Recipes for plum jam with pits

Plum jam with pits is the easiest and best way to preserve healthy fruit for the winter. The traditional recipe is based on boiling fruits covered with sugar. The finished plum jam is rolled into jars. Due to the presence of seeds, the shelf life of the sweet is limited, but until next summer you can safely enjoy it.

How to make plum jam with pits

Cooking plum jam without removing the core is the easiest way. It is enough just to prepare the fruits correctly. Plums of any variety can be used for jam. You just need to take into account that if the pulp is watery, the whole fruit will not be preserved after cooking. To get whole fruits in plum jam, use plums of late-ripening durum varieties. Mirabelle, Hungarian, Cherry plum, Renklod are excellent.

Preparation begins with sorting the plums. Fruits are selected that are ripe, but not overripe. All stalks are removed. Cracked, scabbed, 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 the plums with cold water, pour them into a colander and dip them in hot water heated to a temperature of 80 for 5 minutes.^OC. Blanch small fruits for no more than 3 minutes.

Regardless of what jam recipe is used, the plums after heat treatment are pierced with a fork. You can make small cuts. Through the holes made, the pulp is better saturated with syrup, and the skin does not crack.

Any jam recipe involves its subsequent preservation. Plums that have not been cored cannot be stored for long. You need to make enough jam so that you can eat it before the next season. It is optimal to preserve the product in small glass jars. It is better to use an aluminum bowl to cook plum jam. In such dishes it is impossible for the sweets to burn. During cooking, you should have a saucer at hand for skimming. It is better to 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 to obtain a richer taste;
• The amount of sugar does not have to be added according to the recipe, but sprinkled according to your taste;
• the more sour the plum, the more sugar you need to add;
• When making jam 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.

Classic recipe for plum jam with pits

For a novice housewife, the classic recipe for plum jam with seeds is considered the best option.The preparation of sweets takes place with simple ingredients and without complicated steps. According to the classic recipe, the jam can be canned, used for baking pies, or simply eaten.

To preserve 2 0.5 liter 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, proceed to the main action - making jam. According to the classic recipe, you need to do the following steps:

1. To obtain a good plum delicacy, the fruits are carefully sorted. Only whole plums without visible damage to the skin and having elastic pulp are left. Soft fruit will not work. During cooking, the seeds will separate from the pulp and the product will be spoiled.
2. Selected whole fruits are washed with clean water and left to drain in a colander. To remove any remaining moisture, pour the fruits onto a cloth and wipe with paper napkins.
3. The next step in the classic recipe is boiling the syrup. The process continues until the granulated sugar is completely dissolved. According to the indicated proportions, mix water and sugar and cook until tender.
4. The prepared syrup is poured over whole fruits. The bowl of sweets is left to cool in a cool place. Cannot be placed in the refrigerator. Rapid cooling will spoil the plum jam.
5. After cooling, the syrup with whole fruits is put on fire. To prevent burning, you can place a special fire diffuser under the bowl. Bring the jam to a boil, periodically skimming off the foam with a spoon, and immediately remove from the stove.
6. According to the recipe, after cooling, the product must be boiled two more times and cooled.
7. The third cooking ends with canning. At this time, sterilized lids and jars should be ready.When the sweet delicacy boils, immediately spoon it into jars and roll up the lids.

Keep the jam with the pit warm until it cools completely. The jars are turned upside down and covered with old clothes or a blanket. The cooled preserves are sent to the cellar.

The video talks about making jam:

Plum jam with pits for the winter

If you want to make a special jam from plums with pits, then you should like the five-minute recipe. The name comes from the quick preparation of the ingredients. These steps only take five minutes. Of course, then the whole fruit with the pit will be soaked in sweet syrup for a long time, but the housewife does not incur any labor costs.

For preparation you will need the following ingredients:

• fruits with pits – 0.8 kg;
• loose sugar – 0.6 kg;
• water – 150 ml.

To prepare a plum product, you need to go through the following steps:

1. To cook syrup, you need a pan with 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.
2. While the syrup is boiling, prepare the plums. The fruits are quickly washed under running water and the skin is pierced with a fork. These actions will also take no more than five minutes.
3. Place the prepared fruits in a bowl, pour boiling syrup over them, and leave to steep for 12 hours.
4. After the first infusion, the plum product is placed on the fire, brought to a boil, and the foam is skimmed off with a spoon. The procedure is repeated 4 times. The last boiling ends with preservation in jars.

The uniqueness of the recipe lies in the original plum product. The fruit turns out elastic, soaked in sugar. In a jar filled with thick syrup, the plum resembles marmalade.

Yellow plum jam with pits

You can prepare jam from yellow fruits with seeds using the same recipes that were used for blue fruits. In order not to repeat ourselves, let's look at plum jam with pits according to a lazy recipe.

Ingredients you will need:

• yellow fruits – 1 kg;
• loose sugar – 1 kg;
• water – 250 ml.

The recipe for making plum delicacy consists of the following steps:

1. Whole yellow plums are washed with clean water and the skin is pierced with a fork. Remove the stalks. There is no need to dry fruits after washing.
2. According to the indicated proportions, take water with sugar and cook the syrup.
3. When the grains of sugar are completely dissolved, pour the plums into the syrup. Continue boiling for about 15 minutes.
4. The plum product is allowed to cool. The boiling procedure is repeated 2 times. The last cooking ends with preservation.

Yellow plums will be very tasty. The disadvantage of the recipe is the violation of the integrity of the fruit. The skin of the fruit often separates from boiling.

Shelf life of plum jam with pits

Any jam, if properly sealed with lids, can be stored for up to three years. However, the recipes discussed include the use of whole fruits with seeds. This plum product is stored for no more than 8 months. Simply put, the canned food must be eaten before the new harvest. From long-term storage, the seeds accumulate hydrocyanic acid. The harmful substance can be neutralized by repeated boiling. However, first you will have to remove the core from the pulp, and it is difficult to do such actions with candied fruit.

Conclusion

Plum jam with pits prepared according to any of the recipes can be improved. During cooking, housewives add other berries and fruits, grate orange and lemon zest, and add mint.

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