Cooking plum pear jam. How to cook pear jam for the winter? Simple recipes for thick pear jam

Fruits and berries

Description

Jam from pears, apples and plums can be safely called Assorti jam, and as you know, such jam is a storehouse of useful qualities. This seemingly ordinary homemade preparation for the winter, due to the combination of several types of fruits, forms a completely new taste that reaches all kinds of praise among other similar preparations.

For the preparation of valuable jam, we decided to choose pears, apples and plums, but it is possible to exclude any fruit and add your favorite... In this case, the technology of its preparation will remain the same as in the one below. step by step recipe with instructions and photos.

Homemade jam is always in great demand because it is made from natural products and is very delicious delicacy... By the way, fruit preparations are in perfect harmony with any flour product, dairy products, and they can also become the basis for the preparation of various original sauces.

Every housewife should make an unusual fruit jam for the winter, if only because it contains important microcomponents, which the human body just lacks on cold days. On winter evenings, this dessert will be the main delicacy on the table during tea drinking.

Much has been said about the usefulness of pears. Ripe pears are included in the diet of people suffering from obesity and diabetes mellitus, patients with cardiovascular diseases, cholecystitis, pancreatitis, with rapid fatigue, with increased physical exertion.

Not only ripe fruits are useful, but also juice, compote, drying, jams, and preserves.

Plum and pear jam relieves sore throat with angina, relieves cough and treats lung diseases, thanks to the presence of the natural antibiotic arbutin in the pulp.

There are many types of pear jam, but every time we want to try to cook something new to please our family.

Plum and pear jam - homemade recipe.

To make the jam, you need one and a half kilograms of pears, medium ripeness, half a kilogram of small varieties of plums and 1 kg of sugar.

The pears need to be washed, cut in half, leaving a part of the tail on each half. From the middle of the pear halves, carefully cut out a part of the pulp to form a semicircular depression.
In three glasses hot water dissolve all the sugar and boil. Dip prepared pears into boiling syrup. Cook over low heat, stirring and skimming until the halves are almost translucent.
Wash the plums, dry them and divide them into halves, removing the seeds. If not divided into halves, you can cut them with a knife along the groove. Dip plums into pear jam 5-10 minutes before the end of cooking.
Plum and pear jam it is considered ready if the fruit does not float to the surface, but is placed in the syrup. Remove the fruits with a slotted spoon, spread out and allow to cool. Place the halves of the plums in the grooves in the pears. Then carefully arrange the fruits in the jars without breaking the "duet" and pour over the syrup.
You can add cinnamon, a little cloves, if desired to the syrup. All additives will emphasize the extraordinary taste of the jam.

Cover the jars with lids and pasteurize for 20 minutes, and then seal tightly and allow to cool before putting them into the basement. If the jam will be stored without an airtight seal, it is advisable to add cognac to the syrup at the rate of 3-5 tablespoons per 1 kg of jam.

Note: pears have a peculiarity - unripe fruits darken when cut, therefore, before immersion in hot syrup, halves of pears must be dipped in a 0.1% citric acid solution (1 g of acid per 1 liter of water).

Maximum useful plum and pear jam will delight you, your family and your guests with extraordinary taste throughout the winter.

Good day, friends!

Personally, I always glee when I see pear jam in front of me. Because it has a very nice, homogeneous consistency and is thick. And its color is gorgeous, it is amber, but at the same time transparent, if you start scooping up with spoons and adding to the fillings for pies or just soothing with it. Depending on the type of fruit, such a delicacy can be emerald.

Undoubtedly, in order to cook pear jam and properly close it in jars for the winter, you need to know some rules. And follow the advice and guidance from chefs or culinary connoisseurs. Start as usual, if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.

Such a miracle is brewed either in slices, that is, the fruits are cut into pieces, but if you have an ordinary game, then this is not necessary. Since the fruits are small and then you can use them whole. And what, remember how we did it, they threw it straight into glass bottles with tails.

In general, choose and conjure, because I am sure that guests in your house often appear and you arrange fun gatherings. So why not treat them with such a delicacy. I think that's all for only, then let's go.

To begin with, you can take this short instruction and try this slightly sour and aromatic dish today. In this version, lemon will be used, which will act as an excellent preservative, it will prevent the jam from moldy or flying to the cans. For flavor and uniqueness, if desired, you can add vanilla sticks.

