Jams, confitures, pastilles, berry and fruit preserves. We cook delicious food! – read online in full

How to successfully prepare plums for the winter? Jams and jams from plums are one of the most common ways to store them. Every housewife closes at least a couple of jars in the winter , but you always want something new, fresh and tasty, something that all family members have not yet tired of.

recipes for plum jam , but you always want to close what has already been tested, so as not to spoil the winter preparation, without wasting your time, effort and, of course, such valuable fruits.

Plums are one of everyone's favorite summer fruits, so every gardener wants to preserve the harvest for the winter and enjoy the fruits they grow with their own hands in the cold.

Of course, you know about the benefits of plums. Although heat treatment kills some beneficial components, some still remain and can benefit your health.

We will present you a small selection of time-tested and our own recipes for sweet preparations for the winter from plums . We will also tell you in detail about the methods of preparing them.

A little about pectin

First, a few words about what this substance is. Well, seriously, pectin can be different: the extract is in powder form and is sold under different names. So, first carefully read the composition indicated on the package.

Pectin is a purified polysaccharide. This is a complex chemical substance, food composition, soluble fiber, which is found in plants (in the creation of many products this is called the E440 additive).

Its range of functions is varied: both as a thickener and as a stabilizer with a clarifier, and also as a water-retaining reagent. And as a compound source, they typically use citrus peels, beet flour, apple pomace, or sunflower husks.

At the same time, apple pectin is especially often used for confectionery and preservation purposes. And in order for the recipe for jam with pectin, or rather its result, to be completely satisfactory and useful for the body, we must use exactly this one. Well, now – the recipes themselves!

Features of preparing plum jelly

This product has its own subtleties in preparation:

The jelly may begin to sugar. To avoid this, just drop a few drops of lemon juice into any jar of preparations.
Sour plums require the use of 300 g more sugar.
It is not recommended to use refined sugar. Plums mixed with this ingredient can produce the required amount of juice in just 10 hours.
You can determine the readiness of the jelly in the usual way. Place a spoonful of jam on a chilled plate. If the jam does not spread on the plate, then you can start putting the jam into jars.
The laid out cans are, of course, twisted, placed on the floor and wrapped in a blanket until the product cools down. Strong plum jelly can be used to make pies and buns, as well as pancakes and pancakes.

A simple recipe for making pitted plum jelly for the winter

Step-by-step instructions for several options for delicious juicy plum jelly for the winter - every family will need this set of knowledge. The recipe does not require a lot of time and effort to prepare. The main thing is to follow all the recommendations, and in winter there will always be a jar of beautiful and fragrant thick jam on the table.

Features of preparing plum jelly

This product has its own subtleties in preparation:

The jelly may begin to sugar. To avoid this, just add a few drops of lemon juice to each jar of product.
Sour plum varieties will require the addition of 300 g of granulated sugar more than normal.
It is not recommended to use refined sugar. A plum mixed with such an ingredient will be able to produce juice in the required quantities only after 10 hours.
There is a simple way to determine the readiness of the jelly. Place a spoonful of jam on a chilled plate. If the mound does not spread over the plate, you can start putting thick jam into jars.
The rolled up jars must be turned over, placed on the floor and wrapped in a blanket until the product cools.

Important! High-quality plum jelly can be used to make pies and rolls, and eaten as a snack with pancakes and pancakes.

Selection and preparation of plums

The plum should be ripe and juicy. It is better to use sweet varieties of fruits, for example, Honey. You will need to add a minimum of sugar to this jelly.

It is not recommended to use unripe, overripe or rotten berries; such jam will not bring joy to your family.

To process and use berries in making thick jam, you will need to remove the seeds and skins of the fruit. To do this, pour the fruits into a saucepan and plunge into boiling water for 5-10 seconds. Then the berries are dipped in chilled water. After such heat treatment, the skin and seeds will be easily separated from the pulp.

The peeled fruits are washed under running water and each half is cut into 2 parts. The plum is ready for making jam; all that remains is to choose one of the options for preparing it.

