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TOP 24 simple recipes for seedless plum jam at home

Pitted plum jam according to a simple recipe is already a delicious treat. But if you add spices, apricots, cocoa, lemon, orange, then it turns into a real work of culinary art. Jam can not only be eaten with tea and toast, but also used as a filling for pies, buns, and pies.

General principles of making plum jam for the winter

Plum jam retains the beneficial properties of a fresh product well. It contains fiber, vitamins, pectins, which have a positive effect on digestion. But so that the delicacy does not lose its properties during the preservation and storage process, it is important to observe some nuances.

Preparation of the main ingredients

The jam is made from large, but not falling apart, overripe fruits. It is recommended to take hard and slightly unripe plums, in which case they will not fall apart during cooking. The bones must be removed.

Cooking containers

The easiest sterilization option is in the microwave. Several milliliters of water are poured onto the bottom of the container, the oven opens, the mode up to 800 W. The exposure time is 3 minutes. But you can also sterilize containers with steam, in boiling water, in an oven, over the neck of a boiling kettle.

How long does it take to cook plum jam?

If you choose the wrong time, then you get not jam, but a puree mass. In the classic recipe, after boiling, the plum is cooked for 50 minutes.

But the fact is that there are a variety of recipes, including those where the fruits are not digested at all, but are closed raw. For others, the time can be lengthened or shortened, divided into intervals. Therefore, first of all, it is worth focusing on the recipe itself and its step-by-step execution algorithm.

How to make plum jam at home?

For making jam, choose one of the proven recipes.

Simple pitted recipe

You don't need to resort to a lot of tricks to make a delicious and transparent jam. To prepare it you will need:

1 kilogram of plums;
1 kilogram of sugar;
100 ml of water.

The plums are thoroughly washed and divided into halves, removing the seeds.Sugar is poured into a saucepan with a non-stick coating, brought to a boil over low heat and cooked for 5 minutes. The resulting syrup is added to the plums. The mixture is left for 2-3 hours at room temperature until juicing appears. After that, boil for 5 minutes, leave to soak for 8 hours. After it is cooked again for 3 minutes, then it cools down for 3 hours. The third stage of cooking is the last, when the mixture begins to thicken, it is quickly closed in jars.

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Fast "Five Minute"

A novice hostess will be able to prepare such a delicacy, but the proportions should be adhered to:

1100 grams of plums;
1400 grams of sugar.

Plums are prepared, divided into quarters. Set aside for 3 hours for the juice to go. After that, the mass quickly warms up for exactly five minutes. The foam is removed at this time. The procedure is repeated after each cooling. After the third round, the train is quickly rolled into a container.

With bone

Making jam with a bone is not difficult, you will need:

1 kg of plums;
900 grams of sugar;
lemon.

The plums are washed, ignited with a toothpick and left overnight. In the morning they will start up the juice - they begin to warm it over low heat, after filling it with sugar syrup. After 20 minutes, the juice of one lemon is poured.

Sugarless

Without sugar, the jam will not be so sweet. You will need to quickly heat the plums in a cast iron pan for exactly 6 minutes. Allow to cool and repeat the procedure several times. Fruit juice, stir gently and skim off. Add honey, but so that it does not start to melt.

Without water

In this case, a little more sugar and the most ripe plums are taken. They should stand in sugar for at least a day before starting cooking. Next is the standard recipe.

Skinless

Properly made, skinless plums will melt in your mouth and will not disintegrate. In fact, there are no difficulties in cooking (you can use any recipe), but you need to properly peel the fruits. To do this, you will need to pour boiling water over them, having previously laid them in a colander. Starting from the edge where the stalk is located, slowly peel off the peel.

With orange

Need to:

1 kg of plums;
400 g sugar;
1 orange;
star anise.

Plums are washed, cut and placed in a saucepan. Sugar, orange juice and star anise are added. The saucepan is put on fire, cooked over low heat for 30 minutes. The foam is removed.

