Prune jam: methods for making dessert from new and dried plums

Prune jam: methods for making dessert from new and dried plums

Almost everyone associates prunes only with dried fruits, but in fact, the freshest plum of the dark variety “Hungarian” is also a prune. These fruits are very sweet in taste, and they are specifically used to make famous dried fruits. In this article for us, we will teach you how to make jam, both from new and dried fruits. The dessert turns out to be very tasty, so don’t miss the opportunity to familiarize yourself with the most popular methods of making it at home.

How to cook prunes

First, the fruit must be thoroughly washed. With all this, it is necessary to treat any fruit individually with warm running water. Dried prunes are no exception.

The washed fresh prunes are transferred to a mesh for drying. The fruits are immediately inspected. From the total mass, rotten fruits or very overripe ones, characterized by excessive softness, are discarded.

If the recipe requires removing the pits, cut the plum lengthwise and remove the drupes. To ensure that the plum in the jam has a complete appearance, the cut is not very large, and the pit is removed using a teaspoon. Another option if the recipe requires the use of prune halves. In this case, the fruit is divided into grinds, and then the stone is removed.

Previously washed dried prunes are poured with boiling water and left for 30-40 minutes until they swell. If the dried fruits had seeds, then in a steamed form, they are removed.

Jam recipes

From the freshest prunes

With bones

A kilogram of plums is washed. Then any fruit is pierced in two places with a toothpick. The prepared prunes are transferred to a saucepan or basin for cooking, and sprinkled with 1.2 kilograms of sugar. The bowl of food is left for 8-10 hours. At this time, the pan can be placed in the refrigerator.

After the set time, start cooking the jam. A whole plum will give juice, but it will be even less than if the fruits were cut into halves, so add 100 ml of water to the bowl.

Cook the jam over low heat for 5 minutes after boiling. Then, covered with a cloth (a collection of different and interacting tissues form organs) , the container is left to cool. Under no circumstances should you cover the pan with a lid, just a cloth (A collection of different and interacting tissues form organs) or a clean towel.

The cooled mass is boiled again over the fire (15 minutes) and placed in jars. Containers for preparations are sterilized in advance. Read more about the sterilization process here.

Seedless

Halves of fruits (1 kilogram of pulp) are poured with bubbling syrup. The syrup is prepared on the stove by combining sugar (1.1 kilograms) and water (200 ml) until completely dissolved. Gently mix the slices or simply shake them so that the sweet base is distributed more evenly, and leave for 1 hour.

Cook the jam for exactly 7 minutes after the mixture boils, and then turn off the heat. Continue cooking for seven minutes after cooling completely. This will take about 5-8 hours.

After the third boiling, the jam is packaged in small jars and screwed on with lids.

The “Find Your Own Recipe” channel shares instructions on making jam with cognac and vanilla sugar

In the oven

Prunes (2 kilograms) are freed from the drupes and sprinkled with sugar (2.5 kilograms). After three hours of infusion, all products are transferred to a baking sheet with high sides or any other heat-resistant container. It is important that the fruits are placed quite tightly, but not more than 2 layers. You should also pay attention to the amount of juice released. If it is less than 200 ml, then ordinary cool water should be added.

The prunes are sprinkled with vanilla sugar (1 teaspoon) on top and sent to the oven, heated to a temperature of 150...170ºС. Cooking time is an hour. To make the dish cook more evenly, the cooking process is interrupted a couple of times to stir the plums.

In a slow cooker

Syrup is cooked in a slow cooker. To do this, use the “Cooking” or “Soup” mode. When sugar (1 kilogram) is one hundred percent dissolved in water (150 g), add fruit tenderloin. To do this, the pits are removed from the plums and the pulp is cut into 2 or 4 parts. The total weight of the fruit (without seeds) is 1 kilogram.

The multicooker lid is not closed. Prepare the dessert using one of the available modes: “Stew” or “Soup”. Stir the jam from time to time. Total cooking time is 30 minutes.

Ground

The plums are cut into halves, immediately freeing them from the pits. Then the tenderloin is passed through a meat grinder with a large mesh section. Sweet sand is added to the plum puree in a 1:1 ratio. The mass is thoroughly mixed and allowed to stand for 30 minutes to wait for active juice separation. Plum puree with sugar is sent to the fire and boiled for 8-10 minutes.

