How to make raw jam from yellow plums. Yellow plum jam recipes. With the addition of oranges

Speaking of preparations for the winter, I would like to highlight the thick jam from yellow plum seedless. This delicious treat leaves no one behind. The dessert boasts an appetizing amber color, a rich taste of plums and a dizzying aroma. The cooking process is very simple, but a little laborious due to the process of removing the pits. But, given that they are pulled out quite easily, this will not become a hindrance, and you can easily cope with such a workpiece, guided by a detailed, step-by-step recipe. Believe me, it's worth it, relatives and friends will be delighted after tasting a few spoons of the most fragrant dessert!

Ingredients

• Yellow plums - 1.5 kg;
• Sugar - 1.2 kg;
• Lemon juice and zest - optional 0.5 pcs.

Cooking

First of all, you need to thoroughly wash the fruit under running water. Then you need to free the fruits from the seeds. Open the plum by pressing the middle of the fruit with your fingers to open it. Take out the bone and move on to the next one. Don't be alarmed, at first glance it may seem like a very long process, but soon you will get so good at it that you can click through all the plums in a matter of minutes.

Now you need to weigh the peeled fruits and select one and a half kilograms. If you want to use all the fruits, then increase the amount of sugar, at the rate of 80 g of sand per 100 g of plums. If the mass of peeled fruits turned out to be less than indicated in the recipe, then reduce the dosage of the first, based on the same proportions. Transfer the plums to a saucepan with a thick bottom and walls, sprinkle with sugar and leave for 2-3 hours for the fruit to release the juice.

When a sufficient amount of juice has stood out, send a saucepan of fruit to a slow fire. Bring the mass to a boil, stirring occasionally with a wooden spoon or spatula, then cook for another 5 minutes. Remove the pan from the heat and leave to cool completely, covered with a lid or paper so that small debris and dust do not get into the jam. Then repeat the procedure - bring to a boil over low heat and boil for 5 minutes. At this stage, there are several options. If you want to make a watery jam, then you can already roll it up. And to get thick jam, more saturated both in taste and color, you will have to work a little more and repeat the boiling procedure 2 times. Do not forget that this can only be done after complete cooling and only on low heat. If you want the taste of jam to be more piquant and original, then before the last boil, add the juice and chopped zest of one lemon. An orange will also harmonize very well with a plum, but will give more sweetness than acidity.

Jars must be washed in advance with soda and dried thoroughly. Boiling pitted yellow plum jam for the winter, place in prepared containers and roll up with lids. Turn the jars upside down, wrap them in warm clothes (a blanket, a towel, an old jacket are great for this purpose) and leave to cool completely.

Store the cooled jam in any dry room, avoiding direct sunlight - this spoils the color and taste qualities. Yellow plum dessert goes well with any pastry: pancakes, pancakes, cheesecakes. Jam can be used as a filling for pies, pies, pour over ice cream or just enjoy it with aromatic tea. Bon appetit and delicious winter with the magical aroma of yellow plums!

Previously, we gave the recipe for the workpiece -.

homemade jam is one of the most beloved sweet tooth treats around the world. It is adored by both adults and small children - hot toast, richly smeared with jam, can replace any store-bought sweetness. And this is not in vain, because this fruit dessert is incredibly appetizing, and at the same time it also contains a lot of nutrients and vitamins that our body needs so much in winter.

Bright confiture from yellow plums occupies one of the first places of honor in this niche - how can you resist the fragrant sunny sweetness, which not only has an amazing taste, but also looks very attractive? Therefore, in today's article, we will step by step analyze how to cook yellow plum jam for the winter, which you and your whole family will enjoy with a cup of hot tea. And for a better perception, we will add to detailed instructions photo and video materials.

