Thick seedless plum jam for the winter - 5 step-by-step recipes with photos

Seedless plum jam is a sweet treat that everyone loves. It can be prepared in such a way that you will simply lick your fingers. Many recipes have been created, one better than the other. Last year I prepared a surprise dessert for the winter. She took out a pit from a plum and put a walnut kernel into it. They ate it first.

The delicacy is prepared with lemon and cinnamon, apples and oranges. And in general, it’s impossible to tear yourself away from the chocolate dessert, it’s so delicious. Desserts made from the plum’s closest relative, the sloe, are just as varied. Blackthorn jam is very healthy.

The fruit contains antioxidants. They have a detrimental effect on free radicals, which contribute to the aging of the body. Together with a huge range of useful substances, they help maintain the healthy state of internal organs and systems.

I have made a selection of recipes for making a sweet and tasty dessert with various additives. It will come in handy during the winter. At this time, the body experiences a lack of vitamins and microelements.

Thick jam from pitted plum slices for the winter - step by step photo recipe

Everyone knows the three main ways to preserve plums in winter: compote, drying (prunes), and jam (jam). Let's stop at jam. It would seem, why is it so complicated? I mixed the fruits with sugar, boiled them and poured them into jars. Why then does the taste and consistency differ among different housewives? We will prepare clear jam with thick syrup and dense fruit consistency.

What is the secret of the recipe?

with minimal stirring, the fruits remain dense and do not fall apart
by adding citric acid, the syrup turns out transparent
a small amount of sugar prevents the syrup from becoming liquid

Your rating: ( 2 ratings, average: 3.50 out of 5)
Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Plum jam slices and walnuts

Oh my God, what a miracle! Yes, it’s simply divine, what you say and you won’t find the words. Just imagine the taste of this treat. And if you try it even once, you won’t be able to tear yourself away; in a few years, everything in the jar will disappear. You'll have to lick your fingers and ask for more. But, of course, it’s good when everything is in moderation.

Of course, you have to tinker with it; it takes three days to cook, but it’s worth it. Well, take my word for it. And to make it easier for you to understand everything, I suggest you watch a movie from the YouTube channel and, together with Nadezhda, learn this culinary art.

How to make yellow plum jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, juicier, and are well suited for making jams, preserves and confitures.

Ingredients:

Yellow plum fruits – 1 kg.
Granulated sugar – 1 kg.

Algorithm of actions:

Preparation begins with harvesting. Then you need to sort the plums, remove wormy, darkened, rotten fruits. Rinse. Leave for a while to dry.
According to this recipe, the jam is made without seeds, so separate each plum and discard the pit.
Place the fruits in a container in which the jam will be prepared. Lay out the plums in layers, sprinkling each of them with granulated sugar.
Leave for a while so that the plums release their juice, which, when mixed with sugar, forms a delicious syrup.
Using classical technology, plum jam is cooked in several stages. When there is enough syrup, you need to carefully mix the plums. Put on fire.
After the jam boils, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This cooking method does not allow the plum halves to turn into puree; they remain whole, but are soaked in syrup.
Pack the finished jam into small glass containers. Cork.

In a cold, snowy winter, a jar of sunny golden jam, opened for tea, will warm you both literally and figuratively!

Plums in their own juice

This jam is more like a thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparing plum jam according to this recipe will not cause any difficulties even for those who have never rolled up jars for the winter before.

- ripe dark plums (1-1.5 kg);

There is no water in the recipe at all, no need to add it.
The pits are removed from the plums and the fruit halves are placed in a deep pan. Everything is covered with sugar on top.
Seedless plum jam, the recipe for which involves infusion, turns out to be especially tasty and aromatic.
The fruits are left sprinkled with sugar for a while so that they produce juice.
The period depends on how ripe the plums were taken.
Once the juice has appeared, the pan can be placed on the stove to bring the contents to a boil.
Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to damage the integrity of the plums.
You need to repeat the procedure 2-3 times: boiling, cooking, boiling, cooking.

The finished jam is sealed in heated sterilized jars.

Plum jam "Ugorka"

The name of this plum is associated with Ugric Rus, located in the territories of modern Hungary. Today you can equally find the names “Ugorka” and “Hungarian”, the fruits are small in size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

Plum “Ugorka” – 1 kg, the weight of the pure product without seeds.
Granulated sugar – 800 gr.
Filtered water – 100 ml.

