A simple recipe for plum and apple jam for the winter
Summer is not only a time of pleasant relaxation on the seaside or in the countryside, but also a season of harvesting. Every good housewife tries to preserve a piece of heat and sun in conservation, and making jam from plums and apples is considered a good tradition - it is this delicacy that will remind you of the hot season on frosty days.
Features of making apple-plum jam
The combination of sour apples and juicy plums in jam is well known to housewives, because almost everyone prepares this blank using different recipes. There are a lot of peculiarities and secrets of cooking, and one of them is that much depends on the raw materials used in conservation.
It is better to use apples that are sour, but fully ripe. If the fruits are too hard, you will have to cut them into several small pieces. It is recommended to take juicy and large plums - if necessary, chop them into wedges.
It is better to cook canned food in an enamel pot, if pans of suitable sizes are not available in the house, take a copper cooking container.
Preparation of the main ingredients
The first thing to do is prepare the apples. Pre-rinse them, clean them, remove all wormholes, decaying or drying out areas. Be sure to remove the core and then cut into quarters. If the fruits are small, it is recommended to use halves in cooking.
Rinse the drains, check for damaged areas, if there are signs of decay or dry spots, remove them with a sharp knife. Cut the fruit into halves, remove the seeds. Then follow the recipes - cut into smaller slices or leave like that.
Ways to make apple jam with plums
There are several options for making a fragrant piece of plum and apples. The easiest way is to simply combine the fruit with sugar and cook until tender. There are also more complex recipes - with the addition of additional components.
If there is not enough time for cooking, you can use the help of a multicooker, which will do most of the work. The jam in it turns out to be no worse than in a copper basin or an enamel saucepan.
Simple recipe
The simplest preservation does not mean that the taste is inferior to refined recipes. The aroma and taste of the jam will satisfy the needs of the most fastidious gourmet.
Preparation:
- Send the sliced apples (700 g) to the container in which the preservation will be prepared, cover with sugar (350 g).
- Put slices of plums (600 g) on top of the sugar, pour 400 g of sugar on top of the fruit.
- Leave for 3 hours, no need to stir.
- Cook the mass, stirring, for half an hour, be sure to remove the foam.
Divide the preservation into cans, seal, check the tightness.
In a multicooker
A multicooker will help to reduce the time and prepare a fragrant preservation. There are many options for preparing a blank, but the recipe is most often used:
- Place 500 g apples and plums in a multicooker bowl.
- Add sugar (850 g), shake the bowl, leave for 2 hours.
- Turn on the "Extinguishing" mode for half an hour.
Send the finished preservation to sterilized jars, seal it. Wrap the jars until they cool completely.
Cinnamon
Fruit jam with the addition of cinnamon is most often used in baked goods - pies acquire a special aroma and taste.
Preparation:
- Pour water (200 ml) into the cooking container, put apple particles (1 kg) and drain (1 kg).
- Cover the fruits with sugar (1.2 kg), leave for an hour.
- Put the container on fire, boil for half an hour, remove.
- The next day, continue boiling, cook, stirring often, for 30 minutes. Try the jam - if there is little sugar, add a little.
- 3-6 minutes before the end of cooking, put cinnamon (10 g) into the mass.
Pour the mass into glass containers, roll up, turn down the lid to cool.
Important! Cinnamon can cause damage to the workpiece, so it is recommended to play it safe and sterilize - a quarter of an hour is enough for 0.5 ml cans.
The recipe "Five minutes"
You can also cook jam according to the popular recipe "Pyatiminutka", which is used for different fruits.
Preparation:
- Mix together 500 g of plums and apples.
- Cover the mass with sugar (1 kg).
- Send the container to the fire, cook for 5 minutes.
- Remove the mixture, leave to cool completely.
- Put again on the fire, boil again for 5 minutes.
- Repeat the process 4 times, then cook until tender (at least half an hour).
To make packing in cans, to cork.
Storage of the finished product
Preserving jam without losses for the winter will work only with proper storage. It is important to send the conservation immediately after cooling to a cold basement or cellar. If there are few blanks, a refrigerator is recommended for storage.
Even if the storage of blanks is carried out according to all the rules, it is imperative to regularly check whether the jam has begun to deteriorate. This often happens with improper cooking.
If you cannot save the preservation by repeated boiling, discard immediately.
The combination of apples and plums is a traditional preparation, without which it is difficult to imagine the shelves in the basement. There are a lot of cooking features and interesting recipes, the main thing is to adhere to all the requirements and rules. The results of painstaking work are an appetizing delicacy that can be safely served to the table as a fragrant dessert.