Pitted Whole Yellow Plum Jam

Ingredients

Servings: - + 200

• plums (yellow) 2 kg
• granulated sugar 2 kg
• water 500 ml

per serving

Calories: 39 kcal

Proteins: 0.1 g

Fats: 0 g

Carbohydrates: 9.7 g

60 min. Video recipe Print

Let's start cooking delicious plum jam from sugar syrup. To do this, measure two kilograms of white granulated sugar, pour it into a container with a thick non-stick bottom and pour 500 milliliters of hot drinking water. Put this mixture on a small fire and, stirring constantly, expect to boil. As soon as the liquid has boiled and the sugar has melted, remove the resulting foam and, stopping stirring, leave the syrup to boil for about 5-7 minutes.

In the meantime, proceed to the processing of the main ingredient - plums. Sort the fruits, discarding the spoiled ones, rinse everything thoroughly under a cold running stream and, after drying thoroughly with paper napkins, remove the “tails”.

As soon as the sugar syrup has prepared, gradually begin to introduce plums into it, carefully mixing everything. Wait for the syrup to boil again, and then boil for another 15 minutes. Remove the jam from the heat, cool to room temperature and repeat the process one more time.

While you have free time, sterilize lids and glass containers - to save energy, use a microwave oven for this. Fill each jar with a third of water and put in the microwave for 5 minutes at the highest power - this is enough to sterilize the containers for seaming. Throw the lids into boiling water and hold them there for about 2-3 minutes.

As soon as you have boiled the jam for the second time, pour it still hot into sterile jars and roll up with screw caps. Leave to cool overnight under a warm blanket, placing the blanks neck down.

Advice: so that the skin of the plums does not burst during cooking, and the pulp is evenly soaked sugar syrup, gently pierce each fruit in several places with a toothpick.

Seedless yellow plum jam - a step-by-step five-minute recipe

Cooking time: 45 min.

Servings: 60




• calorie content - 49.8 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 12.4 g.

Ingredients

• plums (yellow) - 500 g;
• granulated sugar - 700 g.

Step by step description of the process

1. In order to cook the “five-minute” jam, first of all, you should start preparing the main component. In this case, they are sweet yellow plums - they should be thoroughly washed under running water, or soaked for a couple of minutes in a deep bowl, and then, dried from excess moisture with paper towels, get rid of the “tails”.
2. Following this, it is necessary, by making longitudinal cuts, to remove the bones from the plums. We cut large fruits into quarters, while small ones are left in the form of halves.
3. We take a deep enameled bowl and mix the peeled chopped fruits together with sugar in it, leave them in this form for a couple of hours (or better at night) to stand out own juice fruits.
4. At the same time, we will prepare the containers and “spins” that were chosen for storing the future jam. Banks need to be sterilized for about 5-10 minutes over a water bath with the bottom up, and then, turning over, rearrange on a towel to dry. The lids should also be boiled - for this we throw them into boiling water for about 3 minutes, and then carefully remove them, transferring them to the jars.
5. As soon as the plums have given juice, put the container with them on a small fire and cook for 5 minutes. after boiling, periodically removing the resulting foam. Remember to stir the fruit mixture while doing this so that nothing burns.
6. Take the jam off the stove and let it cool. Then we return the dishes to the fire, reheat its contents and cook for another 1 minute.
7. The treat is ready! Pour hot confiture into pre-sterilized containers and roll it up with lids, cooling upside down under a warm blanket. Store such a delicacy in a cool dark place.

Advice: if you want to avoid candied jam, then add citric acid to its recipe at the rate of 1 teaspoon per kilogram of granulated sugar.

Jam from yellow plums with orange

Cooking time: 1 hour

Servings: 80

Energy and nutritional value

• caloric content - 43.4 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 10.8 g.

Ingredients

• plums (yellow) - 750 g;
• orange - 1 pc.;
• granulated sugar - 750 g.

