TOP 5 recipes for preparing seedless prune jam for the winter
Dried plums of any kind are called prunes. During the drying process, the plum acquires a "candy" taste, the sugar transforms into a concentrated form. The product contains carbohydrates, proteins, potassium, vitamin K, carotene. Jam from such fruits is a vitamin delicacy, it has a slight laxative effect, which is important for older people. Consider the intricacies of preparing prune jam for the winter, various types of recipes and cooking technologies.
Features of making prune jam for the winter
Jam has the highest taste, in which the fruits are finely grated in a blender or passed through a fine sieve without the skin. Before this, the prunes are boiled in a small amount of water over low heat or kept in warm water for several minutes to soften and saturate with moisture.
Since the fruits contain concentrated sugar, it should be added to the jam less than to the preparations from fresh fruits, and at the end of cooking.
Selection and preparation of products
Dried fruits are selected according to the following criteria:
- color - uniform, deep black, without excessive shine, white bloom or mold;
- density - medium, no liquid content inside;
- aroma - pleasant fruity, without signs of mustiness;
- it is better to take it with seeds and take them out on your own due to the danger of excessive contamination and the ingress of bone fragments into the fruit during industrial processing.
Drying is thoroughly washed, first in a cup of water, and then in running water, and then proceed to heat treatment.
How to prepare containers correctly?
Jam from prunes is a high-calorie product, 100 grams of it contains 241 kilocalories due to the large amount of sugar. Since you can't eat a lot of it at once, it is advisable to choose containers from 300 to 500 grams.
Note! The thicker you plan to cook the jam, the wider the jar's neck should be.
Covers can be taken metal, polyethylene or glass, with a locking mechanism. Wash the cans from the inside in a basin with baking soda solution, rinse with running water, scald with boiling water or sterilize in boiling water for 5-7 minutes.
The best recipes
A very tasty jam is obtained according to classic recipes - as our grandmothers ground fruit, through a sieve and a meat grinder, as well as according to new recipes, with chocolate, spices and pectin.
Classic jam
If the prunes are taken pitted, it is immediately worthwhile to heat treatment, if with pits, then first steam the drying a little, then remove the pits and cook again for 20-30 minutes.When cooking, pour water so that the fruits are completely covered with water by 2-2.5 centimeters.
Required products:
- prunes - 500 grams;
- sugar - 250 grams.
After softening the prunes, rub it through a metal sieve. Pour sugar into the water remaining after cooking the dried fruits and prepare the syrup, mix with the grated fruits and boil until the desired consistency. When hot, put in jars, cork, keep warm for 20-24 hours.
With pectin
Apple pectin is a natural thickener for fruit preserves, jams, jelly.
Important! After adding the pectin, the boiling time of the jam should not exceed 3 minutes. If you cook for longer, the pectin is partially destroyed.
Required products:
- prunes - 1 kilogram;
- sugar - 600 grams;
- pectin "Pudov" - 1 sachet (10 grams);
Add water to dried fruits, boil until soft, chop. Combine puree with the remaining water and sugar from cooking. Cook for 20-30 minutes. Mix a bag of pectin with two tablespoons of sugar and add to the jam. Remove from heat after 2-3 minutes. Arrange in jars, roll up, let cool at room temperature.
With spices
Unusual blanks can be prepared by adding ground cinnamon, clove buds, ginger, cardamom, nutmeg to the crushed prunes.
Required products:
- prunes - 500 grams;
- freshly squeezed juice of one lemon;
- chopped nutmeg - 1/3 teaspoon;
- cinnamon - ½ teaspoon;
- sugar - 400 grams.
Soak dried fruits in hot water until softened. Grind in a blender. Add freshly squeezed juice of one lemon, sugar. Cook until desired thickness, at least 30 minutes. Add spices at the end of cooking. Pour into jars, roll up, cool at room temperature.
With chocolate
Chocolate prune jam can be poured into silicone cookie cutters. Putting the delicacy in the refrigerator for one day, we get a wonderful chocolate dessert.
Required products:
- prunes - 400 grams;
- lump chocolate - 600 grams;
- sugar - 250 grams.
Soak dried fruits in water until they become soft, grind in a blender, cover with sugar. Leave on for 6 to 12 hours, eg overnight. Then cook over low heat for 5-7 minutes. Repeat the cooking procedure 2-3 times to get a non-spreading jam.
Grate or cut the chocolate into pieces, melt in a saucepan. Fill the baking dish a little less than halfway. Put jam on top of chocolate, pour chocolate on top.
After filling in all the cells of the form, put the dessert in the refrigerator. After hardening, transfer to a bag. In a refrigerator, the dessert can be stored for up to 3 months.
Through a meat grinder
Steamed dried fruits with the bone removed should be passed through a meat grinder.
Required products:
- prunes - 1 kilogram;
- sugar - 750 grams.
Cover chopped fruits with sugar and leave for 4-6 hours to soak. Put on low heat. After boiling, cook with constant stirring for 40 minutes. Pour into jars hot, seal, warm under a blanket for 20-24 hours.
Jam storage rules
In a basement with a constant temperature of 3-4 degrees or on the lower shelf of the refrigerator, jam is stored for up to 2 years. At room temperature, well-boiled thick confiture can be stored for up to 1 year..
