Plum with ginger for the winter: 3 step-by-step recipes with cinnamon and lemon, storage

From the abundance of the summer harvest, housewives close the jam from apples, strawberries, raspberries, cherries, apricots, currants. Plums are also often used for conservation - they make juice, jam, jam, marmalade. Ginger root can diversify plum jam. Plum with ginger for winter days has a piquant taste with a spicy, delicate aroma. Even a novice housewife can prepare a plum preparation.

Features of making jam from plums with ginger for the winter

Ginger-plum preparation can surprise any guest, because not everyone uses this spicy root for canning. The blank has an unusual taste, which is not easy to recognize even after repeated tasting.

Ginger gives plums a pleasant burning taste and a bright, rich aroma. The root is added not only to jam, but also to compotes, juices, tinctures - it gives the workpiece freshness and unusualness.

Preparing plum jam is quick and inexpensive, so many housewives will like it.

Sugar, ginger root and plums can be purchased at every store, market or supermarket. Subject to all the rules of cooking, the jam will have a delicate texture, moderate sweetness, and a pleasant aroma. Plum can be combined with other products, various fruits, berries, spices are added to it.

Selection and preparation of products

Fruits must be whole, free of cracks, stains, damage or rot. Preference should be given to specimens with dense skin and juicy pulp.

Ginger must be fresh, dried root is not suitable for cooking.

Plums are washed, the stalk is removed, sorted, bad fruits are discarded. Rinse ginger in water, remove the skin, cut into thin layers.

How to prepare the container

The container must be intact, without cracks, chips or other damage. Containers should be washed in soapy water with a brush or washcloth. Particular attention should be paid to the neck of the jar, often there are dried remains of preservation, rubber gaskets from the lids on it. After washing, the bottles are rinsed several times and dried.

Cooking recipes

There are many recipes for making plum jam. The most relevant options for preparing a sweet treat will be considered below.

The classic way

Products for harvesting must be of the same degree of maturity. For cooking you will need:

400g plums;
2 cups of sugar;
350ml water;
1 tsp ground ginger.

How to:

Fruits are washed, pitted, put in a saucepan, poured with water. The fruits should be boiled until they are soft.
Fruit mass is mixed with ginger, sugar, boiled for half an hour. It is important to systematically defrost the jam.
The jam is removed from the stove, waiting for cooling, crushed with a blender until smooth.
Then the jam is boiled again for half an hour.

After thickening, the mass is poured into a sterilized container, corked, wrapped in a warm blanket. After 2-3 days, the spin is removed to a permanent storage location.

Lemon variant

Give originality to plum jam with ginger and lemon. Such a twist will have a sweet and sour, spicy, burning taste and pleasant aroma.

Required products:

1 kg plums;
100g ginger root;
200g lemon;
1.5 kg of granulated sugar.

Cooking technology:

The plum is washed, the lemon is blanched, cut into slices, sprinkled with sugar. Ginger root is washed, peeled, cut into thin plates, sprinkled with sugar.
The contents of the pot are left to infuse for 2-3 hours to extract the juice, after which they are boiled separately.
First, ginger is boiled for 10-15 minutes, mixed with lemon, boiled for another 10 minutes. Next comes the turn of plums, they are combined with a sour-spicy mass, boiled for 15 minutes.
After the mass has cooled, it is again put on the stove for languishing.

After 20-30 minutes after boiling, the hot liquid is poured into sterilized bottles, rolled up with lids.

With cinnamon

Cinnamon gives plum jam a memorable aroma and unusual taste. Having kept the workpiece in liquid form, it can later be used as a sauce for meat dishes.

What you need:

2 kg plums;
1.4 kg of sugar;
0.5 tsp cinnamon;
1 tbsp l. wine vinegar.

Cooking Methodology:

The fruits are washed, pitted and peeled, chopped with a blender or meat grinder.
The resulting mass is covered with sugar, left to infuse for 2-3 hours. The mass is mixed with wine vinegar, boiled on medium heat for 10-15 minutes.
Leave the workpiece to cool, then boil again. After cooling the jam, it is boiled again for 25-30 minutes.

Boiling jam is poured into glass jars, tightly corked with nylon lids.

How to store the finished product correctly and how long

Canned blanks are stored in a dark, cool place like a pantry, basement, cellar. The twist can be stored no longer than 1 year. Plums without sterilization are corked with a plastic lid, stored in a refrigerator for no more than 1 month.