Algorithm of actions:

At the first stage, sort the plums, wash them, and remove the pits.
Boil syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
Pour hot syrup over plums. Now put the fruits to boil. At first the fire is strong, after boiling - the smallest. Cook for half an hour.
Leave for several hours. Repeat the procedure two more times, while reducing the cooking time to 20 minutes.
Sterilize containers and lids, package the finished jam.
Cork. Cover with a warm blanket/plaid for additional sterilization.

Fragrant, thick, dark red jam will be the best treat for winter tea parties.

Homemade apple and plum jam without sugar and sterilization

This dessert is a budget option for preservation. In addition, this is a dietary option, which is ideal for those who want to lose weight but cannot give up sweets.

A selection of such fruits produces a fragrant delicacy, it is medium in thickness and has a beautiful pink color. The jam is perfect for casseroles, pancakes and cheesecakes, as well as ice cream.

Ingredients:

2 kg - plums
3 kg - ripe apples
3 l - water

Cooking principle:

Let's prepare the fruit: cut the apples into small slices, removing the cores and seeds. Remove the stems and seeds from the plums by cutting the fruits in half with a knife. Place the prepared ingredients in a cooking pot.
Pour water and set the pan to heat over low heat. After boiling, immediately turn off the heat and leave the jam until it cools completely (8-12 hours).
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This procedure - heating until boiling and then cooling for a long time - must be repeated four times. Thanks to the pectin found in apples, the syrup will acquire the necessary thickness. And it will take two days.
Pour apple and plum jam into prepared sterile jars and seal with lids in the usual way.

I have no doubt that everyone will like such a beautiful and aromatic delicacy, especially those who, for one reason or another, do not consume sugar.

The simplest and fastest recipe for plum jam “Five Minute”

Classic technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of living housewives does not allow “prolonging the pleasure.” Recipes for making jam using accelerated technology come to the rescue; they are called “five-minute recipes,” although sometimes it still takes a little more time.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 1 kg.
Water – 50-70 ml.

Algorithm of actions:

Sort the plums, cut off the darkened areas, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the process of soaking in syrup).
Transfer to a container where the magical cooking process will take place, pouring water to the bottom according to the norm. Sprinkle layers of plums with sugar.
Start the cooking process, first over medium heat. As soon as the jam comes to the point of boiling, reduce the heat to very low and keep it hot for 5-7 minutes. Any foam that appears must be removed.
During this time, prepare glass containers with a volume of 0.5–0.3 liters; be sure to sterilize the containers and lids.
Plum jam must be packaged hot; it is advisable that the containers are hot (but dry).
You can seal with tin, pre-sterilized lids.

Additionally, cover with a blanket/blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but aromatic and tasty.

“Pyatiminutka” - fast and incredibly tasty

Housewives make preparations from summer berries and fruits in order to enrich their diet in winter with the beneficial vitamins contained in them. But long-term heat treatment can destroy most of the beneficial substances. This fact became the reason for the appearance of plum jam “Pyatiminutka”.

For preparation, only fruits and sugar are also used; the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

1000 g ripe plums;
1000 g granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of “Five Minutes” with a 1 to 1 ratio of ingredients will be 219.4 kcal/100 g.

Cooking sequence:

Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
Place the fruits in a suitable saucepan, sprinkle sugar on top and place over low heat;
Stirring the fruit-sugar mixture periodically with a large wooden spoon or spatula so that it does not burn on the bottom, bring it to a state of “a second before boiling.” So the jam must be kept for five minutes;
After this, while the mass has not yet cooled, put it in sterilized jars and roll up with the same sterile lids;
Place the jars upside down on a towel and cover with a warm blanket to maintain temperature. Leave the pieces in this form until they cool completely, then they can be transferred to the basement for storage.

Jam with orange and mint.

Add 1 kg of plums to 0.5 kg of sugar; when the juice is released, place the plums in a colander and boil the syrup for 20 minutes.
Remove the zest from one orange in a thin layer, squeeze out the juice and add to the syrup along with the zest.
Place the plums in the syrup and cook until tender or to the desired consistency.
At the end, add 2-3 sprigs of fresh mint, pour into jars and roll up.

The ratio of fruits and sugar is 1:1.
Cover the peeled plums with the third prepared portion of sugar for 7-8 hours.
Pour the resulting syrup into a separate pan and boil only the syrup, adding some more sugar.
Pour the boiling syrup into the plums - do not cook them under any circumstances! - and set it aside again for several hours. Repeat 3-4 times until all the sugar is gone.
Each time the plums become smaller in volume and denser, and remain intact in the finished jam!
The last time we cook everything together for 5 minutes and roll it into jars.