I think you will like this recipe right away, the secret is in cooking. To be honest, it resembles a five-minute session, but it is only done in 3 passes.

The main thing is that all the pieces will be soaked in clear sugar syrup and will look even smarter on festive table or at the bank. It is a pleasure to eat. I recommend giving it a try.

You may notice that pear jam will be cooked many times, as I said at the very beginning, but this is what will help the slices not to boil and remain safe and sound.

We need:

Conference pears - 0.5 kg
Sugar - 0.5 kg
Cinnamon - 0.5 sticks or ground as you wish
Lemon, its juice - 2 tbsp

Stages:

1. Take pears, you can take absolutely any variety, wash well and chop into small cubes or pieces. Determine the size of the lobules yourself, you can chop it into half rings.

2. Fill the fruit with granulated sugar to extract an abundant juice. If you have a lot of pears, then after you start chopping them, they will begin to darken, as can be observed with apples.

For this purpose, after cutting a couple of fruits, sprinkle with freshly squeezed lemon juice, then sprinkle with sugar. Then again, fruit, juice and sugar. This way, the pieces will not have time to darken.

3. After a few hours, if possible, let it sit overnight and start boiling. All the sugar will almost melt during this time. You just have to boil the mass over low heat. Cook for 5 minutes in this sweet and sour syrup. Next, cool the jam, and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.

Advice! You can do otherwise, you can cook in time in general for about 1 hour, so as not to make several cooking runs. If scum develops, remove with a tablespoon.

4. And after another 6 hours have passed, bring the mass back to active bubbling and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).

5. Pour into clean and dry sterile jars while hot, it is preferable if you have one liter or half liter. It's more convenient and practical. Take a special key and wrap it under the metal cover. Throw on a towel and leave to cool for 24 hours.

Store in a cellar or cool place. Enjoy your meal!

How to make thick pear jam

And in truth, how to do it. If you still do not understand, then I think to show you another simple way of preparing such a blank.

The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem completely familiar to you. So what are the differences? Read below and you will understand everything yourself.

By the way, the most best jam comes out of a wild pear. All the same, this is so, rather than how you use store fruits or imported ones.

We need:

Pears - 2 kg
Lemon - 2 pcs.
Granulated sugar - 2 kg
Water - 2 tbsp. or 500 ml

Stages:

1. This time I propose to cut the lemons into half slices, but first wash them together with the pears in running water.

By the way, so that the bitterness is not present in the finished form, you should hold the lemons in boiling water for a minute, not yet cut, so that the boiling water spills over the skin.

Remove seeds from fruits and throw them away.

2. Peel the pears from the skin, especially if you see that it is wrinkled and ugly. Cut into longitudinal segments.

3. Now make a syrup with the addition of lemons. Place sliced \u200b\u200blemon slices in a saucepan, pour water from a boiling kettle and cook for 5 minutes. And then remove all the slices with a clean slotted spoon.

If the broth comes out cloudy or with particles, take a sieve and strain. Then add granulated sugar and stir. Simmer until boiling until the sugar is completely dissolved.

4. Now take the dishes in which you will cook the treat. Put the pears first, and then the lemon slices on top of them. Pour boiling prepared syrup. Close the lid and let sit for one hour.

5. All the fruits are soaked in this broth, and the pears have given up their juice, it remains now to boil the mass again and cook after boiling for about one or one and a half hours. It is recommended to stir the jam during the cooking process.

Wow! Since lemons are used in this dessert, it can be observed that due to this, the syrup will have a transparent structure, and will help the mass to thicken faster, and the fruits themselves will be amber in color when they begin to be laid out in jars.

6. Pour into sterilized jars only hot. Seal tightly with lids and let cool at room temperature under unnecessary things, turn the jars upside down.

Interesting! Pear jam, prepared in this way, is worth a very long time and not a single year. Unless of course you get to it sooner).

Pear five minutes - the best recipe for the winter

We got to the next outstanding culinary masterpiece... About which I want to say so, dear friends, take it and do it. If you want to preserve the maximum vitamins and nutrients, then this is what you need.

It is in such options that the fruits are subjected to thermal processing to a minimum.

The color of the delicacy comes out like amber, and after the entire cooking procedure, the syrup itself becomes transparent like glass, and generally shines in the sun. The only nuance here is that you need to take fruits that are not overripe, otherwise they will turn into jam or jam. Of course this is also very tasty, but at the moment we need a different effect.

