In the 17th century, after a long journey through Europe, a guest from Western Asia, a beautiful plum, came to Russian soil. At first she only decorated royal feasts, but soon, having adapted to life in cold conditions, she also settled in peasant gardens. Nevertheless, the plum remained a southern, heat-loving plant. The best-tasting varieties grow in the south.
From wood to jam
Homemade plum- a close relative of cherry plum and blackthorn, it is believed that it was bred by crossing these wild plants. From them the plum received high yields and a useful set of vitamins. Since plum trees are very productive, there are enough berries to eat fresh, and to prepare delicacies from them for the winter, for northern relatives. A good plum can be used to make many dishes for different occasions. The Hungarian plum is most suitable for preparations. This is the name of all varieties that have the usual appearance: ellipsoidal violet-blue fruits with a waxy coating and green to golden flesh. These plums are juicy and dense; they make the best jams, preserves, pastilles, sauces and liqueurs.
Plum jams and confitures have a rich taste and beautiful appearance. Due to the high pectin content, there is no need to add gelatin to this jam. It will turn out quite thick.
Jam is considered to be a homogeneous mass of fruits or berries of medium thickness, between jam and marmalade. But in fact jam and confiture(a French type of jam) may contain pieces of plums, or even whole seedless fruits. The scope of application of plum jam is extensive: it is a filling for pies, morning sandwiches, and a decoration for semolina porridge. The sweetness of the jam can be adjusted by the amount of added sugar, and the taste can be adjusted by using suitable spices. Based on the usual recipe, you can come up with many others. Jars of plum delicacy of different shades and aromas will delight your family all winter.
Plum jam for the winter, recipes
Here are some of the most popular recipes for making jam for the winter from pitted plums.
Recipe one: ordinary jam
Wash the Hungarian plums, break them in half, remove the pits. You can also additionally chop the fruits into pieces, or grind them in a meat grinder. Weigh the resulting mass and take the same amount of granulated sugar. It is better if you get no more than 4 kg of both, otherwise it will be difficult to mix. Place a wide bowl on the fire and lay out the plums. If the fruits were not very juicy, you can add a third or half a glass of water, but no more. As soon as the released juice begins to boil, reduce the heat to medium and set aside for 20 minutes.
Next, the main thing is not to fall asleep! Cook, stirring with a wooden spatula. After 20 minutes of cooking, start adding sugar, a glass every three minutes. Stir continuously. Continue to simmer the sugar-plum mixture gently for another 20 minutes. As soon as the jam reaches the desired consistency (it will not spread on the saucer or the bottom of the dish will be visible when stirring), turn off the heat. Overcooking will ruin everything. Pour the jam hot into sterilized or just clean jars. Can be rolled up or stored in the refrigerator. As it cools, the winter delicacy will thicken even more.
Recipe two, a union with chocolate
An interesting and “fashionable” taste is obtained by adding chocolate to plum jam. For this you should add less sugar, for example, per kilogram of pitted plums 700 g of sugar. Break the dark chocolate bar into pieces. Cut or grind the plums and put on fire. Boil, stirring, for 15 minutes. Dissolve sugar in the mixture and cook for the same amount. Add chocolate towards the end of the process. Wait until it is completely dissolved and pour the jam into sterile jars.
Recipe three, in the company of spices
Plum jam for the winter with a warm and “cozy” taste. Get ginger root, star anise and cinnamon sticks. Wash a kilogram of plums, remove seeds, chop and place in a cooking container. Do not put on the fire until the ginger syrup is ready.
To prepare the syrup, pour 1 kg of sugar, grated ginger root into a separate bowl and pour in a glass of water. As soon as this whole thing boils, remove it. Now the plums are going to the fire. When the fruit mass heats up, pour syrup into it and put 3 cinnamon sticks and 6 pcs. star anise. Cook, stirring, for 30 minutes. Before loading the finished jam into jars, the mass should be slightly cooled and the cinnamon and star anise should be removed from it.
