Pitted plum jam for the winter

Pitted plum jam is not just one, but dozens of very tasty recipes for preparing it for the winter, many of which are so extraordinary that from the first try it is not possible to immediately determine what this miracle is made of. Moreover, there are quite a few varieties of plums, and they differ greatly not only in color, but also in taste, sweetness, hardness and aroma.

How to properly cook pitted plum jam

However, there are general principles for making plum jam that you should familiarize yourself with before choosing a specific recipe.

Preparing plums for cooking involves thoroughly rinsing the fruits and removing the seeds. To extract them, you can split the plums into halves. There is another way: take a small clean stick with the diameter of an unsharpened pencil and, passing it through the place where the stalk is attached, push the seed out from the other side. This technique may be useful for some of the recipes described below.

There are several secrets that help maintain the integrity of plum skins when making jam:

• Before cooking, the fruits are placed in a soda solution for several minutes, after which they are washed well under running water;
• Before cooking, the plum is blanched for 2 minutes in boiling water and immediately rinsed with cold water.

Which plum varieties to choose for jam?

Of course, seedless plum jam can be made from any variety.But if you want to make classic jam with whole, not boiled pieces of fruit in it, then it is better to choose varieties with dense pulp and well-separable stones, for example, Renklod or Hungarian varieties. Each variety has its own flavor, thanks to which the jam from this variety of plum will be either the most aromatic, or a very beautiful shade, or the most intense taste. For example, the Hungarian variety makes plum jam thick and rich, while the Renklod variety makes the product very tender and has a subtle aroma.

The degree of ripeness of plums also largely determines the taste and consistency of the finished jam. From slightly unripe fruits it is easier to make jam from whole pieces. Fully ripened and even overripe fruits are more suitable for jam, whose consistency resembles jam or jam.

It is recommended to discard without regret even slightly spoiled fruits or those that have been visited by representatives of the insect world. After all, even one such fruit can ruin the taste of the entire finished dish.

After all, it is freshly picked plums that contain the maximum amount of pectin, which helps to obtain ready-made jam, similar to confiture. With each day of storage, the amount of pectin in fruits decreases.

How much sugar is needed for plum jam?

Although according to the standard recipe for making plum jam, the amount of sugar is taken approximately equal in weight to the amount of prepared fruit, this norm can be easily changed in one direction or another. There are recipes in which no sugar is added at all.And in the so-called “raw” jam, the amount can be doubled so that the preparation does not sour.

If the variety of plum used for jam is already quite sweet, then the amount of sugar can be significantly reduced. This will make it possible to easily obtain a thicker and at the same time almost transparent syrup.

How long to cook plum jam

According to the classic recipe, cooking plum jam lasts several days with long infusions between the shortest heating processes of the plum mass.

On the other hand, there are recipes for quick preparation of plum jam - the so-called five-minute recipe, as well as “raw” jam. In general, their preparation usually takes no more than 30-40 minutes.

In general, classic cooking with long infusions of plum jam is not always required, but only when you need to get thick and tasty jam with minimal labor (but not time). There are also more simplified recipes for plum jam, in which you can complete the entire process within 1.5-2 hours.

A frequent cause of dispute among many experienced housewives when making plum jam is the question: to add water or not to add it? After all, many recipes advise dipping prepared plums into ready-made sugar syrup. In others, the fruits are only covered with sugar and later cooked only in their own juice. In fact, a lot depends on the juiciness of the type of plum that is used to make jam. If there is enough juice in the plums, then you don’t need to add water.But at the same time, the procedure of pre-infusion of fruits with sugar becomes mandatory, and they must be especially carefully monitored during the cooking process to prevent burning.

The easiest recipe for pitted plum jam

You will need the following components:

• 1000 g pitted plums;
• 1000 g granulated sugar;
• 110 ml water.

According to this recipe, plum jam is cooked in one go:

1. A syrup is prepared from sugar and water by slowly heating and mixing the two ingredients together.
2. Peeled fruits are mixed with syrup, brought to a boil over low heat and cooked for about 35-40 minutes.
3. Stir during this time only a few times and very carefully.
4. When hot, plum jam is placed in glass jars and closed for the winter.