Recipes for making plum jelly at home

Let's look in detail at several ways to prepare a healthy and tasty product for the whole winter.

A simple recipe for the winter

Even a teenager can prepare such a composition on his own. You will need to prepare:

yellow honey plum;
granulated sugar - 500 g;
plum juice - 1 liter or you will need to add another 600 g of sugar.

The work is performed in the following order:

the prepared plum is filled with water at the rate of 200 ml per 1 kg of fruit;
put the pan on the stove and cook the fruit over low heat, stirring constantly;
the berry has softened and began to separate into fibers; rub the mass through a sieve;
pour a full portion of sugar into the resulting puree and cook for at least 20-30 minutes, bringing the mass to normal thickness;
when the total mass decreases by a third, add plum juice or sugar.
bring to a boil and place the finished product in prepared jars and seal them tightly.

Seedless

This recipe is prepared according to a certain scheme:

the finished plum is passed through a meat grinder or rubbed through a fine sieve, water is added and cooked over medium heat for 20-30 minutes;
put the resulting slurry in liter jars in a container and add 1 kg of granulated sugar to each;
Place the pan on the stove and over medium heat, stirring constantly, bring the mixture to a boil;
Over low heat, stirring, bring the marmalade to the required thickness and place in jars.

Hermetically sealed glass containers are placed under a blanket.

With gelatin

To prepare you will need:

plum - 500 g;
sheets of gelatin prepared in advance - 5 pcs. cinnamon - 2 sticks;
granulated sugar - 50-60 g;
purified water - 1 glass;
cloves - several buds;
dry wine - 150-175 ml.

The work is simple:

Grind the chopped plums with a knife or in a meat grinder and put the pulp into a saucepan.
Pour in water, add spices and sugar and, stirring constantly, cook over low heat for 10 minutes.
Strain the mixture through cheesecloth and add wine diluted with water to the juice for every 500 ml of jelly.
Take a little mass, put it in a separate bowl and add gelatin. After the sheets have swollen, place the saucepan in a water bath and bring the mixture until the gelatin is completely dissolved.
Add gelatin to the juice and distribute the finished product into jars.

Advice! You don’t have to use wine and spices, but with them the jelly becomes delicious.

This recipe allows you to reduce the amount of sugar and bring the thickness to the state of marmalade. Prepared:

prepared plum - 500 g;
sugar - 100 g;
pectin - 25 g.

Cooking process:

The plum is passed through a meat grinder or crushed in a blender.
Add a little water to the prepared puree and cook over low heat for 5-7 minutes.
Strain the juice through a sieve and add sugar and pectin to it.
Stir the mixture and put on fire. Cook, stirring constantly, 5 minutes.
Pour into jars and seal tightly with lids.

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With currants

Guests will love this dessert. Bright color and pleasant, interesting taste - for these reasons it is recommended to prepare jelly according to this recipe. You will need:

plum and currant - 500 g of each berry;
purified water - 400-600 ml;
pectin - 250 g;
peppermint - 3-5 leaves to taste;
granulated sugar - 1 kg.

Job:

separate the currant berries from the branches and wash under running water;
add currants and plums to the pan;
pour sugar into the pan, mix thoroughly;
the berries have released their juice, place the pan on low heat and cook for 15-20 minutes;
remove the mixture from the heat and leave until completely cooled;
put the cooled jam on low heat, stirring, and cook for another 10-15 minutes;
remove the pan from the heat;
finely chop mint leaves;
add mint and pectin to the slightly cooled mass, bring to a boil and cook over low heat for 5-7 minutes.

Hot, thick jelly is placed in jars and sealed tightly.

Storage

To preserve plum jelly, no special conditions are required. It can be lowered into the cellar or basement or placed on a shelf in the pantry. The main condition for long-term storage is the absence of sunlight. Such housewife products can be stored for a long period, but it is better to eat them within 18 months.

