A simple recipe for plum jam with walnuts for the winter
Every year, the huge world of canning is replenished with new recipes that immediately become popular with housewives who love to experiment in the kitchen. The blanks combine the most unusual and at first glance incompatible components, and the recipe for jam from plums with walnuts will certainly cause bewilderment, and after cooking - invariable delight.
The subtleties of making plum jam with nuts
There are few features of the preparation of such an unusual delicacy, and one of them is the correct selection of ingredients. Nuts can be used not only walnuts, but also hazelnuts, almonds, or add an assortment of several types.
Plums are recommended to be taken from hard varieties, early or too soft ones will boil up, and the preparation will turn, instead of an exquisite dessert, into an ordinary plum-nut paste. It is imperative to ensure that the fruit is not overripe - this will also affect the quality of preservation.
Preparing plums and nuts
Before you start making jam, be sure to prepare nuts and fruits. Sort the plums (2 kg), remove the seeds, cut the halves into cubes. If the fruits are not too large, you may not additionally chop.
Peel the nuts, sort the kernels (200 g), remove the spoiled halves. Rinse, cover with cool water for half an hour. Do not prolong soaking - this time is sufficient.
If you are preparing jam from stuffed plums, finely chop the nuts after soaking. It is not recommended to use a blender for this - it will turn the kernels into porridge, which will not look very appetizing in the workpiece.
How to make plum and walnut jam
It is better to cook jam in a thick-walled dish. You can use a saucepan or even a skillet with high sides. Making jam, recipe:
- Put the plums in a cooking container, put them on fire.
- When the fruits are slightly boiled and begin to boil well, reduce the heat, add sugar (1.8 kg).
- Cook, stirring vigorously, for 40 minutes.
- Drain the water from the nut kernels, wait a few minutes until the liquid completely drains.
- Add the kernels to the simmering plum mixture.
- After boiling, boil for another quarter of an hour, not forgetting about stirring - the jam can burn.
Pour the finished preservation into sterile jars, seal immediately. Do not take out into a cool room until it cools completely. There is no need to turn over after capping.
This is a basic recipe, you can experiment with it, supplement with other components. One of the ingredients recommended to add to almost finished jam is cinnamon.It is important not to use cinnamon powder, which is not always of good quality, but cinnamon sticks.
Another experiment that is recommended in the preparation of plum jam is to stuff each fruit with gruel from nut kernels, carefully put in a container and cook, stirring gently, until tender. The number of components does not change - for 2 kg of fruit, 200 g of kernels. Cinnamon - half a stick.
Before packing the finished jam, it is better to remove the cinnamon stick. Stuffed plum jam with cinnamon is a ready-made dessert that can be served in winter.
Useful advice! Before preparing the canning, it must be borne in mind that the jam will be the same color as the fruit, so it is better not to mix fruits of different shades - it will not look very attractive in jars.
How to store jam
Any preservation, regardless of what components are included in it, is recommended to be kept cool and dark. Plum jam for the winter is no exception; a cold basement or cellar is suitable for storing it. If you have only a few jars of treats prepared, you can send them to the refrigerator.
It is recommended to use small containers (up to 500 ml) when preparing the blank. Open jam spoils pretty quickly, even if you put it in the refrigerator. You can slightly extend the storage time with a tight plastic lid, which is used to seal the jam left over after lunch.
If you plan to store the jam for a long time, it is recommended to send it for sterilization after filling it into jars. The process will take a little time - about a quarter of an hour. Only then seal, wrap with a blanket and leave to cool completely.
Plum jam, complemented by such an unusual component as nuts, is an unusual combination for many, but one should not give up the opportunity to prepare an appetizing delicacy. The recipe will certainly go to the family piggy bank and will be used annually - you will not be able to refuse an amazing dessert.
