Plum jam pitted: the recipe for cooking. How much to cook plum jam

Plum jam pitted, the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without extra efforts. There is a universal method of cooking, which is suitable for both cookers and multivarieties, without which a rare kitchen is used today.

Plums are useful because they have a good effect on the intestinal motif, stimulating it. It is noteworthy that after cooking, fruits retain this property. The vitamin composition of the plums undergoes some changes, but they remain useful and tasty even in the form of jam.

Plums in own juice

This jam is more like a thick syrup with slices of berries. To taste it is in no way inferior to any other. The preparation of plum jam under this recipe will not cause difficulties even for those who have never before rolled banks for the winter.

Required:

- ripe dark plums (1-1.5 kg);

- sugar (300-450 g).

Water in the recipe is not provided at all, you do not need to add it. Bottles are removed from the plums, half of the fruit is placed in a deep pan. From above all is filled up with sugar. Plum jam without seeds, the recipe of which implies insisting, turns out to be especially tasty and fragrant. Fruit for a while left with sprinkled with sugar, so they gave juice. The time depends on how plum was taken. After the juice has appeared, the pot 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 disrupt the integrity of the sink. Repeat the procedure 2-3 times: boiling, boiling, boiling, cooking. Ready jam is closed in heated sterilized jars.

The simplest recipe for sweet jam

The principle of preparation does not differ from the previous one, there is only one difference: sugar is taken from the calculation of 1 kilogram per 1 kilogram of fruit. Plum jam for the winter, made in this way, turns out to be rich, sweet and not candied for a long time if the cans were well sterilized. Keep it in a cool place. The maximum shelf life is 2 years. After this time, there is a risk that the jam will become simply sweet, having lost all useful properties.

Jam from sour varieties of plums

The above recipe is suitable for fruit with a pronounced sourness, but there is a slight difference. First, you need more sugar: 1 kilogram of draining requires 1.5 kilograms. Secondly, to give fruit juice, you need to add half a cup of boiled warm water. Thirdly, it will take about 10-12 hours to insist. At the same time plum jam without seeds, the recipe of which is universal for any variety, turns out to be moderately sweet, moderately sour. Bones can not be thrown away, leaving them for other purposes. For example, home-made infusions.

For multivarkers

The number of ingredients is chosen individually, taking into account the volume of the bowl in the device. 1 kilogram of sludge requires 1 kilogram of sugar. Soak the fruit is not necessary. They are thoroughly washed, peeled, peeled. It is not difficult to do this: plums are scalded with boiling water, then peel is removed. The halves of the plums are laid flat in the bowl, they are sprinkled with sugar, fruit is again laid on it until the multivark is complete. Plum jam, cooked at home on a stove, is notable for its special aroma and softness. By consistency, it is more like a very delicate jam. The program is extinguished. How much to cook plum jam in a multivariate? It's enough for 1 hour at a power of 750-800 watts. After cooking, jam is closed in jars or eaten immediately. Any sorts of plum are suitable, but acidic cook longer - 1.5 hours. Sugar is added to taste.

A way for those who like to tinker

Not everyone likes jam "five-minute", so you can cook and by the traditional method, which used to be used in every third house. Required:

- elastic plums (1 kilogram);

- sugar (1.4 kilograms);

- water boiled (1.5 cups volume of 200 ml).

Plum jam for the winter was prepared this way. His taste is familiar to many since childhood, although it takes a little trouble. Fruits are peeled, laid in a separate bowl. Sugar mixed with water, brewed syrup over low heat. Calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. Syrup does not cool, but immediately poured into plums. Insist them in this form should be within 6-8 hours. Then the syrup is drained again, cooked slowly, again pouring plums for several hours. After this preparation, the jam is put on the stove. Cook it on a slow fire, stirring, removing the foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. Closed in the banks as well as any other home preparation.

Recipe tip

If the plums were immature or sour, then they need to be insisted for longer - hours 4-5. How much to cook plum jam in this case? The same number - 1 hour. To check how well it boiled, you can drop a drop of syrup on the plate. If the drop does not flow and does not spread over the surface, the jam is completely ready for spinning. It is not necessary to cool it.

Combined recipe

Very interesting to taste is jam with plums and oranges. It will require:

- plums (1 kilogram of ripe, but not too soft);

- sugar (1.5 kg for the whole brew);

- a peel of 5 oranges.

Plums are poured with sugar (the bones are previously removed), left for several hours, until the juice is released. At this time of orange peel do candied fruits. That is, caramelize the skin on low heat with sugar. Plum juice is placed on the stove. After the first boil, the fire is reduced to a minimum. Orange candied fruit is passed through a meat grinder, added to fruit with syrup. Cook should be until ready, an average of 1-1.5 hours on a slow fire. Ready jam is closed in jars. The combination of oranges and plums gives an inexpressible aroma and taste to the workpiece.

How to cover jam for the winter

To prevent blanks from deteriorating, you need to close them properly for storage. It's not as difficult as it seems. To begin with, the cans are thoroughly washed, filled with boiled water from inside, dried. The latter is very important: plum jam without pits (any recipe) requires well sterilized containers, otherwise it will be difficult to avoid the appearance of mold or fungus. Banks are kept above the steam until all the droplets dry out. The lids are sterilized in boiling water for 10-15 minutes. Jam in cans is laid in a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids to choose from: plastic or metal. The latter are twirled with a special machine.