Seedless plum confiture for the winter is an interesting type of sweet preparation. In consistency and taste, it is comparable to the usual jam, the only difference being that the confiture is jelly-like and may contain whole pieces of berries or fruits. Eating plum jam helps improve the functioning of the intestines and the entire digestive tract. Therefore, the delicacy is not only a simple and appetizing preparation for the winter, but also a healing agent.

The sweet and sour taste of plum delicacy cannot be confused with any other dessert. You can safely include other fruits in the recipe for its preparation, for example, apples or pears. Another advantage of this dish is that it is easy to prepare. The main thing is to know the rules for choosing quality ingredients and follow the technology.

Important! You cannot cook the confiture quickly over high heat, since the penetration of sugar into the fruit occurs slowly. Intense cooking causes fruits and berries to shrink. If heat treatment occurs slowly, in several stages, alternating with cooling, the fruits retain their shape and consistency.

How to choose plums for jam

To prepare pitted plum confiture for the winter, regardless of the recipe, any variety of plum is suitable. The main requirement for them is the presence of dense pulp, as well as easy separation of the seeds. Rotten or spoiled fruits cannot be used for canning.

The plums should be ripe, but not overripe. Otherwise, the confiture will harden for too long. Some dessert recipes recommend choosing sweet and sour varieties so that the dish acquires a characteristic sourness. You can cook confiture from yellow plums, red, blue, white varieties.

Preparing jars for canning

To preserve jam for the winter, the container must be prepared in advance. Jars and lids should be sterilized in any convenient way.

• Glass containers can be placed in a bowl filled with water and boiled. Carry out a similar procedure with the lids.
• You can use a microwave oven for sterilization. You can pour water into the bottom of the jar and put it in a running microwave for 15 minutes. Exposure to steam and waves destroys harmful microorganisms inside the cans.

How long to cook plum confiture

For a housewife who is starting to prepare plum confiture for the winter using a simple recipe, the important question is how much time it will take to prepare the dessert. This process is not too long. Much depends on what type of hearth is used for the delicacy. On average, simmering takes 40–55 minutes.

Important! You can use a universal method to check the readiness of confiture. If you take a drop of fruit mass and drop it on a saucer, the finished confiture will not spread.

Pitted plum confiture for the winter

There is a simple traditional recipe for pitted plum confiture for the winter, which every housewife can make. If standard technology is followed, the dessert turns out appetizing. The recipe does not require any specific culinary skills and includes the simplest ingredients. For confiture you will need:

• 1 kg of ripe plums;
• 300 g granulated sugar or brown sugar;
• ½ tbsp. drinking water.

Sort and wash the ripe fruits, remove the seeds and break them into halves. Place the plums in a saucepan, add ½ cup of water, and place on the stove over medium heat. Mix the contents. First bring the fruit mass to a boil, then, reducing the heat to low, simmer for about 45 minutes until the plums are softened. If foam forms on the surface, remove it. You should not add water to prevent the dessert from being liquid.

Grind the boiled plums with a blender, meat grinder or sieve until smooth. Add 300 g granulated sugar. If desired, you can increase the amount of sugar based on your own taste. Pour the puree into a saucepan and place on the stove for another 40 minutes over low heat. Pour the cooked confiture into small sterilized jars for the winter. Roll up the container and store it in a cool, dry place.

Five-minute pitted plum confiture

A recipe for a delicious winter delicacy, which is cooked for five minutes in 3 batches. You can eat it as a separate dish or use it to make toast, cookies, pastries, and pies. Required ingredients:

• 1kg plums;
• 700 g granulated sugar;
• ½ tbsp. water.

Prepare plums for heat treatment: sort, wash, peel. Place in a small enamel bowl. Sprinkle granulated sugar on top. Leave for 1-2 hours until the plum juice releases. Add ½ glass of drinking water and start the first cooking. Place the basin on the stove, boil and leave on the fire for 4-5 minutes, making sure to stir. Remove from stove and cool. Cover the basin and leave for 6–16 hours.