Thick pitted plum jam

This recipe for pitted plum jam for the winter is ideal if you want to make thick jam with deep color and bright aroma. The recipe is simple and universal; any varieties of plums are suitable for this jam. The main thing is to carefully sort them out so that no stale specimens get into the jam. Otherwise, the jam may ferment.

Making jam from pitted plums is very easy and simple. The fact is that plums do not need to be peeled for a long time, because the pit of ripe fruits can be removed very easily. Moreover, there is no need to get rid of the skin, like, for example, apples: during cooking, the skin of plums becomes like marmalade or jelly.

Plums naturally contain substances - pectins, which help the jam become thick even without adding additional gelling components.

Plum jam is an ideal filling option for a variety of sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also an excellent addition to any creamy desserts. Thanks to its natural bright taste and natural sourness, plum jam will perfectly highlight creamy, vanilla flavors. And this jam itself is very aromatic and tasty, and therefore, from now on, not a single tea party in your home will be complete without it. And what a breathtaking color plum jam has!

Ingredients for 1 liter of jam:

1 kg ripe plums,
800 grams of sugar.

How to make jam from pitted plums for the winter

Wash the plums and cut them in half to remove the pits.

After this, cut the plums into cubes about 1.5 cm in size. If you prefer a homogeneous jam-like jam, grind the plums in a blender or meat grinder. Place the plum pieces in a thick-bottomed bowl. Do not use enamel dishes to make jam - the jam will burn in it.

Pour all the sugar into the bowl. Mix plums with sugar.

Place the bowl with fruit and sugar over low heat and bring to a boil, stirring the jam occasionally.

When the jam boils, skim off the foam.

Cook the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will become ruby in color. The skin of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will disintegrate a little. Place the jam in sterilized jars and seal.

During pouring, the plum jam will seem liquid to you, but after cooling it will thicken.

How to make plum jam with pits

Plum jam with pits is a fairly popular product; housewives use it to save time. The second point is that the seeds give the finished jam an extraordinary taste.

Ingredients:

Plum “Hungarian” – 1 kg.
Granulated sugar – 6 tbsp.
Water – 4 tbsp.

Algorithm of actions:

Sort and rinse the plums. Prick each one with a fork so that the syrup penetrates inside faster.
Place the fruits in a deep saucepan. Fill with water (as required). Bring to a boil, blanch for three to five minutes.
Strain the plums, pour the water and plum juice into another pan. Add sugar there, stirring, and cook the syrup.
Pour the prepared syrup over the blanched fruits. Leave for 4 hours.
Bring almost to a boil. Leave again, this time for 12 hours.
After this, you can begin the final cooking - 30-40 minutes at a gentle simmer.
This jam should be packaged in sterilized containers. Seal, preferably with tin lids.

The plums retain their shape, but become transparent and have a beautiful honey hue.

How to seal jam for the winter

To prevent the workpieces from deteriorating, they must be properly closed for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, doused with boiled water from the inside, and dried. The latter is very important: seedless plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. The jars are kept over steam until all the droplets have dried. The lids are sterilized in boiling water for 10-15 minutes. Place the jam in the jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids of your choice: plastic or metal. The latter are twisted with a special machine.

Recipe for plum and apple jam

Usually, gardens are pleased with the simultaneous harvest of plums and apples; this is a kind of hint to the housewife that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

Sour apples – 1 kg.
Dark blue plum – 1 kg.
Granulated sugar – 0.8 kg.
Filtered water – 100 ml.
Citric acid – ½ tsp.

Algorithm of actions:

The process, according to tradition, begins with washing and sorting the fruits.
Then divide the plums into 2 halves and remove the pit. Cut the apples into 6-8 pieces, also remove the “tail” and seeds.
Prepare syrup from water and sugar.
Stir the plums and apples until they are evenly distributed. Pour in hot syrup.
Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, stand for 4 hours.
At the last stage of cooking, add citric acid, you can dilute it with a small amount of water. Cook for a quarter of an hour.
Pack in sterilized containers.

Properly cooked apple and plum jam turns out homogeneous and thick. It is suitable for both tea drinking and making pies.

Video about how to quickly and easily prepare thick plum jam

Many people cannot imagine their life without plum jam. There are many recipes for its preparation. Each housewife uses the one she likes best. Below is a video by watching which you can learn how to make preparations for the winter. This process is not complicated, and the result will please every sweet lover.

When you have a jar of jam at home, there is always a use for it - you can easily flavor sweet pastries with it, decorate a cake or dessert, and of course it’s very tasty to drink a simple cup of tea with it. A plum dessert will always lift your spirits and replenish your body with fiber and other beneficial substances contained in this wonderful fruit. Therefore, replenish your home supplies and make more of these delicious twists!

