Seedless plum jam , the recipe of which is passed down from generation to generation in many families, is prepared quite quickly, and most importantly - without any extra effort. There is a universal method of cooking, which is suitable for both stoves and multicookers, without which a rare kitchen today.
Plums are useful in that they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking, fruits retain this property. The vitamin composition of plums undergoes some changes, however, they remain useful and tasty even in the form of jam.
Plums in own juice
This jam is more like a thick syrup with pieces of berries. To taste, it is in no way inferior to any other. Making plum jam according to this recipe will not cause difficulties even for those who have never once rolled cans for the winter.
It will be 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. Bones are taken out of the plums, halves of the fruit are placed in a deep pan. From above everything is filled with sugar. Seedless plum jam, the recipe for which is infusion, is particularly tasty and aromatic. Fruits are left sprinkled with sugar for a while to give juice. The term depends on how ripe the plums were taken. After the juice has appeared, the pan can be placed on the stove to bring the contents to a boil. Next, you need to cook another 3-5 minutes, stirring with a spoon so as not to violate the integrity of the drain. Repeat the procedure 2-3 times: boiling, cooking, 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 at the rate of 1 kilogram per 1 kilogram of fruit. Winter plum jam made in this way is rich, sweet and will not be sugared for a long time if the jars were well sterilized. You need to store it in a cool place. The maximum shelf life is 2 years. After this time, there is a risk that the jam will become just sweet, having lost all the beneficial properties.
Sour plum jam
The recipe described above is also suitable for fruits with pronounced sourness, but there is a slight difference. Firstly, more sugar is needed: 1 kilogram drain requires 1.5 kilograms. Secondly, in order for the fruit to give juice, it is necessary to add half a glass of boiled warm water. Thirdly, it will take about 10-12 hours. At the same time, seedless plum jam, the recipe of which is universal for any variety, turns out to be moderately sweet, moderately acidic. Bones can not be thrown away, leaving them for other purposes. For example, home tinctures.
For slow cookers
The number of ingredients is selected individually, taking into account how much bowl the device has. For 1 kilogram of drain, 1 kilogram of sugar is required. Soaking fruits is not necessary. They are thoroughly washed, peeled, peeled. This is not difficult to do: plums are scalded with boiling water, then peeled. Halves of plums are laid in an even layer in the bowl, sprinkled with sugar, again fruit is laid out on it until the crock-pot is full. Plum jam, cooked at home not on the stove, has a special aroma and softness. By consistency, it looks more like a very gentle jam. The program is extinguished. How to cook plum jam in a slow cooker? Enough 1 hour at a power of 750-800 watts. After cooking, jam jam in jars or eat immediately. Any plum varieties are suitable, but sour boil longer - 1.5 hours. Sugar is added to taste.
A way for fans to tinker
Not everyone likes five-minute jam, so you can cook it using the traditional method that was used in every third house before. It will be required:
- elastic plums (1 kilogram);
- sugar (1.4 kilograms);
- boiled water (1.5 cups with a volume of 200 ml).
Plum jam for the winter used to be prepared that way. His taste has been familiar to many since childhood, although he has to tinker a bit. Fruits are peeled, laid in a separate bowl. Sugar is mixed with water, the syrup is boiled over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water. The syrup is not cooled, but immediately poured into the plums. Insist them in this form for 6-8 hours. Then the syrup is drained again, cooked over a slow fire, again they pour in the plums for several hours. After such preparation, the jam is placed on the stove. You need to boil it over low heat, stirring, removing foam, for an hour. The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. Close in jars in the same way as any other homemade blank.
Prescription Tip
If the plums were unripe or sour, then they need to be insisted longer - 4-5 hours. How much to cook plum jam in this case? The same amount - 1 hour. To check how well it is boiled, you can drop a drop of syrup on a plate. If the drop has not flowed and has not spread over the surface, then the jam is completely ready to spin. Cooling it down is optional.
Combination recipe
The jam with plums and oranges is very interesting in 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.
Sprinkle the plums with sugar (the seeds are removed beforehand), leave for several hours until the juice stands out. Candied fruits are made from orange zest at this time. That is, the skin is caramelized over low heat with sugar. Plum with juice is placed on the stove. After the first boil, the fire is reduced to a minimum. Candied orange is passed through a meat grinder, added to fruits with syrup. You need to cook until cooked, on average 1-1.5 hours on low heat. Ready jam closes in jars. The combination of oranges and plums gives an indescribable aroma and taste to the workpiece.
How to close jam for the winter
To prevent workpieces from deteriorating, they must be properly closed for storage. It is not as difficult as it seems. To begin with, banks are thoroughly washed, poured with boiled water from the inside, 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 fungus. The jars are kept above the steam until all the droplets have dried out. The caps are sterilized in boiling water for 10-15 minutes. Jam is placed in jars with 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 is spun with a special machine.