Conclusion

By preparing delicious, thick plum jelly for the winter, you can provide your family with a healthy, fortified product. Jelly or homemade marmalade can be added when preparing various pies, cakes and rolls. Children will be happy to dip pancakes and pancakes into a fragrant, thick mixture with a pleasant taste.

Source: https://DachaMechty.ru/retsepty/povidlo/zhele-iz-slivy.html

Selection and preparation of plums

To make jelly, you need to choose ripe and juicy plums. Sweet varieties are a good option because you only need a small amount of sugar to make them.

Select plums and remove rotten fruits. Wash under running water. If you want to remove the skin, immerse yourself in boiling water for a while and then in cool water. This feature will allow you to get rid of skin very quickly. Remove bones and chop.

How to sterilize containers?

By the way, you can sterilize jars using this method. Pour three centimeters of water into any container and place in the microwave for a few minutes (medium power). If the jar is huge, then it should be placed on its side.

After sterilizing the container, dry it with a clean cloth or place it in a preheated oven. But the lids still need to boil because steel materials cannot be heated in a microwave oven!

Jam with pectin - proven recipes

Pectin is a plant substance obtained from various citrus fruits and apples, often used as a thickening agent in various dishes. Pectin can be watery or in powder or granule form from different manufacturers, so you should be careful and read the manufacturer's instructions for preparing it.

Jam with pectin is very dense, has a rich taste, is thick and keeps well. Due to its density, jam can be prepared from various fruits and berries and is suitable for various desserts and pies. Preparing such a treat is no more difficult than other options.

Preparation:

Combine plums, lemon juice and water in a saucepan. Bring to a boil over medium heat, stirring. Once boiling, reduce heat to low and simmer for 10 minutes until the plums soften.
Add sugar, stir and bring to a boil again, stirring constantly. Add pectin, bring to a boil and cook for exactly 1 minute, no more, otherwise the jam will not harden properly. Pectin does not like high temperatures.
Remove from heat. Remove foam with a spoon. Pour into sterilized jars, leaving 5mm of space at the top. You can fill jars through a funnel; in this case, the funnel must first be sterilized.
Wipe the edges of the jars so that they do not stick from the sugar and close the lids. Sterilize the jars in hot water for 5 minutes, then let them cool to room temperature

Is it possible to make plum jam with gelatin?

If you absolutely don’t have time to cook the fruit until it thickens completely, you can resort to a little trick and use gelatin or pectin. Many housewives use Zhelfix - a gelatinous composition with pectin and powdered sugar.

Required Products:

ripe plums – 4 kg;
granulated sugar – 2 kg;
gelatin or Zhelfix – 50 g.

Attention! People make good money growing berries during a crisis. All information is here

Gelatin or Zhelfix should be poured into a plate and mixed with 200 g of sugar. When using gelatin, it must first be filled with warm water to swell. Rinse the plums, remove the seeds and place in a saucepan along with gelatin over low heat. Bring the mixture to a boil and cook for another 3 minutes.

The plum mass should be crushed with a blender, boiled again over medium heat and simmered for another 2-3 minutes. It must be stirred constantly so that it does not burn. Pour the finished delicacy into glass containers while hot and seal with tin lids.

Plum jam for the winter without water

This recipe asks you to prepare plum jam without adding water, which will give you a dessert with a rich taste and incredible aroma.

Ingredients:

Plum - 1 kg.
Sugar - 200 gr.
Cinnamon to taste.

Preparation:

We wash all the plums well under running water and, cutting them lengthwise, remove the seeds.
Place the prepared plums in a container for making jam and place on low heat.
Let the plums simmer for 15–20 minutes. During this time they will become soft.
Place the softened plums in a baking dish or other heat-resistant container.
Sprinkle the fruit evenly with the specified amount of sugar and add ground cinnamon.
Preheat the oven to 150 degrees and place a container with plums and sugar in it for 1.5 hours.
Every 30 minutes, sprinkle the prepared jam with 2 tablespoons of sugar.
Place the finished jam into prepared sterile jars and seal.