Recipe four, in friendship with apples
For two kilograms of plums, prepare a kilogram of apples and no more than 1 kg of sugar. Wash the fruits, remove seeds, tails and cores, cut into pieces. Stir with sugar and wait about an hour until juice appears. Then put on fire and simmer gently, stirring constantly, you can add a little cinnamon or lemon zest. After half an hour, remove from heat and puree in a blender. Boil it again and you can pack it up for the winter.
Recipe five, lekvar without sugar
Appoint two or three responsible people on duty, since this delicacy takes almost 12 hours to prepare. Lekvar (plum jam without sugar) is national Transcarpathian dish, there are even competitions for its preparation in the homeland. The recipe is simple: well-ripened purple plums are pitted, broken in half, placed in a copper basin and simmered over low heat for 11–12 hours, stirring constantly with a spatula. The finished jam without sugar is similar in thickness to jam.
It is laid out in sterilized jars, covered with circles cut out of parchment, and tied with twine. Store in the cold in winter, away from sunlight. Lekvar is used to make a filling for pies; it is excellent as a spicy sauce for meat.
Recipe six, sweet dream
While preparing this jam, you can finally get some sleep. Because it is cooked in a slow cooker and it doesn't need to be disturbed. Finely chop a kilogram of plums, mix with 250-500 g of sugar, pour into a multicooker container and set to “stew” mode. Since there is not enough sugar in this recipe, it is better to roll the finished plum jam into sterile jars.
Plum confiture
Like everything French, confitures are complicated. Prepare them better in small quantities to highlight the sophistication of the plum dish. Unlike jams, confiture is more like preserves, may contain whole fruits, and the juice released from the fruits during cooking is similar to jelly.
- Plums - 1 kg
- Sugar - up to 1 kg
- Pectin - 10 g
Wash the plums, remove the pits and break them into halves. Place in a bowl, add sugar and simmer for 5-8 minutes after the juice boils. remove foam. Cool slightly and crush with a pestle. Strain through a colander to remove the skin. Return the resulting homogeneous mass to the heat, bring to a boil and dissolve the pectin. Boil with pectin for no more than 2 minutes and immediately pour into jars.
- Plums - 1 kg
- Large raisins - 100 g
- Sugar - 600 g
- 1 orange and 1 lemon
Scald the raisins with boiling water, put them in a cup, pour rum or brandy. Soak for a day. Prepare plums as usual, cut into not too small pieces. Remove the yellow layer of zest from the lemon and orange using a fine grater. Squeeze out the juice. Pour the juice into a thick-bottomed bowl, add the zest and boil everything with sugar. Place raisins and plums there. simmer over low heat for 40–60 minutes. Immediately roll into jars.
I offer a simple recipe for making plum jam. In winter, this tasty delicacy goes well with tea and as an addition to various pancakes and pancakes.
This recipe for plum jam is really very simple, because I don’t bother with pre-boiling and rubbing the plums through a sieve, but simply grind the pitted plums in a meat grinder, combine them with sugar and boil for the required time.
Ingredients:
- 1 kg ripe plums
- 1 kg sugar
- juice of 1/2 small lemon
- cinnamon, cloves, vanillin optional
Preparation:
You can use any plum for jam. Of course, the tastier the plum, the tastier the jam will be. But even from a simple blue plum it turns out great.
Cut the washed plums in half and remove the seeds.
We pass the plums through a meat grinder.
Transfer the plum mass to a suitable pan, preferably non-stick, and add sugar. If the plum tastes sweet and sour, then take one kilogram of sugar per kilogram of plum. If the plum is sweet, then it will be enough to put 900 g of sugar per kilogram of plum so that the jam is not cloying.
Stir, put on fire and bring to a boil.
From the moment it boils, simmer the plum jam over low heat for 30 minutes, stirring frequently with a wooden spoon. During boiling, foam forms around the edges, which we skim off periodically.
After 30 minutes, add lemon juice and, if desired, a cinnamon stick and a few clove buds to the plum jam. You can also add a star anise (anise), but this flavor is not for everyone. For a light vanilla scent, you can add a pinch of vanillin. All these additives are optional, rely solely on your preferences.