Step by step description of the process

1. First, let's process the main ingredients - yellow plums and a small orange should be thoroughly washed under cool water and dried with paper towels. Then we carefully break the fruits of the plums in half, removing all the seeds, and scald the orange with boiling water and, without removing the zest, cut into small slices.
2. We twist the washed and chopped fruits in a meat grinder and send the resulting homogeneous mass to a bowl with a thick bottom. Pour in the same 750 grams of fine granulated sugar and, after stirring thoroughly, leave to brew for about half an hour.
3. At the next stage, we put the saucepan with the fruit and sugar mass on a burner with medium heat and cook after boiling for about 5-10 minutes, constantly stirring with a wooden spatula to avoid burning.
4. We lay out the resulting spicy plum jam, which has an unforgettable citrus aroma, in pre-sterilized jars, and tightly twist it with screw-on boiled lids (or you can roll it up with tin ones using a key - depending on which container you have chosen).
5. Turn the jars upside down and wrap them in a warm blanket, store in this form until cool - about a day, and then remove to the rest of the preservation.

Advice: To quickly sterilize jars and lids, use the oven. To do this, place the container that is wet after washing on a baking sheet upside down, spread the “twists” next to it and put everything in a cold oven, set the temperature controller to 120℃. After 15 minutes, you can remove sterile jars and lids, and then cool.

Jam from yellow plums with lemon

Cooking time: 1 hour 20 minutes

Servings: 300

Energy and nutritional value

• calorie content - 43.2 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 10.7 g.

Ingredients

• plums (yellow) - 3 kg;
• granulated sugar - 3 kg;
• vanilla (pod) - 2 pcs.;
• lemon - 2 pcs.

Step by step description of the process

1. Put the plums in a deep container and fill them with water, let it soak for about 5-10 minutes. Then rinse each fruit under a running stream and, removing the “tails”, dry with paper napkins.
2. After that, removing all the seeds from the fruit, cut them into small slices, then transfer them to a deep saucepan reserved for cooking and mash slightly. Pour three kilograms of sugar to the plums and throw in a few vanilla pods. Thoroughly mix all the ingredients until the sand is completely dissolved, then immediately send the container to the fire and cook until it boils.
3. Without wasting time, take care of lemons - they need to be washed and carefully squeezed out of them all the juice (in fact, it is needed to prepare this delicacy).
4. Once the jam has boiled, pour the juice from two lemons into the bowl with it and simmer until thickened - about 30 minutes.
5. In the meantime, take care of the sterilization of the container - the jars must be held over a water bath for about 5 minutes, the lids for jam should also be boiled for a couple of minutes.
6. Kill the finished thick plum jam with lemon with a submersible blender until smooth and pour into dry sterile jars. Roll them up with lids and leave them to cool completely under a warm blanket until the next day.

Advice: choose a container for jam preparation without cracks, chips and other visible defects - this will ensure the safety of the product and protect you from exploding cans. Also pay attention to the volume of containers - they should be small. Half-liter and liter jars are optimal for storing confiture.

Yellow plum jam with walnuts

Cooking time: 1 hour

Servings: 90

Energy and nutritional value

• calorie content - 49 kcal;
• fats - 0.8 g;
• proteins - 0.3 g;
• carbohydrates - 10.3 g.

Ingredients

• plums (yellow) - 750 g;
• granulated sugar - 750 g;
• walnuts - 100 g;
• water - 200 ml;
• cinnamon (ground) - 12 g.

Step by step description of the process

1. First of all, we sort through all the plums and wash the fruits under a running stream, then carefully cut the fruits in half and remove the seeds that are not needed in this recipe.
2. Then we shift the fruit halves into a thick-walled saucepan, pour them with 200 ml of water and, bringing to a boil, cook over medium heat for about 20 minutes. until fruit is soft.
3. In the next step, we clean walnuts from the shell and grind them (not too much - the nut should be felt in the jam).
4. As soon as the plums have softened, add 750 grams of sugar, chopped walnuts and one and a half teaspoons of ground cinnamon to them. Stir everything well and cook for about 10 minutes after the sugar crystals are completely dissolved.
5. We pack hot jam in dry pre-sterilized jars and roll up the lids. Turn the container upside down, leave to cool until the next day.

Advice: when choosing plums for jam, always pay attention to the maturity and appearance of the fruits - they should be elastic, without visible damage, and optimally ripe (not spoiled and not green).

Jam from yellow plums and pears

Cooking time: 50 min.

Servings: 115

Energy and nutritional value

• caloric content - 36.3 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 9 g.

