TOP 7 recipes for making apple-plum jam for the winter
In fact, jam is a sweet product obtained as a result of boiling fruit or berry puree. Often, from a mixture of two such mashed potatoes, an assorted jam is formed, which has a pleasant, sweet and sour taste. Delicious apple-plum jam looks like a dark brown, homogeneous mass, where the amount of sugar is 60 percent. If the sugar is more than the prescribed amount, citric acid or apple cider vinegar is added to the mass.
The subtleties of cooking apple-plum jam for the winter
The jam will turn out to be rich and aromatic if you strictly follow the recipe. In order not to be mistaken with grams, the fruit is weighed after removing the seeds and skins. If you don't add water, increase the cooking time, the dish will turn out thick and sweet, and will keep more vitamins intact.
Many people prefer to pre-grind fruits (berries) in a blender, pass through a meat grinder, which leads to an increase in the cooking time. It is better to first chop the fruit finely, boil, and then pass through a sieve. The amount of sugar depends on the sweetness of the foods used.
Requirements for the main ingredients
Plums and apples are selected ripe or slightly unripe. If the fruit is only slightly wrinkled, nothing bad will happen. This will not affect the taste of the jam. Rotten and moldy fruits should not be used, otherwise the dish will quickly deteriorate as a result.
Attention! In overripe fruits, the amount of pectin is reduced, this makes the dish watery.
Pits are removed from apples with a knife, and from plums they are removed by hand. It is advisable to wear gloves, as dark varieties of plums stain the skin of the hands.
How to properly prepare containers for the beginning of the process?
The jam does not require additional sterilization. It is enough to properly prepare the container, heat it in the oven, and then fill it. Glass jars are washed under running water using soda, salt, or laundry soap. Then put on a baking sheet and put in a cold oven.
They turn it on 120 degrees, wait until they heat up. This usually takes about twenty minutes. After carefully remove, pour the jam. Plastic covers are allowed.
How to make plum and apple jam at home?
Apples contain many pectins that bind foods together. If you cook jam from apples alone, the taste of the dish will turn out bland. It will be very inferior to the same product consisting of mixed fruit purees.The coloring matter under the skin of the plum gives the dish a beautiful color, and the aroma depends on the type of ingredients selected.
Jam is usually cooked in a wide stainless steel or aluminum dish. First, put the fruit puree on medium heat, when it boils - on low. The cooking time should not exceed thirty minutes, otherwise the color of the dish will darken greatly, and more useful vitamins will be destroyed.
Classic recipe
A kilogram of apples and plums will need 1.2 kilograms of granulated sugar. Apples must be rinsed, pitted, put in a bowl, covered and boiled until soft. Remove from the stove, let cool, pass through a sieve.
Rinse the plums under water, remove the seeds, put in a bowl with a thick bottom, pour in a little water and boil for a few minutes. Allow to cool. Rub through a sieve. Combine both mashed potatoes, stir and put on medium heat, add sugar.
The readiness of the jam is determined as follows: a little mixture is dripped onto a glass surface and they see if it spreads or not. If it does not spread, after cooling it keeps its shape, then the jam is ready.
It is poured into glass jars, closed with a lid. Store in a cool place.
In the oven
Rinse the fruits, remove the seeds. Divide the plums in two and fold on a baking sheet. Do the same with apples. Turn on the oven 180 degrees, put a baking sheet with apples. As soon as they become soft, remove and allow to cool. Bake the plums at the same temperature and let cool.
Grind the baked fruit in a blender, place in a shallow, wide bowl and place over medium heat. As soon as the mass boils, reduce the heat, add granulated sugar. Boil until the fruits change color and the mass becomes thick. Do not forget to remove the foam.
The amount of ingredients is the same as in the classic recipe. Pour into jars and roll up with a machine or close with a nylon lid.
In a multicooker
You will need 600 grams of apples and plums per kilogram of sugar. Remove the skin from apples, remove seeds and chop finely. Remove stones from plums, cut and grind in a blender (meat grinder). Mix plum puree with apple slices, put on low heat and heat slightly. Pour in half of the prepared sugar.
Put the mixture in a slow cooker, put it on for 15 minutes, turning on the "start". After a while, add the rest of the sugar, put the device on the "stewing" mode. The jam is cooked for two hours and fifteen minutes. Pour hot into sterile jars, roll up and store in a cool place.
With pumpkin
700 grams of pumpkin are taken per kilogram of apples and plums. The pumpkin is peeled, cut into small pieces, placed in a container and boiled until soft. Prepared apples and plums are also added there. Bring the mixture to a boil, reduce heat and simmer for another five minutes.
When hot, grind everything with a blender, put on the stove, adding sugar. In the process of cooking, remove the foam. Bring to the required density, remove from heat and pour into prepared jars.
With garden pear
Take a kilogram of apples, pears and plums. Sugar is needed 1.2 kilograms, 50 grams of apple cider vinegar is also added. Fruits are washed, peeled (except for plums), cut and rolled in a meat grinder. Pour into a saucepan and boil for seven minutes over medium heat.
Hot, passed through a fine sieve, put back on the stove, while reducing the heat. As soon as the mixture is half as small, add sugar and vinegar. Cook for another 15 minutes, remove and pour into cans.
With orange
Orange gives extra flavor to the jam. According to the recipe, a little water and cinnamon are added to the mixture of apples, plums and orange. Take 500 grams of apples and plums, one orange, half a teaspoon of cinnamon, a glass of brown sugar and a glass of water.
Peel and chop the apples and plums, pour in a glass of water and put in the multicooker bowl for 20 minutes in the "baking" mode. Grate the zest of the orange and squeeze the juice. Once the fruit is cooked, add the orange zest and juice, sugar and cinnamon.
Grind everything in a blender. Turn on the multicooker for 60 minutes, periodically open the lid and stir the mixture. The jam is ready.
Thick jam
To make the jam thick, no water is used in the recipe, and they take a little more sugar (200 grams) than is needed in the recipe. The product itself is boiled until it is halved in volume. This will take 40 minutes.
Further storage of the finished product
Cooking and storing jam is actually not difficult. If, during preparation, all the subtleties of preparation are taken into account, then the finished product can be stored at plus twenty degrees.
Meanwhile, for general insurance, it is better to carefully cork jars of jam and put them in a cool cellar..