Store the jam in a cool, dark place.

Enjoy your sweet tea!

Apple and plum jam - recipe using a meat grinder

Apples are friends with plums, they ripen at the same time, it would be a shame not to make jam. Both fruits have a high content of pectin, so the dessert will be thick and rich in flavor.

Per kilogram of sweet plums and apples – 500 g. Sahara.

Slice the fruit, remove the core and remove the seeds. Cut the apples into slices, leave the plums in halves.
Grind in a meat grinder, cover the puree with sand, add a pinch of citric acid.
After boiling, note the time for an hour. Boil the mixture over low heat, remembering to stir.
Pack the finished dessert into jars and store in the pantry.

Plum jam without peels and seeds - you'll lick your fingers

As I said earlier, to get completely transparent jam without skin, it is not enough to twist the plum in a blender. It still needs to be rubbed through a sieve.

This is what the recipe looks like in this version:

Ingredients:

Plums - 2 kg
Sugar - 2 kg
Butter - 5 g

Preparation:

The approximate weight of the plum is given taking into account the fact that it is already pitted and without peel.

Wash the plums, drain the water, cut them in half and remove the pits.
Then we beat it with a blender and grind it through a fine metal sieve. The result will be something like thick plum juice with pulp. This juice should be 2 kg, as indicated in the ingredients.
Place the pan over medium heat and bring the juice to a boil. The pulp burns quite easily, so stir often, trying to lift the pulp from the bottom with a spatula. During cooking, a lot of foam will form; to stop this process, simply add 5 g of oil to the juice and the foam will go away on its own in just 5-7 minutes.
After boiling, continue to cook the plums for another 25-30 minutes, until the contents of the pan have reduced in volume by 30 percent. This can be easily traced along the edges of the pan, where a trace will remain from the beginning.
Now add sugar in 2 stages. First add half, stir, and when the solution boils again, add the second half and bring to a boil. Please note that after adding sugar the jam becomes even darker.
Continue cooking and stirring frequently for another 20-30 minutes until the jam is ready. Readiness is checked drop by drop. You drip the jam onto a saucer and if the drop is stable and reluctant to spread, then you can already put it into jars.
Jars and lids must be sterilized and filled to the neck.

Leave the filled jars to cool at room temperature and then set aside for storage in any convenient location.

Nut and plum jam

A very unusual jam that will delight you in winter with its unusual taste. Jam can be used as a filling for buns or pies. Children love to eat it just with a spoon. The nutty flavor combined with plums makes this jam unusual and something new. Will become the highlight of your basement. This jam can be served as a dessert on a festive table; it will certainly be appreciated by your guests.

Today we will tell you how to prepare it with a detailed description of the cooking process itself.

To make jam you will need:

Plum – 2 kg;
Sugar – 2 kg;
Peeled walnut – 500 g;
Cognac – 100 g (preferably good quality).

Let's start cooking:

The plums for jam must be firm, but they must be ripe.

Step 1. Wash the plums thoroughly, then divide them in half and remove the pit.

Step 2. Sprinkle the sugar over the plums, cover and shake to distribute the sugar, and let them release their juice a little.

Step 3. While the fruits are releasing juice, fry the nuts and chop them a little, they should not be too small, small pieces should fall into a spoon with jam, if they are powder, you will not notice them.

Step 4. Place the plums over low heat and bring them to a boil.

Step 5. When the plums have already boiled, pour in the fried and chopped nuts and let simmer along with the plums for another 5 minutes.

Step 6. Remove the jam from the heat and add the cognac and stir it.

Step 7. Place in pre-sterilized jars and seal.

Turn the jars over and leave to cool.

Seedless

Jelly is very easy to prepare and tastes like marmalade.

Ingredients:

plums - 2.5 kg;
sugar - 2 kg.

