Seedless plum jam for the winter

Pitted plum jam is not at all one, but dozens of very tasty recipes for harvesting for the winter, many of which are so extraordinary that from the first try it is not possible to immediately determine what this miracle was created from. Moreover, there are quite a few varieties of plums, and they differ greatly not only in color, but also in taste, sweetness, hardness and aroma.

How to cook seedless plum jam

However, there are general guidelines for making plum jam that you should be familiar with before choosing a specific recipe.

Preparing plums for cooking consists in thoroughly rinsing the fruits and removing the seeds from them. To extract them, you can cut the plums into halves. There is another way: take a small clean stick with a diameter of an unsharpened pencil and, passing it through the place where the stem is attached, push the bone out from the other side. This technique may be useful for some of the recipes described below.

There are several secrets that help maintain the integrity of the plum skin when making jam:

• before cooking, the fruits are placed for several minutes in a soda solution, after which they are washed well under running water;
• plums are blanched for 2 minutes in boiling water before cooking and immediately rinsed with cold water.

What varieties of plums to choose for jam

Of course, pitted plum jam can be prepared from any variety. But if there is a desire to make a classic jam with whole, not boiled pieces of fruit in it, then it is better to choose varieties with dense pulp and a well-separated bone, for example, varieties of Renklod or Hungarian. Each variety has its own zest, thanks to which the jam from this plum variety will be either the most fragrant, or a very beautiful shade, or the most intense taste. For example, the Vengerka variety makes plum jam thick and saturated, and from Renklod, the workpiece is very tender, with a delicate aroma.

The degree of ripeness of plums also largely determines the taste and texture of the finished jam. From slightly unripe fruits, it is easier to get jam from whole pieces. Fully ripened and even overripe fruits are more suitable for jam, with its consistency resembling jam or jam.

It is recommended without regret to reject even slightly spoiled fruits or those that have been visited by representatives of the insect world. After all, even one such fruit can spoil the taste of the entire finished dish.

After all, it is in freshly picked plums that the maximum amount of pectin is contained, which helps to get ready-made jam, similar to confiture. With each day of storage, the amount of pectin in the fruit decreases.

How much sugar is needed for plum jam

Although according to the standard recipe for cooking plum jam, the amount of sugar is taken approximately equal in weight to the amount of prepared fruits, this rate can be easily changed in one direction or another. There are recipes where sugar is not added at all. And in the so-called “cheese” jam, its amount can be doubled so that the workpiece does not sour.

If the variety of plum used for jam is already quite sweet, then the amount of sugar can be significantly reduced. This will make it possible to easily obtain a thicker and at the same time almost transparent syrup.

How long to cook plum jam

According to the classic recipe, plum jam cooking lasts several days with long infusions between the shortest heating processes of the plum mass.

On the other hand, there are quick recipes for plum jam – the so-called five-minute, as well as “raw” jam. Their preparation as a whole takes, as a rule, no more than 30-40 minutes.

In general, classic cooking with long infusions of plum jam is not always required, but only when you need to get a thick and tasty jam with minimal effort (but not in time). There are also more simplified recipes for plum jam, in which you can manage the whole process within 1,5-2 hours.

A common reason for the dispute of many experienced housewives when cooking plum jam is the question – to add or not to add water? Indeed, in many recipes, it is advised to lower prepared plums into ready-made sugar syrup. In others, the fruits are only covered with sugar and later boiled only in their own juice. In fact, a lot depends on the juiciness of the variety of plums that is used to make jam. If there is enough juice in the plums, then water can not be added. But at the same time, the procedure for preliminary infusion of fruits with sugar becomes mandatory, and they must be especially carefully monitored during the cooking process in order to prevent burning.

The easiest recipe for pitted plum jam

You will need the following components:

• 1000 g of pitted plums;
• Xnumx g of granulated sugar;
• 110 ml water.

According to this recipe, plum jam is cooked at a time:

1. Syrup is prepared from sugar and water by slowly heating and mixing these two ingredients together.
2. Peeled fruits are mixed with syrup, brought to a boil over low heat and boiled for about 35-40 minutes.
3. Stir during this time only a few times and very carefully.
4. When hot, plum jam is laid out in glass jars and closed for the winter.