But, again, if you take pears that are too green and unripe, the taste will not be as pronounced. So catch the right and the right moment. See that the pulp is firm, not soft, and then it will definitely work out perfectly.

We need:

ripe or unripe pear - 1 kg
sugar - 1 kg
water - 180 ml

Stages:

1. Prepare the dishes for work, and fill it with sugar and add water. Stir. Put on fire and simmer over low heat to avoid caramel. Add the prepared fruit as the grains dissolve.

2. Wash pears in advance and peel them with a vegetable cutter, it is more convenient to use it than a knife at this stage. It is she who cuts the skin in the thinnest way. Cut each fruit first in half, and then in half.

3. Get 4 handsome. Remove the seed pod, remove the tail.

4. Do this work with all the other pears. Then chop with a kitchen knife into half moons. Each such thing should be no more than 4 mm thick.

6. When the time has elapsed, start cooking on the stove on the medium setting. Simmer after active boiling for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.

7. After the jam has boiled for the third time for 5 minutes, do not turn off the fire, but continue to cook for another 30-40 minutes, until the consistency you need. Then take glass containers and pack the finished treats in sterile jars. You will get two small jars.

Close the lids and cool, and then eat to your health, and especially when the rise of viral diseases along with and. All the best!

Transparent pear jam with citric acid slices - you will lick your fingers!

Well, now let's try to cook a treat from purchased fruits. It will be much sweeter if you were cooking with regular game. Well, this is understandable, there is no point in explaining it. Therefore, for a pleasant sourness, we will add lemon, and besides, it will help the jam not to ferment. What is the same is important.

We need:

Pears - 1.8-2 kg
Sugar - 1.8-2 kg
Drinking water - 160 ml
Citric acid - 0.5 tsp

Stages:

1. So, rinse the fruits in running water, and then cut them into quarters with a sharp sharpened knife, removing the seeds.

Note that you need to cut into pieces thinly, no more than 4-5 mm.

2. Next, according to the plan, the syrup is prepared, it is done very quickly. First, put sugar in a saucepan and pour in water, bring to a boil over medium heat. And then add chopped fruits. The syrup should soak all the pear pieces. Help do this with a spoon.

Use only good and quality dishes, such as an enamel bowl or stainless steel container. It is also desirable that the saucepan has a three-layer bottom.

Cook for the first time for 20-30 minutes, and then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. Once the mixture has cooled down again, boil again and add citric acid to set the color and prevent mold from developing during storage. Cook again for 20 minutes.

3. The last and most important step remains - the layout of the clean banks.

4. Cover with lids or cover with parchment paper, and tie with threads, as our grandmothers or great-grandmothers did. This pear sliced \u200b\u200bjam will certainly give you good impressions and a sweet tea party with friends and family.

Wildfowl Jam - A Simple Whole Pear Recipe

It seems to me that this royal dessert no one has ever canceled. After all, this is exactly how all the kings were fed in Russia, then they began to cut it into pieces, or make confitures and jams. So what remains is only to repeat and remember the whole recipe.

And how it will look gorgeous, just a delight. At home, making such a miracle will not be difficult. In addition, if there is a proven recipe that is considered one of the best on the Internet.

Rotten pears, lemons or forest beauty and other small small varieties are perfect here. These are the ones that look just magical in a jar, and then in a vase.

Wow! Imagine, as if chupachups on a stick. After all, we will not trim the tails. In general, surprise everyone with your health.

I wish you it turned out not liquid, but on the contrary slightly jelly-like. In general, this gourmet turns out to be like a marmalade, and even a sprig of mint in the ingredients will make a refreshing effect. You can add whatever you like and make an assortment of summer and fall fruits.

I think that the recipe is original, but at the same time very, very tasty. I think that you even want to make such a blank in a 3 liter jar.

Remember! The proportions of pears, granulated sugar and water are 1 to 1.

We need:

pear lemon - 2 kg
sugar - 2 kg
water - 2 l
citric acid - 1 tsp
mint - bunch
positive attitude

Stages:

1. Take a bowl with the main components, pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.

2. Rinse the mint and place in a saucepan, followed by clean fruit. In a separate bowl, boil water and add after granulated sugar, until the grains dissolve and citric acid. And immediately pour this potion over the pears with mint. Let the fruit completely soak and cool to room temperature.