After this time, start the second cooking - let the confiture boil, boil it for 4-5 minutes and let it cool again for 6-12 hours. Then you can proceed to the final stage of heat treatment. Boil the fruit mixture and cook for 4–5 minutes, remembering to stir constantly and vigorously. After turning off the heat, the confiture can be immediately laid out in pre-sterilized jars and sealed with lids. Place the dessert to cool in a container turned upside down. Then it can be returned to its normal position and stored in a dry, dark place for the winter. This recipe can also be used to prepare white plum confiture.

Plum and apple confiture

Plums and apples are a good combination for any homemade preserves: compotes, juices, jam. Confiture is no exception, it turns out rich in taste and aromatic. To prepare plum-apple confiture for the winter according to a simple recipe, you need to take:

• 1 kg plums;
• 0.5 kg apples;
• 1 kg granulated sugar or brown sugar;
• a pinch of cinnamon.

Rinse all fruits in clean water, remove spoiled ones. Peel the apples and remove the cores. Cut them into small slices. Simply break the plums into halves and remove the pits.

Combine all the fruits in a saucepan, cover with granulated sugar, and season with cinnamon. Let this mixture sit for several hours until abundant juice appears. When it appears, put the pan on the stove. The fire should be of medium intensity. Bring the fruit to a boil, reduce the heat, and simmer the jam for about 30 minutes. When the plums and apples are well softened and soaked in sweet syrup, they can be pureed. This is done with a blender, sieve, or meat grinder. You can leave small whole fruit pieces in the puree to suit your taste.

Return the dessert to the heat for another 30 minutes, cook while stirring. After making sure the dessert is ready, pour it into sterilized jars and seal it tightly. After cooling, leave for the winter in a cool room with low humidity.

Important! To ensure a delicate taste of the confiture, the plums must be peeled before heat treatment. To do this, they can be blanched.

Plum confiture in a slow cooker

You can make plums for the winter using a slow cooker. A simple recipe makes the cooking process easier and saves time. To cook plum confiture with gelatin you will need:

• 1.5 kg plums;
• 500 – 550 g granulated sugar;
• 2 lemons;
• gelatin.

Rinse the fruits. Remove the pits from plums cut in half. Pour 50 ml of drinking water into the bottom of the multicooker bowl and place the plums. Select the “Porridge” program. The heat treatment time should be 20 – 25 minutes. During cooking, the contents must be stirred from time to time.

Transfer the boiled fruits to another bowl and grind to a puree. Pour the fruit mixture into a slow cooker, add granulated sugar and cook in the “Baking” mode. The sugar should gradually dissolve. Be sure to stir the puree. While it is cooking, you need to remove the zest from the lemons, squeeze out the juice and pour it into the slow cooker.

The next step is mixing sugar and gelatin. This little trick allows you to prevent the gelatin from clumping into lumps and distribute it evenly throughout the confiture. Pour pectin and sugar into the multicooker bowl, wait until they dissolve and the mixture boils, after 2-3 minutes turn off the device. The confiture can be placed in hot jars. In order for the dessert to be stored all winter, the container must be sterilized. The confiture turns out thick, aromatic and pleasant to the taste.

Conclusion

Seedless plum confiture for the winter, prepared according to simple recipes, can be stored for a year. To do this, it must be placed in a cool room with a temperature of +10 0 - +20 0 C. The delicacy is good for health and comes in handy in winter, when you want to drink a cup of aromatic hot tea or bake a delicious pie.

A jar of delicious plum jam prepared for the winter will never be superfluous. Tested - no one can resist this dessert. Making such jam will be easy even for a beginner, and experienced housewives will find new and unusual preparation options for themselves.

