8 step-by-step recipes for pitted white plum jam for the winter
Closer to the onset of autumn, most summer residents begin to prepare for winter - to harvest from the site and engage in twisting conservation. For example, you can make a pitted sweet white plum jam.
Features of cooking from white plums for the winter
In winter, you often want to eat fresh berries or fruits. But the prices for such products in the cold season of the years grow at times, so the preparation of jam comes to the rescue. Delicious preservation is obtained from white plums.
Specificity of selection and preparation of products
Any plums are suitable for making jam, the main thing is that they are not damaged. You can use both small and large fruits. If there are unripe plums, they will do.
Before boiling, plums are sorted. The bad ones are thrown out or cut off. Remove the leaves and all the rubbish. Then rinse thoroughly with running water. The washed plum is transferred to a towel to dry the water. After that, you can start cooking.
The only drawback of the white plum is that the seeds, even in ripe fruits, are difficult to separate, so you have to try to separate them.
If it doesn't work at all, you can pry the bones with a wooden stick.
How to properly prepare containers
The jam is boiled in large enamel pans. It is undesirable to use aluminum containers. If there was no enamel pan at hand and had to use an aluminum one, then immediately after it is ready, the jam is shifted. If left in a saucepan, acids will begin to be released, and this negatively affects the taste of the dessert.
Spread the finished preservation in glass jars. Before laying, they are thoroughly washed with soap and soda. Immediately before shifting the dessert, the jars are sterilized.
How to make white plum jam at home
Making canned white plums at home is easy. The recipes are not much different from other methods of making jam for the winter. Additional ingredients can be used to give the dessert an unusual flavor.
Simple jam recipe
To prepare conservation you will need:
- 2 kg of plums;
- 1 kg of granulated sugar;
- 30 ml of filtered water;
- citric acid or freshly squeezed lemon juice.
Cooking process:
- The plums are covered with sugar and left overnight to give the fruit juice.
- The next day, pour in water and put the workpiece on fire.
- Simmer until the sugar is completely melted over low heat.But no more than 6 minutes.
Remove the pan from the stove and let the workpiece cool down. Then boil again, bringing to a boil. There can be several such approaches, depending on the ripeness of the fruit. You can understand that the conservation is ready by the syrup. It should resemble liquid honey.
With nuts
An unusual dessert will turn out if you add nuts to it.
What you need:
- 3 kg of white plums;
- 500 g of nuts;
- 1 kg of sugar;
- 1 liter of water;
- lemon juice to taste.
How to cook:
- Cover the fruits with sugar and leave for a day.
- Add water in the morning and put the pot on fire. Cook for 35 minutes.
- Then add the nuts and simmer over low heat for another 40 minutes.
- At the end of cooking, pour in lemon juice. Pour the finished dessert into jars.
Chocolate
Required Ingredients:
- 2 kg of plums;
- 500 ml of filtered water;
- 1 kg of sugar;
- dark chocolate bar.
Cooking sequence:
- Extract the seeds from the fruits, grind in a blender or twist through a meat grinder. You should get a homogeneous mass, like mashed potatoes.
- Break the chocolate into small pieces.
- Mix the plum mass with sugar, transfer to a saucepan and put on fire. Cook until sugar dissolves.
- Then add the chocolate and cook until it dissolves.
- The finished preservation is transferred to jars and rolled up.
With orange
What you need:
- 2 kg of plums;
- 2 oranges;
- 300 ml of filtered water;
- 1 kg of sugar.
Preparation:
- Peel the fruits, cover with granulated sugar overnight.
- Peel the orange and cut into slices.
- The next day, transfer everything to a saucepan, add water and simmer until boiling.
- Remove from heat, cool. Repeat these steps 2-3 times.
In a multicooker
Peel the fruit, cover with sugar for 15 minutes. Then put it in a slow cooker and set the "Stew" mode for 40 minutes. To give the dessert an unusual flavor, add nuts, spices or citrus fruits.
Vanilla aroma
Making plum jam with vanilla flavor is as easy as shelling pears. For this, the dessert is cooked according to any usual recipe. Then, 2-4 minutes before the end, add a few bags of vanilla or vanilla essence to it.
With cognac
What you need:
- 1 kg of plums;
- 1 kg of granulated sugar;
- cinnamon (ground or with chopsticks);
- 60 ml of cognac.
How to cook:
- Separate the fruits from the seeds, pour cognac for 3 hours.
- Then add cinnamon and granulated sugar. Leave the mixture for another 4 hours.
- The next day, put the mass in a saucepan and simmer over medium heat for 45-48 minutes.
- Arrange the hot workpiece in jars and roll them up.
With bone
What is required for cooking:
- 2 kg of ripe plums;
- 1.5 kg of granulated sugar;
- lemon acid.
How to prepare preservation for the winter:
- Rinse the fruits thoroughly under running water. You do not need to remove the bones.
- Transfer to a large saucepan and cover with sugar. Leave for a day for the juice to come out.
- After that, the container with the workpiece is put on fire. Cook until boiling over high heat.
- Then the fire is reduced to a minimum and extinguished for about 30 minutes. If the fruit is unripe, it will take longer to simmer the conservation. You can understand that the jam is ready if you press on the plum. It should be very soft and semi-cooked.
- Transfer the finished twist to the hot jars and cool. Take it to the cellar until winter.
Storage terms and rules
The shelf life of the finished preservation is up to 2 years. It is recommended to store jars in a cool and well-ventilated place. They can be lowered into the basement or cellar, or placed on the lower shelves of the refrigerator. If there is no room in the refrigerator, an uninsulated balcony will do.
