Plum jam without seeds, super recipe in a slow cooker

The plum season does not last long, so it is necessary to have time to create delicious jams. Thanks to household appliances, this has become much easier. Jam made from seedless plums, cooked in a slow cooker, is not only fragrant and unusually tasty, but also the manufacturing process is much simpler.

The jam simmers at a convenient temperature and does not burn. There is no need to constantly stir and scrape out stuck pieces. The amount of sugar can be reduced if you prefer a more sour taste. Choose small, elongated plums.

I usually take my favorite “uger”, since this particular variety gives unusual sourness and a wonderful red color. The berries do not spread, but remain small, soft inclusions. In order to obtain the most uniform density, you need to slightly increase the manufacturing time.

Ingredients:

pitted plums – 1 kilogram;
fine crystalline sweet sand – 500 gr.

How to make seedless plum jam

Sort through the plums, set aside the very soft and mushy ones. Wash the sorted fruits and dry them lightly. Cut in half and remove the pits.

Transfer the crushed fruits into a bowl, add sugar and stir the mixture.

Let the sweet mixture sit for a quarter of an hour so that the fruits have time to release little juice. Lower the lid of the machine and close it tightly. On the monitor, set the “Extinguishing” program for 40 minutes.

After about 15-20 minutes, lift the lid and thoroughly stir the sweet mixture. From time to time, poorly dissolved sugar bakes on the walls of the Teflon bowl. Close the lid and wait until the program finishes.

For now, prepare the container. Wash half-liter jars with baking soda and sterilize over steam or any other convenient method. Don't forget to boil the lids for 5-6 minutes. After the multicooker has finished operating, place the colorful, fragrant jam into clean, dry jars and roll up.

Choose your own storage space. This delicious jam can be served with tea, or used as the inside of bagels or croissants. When layering honey cake layers, I always spread plum jam on any third one. The taste is unusual! If there are 1-2 containers left, I try to save sweets specifically for that purpose. Bon appetit!

Plum jam in a slow cooker

Ingredients

“Hungarian” plums – 1 kg

Citric acid – 1-2 pinches

161 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

If you have such an irreplaceable assistant in your kitchen as a multicooker, then be sure to use it when preparing plum jam for the winter. This is both simple and comfortable, because later you only have to wash the multicooker bowl and that’s it!

Seedless plum jam

Plum jam is deservedly popular in our country. It is especially loved by the inhabitants of the southern regions, where plums grow in almost any yard. And northerners can prepare plum jam for the winter without any problems, because in September, even in the most remote regions, prices for these fruits are completely affordable. It’s very easy to cook plum jam in a slow cooker.

The only rather tedious step when preparing plum jam for the winter is to separate the seeds. But it needs to be created. Otherwise, preparing plum jam in a slow cooker is very simple. It does not require any additional ingredients, just plums and sugar. At the same time, little sugar is required, because plums themselves are quite sweet.

And the multicooker turns out to be a wonderful assistant here too. The plum jam in it does not burn to the bottom at all. It is enough to open the lid and stir just once, in the middle of the production process. Agree, there is a huge difference from the way we usually stand near the stove, stirring the jam and skimming off the foam.

And the plum jam in the slow cooker comes out very tasty, tender and fragrant. A true delight that you can indulge yourself with all winter long!

I also suggest preparing the following from plums:

Ingredients for plum jam

1 kg pitted plums
0.5 kg sugar

How to make pitted plum jam in a Redmond slow cooker

Let's prepare the necessary ingredients. Wash the plums, cut them into halves and remove the pits. Let's measure out half a kilo of sweet sand.

Pour the plums into a multi-cooker bowl, cover with sand and mix. Leave for 15 minutes until the sugar melts a little.

When the time is up, close the lid and turn on the simmer mode for 40 minutes.

After 20 minutes, open the lid and stir to make sure that the sugar has dissolved and does not stick to the bottom.

Savory plum jam according to the most common recipe in a slow cooker is ready! Can be poured into sterilized jars and closed with sterile lids. I previously sterilized the jars and lids over steam for 10 minutes.

Now you can drink tea with plum jam on cool winter evenings.

If something is unclear to you, I offer a video recipe for making plum jam in a Redmond multicooker.

Plum jam in a slow cooker

I don’t understand about you, but we’re still in the season for making plum jam! I think my recipe will come in handy. I like to trust the process of making jam to a cartoon, it won’t burn, it won’t run away, but it will cook and give a signal to pour it into jars!

Ingredients for “Plum jam in a slow cooker”:

Plum (pitted) - 1.5 kg
Sugar (preferably containing pectin, but regular sugar will do) - 1.2 kg
Water - 2 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 4400 kcal	proteins 8 g	fat 3 g	carbohydrates 1093 g
100 g dish
kcal 216.7 kcal	proteins 0.4 g	fat 0.1 g	carbohydrates 53.8 g

Recipe for “Plum jam in a slow cooker”:

We load the sugar into the multicooker bowl, add water and set the mode (at least) so that the syrup is cooked.

10 minutes is enough, the syrup is ready. I set it to porridge mode and turned it off after 10 minutes.

Pour the cooked plums (cut into quarters) into the hot syrup and stir. close the lid and leave until completely cool. During the cooling process, I opened and stirred several times.

It took me about 4 hours to cool down, or maybe I was just too busy! Mix again and set the pilaf mode. cook until the signal; if you think it’s ready earlier, turn it off earlier. I haven’t turned it off before, I like boiled black jam.

did not interfere, did not remove the foam. I sterilized the jars and lids and sealed them with the roast. You can use a metal lid with a key, or you can use a screw cap.