Pitless plum jam for the winter: 10 simple recipes for thick plum jam

Cooking plum jam for the winter according to the “five-minute” principle is a pleasure. Beautiful, aromatic, with transparent slices floating in syrup, if you cook it without seeds. Housewives who prepare a delicacy of fruits with seeds assume in advance that they will not only drink tea. Whole sweet fruits will be used to decorate cakes or other baked goods, and the syrup will be an excellent addition to casseroles, cottage cheese, and pancakes.

It has long been proven that the longer you cook fruits, the less vitamins and other useful substances remain in them. When cooked for five minutes in dessert, the fruits will retain their original shape, and the taste will resemble fresh plums. Total advantages!

Pitted plum jam for the winter - it turns out thick and tasty

I offer an option for preparing a thick and tasty dessert. I really like it when the consistency of the jam is thick, like jam. You can eat this delicacy with a spoon or spread it on a piece of bread (like in childhood). It does not flow and holds its shape well.

We will need:

• 2 kg plums;
• 2 kg sugar;

Cooking sequence:

Step 1. We sort out the fruits, leaving only dense and ripe ones. We wash them under running water. Place in a colander and then dry.

Step 2. Divide each fruit into two halves and remove the seed.

Step 3. Transfer some of the fruit to the pan. Sprinkle with sugar immediately. Shake the container so that the sugar is evenly distributed. Then add some more fruit and sugar again. Thus, sprinkle sand over all halves of the fruit.

Cover the pan with a lid and leave to steep for several hours.

To keep the jam thick, do not add water during cooking. Fruits sprinkled with sugar release their juice. After all, they are 85% water.

Can be left overnight. During this time, the fruit will release juice and most of the sugar will dissolve.

Step 4. In the morning, without stirring the fruits, put the pan on the stove and wait for it to boil. As soon as the contents boil, immediately remove from the stove. Remove the formed foam.

Leave the brew to cool for several hours.

Step 5. While cooling slowly, the fruit halves are soaked in sugar syrup. Place the pan on the stove again. After boiling, boil for 5-7 minutes and remove from heat. The jam is ready!

The secret of thick jam: Do you want the syrup to be thick, like jam, but at the same time, the plums remain intact? Fish out all the fruit halves from the syrup and transfer them to another container. Boil the syrup to the desired consistency. Return them to the syrup and heat through for 3 minutes.

Now the dessert can be packaged in jars.

We roll up the lids on the jars and put them under the “fur coat” until they cool.

A simple recipe for five-minute jam from pitted plums for the winter

This jam recipe is so simple that even the most inexperienced housewife can prepare it. The dessert is called a five-minute dessert because it takes 5-10 minutes to cook. Not in several steps, but in one. And it’s immediately rolled into jars for storage. For a preservative effect, add one lemon to the dessert. Let's take:

• 1 kg plums;
• 1 kg sugar;
• 1 lemon;

Cooking:

We wash and dry the plums. Cut into halves, remove the seeds. Place the fruit halves into a saucepan and add sugar. Cut the lemon into small pieces, along with the peel, and place in a container.

We wait 30 - 50 minutes for the fruits to release their juice. Otherwise they will immediately burn to the bottom. Place on the fire and bring the contents to a boil. Switch the heat to low and skim off any foam that has formed. Cook the fruit for 5-10 minutes. Stir the brew carefully so as not to crush the halves. Place the finished dessert into jars.

How to make jam with plums and gelatin

This delicious confiture is made from yellow plums with the addition of gelfix. It turns out to be a very tasty mass, similar to jelly. Good for filling pies and buns. It will be a pleasant addition to ice cream or cottage cheese. And drinking tea with him is a pleasure.

Zhelfix contains pectin, powdered sugar, citric acid and a small dose of sorbic acid. The substance has a gelling effect.

What you will need:

• 1 kg yellow plums;
• 0.5 kg sugar;
• 1 sachet of zhelfix;

Cooking process:

Wash the plums and let them dry. Remove the seeds.

Using a juicer, separate the skin from the pulp. You can also use a simple meat grinder or blender. Our task is to flavor the fruit.

Mix two tablespoons of sugar with the contents of 1 sachet of gelfix. Pour the mixture into one liter of prepared puree. Place the pan on the stove and, stirring, bring to a boil.

Thanks to the gelling properties of gelfix, we reduce sugar consumption by half. Cooking time is reduced. We will cook for just a few minutes. The dessert thickens quickly.

