Plum jam from yellow plums recipe. Jam or plum jam. Recipes. Storing plum jam

First of all, you should start preparing the plums. They are sorted to see if they are no longer suitable for cooking and washed thoroughly under running water. It is imperative to get rid of spoiled fruits. If several missing fruits end up in the saucepan, the jam will most likely turn out completely tasteless. This means that the hostess wasted so much time trying to prepare something special for her loved ones.

In addition, you will need to pit the plums. Then the fruits are transferred to a saucepan in which the jam will be cooked.

1. Place the saucepan with plums on the fire, adding water.
2. Cook the plums over low heat for an hour.
3. Then add sugar and leave it on the fire again.

Determining the degree of preparation of jam is quite simple. If it has acquired a thick consistency and has visually boiled down, it can be removed from the stove. If the jam is one third less than it was originally, it’s time to seal it in jars. Alternatively, you can simply transfer the jam into a suitable container and cover with regular lids.

Jam without skin

This recipe for making jam is more painstaking than the previous one. During the cooking process, you will have to get rid of not only the seeds, but also the skin. Removing it from the drain is not so easy. But knowing one little trick, it will be very easy to cope with such work and quickly prepare one.

To prepare, you will need a kilogram of plums and a kilogram of granulated sugar. To remove the skins from the fruits, you need to pour boiling water over them and do it yourself. Then the plums are cut in half and the pits are removed.

According to the recipe, namely a simple recipe for plum jam without skins for the winter, you must then follow the following cooking steps:

1. Pass the plums through a meat grinder.
2. Mix the resulting mass with granulated sugar.
3. Place the fruit-sugar mixture on the fire.
4. After the mass boils, cook it over the fire for at least another hour.
5. Periodically you will need to remove the foam.

The readiness of jam is quite easy to determine. To do this, you need to drop a small drop onto a plate. If the mass has not spread, then you can safely remove it from the heat and pour it into jars. Fragrant and bright plum jam is ready for the winter. All that remains is to bake the pancakes and you can safely serve them.

Plum “five-minute”

To please your household with such a tasty and satisfying jam, you will need to take a kilogram of plums and eight hundred grams of sugar. The plums are thoroughly washed under running water, cut in half and the pit removed. Then pass the fruit through a meat grinder or food processor.

Adhering to the recipe, namely a simple five-minute recipe for thick plum jam for the winter, you need to:

1. Transfer the plum mixture into a container suitable for cooking.
2. Then add the required amount of sugar and leave in this position for about an hour.
During this time, the sugar should be completely absorbed.
3. After an hour, the plum mass is put on fire and boiled for fifteen minutes.
4. Remove the jam from the stove and allow to cool.
5. After a while, put it on the stove again and bring to a boil.
6. Cooking time – twenty minutes.
7. Then the action is repeated completely, only for the third time you will need to simmer the jam on the stove for thirty minutes.

During this time, the mass should decrease in size by half or at least by a third. The finished jam is poured into a previously prepared container (not forgetting to sterilize it) and sealed. Store jars in the pantry or refrigerator. It is advisable to attach a sticker to each jar with the date the jam was made. Thanks to this, the hostess will always be one hundred percent sure that the canned food served to the guests has not expired. Can be prepared for the winter.

Homemade secrets for making apple and plum jam

On a cold winter evening, pancakes with jam and hot tea will be devoured by the household with a bang. In order to have everything you need for home gatherings on hand, you should now take care of some of its components, for example, jam.

There are only two ingredients needed to make jam. This is a kilogram of fruit puree and a kilogram of granulated sugar.

1. It is necessary to peel the apples, cut out the middle and cut them into arbitrary sizes, for example, into cubes, so that the apples boil better.

2. Then the fruit is transferred to a large saucepan, filled with water and simmered over the fire after boiling for about half an hour. During this time, the apples should be well boiled.

3. Add plums to the apples (they must also be thoroughly washed and pitted first, if desired).

4. Boil the fruit mixture until fully cooked.

5. At the end of cooking, you should get a dense mass that at first glance resembles jelly.

6. The boiled fruits are rubbed through a sieve. As a result, the mass will decrease by approximately 30% of the previous volume, in some cases by 50%.