Plum jam without sugar

To make jam according to this recipe, you don’t need anything other than the plums themselves:

1. The fruits are cut into two halves and the seeds are removed.
2. Place in a fireproof container and leave in this form for several hours.
3. After the plums give juice, place the container with them on low heat and, bringing to a boil, cook for 15 minutes.
4. Remove from heat and let them cool for about 8 hours.
5. Repeat the procedure at least three times.
6. If the plums turn out to be sour, you can add a little honey to the jam.
7. Pack the hot jam into jars and cover with plastic lids.
8. Store in a cool, dry place without light.

Quick plum jam without cooking

The most useful, undoubtedly, is plum jam prepared without cooking.Of course, calling it jam is not entirely correct, but such dishes have gained such popularity in recent years that they even have their own name - “raw” jam.

Even though the preparation requires storage in the refrigerator, more sugar must be added to it than to regular jam:

• 1 kg plums;
• 1.5-2 kg of granulated sugar.

This dish is very quick and easy to prepare:

1. Wash the fruits, remove the seeds and grind using a meat grinder or blender.
2. Add sugar to the crushed fruits in parts and mix well.
3. Let the fruit mixture sit for 20 minutes at room temperature and mix well again.
4. Sterilize small jars and spread the “raw” plum jam among them.
5. Cover with lids and store in the refrigerator.

Plum jam with cinnamon

Adding just one cinnamon to a recipe can completely change the taste and aroma of the usual plum jam:

• 1 kg plum;
• 1 kg granulated sugar;
• 1 teaspoon ground cinnamon.

The recipe itself calls for cooking in two stages:

1. The fruits are thoroughly washed, dried, divided into halves, seeds removed and sprinkled with sugar.
2. Set aside for 4-6 hours so that the plums have time to release their juice.
3. Then they are heated to a boil and boiled for 15 minutes, constantly removing the foam.
4. Set aside again for 12 hours, covering with a lid or gauze to protect from debris or insects.
5. Put it on the fire again, add cinnamon and cook after boiling for twice as long.
6. Stir very carefully to maintain the shape of the fruit.
7. When hot, distribute into glass jars and seal.

Five-minute jam from pitted plums

Five-minute jam, as the name suggests, is a quickly made jam. But not always.Sometimes five-minute jam is understood as a recipe for a preparation that is cooked in several stages, like traditional classic jam with long standing periods (up to 8-12 hours). But the boiling period itself is only five minutes.

But still, most often five-minute plums are prepared a little differently.

You will need:

• 1 kg plums, usually dark in color;
• 1 kg granulated sugar;
• 50-60 ml of water.

The cooking process itself, together with cooking, takes, of course, a little more than five minutes, but still not very long:

1. The plums are washed, sorted, pitted and cut into smaller pieces to speed up the process of soaking in syrup.
2. Pour water into the bottom of the pan, lay out the chopped fruits in layers, sprinkling with sugar.
3. Cooking begins over low heat, after boiling, reduce the heat further and maintain a boil for 5-6 minutes.
4. It is imperative to remove any foam that appears.
5. After 5 minutes have elapsed, the boiling plum jam is placed in sterile containers and screwed on with sterile lids.
6. It is advisable to keep the twisted jars of jam upside down under a blanket until they cool to provide additional sterilization to the product.

The resulting jam, although not thick, is very tasty.

White plum jam

The most famous white variety is the white honey plum. It is truly distinguished by its honey-like sweetness, but you will have to work hard to remove the seeds from the fruit.

You will need:

• 1 kg white plum;
• 800-1000 g sugar.

White plum jam is traditionally prepared in three stages:

1. Wash the fruits and, cutting each fruit in half, remove the pit using a knife.
2. Cover the fruits with sugar and leave overnight to soak in the released juice.
3. Place the plums filled with juice on heat and cook after boiling for no more than 5 minutes.
4. Cool the jam completely to room temperature again.
5. Repeat this procedure 3 times.
6. During heating and cooking, be sure to remove the foam from the jam.
7. While hot, you need to put the jam into jars and seal them.

Red plum jam

Red varieties of plums are very diverse in size, shape and consistency of the fruit, but the color of the jam is very beautiful. This jam is prepared according to exactly the same scheme as in the previous recipe.

Fragrant green plum jam

Green plums are not at all unripe fruits, as they might seem. A striking representative of such plums is the Green Renclod variety. They are very juicy, sweet and in terms of taste they can easily compete with the sweetest peaches and apricots, without being inferior to them at all.