It is advisable to make oppression on pears, that is, take a jar of water and put it on a plate so that the fruits are completely bathed in syrup.

Then put the pan and let the whole mass boil, but not actively. As soon as you see bubbles, turn off the stove immediately. Cool again to room temperature. Do not stir in any way, it smells very aromatic.

3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled it four times, notice the pear is not boiled, but soaked, the color turns out to be marble.

4. Sterilize the jars in advance, and then pack up with a spoon. Discard the mint sprigs.

5. Take the seamer in your hands and screw it under the iron lid. I agree that the recipe is long in time, but as they say, the game is worth the candle. It turned out amazingly, try it!

Pear and lemon jam recipe

Next, we will consider another masterpiece, but I suggest watching a video from the YouTube channel for a more detailed and detailed study. Take hard varieties of pears and be healthy. And the author will only help you with this, and will also bring orange and lemon here.

Delicious whole pear jam for the winter

Do you want to plunge into childhood again, and so that memories flood like a river. Then prepare this sweet and insanely savory pear treat, while leaving sticks on the fruit. Let the fruit simmer in the syrup and then go straight into the jar.

At the sight of such a charming girl, saliva will run like a river, so indulge yourself and you with such a tempting offer. And the smell will be magical that the neighbors from the lower floors will come running. The secret is also in another secret ingredient, namely its juice. It comes out fantastically cool, try to do it too!

We need:

sweet pears - 1.5 kg
sugar - 1.5 kg
orange - 1 pc.
vanilla sticks - 1-2 pcs.
water - 250 ml

Stages:

1. Rinse the fruits, but do not remove the stalk, so that your children can then shuffle and grump as if it were a cockerel on a stick.

2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after boiling. Then cool in a cool place, but not in the refrigerator. And then bring again and boil for five minutes after boiling. Thus, you need to make 3 passes.

3. But when, boil and actively see bubbles for the third time, pour in the juice of one orange. Simmer for another 5 minutes.

4. Here's what a miracle happened. Take clean cans and lids and pack into cans. Use a special key. Happy discoveries!

Video on how to make pear and plum jam

And if you want to make a duet, I think now is the time, because not only pears have ripened in the garden, but, for example, plums. Or maybe apples. In general, such a combination is interesting, in any case, it smells insanely delicious, and the taste is quite pleasant and sugary-sour.

I think that when there are whole mountains of fruit, then you can try and combine several types in one delicacy at once. After all, in winter, you often want something unusual. You know how it happens, now I would eat something, but I don't know what. Here, please, take a note.

Whole pear jam with tails in sugar syrup for the winter

Here's another recipe that can also get into your piggy bank, since it is not time consuming in the time interval. And the result will only delight you. In addition, if you find a northerner, you will fall in love with this dish even more. Because it is precisely such a pear that has a slightly sour taste, and there is also a sufficient amount of sweets.

You can often find options when pears begin to combine with walnuts or berries.

My kids adore this pear blank, because it is convenient to eat. You take it by the tail and drag it into your mouth. You sit and lick your fingers. What else do children need for happiness. To indulge, well, here just too you can do it).

We need:

pears - 3 kg
sugar - 2.7 kg
water - 6 tbsp. 200 ml each
citric acid - 0.5 tsp

Stages:

1. Pierce all pears with a fork, wash them in running water beforehand. If the fruits are rotten or defective, discard them.

2. Combine granulated sugar and water, boil and add prepared fruit. Cook over medium heat, without stirring, lightly pressing with a spoon on the fruits so that they bathe in syrup for 5-10 minutes.

3. Then cool to a temperature of 20-30 degrees. Boil again and add 0.5 tsp citric acid at the very end just before turning off. This way, the sweet solution will brighten and not darken too much.

It remains only to arrange such a treat in clean cans and tighten with metal lids. Turn over to the other side and cover with a blanket. Cool and put it in the cellar or closet.

The recipe for pear dessert in a slow cooker with poppy seeds and lemon is very, very tasty!

If you want to achieve maximum density, then cook jam or jam from pears. Well, I don't know, maybe you call such a consistency jam. In principle, there is not much difference. The main thing is that it comes out pretty tasty.

Then run to the supermarket or bake yourself, buns or other sweets and scoop up such pear jam with a spoon and enjoy tea with your family.

I will make a reservation right away, you can, yes, use a multi-oven, or, if you do not have this electrical appliance, take an ordinary enamel or stainless steel pan and make it. Just working in a multicooker, you can easily cook such a charm right at your summer cottage.