Plum jam without sugar

To make jam according to this recipe, you will not need anything other than the plums themselves:

1. The fruits are cut into two halves, the bones are removed.
2. Placed in a refractory container and left in this form for several hours.
3. After the plums give juice, the container with them is placed on a small fire and, bringing to a boil, boil for 15 minutes.
4. Remove from heat and let them cool for about 8 hours.
5. Repeat the procedure at least three times.
6. If the plums are still sour, it is allowed to add a little honey to the jam.
7. Hot jam is packaged in jars and covered with plastic lids.
8. Store in a cool dry place without light.

Quick plum jam without cooking

The most useful, of course, is plum jam, cooked without cooking. Of course, it is not entirely correct to call it jam, but such dishes have gained such popularity in recent years, and they even have their own name – “raw” jam.

Even though the workpiece requires mandatory storage in the refrigerator, more sugar must be added to it than to regular jam:

• 1 kg plums;
• 1,5-2 kg of granulated sugar.

This dish is quick and easy to make:

1. Rinse the fruits, remove the stones and grind with a meat grinder or blender.
2. Add sugar to the crushed fruits in parts and mix well.
3. Let the fruit mass brew for 20 minutes at room temperature and mix well again.
4. Sterilize small jars and spread the “raw” plum jam over them.
5. Close with lids and store in the refrigerator.

Plum jam with cinnamon

Adding just one cinnamon in a recipe can completely change the taste and aroma of the usual plum jam:

• 1 kg plums;
• 1 kg of granulated sugar;
• 1 teaspoon ground cinnamon.

The recipe itself involves cooking in two stages:

1. Fruits are thoroughly washed, dried, divided into halves, stones are removed and sprinkled with sugar.
2. Set aside for 4-6 hours, so that the plums have time to release the juice.
3. Then they are heated to a boil and boiled for 15 minutes, constantly removing the foam.
4. Again set aside for 12 hours, covered with a lid or gauze to protect against debris or insects.
5. Put on fire again, add cinnamon and cook after boiling twice as long.
6. Stir very gently to keep the shape of the fruit.
7. When hot, they are distributed in glass jars, twisted.

Seedless plum jam five minutes

Five-minute, as the name suggests, is a quickly made jam. But not always. Sometimes a five-minute jam is understood as a recipe for a workpiece that is cooked in several stages, like a traditional classic jam with long aging intervals (up to 8-12 hours). But the boiling period itself is only five minutes.

But still, most often a five-minute plum is prepared in a slightly different way.

You will need:

• 1 kg of plums are usually dark in color;
• 1 kg of granulated sugar;
• 50-60 ml of water.

The cooking process itself, along with cooking, takes, of course, a little more than five minutes, but still not very long:

1. The plums are washed, sorted, pitted and cut into smaller pieces to speed up the process of soaking in syrup.
2. Water is poured into the bottom of the pan, sliced ​​uXNUMXbuXNUMXbfruits are laid out in layers, sprinkled with sugar.
3. Cooking begins on low heat, after boiling, the fire is further reduced and the boil is maintained for 5-6 minutes.
4. Be sure to remove the emerging foam.
5. After 5 minutes, boiling plum jam is laid out in sterile containers and screwed with sterile lids.
6. It is advisable to keep the twisted jam jars upside down under a blanket until they cool, in order to provide additional sterilization to the workpiece.

The resulting jam is not thick, but very tasty.

White plum jam

The most famous white variety is the white honey plum. It is distinguished by really honey sweetness, but you will have to work hard to remove the stone from the fruit.

You will need:

• 1 kg of white plum;
• 800-1000 g sugar.

White plum jam is traditionally brewed in three stages:

1. Wash the fruit and, cutting each fruit in half, remove the bone with a knife.
2. Pour the fruit with sugar and leave overnight to soak in the juice that stands out.
3. Put the plums filled with juice on heating and cook after boiling for no more than 5 minutes.
4. Cool the jam completely again to room temperature.
5. Repeat this procedure 3 times.
6. During heating and cooking, be sure to remove the foam from the jam.
7. In a hot state, you need to decompose the jam into jars and cork.

Red plum jam

Red varieties of plums are very diverse in size, shape and texture of fruits, but the color of the jam is very beautiful. This jam is prepared in exactly the same way as in the previous recipe.

Fragrant green plum jam

Green plums are not at all unripe fruits, as it might seem. A prominent representative of such plums is the Green Renklod variety. They are very juicy, sweet, and in terms of taste they can compete with the sweetest peaches and apricots, not inferior to them at all.