Plum jam from green fruits is cooked according to the same traditional scheme in several stages as described above. At the last stage of cooking, you can add a few pieces of star anise to the dish - in this case, the preparation will acquire an incredible taste and aroma.

Black plum jam

It is from black plum varieties that the richest jam in taste and color is obtained. The most famous varieties are Vengerka, Prunes, and Tula blue.

The manufacturing process is identical in every way to making white plum jam.In addition, the stone, as a rule, separates from the pulp very well, which means that the jam has every chance of turning out beautiful with dense, well-preserved pieces.

Seedless yellow plum jam

Varieties of yellow plums are usually distinguished by juicy honey pulp with a hard-to-separate pit, so it is convenient to make jam-like jam from them - without pits and peels, with a uniform structure.

Prepared:

• 1 kg yellow plum;
• 500-800 g granulated sugar.

The recipe for jam from pitted yellow plums does not require long cooking, and the color of the finished delicacy will be very similar to honey:

1. The fruits are washed and the seeds and peels are removed.
2. The fruit pulp is transferred to a cooking container, sprinkled with sugar and left for a couple of hours.
3. After settling, the plums are mixed and placed on the stove, and brought to a boil over low heat.
4. Then cook for no more than 5-10 minutes, stirring slightly.
5. While still hot, the jam is immediately put into small jars and sealed.
6. Wrap until cool and store in a cellar or cool pantry.

Unripe plum jam

Often late varieties simply do not have time to fully ripen. In this case, you can try to make delicious jam from them, since it is better not to eat unripe plums in their raw form.

You will need:

• 400 g plums;
• 300 g water;
• 800 g granulated sugar.

For seedless jam, only varieties with well-separable seeds are suitable, otherwise cutting off the pulp from unripe plums is a labor-intensive and rather pointless task:

1. The fruits are sorted, washed and separated from the pulp by any means.
2. At the next stage, they are poured with cold water and brought to a boil over low heat.
3. After boiling, the fruit should float to the surface.
4. Let them cool completely and heat again until boiling.
5. Place the plum mixture in a colander and allow excess water to drain.
6. At the same time, cook syrup from half of the sugar and water prescribed according to the recipe, cool and pour it over the plums for at least 12 hours (you can do it for a day).
   
7. Drain the syrup, add the remaining amount of sugar, boil, and cool.
8. Pour it over the plums again and leave for at least 12 hours.
9. For the third time, put the syrup with the plums on the fire, boil after boiling for several minutes and remove from the heat, stir.
10. Heat again to a boil and cook for about 30-40 minutes over low heat until tender and the syrup is covered with a thin film.

Plum jam slices

In order for the slices in plum jam to keep their shape well, it is necessary to select a variety with dense pulp for this preparation. They should not be overripe or soft.

Prepare:

• 1 kg of strong plums;
• 100 g water;
• 1 kg granulated sugar.

Hungarian plums are best suited for cooking:

1. The fruits are carefully selected, the soft ones are put aside (they can be used for another preparation).
2. The pit is removed and the plums are cut into quarters.
3. Water is poured into the bottom of the pan, then plums are placed in layers and sprinkled with sugar.
4. The pan with the preparation is set aside for a couple of hours.
   
5. This time can be devoted to washing and sterilizing jars and lids.
6. Then put the jam on low heat so as not to stir it again, and cook after boiling for about 40 minutes.
7. The readiness of the jam is checked traditionally - you need to place a drop of the finished delicacy on a cold saucer, it must retain its shape.

Delicious halved plum jam

Plum jam according to this recipe will surprise you not only with whole, well-preserved fruit halves, but also with an attractive citrus aroma.

You will need:

• 960 g plums;
• 190 ml water for jam;
• 960 g granulated sugar;
• 5 g soda;
• 1 liter of water for solution;
• 20 g orange zest.

Another technique that can be used to preserve the shape of plum pieces in jam is soaking in a soda solution:

1. Dissolve soda in water, place washed and selected fruits in the solution for 2-3 minutes.
2. Thoroughly wash off the soda solution from the surface of the fruit.
3. Split the plum into halves and remove the pits.
4. Prepare sugar syrup and bring it to a boil.
5. The halves are poured into the hot syrup and left to steep for about 10 hours.
6. Heat the jam to a boil and cook for no more than 5 minutes, being careful not to stir the fruit, but only skimming off the foam.
7. Set aside again until completely cooled.
   
