Plum jam without seeds. Classic recipes, in a slow cooker, in the oven, from blue, red, yellow plums

The plum season doesn't last long, so you need to have time to make delicious jams. Thanks to household appliances, this has become much easier. Seedless plum jam cooked in a slow cooker is not only aromatic and incredibly tasty, but the preparation process is also much simpler.

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

Ingredients:

• pitted plums – 1 kilogram;
• fine-crystalline granulated sugar – 500 grams.

How to make seedless plum jam

Sort through the plums and set aside any that are too soft or mushy. Wash the sorted fruits and dry them lightly. Cut in half and remove the pits.

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

After about 15-20 minutes, lift the lid and stir the sweet mixture thoroughly. Sometimes poorly dissolved sugar gets baked on the walls of the Teflon bowl. Close the lid and wait until the program ends.

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

Choose the storage location as you wish. This delicious jam can be served with tea, or used as a filling for bagels or croissants. When layering layers of honey cake, I make sure to spread plum jam on every third layer. The taste is extraordinary! If there are 1-2 jars left, I try to save it for just such a delicacy. Bon appetit!

A simple recipe for pitted white plums

The calorie content of this version of plum jam is approximately 287.6 kcal per 100 g of product.

And BZHU:

What ingredients will you need?

For the dish you need to take:

• plum (white, ripe) – 3-3.3 kg;
• beet sugar – 1.5-1.6 kg;
• water - 1 tbsp.

Additional liquid should only be added to fruit and sugar if

Step-by-step cooking process

The cooking process includes several stages:

1. Thoroughly washed fruits need to be cut in half and the seeds removed.
2. Next, the fruits are transferred to a container suitable for cooking. In a large saucepan, they need to be covered with sand and allowed to stand for several hours until the juice appears. You can leave the mixture, for example, overnight in the morning.
3. If, after steeping, the fruits do not produce enough juice, you can pour filtered water into them.
4. After mixing, the mass needs to be sent to cook. After boiling, remove the foam and leave the jam to cook for 5-6 minutes. Then cool.
5. Repeat the procedure - bring the mixture to a boil, cook and cool 3-4 times. In this case, you will need to observe intervals of 12 hours. For example, it is convenient to cook the mass in 4 doses - morning and evening, morning and evening.

Ready and hot jam must be distributed into prepared containers, covered with lids and stored.

How to use, what to serve with?

Immediately after cooking, you can take a sample from the finished treat. It should be served in small bowls with fresh white bread or shortbread.

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 convenient, because then you only have to wash the multicooker bowl and that’s it!

I use Hungarian plums. They are sweet, juicy, bright and require a minimum of granulated sugar when preparing. If you have other varieties of plums, try them first so you know how much sugar to add, otherwise you may end up with sour jam.

Also, if you wish, you can add ground cinnamon, a little ground red pepper for brightness, etc. Instead of sugar, you can use honey, adding it to slightly cooled jam and then bringing it to a boil once. I recommend removing the pits from plums, but you don't have to, it's up to you. However, remember that jam with seeds can be stored for no more than 1 year!

To prepare plum jam in a slow cooker, take the ingredients from the list. And let's start cooking!

Wash the plums in water, remove the stems, remove the seeds, cutting the fruit along the joint line.

Pour the peeled plums into the multicooker bowl. There is no need to lubricate the bowl with anything!

Add granulated sugar and citric acid to the bowl. By the way, it can be replaced with 1 tsp. lemon juice.

Turn on the “Extinguishing” mode on the multicooker display for exactly 20 minutes. The plums will release juice and change color as they stew. As soon as the beep sounds, turn off the equipment, without leaving it in the “Heating” mode, and open the lid. The workpiece should cool for 20-25 minutes.

As soon as this happens, turn on the multicooker again in the “Stew” mode for 10 minutes and heat the jam to a boil. Turn it off again and let it cool. Then we will do the same for the third time.

After the third time, put hot plum jam cooked in a slow cooker into scalded jars and close with scalded lids. Turn them over and let them cool.

Then we’ll move the preparations to the pantry, not forgetting to leave some jam for tasting!