Plum jam from green fruits is cooked according to the same traditional scheme in several stages, as described above. At the last stage of cooking, you can add a few star anise to the dish – in this case, the workpiece will acquire an incredible taste and aroma.

Black plum jam

It is from black varieties of plums that the jam is most saturated in taste and color. The most famous varieties are Hungarian, Prunes, Tula blue.

The manufacturing process is identical in everything to the preparation of white plum jam. In addition, the bone, as a rule, separates from the pulp very well, which means that the jam has every chance to turn out beautiful with dense, well-preserved pieces.

Seedless yellow plum jam

Varieties of yellow plums are usually distinguished by juicy honey pulp with a poorly separating stone, so it is convenient to make jam-like jam from them – without a stone and a peel, with a uniform structure.

Harvest:

• 1 kg of yellow plum;
• 500-800 g of granulated sugar.

The recipe for jam from pitted yellow plums does not provide for long cooking, and the color of the finished delicacy will be very similar to honey:

1. The fruits are washed and the seeds are removed along with the peel.
2. The fruit pulp is transferred to a cooking container, sprinkled with sugar and left for a couple of hours.
3. After settling, the plums are mixed and put on the stove, brought to a boil over low heat.
4. Then cook for no more than 5-10 minutes, stirring slightly.
5. While still hot, the jam is immediately laid out in small jars and twisted.
6. Wrap until cool and store in a cellar or cool pantry.

Unripe plum jam

Often late varieties simply do not have time to fully ripen. In this case, you can try to make delicious jam from them, since it is better not to eat unripe plums in raw form.

You will need:

• 400 g of plums;
• 300 g of water;
• Xnumx g of granulated sugar.

For pitted jam, only varieties with well-separating pits are suitable, otherwise cutting the pulp from unripe plums is a laborious and rather pointless task:

1. Fruits are sorted, washed and in any way separate the stone from the pulp.
2. At the next stage, they are poured with cold water and brought to a boil over low heat.
3. After boiling, the fruit should float to the surface.
4. Let them cool completely and heat again until boiling.
5. Drain the plum mass in a colander, let the excess water drain.
6. At the same time, boil the syrup from half of the sugar and water prescribed according to the recipe, cool and pour plums over it for at least 12 hours (it can be for a day).

   

7. Drain the syrup, add the remaining amount of sugar to it, boil, cool.
8. Pour plums over them again and leave for at least 12 hours.
9. For the third time, put the syrup with plums on fire, boil after boiling for several minutes and remove from heat, mix.
10. Bring to a boil again and cook for about 30-40 minutes over low heat until tender, until the syrup is covered with a thin film.

Sliced ​​plum jam

In order for the slices in plum jam to keep their shape well, it is necessary to choose a variety with dense pulp for this workpiece. They should not be overripe and soft.

Prepare:

• 1 kg of strong plums;
• 100 g of water;
• 1 kg of granulated sugar.

For cooking, plums of the Hungarian variety are best suited:

1. The fruits are carefully selected, the soft ones are set aside (they can be used for another harvest).
2. The pit is removed, and the plums are cut into quarters.
3. Water is poured into the bottom of the pan, then placed in layers of plums and sprinkled with sugar.
4. The pan with the workpiece is set aside for a couple of hours.

   

5. This time can be devoted to washing and sterilizing jars and lids.
6. Then the jam is put on a quiet fire so as not to stir it again, and boil after boiling for about 40 minutes.
7. The readiness of jam is checked traditionally – on a cold saucer you need to put a drop of ready-made treats, it should keep its shape.

Delicious plum jam halves

Plum jam according to this recipe will surprise you not only with whole, well-preserved fruit halves, but also with an attractive citrus aroma.

You will need:

• 960 g of plums;
• 190 ml of water for jam;
• Xnumx g of granulated sugar;
• Xnumx soda;
• 1 liter of water for the solution;
• 20 g orange peel.

Another technique is used to preserve the shape of plum pieces in jam – soaking in a soda solution:

1. Soda is dissolved in water, washed and selected fruits are placed in the solution for 2-3 minutes.
2. Carefully wash off the soda solution from the surface of the fruit.
3. Split the plum into halves, remove the seeds.
4. Prepare sugar syrup, bring it to a boil.
5. Halves are poured into hot syrup and left to infuse for about 10 hours.
6. Heat the jam to a boil and cook for no more than 5 minutes, trying not to mix the fruits, but only removing the foam.
7. Set aside again to cool completely.