8. At the last stage, thin skin is removed from an orange or lemon, scalded with boiling water, and cut into thin strips.
9. Add the zest to the plums and cook after boiling for 15-17 minutes.
10. When foam appears, be sure to remove it.
11. Distribute the not yet cooled jam into sterile jars and seal.

Plum jam for the winter with vanilla

Vanillin can be added to plum jam prepared according to any of the recipes described above. Usually it is added 5-10 minutes before the end of cooking. For 1 kg of plums, one pinch of vanillin is enough.

Thick plum jam

Many people prefer thick jam. To achieve this effect, it is necessary to cook in several stages, slightly reduce the amount of sugar and add citric acid to the syrup. Naturally, the plum variety chosen for this recipe must be sweet.

You will need:

• 2 kg pitted plums;
• 1 kg granulated sugar;
• ½ teaspoon citric acid (1 tablespoon lemon juice).

The cooking method is quite traditional:

1. The fruits are separated from the seeds, sprinkled with sugar and left overnight.
   
   
   Advice! It is not recommended to cover with a lid to allow the fruit to breathe. You can cover it with gauze to protect it from dust and insects.
2. In the morning, put on low heat and stir very carefully, waiting until the sugar is completely dissolved. They don’t stir the jam anymore, they just skim off the foam.
3. After boiling for three minutes, turn off the heat and cool completely.
4. Repeat the process three times.
5. At the last pass, add citric acid, remove the foam for the last time and boil for another 5 minutes.
6. Distribute hot jam into jars and seal.

Plum jam with gelatin

There is an even more reliable way to make thick plum jam - use gelatin.

You will need:

• 1 kg of dense plums without seeds;
• 500 g granulated sugar;
• 30 g gelatin.

The process of making plum jam is very simple:

1. The fruits, as usual, are washed and pitted.
2. Sugar is thoroughly mixed with gelatin.
3. Place the plums and a mixture of sugar and gelatin in an enamel pan, shake lightly, and leave overnight to release the juice.
4. In the morning, shake again and put on low heat.
5. Bring the plums to a boil and immediately roll them into sterile jars.
6. Allow to cool upside down and wrapped under a blanket.

Plum jam: recipe with spices

If you add various spices to plum jam (anise, cloves, cinnamon, black allspice, ginger, and others), you can end up with an incomparable delicacy with a delicate oriental taste and aroma.The amount of spices added should be minimal - a few grams per 1 kg of fruit.

For example, you can use the following recipe:

• 3 kg pitted plums;
• 2.5 kg granulated sugar;
• 3 g cinnamon;
• 1 g cardamom.

The process of making jam itself is traditional - you can choose any technology from those described above.

Plum and apple jam

Apples and plums go very well in jam.

You will need:

• 1000 g pitted plums;
• 600 g apples;
• 1200 g granulated sugar.

Manufacturing:

1. Cut the apples into small slices, add half the amount of sugar prescribed in the recipe and 100 g of water and boil over low heat for 20 minutes.
2. The plums are pitted and covered with the remaining sugar, set aside overnight to soak in the juice.
3. In the morning, combine apples and plums, bring to a boil and cook for about 10 minutes.
4. The fruit mixture is set aside again until it cools completely.
5. After which they are heated for the last time, boiled for 10-12 minutes and placed in jars.

Plum and apricot jam

If you make jam in the traditional way, described in detail in the recipe for white plums, from a mixture of plums and apricots, it will be difficult to even understand what it is made of.

Usually they take:

• 1 kg plums;
• 1 kg of apricots;
• 1.5 kg granulated sugar.

The taste and aroma of such a preparation will be incomparable.

Plum jam with lemon

Citrus fruits go well with many fruits, and lemon also helps keep the shape of fruit pieces in jam.

You will need:

• 960 g pitted sweet plums;
• 1 lemon;
• 960 g granulated sugar;
• 3 g cinnamon.

The technology for making jam according to this recipe consists of traditional three stages. The lemon is doused with boiling water and grated together with the peel. It is only important to remove all the seeds - they can taste bitter.Grated lemon along with cinnamon is added to the plum jam at the last stage of cooking.

Delicate plum jam with peaches

Peaches and plums complement each other perfectly in a jam that tastes fabulous.

You can take fruits in the same proportion, and use half as many peaches as plums. Granulated sugar is added in the same amount by weight as the mass of pitted plums used.