In order for the quality of the jam to be at its best, you should pay special attention to the preparation of the fruit. Simple recommendations will help you avoid improper preparation:

• fruits for jam should be moderately soft, ripe, without damage or dents;
• to curl them you need a large amount of sugar so that the jam does not ferment;
• Removing the seeds is an important step, because you can accidentally choke on them.

Important: if you use very sweet plums, you can safely reduce the addition of sugar to them and add citric acid to give the jam a slight sourness.

Preparation of the main ingredient

Plums do not need special preparation, but it is still better to pay attention to some points before preparing the confiture. The most important thing is that the fruits are not rotten and free of worms.

For plum confiture, fruits of different sizes or varieties are suitable:

1. White or yellow plums are also suitable for jam - these varieties are as sweet as blue ones. The main thing is that they are not damaged or wormy.
2. If the plum is overripe, the peel will be easy to remove. Such fruits are easy to separate from the seeds. Ripe cream is ideal for making jam; it is still better not to use it for preserves.
3. It’s easy to prepare plums – wash them, remove the stems and pits. If necessary, the peel is removed.

How to make plum confiture at home

Confiture is considered one of the best varieties of jam. Its main difference is canned whole fruits or pieces of fruit in thick syrup. For confiture, ripe or overripe cream is suitable - you need 1 kilogram. You also need half a kilogram of sugar.

1. Place clean, pitted fruits in a saucepan with thick walls. Add sugar to them. Grind the plums into small pieces in a blender.
2. Bring the plum pieces in syrup to a boil over heat, skim off the foam and simmer for 40 minutes.
3. The finished confiture 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 in production to currant jam. This recipe for plum jam for the winter is considered universal. To begin with, you should prepare the products: 1 kilogram of ripe plums, the same amount of granulated sugar, 1 teaspoon of citric acid, a glass of clean water.

How to make plum jam:

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

Seedless

Ripe plums, such as the Hungarian variety, are suitable for jam. You need about 1 kilogram of fruit. To cook a sweet, tasty product you need a sufficient amount of sugar - the same as a plum - 1 kilogram. Water can also be useful - about 100 milliliters.

Preparation:

1. The seeds are removed from the fruits, each plum is torn or cut into two parts. Place the cream in a prepared special enamel saucepan and add water.
2. Place on medium heat and simmer for 20 minutes. The hot plum mixture must be pureed using a blender. You can also do this using a masher.
3. Place the puree on the stove and gradually add sugar to it. Boil the jam for 20 minutes. The foam needs to be removed several times. You also need to cook the plums until they turn into a thickened mass.
4. Pour uncooled jam into jars and roll up.

Without peel

Delicate plum jam becomes even softer if the fruit is peeled. Making such a sweet dessert will not be difficult if you follow this proven recipe. You will need 1 kilogram of ripe plums (can be yellow or white), 800 grams of granulated sugar, 1 glass of distilled water.

Cooking method:

1. Place the peeled plums from dust and pits in a saucepan, fill them with water, add sugar and place over medium heat.
2. When the fruit comes to a boil, sharply reduce the heat to low. Boil the plums for 30 minutes until completely softened.
3. Pass the finished mass through a sieve - only plum pulp and syrup will remain. These two ingredients are needed for jam.
4. Pour the mixture without skins into a saucepan, 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 slow cooker

It turns out that a multicooker is the ideal option for preparing aromatic plum jam with high quality and without much effort. Using this device, it is easy to make jam for those who want to stock up on it for the winter, but do not have extra time for preparation. You will need 2 kilograms of ripe large plums, sugar - 1.5 kilograms, half a teaspoon of citric acid.

Step by step recipe:

1. Cut the cream halves, separated from the pits, into squares. Place the chopped fruits in the multicooker bowl. You can also add a little water. Add sugar to plums.
2. Set the multicooker to the “Stew” mode, usually the time is set to half an hour - no more. Then remove the foam and stir the plums in the syrup.
3. Boil the plum pieces in sugar again on the “Baking” mode for 15 minutes. Add citric acid to the jam and stir.
4. Pour the finished product into half-liter jars and seal for the winter.

