Prune jam for the winter: recipes for seedless confiture

Prunes are called dried fruits of plums of any variety. During the drying process, the plum acquires a "candy" taste, the sugar turns into a concentrated form. The product contains carbohydrates, proteins, potassium, vitamin K, carotene. Jam from such fruits is a vitamin delicacy, it has a slight laxative effect, which is important for older people. Consider the intricacies of preparing prune jam for the winter, various types of recipes and cooking technologies.

Features of making prune jam for the winter

Jam has the highest taste, in which the fruits are finely ground on a blender or passed through a fine sieve without skin.Before this, the prunes are boiled in a small amount of water over low heat or kept for several minutes in warm water to soften and saturate with moisture.

Because fruits contain concentrated sugar, less sugar should be added to jam than to fresh fruit preparations, and at the end of cooking.

Selection and preparation of products

Dried fruits are selected according to the following criteria:

color - uniform, rich black, without excessive gloss, white bloom or mold;
density - medium, no liquid content inside;
aroma - pleasant fruity, no signs of mustiness;
it is better to take with stones and remove them yourself because of the risk of excessive contamination and falling of fragments of stones into fruits during industrial processing.

The dryer is thoroughly washed, first in a cup of water, and then in running water, and then proceed to heat treatment.

How to properly prepare containers?

Prune jam is a high-calorie product, 100 grams of it contains 241 kilocalories due to the large amount of sugar. Since you can’t eat a lot of it at once, it is advisable to choose containers from 300 to 500 grams.

Pay attention! The thicker you plan to cook the jam, the wider the neck of the jar should be.

Lids can be taken metal, polyethylene or glass, with a locking mechanism. Wash the jars from the inside in a bowl with a solution of baking soda, rinse with running water, scald with boiling water or sterilize in boiling water for 5-7 minutes.

Best Recipes

Very tasty jam is obtained according to classic recipes - as our grandmothers grinded fruits, through a sieve and meat grinder, as well as according to new recipes, with chocolate, spices and pectin.

Classic Jam

If prunes are taken without pits, it is worth immediately heat treatment, if with pits, then first steam out the drying a little, then remove the pits and cook again for 20-30 minutes. When cooking, pour water so that the fruit is completely covered with water by 2-2.5 centimeters.

Required products:

prunes - 500 grams;
sugar - 250 grams.

After softening the prunes, rub it through a metal sieve. Pour sugar into the water remaining after boiling dried fruits and prepare a syrup, mix with grated fruits and boil to the desired consistency. Spread hot in jars, cork, keep warm for 20-24 hours.

With pectin

Apple pectin is a natural thickener for fruit and berry jams, jams, jelly.

Important! After adding pectin, the boiling time of the jam should not exceed 3 minutes. If cooked longer, the pectin is partially destroyed.

Required products:

prunes - 1 kilo;
sugar - 600 grams;
Pudov pectin - 1 sachet (10 grams);

Add water to dried fruits, boil until soft, chop. Combine the puree with the remaining water from cooking and sugar. Cook for 20-30 minutes. Mix a bag of pectin with two tablespoons of sugar and add to the jam. Remove from heat after 2-3 minutes. Arrange in jars, roll up, let cool at room temperature.

With spices

Unusual blanks can be prepared by adding ground cinnamon, clove buds, ginger, cardamom, nutmeg to chopped prunes.

Required products:

prunes - 500 grams;
freshly squeezed juice of one lemon;
crushed nutmeg - 1/3 teaspoon;
cinnamon - ½ teaspoon;
sugar - 400 grams.

Dried fruits soak in hot water until softened. Grind in a blender. Add freshly squeezed juice of one lemon, sugar. Cook until desired thickness, at least 30 minutes. At the end of cooking, add spices. Pour into jars, roll up, cool at room temperature.

With chocolate

Chocolate prune jam can be poured into silicone cookie molds. Putting the delicacy in the refrigerator for one day, we get a wonderful chocolate dessert.

Required products:

prunes - 400 grams;
chocolate lump - 600 grams;
sugar - 250 grams.

Dried fruits stand in water until they become soft, chop in a blender, cover with sugar. Leave for a period of 6 to 12 hours, for example, overnight. Then cook on low heat for 5-7 minutes. Repeat the cooking procedure 2-3 times to get a non-spreading confiture.

Grate chocolate or cut into pieces, melt in a saucepan. Fill the baking dish a little less than half. Put jam on top of chocolate, pour chocolate on top.

After filling out all the cells of the form, put the dessert in the refrigerator. After hardening, transfer to a bag. Dessert can be stored in the refrigerator for up to 3 months.

Through a meat grinder

Steamed dried fruits with a bone taken out should be passed through a meat grinder.

Required products:

prunes - 1 kilo;
sugar - 750 grams.

Pour crushed fruit with sugar and leave for 4-6 hours to soak. Put on a small fire. After boiling, cook with constant stirring for 40 minutes. Pour hot into jars, cork, warm under a blanket for 20-24 hours.

Rules for storing confiture

In a basement with a constant temperature of 3-4 degrees or on the bottom shelf of the refrigerator, jam is stored for up to 2 years. At room temperature, well-cooked thick jam can be stored for up to 1 year.