Ingredients

• plums (yellow) - 1 kg;
• pears - 400 g;
• sugar - 900 g.

Step by step description of the process

1. Wash the fruits thoroughly under cool running water and wipe dry with paper towels. Then we cut the plums in half, removing the seeds from them, and chop the pears into slices, cutting out the core with the seeds.
2. We mix the fruit blanks in a deep enameled saucepan with a thick bottom and pour them with 900 grams of sugar. Leave in this form until the juice appears (this will take about 2 hours).
3. Using a slotted spoon, we take out the fruits of plums and pears and transfer them to a separate bowl, and send the pan with fruit syrup to a small fire and bring to a boil, stirring constantly. Boil for approximately 20 min. after boiling.
4. We return fruit slices to the boiling syrup, and as soon as the mixture boils again, cook over low heat for another 20 minutes.
5. Pour the finished hot jam into sterile jars and roll up. Turning the containers upside down, leave them to cool under a warm blanket.

Advice: so that less foam forms during the preparation of jam, use pressed sugar - it is of better quality.

Jam from yellow plums and apples

Cooking time: 1 hour 15 minutes

Servings: 85

Energy and nutritional value

• calorie content - 39 kcal;
• fats - 0 g;
• proteins - 0.1 g;
• carbohydrates - 9.7 g.

Ingredients

• plums (yellow) - 500 g;
• apples - 500 g;
• granulated sugar - 750 g;
• cinnamon - 1/2 stick.

Step by step description of the process

1. We begin the preparation of plum-apple jam with the processing of fruits - they must be carefully sorted out, washed and dried from excess moisture.
2. Then the apples need to be peeled, the core with seeds removed and cut into thin slices, and the yellow plums should be divided in half and all the seeds thrown out.
3. We move the crushed fruits into a deep and wide enameled container and, having covered them with sugar, leave them alone for 5-6 hours (until a sufficient amount of juice is released), and preferably at night.
4. After that, add half a cinnamon stick to the fruit mixture and, sending it to a quiet fire, boil until it thickens (about 20-30 minutes after boiling).
5. As soon as the jam has become the desired consistency, we remove it from the burner, extract the cinnamon (it has already given up all its taste and aroma) and interrupt the jam with a blender into a homogeneous mass.
6. We pack the finished sweetness in sterile jars and roll them tightly with boiled screw caps. Leave to cool upside down under a warm blanket for about a day.

Advice: so that the jam does not change its smell and color during cooking, follow one condition - always use only kitchen utensils made of wood (spoon or spatula) to mix it.

Among these easy-to-follow jam recipes with magical flavor combinations, everyone will definitely find something of their own. Therefore, rather choose the option you like best and start implementing a new one. cooking masterpiece in life. Bon Appetit!

Calories: Not specified
Cooking time: Not specified

Often we want to cook not only tasty, but also beautiful jam. You can make a stunning amber-colored dessert from yellow plums. We offer you a recipe for a fragrant and sweet treat.

Yellow plum jam - recipe of the day.

Cooking time is 6 hours, and 1 liter of jam is obtained from the indicated amount of ingredients.



Ingredients:
- plums - 1 kg;
- sugar - 1 kg.

Recipe with photo step by step:

Cooking:
1. Choose fresh and ripe plums for jam. Since you will be making jam from yellow plums, try to use fruits with elastic pulp. Yellow plum varieties are much softer than the usual blue ones, so try not to turn the jam into jam. Plums should be washed and dried with a paper towel. Carefully cut the fruit in half along the natural indentation line and remove the stones. Then cut the plums into large sticks or slices. Place the sliced ​​yellow plums in a deep ceramic bowl.




2. Use an enamel bowl or saucepan to make yellow plum jam. Place plums in a container.




3. Sprinkle plum slices on top with sugar. Leave the container for half an hour so that the fruits are infused and let the juice flow.