Continue cooking over low heat for another 30 minutes, then turn off the stove. We catch the cinnamon stick and throw it away. You can leave the cloves.
While the jam is cooking, sterilize the jars in the microwave by pouring water into each jar to a level of 2-3 cm. Turn on the oven to maximum power and, when the water boils, let it simmer for three minutes.
I talked about other ways to sterilize jars in the recipe.
Place the lids in a small saucepan and boil on the stove for 5-7 minutes.
Place the hot jam into jars, trying to fill the jar evenly with the edges so that a minimum amount of air remains.
We turn the closed jars of plum jam onto their lids and let them cool in this position.
We put the cooled jars in the cupboard; they store well in winter at room temperature.
Plum jam turns out moderately sweet, with a slight taste of cinnamon and spicy cloves. It's not too thick, but it's perfect as a seasoning for pancakes! Try preparing a small portion of 1-2 kilograms of plums and you will see how simple and tasty it is.
Today we will use plums of the *Early Ugler* variety for jam. We used them for . But for pickled ones you need plums that are not yet quite ripe, and for jam it is best to take overripe plums. This will make our jam sweeter and more flavorful.
How to make plum jam at home
As I already said, you need to choose ripe plums, and it is desirable that the pit is separated. This is of course not necessary, but grinding pitted plums is much faster. Take as many plums as you like. Then we’ll just add sugar after the fact.
Wash the plums and immediately separate the stems and seeds. As you can see in our photo, our plums are overripe, and when separated, the seeds no longer have beautiful slices. But we don’t need this. I also crushed the sorted plums with my hand. As a result, they ended up in their own juice, and we do not need to add water for them to release the juice.
Place on the stove and bring to a boil. In our case, boiling the plums for 5 minutes was enough for them to be completely ready for grinding. You adjust the time according to your drains. They should be soft, try pressing a slice into the pan with a spoon. If you press down without resistance, then the plums are ready for grinding. 
Grind the plums through a sieve with a whisk. Of course, you can do it with your hands, a spoon, or whatever is convenient for you. But this year we discovered a new method of grinding. Speeds up the process very well. In addition, your hands remain clean. 
We took 2 kilograms of plums for ourselves. After removing the seeds and grinding, we were left with 1.5 kilograms of plum puree. The puree turned out thick, but not as thick as we would have liked. 
We have weights, so we add sugar one to one exactly. For 1.5 kilograms of puree, 1.5 kilograms of sugar were added. But this can be done without weighing. In addition, you can look at the sweetness of plums. And exact proportions are not required here. Although our plums were sweet, we decided to add the same amount of sugar.
Firstly, the jam will be stored in the apartment, and secondly, we will use it mainly in cooking, since even our children eat our jams. Otherwise, in their pure form, they are not big hunters of homemade sweets. And they eat sweets and cottage cheese. 
We put our puree with sugar on the stove. It begins to turn into plum jam. Place on medium heat and watch the jam. At the moment of boiling, foam rises. Therefore, I recommend using dishes not filled to the brim, but about half full.
In general, jam is not cooked in enamel containers, but in copper, aluminum or stainless steel. It is believed that copper containers produce very tasty jam. You can cook it either in a basin or in a saucepan. We used a 3.5 liter aluminum pan, and the foam rose almost to the very edge. 
We remove this foam. Then you can use it to prepare compote. For example, we took the remains of the plums after grinding, the foam from the jam, and then after rolling the jam, we cooked compote in the same pan. The result was a delicious, aromatic plum compote. 
After boiling, turn down the heat and simmer for about two hours. You can check for readiness by dropping it on a plate or nail. The photo shows that there is a drop on the nail after 40 minutes of boiling, and on the plate after an hour of boiling. Just don’t drop too hot jam on your finger, let it cool.
It is the cooled jam that will show you the correct consistency. When hot, it will still spread across the plate, especially if there is more than one drop.
We personally boiled less, we want the jam to be liquid. It will then be easier to mix with cottage cheese.
If you want to get thick plum jam, you need to evaporate for at least two hours. We made it recently, and it turned out like marmalade. 
