Autumn came, the shelves of markets and shops became rich in plums. It's no secret how healthy 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 to cook various jams, jams, etc. We offer you to learn how to make jam from plum "eel", because this particular variety is so common in our country.
Seedless jam
Cooking jam from plum "eel" for the winter without stones, we will use:
- kilogram drain;
- 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 stone. First, we prepare the fruits. In whole, ripe, washed fruits, remove the seeds. Blanch fruit for 3-4 minutes. at a temperature of 80 degrees. Cool with cold water.
We spread the blanched plums in the prepared container, pour boiling sugar syrup. We stand for four hours. Cook over low heat for 30 minutes. We leave from the stove for 3 hours. Cook for half an hour again. We carry out such receptions 2-3 times, between them the interval should be three hours each time.
Now we lay out the mass in clean, heated cans, cover with lids, cork. Cool in the air.
To preserve the jam well for a long time, it is recommended that the jam be packaged in jars covered with lids. This is done as follows. We put jam with 70-degree water into the pan, bring its temperature to 90 degrees and sterilize the jars: half-liter - 10 minutes, one-liter - 14 minutes. Close and cool.
Pitted jam
You can make jam from the plum "eel" without removing the seeds from them. To do this, take:
- kilogram drain;
- 1.2 kg of sugar;
- one and a half liters of water;
As in the previous recipe, we are primarily engaged in the preparation of plums. We do everything as described above. The only thing is that we do not remove seeds from the fruit. Next, fill the blanched fruits with sugar syrup (boiling water). We carry out a three-hour exposure.
Conducting three to four approaches, cook over low heat the plums until cooked for 30 minutes. Between the approaches we take a break for two hours. Following the above description, close the jam in jars.
Chocolate plum jam
You can make jam from the plum "eel" with cocoa for a variety. Its aromatic plum and chocolate flavor will appeal even to inveterate sweet tooth. It is prepared from:
- two kilos of plums;
- kilogram of sugar;
- a bag of vanillin;
- 80 g of cocoa powder.
We prepare this jam from plum "eel" so. We remove the seeds from the fruits, cover with half the sugar, mix. Leave 4-5 hours. Next, put the pan with plums on the fire, pour in the second half of sugar, cook for 10 minutes, until it is completely dissolved. Add cocoa. Cook over low heat 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 up. When it cools down, you can treat your family.
"Plum in Chocolate"
We offer you to study a recipe that will tell you how to cook jam "Plum" eel "in chocolate." Since such jam must be prepared from late ripe unripe plums, you can use "eel" and "Hungarian". And as a chocolate component cocoa powder will be used. This cream, if desired, can be used for jam flavors like cinnamon, cloves, rum or cognac. So we need:
- two kilos plums (with dense pulp);
- 1.6 kg + 1 tbsp Sahara;
- four tablespoons cocoa powder;
- two tablespoons cognac (rum);
- two bags of vanillin;
- a pinch of cinnamon.
This jam from the plum "eel" is prepared no more complicated than the previous options. First, wash the fruits, cut them into halves, remove the seeds. For 3 hours we fall asleep with sugar, plums should let in a lot of juice. We remove the prepared fruits in another bowl, and put the remaining juice on the fire to boil. At the same time, stir along the bottom so that it does not burn. After boiling, cook for 20 minutes until excess moisture evaporates.
We mix cocoa with sugar, pour 5-6 tbsp. boiling syrup, mix. The mass should become brown in color with a uniform consistency.
We chop the halves of the plums with a mashed blender, add boiling syrup. Bring the whole mass to a boil. Cook for 15 minutes again, stirring along the bottom. The foam that forms on top must be removed.
In boiling jam, add diluted cocoa, vanillin, cognac (rum), cinnamon. Mix well, cook for 8-10 minutes.
We spread the hot jam on the banks, previously calcined in the oven, close with metal lids. Turn upside down, let cool for 5-6 hours.
It is best to store such jam in a dark and cool place.