Pitted plum jam for the winter - the best recipes for a sweet delicacy. How to make plum jam at home for the winter

Plum jam for the winter, recipe for making plum jam at home - thick sweet preparation It couldn't be simpler. Don't believe anyone who says it's impossible to cook at home delicious jam from plums for the winter, as thick as they used to be sold in inconspicuous “Hungarian” plum jars in the store. As much as possible.

How to cook plum jam? Many housewives are afraid of the long cooking of homemade jam; plum jam takes even longer to cook than others due to the peeling of the skin of the plum.

Advice from the Wonder Chef. However, as practice shows, it is not at all necessary to peel plums, and plum skins are a very useful product.

For instant cooking plum jam, plums should be used ripe, with a soft skin, which can be left without wasting time peeling the berries and removing the skin.

I assure you that in the end the skin will become invisible, boiled and soft, and together with the plum pulp will turn into a homogeneous mass, like plum jam in the store.

Preparation – 3 hours 30 minutes

Cooking time- 1 hour

Calorie content – 290 kcal per 100 grams

Ingredients for seedless plum jam recipe

• water - half a glass;
• granulated sugar – 1.2 kg;
• fresh plums – 1.5 kg;
• cinnamon – 1 stick.

Homemade plum jam recipe

The plums for jam should be ripe, but not crushed, without wormholes, because we are going to make excellent plum jam.

The most ideal solution when choosing berries for jam would be a plum grown in your own garden. But “Hungarian”, honey or red plums bought at the market are quite suitable for making thick and tasty plum jam.

1. We sort through the plums, wash them, and tear off the tails. Remove the pits from the plums prepared in this way for cooking. To do this, make a longitudinal cut in the center, divide the fruit into two halves, and remove the seed. If you couldn’t cope without improvised means, use a sharp knife.
2. Then cut the halves into pieces of arbitrary sizes. Set aside the bowl of plums and move on to preparing the syrup.
3. Place the pan on the stove. Pour it into it hot water, pour in granulated sugar. Bring to a boil and cook for about 5 minutes.
4. After this, put a cinnamon stick and plums into the boiling syrup. Bring the mixture to a boil, skim off the foam from the surface, reduce the heat and cook the jam for about half an hour without covering the pan with a lid.
5. Next, remove the jam from the stove, let it cool, remove the cinnamon stick, and throw it away. Using an immersion blender, turn the plum mixture into puree. Leave for 2-3 hours, covering the pan with a lid.
6. Then put the jam on the stove, bring to a boil, stir so that it does not burn. Boil to the desired thickness for about 40-50 minutes.
7. After this, put the hot jam into pre-sterilized jars and roll up with metal lids. Place the jars of jam turned upside down under a warm blanket and leave until completely cool.

Ready plum jam can be stored in the winter in an apartment or a cool place.

This recipe for plum jam is very simple and does not require any special skills in preparing homemade preparations.

Same in a simple way You can make jam not only from red plums, but also from yellow ones, and the taste of plum jam goes well with rice porridge with milk.

2016-03-16

Hello my dear readers! Today I want to tell you, without fear of this word, about the “cult” Transcarpathian jam - the famous plum Lekvar. The beginning of spring is, of course, an inopportune time for preparations. But when these same preparations begin, you will already have a wonderful plan for “disposing” of the huge plum harvest, if it goes well. Now enjoy watching how it's done plum jam for the winter, and keep your head up - summer is coming!

As a rule, plum lekvar (in Russian) - aka thick plum jam without sugar (or, if the plum is very sour, with a minimum amount of sugar), aka - SILVA LEKVAR (in Hungarian) - a favorite filling for kifliks (homemade bagels) made from all kinds of dough), fanok (doughnuts), derei (Hungarian dumplings), Viennese cookies, Gerbeau cake, yeast gombovtsi (small dumplings with filling inside). Now you understand that without plum medicine in Transcarpathia there is no life!

Of course, if plum trees are bending under the weight of fruit, then the seditious thought creeps into some enterprising heads to brew plum “palenka” - the most famous local home-made vodka, which is in great demand among numerous coastal tourists. But my head, although I think about this criminal business, still leans towards jam - safer, but more troublesome. Just for the “record” cowards like me: “We don’t need money - give us a job!”