Add the required amount of sugar and bring to a boil again. From the moment it boils, boil the puree for five minutes. This jam with gelatin can also be called five-minute jam. This is the time when it is cooked.

Pour the hot mixture into clean jars and roll up the lids. Turn them upside down for 10 minutes.

After cooling, the confiture becomes thick and moderately sweet. It preserves the taste and color of fresh fruit.

Best Recipes

Very tasty jam is made according to classic recipes - the way our grandmothers ground fruit, through a sieve and a meat grinder, as well as according to new recipes, with chocolate, spices and pectin.

The beneficial properties of prune jam do not depend on whether the fruits were fresh or dried. At the same time, the cleansing effect of the product when consuming jam appears softer, but the energy effect is more powerful. The reason is the increase in the already high calorie content of the product when sugar is added to it.

We invite you to read: Pear jam for the winter - 19 best recipes

Prune jam will be an excellent filling for baked goods, as well as a delicious dessert for tea. It is better to consume it as a snack with sugar-free drinks. Moderate intake will have the following effects:

• improve mental activity;
• will cheer you up;
• will prevent seasonal blues;
• will improve digestion processes;
• prevents increases in blood cholesterol levels.

Desserts made from prunes are useful for older children, as they supply the body with vitamin A, ascorbic acid, B vitamins and microelements. The product will support immune strength, prevent anemia, and replenish energy deficiency during the period of active growth.

Plum desserts for adults have no less benefits. They awaken metabolism, launch processes of cleansing the body, slow down its aging and wear.

Delicious jam for the winter made from plums and oranges

One of the delicious preparations made from plums is jam with oranges. A dessert with a great citrus scent and incredibly pleasant taste. Pairs well with cottage cheese pancakes, casseroles, and baked goods.

Ingredients:

• 1 kg plum;
• 800 g sugar;
• 1 orange;

Preparation:

Wash the plums and remove the pit. Cut into halves or quarters (if they are large). Remove the zest from the orange. The white layer should be cut off. And we disassemble the pulp into slices and cut into smaller pieces. We take out the seeds.

Combine plums, sugar and orange. Add sugar and leave for 2 hours for the fruit to release its juice.

Place the pan on the stove. Bring the mixture to a boil and cook over low heat for 40-45 minutes.

At the same time, it is important not to stir the contents, but to lightly shake the pan. So that the pieces remain intact and do not turn into mush.

How to determine readiness? The fruit pieces should be saturated with syrup and become transparent. They are distributed evenly in the syrup.

Pour the dessert into sterilized jars and close the lids.

How to make jam from pitted plums with walnuts

This delicacy looks incredibly beautiful in a vase on the table. Will decorate any tea party! Fruits and nuts in one dessert, this is a mouth-watering and delicious treat. When I drink tea with this jam, I just can’t stop...

But this recipe has one drawback. It takes three days to prepare. And only if you follow all the cooking technology, you can achieve an unsurpassed result, as in the photo. So please be patient...

What to prepare:

• 1700 g plums (weighed with pits);
• 750 g sugar;
• 200 g whole walnut kernels;
• 5 g citric acid;

Cooking steps:

Wash the fruits under running water. Cut into halves and remove the seeds. Place some of the fruit in a saucepan and sprinkle with sugar. Add another layer of fruit and sprinkle with sugar again. If there is still fruit left, then add a third layer. Close the lid and leave for one day. During this time, the fruit should release juice.

The next day, mix the halves of plums and put on fire. We won't mix it anymore. Otherwise, the fruit will lose its shape. We are waiting for it to boil. Periodically lift the pan and lightly shake the contents.

As soon as the brew boils, immediately remove the pan from the heat. Close the lid and leave for another day. So that all halves are soaked in syrup.

On the third day you will see that the sugar has completely dissolved. The fruits look juicy and swollen because there is syrup inside the pulp. Place the pan on low heat. Bring to a boil and cook for only 3 minutes. Remove the pan again and leave it for another 24 hours.

At the final, fourth stage, put the pan on the fire. After boiling, cook for 5 minutes. Then add citric acid and nuts.

Boil for another five minutes and remove from heat. Place the sweet dessert in jars and close. If you want to enjoy it right away. Wait for it to cool and enjoy!

About the benefits of fresh and dried plums

We suggest making jam from plums of the Prune variety according to a five-minute recipe. It is better to choose fruits that are not large, preferably of the same size, so that the plums have time to cook during the cooking process.

