Pitted plum jam

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make jam from pitted plums for the winter? Prepare your food. It is better to use sweet varieties and well-ripe plums for making jam. Homemade plums and sloe are perfect for this preparation. If the plum is very sweet, then you can reduce the amount of sugar.

2. STEP 2

   

   Sort the fruits, remove twigs, leaves, and rotten berries. Rinse the plum under running water, then drain it in a colander and let the water drain.

3. STEP 3

   

   Pour boiling water over the plum, and then immediately plunge into cold water. Due to temperature changes, it will be possible to easily remove the skin from the fruit. First, cut each plum into two halves, remove the pit, then carefully remove the skin from each. Place the peeled fruits in a bowl. Using a blender, grind them into a homogeneous mass. You can use a regular meat grinder.

4. STEP 4

   

   Add sugar to the plum mixture. Stir. Put the mixture on fire. If the mixture turns out to be very thick, you can add just a little water so that the plums do not start to burn to the bottom of the dish. Bring the mixture to a boil, then reduce the heat. With constant stirring, cook the mixture until tender, 30 minutes is enough to obtain a thick jam.

5. STEP 5

   

   You can check readiness in the simple old-fashioned way “drop by drop”. To do this, take a little mass and drop it onto a plate. If it does not spread over the plate when it is tilted, then the jam is ready. If you want to get a more liquid consistency of jam, then boil the mass for a shorter amount of time.

6. STEP 6

   

   Pre-rinse the jars with soda solution and sterilize using one of any methods: in a steam bath, in the oven or in the microwave. Also wash the lids, boil and dry. Place the hot jam into jars and screw on the lids. Let the jam cool at room temperature. Store jars of plum jam in the pantry for the winter. Or you can serve it right away. Bon appetit!

Comments on the recipe

Teresa*k

01.12.2023

5

And plum jam for the winter, and this plum compote should be closed for the winter. Will come in handy in winter!

Natalia M

01.12.2023

4.7

I made jam from pitted plums for the winter. It turned out fast and delicious! My plums are blue with a thick skin. I didn’t remove it; we like textured jam. After trimming and removing seeds, I crushed the fruit with a blender. It seems to me that this is even faster than using a meat grinder. I sprinkled the puree with sugar and immediately put the pan on low heat. The juice appeared very quickly. For the first half an hour the jam was liquid, and then it began to thicken. Now I started stirring it frequently to prevent it from sticking to the bottom. Cooking time directly depends on the degree of juiciness of the fruit. Therefore, I always focus on the appearance of the future jam. As soon as the thickness was satisfied, I rolled it into jars. My plum jam turned out transparent, dark red. You can feel small pieces, but they are soft. My plums were not very sweet, so the 1:1 fruit ratio is optimal.

KiraMir

01.12.2023

5

We had a lot of plums this year - we made compotes, baked pies, and made dumplings. Finally, everyone was full and it was time for canning. And by the way, this is an interesting recipe. I made jam from pitted plums for the winter. I really liked the advice to check the readiness of the jam drop by drop. The jam turned out very tasty. Thank you very much for the recipe!