   

8. At the last stage, a thin skin is removed from an orange or lemon scalded with boiling water, cut into thin strips.
9. Add the zest to the plums and cook after boiling for 15-17 minutes.
10. The foam must be removed when it appears.
11. Distribute the jam that has not yet cooled down into sterile jars, twist.

Plum jam for the winter with vanilla

Vanillin can be added to plum jam prepared according to any of the recipes described above. Usually it is added 5-10 minutes before the end of cooking. For 1 kg of plums, one pinch of vanillin is enough.

Thick plum jam

Many people prefer thick jam. To achieve this effect, it is necessary to cook in several stages, slightly reduce the amount of sugar and add citric acid to the syrup. Naturally, the plum variety chosen for use in this recipe should be sweet.

You will need:

• 2 kg pitted plums;
• 1 kg of granulated sugar;
• ½ teaspoon citric acid (1 tablespoon lemon juice).

The cooking method is quite traditional:

1. The fruits are separated from the pits, sprinkled with sugar and left overnight.

   
   

   Advice! It is not recommended to cover the lid so that the fruit breathes. Can be covered with gauze to protect against dust and insects.
2. In the morning, put on a slow fire and stir very gently, waiting for the sugar to dissolve completely. More jam does not interfere, only remove the foam.
3. After a three-minute boil, remove the heat and cool completely.
4. Repeat the process three times.
5. In the last run, add citric acid, remove the foam for the last time and boil for another 5 minutes.
6. Hot jam is distributed among jars, corked.

Plum jam with gelatin

There is an even more reliable way to make thick plum jam – use gelatin.

You will need:

• 1 kg of dense pitted plums;
• Xnumx g of granulated sugar;
• 30 g of gelatin.

The process of making plum jam is very simple:

1. Fruits, as usual, are washed and pitted.
2. Sugar is thoroughly mixed with gelatin.
3. Spread plums and a mixture of sugar and gelatin in an enamel pan, shake slightly, leave overnight to extract juice.
4. In the morning, shake again and put on a small fire.
5. Bring the plums to a boil and immediately roll them into sterile jars.
6. Let cool upside down and wrapped under a blanket.

Plum jam: a recipe with spices

If you add various spices to plum jam (anise, cloves, cinnamon, black allspice, ginger, and others), you can end up with an incomparable delicacy with a delicate oriental taste and aroma. The amount of added spices should be minimal – a few grams per 1 kg of fruit.

You can, for example, use the following recipe:

• 3 kg pitted plums;
• 2,5 kg of granulated sugar;
• 3 g of cinnamon;
• 1 g of cardamom.

The process of making jam is traditional – you can choose any technology from those described above.

Plum and apple jam

Apples and plums in jam go very well together.

You will need:

• 1000 g pitted plums;
• Xnumx apples;
• Xnumx g of granulated sugar.

Manufacture:

1. Apples are cut into small slices, half the amount of sugar and 100 g of water prescribed by the recipe are added and boiled over low heat for 20 minutes.
2. Plums are pitted and covered with the remaining sugar, set aside overnight to soak in juice.
3. In the morning, apples and plums are combined, brought to a boil and boiled for about 10 minutes.
4. The fruit mixture is again set aside to cool completely.
5. Then they are heated for the last time, boiled for 10-12 minutes and laid out in jars.

Plum and apricot jam

If you cook jam in the traditional way, described in detail in the recipe for white plums, from a mixture of plums and apricots, then it will be difficult to even understand what it is made of.

They usually take:

• 1 kg plums;
• 1 kg apricots;
• 1,5 kg of granulated sugar.

The taste and aroma of such a preparation will be incomparable.

Plum jam with lemon

Citrus pairs wonderfully with many fruits, and lemon also helps preserve the shape of the fruit pieces in the jam.

You will need:

• 960 g pitted sweet plums;
• 1 lemon;
• Xnumx g of granulated sugar;
• 3 g of cinnamon.

The technology for making jam according to this recipe consists of the traditional three stages. Lemon is doused with boiling water and grated together with the peel. It is only important to remove all the bones at the same time – they can be bitter. Grated lemon, along with cinnamon, is added to plum jam at the last stage of cooking.

Delicate plum jam with peaches

Peaches and plums perfectly complement each other in a fabulous taste jam.

Fruits can be taken in the same proportion, and peaches can be used half as much as plums. Granulated sugar is added in the same amount by weight as the mass of pitted plums used.

Otherwise, the process of making jam is traditional.