With chocolate

To surprise your family and friends with a delicious dessert, just take a jar of chocolate-plum jam out of the cabinet. This jam is considered an ideal addition to a pie, casserole or as an impregnation in a cake.

In order to cook this delicacy, you will need 2 kilograms of large ripe plums, 800 grams of granulated sugar, 120 grams of butter, a bag of vanillin, 70 grams of natural cocoa bean powder.

1. Cut the plums into quarters and cover them with granulated sugar for half an hour so that they release the juice.
2. Place the plums and syrup in a saucepan and place over medium heat. Bring the fruits and sugar to a boil and cook for 40 minutes.
3. Put butter into the jam, add vanillin and cocoa. To stir thoroughly. Boil over low heat for 10 minutes.
4. The finished product is poured into clean jars and sealed with metal lids.

With apples

Connoisseurs of apples and plums will appreciate this confiture for its sweet and sour taste and delicate aroma. The necessary ingredients are ripe plums - about one kilogram, 500 grams of apples (the variety can be Antonovka or White Nalivka), 1 kilogram of sugar, 1 teaspoon of cinnamon.

Cooking method:

1. Cut the plums into slices, cut the apples in the same way, additionally removing the core and seeds.
2. Place the fruits in a saucepan in layers and cover them with sugar and add cinnamon. Leave for an hour for the fruits to release juice.
3. Place on the fire and bring to a boil, stirring constantly with a wooden spatula. Cook the confiture for half an hour.
4. The finished product can be crushed through a sieve or with a hand blender. Then pour into clean jars and close.

In the bread machine

To make the housewife's work easier, you can cook plum jam in a bread maker. Using this device, it turns out, you can not only bake, but also prepare other dishes, including jam 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 pits. Place the fruits in the bread maker container and cover them with sugar.
2. Set the “Baking” mode and cook the jam for 45 minutes.
3. When the product is ready, the foam is removed from it and it is sent to pre-prepared glass jars.

From frozen plum

The classic recipe for plum jam can be made at any time of the year if you have frozen plums in the freezer. It is enough to take out the ice fruits, defrost them and separate them from the seeds. The ingredients are taken in the same proportions as previously stated in “A Simple Recipe for the Winter.” The preparation steps are the same, with the exception of defrosting the plums.

With gelatin

Plum syrup with the addition of gelatin will be even thicker and more pleasant in taste. In order to prepare such a dessert, you will need.

Confiture looks like a very thick jelly and is a type of jam. With its sourish-sweet taste, plums are suitable for both desserts and meat dishes. Therefore, confiture from this fruit can be sweet, but also spicy. The latter preparation is served as a sauce for beef, pork, and spicy fragrant cheeses. Let's see how to make plum confiture using various recipes. You can just take Hungarian or Renclod, but it is not forbidden to add other varieties.

If you have collected overripe, softened, cracked (in a word, lost their presentation) fruits, make plum confiture for the winter. To do this, wash the fruits and remove the seeds. Place in a basin and add water at the rate of 0.5 cups of liquid per kilogram of plums. Cook until the fruits are completely soft, then rub through a sieve. There is a simpler option: just pass the raw plums through a meat grinder with a fine grid. Add granulated sugar (300 g per liter of puree) to this slurry and cook, stirring regularly, for about 40 minutes. Pour hot into sterilized jars and seal tightly.

But if the fruits are unripe and sour, we make this confiture from plums. A day before cooking, rinse 100 g of light large raisins and pour boiling water over them. Strain and pour half a glass of rum (or any other strong aromatic alcohol). Cover with cling film. The next day, wash one and a half kilograms of plums, remove the seeds, and chop the pulp coarsely. Remove the zest from two lemons and two oranges and squeeze the juice into a bowl. Add half a glass of cold water and put on fire. When the mass heats up, add 300 g of sugar. After boiling, add the same amount of natural honey. We actively skim off the foam, then add plums and raisins along with the remaining alcohol. When it boils again, turn the heat down to low and cook the mixture until thickened - about an hour. Pour the hot plum confiture into prepared jars and screw on the lids.