7. Place the finished puree back in the saucepan on the stove and cook after boiling for another sixty to one hundred and twenty minutes. It is very important to stir the mixture thoroughly so that it does not burn. Otherwise, the jam will have a rancid, unpleasant taste. It's unlikely that anyone will want to eat it.

By preparing seedless plum jam for the winter, you will provide yourself with a wonderful dessert for tea or an ideal filling for pies. The delicacy is always aromatic, thick in texture and harmonious in taste, which, if desired, can be diversified using the proven ideas of experienced chefs.

How to cook plum jam for the winter?

Preparing seedless plum jam is simple and does not require any special culinary skills. A few simple recommendations to follow when implementing recipes will help you cook the delicacy correctly and tasty.

Preparation of plum jam begins with the preparation of the base product. High-quality fruits are selected, washed and dried.
Each berry is divided into halves by hand or using a knife and the pit is removed.
To obtain a uniform texture of the delicacy, the prepared plum mass can be first passed through a meat grinder or crushed in another convenient way.
The resulting puree or halves are supplemented with sugar and, if provided for in the recipe, other fruits and other additives, allowed to stand for a while, after which they are boiled for the time specified by the technology.
The finished pitted plum jam is sealed for the winter in sterile jars, which are turned upside down and insulated until completely cooled.

Homemade plum jam - a simple recipe

The simplest, time-tested and most affordable way to get the right texture is to prepare plum jam through a meat grinder. The use of ripe and aromatic fruits will provide the ideal taste of sweetness, which, thanks to the sourness contained in the fruits, will be balanced and harmonious.

Ingredients:

plums – 1.5 kg;
granulated sugar – 1.5 kg.

Preparation

Washed and dried plums remove seeds.
Twist the resulting plum base through a meat grinder.
Combine the resulting puree with sugar in an enamel container and mix.
After 15 minutes, place the vessel on the stove and cook the contents, stirring, for 45 minutes.
Roll pitted plum jam into sterilized jars for the winter and wrap it warmly until it cools completely.

Plum and apple jam for the winter

Apple-plum jam is no less tasty and rich. The proportions of the basic components can be changed at your discretion, obtaining a new, but always excellent result each time. It is also possible to vary the amount of sugar, selecting the ideal balance of acid and sweetness in the product.

Ingredients:

plums – 1 kg;
apples – 700 g;
granulated sugar – 800 g.

Preparation

The plums are washed and pitted.
Peel washed apples, cut them into slices, removing the core with seeds.
Mix the plum and apple mass and leave for an hour.
Place the fruity sweet mass on the stove and boil for 15 minutes, stirring.
Blend the contents of the container with an immersion blender, then boil for another 30 minutes.
Seal jam from pitted plums and apples for the winter with boiled lids in sterile jars and wrap them.

Yellow plum jam for the winter

A delicacy prepared according to the following recipe will delight you not only with its excellent taste and incredible aroma. In this case, yellow plums are used as the base component, which will allow you to enjoy the bright sunny color of the finished sweet. To reduce the cooking time by half without sacrificing the thickness of the workpiece, you can add a packet of gelling component for jam to the container.

Ingredients:

plums – 1 kg;
granulated sugar – 700 g.

Preparation

The pits are removed from the plums; if desired, the pulp is crushed and mixed with sugar.
Place the container on the stove and cook over moderate heat, stirring, for 1 hour.
Seal in sterile containers and wrap.

Pear-plum jam

Plum jam will have unique characteristics if you cook it with the addition of pears. The latter will give the delicacy a special aroma, new flavor notes, incomparable to anything else. If you want to taste fruit slices when eating sweets, you can leave plums and pears or one of the components in pieces without chopping them in a meat grinder.

Ingredients:

plums – 1 kg;
pears – 1 kg;
granulated sugar – 1.8 kg.

Preparation

The prepared pear and plum pulp is crushed using a meat grinder.
Mix the mixture with sugar and cook at a gentle simmer, stirring, for 45 minutes.
Roll the delicacy into jars and insulate until cool.

Chocolate plum jam

The implementation of bold culinary decisions in practice often leads to the emergence of new extraordinary recipes, which immediately become popular and have genuine success among a wide audience of consumers. One of these successful experiments was.