We need:

peeled pears from seeds and skins - 750 g
sugar - 200 g
poppy seeds - 1 tablespoon
lemon juice - 1-2 tablespoons
vanillin - a pinch (optional)

Stages:

1. So, chop the pears into pieces and sprinkle with granulated sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to drain.

2. Then turn on the Frying mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until smooth and dense. Wow, such mashed potatoes as baby food came out. Delight. Let cool.

3. Fry the poppy seeds in a pan and crush with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.

4. You can, in principle, cook not 3 times, but four or vice versa 2 times, depending on what consistency you are pursuing. When you get what you want, drop the vanillin, stir and you can take and pour into the jars.

Autumn is perhaps the most important season in the life of a real hostess. Vegetables, fruits, fruits and berries grown / bought on the market require processing and preparation for the winter. Plum trees growing in a summer cottage or in a garden usually delight with a good harvest. The most popular way to make plums is to boil jam. Below is a selection of simple and original recipesthat will surprise even experienced chefs.

Thick jam with pitted plum slices for the winter - step by step photo recipe

Everyone knows three main ways of winter preservation of plums: compote, dried (prunes), and jam (jam). Let's stop for jam. It would seem, what is difficult? Mixed fruits with sugar, boiled and poured into jars. Why, then, is the taste and consistency different for different housewives? We will prepare a clear jam with thick syrup and a firm fruit consistency.

What is the secret of the recipe?

with minimal stirring, the fruits remain firm and do not fall apart
by adding citric acid, the syrup is transparent
a small amount of sugar prevents the syrup from becoming liquid

Time for preparing: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

Plum of dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
Sugar: 1 kg
Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice

Cooking instructions

How to make yellow plum jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums sweeter, more juicy, well suited for cooking jams, preserves and marmalades.

Ingredients:

Yellow plum fruits - 1 kg.
Granulated sugar - 1 kg.

Algorithm of actions:

Cooking starts with harvesting. Then the plums need to be sorted out, wormy, darkened, rotten fruits removed. Rinse. Leave for a while to dry.
According to this recipe, the jam is cooked without pits, so divide each plum and discard the pit.
Place the fruits in a container in which the jam will be prepared. Lay out the plums in layers, sprinkling each of them with granulated sugar.
Leave for a while so that the plums let out the juice, which, mixed with sugar, forms a delicious syrup.
Plum jam is cooked in several steps according to the classical technology. When there is enough syrup, you need to gently stir the plums. Put on fire.
After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain intact, but are soaked in syrup.
Pack the ready-made jam in small glass containers. Cork.

In a cold snowy winter, a jar of sunny golden jam, open for tea, will warm both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with the Ugrian Rus, located in the territories of modern Hungary. Today you can equally find the names "Ugorka" and "Hungarian", the fruits are small in size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

Plum "Ugorka" - 1 kg, the weight of a pure product without pits.
Granulated sugar - 800 gr.
Filtered water - 100 ml.

Algorithm of actions:

At the first stage, sort out the plums, wash, peel them.
Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
Pour the plums with hot syrup. Now put the fruits to boil. At first, the fire is strong, after boiling - the smallest. Cook for half an hour.
Withstand several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
Sterilize containers and lids, pack ready-made jam.
Cork. Cover with a warm blanket / blanket for extra sterilization.

Fragrant, thick, dark red jam will be the best treat for winter teas.

The easiest and fastest recipe for "Pyatiminutka" plum jam

Classic technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of the currently living housewives does not allow "stretching the pleasure." Recipes for making jam using accelerated technology come to the rescue, they are called "five minutes", although sometimes it still takes a little more time.

Ingredients:

Plum "Hungarian" - 1 kg.
Granulated sugar - 1 kg.
Water - 50-70 ml.

Algorithm of actions:

Sort the plums, cut off the darkened places, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the process of soaking with syrup).
Transfer to a container where the magical cooking process will take place, pouring water to the bottom at the rate. Sprinkle the layers of plums with sugar.
Start the cooking process, first over medium heat. As soon as the jam comes to the boil, the fire must be reduced to the smallest one, kept hot for 5-7 minutes. The foam that appears must be removed.
During this time, prepare glass containers with a volume of 0.5–0.3 liters; be sure to sterilize containers and lids.
Pack plum jam it is necessary in a hot state, it is desirable that the containers are hot (but dry).
It can be sealed with pre-sterilized tin lids.