With apples

Apples (500 g) are cut into slices or pieces of approximately the same size. Syrup is boiled on the stove from 200 ml of sugar and 1.2 kilograms of sugar. When the syrup becomes transparent, add apples and prunes, cut into halves.

Reduce the heat to low and bring the mixture to a boil. Cook the jam for no more than 3 minutes, and then take an eight-hour break. Re-cook for 10 minutes. The finished dessert is placed directly from the stove into jars and closed tightly. There is no need to warm up the workpiece under a blanket.

From dried prunes

Prunes can be purchased at the market or in a store, but home-harvesting dried plums is entirely possible. The intricacies of this process are carefully described in our article.

Normal method

Cooked prunes, soaked in boiling water, add water and cook over medium heat under a lid for half an hour. If there were seeds in the fruits, they are removed earlier.

When the dried fruits are cooked, they are punched with a blender until smooth and pureed, and sugar is added. Sugar must be taken 2 times less than dry prunes. After 30 minutes (during this period of time the sugar will dissolve almost one hundred percent), the bowl of puree is placed on the fire and boiled for 5 minutes, stirring constantly.

With raisins and dried apricots and honey

The color and variety of raisins does not matter, the main thing is that they are seedless, because picking them by hand will be unrealistic.

Dried fruits (200 grams of each type) are prepared in the same way as prunes, in other words, they are kept in boiling water before cooking, and then they are boiled together for 30-40 minutes. To best preserve vitamins, dried fruits can be steamed in a slow cooker or double boiler.

Boiled dried apricots, raisins and prunes are passed through a meat grinder and combined with honey. Its quantity is determined individually, depending on the required thickness of the jam.

To enrich the taste, you can add crushed walnuts or almonds to the jam.

How to store prune jam

Jam with seeds cannot be stored for a long time. The longest period is 1 year. This is specifically related to the presence of drupes in the workpiece. After long-term storage, it begins to release substances that can cause damage to the body.

Seedless jam from new fruits is stored in any dark and, preferably, cold place for no more than 1.5 years.

Dried prune jam can be stored in the refrigerator for no more than 2 months.

Prune jam is not the only tasty preparation. Compote, jam, jam and puree are also prepared from new and dry fruits.

Dried prune jam

Even from dried prunes you can make a savory jam, which is perfect for drinking tea, for the inside of pies, and as an addition to a wide variety of pancakes and pancakes.

Ingredients

• 300 grams of dried (dried) prunes
• 100 g sugar
• 80 ml unstained water
• a pinch of citric acid or 1 tbsp. lemon juice

Recipe for making a dish at home

1. Place the prunes in a small saucepan and pour boiling water over them so that it covers the dried fruits one hundred percent. Place the pan on the lowest heat, cover it with a lid so that there is a narrow gap for steam to escape.
2. Boil the prunes until they have almost completely evaporated and absorbed water, and then pass them through a meat grinder or grind them using a blender to a puree mixture.
3. Combine sugar and water in a small saucepan and place over low heat. Stirring, heat the syrup until the grains are completely dissolved. Then add crushed prunes, pour in lemon juice or add citric acid, and mix thoroughly.
4. Immediately after boiling, remove the pan from the heat, cover with a lid and leave until it cools completely. Transfer the prune jam into a suitable sized container, close it tightly with a lid and place in the refrigerator for storage.

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10 recipes for making prune jam for the winter with and without pits

Plums of the Hungarian species are called prunes, due to the color and prunes, which are obtained by drying the fruit. Compotes, preserves, jams, and marmalade are made from plums. Homemade prune jam will help preserve the harvest and provide your household with dessert for the winter.

• 1 Individualities of making jam
• 2 Preliminary work
  • 2.1 Preparation of the main ingredient
• 3 Rules and periods for storing jam
• 4 Prune jam: 10 recipes
  • 4.1 The usual “five-minute” recipe for the winter
  • 4.2 With bones
  • 4.3 Seedless
  • 4.4 With nuts and cognac
  • 4.5 With pumpkin
  • 4.6 With walnuts
  • 4.7 Chocolate
  • 4.8 Sugar free
  • 4.9 With cinnamon
  • 4.10 With apples

Individualities of making jam

For preparations, ripe fruits that have gained sweetness are collected. When cooked, overripe plums turn into a porridge-like mass; jam and marmalade are made from them.