We invite you to read: Feeding raspberries in spring and autumn: how to feed remontant varieties, tips and videos on how to feed berries

Ingredients:

• Pitted prunes – 500 g
• Sugar - 600 gr
• Water – 100 ml

Preparation:

1. Wash the prunes well, rinse with boiling water and immediately with cold water.
2. Cut the plums in half crosswise (this way the ends will not bend).

3. To prepare the syrup, you need to heat the water, add granulated sugar and cook until the crystals are completely dissolved.
4. Add the plum halves to the prepared hot syrup, stir and remove the container to cool.
5. Then put the cooled mass on the stove, bring to a boil, cook for 5 minutes and let cool completely.
6. Return the container to the stove, bring to a boil and cook for 5 minutes.

Then pour the hot jam into clean, dry jars and roll up the lids. Turn the jars upside down and cool under a blanket.

Delicious plum jam can be made from the Prune variety. Due to the removal of the skin of the fruit, the jam turns out to be very delicate with a beautiful amber color. And the consistency of the dessert is a bit like jam or jelly.

500 gr. fresh pitted prunes and the same amount of sugar.

Preparation:

1. Rinse fruits under running water.
2. Remove the skin from the fruit. To do this, put the prunes in boiling water for 30 seconds, and then transfer them to a container with cold water. The skin can be easily removed with a knife.
3. Cut each plum in half to remove the pits. Then cut into slices and place in a cooking container. Then add sugar.
4. Without waiting for the juice to release, place the prepared mass on the stove over very low heat. When the sugar dissolves a little, increase the heat and let the fruit mass boil.
5. Next, reduce the heat to medium again, cook the prunes for 5-7 minutes and remove from the stove.

Hot jam is poured into sterilized jars, closed with airtight lids, turned upside down and cooled under a blanket. After this, the jam can be sent for storage.

We suggest making aromatic jam from Kabardinka plums. The dessert tastes moderately sweet, not cloying, with a slight pleasant sourness. To make jam, we use the method of repeated cooking so that the syrup turns out transparent and the fruits are whole and not boiled.

800 gr. Kabardinka plum without seeds and 800 gr. Sahara

Preparation:

1. The plums are sorted, discarding crumpled and rotten fruits. You need to carefully monitor this, otherwise the jam will turn out tasteless and will not last long.
2. The prepared fruits are thoroughly washed, cut in half along the grooves and the seeds are removed.

3. The prepared halves are cut into 4 slices.

4. Place the plums in a prepared container and sprinkle with sugar. They should sit at room temperature for 3-4 hours and release the juice.

5. When enough juice has collected in the container, place it on high heat and bring to a boil. The fruit mass should boil for 5 minutes over low heat.

6. Then the pan is removed from the stove and left to steep for 6-8 hours. Don't forget to remove the foam.

7. Repeat the cooking process in the same way two more times.

The cooled jam is placed in dry sterilized jars and closed with lids and sent to the cellar or to a cool place.

House plum grows well in warm, moderately humid climates. A sufficient amount of sunlight ensures the accumulation of huge amounts of sugars in fruits. Among them there are mono- and polysaccharides, which are easily absorbed by the body to obtain energy. It is sugar that causes the increased calorie content of fresh plums.

Fruit composition

After drying, the pulp of the fruit without water becomes a real sugar concentrate, and its calorie content increases six times. This indicates the need for moderate consumption of the product. People suffering from diabetes should be especially careful with it. The vitamin composition of plum drupes is also striking. They are rich:

• carotenoids (vitamin A);
• thiamine (vitamin B1);
• riboflavin (vitamin B2);
• pyridoxine (vitamin B6);
• folic acid;
• cyanocobalamin (vitamin B12);
• tocopherol (vitamin E);
• vitamin K;
• ascorbic acid (vitamin C);
• nicotinic acid (vitamin PP).

An extensive list of nutrients has a diverse positive effect on the body’s condition. This includes improving metabolic processes, regeneration of tissues and organs, and eliminating under-oxidized products. The influence of vitamin composition on the state of the immune system, skin, and nervous system is also important.

Prunes are considered a source of calcium and potassium salts, which have a positive effect on the functioning of the heart muscle, regulate the tone of smooth muscles, and also actively strengthen the skeletal system.