Preparation for the winter - jam from plums and pears

Apple and plum jam has a worthy competitor - pear and plum jam. Pears make plum jam less sour and thicker.

Ingredients:

Plum “Ugorka” – 0.5 kg. (seedless)
Pear – 0.5 kg.
Granulated sugar – 0.8 kg.
Water – 200 ml.

Algorithm of actions:

Rinse the pears and plums. Trim the tails of pears, remove the seeds, and remove the seeds from plums.
Cut the pears into small slices, plums into 4-6 pieces (depending on size). You can actually start making the jam.
Prepare syrup from water and sugar. This process is primitive - mix in a saucepan and bring to a boil. Remove from heat as soon as the sugar has dissolved.
Place only pears in the container; they need more time to cook; pour hot syrup over the fruits. Keep on low heat for 20 minutes. If foam appears, remove it. During this time, the pear slices will be saturated with syrup and become transparent.
Now it’s the plums’ turn, put them in the pan with the pears and stir. Boil together for 30 minutes.
Sterilize containers and lids, place while hot, and seal.

Pear and plum jam will help brighten up more than one winter evening.

A simple jam recipe for the lazy housewife

Well, at home, the cooking process is not so complicated, but it often raises doubts and indignation, and what if something doesn’t work out. In such a case, there is an option that will help out. It was created specifically for those who do not like cooking, but still want to please their loved ones.

I suggest boiling the berries in sugar syrup. It will turn out very cool, you will get what looks like caramel in which a real “beauty” is bathing. Isn't it an original presentation?

I'm shocked! And most importantly, this masterpiece is cooked in the oven, and not on the stove or frying pan.

We will need:

plum or cherry plum - 0.5 kg
granulated sugar - 6-7 tbsp
vegetable oil - 2 tbsp

Stages:

1. So, sort the berries, discard the fruits that are too soft and not suitable for eating. Wash and chop into halves, removing the seeds.

Pour odorless vegetable oil into a ceramic mold. And then sprinkle it with a thin layer of sugar. Then place the plum halves, skin side down. And powder again with sugar.

2. Now place the mold in the oven and bake for 40 minutes, the temperature should be 180 degrees.

3. Next, take a clean jar and carefully place the resulting dessert. Place the container on a cooled leaf and put it back in the oven for 10 minutes. Place the lid on top of the jar, but not tightly.

3. Then pull out and seal the workpiece hermetically. Wrap it under a blanket, let it cool completely and after 24 hours take it to the cellar.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of traditional apples or pears, plums are accompanied by oranges.

Ingredients:

Plum “Hungarian” – 1.5 kg.
Granulated sugar – 1.5 kg (or a little less).
Orange juice from fresh fruits – 400 ml.
Orange zest – 2 tsp.

Algorithm of actions:

Stage one - inspect the plums, sort them, remove bad fruits, remove pits.
Step two is to prepare juice from oranges.
Place the plums in a cooking container and add orange juice.
After boiling, boil for 20 minutes. Place in a colander and drain the orange and plum juice.
Add sugar to it. Boil to obtain a flavorful syrup.
Pour in the plums again and add the orange zest. Continue the cooking process.
Check readiness as follows - a drop of jam on a cold saucer should hold its shape, not spread, and the fruits themselves should be completely immersed in the syrup.
Fill sterilized containers with jam. Seal with the same lids.

When tasting plum and orange jam, a stunning citrus aroma, light sourness and extraordinary color are guaranteed.

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste.

It will require:

- plums (1 kilogram of ripe, but not too soft);
- sugar (1.5 kilograms for the entire cooking);
- zest of 5 oranges.

The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released.
At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar.
The plum with juice is placed on the stove. After the first boil, reduce the heat to low.
Candied orange peels are passed through a meat grinder and added to the fruit with syrup.
You need to cook until tender, on average 1-1.5 hours over low heat.

The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

How to make plum jam with lemon

Many recipes for plum jam suggest adding citrus fruits or citric acid, which help in the process of canning and long-term storage. Lemons are just the fruits that go well with plums.

Ingredients:

Plums – 1 kg.
Granulated sugar – 0.8 kg.
Lemon – 1 pc. (small size).

Algorithm of actions:

To prepare this jam, it is best to take large plums with blue skin or “Hungarian” fruits. Wash the plums, remove the seeds, cut each fruit into 6-8 pieces.
Add sugar. Keep in this state for 6 hours until the plums release juice, which mixes with sugar.
Put the plum jam on the fire. Add lemon zest to the fruits and squeeze in lemon juice. Cook until the plums are ready; a simple check is that a drop of syrup retains its shape.

