Content
Plum seed jam is the easiest and best way to keep healthy fruit for the winter. The traditional recipe is based on boiling sugar-coated fruits. Ready plum jam is rolled up in jars. Due to the presence of seeds, the shelf life of the sweets is limited, but you can safely feast on it until next summer.
How to make pitted plum jam
Making plum jam without removing the core is the easiest way. It is enough just to properly prepare the fruits. Plums of any kind are used for jam. It is only necessary to take into account that if the pulp is watery, then the whole fruit will not be preserved after cooking. To make whole fruits in plum jam, late-ripening hard plums are used. Mirabelle, Hungarian, Alycha, Renklode are perfect.
Cooking starts with sorting the plums. Fruits are selected when ripe, but not overripe. The stalks are all removed. Cracked, scab-affected, rotten fruits are discarded. The next step is to blanch the plums. The skin of the fruit is covered with a white waxy coating. To remove it, after washing with cold water, plums are poured into a colander and dipped for 5 minutes in hot water heated to a temperature of 80aboutC. Small fruits blanch for no more than 3 minutes.
Regardless of which jam recipe is used, after heat treatment, prick plums with a fork. Small incisions can be made. Through the holes made, the pulp is better saturated with syrup, and the skin does not crack.
Any jam recipe implies its subsequent conservation. Plums that have not been cored cannot be stored for a long time. The jam should be cooked enough to be eaten until next season. It is best to preserve the product in small glass jars. It is best to use an aluminum bowl for cooking plum jam. Burning of sweets is excluded in such dishes. Keep a skimmed saucer close at hand during cooking. Stir the plum jam with a wooden spoon.
To make delicious plum jam, you can use the following tips:
- The recipe can be varied by adding other ingredients, for example, berries for a richer taste;
- the amount of sugar does not have to be thrown according to the recipe, but sprinkled to your taste;
- the sour the plum, the more sugar you need to add;
- when making jams from whole fruits, it is advisable to select fruits of the same size and maturity.
The readiness of the jam is judged by its consistency. The syrup becomes thick and the fruit looks like a piece of marmalade.
The classic recipe for pitted plum jam
For a novice housewife, the classic recipe for pitted plum jam is considered the best option. The sweetness is prepared with simple ingredients and no complicated steps. According to the classic recipe, the jam can be canned, used for baking pies, or just there.
To preserve 2 0.5L jars of plum jam, you will need the following ingredients:
- whole fruits - 1.5 kg;
- water - 400 ml;
- loose sugar - 1.5 kg.
After preparing all the ingredients, they begin the main action - cooking the jam.According to the classic recipe, you need to do the following steps:
- To get a good plum treat, the fruits are carefully sorted. Only whole plums are left without visible damage to the skin, having elastic flesh. Soft fruit will not work. During boiling, the bones will separate from the pulp and spoil the product.
- Selected whole fruits are washed with clean water, left to drain in a colander. To remove the remaining moisture, the fruits are poured onto a cloth and wiped with paper towels.
- The next step in the classic recipe is to boil the syrup. The process continues until the granulated sugar is completely dissolved. According to the indicated proportions, water and sugar are mixed, boiled until tender.
- Whole fruits are poured with the prepared syrup. The bowl with the sweetness is left to cool in a cool place. Do not put in the refrigerator. Sudden cooling will ruin the plum jam.
- After cooling, the syrup with whole fruits is put on fire. To prevent burning, a special fire diffuser can be placed under the bowl. The jam is brought to a boil, periodically skimming off the foam with a spoon, and immediately removed from the stove.
- According to the recipe, after cooling, the product must be boiled and cooled two more times.
- The third cooking ends with conservation. At this time, sterilized lids and jars should be ready. When the sweet treat boils, it is immediately laid out with a spoon in the jars and rolled up with lids.
Until it cools completely, the jam with a bone is warm. The jars are turned over with the lids down, covered with old clothes or a blanket. The cooled preservation is sent to the cellar.
The video tells about the preparation of jam:
Plum jam with stone for the winter
If you want to cook a special plum jam with seeds, then you should like the five-minute recipe. The name comes from the quick cooking of the ingredients. These actions take only five minutes. Of course, then the whole fruit with a bone will be soaked in sweet syrup for a long time, but the hostess does not bear any labor costs.
For cooking, you need the following ingredients:
- fruits with a stone - 0.8 kg;
- loose sugar - 0.6 kg;
- water - 150 ml.
To prepare a plum product, you need to go through the following steps:
- To boil the syrup, you need a saucepan that has thick walls and a double bottom. The specified amount of water and sugar is brought to a boil, which will take no more than five minutes.
- While the syrup is boiling, the plums are prepared. The fruits are quickly washed under running water, pierce the skin with a fork. These actions will also take no more than five minutes.
- Prepared fruits are placed in a bowl, poured with boiling syrup, left to infuse for 12 hours.
- After the first infusion, the plum product is put on fire, brought to a boil, and the foam is removed with a spoon. The procedure is repeated 4 times. The last boiling ends with conservation in jars.
The originality of the recipe lies in the original plum product. The fruit is firm and saturated with sugar. In a jar filled with thick syrup, the plum resembles a marmalade.
Yellow plum jam with seeds
You can make jam from yellow fruits with a stone according to the same recipes that were used for blue fruits. In order not to repeat ourselves, consider the lazy recipe for plum and stone jam.
Of the ingredients you will need:
- yellow fruits - 1 kg;
- loose sugar - 1 kg;
- water - 250 ml.
The recipe for making plum treats consists of the following steps:
- Whole yellow plums are washed with clean water, the skin is pierced with a fork. The stalks are removed. There is no need to dry the fruit after washing.
- According to the indicated proportions, take water with sugar and boil the syrup.
- When the sugar grains are completely dissolved, plums are poured into the syrup. Continue to boil for about 15 minutes.
- The plum product is allowed to cool. The boiling procedure is repeated 2 times. The last cooking ends with conservation.
Yellow plums are delicious. The disadvantage of the recipe is the violation of the integrity of the fruit.The skin of the fruit is often separated from boiling.
Shelf life of plum jam with seeds
Any jam with good clogging with lids can be stored for up to three years. However, the recipes reviewed use whole pitted fruits. Such a plum product can be stored for no more than 8 months. Simply put, the canned food must be eaten before the next harvest. From long-term storage, bones accumulate hydrocyanic acid. The harmful substance can be neutralized by repeated boiling. However, you first have to remove the core from the pulp, and it is difficult to do such actions with candied fruit.
Conclusion
Pitted plum jam made according to any of the recipes can be improved. During cooking, housewives add other berries and fruits, rub the zest of orange, lemon, add mint.