Plum jam is deservedly popular in our country. It is especially loved by residents of the southern regions, where plums grow in literally every yard. But even northerners can easily prepare plum jam for the winter, because in September, even in the most remote regions, prices for these fruits are quite 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 this must be done. Otherwise, preparing plum jam in a slow cooker is very simple. It does not require any additional ingredients, just plums and sugar. Moreover, little sugar is required, because plums themselves are quite sweet.

And the multicooker turns out to be a wonderful helper 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 cooking 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 turns out very tasty, tender and aromatic. A real treat that you can pamper yourself with all winter long!

I also suggest preparing the following from plums:

Useful tips and tricks

The following tips will help you prepare delicious plum jam:

• Before removing seeds, you need to cut the fruit along the line of the natural depression;
• when cooking, the fruit mass should only be stirred with a wooden spoon or spatula, since metal utensils can change the color of the delicacy;
• To prevent the jam from becoming sugary in the end, during the heat treatment of products it is worth adding citric acid to them - 1 tsp. per 1 kg of sand used;
• It’s best to use pressed sugar for plum delicacies; thanks to it, less foam appears during the preparation of the dessert.

Today there are more than 20 different recipes for jam from pitted plums. Among them there is even an option with cocoa, cinnamon and without 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 granulated sugar.

Pour the plums into a multi-cooker bowl, cover with sand and mix. Leave for 15 minutes so that 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.

Delicious plum jam according to the simplest recipe in a slow cooker is ready! Can be poured into sterilized jars and closed with sterile lids. I pre-sterilized the jars and lids over steam for 10 minutes.

Now you can sip tea with plum jam on cold winter evenings.

If something is not clear to you, I offer a video recipe for making plum jam in a Redmond multicooker.

In a slow cooker it is possible to prepare everything, even plum jam, or rather any jam. We present to your attention a recipe for making seedless plum jam with cinnamon in a slow cooker. It is very easy and simple to prepare pitted plum jam in a slow cooker. Before starting, you must first remove the steam valve from the multicooker (the jam will not escape and foam).

Pitted plum jam with walnuts and cinnamon

To prepare a dessert with oriental notes, you should add cinnamon and nuts to it.

Walnut kernels are best suited for delicacy.

What ingredients will you need?

For the dish you need to take:

• plums (ripe but firm) – 900-950 g;
• walnuts – 230-250 g;
• beet sugar – 4-4.5 tbsp.;
• cinnamon – 3 tbsp. l. (or to taste).

Step-by-step cooking process

The cooking process includes several stages:

1. All fruits must be washed, carefully cut and pitted. Then cover it with sand and leave it right on the table until syrup appears.
2. If little liquid has formed within the specified time, you can pour about half a glass of water on top.
3. The mass will cook over low heat for approximately 50-55 minutes. It is necessary to periodically remove the foam from it.
4. Nuts without shells need to be coarsely chopped. The resulting pieces are poured into a container with jam about 10-12 minutes before it is completely ready. At the same stage, cinnamon is added. It is best to use freshly ground.
5. Be sure to mix the ingredients thoroughly after adding a new portion.

The finished treat needs to be poured into prepared sterile containers while still scalding hot. Afterwards, close the lids.

How to use, what to serve with?

The resulting aromatic dessert will be an excellent addition to unsweetened herbal tea or coffee. You can also serve it with pancakes or freshly baked pancakes.

Plum jam in a slow cooker

• Plums - 1 kg,
• sugar - 1 kg,
• ground cinnamon - one pinch.

1. First, wash the plums as usual, remove the pits and cut them into several pieces. Cover the plums with sugar and leave for 30 - 40 minutes until juice forms.
2. After this time, put the plums in a slow cooker and cook for 1 hour, stewing mode. After 50 minutes, add ground cinnamon and stir.
3. Place the prepared plum jam into jars.

Help: Jam is one of the most common types of food preparation for future use. Jam is a product obtained from whole or cut into slices fruits or berries, boiled in sugar syrup to a thick transparent mass in which the fruits retain their shape.

Jam is prepared in the same way as jam. The difference between jam and jam is that the jam syrup does not gel after cooling and the fruits are easily separated from it. To make jam, you can use all types of fruits and their varieties.

Making plum jam in a slow cooker is the easiest and most convenient way to prepare a delicious vitamin-rich dessert for the winter.