Cover it with a blanket / blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but aromatic and tasty.

How to make pitted plum jam

Plum jam with pits is a fairly popular product, housewives go for it in order to save time. The second point is that the bones give the finished jam an extraordinary taste.

Ingredients:

Plum "Hungarian" - 1 kg.
Granulated sugar - 6 tbsp.
Water - 4 tbsp.

Algorithm of actions:

Sort the plums and rinse. Each prick with a fork so that the syrup gets inside faster.
Place the fruits in a deep saucepan. Fill with water (at the rate). Bring to a boil, blanch for three to five minutes.
Strain the plums, drain the water and plum juice into another saucepan. Add sugar there, stirring occasionally, and boil the syrup.
Pour the blanched fruits with the prepared syrup. Withstand 4 hours.
Bring to a boil. Leave again, this time for 12 hours.
After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
You need to pack such jam in sterilized containers. Seal, preferably with tin lids.

Plums retain their shape, but become transparent, with a beautiful honey hue.

Plum and apple jam recipe

Orchards usually delight with the simultaneous harvest of plums and apples, this is a kind of hint to the hostess that the fruits are good company for each other in pies, compotes and jams.

Ingredients:

Sour apples - 1 kg.
Plum dark blue - 1 kg.
Granulated sugar - 0.8 kg.
Filtered water - 100 ml.
Citric acid - ½ tsp.

Algorithm of actions:

The process, according to tradition, begins with washing, bulkhead fruit.
Then divide the plums into 2 halves, remove the pit. Cut the apples into 6-8 pieces, also remove the "tail" and seeds.
Make a syrup with water and sugar.
Stir the plums and apples so that they are evenly distributed among themselves. Cover with hot syrup.
Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, and stand for 4 hours.
At the last stage of cooking, add citric acid, you can dilute it with a little water. Cook for a quarter of an hour.
Pack up in sterilized containers.

Properly cooked apple and plum jam turns out to be homogeneous, thick. It is suitable both for tea drinking and for making pies.

Harvesting for the winter - jam from plums and pears

Apple and plum jam has a worthy competitor - pear and plum jam. Pears make plum jam less sour and thicker.

Ingredients:

Plum "Ugorka" - 0.5 kg. (seedless)
Pear - 0.5 kg.
Granulated sugar - 0.8 kg.
Water - 200 ml.

Algorithm of actions:

Rinse pears and plums. Trim the tails of pears, remove seeds, and plums - seeds.
Cut pears into small slices, plums into 4-6 pieces (depending on size). You can actually start cooking the jam.
Prepare a syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar has dissolved.
Put only pears in the container, they need more time to cook, pour hot syrup over the fruits. Keep on low heat for 20 minutes. If it appears, remove the foam. During this time, the pear plates will be saturated with syrup and become transparent.
Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
Sterilize containers and lids, spread hot, seal.

Jam from pears and plums will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of traditional apples or pears, oranges will accompany the plums.

Ingredients:

Plum "Hungarian" - 1.5 kg.
Granulated sugar - 1.5 kg (or slightly less).
Orange juice from fresh fruits - 400 ml.
Orange peel - 2 tsp

Algorithm of actions:

Stage one - examine plums, sort out, remove bad fruits, remove seeds.
The second stage is to make juice from oranges.
Transfer the plums to a cooking container, pour over with orange juice.
After boiling, boil for 20 minutes. Throw in a colander, drain the orange-plum juice.
Add sugar to it. Boil for a fragrant syrup.
Pour the plums again, add orange peel... Continue the cooking process.
Check the readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves will be completely immersed in the syrup.
Fill sterilized containers with jam. Seal with the same caps.

When tasting plum and orange jams, a stunning citrus aroma, light acidity and extraordinary color are guaranteed.

How to make lemon and plum jam

Many plum jam recipes suggest adding citrus or citric acid to aid in the canning and long-term storage process. Lemons are the kind of fruits that go well with plums.

Ingredients:

Plums - 1 kg.
Granulated sugar - 0.8 kg.
Lemon - 1 pc. (small size).

Algorithm of actions:

To make such a jam, it is best to take large blue-skinned plums or Hungarian fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
Cover with sugar. Soak in this state for 6 hours, until the plums let out juice, which is mixed with sugar.
Put the plum jam on the fire. Add lemon zest to the fruit, squeeze lemon juice here. Cook until the plums are ready, the check is simple - a drop of syrup retains its shape.