Preparation:

Wash and clean the plums.
Grind, the most common method is to use a meat grinder or blender.
Add a little water and cook over low heat for 40 minutes. Add sugar at the rate of 1 kilogram per liter of finished mass.
Put it on the stove again and let it boil. Boil until done, which is checked drop by drop.
To obtain a more liquid jelly, the boiling time must be reduced. To obtain a thick mass reminiscent of marmalade, boil until excess liquid is removed.
Lay out the prepared jars in advance and roll them up.

Apple jam with ginger

2 kg apples, 1 kg sugar, fresh ginger (1 cm thick piece), juice of 1 lemon, 3 clove buds

Peel the apples, cut into large slices, sprinkle with lemon juice. Place in a saucepan, add water. Place the pan over high heat and cook until the apples are soft. Mash the finished apples into puree, after draining the excess water (about half of the total liquid). Add sugar, put on medium heat. Peel the ginger and grate it on a fine grater. When the puree boils, add ginger and cloves. Cook, stirring, 10 minutes. Remove the cloves. Place the hot jam into sterilized jars and roll up.

With gelatin

Jelly can be made from gelatin, pectin or agar-agar.

Ingredients:

berries - 1.5 kilograms;
sugar - 1 kilogram;
gelatin.

Preparation:

Prepare the berry pulp.
Place in a stainless steel container, add water and boil.
Add all the sugar and cook some more.
Strain the mixture through a sieve.
Cool the juice until warm, pour into a mug and add gelatin. Give some time for the gelatin to swell.
Place in a water bath and, stirring constantly, wait until the gelatin is completely dissolved.
Pour the juice and gelatin into the rest of the hot mixture and mix well.
Pour into jars and roll up.

Apple-lemon marmalade

1.4 kg apples, 4 lemons, 1.5 kg sugar, 750 ml water, fresh mint to taste

Wash the lemons, dry them, cut them into thin slices and remove the seeds. Then fill them with water and leave overnight. The next day, bring the lemons to a boil and cook for 10 minutes over moderate heat until the peels are soft. Wash the apples, peel and core them, cut into thin slices. Combine apples and lemons with liquid, add sugar and mint. Stirring, bring the mixture to a boil, then reduce heat and simmer for 30 minutes until thickened. Remove the mint from the prepared jam, pour it into sterilized jars and roll up.

With currants

A tasty and rich bright dessert comes from plums with the addition of dark currants. Children love this dessert, especially with pancakes or pancakes.

Product:

plums - 1 kg;
currants - 1 kg;
sugar - 2 kg.

Cooking method:

Sort the currants, remove stems and leaves, rinse using a colander.
First scald the plums with boiling water. Remove skin and seeds.
Place the berries in a container, adding sugar, and blend everything using a blender (immersion attachment). If there is no such device, grind the berries in a meat grinder. Add sugar afterwards to the finished mass.
Place on low heat, bring to a boil until the sugar is completely dissolved.
Set aside and let cool slightly. After this, repeat the procedure. Boil three times in total.
After this, put into jars and seal tightly.

Plum jam with cocoa and butter

This is a good dessert for winter, when I tried it with a friend I immediately fell in love. I call it sweet chocolate plum. The taste is very unusual and is a bit like chocolate spread. My family loves everything and there are even those who don’t like sweets, but still enjoy treating themselves. It's so delicious that kids eat spoonfuls straight from the jar.

It makes a delicious and aromatic dessert for sandwiches and can be used for baking.

Ingredients:

Hungarian plum – 2 kg
sugar - 1 kg
cocoa powder - 1 tablespoon
butter - 80 g
glass of water - 0.5

It is important to use good quality butter, and not margarine, in any case, otherwise you will simply ruin the taste of the product.