We all remember from childhood how mothers and grandmothers performed sacred acts over large basins for several days, creating fruit desserts, the recipes of which were passed down from generation to generation. Today you can prepare the famous family delicacy, spending significantly less time and effort on it, by trusting your faithful assistant - the multicooker.

For harvesting, it is better to choose moderately ripe, but not overripe fruits. Beautiful whole slices will be obtained from autumn varieties with dense pulp or slightly under-ripe fruits. For a dessert with a uniform consistency, juicy plums of summer ripening are suitable.

The preparatory stage is the same for all cooking methods: we sort and wash the fruits, removing the stems. Then we remove the seeds by pushing them out with a stick or removing them from the cut fruits - depending on how well they are separated.

Delicious red plum jam

Red plums can also be used as the basis for delicious aromatic jam.

What ingredients will you need?

For the dish you need to take:

• red plums – 900-950 g;
• filtered water – 1 full glass;
• beet sugar – 900-950 g.

This jam tastes best when simmered in a pot over a fire. But you can cook it on a regular stove.

Step-by-step cooking process

The cooking process includes several stages:

1. The plums are first washed and dried. Next, the fruit must be divided into halves and the seeds removed.
2. Separately, you need to cook syrup from water and sand. Be sure to remove the foam from it.

3. When the syrup is ready, you can pour the prepared pieces of fruit into it. The mixture should cook for 20-25 minutes. After this, the mass must be removed from the heat and cooled completely.
4. Next, the whole process must be repeated 3-4 more times until the desired thickness is achieved.

The prepared jam should be put into jars and left to cool, having previously rolled up the lids. You can immediately put the treat in a cool place.

How to use, what to serve with?

The finished jam can be served with tea or used as a fragrant filling for muffins and pies.

Swedish plum silt in a slow cooker

This is the easiest and fastest way to make thick jam. This dessert will stick well to crispy toast, will not leak out of the pancake, and can be used as a filling in an open pie.

Yield: 1 l

Ingredients:

• plum – 1 kg;
• sugar –800 g.

Cooking technology:

This recipe is ideal for a novice housewife for her first experience in winter preparations. It is also convenient for young mothers - without hassle and constant monitoring, you can get an excellent dessert for baby food.

How to cook with orange

Plum-orange jam is a delicious delicacy that has a fresh aroma and pleasant taste. Sweet with a slight sourness, it goes very well with various types of baked goods.

• Cooking time: 12 hours
• Cooking time: 30 minutes
• Number of servings: 0.7 liters

Ingredients:

• Plum – 1 kg.
• Granulated sugar – 0.8 kg.
• Orange – 1 pc.

Cooking process

Wash the plums in running water, having previously sorted them out of debris and spoiled berries. Divide each berry in half and remove the seeds, then transfer the fruit to a saucepan or bowl and add granulated sugar.

The plums and sugar should be left for about four hours to allow them to release their juice. After this, you need to squeeze the orange juice into a container with berries and thinly chop the orange zest.

Bring the jam to a boil over moderate heat, simmer for a few minutes and remove from heat. When it has cooled completely, you need to repeat the whole process twice more. Carefully place the finished hot jam into jars and roll up immediately. The workpiece must be stored in a cool, dark place.

Plum and apple jam

Thick and flavorful jam can be smooth or contain small pieces of fruit. It will be an excellent component of a vitamin-rich breakfast or a stand-alone dessert for tea. For this recipe, it is better to choose slightly unripe fruits that contain more pectin and sour apples.

Yield: 1 l

Ingredients

• plum – 0.6 kg (pitted);
• apple – 0.5 kg;
• sugar – 1 kg;
• cinnamon – 1 stick.

Cooking technology:

Cinnamon

Spicy plum jam with cinnamon and vanilla will decorate any tea party and will appeal to those who love unusual aromatic delicacies.

Making such jam is not at all difficult, the main thing is not to overdo it with cinnamon and not to overpower the natural taste of plums.

• Cooking time: 4 hours
• Cooking time: 20 minutes
• Number of servings: 1 liter

Ingredients:

• Plum – 1.5 kg.
• Sugar – 1.2 kg.
• Cinnamon – 1 tsp.

Cooking process

Sort and rinse the plums, then divide each fruit in half and remove the seeds. Place the plums in a saucepan in layers, sprinkling with granulated sugar. The berries should be left in this position for a couple of hours until the juice releases.