To keep the plums intact, they are pierced with wooden toothpicks. The fruits are cut lengthwise and the seeds are removed; a sharp knife with a narrow blade is used for cutting.

Rules for making syrup:

• water is poured into a pan and boiled;
• sweet sand is poured into boiling water in portions, stirred constantly, and not allowed to burn;
• The syrup is heated to a boil.

Preliminary work

Cooking utensils, kitchen utensils for mixing and packaging the finished product, small jars, lids are washed with detergents and rinsed with bubbling water. Jars are sterilized using steam or dry air methods. The lids are dried by laying them out on a clean towel.

Preparation of the main ingredient

Fruits are selected without wormholes or rottenness, twigs and leaves are torn off, and washed. To prevent the fruits from exploding during cooking, they are blanched in hot water for 5 minutes and pierced in several places. Huge fruits are cut in half.

Rules and periods for storing jam

The finished product is placed in sterile jars while hot. Jam, boiled with a huge amount of sugar to a thick mixture, is covered with metal lids, stored at home, or covered with plastic lids, stored in the cellar. Jam made with a low sugar content is covered with metal lids and stored in the refrigerator or cellar.

Prune jam: 10 recipes

Winter jam is made from new fruits, with and without seeds. You can cook dried prunes by first soaking the fruits in water. The soaking water is not thrown away; it is boiled in it, adding sugar.

To contrast the taste, add: cinnamon and cocoa, nuts and cognac, lemon zest and nutmeg, cook with the addition of apples and pumpkin.

The abundance of recipes allows you to make a choice and prepare a dessert for the winter to your taste.

The usual “five-minute” recipe for the winter

Five-minute prune jam retains the smell and taste of new berries, has a watery mixture, and is easy to make. It is served as a dessert with tea, added to ice cream and milk porridges.

Plums, pitted or sliced, are placed in layers in a bowl, sprinkled with sweet sand, and left for a day.

Gently mix the fruits with a wooden spatula, bring to a boil, boil for 1 minute, skimming off the foam.

Remove the workpiece from the heat and cool. The fruit mass is boiled 5 times for a minute, with extracts.

• seedless fruits – 1 kg;
• sugar – 0.5 kg.

With bones

Prune jam can be made with pits. It has a pleasant almond flavor, but cannot be stored for a long time due to cyanide in the pit. The jam comes out thick, and whole plums decorate homemade cakes and desserts.

The syrup is prepared, cooled to 80 C. The fruits are placed in a basin and filled with syrup. Leave for 4 hours. Place on a slow fire, heat to a boil, but do not boil, simmer for 5 - 7 minutes. Leave for 6 – 7 hours. Cook until done in 2 portions.

Readiness is determined by a drop on a saucer; it does not have to spill. The finished product is packaged in sterile jars with plastic lids and stored in the refrigerator.

• fruits – 1 kg;
• sugar – 1.5 kg;
• water – 2 glasses.

Seedless

Prune jam can be made without seeds. The jam comes out thick and is added to the insides of homemade pies.

Pitted plums are poured into a basin. Boil the syrup, pour in the plums, and leave for 12 hours. The syrup is drained, boiled for 5 minutes, the plums are poured again, and left for 12 hours.

Cook the mixture for 30–40 minutes over low heat, stirring gently and skimming off the foam. In the finished jam, the plums are transparent.

• seedless fruits – 1 kg;
• sugar – 1.3 ÷ 1.4 kg (depending on the sweetness of the fruit);
• water – 2 glasses.

With nuts and cognac

You can cook prune jam with nuts and add cognac at the end. It will amaze with its unique taste and inimitable smell.

The chopped slices are covered with half of the sweet sand and left for an hour. Cook over low heat for 20 minutes, stirring and skimming.

The nuts are chopped and poured with water to extract the bitterness from the nuts. After an hour, the water is drained.

Add the remaining sugar and nuts to the jam, mix, boil for half an hour, and place the roast in jars.

• fruit halves – 1 kg;
• sugar – 0.75 kg;
• peeled walnuts – 100 g.

With pumpkin

Prune jam can be cooked with pumpkin and adding spices - this will give it a piquant taste. Spicy smells will remind you of hot summer.