The following recipe allows you to prepare an exquisite sauce for future use for meat, camembert or brie. It is also good with mascarpone or curd cheesecake. The preparation involves such unexpected jam ingredients as garlic (3 cloves), ground paprika (large spoon), black and pink peppercorns, and salt. Thyme and bergamot leaves add freshness and unique charm to the sauce. This original suggests cooking like this. Puree the plum pulp (1 kg) in a blender. Transfer to a heat-resistant bowl, add crushed garlic, three tablespoons of salt, 400 g of brown thyme, 5 stems, bergamot leaves.

Pour in 100 ml of Balsamico vinegar and put in the oven at 150 o C for an hour and a half. Then add the pepper mixture and return to the oven for another 15 minutes. In a separate cup, dilute one and a half spoons of agar-agar (you can use gelatin) with boiling water. Carefully, so as not to form lumps, mix into the fruit-spicy mixture. Pour into jars and seal.

There is also a marshmallow-like dessert called Fruits are pitted. For 2 kg of sweet Hungarian, take half as many apples. The fruits are placed in a basin in layers, sprinkling each with sugar (one and a half kilograms in total). Also add the grated zest of one lemon and cinnamon. Place the bowl on the fire and cook, stirring, until the mixture thickens to the consistency of very thick marmalade. Lay it out in a layer and dry it a little in the oven.

Confiture is an interesting type of sweet preparation for the winter, which is, in fact, ordinary jam, but with a jelly-like consistency and whole pieces of fruit. However, the last condition is not at all necessary, and many housewives prefer to make the preparation in the form of fruit puree.

Wealth of options

For the basic preparation, use any products that your family likes. Especially popular with us are confitures made from apples, pears, and, of course, plums.

You can also prepare a kind of jam from assorted fruits. The first example of this is plum and apple confiture, beloved by many. And of course, you have the final say in terms of selecting a variety of spices and herbs for the finished dish.

Plum confiture has an amazing, sour-sweet, incredibly rich taste. Like all similar products, it carries not only pronounced taste characteristics, but also certain beneficial properties.

For example, such a preparation will be incredibly valuable for those who experience any difficulties with natural intestinal motility.

It will also be useful for people with some problems with the functioning of the digestive tract. In a word, this is not only a delicacy for the winter, but also the most natural medicine.

His recipes can also include other fruits. The most popular among “sophisticated” housewives is the addition of apples and pears to marmalade confiture. However, if you like other products of this kind, you can safely diversify any recipe at your discretion. Another undeniable advantage of confiture lies in the extreme simplicity of its preparation. Even an amateur can handle it perfectly!

Well, let's move on to the practical part and start learning plum confiture recipes.

Classic recipe for plum jam

There is a single, traditional recipe for plum confiture for the winter, which any housewife can implement in her culinary practice. Such jam does not require an abundance of components, and certainly does not carry any specific actions.

It is this classic “golden” recipe that can be diversified and varied according to your own taste and discretion - in any case it will turn out delicious if you follow all the rules of standard cooking technology. Making plum jam is not difficult, but it will require some care on your part.

The finished product will have a dense puree-like consistency, and it will contain pieces of the “main” fruits, reminiscent of either marmalade, candied fruits, or candies. If you don't like whole pieces in jams and jellies, we recommend that you grind the resulting mass in a blender or standard food processor.

It is better to do this after cooking and relative cooling, before pouring into sterilized glass jars. It is much more convenient to use an immersion blender for this purpose, but if you don’t have one at home, use a regular kitchen appliance.