After a couple of hours, heat the plums with sugar without bringing the mixture to a boil. Cool the jam completely, then heat it again and, without stirring, cook for a few minutes.

Add cinnamon to the jam and stir gently. Add a little vanillin or vanilla sugar if you wish, bring the jam to a boil and simmer for a couple of minutes.

Immediately place the still hot jam into sterile jars and roll it up, and after your jam has cooled, store it in a cool, dark place.

Whole plum jam with orange and spices

In a slow cooker you can make not only jam, but also traditional jam from whole fruits. To do this, you need to leave the lid of the device open during the cooking process. The resulting dessert is good to serve as an independent treat for tea, used to decorate cakes and cheesecakes, and added to fruit salads.

Yield: 1 l

Ingredients:

• plum – 1 kg;
• sugar – 1 kg;
• orange – 1 pc.;
• cinnamon – 1 stick;
• star anise – 3 stars;
• cloves – 4 buds;
• water – 200 ml.

Cooking technology:

1. Peel the orange and cut the pulp into pieces.
2. Place the prepared pitted plums and orange into the multicooker bowl and add water. Without closing the lid, cook for 15 minutes at a temperature of 160 ℃.
3. Add sugar and spices, mix gently, trying not to crush the fruit. Cook with the lid open for another 30 minutes.
4. Gently mix the fruit mass again, reduce the temperature to 110 ℃ and cook for another 30 minutes.
5. Place the finished delicacy in sterilized jars, roll up, turn over onto the lids and leave for gradual cooling under a thick towel.

You can watch a similar cooking method step by step in the video:

Plum in chocolate – thick jam with cocoa

Plum jam according to this recipe is called “chocolate”.

Plum jam without seeds. Recipe for cooking with cocoa.

This is because cocoa is added to its composition. For a brighter and more interesting taste of the dessert, it is also worth adding not only regular sugar, but also vanilla sugar. The recipe uses pitted plums.

What ingredients will you need?

For the dish you need to take:

• fresh ripe plums – 1.8-2 kg;
• beet sugar – 900-950 g;
• cocoa – 40-45 g;
• vanilla sugar – 10-12 g.

Step-by-step cooking process

The cooking process includes several stages:

1. The plums must be washed and pitted.
2. Then you need to pour half a kilo of sand onto the fruit halves and, without stirring, leave them in this form until the juice is released. Usually after 5-6 hours there is enough liquid for cooking. You should not replace it with water according to this recipe.
3. When the fruits “drown” in the juice, you can add the rest of the sugar and other dry ingredients.
4. After thorough mixing, the resulting mass must be put on fire. As soon as the mixture boils, you need to reduce the heat and simmer it on the stove for about 50-55 minutes, stirring frequently.

You will need to distribute the finished jam into prepared jars, roll it up, wrap it in a warm cloth and leave until it cools completely. After this, you can move them to a cool place.

How to use, what to serve with?

The resulting dessert is delicious spread on white crispy toast. You can also use chocolate jam as a filling for cupcakes.

Thick plum jam without sugar

This preparation method involves two stages of cooking: first in a saucepan or basin on the stove, and then in a slow cooker. The result is natural plum juice and thick jam (as in the photo), which is suitable for people who do not consume sugar.

Yield: 1 liter of jam and 1 liter of juice

Ingredients:

• plum (ripe or overripe) – 2.5 kg;
• cherry branches – 5-6 pcs.;
• water – 100 ml;
• vodka – 50 ml.

Cooking technology:

Pre-evaporation in a basin allows you to cook thick jam with whole slices; without this step you will get fruit in liquid syrup.

Recipes for multicooker sweet preparations from apples are published in an article on our website.

Video

In conclusion, we suggest watching several videos in which experienced housewives share their methods of preparing plum jam and preserves in a slow cooker:

By education she is a mathematician, in the past she was a researcher, in the present she is a servant of the printed word (editor and copywriter), a housewife, and a 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 a mistake? Select the text with the mouse and click:

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

I don’t know 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!

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

Nutritional and energy value:

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

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

Pour the prepared 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 a couple of 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 dark jam.

did not interfere, did not remove the foam. I sterilized the jars and lids and sealed them while they were hot. You can use a key under an iron lid, or you can use a screw cap.