Plum jam with a light lemon aroma in winter will remind you of warm, sunny days.

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!

Recipe for delicious plum jam with cocoa

The following recipe is too original, but incredibly tasty. But the plums will not be accompanied by the usual apples, pears, or even exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help radically change both the color and taste of plum jam.

When preparing this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the “folk”, home control, then the portion of fruit (sugar and cocoa, respectively) can be increased.

Ingredients:

Plums – 1 kg, already pitted.
Granulated sugar – 1 kg.
Cocoa – 1.5 tbsp. l.
Filtered water – 100 ml.

Algorithm of actions:

Sort out the plums. Cut. Discard the bones.
Sprinkle with sugar, so the plums will release juice faster.
Leave for several hours. Let it simmer by adding water, adding cocoa and stirring.
First make the heat quite high, then reduce it to very low.
Cooking time is about an hour; naturally, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder will definitely surprise your household with both taste and color!

Features of preparing plum jam

The plum harvest usually occurs in early August. To keep fruits longer, it is recommended to remove them from the tree in dry weather, but not in the morning when there is dew on the leaves and fruits. Since they do not ripen at the same time, it is better to harvest in 2-3 doses.

If you plan to store plums for some time, you should remove them along with the stalks. Do not mix whole and damaged fruits. It should also be remembered that plums tend to ripen.

If you eat it fresh, it is better not to remove the waxy coating from it - it contains useful substances. However, before cooking, it is recommended to remove it by blanching - a short treatment of the fruit with hot water. But this procedure is not necessary.

When preparing jam, do not forget to remove the foam; it is best to do this with a wooden spatula or spoon.

It is best to cook plum jam for the winter in ceramic, brass or metal containers, and store it in sterilized glass jars. Don’t forget: the longer the preparation sits, the higher the chance of the product becoming candied. To avoid this trouble, you can add citric acid to the plum treat. The calculation is as follows: add a teaspoon of acid per kilogram of sugar.

Plum and cinnamon jam

Ordinary plum jam can be radically changed with the help of a small portion of oriental spices. A pinch of cinnamon will be a catalyst for transforming banal plum jam into a delicious dessert worthy of decorating a royal table. The hostess who prepared an extraordinary dish can safely be awarded the title “Queen of Cooking”

Ingredients:

Plum “Ugorka” or large with dark blue skin – 1 kg.
Granulated sugar – 1 kg.
Ground cinnamon – 1 tsp.

Algorithm of actions:

Close attention should be paid to plums, choosing the best fruits from those available, without rot, wormholes, or darkening. Rinse under running water. Use paper towels to remove excess moisture.
Using a sharp knife, cut into two parts. Discard the bones.
Place the fruits in a saucepan, sprinkling the layers of plum halves with sugar.
Place the saucepan in the cold for 4 hours so that the plums release juice under the influence of sugar.
Cook the jam in two stages. The first time, keep it on the fire for a quarter of an hour, stirring all the time and removing the foam that appears on the surface occasionally. Refrigerate for 12 hours.
Start the second stage of cooking by adding cinnamon and stir. Put it on fire again.
Double the cooking time. Stir, but very gently, so as not to crush the fruits. The syrup should thicken, the plum slices will become soaked in syrup and transparent.

The light aroma of cinnamon will confuse relatives who will expect baked goods from the hostess, and she will surprise the household by serving plum jam with an unusual taste.

Preparing plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you will not want to put it in pies, but simply enjoy it, like expensive chocolates, with tea. The texture of the finished product is homogeneous due to grinding the fruit through a sieve. During the cooking process, you should not use a blender to obtain a puree, as it will leave pieces of peel.

Proportions of products per one liter jar:

1500 g seedless plum fruits;
600 g granulated sugar;
150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

How to prepare plum jam with cocoa:

Weigh out the required amount of prepared pitted plums and place them in a saucepan with a little water poured into the bottom (literally 200-300 ml);
Place the pan on the fire and let the mixture simmer with the lid closed for 20-25 minutes until the fruit becomes soft. Then remove them from the heat and cool;
Rub the cooled plums through a sieve, removing the skin from the total mass. Pour 500 g of sugar into the fruit puree and cook over low heat after boiling for 30 minutes, stirring regularly;
Stir cocoa powder with the remaining sugar and add to the boiling jam. After this, cook the mixture for another quarter of an hour, then seal it hot into prepared jars.

