10 recipes for making prune jam for the winter, with and without pits

Hungarian plums are called prunes because of their color and the dried fruit. Plums are used to make compotes, preserves, jams, and marmalades. Homemade prune jam will help preserve the harvest and provide your family with a dessert for the winter.

Features of jam making

For preserves, ripe plums, which have acquired their sweetness, are picked. Overripe plums turn into a mushy mass when cooked, and are used to make jam and preserves.

To keep plums whole, pierce them with wooden toothpicks. Slit the fruit lengthwise and remove the pits. Use a sharp, thin-bladed knife for cutting.

Rules for preparing syrup:

• water is poured into a saucepan and brought to a boil;
• granulated sugar is poured into boiling water in portions, stirring constantly, and not allowed to burn;
• The syrup is heated to a boil.

Preparatory work

Cooking utensils, kitchen utensils for stirring and packaging the finished product, small jars, and lids are washed with detergent and rinsed with boiling water. Jars are sterilized using steam or air sterilization. Lids are dried by laying them out on a clean towel.

Preparing the main ingredient

Fruits are selected without wormholes or rot, branches and leaves are torn off, and they are washed. To prevent the fruits from bursting during cooking, they are blanched in hot water for 5 minutes and pierced in several places. Large fruits are cut in half.

Rules and shelf life for jam

The finished product is placed in sterile jars while still hot. Jam cooked with a large amount of sugar until thickened, is sealed with metal lids and stored at home, or covered with plastic lids and stored in the cellar. Jam cooked with a small amount of sugar is sealed with metal lids and stored in the refrigerator or cellar.

Prune Jam: 10 Recipes

Jam for the winter is made from fresh fruit, both pitted and pitted. It can also be made from dried prunes, after soaking them in water. The soaking water is not discarded; the jam is cooked directly in it, adding sugar.

To add variety to the taste, add cinnamon and cocoa, nuts and cognac, lemon zest and nutmeg, and cook with apples and pumpkin.

The variety of recipes allows you to make a choice and prepare a winter dessert to your taste.

A simple five-minute recipe for the winter

Five-minute prune jam preserves the aroma and flavor of fresh berries, has a runny consistency, and is easy to prepare. It's served as a dessert with tea, or added to ice cream or milk porridge.

Plums, pitted or in slices, are placed in layers in a bowl, sprinkled with granulated sugar, and left for 24 hours.

The fruits are carefully mixed with a wooden spatula, brought to a boil, boiled for 1 minute, skimming off the foam.

The workpiece is removed from the heat and cooled. The fruit mass is boiled 5 times for a minute, with intervals.

Recipe:

• seedless fruits – 1 kg;
• sugar – 0.5 kg.

With bones

Prune jam can be made with the pits. It has a pleasant almond flavor, but it doesn't keep for long due to the cyanide in the pits. The jam is thick, and whole plums are used to decorate homemade baked goods and desserts.

Prepare the syrup and cool it to 80 Place the fruit in a bowl and pour the syrup over it. Leave for 4 hours. Place over low heat, bring to a simmer but do not boil, and simmer for 5-7 minutes. Leave for 6-7 hours. Cook until tender, in 2 batches.

To determine if the mixture is ready, place a drop on a saucer; it shouldn't run. The finished product is packaged in sterile jars with plastic lids and stored in the refrigerator.

Recipe:

• fruits – 1 kg;
• sugar – 1.5 kg;
• water – 2 glasses.

Seedless

Prune jam can be made without pits. The resulting jam is thick and can be used in homemade pie fillings.

Place pitted plums in a bowl. Boil the syrup, pour it over the plums, and let it sit for 12 hours. Drain the syrup, boil for 5 minutes, pour it over the plums again, and let it sit for another 12 hours.

Cook the jam for 30–40 minutes over low heat, stirring gently and skimming off any foam. The plums in the finished jam are translucent.

Recipe:

• seedless fruits – 1 kg;
• sugar – 1.3 ÷ 1.4 kg (depending on the sweetness of the fruit);
• water – 2 glasses.

With nuts and cognac

Prune jam can be cooked with nuts and finished with cognac. It will impress with its exquisite taste and unique aroma.

Sprinkle the sliced ​​pieces with half the granulated sugar and let sit for an hour. Cook over low heat for 20 minutes, stirring and skimming off any foam.

The nuts are chopped and soaked in water to draw out the bitterness. After an hour, the water is drained.

Add the remaining sugar and nuts to the jam, stir, boil for half an hour, and place hot in jars.

Recipe:

• fruit halves – 1 kg;
• sugar – 0.75 kg;
• peeled walnuts – 100 g.

With pumpkin

Prune jam can be made with pumpkin and spices for a piquant flavor. The spicy aromas will evoke a hot summer.

The fruits are pitted and cut into wedges. The pumpkin is cut into cubes or strips. The plums and pumpkin are placed in a bowl, covered with sugar, and left for 3 hours.

Boil the mixture twice for 10 minutes and leave for 6–8 hours in a cool place.

Add spices to the mixture, let it steep for an hour, and boil for 5 minutes.

Recipe:

• fruits – 1 kg;
• pumpkin – 1 kg;
• sugar – 0.75 kg;
• spices: nutmeg, ground cinnamon, vanillin - 1 g each.

With walnuts

The addition of toasted walnuts is a nice complement to the plum flavor.

Place the prune halves in the bottom of a bowl, cover with granulated sugar, and let sit for 2 hours. Cook for 30 minutes, stirring and skimming off any foam.

Chop the walnuts with a knife and toast them in a dry frying pan until they smell like roasted nuts. Add the nuts to the jam and cook for another 20 minutes.

Recipe:

• fruits – 2 kg;
• sugar – 1.5 kg;
• peeled walnuts – 250 g.

In Apple pie order

This delicious prune jam with added cocoa will surprise even the most discerning guests with its chocolate notes.

Puree the prunes in a blender. Pour the sugar into the blender in a thin stream, mixing until completely dissolved. Cook the prunes for 30 minutes, stirring and skimming off any foam.

Add butter and cocoa powder, stir, and simmer for another 1/4 hour. Transfer the fruit and chocolate mixture into jars with metal or glass lids and store in a cool place.

Recipe:

• seedless fruits – 1.5 kg;
• sugar – 0.4 kg;
• cocoa – 2 tablespoons;
• butter – 100 g.

Sugar free

You can make plum jam without sugar. Place prune quarters in a bowl, press down gently with a slotted spoon, and let sit to release the juices.

Add water and simmer over low heat in 3-4 steps for 15 minutes, leaving for 6 hours.

Place in sterile jars with metal lids and store in the refrigerator.

Recipe:

• fruits – 2 kg;
• water – ¾ cup.

With cinnamon

Cinnamon will add a piquant flavor to the jam.

Place the prune halves in a bowl, sprinkle with sugar, and let them simmer until the juices release. Boil them in two 15-minute batches, leaving them to rest for 5 hours. Add cinnamon and simmer for 30 minutes.

Recipe:

• fruits – 2 kg;
• sugar – 800 g;
• cinnamon – ¼ teaspoon.

With apples

Jam made with the addition of apples has transparent fruit slices and a dark amber syrup.

Prunes are cut into slices. Apples are chosen to be firm so that they don't turn into puree, peeled, and cut into slices.

Layer granulated sugar, plums, and apples in a bowl and leave in a cool place overnight. Cook for 5 minutes, three times with breaks, for up to 4 hours. Vanilla or lemon zest can be added for flavor.

Recipe:

• plums – 0.5 kg;
• apples – 0.6 kg;
• sugar – 0.5 kg.