Ingredients:

plums – 1 kg;
cocoa – 3-5 tbsp. spoon;
granulated sugar – 1 kg.

Preparation

The seeds are removed from the plums, and the pulp is passed through a meat grinder.
Cocoa is mixed with sugar, then the mixture is poured into the plum mass and stirred.
Cook plum jam with cocoa for 45 minutes.
Pack the treat into sterile containers and seal.

Plum jam without sugar

Plum jam for the winter can be cooked without adding granulated sugar. Such a preparation will save money and is suitable for inclusion in the menu of diabetics. To realize the idea, it is important to use sweet varieties of plums, which must also be exceptionally ripe and soft. For storage at room conditions, filled jars must be sterilized for 15 minutes.

Ingredients:

plums – 2 kg;
water – 1.5 cups.

Preparation

Plums are pitted and filled with water.
Place the container on the stove and boil the contents, stirring, until the volume is reduced by half.
Place the jam in sterile jars, seal, wrap until cool, and then store in the cold.

How to cook plum jam for pies?

Not every prepared plum is suitable for baking. Liquid versions are not suitable for implementing such an idea, since they do not always hold their shape and simply spread. This recipe will help you stock up on the right textured base, which will be an ideal filling for pies.

Ingredients:

plums – 1 kg;
granulated sugar – 0.5-1 kg.

Preparation

The plums are pitted and placed in a saucepan with just a little water poured into the bottom.
Simmer the mixture with stirring for 30 minutes, then rub through a sieve.
Mix the resulting homogeneous puree with sugar and boil, stirring frequently, for 45 minutes.
Seal the thick plum jam into clean, dry, sterilized jars and insulate until it cools.

Plum jam in the oven

Plum jam is a recipe that can be made in the oven. This method of preparing sweetness eliminates the need for frequent stirring of the berry mass, which is effectively evaporated to the desired thickness. The finished delicacy takes on the taste of prunes and turns out incredibly tasty.

Ingredients:

plums – 1 kg;
water – 50 ml;
granulated sugar – 500-700 g.

Preparation

Select high-quality plum fruits, rinse them and allow them to dry.
Pour water into a suitable container and lay out pitted and finely chopped plums.
The bones are not thrown away, but placed in a white gauze or fabric bag.
Evaporate the plum mass at 150 degrees for 3 hours.
Add granulated sugar and a bag of seeds and cook the delicacy for another 1 hour, stirring occasionally.
The bag with the seeds is removed and thrown away, and the jam is sealed in sterilized dry jars.

Plum jam in a slow cooker

Cooked plum is tasty, thick and rich. In this case, you don’t have to worry that the delicacy will burn during the heat treatment process. The device ensures uniform heating of the plum mass without adding water, its high-quality boiling and acquisition of the desired texture.

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 plum jam is made for the winter, and remember - 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 amount of liquid.
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 small 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 crawl in. 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.

In Transcarpathian villages, cooking plum jam (lekvar) is a traditional event after the plum harvest. As a rule, the business is carried out by women, young and old, under the guidance of an experienced and most respected housewife. Huge vats, cauldrons and troughs are filled with the collected fruits, the seeds are collectively removed - first the plums are “puffed”, then they are placed over an open fire right in the courtyards.

This plum jam is boiled without sugar, for up to 16 hours in a row, sometimes for more than one day. A massive stirring mechanism is built over the cauldron with drains - the thickening mass must be constantly separated from the walls of the vessel. The dense “tar” that has lost moisture is packaged in ceramic pots, stored in bins, and dumplings, gambotz, pies and bagels with filling are baked all year round.

Total time: 4 days | Cooking time: 4 hours | Yield: approximately 300 ml

Ingredients

plums 1000 g
sugar 100 g optional

Preparation

Big photos Small photos

The first step is preparatory for any cooking of jam, marmalade and marmalade. We inspect each fruit and throw away any that are rotten or obviously spoiled. Hungarian usually keeps well, but one random specimen with mold will ruin the workpiece. We wash the calibrated plums in cold water, lightly dry them, tear them or cut them in half and remove the seeds. Fleshy and ripe fruits are easy to work with your hands (even without a knife). Place the plum halves in an enamel basin or container with a thick bottom - it is important that the jam does not burn during repeated and long cooking.