Plum jam with a light lemon aroma in winter will remind you of warm, sunny days.

Recipe for delicious plum jam with cocoa

The next recipe is too original, but incredibly tasty. But plums will not be accompanied by the usual apples, pears, or even exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help dramatically change both the color and taste of plum jam.

When preparing this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the "folk", home control, then the portion of the fruit (respectively, sugar and cocoa) can be increased.

Ingredients:

Plums - 1 kg, already pitted.
Granulated sugar - 1 kg.
Cocoa - 1.5 tbsp. l.
Filtered water - 100 ml.

Algorithm of actions:

Sort out the plums. Cut. Discard the bones.
Sprinkle with sugar, so the plums will juice up faster.
Withstand several hours. Put to cook, pouring in water, adding cocoa and stirring.
First, make the fire strong enough, then reduce to very low.
The cooking time is about an hour, of course, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder can definitely surprise households with both taste and color!

Plum and cinnamon jam

Plum jam can be drastically changed with a small dose of oriental spices. A pinch of cinnamon will become a kind of catalyst for the transformation of a banal plum jam into delicious dessertworthy to decorate a royal table. The hostess, who has prepared an extraordinary dish, can safely be awarded the title of "Queen of Culinary"

Ingredients:

Plum "Ugorka" or large with dark blue skin - 1 kg.
Granulated sugar - 1 kg.
Ground cinnamon - 1 tsp

Algorithm of actions:

Close attention must be paid to plums, choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Remove excess moisture with paper towels.
Cut in two with a sharp knife. Discard the bones.
Transfer the fruits to a saucepan, sprinkling the layers of plum halves with sugar.
Remove the stewpan in the cold for 4 hours so that the plums, under the influence of sugar, let the juice flow.
Cook the jam in two stages. For the first time, keep on fire for a quarter of an hour, stirring all the time and removing foam that occasionally appears on the surface. Put out in the cold for 12 hours.
Start the second stage of cooking with the addition of cinnamon, stir. Put on fire again.
The cooking time should be doubled. Stir, but very gently so as not to crush the fruit. The syrup should thicken, the plum wedges become soaked in syrup and clear.

The light aroma of cinnamon will confuse the relatives who will expect baking from the hostess, and she will surprise the household by serving plum jam with an extraordinary taste.

Compotes are the best substitute for all kinds of carbonated drinks. This is what I am trying to prove to my daughter, and I must admit, I am quite successful at it. And all because I cook by combining different fruits and berries. One of these recipes: pear compote for the winter with plums.

It turns out to be very tasty: pears and plums perfectly complement each other and create an excellent flavor composition. And the color of such a compote is good: bright, rich - children like these very much.

I, as a hostess, am impressed by the fact that pear compote is prepared for the winter without sterilization, that is, there will be no tedious waiting in front of the stove. As you can see, this recipe has many advantages. But the cons ... I did not find any, except for the fact that such compote is drunk very quickly, because everyone likes it equally: both adults and children.

So next year I will probably have to roll it up in bigger cans - my liters are sold out instantly! Well, I won't distract you with unnecessary conversations, I'd rather get down to business right away and share how to make pear compote with plums for the winter.

Ingredients for 1 liter can:

70 g plums;
100 g of pears;
80 g sugar;
2 pinches of citric acid;
0.85 liters of water.

* Indicates the weight of already prepared products: pitted plums, pears without core.

How to make pear compote for the winter:

We sort out plums and pears, removing the crumpled or spoiled ones. Cut the plums in half along the groove and hit the stone. Cut the pears in half, cut out the core, then cut into 6-8 pieces.

We put plums and pears in sterilized jars.

Fill with boiling water to the top.

Cover the jars with lids and wrap them securely. We soak the jars with compote for 25 minutes. Then carefully pour the water into the pan, and cover the jars of fruit with lids and wrap them in the same way.

Bring the water drained from the cans to a boil, pour sugar into it and cook for several minutes, stirring occasionally. Pour citric acid into the syrup and pour jars of fruit, filling them to the very top.

We immediately seal the jars with compote, turn it upside down and wrap it up again. We soak until the compote cools completely.

Pear compote in jars for the winter with plums should be stored in a dark place, at room temperature.