Magnesium salts are important for the functioning of nerve cells, the activity of thought processes, and strengthening memory. Cobalt, iron and folic acid normalize hematopoiesis, prevent a decrease in hemoglobin and the development of anemia. Iodine, which is also abundant in dried and fresh fruits, stimulates the thyroid gland, which means it improves brain function and metabolic processes in general.

Organic acids in the product provide a mild antibacterial effect of the fruit, choleretic and diuretic effects. This helps to gradually cleanse the body of salt deposits, as well as fluid accumulations.

Laxative effect

The laxative properties of plums are known. They help with chronic and acute constipation. “They work” gently, without causing addiction. The reason is the content of a large amount of fiber, pectin, and sorbitol. The laxative effect is accompanied by:

• active cleansing of the intestines from waste and toxins;
• normalization of microflora;
• removal of heavy metal salts;
• improvement of bile discharge.

At the same time, prunes do not allow electrolyte deficiency and the development of vitamin deficiency, even with regular use as a laxative.

Antioxidants in prunes have the following effects:

• neutralize salts of heavy metals;
• remove radionuclides;
• activate the body's defenses;
• have vasoprotective properties;
• prevent premature cell aging.

A characteristic feature of prunes is the preservation of all useful substances in the composition even when the fruit is dried and cooked.

The most delicious jam Plum in chocolate (with cocoa and butter)

This recipe is for those who love chocolate desserts. Jam with a rich chocolate taste leaves no one indifferent. Especially children. Once, I tried this dessert at a party, its taste “haunted” me for a long time... Until I prepared the dessert at home.

What is necessary:

• 3 kg plums;
• 1.5 kg sugar;
• 70 g cocoa powder;
• 200 g butter (82%);

How to cook:

We wash the fruit, first cut it in half and remove the seeds. And immediately, we make quarters out of them. Place the prepared plums in a saucepan and add sugar. Some of the sugar, 200 grams, must be poured in (for mixing with cocoa). Stir and leave for 30 minutes so that the fruit releases its juice.

Over medium heat, bring the contents of the pan to a boil. Boil for 30 minutes.

In a separate container, mix sugar and cocoa powder. Add butter to boiling fruits, add a mixture of sugar and cocoa.

Mix everything well and boil the jam for another 10 minutes. At the same time, it must be stirred constantly so that the chocolate powder does not settle to the bottom of the pan.

Pour the chocolate covered plums into sterilized jars. Close with lids. The chocolate treat is ready!

Preparation of the main ingredient

For cooking the delicacy, only the Hungarian variety is used. Only ripe fruits without signs of spoilage are selected. Next, they are thoroughly washed in warm water and then the seeds are removed from them through a small incision. If crushed fruits are used, they are cut completely.

When preparing jam from dried prunes, you should also rinse them well, then pour boiling water over them and leave for half an hour to swell. If there are bones in them, they are removed in a steamed form.

Homemade thick plum jam with apples

Both yellow and blue plums are suitable for this jam. The dessert still turns out delicious and aromatic. It is cooked with apples. The ratio of fruits is taken to be approximately the same. If more comes out, don't worry. This will not affect the taste of the sweet treat.

We take:

• 1 kg plum;
• 1 kg apples;
• 2 kg sugar;

How we will cook:

We wash and dry the fruits. Remove the pit from the plums, cutting the berry into two halves. We divide the apples into quarters. Remove the core. We cut each quarter into thin slices, which we chop into strips. You can cut the fruit in your favorite way.

We combine the pieces of fruit, add sugar and leave for 2-3 hours to release the juice. After time has passed, put the pan on the fire and wait for it to boil. As soon as it boils, carefully stir the brew so as not to disturb the integrity of the pieces.

Cook the dessert over low heat for an hour and a half. At first, the apples float to the top. Gradually, the pieces are saturated with sugar syrup and evenly distributed in it.

The readiness of the dessert is determined by the condition of the apples. As soon as the pieces become transparent and evenly distributed in the sweet syrup, the dessert is ready.

Apples and plums contain a large amount of pectin. While the dessert is hot, it is liquid. It thickens as it cools. Pour the jam into jars and close the lids.

Making jam for the winter with plums and lemon

The plum jam contains additional ingredients (lemon zest and cinnamon). They imbue the dessert with an incredibly delicious aroma. I love it when sweets contain the smell of citrus fruits. The spicy aroma of cinnamon only emphasizes and enhances this perception.