Currant and plum jam

For this jam, you can only use plums of early varieties or currants from the freezer, since these fruits and berries do not often intersect with each other.

You will need:

• 1,5 kg of pitted plums;
• 1 kg red currant;
• 2 kg of granulated sugar.

The easiest way to make such a yummy is:

1. Plums are washed, freed from stones.
2. Currants are sorted out, all twigs, leaves are removed and thoroughly washed under running water.
3. Berries and fruits are mixed in one container, crushed with a blender and covered with sugar.
4. Leave for an hour or two to soak.
5. Then, over low heat, the fruit and berry mass is heated to a boil and boiled for 10-15 minutes, removing the foam and stirring.
6. Lay out in small jars and roll up for the winter.

Seedless plum jam with oranges

Oranges can be added to plum jam in any capacity: both in the form of juice and in the form of zest. But it is most optimal to use a whole orange with the peel, but without stones. Like all citrus fruits, the seeds can add bitterness to the finished jam.

You will need:

• 1 orange;
• 1 kg plums;
• 1 kg of granulated sugar;
• 100 ml water.

Preparing this dish is very simple:

1. Prepare sugar syrup, boil.
2. Orange cut into thin slices, removed from each bone.
3. Sliced ​​orange is placed in syrup, boiled for 5 minutes and cooled.
4. Plums are pitted, mixed with syrup and left for a couple of hours to wash and sterilize the jars during this time.
5. Next, the jam is boiled for about 30-40 minutes until cooked (a drop of syrup keeps its shape).

Plum and ginger jam

Ginger is one of those spices that not only blends perfectly with plums, but also brings a new, original shade to the finished jam.

You can use any recipe you like for cooking. Ginger can be added both in the form of a dry powder, and fresh, grated on a fine grater. For 1 kg of plums, add a pinch of ginger powder or 10 g of fresh ginger root.

The spice is added immediately, at the very beginning of the preparation of the jam.

Seedless plum jam recipe with apples and oranges

If a large harvest of apples and plums is planned for the current season, then it is difficult to come up with something tastier than this recipe. Adding an orange will help give the jam a particularly unusual taste and aroma.

You will need:

• 5 kg plums;
• 4 kg of apples;
• 1 kg of oranges;
• 4 kg of granulated sugar.

The manufacturing technology is very similar to that used in the plum-apple jam recipe. Oranges, crushed on a grater or meat grinder, with pits removed, are added to the jam at the last, third stage of preparation.

How to cook plum jam with pear

But just adding a pear can make plum jam thicker and less acidic.

You will need:

• 500 g plums;
• 500 g pear;
• Xnumx g of granulated sugar;
• 200 ml water.

The procedure for cooking plum jam with pear is similar to apple jam.

Plum jam with walnuts

Many people know the recipe for royal gooseberry jam, when the berries are freed from pulp before cooking and stuffed with nuts: walnuts or almonds.

In exactly the same way, you can cook real “royal” jam from plums with walnuts.

You will need:

• 1,3 kg of unpeeled plums;
• 1 kg of sugar;
• 500 ml of water;
• about 200 g of peeled walnuts.

The process of making jam according to this recipe cannot be called easy, but the result is worth the effort:

1. Plums are sorted out, removing damaged and ugly forms.
2. Walnuts are divided into quarters.
3. A bone is removed from each fruit with a stick or an unsharpened pencil.
4. Sugar is mixed with water, syrup is boiled.
5. Peeled fruits are placed in it, boiled for 5 minutes and left to cool.
6. The procedure is repeated three times.
7. At the last stage, the syrup is poured into a separate container, and a quarter of a walnut is placed in each plum.
8. The syrup must be heated to a boil again.
9. Arrange plums stuffed with nuts in sterile jars, pour boiling syrup over and roll up with sterile lids.

Plum and almond jam

“Royal” plum jam with almonds is prepared in a similar way, filling each fruit with a whole nut. The only difference is that fruits can be filled with nuts after the second stage of cooking and plums can be boiled for the last time already with almonds.

Plum jam with nuts and cognac

A delicacy, however, not at all a children’s dish is plum jam with the addition of a variety of alcoholic beverages. A delicacy prepared according to this recipe can decorate any celebration.

You will need:

• 1 kg pitted plums;
• Xnumx g of granulated sugar;
• 3 art. spoons of cognac;
• 1 teaspoon of cinnamon;
• 100 g of any nuts (walnuts, hazelnuts or almonds).

