Plum jam from plums for the winter - 2 cooking recipes

Plum jam is ideal for all occasions: for sweet sandwiches, as a filling in pies and pies, as a layer in cakes or pastries. It can be dried in the oven, turning it into homemade marshmallows or candies.

Plum jam from plums for the winter

Make plum jam for the winter to get a tasty treat that can be adapted for different culinary occasions? It’s easy and simple if you have proven recipes with step-by-step photos from the best cooks on the RuNet at hand. The choice is yours: what products to take, what proportions to use. Make the jam sweeter or more sour, thick or slightly runny, boiled, with the taste of burnt sugar or with a delicate lemon note.

The simplest way to make plum jam requires only the plums themselves and sugar. In different recipes they either use water or not, and do it in different volumes. A lot depends on the variety of plums and their ability to release liquid. You can sprinkle the berries with sugar so that they release juice. Or immediately boil them in syrup.

There are essentially only two ways to make plum jam.

First: first, something like jam is cooked, and it makes no difference with the addition of what products and what techniques are used. This jam is then ground into a puree using a blender. The pits, of course, must be removed from plums.

Second: plums are cut into halves, smaller pieces, crushed through a meat grinder or pureed in the same blender and then boiled into jam with added sugar.

The degree of grinding can also be different. That is, jam can be made to the same consistency as baby puree. Or leave the plums in it not completely crushed, so that small pieces with skin get on your teeth. It is permissible to leave plums in the jam in the form of halves, boiled until completely soft. The main thing is that it has the appearance of a jelly, which is not difficult to achieve in the case of plums.