Preparation:

Wash the fruits, sort them, remove the seeds.
Place in a saucepan, add half a glass of water, and let boil for 10 minutes. During this time you need to mix everything a couple of times. It is better to make the fire medium. Plums will release juice very quickly.
Now you need to rub the mass through a sieve, you will get a homogeneous puree, or grind it with a blender. Whichever is convenient for you. Add sugar and cook for another 30-40 minutes, stirring constantly so that the mass does not burn. Make the fire small.
Then add butter. It is important to take fresh, good quality oil. Take real tasty oil with 82.5% fat content.
The butter will immediately melt in the hot mixture, and immediately add cocoa. Take good quality cocoa. If there are small lumps in it, then sift it through a fine sieve. Mix well until the mass becomes homogeneous.
Cook the plums in chocolate for another 15 minutes, do not forget to stir periodically so that the mass does not burn or stick to the bottom. After 15 minutes, pour everything into sterile jars and tighten with sterile lids. Cool and store.
I kept it in my apartment, nothing was spoiled, although it only lasted until the first holidays.

Chocolate-plum jam “Prunes in chocolate”

Insanely delicious jam! It will become just a highlight in your basement. Ideal as a layer for a cake in winter. This jam will simply fly off the shelves, your family will eat it with great pleasure. A wonderful treat for guests on a holiday, it is in no way inferior even to a birthday cake. Having made this jam once, you will make it every year and will no longer be able to refuse it. On difficult days, when there is nothing sweet or tasty in the house, this jam will be just a godsend; it will replace your children’s favorite chocolates.

Today we will tell you how to prepare this wonderful jam in winter with a detailed description of the recipe.

To prepare you will need:

Plums – 1 kg;
Sugar – 0.5 kg;
Cocoa powder – 200 g;
Butter – 100 g;
Prunes – 100 g;
Roasted peanuts – 250 g.

Let's start cooking:

Step 1. Wash the plums. Divide in half and remove the seeds.

Step 2. Twist the plums through a meat grinder with a fine mesh or chop with a blender.

Step 3. Chop the prunes into a separate bowl.

Step 4. Grind the peanuts, but not too finely; small pieces of peanuts should be felt in the jam. It is advisable to fry it if it is medium rare.

Step 5. Pour half the sugar into the plums and mix well.

Step 6. Mix the remaining sugar with cocoa powder until smooth.

Step 7. Place the plum on low heat.

Step 8. Bring to a boil and simmer for 10 minutes, stirring regularly.

Step 9. Then pour the sugar and cocoa mass into the plums, but do not pour suddenly, but pour into the plums gradually and stir thoroughly.

Step 10. When the cocoa is poured in, add prunes and butter.

Let it simmer for another 10 minutes. Don't forget to stir constantly, otherwise it will stick and burn, and the taste will deteriorate. Do not increase the heat, because even on low heat, it will gurgle and splash heavily, which is why stirring should not stop.

Step 11. Then pour the nuts into the jam, still kneading thoroughly, and cook for another 5 minutes.

Step 12. Remove the jam from the heat and pour into sterilized jars.

Turn the jars upside down and leave them to cool.

Your wonderful jam is ready!

Plum jam through a meat grinder for the winter

Making plum jam through a meat grinder is one of the simplest. No water, thickeners or flavoring additives are used here. The thick mixture of sweetness comes from the pectin found in plums.

The recipe uses a meat grinder to obtain a homogeneous mixture. Many chefs believe that if you make jam using a blender, the fruit will lose a lot of vitamins and the dessert will not be as healthy.

Ingredients:

Plum - 1 kg.
Sugar - 900 gr.

Cooking method:

We take plums of any variety and color, put them in a colander and rinse them well. Then remove the seeds. To do this, take a pencil or bamboo stick and insert it into the recess where the tail was. We press - the bone is in our hands.

Tip: if you have hard plums, then the above method will not work. In this case, simply cut lengthwise and remove the bones by hand.

We pass the prepared plums through a meat grinder.
Transfer the resulting plum pulp into a thick-bottomed pan or other dish.

Tip: it is best to choose a wide cooking container, as moisture evaporates faster in it, which significantly reduces cooking time. For example, you can take a 5 liter saucepan.