And here is the final photo of our plum jam. Now you have clearly seen how to make plum jam at home, and you should just have a desire to make it. And you already know how to do it.
Enjoy your preparations and all the best to you!
Seedless plum confiture for the winter is an interesting type of sweet preparation. In consistency and taste, it is comparable to the usual jam, the only difference being that the confiture is jelly-like and may contain whole pieces of berries or fruits. Eating plum jam helps improve the functioning of the intestines and the entire digestive tract. Therefore, the delicacy is not only a simple and appetizing preparation for the winter, but also a healing agent.
The sweet and sour taste of plum delicacy cannot be confused with any other dessert. You can safely include other fruits in the recipe for its preparation, for example, apples or pears. Another advantage of this dish is that it is easy to prepare. The main thing is to know the rules for choosing quality ingredients and follow the technology.
Important! You cannot cook the confiture quickly over high heat, since the penetration of sugar into the fruit occurs slowly. Intense cooking causes fruits and berries to shrink. If heat treatment occurs slowly, in several stages, alternating with cooling, the fruits retain their shape and consistency.
How to choose plums for jam
To prepare seedless plum confiture for the winter, regardless of the recipe, any variety of plum is suitable. The main requirement for them is the presence of dense pulp, as well as easy separation of the seeds. Rotten or spoiled fruits cannot be used for canning.
The plums should be ripe, but not overripe. Otherwise, the confiture will harden for too long. Some dessert recipes recommend choosing sweet and sour varieties so that the dish acquires a characteristic sourness. You can cook confiture from yellow plums, red, blue, white varieties.
Preparing jars for canning
To preserve jam for the winter, the container must be prepared in advance. Jars and lids should be sterilized in any convenient way.
- Glass containers can be placed in a bowl filled with water and boiled. Carry out a similar procedure with lids.
- You can use a microwave oven for sterilization. You can pour water into the bottom of the jar and put it in a running microwave for 15 minutes. Exposure to steam and waves destroys harmful microorganisms inside the cans.
How long to cook plum confiture
For a housewife who is starting to prepare plum confiture for the winter using a simple recipe, the important question is how much time it will take to prepare the dessert. This process is not too long. Much depends on what type of hearth is used for the delicacy. On average, simmering takes 40–55 minutes.
Important! You can use a universal method to check the readiness of confiture. If you take a drop of fruit mass and drop it on a saucer, the finished confiture will not spread.
Pitted plum confiture for the winter
There is a simple traditional recipe for pitted plum confiture for the winter, which every housewife can make. If standard technology is followed, the dessert turns out appetizing. The recipe does not require any specific culinary skills and includes the simplest ingredients. For confiture you will need:
- 1 kg of ripe plums;
- 300 g granulated sugar or brown sugar;
- ½ tbsp. drinking water.
Sort and wash the ripe fruits, remove the seeds and break them into halves. Place the plums in a saucepan, add ½ cup of water, and place on the stove over medium heat. Mix the contents. First bring the fruit mass to a boil, then, reducing the heat to low, simmer for about 45 minutes until the plums are softened. If foam forms on the surface, remove it. You should not add water to prevent the dessert from being liquid.
Grind the boiled plums with a blender, meat grinder or sieve until smooth. Add 300 g granulated sugar. If desired, you can increase the amount of sugar based on your own taste. Pour the puree into a saucepan and place on the stove for another 40 minutes over low heat. Pour the cooked confiture into small sterilized jars for the winter. Roll up the container and store it in a cool, dry place.
Five-minute pitted plum confiture
A recipe for a delicious winter delicacy, which is cooked for five minutes in 3 batches. You can eat it as a separate dish or use it to make toast, cookies, pastries, and pies. Required ingredients:
- 1kg plums;
- 700 g granulated sugar;
- ½ tbsp. water.
Prepare plums for heat treatment: sort, wash, peel. Place in a small enamel bowl. Sprinkle granulated sugar on top. Leave for 1-2 hours until the plum juice releases. Add ½ glass of drinking water and start the first cooking. Place the basin on the stove, boil and leave on the fire for 4-5 minutes, making sure to stir. Remove from stove, cool. Cover the basin and leave for 6–16 hours.