How to cook Transcarpathian plum jam for the winter - lekvar

During the season, there is a column of smoke in the villages of Transcarpathia - this is the cooking of plum jam. Women gather in “flocks” of different ages - grandmothers, aunties, granddaughters, mothers, nieces, daughters and other relatives work together.
Sometimes men also join them. Although, a more “masculine” activity, of course, is cooking palenka, not jam. To prepare jam, you should traditionally use Hungarian plums. But in reality, any plum from which the pits can be easily removed is used. Plums collected in all available containers
first they “puff” them, that is, free them from the seeds. Then they put the clean plums in huge bograci (cauldrons in which Hungarian goulash and Hungarian fish soup are cooked) and other thick-walled containers.

Cook over a live fire, over wood, stir - not very often at first, because the plum releases a large number of liquids.
But then, after a few hours, when the mass begins to thicken greatly, you can’t yawn, otherwise the jam will burn and its taste will be hopelessly spoiled. There are as many stirring devices as there are Transcarpathian families. Everyone invents something of their own, using the centuries-old experience of their ancestors
and your own ingenuity.
The process lasts a very long time - 14-16, or even more hours. Authentic, leisurely, with a pleasant conversation and a stamperlik (small glass) of palenki, time flies. When the most experienced woman decides that there is enough cooking, the process is stopped. The finished jam is cooled, and it becomes even thicker, with the consistency of “tar,” as my husband jokes.

The jam is packaged in jars, ceramic pots
or stored in wooden bowls in a cool place. When stored in a cool place, a protective crust forms on the surface of the plum jam and the inside does not spoil. All winter they prepare a variety of delicious things from the lekvar, and just with tea it is self-sufficient, and if you spread it on butter and brutally “dump” a fair amount of jam on top - death to your enemies, how delicious!

One day, I brought my Moscow friend, who was on “weight loss” cocktails, to visit our rural relatives, promising her participation in the entertaining process of brewing plum lekvar. Daria went with a clear conscience - after all, the promised delicacy did not even contain sugar, not to mention all sorts of harmful fats and cholesterol. Unhappy, she did not suspect that during the preparation of the jam they began to prepare “medicine bombs”, or simply funky
and Gombovites from last year's lekvar. Women don't have time to knead dough on them
— golden donuts and soft “gombovchiki” will be scattered instantly. My Dasha held out for exactly 10 minutes, and then, waving her hand, she ate everything - from steamed Gombovets to fried lard.

Well, authenticity and exoticism are, of course, good. But how to prepare the same plum jam in simple home conditions? This is exactly what I will tell you right now!

Plum jam for the winter. Recipe with step-by-step photos

Ingredients

To obtain 1 kg of jam:

• 5 kg plums (“Hungarian”, “Bystritskaya”).

How to cook

One little trick: on a sunny day, you can take the pan in which the plum jam is cooked out into the sun, having first tied it with gauze so that dust does not fall and insects do not climb. This way, between brews, the lekvar will additionally “evaporate” moisture during the day in the free sun. With current gas prices, this method is very relevant for us.

Most main ingredient For this jam, of course, plums, so they must be ripe, but preferably not wrinkled or crushed. Therefore, before you start cooking plum jam, carefully inspect your plums for bruises and the presence of worms and other living creatures. Just a couple of spoiled plums can ruin all the work involved in making this jam. We want to get a fragrant delicacy that will remind us of summer, and not throw everything in the trash. As a rule, I use Hungarian plum varieties for jam, but you can use any variety that you like.

You can also take any chocolate - milk or bitter - there is no fundamental difference. I took both. I haven't tried it with white. But I still like it better with dark chocolate with a cocoa content of 72%.

I thoroughly wash the plums for jam, remove the seeds and cut them into pieces of any size.
I don’t remove the skin, it boils down and completely dissolves in the plum mass.