The seeds are removed from the fruits and cut into slices. Pumpkin is cut into cubes or strips. Place plums and pumpkin in a bowl, cover with sugar and leave for 3 hours.

Boil the workpiece twice for 10 minutes, keep for 6 - 8 hours in a cold place.

Add spices to the mixture, let it brew for an hour, and boil for 5 minutes.

• fruits – 1 kg;
• pumpkin – 1 kg;
• sugar – 0.75 kg;
• spices: nutmeg, ground cinnamon, vanillin - 1 g each.

With walnuts

Adding toasted walnuts is a nice complement to the plum flavor.

The prune halves are placed on the bottom of a basin, covered with sweet sand, and left for 2 hours. Cook for half an hour, stirring and skimming off the foam.

Walnuts are chopped with a knife and fried in a dry frying pan until the aroma of fried nuts appears. Pour the nuts into the jam and cook for another 20 minutes.

• fruits – 2 kg;
• sugar – 1.5 kg;
• peeled walnuts – 250 g.

In Apple pie order

Savory prune jam with the addition of cocoa will amaze even picky guests with chocolate notes.

Prunes are ground in a blender. Pour sugar into a blender in a narrow stream, stirring until completely dissolved. Cook the prunes for 30 minutes, stirring and skimming off the foam.

Add butter and cocoa powder, mix and simmer for another ¼ hour. Place the fruit and chocolate mass in jars with metal or glass lids and store in a cool place.

• seedless fruits – 1.5 kg;
• sugar – 0.4 kg;
• cocoa – 2 tablespoons;
• butter – 100 g.

Sugarless

You can make plum jam without sugar. Place the quartered prunes in a bowl, lightly press down the slices with a slotted spoon, and let them stand so that the juice is released.

Pour in water and evaporate over low heat in 3 – 4 doses of 15 minutes each with a holding time of 6 hours.

Place in sterile jars with metal lids. Store in the refrigerator.

• fruits – 2 kg;
• water – ¾ cup.

Cinnamon

Cinnamon will add a special flavor to the jam.

Pour halves of prunes into a basin, sprinkle with sugar, and leave until the juice is released. Cook in two steps for 15 minutes, with exposure for 5 hours. Dump in the cinnamon and cook for 30 minutes.

• fruits – 2 kg;
• sugar – 800 g;
• cinnamon – ¼ teaspoon.

With apples

Jam made with the addition of apples has transparent fruit slices, the syrup is dark amber in color.

Prunes are cut into slices. Choose hard apples so that they do not turn into puree, peel them, and cut them into slices.

Layers of sweet sand, plums, apples are poured into the basin and left in a cold place overnight (that is, in the dark) . Cook for 5 minutes, 3 times with breaks for up to 4 hours. Vanillin or lemon zest is added for flavor.

• plums – 0.5 kg;
• apples – 0.6 kg;
• sugar – 0.5 kg.

Imperial jam: 5 recipes for dry jam

Do you like jam? I do! Have you ever tried to make jam that doesn’t require cooking? No, then check out the recipes for “dry” jam, which was previously called imperial jam, because it was served only to royalty. At one point, while traveling, Catherine the 2nd found herself in Kyiv with her entire large retinue. Among them was, by chance, a Swiss pastry chef named Bagli who ended up at the Russian court. During his next walk, the pastry chef managed to break his leg and after the empress’s departure, he remained to receive treatment in the town. The townspeople took him for an important person and brought him dry Kiev jam made from candied berries or fruits as a sweet, which Bagli recklessly liked. Naturally, he found out the recipe for the wonderful sweetness and, after his own cure, made this same jam and sent several boxes of his own jam to the capital. Over time, the recipe for the ruler's jam has spread throughout the world, and now some countries are even arguing about who invented it.

You can make jam from dried and fresh fruits. Hard varieties of apples and pears are perfect for making dry jam, but jam is also prepared from strawberries, plums and cherries. Apples should be of the sweet and sour variety, pears and plums should be slightly unripe.

To give dry jam a unique taste, dried ingredients can be soaked for 20 minutes in cognac, liqueur or rum. The most suitable spices for dry jam are cinnamon, star anise, vanillin and cardamom. The jam will turn out beautiful, amber in color, if you add citric acid with sugar. This is especially true for apples.