Almost 2 liters of jam came out.

If the sugar is simple, the jam will turn out a little liquid, but it is perfect for soaking sweet baked goods.

Join our group on Odnoklassniki and receive new recipes every day!

Share the recipe with friends:

How will it look like?

• 93
• 117
• 3410

• 14
• 207
• 5262

• 39
• 389
• 5802

• 81
• 504
• 55967

• 9
• 72
• 9281

• 94
• 1101
• 15758

• 76
• 407
• 96405

• 68
• 775
• 17810

• 126
• 172
• 16155

• All
• Prescription questions
• Reviews

October 22, 2014 Lenochka-Lenusya # (recipe author)

I cooked plum jam in a slow cooker according to a similar recipe, it turned out runny(

October 21, 2014 Kanovich #

Register, or log in if you have already registered.

You can log into the site without registering or entering a password by using your account on the following sites:

In a slow cooker it is possible to prepare everything, even plum jam, or rather any jam. We present to your attention a recipe for making seedless plum jam with cinnamon in a slow cooker. It is very easy and simple to prepare pitted plum jam in a slow cooker. Before starting, you must first remove the steam valve from the multicooker (the jam will not escape and foam).

Classic recipe for plum jam for the winter

For each jam there is a classic recipe. It is universal for almost all berries and fruits and consists of periodic cooking and cooling.

A huge advantage of this recipe is the long shelf life of the finished product, which can last for years. Once you have mastered the classic cooking method, you can always make jam from any berries without even looking at the recipe.

Ingredients:

• Plums – 1 kg. (seedless)
• Sugar – 1 kg.
• Water – 100ml.

Preparation

We sort through the plums and select the dense and hard ones. Wash, cut into halves and remove seeds.

Prepare the syrup. Pour sugar into a saucepan and add water. Place over medium heat, bring to a boil and, stirring, cook for 3-4 minutes.

Then pour boiling syrup over the plums and leave for 3-4 hours.

At the same time, they will release juice and change color. This is fine.

Place the saucepan with the jam over medium heat and bring to a boil. Cook for about 5-7 minutes and leave until completely cool.

It usually takes 4-6 hours to cool completely. It mainly depends on the volume of your sweets. We sometimes divide the whole process into 12 hours and cook in the morning and evening.

Place the cooled jam back on medium heat. Bring to a boil and cook for 2-3 minutes. Remove from heat and let cool completely.

Then put the pan on the fire for the third time, bring to a boil and cook for 10 minutes.

At the end, remove the foam. Pour the hot jam into sterilized jars and close with lids.

From 3 kg of plums you get 4 liters of jam. Store in a cool place. By the way, it can be stored for years, but it is better to put the open jar in the refrigerator.

This is a classic recipe for plum jam, but this recipe can also be made from cherries, apricots, currants, strawberries and other berries and fruits.

Try and share the recipe with friends and acquaintances. Bon appetit!

Plum jam in a slow cooker

• Plums - 1 kg,
• sugar - 1 kg,
• ground cinnamon - one pinch.

1. First, wash the plums as usual, remove the pits and cut them into several pieces. Cover the plums with sugar and leave for 30 - 40 minutes until juice forms.
2. After this time, put the plums in a slow cooker and cook for 1 hour, stewing mode. After 50 minutes, add ground cinnamon and stir.
3. Place the prepared plum jam into jars.

Help: Jam is one of the most common types of food preparation for future use. Jam is a product obtained from whole or cut into slices fruits or berries, boiled in sugar syrup to a thick transparent mass in which the fruits retain their shape.

Jam is prepared in the same way as jam. The difference between jam and jam is that the jam syrup does not gel after cooling and the fruits are easily separated from it. To make jam, you can use all types of fruits and their varieties.

Making plum jam in a slow cooker is the easiest and most convenient way to prepare a delicious vitamin-rich dessert for the winter.

We all remember from childhood how mothers and grandmothers performed sacred acts over large basins for several days, creating fruit desserts, the recipes of which were passed down from generation to generation. Today you can prepare the famous family delicacy, spending significantly less time and effort on it, by trusting your faithful assistant - the multicooker.