Place the plums in a saucepan (preferably with a thick bottom), cover them with sugar and add spices.
Any spices are suitable: cinnamon, nutmeg, ground cloves, ginger or cardamom. You can use a stick rather than ground cinnamon - then simply remove it from the saucepan.

This amount of sugar is more than enough for me, but if you have a sweet tooth, you can safely double the amount of sugar. You can use brown sugar instead of white, it will turn out even tastier and more aromatic.

If the plums are not very juicy, then you can add water - about 0.5-1 cup (200 ml).

I put the saucepan on the fire and wait for my mixture to boil. Reduce the heat and leave to simmer for 20 minutes. Then I turn off the heat and leave for about an hour and a half so that the mass becomes thicker. You can, of course, boil it longer (about an hour, stirring constantly), but I prefer to turn it off and wait.
Now I turn the plums into puree using a blender.

I break the chocolate into pieces.

I return the saucepan to the heat, add the chocolate pieces and wait until they melt. This takes approximately 5-7 minutes.

From ripe and juicy plums get a lot of delicious desserts. A traditional delicacy beloved by many is plum jam - you can spread it on toast, put it in baked goods, or simply eat it as a snack with tea. Among the hundreds of existing recipes for this sweetness, we have selected some of the simplest and most interesting. You too can easily prepare aromatic plum jam in your kitchen using our step by step instructions with photos and videos.

Jam from pitted plums

Before you go experimenting in search of new ones original tastes, we recommend mastering the “timeless classics”.

Advice: As a rule, jams, preserves and preserves require a 1:1 ratio of fruits and sugar. But plums, especially those that are too ripe, are very sweet in themselves, and therefore the amount of sand can be reduced. But not by much, since it is a preservative, thanks to which the seams can be stored and not spoil for many years.

Ingredients

Servings: – +

• plum 1 kg
• sugar 1 kg
• water 100 ml

Per serving

Calories: 42 kcal

Proteins: 0.1 g

Carbohydrates: 10.4 g

40 min. Video recipe Print

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Advice: To understand that the plum jam is ready for rolling, drop it on a plate and tilt it - ideally it is quite thick and should not spread. If you cook the sweetness in a low container, you can check it in another way: just run a spoon along the bottom and see how quickly the “path” remaining after stirring closes. If it's slow, the jam is ready.

You can also make jam from yellow plums. These fruits are very sweet and juicy, but there is one problem: the pulp in them is quite difficult to separate from the stone. But this is real, and it is better to use special devices for such purposes.

There is another option: to initial stage add more water and cook the whole plums longer. After this, rub them through a sieve, and all the bones will remain in it, as well as the skins. As a result, you will receive not only a tasty, but also a beautiful amber-colored delicacy.

Plum jam with cocoa

Do you want to get a tastier and healthier homemade analogue of chocolate spread? We offer you a recipe for plum jam with cocoa. It’s no more difficult to prepare than the classic one, but the taste is radically different. Here's the step-by-step recipe.

Cooking time: 40 minutes

Number of servings: 90

• proteins - 0.2 g;
• fats - 0.1 g;
• carbohydrates - 9.8 g;
• calorie content - 41 kcal.

Ingredients

• plums - 1 kg;
• sugar - 800 g;
• cocoa powder - 50 g.

Cooking process

1. Wash the plums, remove the seeds and cut them into small slices. It will be easy to remove the seeds from blue ripe fruits using your hands. If the fruit is red or yellow (“white”), use special cleaning tools.
2. Puree the plum using a meat grinder or blender.
3. Add granulated sugar to the ground mixture, mix well and put on fire.
4. When the mixture boils, add cocoa. It’s more convenient to do this this way: pour cocoa powder into a fine strainer and shake, holding it over a container with plum mass. Stir continuously while doing this. This way you will avoid lumps, and the cocoa will be evenly distributed throughout the mass.
5. Cook the jam until it thickens. It may take different quantities time depending on the variety and juiciness of the plum.
6. As soon as you remove the dessert from the stove, place it in sterilized jars and seal the lids using a key. Turn them upside down and wrap them up. Leave it for a day, and then put it in the basement for storage.