Ingredients:

• 1 kg plum;
• 450 g sugar;
• 1 lemon;
• 1 cinnamon stick;
• 250 ml water;

Preparation:

Divide the washed plums into halves. Remove the zest from the lemon using a grater. Pour water into the pan, transfer the plums, add a cinnamon stick. Put the pan on the fire. Cook at low temperature until the fruits are soft.

Remove the brew from the heat. Remove the cinnamon stick from the pan. Use a blender to turn the plums into puree. Return the pan to the fire. Add sugar and cook the puree over low heat until it reaches the required consistency. 10 minutes before the end of cooking, add lemon zest.

Transfer the hot mixture into sterilized jars and seal.

How to properly cook seedless plum jam for the winter with cinnamon

An incredibly tasty, aromatic dessert brewed with cinnamon and red wine. Alcohol evaporates during cooking. The expressive astringency of the grapes remains, along with a spicy berry-fruit aroma, with a slight sourness.

We will need:

• 1 kg plum;
• 1 bottle of dry red wine (0.75 l);
• 1 kg sugar;
• 4 cinnamon sticks;
• 15 g pectin;

How to cook:

First, let's make the syrup. Pour the wine into the pan. Add half the amount of sugar. Place on the fire and wait for it to boil.

And we begin to peel the plums ourselves. Remove the seeds and cut into quarters. The wine syrup has already boiled. Add cinnamon sticks to it and transfer the berries cut into pieces.

Cook, stirring the contents occasionally, for 30-35 minutes.

So that pectin does not turn into lumps of jelly. Mix it with sugar first.

Mix pectin with the remaining sugar. Add the mixture to the boiling syrup. At the same time, do not forget to stir so that clots do not form.

As soon as the brew boils, remove the pan from the heat. Place into jars and close.

Rules for making jam

Plum goes well with any other berries, and this mixture creates a great taste. Cherry makes this jam soft in taste, apple and cinnamon add aristocratic notes, quince or grapes will fill the dessert with nobility, and walnuts will add tartness to the jam.

In order for the finished mixture to have a uniform thick consistency at home, several conditions must be correctly met:

1. For 1 kg of fruit you need approximately 1.25 kg of sugar.
2. Cook until fully cooked; a lot depends on the pectin content in the fruit. At the end, a little syrup is dripped onto a cold saucer, and if the drop does not spread during cooling, then the jam is considered ready.
3. Cooking is carried out in a basin with a wide bottom and sides corresponding to the expected volume. You should not use enamel dishes for cooking - the jam will burn badly in them.
4. Simultaneous cooking with other dishes on the same hob is undesirable: jam absorbs foreign odors.
5. When preparing syrup, purified water should be used.
6. Berries and fruits for jam are weighed on scales. Capacity can only be used to determine volume, but it does not correspond to mass.

Stir the jam with a wooden spatula.

Table of volumes of products used.

Calorie content and nutritional value of plum jam

Those who want to preserve the rich nutritional composition of plums prepare desserts from it with minimal heat treatment. Or do without it altogether. For winter preparations, desserts have to be cooked longer.

But even with heat treatment, more than half of the vitamins, minerals, micro- and macroelements remain in the delicacy. It should be noted that the pulp of this fruit is much richer in its chemical composition. It is several times higher than the composition of pears and apples.

The fruits contain a whole range of minerals (copper, potassium and calcium, sodium, iodine and zinc). They are distinguished by a high concentration of B vitamins. The fruits of dark varieties are especially rich in these vitamins.

Nutritional value is provided by proteins, fats, and carbohydrates. They are distributed in this way (data per 100 g of product): 0.4 g of proteins; 0.3 g fat; about 45 g carbohydrates; up to 1 g of dietary fiber;

The energy value of desserts varies from 190 to 300 kcal. This depends on the additional ingredients included in the dessert and the amount of sugar included.

In any case, seedless plum jam prepared for the winter is a delicious, nutritious dessert. Depending on the chosen recipe, it is served with tea, pies and cheesecakes are baked with it. As an addition, the sweetness goes well with casseroles and cottage cheese desserts. Choose the option you like and delight yourself and your loved ones with a sweet dessert. See you again!

Storage conditions and periods

The ideal place to store any jam is the cellar. In city apartments it is stored well on the bottom shelf of the refrigerator. Properly cooked and packaged plum jam can be stored for up to 3 years. But this applies to seedless dessert.

Five-minute plum jam with seeds should not be stored for more than a year. From the moment they are cooked, the bones release carcinogenic substances. The longer the dessert sits, the more there are. Delicacies with seeds stored for a long time can lead to poisoning.