Otherwise, the process of making jam is traditional.

Currant and plum jam

For this jam, you can only use early varieties of plums or currants from the freezer, since these fruits and berries do not often intersect with each other.

You will need:

• 1.5 kg pitted plums;
• 1 kg of red currants;
• 2 kg granulated sugar.

The easiest way to make such a tasty treat is:

1. The plums are washed and pitted.
2. The currants are sorted, all branches and leaves are removed and thoroughly washed under running water.
3. Berries and fruits are mixed in one container, crushed with a blender and covered with sugar.
4. Leave for an hour or two to soak.
5. Then, over low heat, heat the fruit and berry mass to a boil and cook for 10-15 minutes, skimming off the foam and stirring.
6. Place in small jars and seal for the winter.

Pitted plum jam with oranges

Oranges can be added to plum jam in any quality: both in the form of juice and in the form of zest. But it is most optimal to use a whole orange with the peel, but without the seeds. Like all citrus fruits, the seeds can add bitterness to the finished jam.

You will need:

• 1 orange;
• 1 kg plums;
• 1 kg granulated sugar;
• 100 ml water.

Preparing this dish is very simple:

1. Prepare sugar syrup and boil.
2. The orange is cut into thin slices and removed from each seed.
3. Sliced ​​orange is placed in syrup, boiled for 5 minutes and cooled.
4. The plums are pitted, mixed with syrup and left for a couple of hours, during which time the jars can be washed and sterilized.
5. Next, boil the jam for about 30-40 minutes until ready (a drop of syrup holds its shape).

Plum and ginger jam

Ginger is one of those spices that not only goes perfectly with plums, but also adds a new, original shade to the finished jam.

You can use any recipe you like for cooking. Ginger can be added either in the form of dry powder or fresh, grated on a fine grater. For 1 kg of plums you need to add a pinch of ginger powder or 10 g of fresh ginger root.

The spice is added immediately, at the very beginning of preparing the jam.

Recipe for pitted plum jam with apples and oranges

If a large harvest of apples and plums is expected this season, then it’s difficult to come up with anything tastier than this recipe. Adding orange will help give the jam a particularly unusual taste and aroma.

You will need:

• 5 kg plums;
• 4 kg apples;
• 1 kg of oranges;
• 4 kg granulated sugar.

The manufacturing technology is very similar to that used in the recipe for plum and apple jam. Oranges, chopped on a grater or meat grinder, with the seeds removed, are added to the jam at the last, third stage of preparation.

How to make plum jam with pear

But just adding a pear can make plum jam thicker and less sour.

You will need:

• 500 g plums;
• 500 g pear;
• 800 g granulated sugar;
• 200 ml water.

The procedure for making plum jam with pear is similar to apple jam.

Plum jam with walnuts

Many people know the recipe for royal gooseberry jam, when the berries are freed from pulp before cooking and filled with nuts: walnuts or almonds.

In exactly the same way, you can prepare real “royal” plum jam with walnuts.

You will need:

• 1.3 kg of unpeeled plums;
• 1 kg sugar;
• 500 ml water;
• about 200 g of shelled walnuts.

The process of making jam according to this recipe cannot be called easy, but the result is worth the effort:

1. The plums are sorted, removing damaged and unsightly ones.
2. Walnuts are divided into quarters.
3. A seed is removed from each fruit using a stick or an unsharpened pencil.
4. Sugar is mixed with water and syrup is boiled.
5. Peeled fruits are placed in it, boiled for 5 minutes and left to cool.
6. The procedure is repeated three times.
7. At the last stage, the syrup is poured into a separate container, and a quarter of a walnut is placed in each plum.
8. The syrup needs to be heated to a boil again.
9. Place plums stuffed with nuts in sterile jars, pour boiling syrup over them and seal with sterile lids.

Plum and almond jam

In a similar way, “royal” plum jam with almond nuts is prepared, filling each fruit with a whole nut. The only difference is that the fruits can be filled with nuts after the second stage of cooking and the plums can be cooked for the last time together with the almonds.

Plum jam with nuts and cognac

A delicious, although not at all childish, dish is plum jam with the addition of a variety of alcoholic drinks. A delicacy prepared according to this recipe can decorate any celebration.

You will need:

• 1 kg pitted plums;
• 700 g granulated sugar;
• 3 tbsp. spoons of cognac;
• 1 teaspoon cinnamon;
• 100 g of any nuts (walnuts, hazelnuts or almonds).