After this time, start the second cooking - let the confiture boil, boil it for 4-5 minutes and let it cool again for 6-12 hours. Then you can proceed to the final stage of heat treatment. Boil the fruit mixture and cook for 4–5 minutes, remembering to stir constantly and vigorously. After turning off the heat, the confiture can be immediately laid out in pre-sterilized jars and sealed with lids. Place the dessert to cool in a container turned upside down. Then it can be returned to its normal position and stored in a dry, dark place for the winter. This recipe can also be used to prepare white plum confiture.
Plum and apple confiture
Plums and apples are a good combination for any homemade preserves: compotes, juices, jam. Confiture is no exception, it turns out rich in taste and aromatic. To prepare plum-apple confiture for the winter according to a simple recipe, you need to take:
- 1 kg plums;
- 0.5 kg apples;
- 1 kg granulated sugar or brown sugar;
- a pinch of cinnamon.
Rinse all fruits in clean water, remove spoiled ones. Peel the apples and remove the cores. Cut them into small slices. Simply break the plums into halves and remove the pits.
Combine all the fruits in a saucepan, cover with granulated sugar, and season with cinnamon. Let this mixture sit for several hours until abundant juice appears. When it appears, put the pan on the stove. The fire should be of medium intensity. Bring the fruit to a boil, reduce the heat, and simmer the jam for about 30 minutes. When the plums and apples are well softened and soaked in sweet syrup, they can be pureed. This is done with a blender, sieve, or meat grinder. You can leave small whole fruit pieces in the puree to suit your taste.
Return the dessert to the heat for another 30 minutes, stirring occasionally. After making sure the dessert is ready, pour it into sterilized jars and seal it tightly. After cooling, leave for the winter in a cool room with low humidity.
Important! To ensure a delicate taste of the confiture, the plums must be peeled before heat treatment. To do this, they can be blanched.
Plum confiture in a slow cooker
You can make plums for the winter using a slow cooker. A simple recipe makes the cooking process easier and saves time. To cook plum confiture with gelatin you will need:
- 1.5 kg plums;
- 500 – 550 g granulated sugar;
- 2 lemons;
- gelatin.
Rinse the fruits. Remove the pits from plums cut in half. Pour 50 ml of drinking water into the bottom of the multicooker bowl and place the plums. Select the “Porridge” program. The heat treatment time should be 20 – 25 minutes. During cooking, the contents must be stirred from time to time.
Transfer the boiled fruits to another bowl and grind to a puree. Pour the fruit mixture into a slow cooker, add granulated sugar and cook in the “Baking” mode. The sugar should gradually dissolve. Be sure to stir the puree. While it is cooking, you need to remove the zest from the lemons, squeeze out the juice and pour it into the slow cooker.
The next step is mixing sugar and gelatin. This little trick allows you to prevent the gelatin from clumping into lumps and distribute it evenly throughout the confiture. Pour pectin and sugar into the multicooker bowl, wait until they dissolve and the mixture boils, after 2-3 minutes turn off the appliance. The confiture can be placed in hot jars. In order for the dessert to be stored all winter, the container must be sterilized. The confiture turns out thick, aromatic and pleasant to the taste.
Conclusion
Seedless plum confiture for the winter, prepared according to simple recipes, can be stored for a year. To do this, it must be placed in a cool room with a temperature of +10 0 - +20 0 C. The delicacy is good for health and comes in handy in winter, when you want to drink a cup of aromatic hot tea or bake a delicious pie.
Juicy, sweet and sour fruits have a rich, varied composition of nutrients, including antioxidants. Plums improve digestion, increase the elasticity of blood vessels, and help normalize blood pressure.
They go on sale at the end of summer. And you need to have time to eat fresh plums, and also prepare them for future use for the winter. You can cook compote or jam, marinate and even ferment them. Aromatic, sweet jam remains a popular homemade preparation - an excellent addition to tea drinking.
There are many good recipes for this dessert. Today on the Popular About Health website we will talk about how to make pitted plum jam using a simple recipe for the winter, and not just one, but several:
Preliminary preparation
To make a great jam, buy fresh, ripe, but not overripe fruits, without damage or rotten barrels. They should have dense flesh and the pit should be easy to separate.
