Plum jam with walnuts: a simple recipe for the winter

Every year, the huge world of canning is replenished with new recipes that immediately become popular with housewives who love to experiment in the kitchen. The preparations combine the most unusual and seemingly incompatible components, and the recipe for jam from plums with walnuts will certainly bewilder, and after cooking - a constant delight.

The subtleties of making plum jam with nuts

There are few features of preparing such an unusual delicacy, and one of them is the correct selection of ingredients. You can use nuts not only walnuts, but also hazelnuts, almonds, or add assorted several types.

Plums are recommended to take hard varieties, early or too soft will boil, and the workpiece will turn into an ordinary plum-nut paste instead of an exquisite dessert. Be sure to make sure that the fruits are not overripe - this will also affect the quality of preservation.

Preparation of plums and nuts

Before you start making jam, be sure to prepare nuts and fruits. Sort the plums (2 kg), remove the pits, cut the halves into cubes. If the fruits are not too large, you can additionally not chop.

Peel the nuts, sort out the kernels (200 g), remove the spoiled halves. Rinse, pour cool water for half an hour. Do not prolong soaking - this time is enough.

If jam from stuffed plums will be prepared, finely chop the nuts after soaking. It is not recommended to use a blender for this - it will turn the kernels into porridge, which will not look very appetizing in the workpiece.

How to make plum and walnut jam

Preparing jam is better in thick-walled dishes. You can use a saucepan or even a frying pan with high sides. Preparing jam, recipe:

Put the plums in a cooking pot, send to the fire.
When the fruits are a little soft and start to boil well, reduce the heat, add sugar (1.8 kg).
Cook, stirring vigorously, 40 minutes.
Drain the water from the walnut kernels, wait a few minutes until the liquid drains completely.
Add the nut kernels to the simmering plum mixture.
After boiling, boil for another quarter of an hour, not forgetting to stir - the jam may burn.

Pour the finished preservation into sterile jars, seal immediately. Do not take out to a cool room until completely cooled. No need to flip after capping.

This is a basic recipe, you can experiment with it, supplement it with other components. One of the ingredients that is recommended to be added to almost ready-made jam is cinnamon. It is important to use not cinnamon powder, which is not always of high quality, but cinnamon sticks.

Another experiment that is recommended to be carried out in the preparation of plum jam - fill each fruit with gruel from nut kernels, carefully put in a container and cook, stirring gently, until tender. The number of components does not change - for 2 kg of fruit 200 g of kernels. Cinnamon - half a stick.

Before packing the finished jam, it is better to remove the cinnamon stick. Cinnamon Stuffed Plum Jam is a ready-made dessert that can be served at the table in winter.

Helpful advice! Before preparing the preservation, you need to consider that the jam will be the same color as the fruit, so it’s better not to mix fruits of different shades - it will not look very attractive in jars.

How to store jam

Any preservation, regardless of what components it contains, is recommended to be stored in a cool and dark place. Plum jam for the winter is no exception; a cold basement or cellar is suitable for storing it. If you only have a few jars of treats, you can put them in the fridge.

It is recommended to use small containers (up to 500 ml) in the preparation of the workpiece. Open jam spoils quite quickly, even if you send it to the refrigerator. You can slightly extend the storage time with a thick plastic lid, which is used to seal the jam left after dinner.

If long-term storage of jam is planned, it is recommended to send it for sterilization after packaging in jars. The process will take a little time - about a quarter of an hour. Only after that cork, wrap with a blanket and leave to cool completely.

Plum jam, supplemented with such an unusual component as nuts - an unusual combination for many, but you should not refuse the opportunity to prepare a delicious treat. The recipe will certainly go into the family piggy bank and will be used annually - you won’t be able to refuse an amazing dessert.