TOP 10 simple homemade plum jam recipes with and without gelatin for the winter

A jar of delicious plum jam, prepared for the winter, is never a bad idea. It's a proven dessert—no one can resist it. Even a novice can easily make this jam, and experienced home cooks will find new and unusual ways to preserve it.

Features of making plum jam

To ensure the highest quality jam, pay special attention to preparing the fruit. Simple guidelines will help avoid improper preparation:

• fruits for jam should be moderately soft, ripe, without damage or dents;
• to roll them up you need a lot of sugar so that the jam doesn’t ferment;
• Removing the seeds is an important step, as they can cause choking.

Important: If you use very sweet plums, you can safely reduce the amount of sugar and add citric acid to give the jam a slight tartness.

Preparing the main ingredient

Plums don't require any special preparation, but it's still best to pay attention to a few things before making jam. The most important thing is that the plums are not rotten or worm-free.

Fruits of different sizes and varieties are suitable for plum jam:

1. White or yellow plums are also suitable for jam—these varieties are just as sweet as blue ones. The main thing is that they are not damaged or wormy.
2. If the plum is overripe, the skin will peel off easily. These fruits are easy to remove from the pits. Ripe plums are ideal for making jam, but it's best not to use them for preserves.
3. Preparing plums is easy: wash, remove stems and pits. Peel them if necessary.

How to make plum jam at home

Confiture is considered one of the best varieties of jam. Its main distinguishing feature is the preserved whole fruit or pieces of fruit in thick syrup. Ripe or overripe cream is suitable for making confiture—you'll need 1 kilogram of it. You'll also need half a kilogram of sugar.

Recipe:

1. Place the clean, pitted plums in a heavy-bottomed saucepan. Add sugar. Blend the plums into small pieces.
2. Bring plum pieces in syrup to a boil over heat, skim off the foam and simmer for 40 minutes.
3. The finished jam is poured into sterile jars and closed with metal lids.

A simple recipe for the winter

The classic method for making plum jam is similar to currant jam. This plum jam recipe for the winter is considered universal. First, prepare the ingredients: 1 kilogram of ripe plums, the same amount of granulated sugar, 1 teaspoon of citric acid, and a glass of clean water.

How to make plum jam:

1. Remove the pits from the prepared plums and cut all the fruits into quarters.
2. Heat water in a saucepan and add the fruit pieces. Bring to a boil and simmer for 20 minutes.
3. Gradually pour sugar into the pan with plums. Skim off any foam.
4. Cook the jam for half an hour. At the last stage, add citric acid.
5. Pour the finished product into clean jars and roll up.

Seedless

Ripe plums, such as the Hungarian variety, are ideal for jam. You'll need about 1 kilogram of plums. To create a sweet, delicious jam, you'll need a sufficient amount of sugar—the same amount as the plums, or 1 kilogram. Water—about 100 milliliters—is also helpful.

Preparation:

1. Remove the pits from the plums, and tear or cut each plum in half. Place the cream in a specially prepared enamel saucepan and pour in the water.
2. Place over medium heat and simmer for 20 minutes. Puree the hot plum mixture using a blender or a potato masher.
3. Place the puree on the stove and gradually add sugar. Boil the jam for 20 minutes, skimming off any foam several times. Cook the plums until they thicken.
4. Pour the uncooled jam into jars and roll up.

Without peel

Delicate plum jam becomes even softer if the fruit is peeled. This sweet dessert is easy to make if you follow this tried-and-true recipe. You'll need 1 kilogram of ripe plums (yellow or white), 800 grams of granulated sugar, and 1 cup of distilled water.

Method of preparation:

1. Place the plums, cleaned of dust and pits, in a saucepan, cover with water, sprinkle with sugar and place over medium heat.
2. Once the plums reach a boil, reduce the heat to low. Simmer for 30 minutes until completely softened.
3. Pass the finished mixture through a sieve – only the plum pulp and syrup will remain. These two ingredients are needed for the jam.
4. Pour the mixture without the skins into a saucepan, bring to a boil and cook three times for 15 minutes.
5. Pour the finished jam into clean jars, roll up, or serve as a dessert.

In a multicooker

It turns out that a slow cooker is the perfect option for making delicious plum jam easily and efficiently. This appliance makes it easy to make jam for those who want to stock up for the winter but don't have a lot of time to prepare it. You'll need 2 kilograms of ripe large plums, 1.5 kilograms of sugar, and half a teaspoon of citric acid.

