Apple-plum jam: TOP 7 step-by-step recipes for cooking for the winter

In fact, jam is a sweet product obtained by boiling fruit or berry puree. Often, from a mixture of two such purees, an assorted jam is formed, which is distinguished by a pleasant, sweet and sour taste. Apple-plum tasty jam looks like a dark brown, homogeneous mass, where the amount of sugar is 60 percent. If sugar is more than expected, citric acid or apple cider vinegar is added to the mass.

The subtleties of cooking apple-plum jam for the winter

Jam will turn out rich and fragrant if you strictly follow the recipe.In order not to be mistaken with grams, fruits are weighed after removing the seeds and skins. If you do not add water, increase the cooking time, the dish will turn out thick and sweet, keeping more vitamins intact.

Many people prefer to pre-grind fruits (berries) in a blender, pass through a meat grinder, which leads to an increase in cooking time. It is better to first finely chop the fruit, boil, and then pass through a sieve. The amount of sugar depends on the sweetness of the foods used.

Requirements for the main ingredients

Plums and apples are chosen ripe or slightly unripe. If the fruit is only slightly wrinkled, nothing bad will happen. This will not affect the taste of jam. Rotten and moldy fruits should not be used, otherwise the dish will quickly deteriorate in the end.

Attention! In overripe fruits, the amount of pectin is reduced, which makes the dish watery.

Bits are removed from apples with a knife, and plums are removed by hand. It is advisable to wear gloves, as dark varieties of plums stain the skin of the hands.

How to properly prepare the container for the start of the process?

Jam does not require additional sterilization. It is enough to properly prepare the container, heat it in the oven, and then fill it. Glass jars are washed under running water using soda, s alt or laundry soap. Then put on a baking sheet and put in a cold oven.

Turn it on 120 degrees, wait for it to heat up. Usually, this takes about twenty minutes. After carefully remove, pour the jam. Plastic lids are allowed.

How to make jam from plums and apples at home?

Apple contains a lot of pectins, which bind products together.If you cook jam from apples alone, the taste of the dish will turn out to be insipid. It will be much inferior to the same product consisting of mixed fruit purees. The dyes under the skin of plums give the dish a beautiful color, and the flavor depends on the variety of selected ingredients.

Usually jam is cooked in a wide stainless steel or aluminum bowl. First, fruit puree is put on medium heat, when it boils, on low heat. Cooking time should not exceed thirty minutes, otherwise the color of the dish will darken greatly, and most of the beneficial vitamins will be destroyed.

Classic recipe

A kilogram of apples and plums will require 1.2 kilograms of granulated sugar. Wash the apples, peel them, put them in a bowl, cover with a lid and boil until soft. Remove from heat, let cool, pass through a sieve.

Rinse the plums under water, remove the pits, put in a bowl with a thick bottom, pour in some water and boil for a few minutes. Let cool. Rub through a sieve. Combine both purees, stir and put on medium heat, add sugar.

The readiness of jam is determined as follows: drip a little mixture onto a glass surface and see if it spreads or not. If it does not spread, after cooling it keeps its shape, then the jam is ready.

It is poured into glass jars, closed with a lid. Store in a cool place.

In the oven

Rinse the fruits, remove the seeds. Plums divided into two parts, folded on a baking sheet. Do the same with apples. Turn on the oven at 180 degrees, put a baking sheet with apples. Once they are soft, remove and let cool. Bake plums at the same temperature, let cool.

Grind baked fruit in a blender, put in a shallow, wide basin and put on medium heat. As soon as the mass boils, reduce the fire, add granulated sugar. Boil until the fruit changes color and the mass becomes thick. Do not forget to remove the foam.

The number of ingredients is the same as in the classic recipe. Pour into jars and roll up with a typewriter or close with a nylon lid.

In the slow cooker

A kilogram of sugar will require 600 grams of apples and plums. Peel the apples, remove the pits and finely chop. Remove the pits from the plums, chop and chop in a blender (meat grinder). Mix plum puree with apple slices, put on a slow fire and heat slightly. Pour in half of the prepared sugar.

Put the mixture into a slow cooker, put it on for 15 minutes, turning on the “start”. After a while, add the rest of the sugar, put the device on the “quenching” mode. Jam is cooked for two hours and fifteen minutes. Pour hot into sterile jars, roll up and store in a cool place.

With pumpkin

For a kilogram of apples and plums, 700 grams of pumpkin is taken. The pumpkin is peeled, cut into small pieces, put in a container and boiled until soft. Prepared apples and plums are also added there. Bring the mixture to a boil, reduce heat and simmer for another five minutes.

When hot, grind everything with a blender, put on the stove, adding sugar. During the cooking process, the foam is removed. Bring to the desired density, remove from heat and pour into prepared jars.

With garden pear

It takes a kilogram of apples, pears and plums. Sugar needs 1.2 kilograms, 50 grams of apple cider vinegar is also added. Fruits are washed, peeled (except plums), cut and scrolled in a meat grinder. Pour into a saucepan and boil for about seven minutes over medium heat.

Pass hot through a fine sieve, put back on the stove, while reducing the fire. As soon as the mixture becomes half as much, sugar and vinegar are added. Cook for another 15 minutes, remove and pour into jars.

With orange

Orange adds extra flavor to jam. According to the recipe, a little water and cinnamon are added to a mixture of apples, plums and orange. Take 500 grams of apples and plums, one orange, half a teaspoon of cinnamon, a glass of brown sugar and a glass of water.

Apples and plums, peel, cut, pour a glass of water and put in a multicooker bowl for 20 minutes in the “baking” mode. Grate the zest of the orange and squeeze out the juice. Once fruit is cooked, add orange zest and juice, sugar and cinnamon.

Chop everything in a blender. Turn on the slow cooker for 60 minutes, periodically open the lid and stir the mixture. The jam is ready.

Thick jam

To make the jam thick, the recipe does not use water, and take a little more sugar (by 200 grams) than necessary in the recipe. The product itself is boiled until reduced in volume by half. This will take 40 minutes.

Further storage of the finished product

Preparing and storing jam is actually not difficult. If all the subtleties of cooking are taken into account during preparation, then the finished product can be stored at plus twenty degrees.

Meanwhile, for general insurance, jam jars should be carefully corked and stored in a cool cellar.

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