8 step-by-step recipes for seedless white plum jam for the winter

Toward the onset of autumn, most summer residents begin to prepare for winter - to harvest from the site and engage in conservation spinning. For example, you can make pitted sweet white plum jam.

Features of cooking white plum for the winter

In winter, you often want to eat fresh berries or fruits. But the prices for such products in the cold season grow significantly, so jam preparations come to the rescue. Delicious preservation is obtained from white plums.

Specific selection and preparation of products

Any plums are suitable for making jam, the main thing is that they are undamaged. You can use both small and large fruits. If there are unripe plums, they will do.

Plums are sorted before cooking. The bad ones are thrown out or cut off. Remove leaves and all rubbish. Then rinse thoroughly with running water. The washed plum is transferred to a towel so that the water dries. After that, you can start cooking.

The only downside to white plums is that the pits of even ripe fruits are difficult to separate, so you have to try to separate them.

If it doesn't work at all, you can pry the bones with a wooden stick.

How to properly prepare the container

Jam is cooked in large enamel pots. Aluminum containers are not recommended. If there was no enamel pan at hand and you had to use an aluminum one, then immediately after it is ready, the jam is shifted.If you leave it in the pot, acids will begin to be released, and this will negatively affect the taste of the dessert.

Spread the finished preservation in glass jars. Before laying, they are thoroughly washed with soap and soda. Just before transferring the dessert, the jars are sterilized.

How to make white plum jam at home

Preparing white plum preserves at home is as easy as shelling pears. Recipes are not much different from other ways of making jam for the winter. Additional ingredients can be used to give the dessert an unusual flavor.

Easy jam recipe

For the preparation of preservation you will need:

• 2 kg plums;
• 1 kg of granulated sugar;
• 30ml filtered water;
• citric acid or freshly squeezed lemon juice.

Cooking process:

1. Plums are sprinkled with sugar, left overnight for the fruits to give juice.
2. The next day, pour in water and put the workpiece on fire.
3. Cook until sugar is completely melted over low heat. But no more than 6 minutes.

Remove the pan from the stove and let the workpiece cool. Then boil again, bringing to a boil. There may be several such approaches, depending on the ripeness of the fruit. You can understand that preservation is ready by the syrup. It should resemble liquid honey.

With nuts

An unusual dessert will turn out if you add nuts to it.

What you need:

• 3 kg white plum;
• 500g nuts;
• 1 kg of sugar;
• 1 liter of water;
• lemon juice to taste.

How to cook:

1. Pour fruit with sugar and leave for a day.
2. In the morning, add water and put the pot on the fire. Cook for 35 minutes.
3. Then add the nuts and simmer for another 40 minutes.
4. At the end of cooking, pour in the lemon juice. Pour the finished dessert into jars.

Chocolate

Required ingredients:

• 2 kg plums;
• 500ml filtered water;
• 1 kg of sugar;
• dark chocolate bar.

Cooking sequence:

1. Remove the seeds from the fruits, chop in a blender or twist through a meat grinder. You should get a homogeneous mass, like mashed potatoes.
2. Chocolate break into small pieces.
3. Mix the plum mass with sugar, transfer to a saucepan and put on fire. Cook until sugar dissolves.
4. Then add the chocolate and cook until it dissolves.
5. The finished preservation is transferred to jars and rolled up.

With orange

What you need:

• 2 kg plums;
• 2 oranges;
• 300ml filtered water;
• 1 kg of sugar.

Cooking:

1. Peel the fruits, cover with sugar overnight.
2. Peel the orange and cut into circles.
3. The next day, put everything in a saucepan, add water and simmer until boiling.
4. Remove from heat, cool. Repeat these steps 2-3 times.

In the slow cooker

Peel the fruit, cover with sugar for 15 minutes. Then transfer to a slow cooker and set the "Extinguishing" mode for 40 minutes. Nuts, spices or citrus fruits are added to give the dessert an unusual flavor.

Vanilla flavored

Preparing plum jam with vanilla flavor is easy. To do this, the dessert is cooked according to any familiar recipe. Then, 2-4 minutes before the end, add a few vanilla sachets or vanilla essence to it.

With cognac

What you need:

• 1 kg plums;
• 1 kg of granulated sugar;
• cinnamon (ground or sticks);
• 60 ml cognac.

How to cook:

1. Separate the fruit from the seeds, pour cognac for 3 hours.
2. Then add cinnamon and granulated sugar. Leave the mixture for another 4 hours.
3. The next day, put the mass in a saucepan and simmer over medium heat for 45-48 minutes.
4. Spread the hot billet into jars and roll them up.

With bone

What you need for cooking:

• 2 kg ripe plums;
• 1.5 kg of granulated sugar;
• citric acid.

How to prepare winter preserves:

1. Rinse fruits thoroughly under running water. Bones do not need to be removed.
2. Put them in a large saucepan and cover with sugar. Leave for a day for the juice to come out.
3. After that, the container with the workpiece is put on fire. Cook until boiling over high heat.
4. Then the fire is reduced to a minimum and simmered for about 30 minutes. If the fruit is not ripe, it will take longer to torment the preservation. You can understand that the jam is ready if you press on the plum. It should be very soft and semi-cooked.
5. Transfer the finished spin hot to the banks and cool. Take it to the cellar before winter.

Terms and rules of storage

The shelf life of the finished preservation is up to 2 years. Banks are recommended to be stored in a cool and well-ventilated place. They can be lowered into the basement or cellar, or placed on the lower shelves of the refrigerator. If there is no room in the refrigerator, an uninsulated balcony will do.

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