method 1 - quick production in 5 minutes

Cook sweet syrup of suitable concentration. Pour in the fruits and bring to a boil. Boil for 5 minutes and pour into jars. You will get a wonderful delicacy from plums in syrup.

Method 2 - the best recipe for the winter in 3 days

We use 3 times short-term (5 minute) cooking followed by cooling, from 2 to 6 hours. Thus, let the fruits soak in the syrup. In the end, you will be delighted with the thick plum jam with amber halves - a wonderful interior for pies.

Step-by-step production:

Ingredients: yellowish plums and sugar.

Step 1. Wash the plums, divide them into slices and remove the seeds. This variety is perfect for jam. The compacted pulp will not soften during cooking and the slices will remain intact.

Step 2. Place the cut halves in layers with sugar in a large bowl. Layering will allow you to moderately distribute the sugar among the berries without stirring, so that every slice is intact. In our case, the best ratio of sugar to plums is 1:2.

Depending on the sweetness of the fruit, the amount of sugar can be varied.

Cover the basin with a clean cloth (the combination of various and interacting tissues form organs) and leave it overnight (that is, in the dark) so that the fruits release juice.

Step 3. The plum fruits have given enough juice, we will cook WITHOUT adding WATER.

Step 4. Place a thick-bottomed pan over medium heat. Bring to a boil, and increasing the heat to high, simmer for 5 minutes. Remove from heat and leave to cool for 4-5 hours. To prevent the plum slices from falling apart, try not to stir the contents of the pan too much with a spoon; it’s better to just shake it a couple of times.

To make it, use a fairly large pan; it is better if it is enameled or stainless steel with a thick bottom.

Step 5. Place the 100% cooled jam on the fire again and repeat the cooking process. Repeat the cycle 3 times - bring to a boil, boil for 5 minutes and leave until completely cooled.

Step 6. Remove the resulting foam; small delicacies are already waiting for it. If you want to flavor the jam with spices (cinnamon, orange or lemon zest), it’s time to add them at the last step.

Pitted plum jam is ready!

Look what a delicacy it turned out to be! Thick as jam, dark amber color! Very tasty and fragrant with whole slices.

Step 7. Pack in sterilized jars to seal for the winter. Store at room temperature.

If you are sure that you will eat the delicacy within 2-3 months, you can throw it without sealing, put it in jars under plastic lids and store it in the refrigerator.

My family loves this regular five-minute plum jam recipe. If you like this manufacturing option, give it a like. I will be grateful for you. Thank you!