With lemon

Such a delicacy should be prepared according to the standard recipe. The fruits of the Hungarian variety are boiled, lemon juice is added at the very end. If you want to enhance the taste and aroma, you can grate the zest.

With apples and oranges

You need to make such a jam from fresh plums. Ingredients:

1 kg of plums;
1 kg of apples;
2 oranges;
1.5 kg of sugar;
lemon acid.

The mixture of all the fruits is transferred to a heavy-bottomed saucepan. Sugar syrup is prepared in a separate container. The resulting syrup is added to the mass of fruit. Cook over low heat for 10 minutes, remove the foam. Cools down completely, the procedure is repeated three times.

In syrup

The syrup is made from 500 grams of sugar and 100 ml of water. Prepared plums are poured with it and sent to a cool place for 14 hours. After that, the mixture is unloaded into a saucepan and boiled for 30 minutes.

With nuts and cinnamon

Need to:

1 kg Hungarian plum;
200 grams of walnuts;
800 ml of water;
1 kg of sugar;
10 grams of vanillin;
5 grams of baking soda.

Bones are removed from the plums with a stick. The core is filled with mashed nuts. Plums are boiled with sugar syrup for 15 minutes. Add lemon juice, vanillin, boil for another half hour.

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With spices

The recipe is usual, you can take spices such as star anise, cloves, cinnamon and vanilla. So that they do not crunch on the teeth, the workpiece is placed in a bag during cooking, and then taken out.

With apricots

You will need 0.7 unripe apricots per kilo of plums. Apricots are filled with 0.7 sugar until liquid appears.Next, the fruit is ground in a blender and boiled for 40 minutes.

With cocoa and butter

To prepare an unusual dessert, you will need to take:

2 kg of ingredient;
1 kg of sugar;
75 grams of cocoa;
5 grams of vanillin;
50 grams of butter.

The oil is melted, pre-refined products are immersed in it. Boil for 30 minutes, keep it cool for a day after. Cocoa, sugar and vanillin are mixed, added to the boiling mixture. Brews an hour.

With apples

With apples, the recipe is made according to the standard pattern. 0.5 apples are taken per kilogram, preferably without sourness.

Cinnamon

Cinnamon is added at the last stage of cooking. So that the color of the jam does not deteriorate, the sticks are immersed in a woven bag, and then removed.

With walnuts

It is done according to a standard sample. The only exception is that walnuts are added at the very end - after boiling.

Chocolate jam

You will need 100 grams of high-quality dark chocolate for 1 kg (in no case milk or white). It is prepared in a standard way (boiling in three steps). The melted chocolate is added in the last step.

In a multicooker

For cooking you will need:

1000 grams of plums;
750 grams of sugar;
50 ml of water.

Cut in half, lay a thick layer on the bottom of the multicooker (pre-pour water). The frying mode is set for 7 minutes under a closed lid. The softened fruits are whipped with a blender, after which they are again immersed in a multicooker, sugar is added. The cooking mode works for 40-50 minutes.

In the airfryer

The recipe is similar to a multicooker, the mode is selected for frying at a high temperature (for 5 minutes). Grind the plums through a sieve and cover.

In a bread maker

Choose a slow simmering mode that will allow the aroma to fully develop (at least 2 hours). Periodically you need to stir and skim off the foam (with it, the jam will lose color).

From yellow plum

You will need:

1 kg of fruit;
1.5 kg of sugar;
500 ml of water.

Pierced, placed in a bowl and filled with syrup. Cook over low heat for 2 hours. Leave for a day. The liquid is poured in, boiled without fruit until thick. The foam must be removed - so the jam will remain transparent.

From frozen plums

Frozen plums soften faster, so the simmering time on the stove is reduced to 10 minutes. Be sure to dry the fruits and wring them out of moisture before starting cooking.

Of thorns

Wild isn't as sweet as homemade. Therefore, 1 kg of sugar is taken per kilogram of product. It goes well with cherry plum, which also requires such a volume for the recipe. Prepare as standard (be sure to pre-fill with sugar for 4-6 hours).