Plum jam with mint and cinnamon

The specified recipe provides a non-trivial combination of flavors. Two simple ingredients add piquancy: mint and cinnamon. It is especially pleasant to eat such a dessert on chilly winter evenings. Any variety is suitable, but it is better to take the one with dark skin.

Plum jam

Ingredients:

plum - kilogram;
granulated sugar - 0.6-1 kg (depending on the sweetness of the fruit);
mint - 1 sprig;
cinnamon - 1 or two sticks / 0.3 tsp. in crumbly form.

How to make jam:

Rinse the plums, divide them into slices, and place them in a metal container for cooking.
Sprinkle everything with sugar. You need to leave everything for several hours, or better yet, all night.
After exposure, put on medium or minimum heat. Bring everything to a boil, cook for 5 minutes and turn off the heat. Set aside the mixture to cool. Then we repeat the same stage with boiling and turning off. Do this several times.
Monitor the process so that the jam does not burn. At the last boil, add mint and cinnamon. You can tie them together to make them easier to remove after cooking.

All that remains is to take out the spices and put everything in sterilized jars.

Plum-chocolate jam

Plums go very well with chocolate. Perhaps no other berries or fruits are suitable for such an ideal combination. It’s not for nothing that chocolate candies filled with prunes are so popular. Therefore, you can create a similar taste yourself.

Chocolate jam

Ingredients:

plums - 1-2 kg;
sugar - 500-1000 g;
cocoa powder 200-400 gr.

What to do step by step:

We prepare the listed components for cooking. We wash the fruits, removing leaves and seeds.
We grind the fruits in a blender, add half the indicated volume of sugar. We send this composition to the fire to cook for 15-20 minutes.
The rest of the sugar is mixed with cocoa.
Carefully add the mixture of cocoa and sugar to the boiling cream, stirring constantly. We stretch the cooking for another 15-20 minutes.

From unripe plums

Unripe plums are also suitable for jam.

Tip: To prevent it from being too sour, take twice as much granulated sugar as usual for the plum preparation.

Ingredients:

1 kilogram of greenish fruits, 1.5 kilos of sweet sand, boiled warm water (120 milliliters).

Preparation:

The fruits are cut in half; you can get rid of the seeds by throwing them away or using them to prepare a homemade tincture.

Take a large saucepan, pour the fruits into it, sprinkle with granulated sugar, pour in water, and put it in a cool place for 10 to 12 hours so that the berries are saturated with their own juice and sweetness.

The pan with the infused contents is warming up. When the composition boils, boil it for 3 to 5 minutes. The jam is stirred, but carefully, the spoon should not damage the slices. Cooking is repeated 2 to 3 times; if you want a thicker consistency, then you need to heat the jam three times. Hot sweetness is poured into sterile glass jars.

Tip: Plum preparations should be stored in cold places where light does not penetrate. The jam can be stored for a maximum of 2 years; after this period it can be consumed, but there will be no benefit left in it, only sweetness.

Thick jam

Ingredients:

Dark late varieties of plums (you can use “Blue Gift”, “President” and “Empress”), a couple of kilograms, 1 kilogram of sugar, half a teaspoon of citric acid or a teaspoon of lemon juice.

Preparation:

The plum is washed and peeled. Specimens with skin defects are rejected. Layer after layer of fruit is sprinkled with sugar. A day later (the next morning is possible), the container with the infused plum in sugar is placed on the stove, turning on low heat.

Tip: When heating, the mixture should be stirred slightly, with the movements of the spoon directed from the bottom of the future jam to the top.

When the jam boils, stop stirring, wait 3 minutes, remove the split container to allow the product to cool. Next, the procedure is repeated, the jam is warmed up, it should boil for 3 minutes without stirring, then cool.

At the third stage, when the jam boils, wait 3 minutes. and add acid or lemon juice. Lightly stir the mixture, remove the foam, and boil it again for 3 minutes.

A deep spoon or ladle will help pour the sweet preparation into jars, which need to be rolled up, turned upside down with the lids, wrapped and cooled.

Baked jam

An interesting alternative to the standard cooking process. In fact, this is baking in the oven. And the end result is different. The fruit remains firm and the liquid remains clear. The list of ingredients expands a little. Therefore, the consistency and taste changes.

Making plum jam

What is used:

plum - 1.5 kg;
sand - 800 gr;
cinnamon sticks - a couple of pieces;
lemon for squeezing juice.

