Step-by-step recipe for amber plum jam with whole slices for the winter
Fragrant green, yellow and dark blue plums eliminate constipation, cleanse the intestines, improve blood formation, and restore sleep. Fresh fruits of the fruit tree are rich in organic acids, minerals, vitamin C, contain phylloquinone, which regulates blood coagulation. After heat treatment, some of the nutrients are retained. Plum jam with slices is a real delight, but so that the fruits do not lose their integrity, the bones easily lag behind, it is recommended to use Dubovki and Vengerka varieties for blanks.
General information about the treat
Plum jam is not only tasty, but also amber in color. In a clear and thick sugar syrup, the slices do not soften, they remain solid. It is not always possible to preserve the dessert prepared for the winter until that time, children like the excellent taste, conquering adults.
Plum jam with wedges is used as a filling for baking, served with tea. In addition to a beautiful amber color, a bright aroma, a delicacy:
- saturates the body with fructose;
- stimulates digestion;
- improves mood.
The iron contained in the fruit is required for anemia. Pectins prevent the accumulation of harmful substances.
Required ingredients for the recipe
In the absence of the Vengerka variety, you can take other plums - yellow and blue, in which the stone easily lags behind. In addition to sugar, you will need water to make the syrup. Often, women put vanilla in jam, pour cinnamon. Such ingredients improve the taste, add sophistication to the delicacy.
Product selection features
To prevent the fruits from boiling, the preparation for the winter does not turn into mashed potatoes, overripe fruits cannot be used.
Some housewives soak plums for several hours in a soda solution, rinse thoroughly with clean water, the fruits become harder and less boiled.
Container preparation
Fruit blanks for storage are closed in glass jars. In containers with a volume of 0.5 and 0.75 liters, it is best to shift the jam. First, the container is selected, on which there are neither chipping, nor cracks, nor chipping, washed thoroughly with mustard or soda, rinsed with clean water, and then sterilized:
- over steam - a quarter of an hour;
- in a saucepan with boiling water - 15 minutes;
- in the oven - gas or electric for the same amount of time;
- in the microwave - several times for 3-4 minutes.
The lids should correspond in diameter to the neck of the jar, not have deformations, disinfected in a kettle or held over steam.
How to cook plum jam in wedges at home
To make the halves or slices whole, you need to boil the fruits in syrup not once, but several times. The seeds are removed from the berries, they are taken so much so that after removing the seeds a kilogram of plums remains:
- The washed fruits must be divided into slices.
- Sugar must be poured into water, and the syrup must be boiled over low heat.
- Plums are placed in a sweet liquid, boiled for 10-12 minutes.
- The fruit mass is removed from the stove and placed on the fire again after 6 hours.
The process is repeated again, but the workpiece is insisted half of the previous time. When the jam thickens, acquires an amber hue, boil for 5 minutes, remove the foam, pour it into sterile jars, seal it with lids, turn it upside down, warm it with a blanket or towel.
To prepare the syrup, 350 ml of water and 1300 g of sugar are taken.
The yellow plums are washed, the seeds are removed and divided into slices, put into an enamel bowl, filled with syrup and left for a day. The expressed liquid is boiled, fruits are added to it and boiled until the mass thickens.
1.5 sugar, 3 glasses of water are taken per kilogram of fruit.
Terms and rules for storing blanks
Pitted plum jam, closed in sterile containers, does not spoil for 2 years. You can keep the workpiece in the pantry or in the kitchen, after opening the container, you need to rearrange the dessert in the refrigerator, eat it within a week - 10 days.