Add the required amount of granulated sugar to the bright mass and mix well. Then we put the future jam on the stove.
Turn on medium heat and simmer the jam until it boils, stirring the mixture from time to time with a wooden spatula.
As soon as the delicacy boils, increase the heat to maximum and set aside for 35 minutes. During this time, foam will form on the surface of the jam. We remove it using a slotted spoon.
After the time has passed, turn off the flame. If you cook the jam longer, the taste of burnt sugar will be felt in the workpiece.

Tip: To check that the dessert is ready, place two drops on a cold plate. If the drops have merged, then the jam is not ready yet.

While cooking the jam, let's sterilize the jars and lids. This can be done in any convenient way.
Pour the hot jam into prepared dry containers, tighten the lids well and leave until completely cooled.

Tip: Don't be alarmed if the jam seems runny at first. It will thicken as it cools. It also depends on the type of plum and cooking time.

Plum jam is prepared quickly and easily using a meat grinder! Treat your family and friends to this preparation! Eat to your health and have a wonderful tea party!

How to cook plum jam?

There are many ways to prepare plum confiture, make it thick, smooth, or contain fruit slices.

The plums are initially washed, cut around the perimeter with a knife, or simply broken and the pit removed.
Whole or crushed halves are poured with sugar syrup or supplemented with sugar, left for a while, and then boiled until the fruit pulp softens and boils.
As a rule, the texture of confiture is thickened with gelatin, pectin, agar-agar, and other gelling components.
Seedless plum confiture is a simple recipe, the result of which can be either a smooth dessert or a delicacy mixed with fruit halves or slices.
The cooked dessert is still hot and packaged in prepared, sterilized containers, sealed and insulated upside down until it cools. For storage in the refrigerator, you can cover the vessels with nylon lids.

Pitted plum confiture for the winter

It is quite possible to prepare thick plum confiture for the winter without third-party thickeners, if you follow simple and accessible rules and be patient. The prepared seedless pulp is initially boiled without sugar. To evaporate excess liquid more quickly, you should choose wide and low enamel dishes.

plums – 2.5 kg;
granulated sugar – 2 kg.

The halves of the prepared plums are crushed using kitchen gadgets of your choice and put on the fire to cook.
After the plum mass has acquired a thick texture, add sugar and boil the workpiece for another 30 minutes.
Seal a simple pitted plum jam into sterilized jars with sterile lids and wrap it upside down until it cools.

Pitted plum confiture with gelatin

An excellent way to achieve the desired thickness of sweetness without prolonged digestion of excess moisture is by adding gelatin to the composition. Before use, granules or plates should be soaked in a portion of water, following the recommendations of the instructions on the package. If the plums are sweet, you can add a pinch of citric acid or a little lemon juice to harmonize the taste.

plums – 2 kg;
granulated sugar – 1.2 kg;
gelatin – 30 g;
butter – 2 tbsp. spoons;
lemon acid.

Plums are pitted, finely chopped or crushed in another way.
Pour half the sugar into the mixture, mix and leave for several hours.
Boil the workpiece until the fruit pulp softens.
Add the rest of the granulated sugar and boil the mixture for 15 minutes.
Mix pre-soaked gelatin and butter into the mixture, stir, heat, stirring, for a minute.
Plum confiture with gelatin is packaged in sterile containers.

Pitted plum confiture with gelfix

Plum confiture with gelfix will be tasty and moderately thick. When using less sugar, you should increase the portion of the gelling additive by 1.5-2 times. A similar action would be appropriate if you want to make delicious plum jam of impressive thickness and use it for filling in baked goods.

plums – 1.5 kg;
granulated sugar – 1.5 kg;
zhelfix – 1 package.

The plums are pitted and twisted through a meat grinder.
Add sugar and boil the plum mass for 15 minutes.
Stir in the zhelfix and boil for 3-4 minutes.
After cooling, repeat heating and boil the dessert for 10 minutes.
The sweets are placed hot into sterile containers and sealed with boiled lids.