To prepare pitted plum confiture for the winter, you will need:

1. Plums (preferably ripe, even slightly overripe) – 1 kg;
2. Sugar (white or brown) – 300 g;
3. Clean drinking water – ½ glass.

Cooking instructions:

• Rinse the ripe blue plum fruits under running water using laundry soap. Be sure to sort through the fruits and carefully ensure that there are no spoiled fruits among them. Next, remove the seeds (some prefer not to do this, but such confiture is only suitable for people with specific tastes);
• There is no need to additionally chop the plums - it is enough that they are broken in half;
• Place the fruits in a heavy-bottomed saucepan and cover them with the indicated amount of water;
• Place the container with plum fruits and water over medium heat. Stirring the mixture constantly, bring it to a boil;
• When boiling occurs, reduce the heat to minimum and simmer the mass for 40-50 minutes. The plums should be thoroughly boiled. It is necessary to stir the jam so that it does not burn or boil over. It is also advisable to periodically remove the foam that forms on the surface, if any. Under no circumstances should more water be added - plums should be steamed in a small amount of liquid! Otherwise, the syrup will not be as rich as you want;
• Next, when the fruits are boiled, immerse the blender in the mixture and turn it into fruit porridge. If you do not have such household appliances, you can rub the fruit through a sieve or pass it through a meat grinder with a thick grate;
• Pour the resulting puree back into the pan and add 300 g of sugar (you can use more, depending on your personal preferences; the main thing is that there is no more than a kilogram of sand);
• Cook over low heat for 40 minutes, constantly stirring the mixture with a silicone or wooden spoon;
• Check the jam for readiness - drop a drop on the saucer. If it does not spread and holds its shape, then the delicious plum confiture is ready!;
• Pour the mixture into pre-sterilized jars of a size convenient for you. In total, this recipe should yield a kilogram of jam, so two half-liter jars will be enough. Roll them up and place the finished product in a cool, dry place.

As you can see, preparing a delicacy is not so difficult. The main thing is not to “overdo it” with sugar. If apples or pears require more sweet sand, then in the case of plums you need to exercise maximum caution, otherwise you will end up with a completely different taste than you imagine.

Apple-plum confiture

If single-ingredient jam doesn't quite inspire you, try making a rich, flavorful assortment.

Plums and apples go perfectly together in any homemade preserves - compotes, jams, preserves. So why not use this one "trump alliance" and in this case? So, how to make apple and plum confiture?

To do this you will need:

1. Plums – 1 kg;
2. Apples (yellow or green) – 500 g;
3. Sugar (white or brown) – 1 kg;
4. Cinnamon – 1 tsp;
5. Zest of half a lemon - optional.

Cooking instructions:

• Prepare the fruit: wash it with clean water and soap, check for bruises and wormholes. Apples can be peeled; You should remove the cores from them and cut the fruits into slices. Simply break the plums in half with your hands and remove the pits;
• Place the peeled and chopped fruits in a saucepan with a thick bottom, sprinkle with sugar and cinnamon, and grind thoroughly. At the same moment, you can add lemon zest, chopped on a fine grater. However, this should only be done if you are one hundred percent sure that your plums are sweet enough. Otherwise, the finished confiture may become very “sour”;
• Leave the resulting assorted sugar for an hour or two in such a state so that the fruits release abundant juice;
• Place the container over medium heat and cook until the mixture begins to boil. As soon as boiling occurs, turn the heat to minimum and cook the confiture for about half an hour (this time may vary in different cases, so we recommend that you monitor your jam yourself);
• When the fruits become soft and sufficiently saturated with syrup, you can grind them with an immersion blender so that the mass acquires the consistency of a thick puree. Alternatively, you can use a sieve or grinder. For those who like whole pieces of fruit in preparations, this recommendation is no longer relevant, but you will still have to finish cooking the jam;
• After you have achieved a thick, homogeneous mass, place the fruit puree on the stove again and simmer over low heat for another half hour;
• Pour the prepared confiture into clean, hot jars and seal each one with a lid. Cool and place in the refrigerator (or any other cool place without excess humidity).