Step-by-step recipe:

1. Cut the pitted plum halves into squares. Place the sliced ​​plums in the multicooker bowl. You can also add a little water. Add sugar to the plums.
2. Set the multicooker to the "Stewing" setting, usually for half an hour or no more. Then skim off any foam and stir the plums into the syrup.
3. Boil the plum pieces in sugar again on the "Bake" setting for 15 minutes. Add citric acid to the jam and stir.
4. Pour the finished product into half-liter jars and roll up for the winter.

With chocolate

To surprise your family and friends with a delicious dessert, just grab a jar of chocolate plum jam from the cupboard. This jam is considered the perfect complement to a pie, casserole, or as a filling for a cake.

To make this delicacy, you will need 2 kilograms of large ripe plums, 800 grams of granulated sugar, 120 grams of butter, a packet of vanillin, and 70 grams of natural cocoa powder.

Recipe:

1. Cut the plums into quarters and cover them with granulated sugar for half an hour to release their juice.
2. Place the plums and syrup in a saucepan and place over medium heat. Bring the fruit and sugar to a boil and simmer for 40 minutes.
3. Place butter, vanilla, and cocoa powder into the jam. Mix thoroughly. Simmer over low heat for 10 minutes.
4. The finished product is poured into clean jars and sealed with metal lids.

With apples

Apple and plum lovers will appreciate this jam for its sweet and sour flavor and delicate aroma. The necessary ingredients are ripe plums—about one kilogram—500 grams of apples (Antonovka or White Naliv variety), one kilogram of sugar, and one teaspoon of cinnamon.

Method of preparation:

1. Cut the plums into slices, cut the apples in the same way, additionally removing the core and seeds.
2. Place the fruit in layers in a saucepan and sprinkle with sugar and cinnamon. Leave for an hour to release the juices.
3. Place over heat and bring to a boil, stirring constantly with a wooden spatula. Cook the jam for half an hour.
4. The finished product can be pureed through a sieve or with a hand blender. Then pour into clean jars and seal.

In a bread maker

To make your work easier, you can make plum jam in a bread machine. This device, it turns out, can be used not only for baking but also for preparing other dishes, including preserves for the winter.

You will need two ingredients: plums – 1.5 kilograms and sugar – 700 grams.

Making jam in a bread maker:

1. Break the cream in half and remove the stones. Place the fruit in the bread machine bowl and sprinkle with sugar.
2. Set the “Bake” mode and cook the jam for 45 minutes.
3. When the product is ready, the foam is removed from it and it is placed in pre-prepared glass jars.

From frozen plums

The classic plum jam recipe can be made any time of year, provided you have frozen plums in the freezer. Simply remove the frozen plums, defrost them, and remove the pits. The ingredients are used in the same proportions as described previously in "A Simple Winter Recipe." The preparation steps are the same, except for defrosting the plums.

With gelatin

Plum syrup with added gelatin will be even thicker and more delicious. To make this dessert, you'll need:

• 1 kilogram of ripe pitted plums;
• 800 grams of granulated sugar;
• 1 tablespoon of citric acid;
• 10 grams of gelatin;
• 1 teaspoon of butter.

Step-by-step recipe:

1. Plums cut into quarters are sprinkled with sugar and citric acid, mixed thoroughly and placed in a cool place for 1 hour.
2. Gelatin is soaked in cold water.
3. Place the fruit over medium heat and stir with a wooden spatula. Then puree it with a blender or masher.
4. Bring the jam to a boil again and cook for 15 minutes, skim off the foam.
5. Then add butter and gelatin to the pan and mix thoroughly.
6. Pour the product into clean, dry jars and roll them up.

Storing jam

The shelf life of this product directly depends on the amount of granulated sugar in it.

It’s worth knowing: jam without seeds can be stored for about 2-3 years, and with seeds – 7 months.

To preserve the positive qualities of jam, it is worth following the following rules:

• use only clean, dry, sterile jars to prevent mold from forming;
• at temperatures below 0 degrees the jam may become candied;
• The room where the jam is stored should not have high humidity so that the lids on the jars do not rust.

Conclusion

In winter, plum preserves make a wonderful addition to baked goods and sweet tea. A dessert like plum jam will disappear from the table in minutes thanks to its stunning flavor and aroma.