Pitted plum confiture with pectin

Confiture from ripe seedless plums is a simple recipe that can be quickly made with the addition of pectin. The component will ensure proper thickness without long and tedious cooking, while maintaining the fresh fruity taste of the dessert. To enrich the quality of the product, the plum base in this case is supplemented with chopped walnuts.

plums – 2 kg;
granulated sugar – 1 kg;
pectin – 2 packets;
lemon – 1 pc.;
nuts – 200 g.

Peeled and crushed plums are covered with sugar and placed on the fire.
Heat the mixture while stirring until it boils.
Boil the workpiece for 15 minutes.
Add nuts, lemon zest and juice, and add pectin.
After 4 minutes of boiling, seal the plum jam with pectin into a sterilized container.

Plum confiture with agar-agar

Confiture from pitted yellow plums or fruits of another variety is easy and simple to cook with agar-agar. In this case, the thickness of the delicacy will be ensured without loss of freshness of taste, which occurs when the fruit base is boiled for a long time. The zest and juice of the lime added to the composition will add a piquancy to the dessert.

plums – 2 kg;
granulated sugar – 1.6 kg;
agar-agar – 4 teaspoons;
lime – 2 pcs.;
water – 0.5 l.

Agar-agar is soaked in 100 ml of water for 5 hours or overnight.
Plums are pitted, filled with water, boiled for 20 minutes, and ground through a sieve.
Add sugar, lime zest and juice, agar-agar, and boil for 20 minutes.
Package pitted plum confiture into sterile jars, roll up the lids, and cool upside down.

Apple-plum confiture for the winter

It is easy to achieve the impressive thickness of plum delicacy in a natural way by adding fruits with a high content of natural pectin. These are apples, which should be chopped using a meat grinder or blender along with the peel. An appropriate addition in this case would be ground cinnamon or spice sticks.

plums – 2.5 kg;
apples – 3.5 kg;
granulated sugar – 3 kg;
cinnamon.

Coreless apples and pitted plums are passed through a meat grinder.
Add sugar and cinnamon and boil the fruit mixture for 40 minutes.
Roll the apple-plum confiture into a sterile container and wrap it until it cools.

Plum confiture with spices

Prepared plum confiture with nuts, anise and lemon will delight the taste buds of gourmets with a sweet tooth who prefer preparations and dishes with a pronounced piquant taste. Flavoring additives may include ground cloves, cardamom, nutmeg, and traditional cinnamon.

plums – 2 kg;
lemon – 1 pc.;
granulated sugar – 1 kg;
star anise – 4 pcs.;
cloves – 4 pcs.;
cinnamon sticks – 2 pcs.;
nuts – 200 g.

Peeled and chopped plums are covered with sugar and allowed to stand for several hours.
Boil the treat while stirring for 20 minutes.
Add lemon zest and juice, add spices and nuts, and cook for another 20 minutes.
Seal the dessert in a sterile container and wrap it up.

Yellow plum jam

Yellow plum jam is no less tasty.

Ingredients:

sugar - 1 kg of sugar;
yellow plum - 1 kg.

Preparation:

Wash the plum well, cut it in half, removing the pits. Place the prepared fruits in a bowl for making jam.
Cover the plums with sugar. Let it sit for several hours so that the plums release their juice.
Bring the mixture to a boil and simmer for five minutes, skimming off the foam. Then turn off the heat and leave the jam for 6-8 hours.
Next, cook again, boiling this time for 10 minutes. After the second cooking, you need to let the jam sit again for 6-8 hours.
For the third time, cook the jam until tender, testing it on a saucer. The jam dripped onto the saucer should not flow.

Pour the finished jam into sterilized jars and close with a boiled tin lid.

Plum and apple confiture

1 kg plums, 1 kg apples, 550 g sugar, lemon zest and cinnamon (to taste)

Remove the pits from the plums and cut the apples into small pieces. Place plums and apples in a pan in layers (layer of plums, layer of apples, layer of sugar, etc.). Add a little lemon zest and a little cinnamon (to taste). Cook, stirring constantly, until the mixture thickens. Pour the warm confiture into sterilized dry jars, cover loosely with lids and leave for two days, then roll up the jars.