Any variety will do. It’s just that if the plums are more sour, there will be more sourness in the taste of the finished product.
At home, sort through and remove any wormy or spoiled ones. Rinse through a colander with warm water.
Remove the stems by cutting in half and removing the seeds. Then cut the halves again.
Now you can start cooking:
Simple plum jam for the winter (pitted recipe)
Us will be needed: for 1 kg of seedless fruit - 800 g of sugar and half a glass of water.
Cooking:
Transfer the prepared fruits to a wide, voluminous enamel pan. Add water, stir, boil. Immediately reduce heat and cook at low simmer for half an hour.
Now add sugar in portions, stirring well each time. The interval for adding sugar is approximately 3 minutes. Now increase the temperature slightly and bring to a boil, stirring regularly.
After boiling, turn down the heat again. Boil, stirring and skimming, for about half an hour. Place the finished product in sterile jars and screw on the lids.
Recipe for jam with gelatin
Us will be needed: for 1 kg of fruit - 800 g of sugar, 15 g of gelatin, a quarter glass of lemon juice.
Cooking:
Place the prepared fruits in a saucepan, pour in lemon juice and add half the sugar. Mix well and leave for a couple of hours to release the juice. During this time, soak the gelatin in water. The path swells for at least half an hour.
Place the pan over medium heat, bring to a boil, cook for 5 minutes. Let cool.
Grind the cooled plums with a wooden masher or blender. Add the remaining sugar. Bring to a boil again, reduce heat, simmer for 40 minutes.
Now pour in the gelatin, while stirring the sweet mass vigorously so that no lumps form. Immediately put into jars and roll up.
Recipe with orange - a simple recipe for the winter
Citrus will give the finished dessert an original aroma and a slight tartness. This is a very tasty jam for homemade tea. It can also be used as a filling for pancakes and pies.
Us will be needed: for 1 kg of pitted plums - 600 g of sugar and 1 large, juicy orange without skin and seeds.
Cooking:
Prepare the plums, cut them, put them in a saucepan. Pour in sugar, add orange chopped in a blender.
Boil over medium heat. Then reduce the heat and cook for about an hour until thickened. Place in clean jars and sterilize with lids. You can do this in the oven: place them in a well-heated oven for 15 minutes.
Now you can screw on the lids. Turn the jars over and leave until they cool. After this, you can store them in a cool place.
Jam - five minutes
This is a very good, win-win recipe. Its value lies in the fact that preparation takes a minimum of time and therefore preserves plums most useful substances.
To prepare, we need prepare: for 1 kg of fruit - half a glass of water and 1 kg of sugar.
Cooking:
First, let's prepare the syrup. To do this, pour sugar into a large enamel pan and add water. Heat gradually over low heat until the sugar is completely dissolved and the liquid is boiling. To avoid burning, stir constantly.
Now put the plums cut into pieces into the syrup and boil over medium heat. Then simmer for 7 minutes, stirring constantly and removing the foam.
Place the hot five-minute mixture into hot jars and screw on the lids. In the future, store in a cool place.
Jam without sugar
This recipe will undoubtedly be appreciated by people who, for health reasons, cannot eat sweets. In addition, sugar-free plum jam can be used in winter to prepare various sauces and gravies. For example, for fried meat.
Here recipe:
Wash very ripe dark plums and remove pits. Cut into pieces. Place in a saucepan, boil, cook over low heat, covered, 10 minutes, until juice appears. Turn off the stove, let the plum mass cool and brew for 8 hours.
Now boil again for 10 minutes. Leave for 8 hours. Then again: cook for 10 minutes, cool for 8 hours. Cook and cool 4 times in total. Therefore, it is better to start cooking in the evening and leave it overnight. And in the morning, cook again, then cool until evening, etc.
Cook for the last and fourth time for 20 minutes, transfer to jars and leave without lids. Use them to close the jars when the product has cooled. No need to roll up. Store the jam in the cold. Bon appetit!
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