We put clean plums on the fire, do not add water and do not add sugar at this stage. Let me remind you that plum jam can be completely sugar-free, try the plums - if they are sweet, granulated sugar can be omitted. In any case, sugar is added only on the second day of cooking.

On the first day, plums release juice on their own. Maintain moderate heat and stir occasionally, not allowing the halves to stick to the bottom and walls. You will notice how the blue color changes to burgundy, and the flesh swells and the pieces gradually spread out.

Cook for an hour and a half (depending on the volume, I cooked my kilogram for an hour each time) over low heat, stir often and do not leave unattended for a long time. Soon there is no trace left of the halves, everything turns into puree. The thicker the consistency, the more difficult it is to turn the spoon. We remove sticky clots from the walls, scrape along the bottom - the mass loses moisture and gels quite quickly. The peel is independently separated from the pulp, boiled down each time, divided into small fragments, so that you can do without a blender, as is customary in Transcarpathian villages.

An hour after the first heat treatment, cover the plum puree without sugar with gauze - protect it from clogging and leave air access, keep it at room temperature for the next day.

On the second day, add sugar to the sour plum. For every kilogram of fruit take 100 g of granulated sugar. If your harvest is sweet, don't add sugar at all. We send the plums to cook again at moderate heat, stirring more and more often, as the mixture first becomes thinner due to the sugar, but then intensively evaporates and thickens. Boil for an hour and a half, set aside, add gauze and return to cooking the next/third day.

There are three or four such hour-long approaches with a daily “rest”, no less. After three days, the plum jam does not spread and is quite suitable for pie fillings. I cooked it four times (that is, for an hour for four days). The rich terracotta hue, dark inclusions of the skin, and pleasant sourness have been preserved.

To store for the winter, pack hot in sterile containers (glass, ceramic), seal with lids or simple parchment, tied with thread. The cooled jam is covered with a film on top, which creates an additional protective effect. If you turn the jar over, the jam will not move. We put it in the pantry, cellar or refrigerator.

We serve homemade plum jam based on the lekvar as a snack with tea, bake bagels, grated pies, chicken and Viennese cookies with it, and coat sponge cakes. Bon appetit!

Plum jam (method 1). Recipe

Required: 1 kg plums, 750 g sugar.

Preparation

Sort the plums, remove the stems, then wash in cold water. Next, cut them in half and remove the seeds. Blanch the prepared plums in boiling water or over steam until softened and then rub through a sieve. Boil the plum puree in an enamel basin for 10-15 minutes, then gradually add sugar. Boil the fruit mixture until completely cooked.

Place the boiling jam into dry, sterilized jars. Then cover the jars with boiled metal lids and seal tightly. There is no need to turn the jars over.

Plum jam (method 2). Recipe

Required: 2 kg plums.

Preparation

Ripe plums are used to make jam. They should be sorted, washed with cold water, cut into halves and the seeds removed. Place the prepared plums in an enamel bowl with a lid, put on the fire and bring to a boil. You need to stir the fruit mass all the time with a wooden spatula.

After the plum gives juice, remove the lid from the pan. Boil the fruit mass for an hour, then leave the half-ready jam for 8-10 hours, then put it back on the fire, bring to a boil and set aside again for several hours. Repeat all steps 2-3 more times.

Then rub the significantly boiled mass through a sieve.

Bring the plum puree to a boil again. It is considered ready if its mass has decreased by 3 times from the original one.

Leave the finished jam to stand for 1-2 days. After its surface has dried, it can be placed in dry, sterilized jars. Close the jars with boiled metal lids.

Plum and apple jam. Recipe

Required: 1 kg of plum and apple puree, 800 g of sugar.

Preparation

If you make jam from a mixture of plum and apple puree, it will turn out thicker. First you need to prepare the fruit. Sort them out, wash them, cut them into pieces, and remove the pits from the plums. Then cook until half cooked and rub through a sieve. After this, cook the fruit puree for 10-15 minutes and then add sugar.

After this, cook the jam with continuous stirring until completely cooked. Place the prepared hot jam into prepared jars and seal them tightly with boiled metal lids. Then place the jars upside down until they cool. As soon as the temperature of the jars reaches 40-50 °C, move them to the bottom, otherwise the thickened jam will stick to the lid.