For harvesting, it is better to choose moderately ripe, but not overripe fruits. Beautiful whole slices will be obtained from autumn varieties with dense pulp or slightly under-ripe fruits. For a dessert with a uniform consistency, juicy plums of summer ripening are suitable.

The preparatory stage is the same for all cooking methods: we sort and wash the fruits, removing the stems. Then we remove the seeds by pushing them out with a stick or removing them from the cut fruits - depending on how well they are separated.

Swedish plum silt in a slow cooker

This is the easiest and fastest way to make thick jam. This dessert will stick well to crispy toast, will not leak out of the pancake, and can be used as a filling in an open pie.

Yield: 1 l

Ingredients:

• plum – 1 kg;
• sugar –800 g.

Cooking technology:

This recipe is ideal for a novice housewife for her first experience in winter preparations. It is also convenient for young mothers - without hassle and constant monitoring, you can get an excellent dessert for baby food.

Plum and apple jam

Thick and flavorful jam can be smooth or contain small pieces of fruit. It will be an excellent component of a vitamin-rich breakfast or a stand-alone dessert for tea. For this recipe, it is better to choose slightly unripe fruits that contain more pectin and sour apples.

Yield: 1 l

Ingredients

• plum – 0.6 kg (pitted);
• apple – 0.5 kg;
• sugar – 1 kg;
• cinnamon – 1 stick.

Cooking technology:

Whole plum jam with orange and spices

In a slow cooker you can make not only jam, but also traditional jam from whole fruits. To do this, you need to leave the lid of the device open during the cooking process. The resulting dessert is good to serve as an independent treat for tea, used to decorate cakes and cheesecakes, and added to fruit salads.

Yield: 1 l

Ingredients:

• plum – 1 kg;
• sugar – 1 kg;
• orange – 1 pc.;
• cinnamon – 1 stick;
• star anise – 3 stars;
• cloves – 4 buds;
• water – 200 ml.

Cooking technology:

1. Peel the orange and cut the pulp into pieces.
2. Place the prepared pitted plums and orange into the multicooker bowl and add water. Without closing the lid, cook for 15 minutes at a temperature of 160 ℃.
3. Add sugar and spices, mix gently, trying not to crush the fruit. Cook with the lid open for another 30 minutes.
4. Gently mix the fruit mass again, reduce the temperature to 110 ℃ and cook for another 30 minutes.
5. Place the finished delicacy in sterilized jars, roll up, turn over onto the lids and leave for gradual cooling under a thick towel.

You can watch a similar cooking method step by step in the video:

Apple and plum jam for the winter

The combination of apples and plums is an excellent choice for assorted jam. In especially fruitful years, mixing apples with plums is very convenient, so as not to cook different jams separately.

In any case, try plum and apple jam, if only for fun.

• Cooking time: 2 hours
• Cooking time: 40 minutes
• Number of servings: 3 l.

Ingredients:

• Plum – 2.5 kg.
• Apple – 1 kg.
• Granulated sugar – 1 kg.

Cooking process

Sort the plums, remove the tails, twigs and leaves. Rinse the berries carefully in running water and remove their seeds.

Place the berries in a large bowl or pan and sprinkle them with sugar. Leave the plums in this position for a while, and start preparing the apples yourself.

Wash the apples, peel them and cut the fruits into slices. The core of apples must first be removed. Add the fruit to the bowl with the plums and sugar and stir.

Place the bowl on the fire and simmer over low heat until thickened, stirring the jam periodically and skimming the foam from its surface.

Pour apple and plum jam into sterile jars and immediately seal with lids. The workpiece should be cooled in a “fur coat” for 24 hours, after which you can safely store the workpiece in a cellar or pantry.

Thick plum jam without sugar

This preparation method involves two stages of cooking: first in a saucepan or basin on the stove, and then in a slow cooker. The result is natural plum juice and thick jam (as in the photo), which is suitable for people who do not consume sugar.

Yield: 1 liter of jam and 1 liter of juice

Ingredients:

• plum (ripe or overripe) – 2.5 kg;
• cherry branches – 5-6 pcs.;
• water – 100 ml;
• vodka – 50 ml.

Cooking technology:

Pre-evaporation in a basin allows you to cook thick jam with whole slices; without this step you will get fruit in liquid syrup.

Recipes for multicooker sweet preparations from apples are published in an article on our website.