Jam from plums "eel". Cooking recipes

Autumn came, the counters of markets and shops became rich in plums. It's no secret how useful this fruit is. It contains various vitamins and minerals that are so important for our body. And of course, they can be eaten not only fresh, but also prepare various jam, jams, etc. We suggest to learn how to make jam from plums "ugorka", because this variety is so common in our country.

Jam without seeds

Preparing the jam from the plums of the "eel" for the winter without pits, we will use:

• Kilogram of plums;
• 1.3 kg of sugar;
• One and a half liters of water.

To simplify the cooking process, it is better to choose plums with an easily detachable bone. First we are engaged in the preparation of fruits. We remove pits from whole, ripe, washed fruits. Blanched fruit 3-4 minutes. At a temperature of 80 degrees. We cool with cold water.

We put the blanched plums in a prepared container, pour boiling sugar syrup. We withstand for four hours. On a small fire, cook for 30 minutes. We leave the plate for 3 hours. Again, cook for half an hour. We spend such receptions 2-3 times, between them the interval should be three hours each time.

Now the mass is laid out in clean heated cans, covered with lids, and clogged. We cool by air.

To preserve the jam well for a long time, it is recommended that the jam is pasteurized on cans covered with lids. This is done as follows. We lower the jam with 70-degree water into the saucepan, bring its temperature to 90 degrees and sterilize the cans: half a liter - 10 minutes, liter - 14 minutes. Close and cool.

Jam with seeds

You can make jam from the plums of the "eel" without removing the bones from them. For this we take:

• Kilogram of plums;
• 1.2 kg of sugar;
• One and a half liters of water;

As in the previous recipe, we are primarily concerned with the preparation of plums. We do everything the same as described above. The only thing is, do not remove the bones from the fruit. Then blanched fruits are filled with sugar syrup (boiling water). We spend three hours holding.

Carrying out three or four approaches, cook on low heat of plum until ready for 30 minutes. Between the approaches, take a break for two hours. Following the above description, close the jam in jars.

Jam chocolate-plum

It is possible for a variety to prepare jam from plum "ugorka" with cocoa. Its aromatic plum-chocolate flavor will appeal even to inveterate sweet tooth. It is prepared from:

• Two kilos of sink;
• Kg of sugar;
• A sachet of vanillin;
• 80 g of cocoa powder.

We prepare this jam from the plums of the "eel" so. We remove from the fruits of the stone, fall asleep half the sugar, mix. Leave the clock at 4-5. Next, pour the pan with the plums on the fire, pour the second half of the sugar, cook for about 10 minutes, until it completely dissolves. We add cocoa. On low heat, cook for about an hour, stirring all the time. Add vanillin at the end of cooking. We take sterilized jars, on which we pour hot jam, roll. When it cools, you can treat your relatives.

"Plum in chocolate"

We suggest studying the recipe, which will tell you how to make a jam "Plum" ugorka "in chocolate." Since such jam should be prepared from non-ripe plums of late grade, then it is possible to use both "ugorku" and "Hungarian". And as a chocolate component, cocoa powder will be used. Cream of this, you can, if desired, use for jam flavors like cinnamon, cloves, rum or cognac. So, we need:

• Two kilos of plum (with dense pulp);
• 1.6 kg + 1 tbsp. Sahara;
• Four tablespoons Cocoa powder;
• Two tablespoons Cognac (rum);
• Two sachets of vanillin;
• Pinch of cinnamon.

This jam from the plums "nook" is prepared not more difficult than previous versions. First, my fruit, cut them into halves, remove the bones. For 3 hours fall asleep with sugar, plums should start a lot of juice. We remove the prepared fruits in another dish, and put the remaining juice on the fire to boil. In this case, you need to stir on the bottom, so that it does not burn. After boiling, cook for 20 minutes, until the excess moisture evaporates.

Cocoa is mixed with sugar, we pour in 5-6 tablespoons. Boiling syrup, stir. The mass should become brown in a uniform consistency.

We cut the halves of the plums with a blender in puree, add boiling syrup. The whole mass is brought to a boil. Again, cook for 15 minutes, stirring on the bottom. Penku, which is formed from above, it is necessary to remove.

In the boiling jam we add divorced cocoa, vanillin, cognac (rum), cinnamon. Mix well, cook for 8-10 minutes.

Hot jam we arrange on banks, pre-calcined in an oven, we close with metal covers. We turn it upside down, let it cool for 5-6 hours.

It is best to store such jam in a dark and cool place.