Sequence of steps:

The plums are sorted, washed, and neatly separated into beautiful halves. The bones are removed.
Sand is added. Here's the cinnamon. Everything is sprinkled with lemon juice. At this stage, you need to pause cooking for a couple of hours and let the resulting mass brew.
After this time, the pan with the contents is placed in an oven preheated to 150 degrees. The duration of exposure in the oven is 1.5 hours.
From time to time you need to look into the oven, check the condition of the jam and stir it.

The plum jam needs to be “freed” from the cinnamon sticks. Then you can pour it into jars.

TOP 8 recipes for making plum jam

To prepare delicious plum jam, it is best to choose not overripe fruits, but slightly hard ones, so do not wait for them to acquire a dark color, but remove them a little in advance. Jam made from dark varieties of plums has a richer taste, and a spicy note can be found in a dessert made from white fruits.

Plum jam with pits

Making plum jam with pits at home couldn’t be easier. To preserve the integrity of the berries in the dessert, we recommend choosing late varieties of fruit, for example, the Hungarian variety.

Calorie content per 100 g - 288 kcal.
Number of servings - 3
Cooking time - about 4-5 hours

Ingredients:

Plums - 1.5 kg
Sugar - 1.5 kg
Water – 400 ml

Step-by-step preparation of plum jam with pits:

Sort through the fruits, select only those that do not have damage to the peel. Plums should be elastic, not soft. Remove the stems and rinse the fruits with cold water in a colander.
Pour the fruits onto a clean towel and wipe dry.
Next you need to prepare sugar syrup. Mix water and sand in the proportions indicated above. Boil over medium heat and cook until the sugar is completely dissolved.
Pour the plums into a container for making jam and pour syrup on top. Leave until completely cool.
Then you need to return the mixture to the heat and bring to a boil. Do not forget to carefully stir the jam with a wooden spatula and skim off the foam that forms during boiling.
Remove the plum jam with pits from the heat and cool again. Repeat the cooking procedure two more times.
After the third boiling, the finished product is placed in pre-sterilized jars and closed with lids.
Leave the jam to cool in a warm place, then put it in a dark and cool place.

Pitted plum jam

This plum jam recipe is also very simple. To prepare it, it is best to choose a plum variety such as Alyonushka. It is easy to prepare, and the taste is pleasant and rich. In addition, this thick plum jam can be used as a filling for pies and cakes.

Ingredients:

Plums – 1 kg
Sugar - 1.2 kg

Step-by-step preparation of pitted plum jam:

Sort through the fruits, remove debris, leaves and stalks. Place the plums in a bowl or colander and rinse under cold running water.
Break the fruit in half and remove the seeds. You can use a spoon and knife for this.
Pour sugar and fruit into a saucepan and leave aside for half an hour. Wait until the plum gives juice.
Place the container with the future jam on low heat and boil. You need to stir the dessert with a wooden spatula, not forgetting to skim off the foam. Cook the delicacy in this way for 10 minutes, then remove from the stove and let it cool.
Place the pan with plum jam on the stove again and wait until it boils, then remove from heat, pour into jars and close with metal lids.

Five-minute plum jam

The fastest and most uncomplicated, but no less tasty recipe for plum jam is a five-minute recipe. It will require unripe fruits that are hard to the touch.

Ingredients:

Plums – 1 kg
Sugar - 500 g
Vanilla sugar - 5 g

Step-by-step preparation of five-minute plum jam:

Remove small debris, leaves and stalks, and then rinse the fruit thoroughly.
Remove the pits from the plums by cutting them in half.
Pour all the sugar into a container for cooking the dessert and add plums there. It is best to leave the mixture overnight, but if you are in a hurry, you can start making plum jam in two to three hours.
Place the container with the plum mass on the stove and bring to a boil. Stir, skim off the foam, reduce heat and cook for another 5 minutes over low heat.
Then the mass must be removed from the heat and cooled.
Once the jam reaches room temperature, turn on the gas again and bring to a boil over high heat.
Pour the hot dessert into sterilized jars. Close the lids and leave the plum jam for the winter.

Plum jam with orange

If you are tired of traditional recipes, then you should learn how to make plum and orange jam. The taste is very refined, with sourness and a spicy aroma, and this dessert is not short of usefulness.

Ingredients:

Plums – 1 kg
Sugar – 1 kg
Oranges - 1 pc.