To make dry jam in the oven, use parchment and turn on the fan if possible. An electric dryer is perfect for drying.

Dry plum jam

Ingredients:

• large plum 2 kg.
• sweet sand 600 g.

Production method: Wash the plum, dry it, cut it in half, remove the pits. Line a baking sheet with foil or parchment paper and place the plum halves. Sprinkle sweet sand on top of the plum. Preheat the oven to 200 degrees, place a baking tray with plums and bake for 30 minutes. Then switch the oven to fan mode, reduce the temperature to 60 degrees and bake for 6-8 hours. Divide the jam into jars, roll up or serve immediately. Real jam!

Dry pear jam

Ingredients:

• pears 1 kg.
• sweet sand 1/2 kg.
• lemon juice

Method of preparation: To make this recipe, use small, fairly firm (but ripe!) pears. Remove the skin from the pears. Take a huge saucepan, place the pears and peels in it, fill it with water and lemon juice. Leave the pears for 30 minutes, then put them on the stove and make sure that the pears become a little soft, but do not lose their shape. Place the pears on a sieve and let them dry one hundred percent. Cover a baking sheet with parchment, place the pears and place in the oven preheated to 150 degrees. Bake for 15 minutes. Add 250 g of sweet sand to the water from the pears and boil until the syrup becomes thick. Remove the pears from the oven, dip each one in syrup, then roll in sugar. Place the pears on the baking sheet again and place in the oven. Bake for 15 minutes. Then repeat this function again 4 times. Then reduce the oven temperature to 45-60 degrees and dry the fruit for 6-8 hours.

Dry apple jam

Ingredients:

• apples 2 kg.
• clarified apple juice 1 l.
• sweet sand 500 g.
• fine crystalline sugar 1 cup

Production method: Peel and core apples, cut into medium cubes. Pour apple juice into a saucepan, add regular sugar, add 2 cups of water, bring to a boil and cook until completely dissolved. Pour the bubbling syrup over the apples and let cool for 2-3 hours. Bring to a boil over low heat, simmer for 5–7 minutes, remove from heat and set aside for 4–6 hours. Repeat this operation 4 more times. After the last time, remove the fruit from the hot syrup with a slotted spoon and place it on a small mesh or sieve in an even layer, place a bowl of boiling water underneath. When it has cooled down, change the boiling water to a new one, and later again - the action of the steam will make the fruit less sticky, and all the syrup will drain off. Sprinkle them with fine crystalline sugar and place on a baking sheet. Dry in the oven at 80–100 degrees for about 3 hours. Store the finished apple slices in jars or wooden boxes, lined with paper.

Dry strawberry jam

Ingredients:

• strawberries 1 kg.
• sweet sand 800 g.
• sweet powder 50 g.
• drinking water 1 l.

Production method: Wash strawberries, remove stems, dry.
Cut each berry into two parts. To make syrup, mix 1 liter of water with sugar in a deep saucepan. Bring to a boil and cook until the sugar is completely dissolved. Pour the bubbling syrup over the strawberries and leave to cool for 4 hours. After the strawberries have cooled, bring them in the syrup to a boil over low heat and cook for about 10 minutes. Leave to cool again for 4 hours. Repeat the function 3 more times. Place the berries in a colander and let the syrup drain. Pour the syrup into a container prepared in advance and leave it at room temperature. Leave the berries overnight (that is, in the dark) to dry. Place the strawberries on a baking sheet in one layer, sprinkle with sweet powder and leave to dry in the oven at 35 degrees for 3 hours. Then place in a dry space for 2-3 days, turning the berries over from time to time. Pour the remaining syrup over the dried berries.

Dry chokeberry jam

Ingredients:

• chokeberry 1 kg.
• sweet sand 300 g.
• citric acid 5 g.

Production method: Wash the chokeberry. In a saucepan, mix 1 liter of water and 5 g of citric acid. Blanch the rowan berries in lemon water for 1 minute. Then put the berries on a sieve and let them dry. Place on a baking sheet in a 2-3 cm layer, sprinkle with sugar and place in the oven preheated to 200 degrees. After the mixture boils over the entire surface, boil the berries for 20 minutes. Then cool the mass and place it on parchment or foil, sprinkled with sweet sand, air dry at room temperature.

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