Plum Jam Recipes with Bone

Pitted plum jam is the easiest and best way to preserve healthy fruit for the winter. The traditional recipe is based on boiling fruits covered with sugar. Ready plum jam is rolled into jars. Due to the presence of seeds, the shelf life of sweets is limited, but you can safely enjoy it until next summer.

How to cook plum jam with seeds

It is easiest to cook plum jam without removing the core. It is enough just to properly prepare the fruits. Plums of any variety are used for jam. It is only necessary to take into account that if the pulp is watery, then the whole fruit will not be preserved after cooking. In order to get whole fruits in plum jam, plums of late-ripening hard varieties are used. Perfect for Mirabelle, Hungarian, Cherry plum, Renklod.

Preparation begins with sorting plums. Fruits are selected ripe, but not overripe. All stems are removed. Cracked, scab-affected, rotten fruits are discarded. The next step is to blanched the plums. The skin of the fruit is covered with a white wax coating. To remove it, the plums, after washing with cold water, are poured into a colander and dipped for 5 minutes in hot water heated to a temperature of 80^оC. Small fruits are blanched for no more than 3 minutes.

Regardless of which jam recipe is used, plums are pierced with a fork after heat treatment. You can make small cuts. Through the holes made, the pulp is better saturated with syrup, and the skin does not crack.

Any jam recipe implies its subsequent preservation. Plums that have not had their core removed cannot be stored for a long time. Jams need to be prepared so that you can eat until the next season. It is optimal to preserve the product in small glass jars. For cooking plum jam, it is better to use an aluminum bowl. In such dishes, the burning of sweets is excluded. During cooking, a saucer for the skimmed foam should be at hand. It is better to stir the plum jam with a wooden spoon.

To make a delicious plum jam, you can use the following tips:

• the recipe can be varied by adding other ingredients, for example, berries to get a richer taste;
• the amount of sugar does not have to be thrown according to the recipe, but poured to your taste;
• the more acidic the plum, the more sugar you need to add;
• when cooking jam from whole fruits, it is advisable to choose fruits of the same size and maturity.

The readiness of jam is judged by consistency. The syrup becomes thick and the fruit looks like a piece of marmalade.

Classic Plum Jam Recipe

For a novice housewife, the classic recipe for plum jam with pits is considered the best option. The preparation of sweets takes place with simple ingredients and without complicated steps. According to the classic recipe, jam can be preserved, used for baking pies, or simply eaten.

To preserve 2 jars with a capacity of 0,5 liters of plum jam, you will need the following ingredients:

• whole fruits – 1,5 kg;
• water – 400 ml;
• loose sugar – 1,5 kg.

After preparing all the ingredients, proceed to the main action – cooking jam. According to the classic recipe, you need to do the following steps:

1. To obtain a good plum delicacy, the fruits are carefully sorted. Leave only whole plums without visible damage to the skin, having elastic pulp. Soft fruit will not work. During cooking, the bones will separate from the pulp, and the product will be spoiled.
2. Selected whole fruits are washed with clean water, left to drain in a colander. To remove residual moisture, the fruits are poured onto a cloth and wiped with paper towels.
3. The next step in the classic recipe is boiling the syrup. The process continues until the sugar is completely dissolved. According to the indicated proportions, water and sugar are mixed, boiled until tender.
4. Ready syrup is poured over whole fruits. The bowl of sweetness is left to cool in a cool place. You can’t put it in the refrigerator. Rapid cooling will spoil the plum jam.
5. After cooling, the syrup with whole fruits is put on fire. To prevent burning, you can put a special fire diffuser under the bowl. The jam is brought to a boil, periodically removing the foam with a spoon, and immediately removed from the stove.
6. According to the recipe, after cooling, the product must be boiled and cooled two more times.
7. The third brew ends with conservation. At this time, sterilized lids and jars should be ready. When the sweet delicacy boils, it is immediately laid out in jars with a spoon and rolled up with lids.

Until completely cooled, the jam with a bone is warm. Banks are turned upside down, covered with old clothes or a blanket. The cooled preservation is sent to the cellar.

The video tells about the preparation of jam:

Plum jam with a stone for the winter

If you want to cook plum jam with stones in a special way, then you should like the five-minute recipe. The name comes from the quick preparation of the ingredients. These steps only take five minutes. Of course, then whole fruits with a stone will be soaked in sweet syrup for a long time, but the hostess does not incur any labor costs.

To prepare the following ingredients:

• fruits with a stone – 0,8 kg;
• loose sugar – 0,6 kg;
• water – 150 ml.

To prepare a plum product, you need to go through the following steps:

1. To cook syrup, you need a saucepan that has thick walls and a double bottom. The specified amount of water and sugar is brought to a boil, which will take no more than five minutes.
2. While the syrup is cooking, prepare the plums. Fruits are quickly washed under running water, the skin is pierced with a fork. These actions will also take no more than five minutes.
3. Prepared fruits are put in a bowl, poured with boiling syrup, left to infuse for 12 hours.
4. After the first infusion, the plum product is put on fire, brought to a boil, and the foam is removed with a spoon. The procedure is repeated 4 times. The last boiling ends with preservation in jars.

The unusualness of the recipe lies in the original plum product. The fruit is elastic, soaked in sugar. In a jar filled with thick syrup, the plum resembles marmalade.

Pitted yellow plum jam

You can make jam from yellow fruits with a stone according to the same recipes that were used for blue fruits. In order not to repeat ourselves, consider plum jam with a stone according to a lazy recipe.

Of the ingredients you will need:

• yellow fruits – 1 kg;
• loose sugar – 1 kg;
• water – 250 ml.

The recipe for making plum treats consists of the following steps:

1. Whole yellow plums are washed with clean water, the skin is pierced with a fork. Remove the stalks. It is not necessary to dry fruits after washing.
2. According to the indicated proportions, water with sugar is taken and syrup is boiled.
3. When the grains of sugar are completely dissolved, plums are poured into the syrup. Continue to boil for about 15 minutes.
4. The plum product is allowed to cool. The boiling procedure is repeated 2 times. The last brew ends with preservation.

Yellow plums are delicious. The disadvantage of the recipe is a violation of the integrity of the fruit. Boiling often separates the skin of the fruit.

Shelf life of plum jam with pits

Any jam with good closure with lids is stored for up to three years. However, the recipes reviewed involve the use of whole fruits with pits. Such a plum product is stored for no more than 8 months. Simply put, conservation must be eaten before the new harvest. From long-term storage, the bones accumulate hydrocyanic acid. The harmful substance can be neutralized by repeated boiling. However, first you have to remove the core from the pulp, and it is difficult to do such actions with candied fruit.

Conclusion

Pitted plum jam prepared according to any of the recipes can be improved. Housewives during cooking add other berries and fruits, rub the zest of orange, lemon, add mint.