4. Start making jam. Place a container with plums and sugar on the stove and turn on a low fire. Bring the mixture to a boil and cook for 10 minutes, constantly remove the foam and stir the jam. Turn off the stove and let the jam cool to room temperature. Thus, yellow plum jam needs to be boiled 3 times. Prepare the jar and lid. Pour boiling water over the jar, and boil the lid for 15 minutes. After 3 stages of boiling the jam, it must be poured into a sterilized jar and covered with a boiled lid. Boil water in a saucepan and drop the jar into it. She should be in the water up to her shoulders. Boil the jam for 15 minutes. Then close the jar with a lid using the conservation key.






5. Ready-made yellow plum jam is not only rolled up, it can be cooled and immediately used as a filling for pancakes, or to decorate pastries. Chilled jam can be served with tea.




6. After sealing the jar, you need to turn it over and wrap it with a blanket. In this position, the jam should cool for one night. Then move the jar to storage in a dark, cool place. You can store jam prepared according to our recipe for more than a year and not worry that it will go bad. Enjoy the delicate taste and bright color of yellow plum jam. Bon Appetit!

jam is delicious preparation for the winter. It is made from a variety of berries and fruits.

Today I want to offer a recipe for yellow plum jam. This dessert turns out very tasty and beautiful. Bright, sunny jam will not leave anyone indifferent.

We will cook the jam in two stages, this will help keep the plum halves whole, and the syrup will boil down and become thicker.

The yield of jam is a jar of 0.5 l + a bowl for testing.

To prepare jam from pitted yellow plums for the winter, prepare the necessary set of ingredients.

Wash the plums under cold running water, cut off the tails and remove the pits. Put the fruits in a suitable size pan.

Pour plums with sugar and leave for 3-4 hours at room temperature.

During this time, the plums will release juice, and the sugar will begin to melt.

Put the pot on the fire and bring to a boil. Then boil over low heat for 5 minutes, removing the resulting foam.

Remove the saucepan from the heat and allow the plum jam to cool completely for 2-3 hours.

While the jam is cooling, prepare jars and lids. Wash the jars well and soak over steam for 5-7 minutes. Boil the lids.

Send the cooled jam back to the stove and boil for 20 minutes over very low heat.

Seedless yellow plum jam is ready. Hot pour it into sterile jars and roll up.

Turn the jars upside down, wrap them warmly and let them cool completely.

This jam is perfectly stored in a city apartment.

Bon Appetit!

Do you have small culinary weaknesses? Having tried yellow plum jam, you will immediately get at least one! The delicate sourness of the yellow plum is very harmoniously set off by a pleasant sweetness, this is especially pronounced in the jam. Taste, color, texture of this sweet billet is a gourmet delight.

Surprisingly, one of the most successful ways to make almost any jam, including plum jam, is to pour sugar on the fruit and boil it several times. It's simple, but no less delicious!

Ingredients

• plums - 2 kg
• sugar - 1.2 kg

This amount of ingredients is designed for 5 half-liter jars.

yellow plum jam recipe

We wash the plum, it is most convenient to do this through a colander.

Now we need to remove the seeds from the plums. If they are difficult to separate from the pulp, you can carefully cut the pulp with a knife, discard the bones.

If the pulp is elastic, you need to cut it into slices so that the jam is more or less uniform. Although, the option is also allowed when the plums are simply cut in half.

We put the plum slices in a heat-resistant pan, pour sugar on top and leave overnight (or for 9-10 hours) in the refrigerator. The juice will come out fairly quickly if the plum is juicy, so no additional water needs to be added.

Now we cook jam from plums 2 times. The first time, boil it over very low heat for no more than 25 minutes. Please note that during the first cooking, a thick foam will appear on top of the jam, it should be carefully collected with a spoon or slotted spoon.

After 3-4 hours, boil the jam again for 20-25 minutes over low heat. After the second call, the skin of the plums becomes almost invisible in the jam, as if it dissolves in the pulp and the resulting syrup.

You can roll such jam with iron or plastic lids into half-liter sterilized jars. Hot jam rolled up in jars should be cooled slowly under a blanket. Therefore, we wrap the jars, leave them for a day, and then transfer them to the storage place. You can store this plum blank in the basement or pantry for up to 2 years.