As soon as plums mature in the gardens, thrifty housewives begin to make blanks from them. In addition to the fact that plums are very tasty, they are also rich in vitamins and minerals. These fruits are a real storehouse of vitamins P, E, B, potassium, sodium, phosphorus and many others. Thanks to this composition, the drain reduces pressure, has a beneficial effect on blood vessels, removes salts and excess water, and has a mild laxative effect. With its help, you can cleanse the body of toxins, get rid of heartburn, improve metabolism, cleanse the blood. Another feature of these fruits is that during cooking they practically do not lose their properties, which means that by cooking plum jam you can be sure that in addition to a pleasant taste and aroma we also get a portion of vitamins and useful substances. In addition, jam and jam from plums can be an excellent filling for any baking.
Plum jam.
Ingredients. Plums (1 kg), water (400 gr.), Sugar, depending on the type of plum (1-1.4 kg).
Cooking. Rinse the drain, cut into halves and remove the seeds. If the jam is made from whole plums, then they need to be pricked with a toothpick or a few punctures with a fork (this will prevent the appearance of cracks when cooking fruits). For syrup, we take sugar, depending on the sweetness of the plum, 1 kg or 1.4 kg and water (400 g.) And boil. True gourmets can add a few cloves or a stick of cinnamon to the syrup.
Put the halves of the plums in a large enameled pan with the holes, where the bones were, to the top, and pour more hot syrup, cover with gauze or a kitchen towel and leave for 7-9 hours.
Put the pan with plums on the fire, after the jam boils, boil for 10-15 minutes. Pick up from the heat and leave for another 7-9 hours. Repeat this procedure 3 more times, and after each boil, leave the jam to infuse for 7-9 hours. As a result, we get plum jam transparent with whole fruits, whose readiness is checked by a drop (it should not spread).
We sterilize the jars and put hot jam in them, roll them up with lids and let cool (do not wrap them up).
Plum jam.
Ingredients: plums (10 kg), water (200 ml), sugar, depending on taste preferences, ripeness and grade of plum (2-5 kg)
Cooking. We wash the plums, separate the seeds and cut out wormy and damaged areas. We spread them in a container in which it will be jammed and pour 200 ml of water. Cook over low heat, stirring constantly, until it begins to thicken. Add sugar in small portions and cook. When sugar dissolves and the jam becomes thick enough, it can be removed from the heat.
In the pre-sterilized jars we spread the hot jam and roll the lids.
In the same way, jam is cooked without sugar. But for it to be tasty, sweet and aromatic, the plums must be very ripe and sweet varieties (Greenclod, Stanley).
Plum jam with nuts.
Ingredients: walnuts (100-200 gr.), Sugar (1 kg), ripe plums (1 kg), water (100 ml), vanillin. Drain solution: per kilogram drain a liter of water and a teaspoon of soda.
Cooking. From the washed plums, remove the seeds, put them in the pan with the halves to the top. Stir a liter of water with a teaspoon of soda and pour plums, leave them for 5-8 minutes. This solution will neutralize excess acid from the drain and make them harder, so they will not burst out during cooking.
Tilt the plums into a colander and rinse thoroughly with running water. Let’s drain.
In a small saucepan with a thick bottom, we prepare syrup, for this we dilute sugar in water and add walnuts. After the sugar has dissolved, pour the pan with the plums and boil over low heat for 45-50 minutes, stirring occasionally. Add vanillin and cook another 10-15 minutes.
We spread plum jam in pre-sterilized jars and roll up the lids.