Advice: Many housewives include butter in their chocolate jam. You need to add it to the volume of ingredients indicated in this recipe, in the amount of 70 g. Be sure to choose oil good quality and fat content of at least 82%. You need to add it 10 minutes before the end of cooking. Thanks to butter, the jam acquires a more delicate taste and consistency, and it also becomes richer and more nutritious.

Five minutes: preparing plum jam quickly, tasty and simple

This is a “lazy” way of preparing delicious jams, jams and marmalades, which saves housewives a lot of time. And the product turns out to be appetizing, healthy and fragrant.

Cooking time: 40 minutes

Number of servings: 100

Energy value of the product

• proteins - 0.1 g;
• fats - 0 g;
• carbohydrates - 10.9 g;
• calorie content - 44 kcal.

Ingredients

• plums - 1 kg;
• sugar - 1 kg.

Cooking process

1. Wash the plum, separate the pulp from the seeds.
2. Cut the fruits into small pieces, add granulated sugar, mix and leave for several hours to release the juice.
3. Place the container with plums on low heat and wait until it boils. After this, cook the mixture for 5 minutes and remove from the stove.
4. Let the future jam cool, and then grind it into a homogeneous mass. If you are preparing dessert in large quantities, it is better to do it with an immersion blender right in the same container where it was cooked.
5. Place the resulting puree on the stove again, bring to a boil, keep on low heat for 5-10 minutes, stirring, and remove from the stove.
6. Pour into sterile containers and roll up or screw on the lids tightly. Place the pieces upside down, wrap them in a warm blanket and let them cool. After this, transfer it to a cellar or pantry for storage.

Advice: If it seems to you that the jam has turned out to be runny, then instead of further boiling for a long time, you can put gelatin or agar-agar into it. 40 g or 25 g per kilogram of fruit, respectively. The gelling agent must be added after the puree has been removed from the stove, because if it is overcooked, it loses its thickening properties.

You can significantly save time and not be tied to the stove for a long time when preparing pitted plum jam if you make it in a slow cooker. The preliminary steps and ingredients are the same. Only first you need to cook the plums with water and sugar for 15 minutes in the “Baking” mode, then puree them with a blender and set the “Stewing” program for another hour.

Plum jam for the winter is not only very delicious dessert, but also universal. For example, prepared according to classic recipe, it can be a good filling for baked goods, and “chocolate” is ideal for breakfast sandwiches. And most importantly, a product prepared at home is always useful qualities out of competition.

Prepare and enjoy natural desserts made in your own kitchen! Bon appetit!

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Homemade plum jam for breakfast and for pies is delicious. Tasty bread with butter and plum jam - a great yummy for breakfast. That's what we'll cook today.

But first, let’s figure out how proper plum jam differs from thick jam or jam. Starch or gelatin is never used to make homemade jam. If I see that novice housewives are trying to mix these “factory” thickeners into the plum, I stop them. What kind of starch is there when plums are so rich in pectin - a “glue” of natural origin? Unlike preserves and jam, jam is cooked using plum puree. So, in more detail.

To prepare jam from plums for the winter, take soft, not rotten, but very ripe fruits. More sugar.

The skin is removed from the plum and the pit is removed. I don’t know, maybe someone makes plum jam with skins, but for myself I chose a simpler, tastier and more reliable method.

Plum pulp is mashed into puree. A potato masher will help us. I believe that there is no need to grind plums without skin through a sieve. You can turn ripe plums into puree with a spoon.

Plum puree is covered with sugar until completely covered.

Stir and place on the stove until the sugar is completely dissolved. After boiling, the fire is reduced.

Plum jam is cooked for 1.5 to 2 hours, stirring every 10 minutes, or even more often. The main thing is not to let the jam burn. It is more convenient to use the standard method of cooking berries and fruits - in an enamel basin.

Anyone who wants to make plum jam for the winter should choose small glass jars. Containers with lids must be sterile.

The plum jam is ready! Look how transparent and uniform it turned out.

When warm, it has a semi-liquid base. When it cools down, it turns into a real thick jam for sandwiches and homemade pies. Plum jam for the winter is perfect filling for gingerbreads, pastries and cakes.