There are many recipes for delicious plum confiture, and you can use any that you personally like. And even better - invent your own technology for preparing an excellent winter preparation.

The first thing you want to make from plums in order to preserve at least a little of their wonderful taste and aroma is, of course, jam - a delicacy that is perhaps the easiest to prepare. There are a lot of recipes and technologies for making plum jam. But today I would like to focus on one of the simplest ones. No flavoring additives, additional thickeners or water are used here. And to give the jam the desired homogeneous jelly-like consistency, you don’t have to use a blender. Everything is much faster and simpler: this plum jam is prepared using a meat grinder. We will simply puree fresh plums, cover them with sugar and boil them to the required degree of thickness. It couldn't be simpler. Even a novice cook can handle such a simple recipe in no time. In this case, plum jam turns out to be very thick, has a rich plum color, taste and aroma.

Taste Info Jam and marmalade

Ingredients

• plum (weight with pit) – 1 kg,
• sugar – 0.9 kg.

How to make simple plum jam for the winter using a meat grinder

You can use any plum for jam, whatever is available or whatever you prefer. This will not affect the process of making jam, only the color of the finished product and its consistency. Wash the selected plums and remove the pits. If your plum is ripe and soft, then it will be faster and more convenient to remove the seeds using a stick with a blunt end (a sushi stick or a simple pencil will work perfectly). The pit is removed in the same way as a cherry: insert a stick into the recess where the stem was attached and gently push through the pit. It is extracted quickly and easily from ripe plum pulp.

If your plums are dense, the stick method will not work - the pit in such plums sits quite tightly. Here it is better to use another option for removing the bone. We cut the plum around the groove, touching the pit with a knife.

Then we take the upper half and carefully, like a screw cap, “unscrew” it. If the plum pulp is very dense, you can make several rotational movements left and right before the final twist.

As a result of this simple manipulation, you will get two neat plum halves. Believe me, it’s faster than just trying to remove pits from plums.

Now the plums are ready for chopping. This is where a good old meat grinder will come to the rescue - it will quickly and easily grind the hard plum skin. Blender, unfortunately, cannot handle this.

We twist the plums with a meat grinder. Place the resulting puree into the bowl where the jam will be cooked.

Note: it is better to choose a wide container for cooking jam in order to increase the surface area for moisture evaporation, which, in turn, directly affects the cooking time. A basin or wide saucepan of 5 liters is ideal.

Sprinkle the plum puree with sugar. Stir everything thoroughly so that you get a homogeneous plum mass, and place the container on the stove.

Heat and then boil the jam, stirring the mixture periodically (it is advisable to use a wooden spatula for this) for 35 minutes. First set the heat on the stove to medium, and when the jam boils, turn it up to maximum. Time is measured from the moment of boiling. During the cooking process, carefully remove the foam. During active boiling, quite a lot of it is formed.

After the specified time, remove the jam from the stove - longer cooking will have an extremely negative effect on the taste of the delicacy. The longer you simmer the jam, the more pronounced the burnt sugar taste will be. You can check readiness like this: put jam in a spoon, pour it onto a plate and use a spoon to divide the resulting blot into two parts. If the parts come together, the jam is not ready. The halves don’t come together - the jam is completely ready.

While the saucepan with jam is on the stove, prepare jars for it. Sterilize the jars and lids and let them dry.

Teaser network

And fill it with hot jam. Screw on the lids. From the specified amount of ingredients, 800 ml of jam was obtained (2 jars of 300 ml each and one is 2/3 filled).

Hot jam is still liquid, but as it cools it thickens quite a lot. The final consistency of the jam will depend on the type of plum and how long it simmered.

Let the jam cool and store. Thick, fragrant plum jam is perfect as a filling for baked goods. Or it will be a great addition to a cup of hot tea.

Bon appetit!