Preparation:

1. Fruits are washed, cut into two halves, stones are removed.
2. Then they are sprinkled with sugar, left for an hour.
3. Mix well and put the container to heat up.
4. After boiling, boil until the foam ceases to form, which is removed all the time.
5. Nuts are ground on a coarse grater.
6. Add cinnamon and nuts to plums.
7. Cook for about 10 more minutes.
8. Cognac is added, mixed and distributed in sterile jars.

Plum, Lemon and Ginger Jam

This recipe will not leave indifferent those who like to take care of their health. After all, ginger in combination with lemon is a powerful antiviral agent during the period of exacerbation of colds, and in combination with plum, it is a delicious medicine.

You will need:

• 2 kg plums;
• 1 lemon;
• 30 g fresh ginger root;
• 800 grams of sugar;
• 3 cup of water;
• 15 g pectin.

For jam according to this recipe, it is advisable to choose the most juicy and at the same time strong fruits:

1. Fruits are washed, peeled and pitted and cut into pieces.
   
   Advice! To easily remove the skin from the fruit, you need to make two small cuts on each and dip them in boiling water for 30 seconds.
2. Ginger is rubbed on a fine grater.
3. Pectin is mixed with sugar and fruits are covered with this mixture.
4. Add water, bring fruit to a boil and add ginger.
5. The jam is stirred and heated over low heat until it thickens.
6. Then they are immediately laid out in sterile jars.

Plum jam recipe with mint

The plum is such a versatile fruit that even herbs pair wonderfully with it.

You will need:

• 2,5 kg plums;
• 1 kg of granulated sugar;
• 1 tbsp. a spoonful of vinegar;
• a few sprigs of mint.

Manufacture:

1. The fruits, as usual, are pitted and, covered with sugar, left overnight.
2. In the morning put to boil over moderate heat, after boiling add vinegar, and after another half an hour – finely chopped mint leaves.
3. After about twenty minutes, you can already take a sample from the jam. If a drop thickens on a saucer, then it is ready.

Georgian plum jam

Georgia is known to be famous for its variety of spices, herbs and nuts. Therefore, Georgian plum jam can be called a true delicacy.

You will need:

• 1100 g pitted plums;
• Xnumx g of granulated sugar;
• 85 g of shelled walnuts;
• a few sprigs of lemon balm or lemon balm;
• 5 g of pureed ginger;
• 5 g ground cinnamon;
• 900 ml water.

The preparation of plum jam is quite traditional:

1. Fruits are pitted, covered with sugar and infused for about an hour.
2. Pour in water, heat to a boil over low heat and collect the foam.
3. Add cinnamon and ginger and boil for half an hour.
4. Dry the walnuts in the oven, grind them on a grater and add to the jam.
5. Finely chopped herbs are added 10 minutes before readiness.
6. They are laid out in sterile and dry jars, twisted for the winter.

Simple jam from plums in a slow cooker

A multicooker will reduce the amount of effort and time to a minimum.

It is necessary:

• 500 g of pitted plums;
• Xnumx g of granulated sugar.

Preparation:

1. Fruits with sugar are mixed in a multicooker bowl and allowed to stand for 15-18 minutes.
2. Turn on the “Extinguishing” mode for 40 minutes and close the lid.
3. After 20 minutes, you can open the lid and stir the jam.
4. When the signal rings, distribute the workpiece into sterile jars and cork.

How to cook plum jam with cinnamon and oranges in a slow cooker

There are no fundamental differences from the previous recipe. For 1 kg of fruit, 1 orange and a pinch of cinnamon are added.

The orange is crushed in any convenient way along with the skin, and the seeds are removed from it. Together with cinnamon, they are added approximately in the middle of the jam making process.

Plum jam in the oven

The oven is also able to somewhat facilitate the work of the hostess. It is enough just to fill the prepared fruits with sugar according to any recipe and place them in a deep baking sheet, preheating the oven to 200 ° C.

After 30 minutes, plum jam can be considered ready – it is poured into jars and twisted.

Rules for storing plum jam

It is advisable to store plum jam in a dry and cool place where light does not fall, especially direct sunlight. An ideal place would be a cellar or pantry without windows.

Store it in such conditions for up to three years.

Conclusion

In general, seedless plum jam is not so difficult to prepare, although this process can take up to several days in length. But a large variety of different additives makes it possible to experiment almost indefinitely.