Step-by-step preparation of plum jam with orange:

Be sure to throw away bruised and bad fruits so as not to spoil the finished product. Remove the stems, wash the plums, and then dry them with paper towels.
Remove the seeds and skins from the fruit.
Gently grate the orange zest on a coarse or fine grater, as you prefer, and cut the pulp itself into medium-sized pieces.
Combine peeled plums, oranges and zest, add sugar and leave for 3 hours to release the juice.
Put the jam on high heat, wait until it boils, stir the mixture and reduce the gas to a minimum, cook the dessert for 10-15 minutes, not forgetting to remove the foam from it.
Remove the jam from the stove and cool to room temperature.
When the mixture has cooled, put it back on the fire, bring to a boil, reduce the gas and cook for another 15 minutes.
Place the prepared plum jam with orange into sterilized jars and close with metal lids.

Plum jam with apples

An equally delicious dessert that will take pride of place on the shelves in your pantry will undoubtedly be plum jam with apples. These August fruits go well together, and preparing such a delicate delicacy is a pleasure.

Ingredients:

Plums - 500 g
Sugar – 1 kg
Apples – 1 kg

Step-by-step preparation of plum jam with apples:

Wash the fruits thoroughly, remove the core from the apples and the seeds from the plums. Cut the fruit into slices, place in a saucepan, add sugar and stir.
Leave the fruit mixture for several hours so that the sugar dissolves in the apple and plum juice.
Place the treat on the stove, turn on low heat and bring to a boil. Do not forget to stir periodically and skim off the foam.
Turn on the heat at full power so that the mass gurgles intensely, and after 10 minutes turn off the gas and set the pan with the dessert to “rest” until the morning.
The next day, boil the apple-plum jam again for 10 minutes, turn off the heat and pour it into jars while hot. Roll up the lids and wait for the dessert to cool. Place in a dark and cool place.

Plum jam with cocoa

Another unusual recipe for plum jam - with the addition of cocoa, which will give your dessert spicy chocolate notes and an incredible aroma.

Ingredients:

Plums – 1 kg
Sugar - 500 g
Cocoa - 3 tbsp.

Step-by-step preparation of plum jam with cocoa:

Slightly unripe fruits are suitable for preparing this delicacy. They must be rinsed under running cold water and dried with paper towels.
Next, remove the seeds from the berries.
Pour the plums into a saucepan and boil for 15 minutes, then remove from the stove and beat the mixture with a blender or grind through a sieve.
Add sugar to the puree, stir and put on fire. Cook the plum jam for half an hour until the sand is completely dissolved.
Add the required amount of cocoa, mix and cook for another 10-15 minutes.
Now it’s a small matter: the aromatic delicacy should be placed in pre-sterilized jars and closed with metal lids.

Plum jam with nuts

Walnuts are a source of vitamins, minerals and fatty acids, which is why it is important to eat them every day. But if you want to add something sweet and no less healthy to your diet, there is no better way than to make delicious plum jam with nuts.

Ingredients:

Plums – 1 kg
Sugar – 1 kg
Walnuts - 10-12 pcs.
Water - 1 tbsp.

Step-by-step preparation of plum jam with nuts:

Sort through the fruits, remove debris and stems, and rinse them with plenty of water. You can remove the seeds if you wish, but you can also leave them in.
Prepare syrup by mixing water and granulated sugar. Bring the mixture to a boil and cook, stirring continuously, until the sugar is completely dissolved.
Place plums and shelled walnuts into the resulting syrup. Bring the mixture to a boil, and then, turning the heat to low, cook for 5 minutes. Next, remove from the stove and leave to cool.
This recipe requires three boils. Therefore, as soon as the jam has cooled, you need to return the container to the stove and boil for a few minutes after boiling.
For the final third time, the plum jam with nuts is boiled, poured into jars and sealed with lids.

Plum jam in the oven

Many of you probably remember Soviet tear-off calendars. Often one could find various recipes for winter preparations in them. Plum jam is also from “grandmother’s”, very old jam recipes, and has not yet lost its relevance. However, you will have to stock up not only with plums, but also with patience.

Ingredients:

Plums - 2 kg
Sugar - 500 g
Cinnamon – 5 g

Step-by-step preparation of plum jam in the oven:

Wash the fruit, remove all debris, leave only good fruit.
Remove the pits, place the plums in a cooking vessel and cook until soft. This will take you about 10-15 minutes, it all depends on the variety.
Transfer the mixture to a blender bowl and blend.
Place the resulting puree in a saucepan, add cinnamon and two tablespoons of sugar, and place in the oven at 180 degrees.
Every half hour you need to add 2 tablespoons of granulated sugar until it is completely gone.
When the plum jam becomes thick, it can be removed from the oven. Approximate cooking time is about 4 hours.
Transfer the finished dessert into jars and close the lids.