Preparation:

1. The fruits are washed, cut into two halves, and the seeds are removed.
2. Then they are sprinkled with sugar and left for an hour.
3. Mix well and let the container heat up.
4. After boiling, cook until foam stops forming, which is skimmed off all the time.
5. The nuts are ground on a coarse grater.
6. Add cinnamon and nuts to the plums.
7. Cook for about 10 more minutes.
8. Add cognac, mix and distribute into sterile jars.

Plum, lemon and ginger jam

This recipe will not leave indifferent those who like to take care of their health. After all, ginger in combination with lemon is a powerful antiviral agent during exacerbation of colds, and in combination with plum it is a tasty medicine.

You will need:

• 2 kg plums;
• 1 lemon;
• 30 g fresh ginger root;
• 800 g sugar;
• 3 glasses of water;
• 15 g pectin.

For jam according to this recipe, it is advisable to choose the juiciest and at the same time strong fruits:

1. The fruits are washed, peeled and pitted and cut into pieces.
   
   Advice! To easily remove the skin from the fruits, you need to make two small cuts on each and dip them in boiling water for 30 seconds.
2. Ginger is grated on a fine grater.
3. Pectin is mixed with sugar and the fruit is covered with this mixture.
4. Add water, bring the fruit to a boil and add ginger.
5. The jam is stirred and heated over low heat until it thickens.
6. After which they are immediately placed into sterile jars.

Recipe for plum jam with mint

Plum is such a versatile fruit that even herbs go well with it.

Required:

• 2.5 kg plums;
• 1 kg granulated sugar;
• 1 tbsp. spoon of vinegar;
• a few sprigs of mint.

Manufacturing:

1. The fruits, as usual, are pitted and covered with sugar, left overnight.
2. In the morning, set to cook over moderate heat, after boiling, add vinegar, and after another half hour add finely chopped mint leaves.
3. After about twenty minutes you can take a sample from the jam. If the drop thickens on the saucer, then it is ready.

Georgian plum jam

Georgia is known to be famous for its variety of spices, herbs and nuts. Therefore, Georgian plum jam can be called a true delicacy.

You will need:

• 1100 g pitted plums;
• 500 g granulated sugar;
• 85 g peeled walnuts;
• several sprigs of lemon balm or lemon monarda;
• 5 g grated ginger;
• 5 g ground cinnamon;
• 900 ml water.

Preparation of plum jam is quite traditional:

1. The fruits are pitted, covered with sugar and left to infuse for about an hour.
2. Pour in water, heat to a boil over low heat and collect the foam.
3. Add cinnamon and ginger and simmer for half an hour.
4. Walnuts are dried in the oven, grated and added to the jam.
5. Finely chopped herbs are added 10 minutes before readiness.
6. Place in sterile and dry jars and seal for the winter.

Simple plum jam in a slow cooker

A slow cooker will reduce the amount of effort and time to a minimum.

Necessary:

• 500 g pitted plums;
• 500 g granulated sugar.

Preparation:

1. Mix fruits and sugar in a multicooker bowl and let stand for 15-18 minutes.
2. Turn on the “Extinguishing” mode for 40 minutes and close the lid.
3. After 20 minutes, you can open the lid slightly and stir the jam.
4. When the signal rings, distribute the product into sterile jars and seal.

How to cook plum jam with cinnamon and oranges in a slow cooker

There are no fundamental differences from the previous recipe. For 1 kg of fruit add 1 orange and a pinch of cinnamon.

The orange is crushed in any convenient way along with the skin, and the seeds are removed from it. They are added along with cinnamon approximately halfway through the jam making process.

Plum jam in the oven

The oven can also make the housewife’s work somewhat easier. It is enough just to sprinkle the prepared fruits with sugar according to any recipe and place them in a deep baking tray, preheating the oven to 200°C.

After 30 minutes, plum jam can be considered ready - it is poured into jars and screwed.

Rules for storing plum jam

It is advisable to store plum jam in a cool, dry place away from light, especially direct sunlight. The ideal place would be a cellar or pantry without windows.

It is stored in such conditions for up to three years.

Conclusion

In general, seedless plum jam is not that difficult to prepare, although this process can take up to several days. But a wide variety of different additives makes it possible to experiment almost indefinitely.

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